Sodium nitrite is a kind of nitrite, and its aqueous solution is alkaline (pH=9). It is corrosive to glass and rubber, but not very corrosive.
In the processing of various meat products, the use of sodium nitrite is quite common. Because sodium nitrite can produce color in the muscles, make the finished product ruddy in color. In addition, sodium sulfite also has the effects of improving flavor, inhibiting oxidation, and inhibiting bacterial reproduction.
Sodium nitrite is toxic. If the food contains excessive amounts of sodium nitrite, it will cause acute food poisoning and even life-threatening after people eat it. Therefore, it is very important to control the amount of sodium nitrite in the food and the residual amount.
At present, Chinese national standards stipulate that the maximum amount of sodium nitrite is 0.15g/kg, the residual sodium nitrite in sausages (sausages) should be≤20mg/kg, and the residual sodium nitrite in cooked meat products should be≤30mg /kg.
Molecular formula of sodium nitrite: NaNO2,
Same potassium nitrite: KNO2
Whether other nitrites are corrosive or not depends on the alkalinity of the metal elements forming the salt into alkali.
For example, sodium nitrite can be regarded as produced by the neutralization of nitrous acid and sodium hydroxide. Nitrite HNO2 is a weak acid, NaOH (sodium hydroxide) is a strong base, the salt they form, sodium nitrite is alkaline
Similarly, KNO2 is also alkaline, and it is less corrosive than NaNO2.
Finally, the toxicity of sodium nitrite lies in the NO2- atomic group in NaNO2, which is nitrite, so all nitrites are toxic.