Food safety problems caused by excessive nitrite addition have been frequently reported and the detection of nitrite in food is particularly important. The standing time during the pretreatment of primary sample has a great influence on the concentration of nitrite tested by spectrophotometric method. In this context, three kinds of food samples are prepared, including canned mustard, canned fish and home-made pickled water. A series of standing times are placed during the sample pretreatments and the corresponding nitrite contents in these samples are detected by spectrophotometric method based on N-ethylenediamine dihydrochloride. This study aims to find out a reasonable standing time during the pretreatment of food sample, providing influence factor for precise detection of nitrite.
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