Optimization of ultrasound-assisted extraction (UAE) coupled with ion chromatography for nitrate and nitrite determination in fermented pork sausage matrices

Information from the abstract

Nitrite and nitrate are widely used curing agents in fermented meat products, but their concentrations must be carefully monitored because of potential health risks. Although ion chromatography (IC) is a well-established technique for their determination, matrix-specific optimization for fermented meat products remains limited. This study developed an ultrasound-assisted extraction coupled with ion chromatography (UAE–IC) method for the simultaneous determination of nitrite and nitrate in fermented pork sausage. A Box–Behnken design (BBD) was used to optimize the extraction conditions, and the method was evaluated for matrix effects and analytical greenness. The optimal conditions were a solid-to-liquid ratio of 1.00 g/10 mL, an extraction temperature of 70 °C, and a sonication time of 25 min. The method exhibited excellent linearity, low detection limits, and good precision. Matrix effects were negligible, supporting external calibration for routine analysis. Spike recoveries ranged from 86.5% to 111.5% for nitrite and 84.0% to 108.5% for nitrate, and all commercial samples complied with established regulatory limits. Compared with conventional hot-water extraction, the proposed method reduced extraction time, used only deionized water, and improved analytical greenness. The validated method provides an efficient and environmentally friendly approach for routine determination of nitrite and nitrate in fermented pork sausage.

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Related topics: Meat and Animal Product Quality · Fermentation and Sensory Analysis · Pharmacological Effects and Assays