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題名 | 利用離子層析法檢測蔬菜中硝酸鹽及亞硝酸鹽含量=Determination of the Nitrate and Nitrite Contents in Vegetables by Ion Chromatography |
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作者 | 陳瑋芸; 蔡沁玹; 郭景豪; 黃立宇; 蔡佳芬; 曾素香; 闕麗卿; 施養志; | 書刊名 | 食品藥物研究年報 |
卷期 | 3 2012.11[民101.11] |
頁次 | 頁1-7 |
分類號 | 412.37 |
關鍵詞 | 離子層析法; 蔬菜; 硝酸鹽; 亞硝酸鹽; Ion chromatography; Vegetable; Nitrate; Nitrite; |
語文 | 中文(Chinese) |
中文摘要 | 本研究以高效離子層析法(ion chromatography, IC)建立蔬菜中硝酸鹽及亞硝酸鹽含量之檢驗方法,並比較不同前處理對於蔬菜中硝酸鹽去除之效果。以去離子水萃取不同前處理之蔬菜檢體,經75℃加熱5分鐘,定容、離心後,取上清液,以濾膜過濾,濾液作為檢液,利用離子層析儀進行檢測。於蔬菜檢體中分別添加硝酸根200ppm及亞硝酸根20ppm進行回收試驗,回收率分別為91.60及94.81%,變異係數為1.43及3.50%,顯示本方法適用於蔬菜中硝酸根及亞硝酸根之分析。以所建立之方法分析市售生鮮蔬菜檢體6件,結果顯示,蔬菜未處理之硝酸根含量為114-6936ppm;經水洗後之硝酸根含量為92-5859ppm,硝酸根之去除率為0.5-29.3%;水洗後汆燙之硝酸根含量為67-5129ppm,硝酸根之去除率為26.1-55.0%。6件檢體均未檢出亞硝酸根。以上試驗顯示水洗後汆燙可有效降低蔬菜中硝酸鹽含量。 |
英文摘要 | This study was aimed to develop the analytical method for nitrate and nitrite contents in vegetables by ion chromatography (IC), and to compare the effects of various treatments on the reduction of nitrate in vegetables. The vegetables dealt with different treatments were extracted by deionized water, heated at 75°C for 5 min, and diluted to 100 mL with deionized water. After centrifugation, the supernatants were filtered and the filtrates were injected into IC for analysis. For recovery testing, samples were spiked with 200 μg/g of nitrate or 20 μg/g of nitrite respectively. The recoveries of nitrate and nitrite were 91.6 and 94.8%, and the coefficients of variation were 1.4 and 3.5%, respectively. The result indicated that the developed method was suitable for the determination of nitrate and nitrite in vegetables. Six samples purchased from the market were analyzed by this method. The results showed that the contents of nitrate in these samples were in the range of 114 to 6936 ppm for non-treatment, 92-5859 ppm for washing, and 67-5129 ppm for blanching after washing, and nitrite was not detected for all. The nitrate removal rates were in the range of 0.5-29% for washing, and 26-55% for blanching after washing, indicating that the treatment of blanching after washing was an effective approach for reducing the nitrate levels in vegetables. |
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