• Journal of Food Hygiene and Safety
• /
• v.3 no.2
• /
• pp.53-58
• /
• 1988

This study was carried out to discuss a colorimetric method for the determination of nitrite in meat products issued by the Ministry of Health and Social Affaires of Korea (1985). 1) The recovery rates of nitrite of test solution extracted in the room temperature were higher than those obtained by the heating extraction. 2) In the room temperature, samples prepared with the sUce were more effective than the blendina method and the distlled water as extractina solvent for nitrite was more effective tban tbe phospbate buffer solution. 3) The extracting time showed that thirty minutes were enough to extract nitrite and the diazotizingcoupling reagents, 30% of sulfanilamide and N-l-naphthylethyienediamine were better than others. 4) The nitrite in a test soiution greatly decreased when the solution was distilled. In this case, the test solution should be used as a control. 5) Ten minutes were enough to couple nitrite.

• Journal of the Korean Chemical Society
• /
• v.54 no.4
• /
• pp.414-418
• /
• 2010

Ethyl 1-aminotetrazole-5-carboxylate (1) reacted with hydrazine hydrate to give the corresponding aminohydrazide 2. Cyclization of 2 by carbon disulfide yielded 1,3,4-oxadiazole-5-thiol structure 3. Reaction of 3 with either chloroacetone or ethyl chloroacetate furnished S-acyl 1,3,4-oxadiazole derivatives 4 and 5, respectively. Also compound 3 reacted with hydrazine hydrate afforded 4-amino-1,2,4-triazole-5-thiol derivative 6. 6-Methyl-1,3,4-triazolo[3,4-b]-1,3,4-thiadiazole structure 7 was synthesized by reaction of aminothiol 6 with glacial acetic acid. Diazotization of 1 with sodium nitrite in presence of hydrochloric acid yielding the diazonium salt which on treating with hippuric acid, oxazolone derivative 8 was obtained. Furthermore, tetrazolo[5,1-f]-1,2,4-triazine 9 was constructed via cyclization of aminoester 1 with formamide. Compound 9 reacted with carbon disulfide to furnish 8-thione derivative 10 which reacting with chloroacetone, ethyl chloroacetate, and hydrazine hydrate, the corresponding chemical structures 11, 12, and 13 were synthesized. 1,2,4-Triazolo[4,3-d]tetrazolo[5,1-f]-1,2,4-triazines 14 and 15 were resulted by treating of compound 13 with triethyl orthoformate, and glacial acetic acid, respectively. The structures of the newly synthesized products were elucidated according to elemental analyses and spectroscopic evidences. Some of the representative members of the prepared compounds were screened for antimicrobial activity.

• Journal of the Korean Chemical Society
• /
• v.29 no.1
• /
• pp.52-60
• /
• 1985

Oxides of nitrogen (NO$_x$) in exhaust gases was determined by absorbing the gas in alkaline peroxide solution containing 0.03${\%}$ H2O2 and 0.1N NaOH. About 100 ppm of NO$_x$ was rapidly oxidized to NO$_2$ or N$_2$O$_5$ by H$_2$O$_2$ and required a contact time of 2 minutes with the absorbing solution for complete absorption. With vigorous shaking including air or oxygen gas, high concentration of NO$_x$ (>200 ppm) can be absorbed within 30 minutes. The remaining H$_2$O$_2$ affect the absorbance of color solution strongly. However, the excess H$_2$O$_2$ was completely decomposed by zinc powder 0.5g and the sample solution should be adjusted to the pH range 6.1∼6.6 before the reduction so that conversion of nitrate to nitrite ion is possible. The absorbed NO$_x$ is determined colorimetrically by the diazotization-coupling method with sulfonilamide and NEDA as the coupling agent. The sensitivity of the new method was 4.48 ${\times}$ 10$^4$ as molar absorptivity which was high sensitive compared with that obtained for the usual zinc reduction NEDA method with O$_3$. This method was far more rapid, brief and accurate than previously published O$_3$-NEDA method in Korean industrial standard.

• Korean Journal of Food Science and Technology
• /
• v.11 no.3
• /
• pp.147-152
• /
• 1979

Nitrite, one of the precursors of dimethylnitrosamine, distributes widely in natural foods and is also used as a color fixing agent in meat products. This experiment was carried out to determine the contents of nitrite and nitrate of Korean foods and suman saliva. Nitrite content was measured by use of the diazotization-coupling reaction, while cadmium reduction method by use of metallic cadmium was applied to determine nitrate. The objects are about 150 of female students who are $19{\sim}22$ years old ands standard analytical values of nitrate contents of $10{\sim}20$ samples produced in various places. The results showed that contents of nitrite and nitrate of Korean foods and saliva were relatively high levels.