아질산 나트륨

Sodium nitrite, NaN02, is a fire-hazardous, air-sensitive, yellowish white powder that is soluble in water and decomposes at temperatures above 320°C (608 °F). Sodium nitrite is used as an intermediate for dye stuffs and for pickling of meat, in dyeing of textiles, in rustproofing, in medicine, and as a reagent in organic chemistry.

용도천연 질산나트륨은 주로 비료로 쓰이며, 합성 질산나트륨은 유리의 소포제, 열처리제, 화약의 제조, 녹는점 강하제, 식품의 발색제, 의약품의 합성 등으로 쓰임. 아질산나트륨, 질산칼륨(KNO3)과 함께 소시지, 햄 등의 육류 가공품의 발색제로 사용 됨.

개요Sodium nitrite is similar in name and use to sodium nitrate. Both are preservatives used in processed meats, such as salami, hot dogs, and bacon. Sodium nitrite has been synthesized by several chemical reactions that involve the reduction of sodium nitrate. Industrial production of sodium nitrite is primarily by the absorption of nitrogen oxides into aqueous sodium carbonate or sodium hydroxide. Over the years, sodium nitrite has raised some concerns about its safety in foods, but it remains in use and there are indications that it may actually be healthy. Sodium nitrite was developed during the 1960s. In 1977, the US Department of Agriculture (USDA) considered banning it but the USDA’s final ruling on the additive came out in 1984, allowing its use. Studies in the 1990s indicated some adverse effects of sodium nitrite, for instance the potential to cause childhood leukemia and brain cancers. In the late 1990s, the National Toxicity Program (NTP) began a review of sodium nitrite and proposed listing sodium nitrite as a developmental and reproductive toxicant, but a report in 2000 by NTP proposed that sodium nitrite is not a toxic substance and removed it from the list of developmental and reproductive toxicants. It is now believed that it can help with organ transplants and leg vascular problems, while preventing heart attacks and sickle cell disease.

용도Sodium nitrite is used to fix the colors in preserved fish and meats. It is also important(along with sodium chloride) in controlling the bacterium Clostridium botulinum, which causes botulism. Lunch meats, hams, sausages, hot dogs, and bacon are usually preserved this way.In medicines, it is a vasodilator, intestinal relaxant, bronchodilator, and an antidote to cyanide and hydrogen sulfide poisoning.Sodium nitrite is produced in the human body by the action of saliva on sodium nitrate, and is important in controlling bacteria in the stomach, to prevent gastroenteritis. The body produces more sodium nitrite than is consumed in food.Sodium nitrite can react with proteins in the stomach or during cooking, especially in high heat (such as frying bacon), to form carcinogenic N-nitrosamines.To prevent this, ascorbic acid or erythorbic acid is commonly added to cured meats.manufacture of diazo dyes, nitroso Compounds, and in many other processes of manufacture of organic chemicals; dyeing and printing textile fabrics; bleaching flax, silk, and linen.

생산 방법Sodium nitrite, yellowish-white solid, soluble, formed (1) by reaction of nitric oxide plus nitrogen dioxide and sodium carbonate or hydroxide, and then evaporating, (2) by heating sodium nitrate and lead to a high temperature, and then extracting the soluble portion (lead monoxide insoluble) with H2O and evaporating. Used as an important reagent (diazotizing) in organic chemistry.

순도시험(1) 용상 : 이 품목 1g을 물 20mL에 녹일 때, 그 탁도는 거의 징명 이하이어야 한다. (2) 염화물 : 이 품목 1g을 물에 녹여 500mL로 하고 그 10mL에 초산 3mL를 가하여 천천히 가온하여 가스가 발생하지 않게 된 다음 묽은질산 6mL를 가하여 이를 시험용액으로 하여 염화물시험법에 따라 시험할 때, 그 양은 0.01N 염산 0.4mL에 대응하는 양 이하이어야 한다. (3) 황산염 : 이 품목 1g을 물에 녹여 100mL로 하고 그 중 10mL에 염산 1mL를 가하여 수욕상에서 증발건고하고 그 잔류물에 묽은염산 1mL 및 물 20mL를 가하여 녹인 것을 시험용액으로 하여 황산염시험법에 따라 시험할 때, 그 양은 0.01N 황산 0.5mL에 대응하는 양 이하이어야 한다. (4) 비소 : 이 품목을 비소시험법에 따라 시험할 때, 그 양은 4.0ppm 이하이어야 한다. (5) 납 : 「메타인산나트륨」의 순도시험 (2)에 따라 시험한다(2.0ppm 이하). (6) 수은 : 이 품목을 수은시험법에 따라 시험할 때, 그 양은 1.0ppm 이하이어야 한다.

확인시험이 품목은 확인시험법 중 아질산염 및 나트륨염의 반응을 나타낸다.

정량법이 품목을 건조한 다음 약 1g을 정밀히 달아 물에 녹여 100mL로 하고 그 중 10mL를 취하여 미리 0.1N 과망간산칼륨용액 50mL, 물 100mL 및 황산 5mL를 가한 삼각플라스크 중에 피펫의 끝을 담그면서 가하여 5분간 방치한 다음 0.1N 수산용액 25mL를 가하여 약 80℃로 가온하여 뜨거울 때 과잉의 수산을 0.1N 과망간산칼륨용액으로 적정한다. 따로 같은 방법으로 공시험을 한다.0.1N 과망간산칼륨용액 1mL ＝ 3.450mg NaNO2