Survey of nitrate and nitrite contents of vegetables grown in Korea
Survey of nitrate and nitrite contents of vegetables grown in Korea
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DOI：
10.1080/026520300412546
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发表时间：
2003-07-01
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影响因子：
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通讯作者：
Song, IS
中科院分区：
文献类型：
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作者：
Chung, SY;Kim, JS;Song, IS
提供了科学依据，以评估韩国从膳食中摄入过量硝酸盐对公众健康造成的风险。本文报道了大白菜、萝卜、生菜、菠菜、黄豆芽、洋葱、南瓜、绿色洋葱、黄瓜、马铃薯、胡萝卜、大蒜、绿色辣椒、甘蓝和小洋葱（又称小冠菊）中硝酸盐（NO3-）和亚硝酸盐（NO2-）的含量。采用离子色谱法和紫外分光光度法分别测定了15种不同季节蔬菜中硝酸盐和亚硝酸盐的含量。在夏季和冬季收获期间种植的大多数蔬菜硝酸盐水平没有显着变化。硝酸盐平均水平以A.萝卜（1878 mg kg-1）和白菜（1740 mg kg-1）居中，洋葱（23 mg kg-1）、黄豆芽（56 mg kg-1）和绿色辣椒（76 mg kg-1）较低。各种蔬菜中亚硝酸盐的平均含量约为0.6 mg kg（-1），且大多数蔬菜中亚硝酸盐含量差异不显著。据观察，蔬菜中的硝酸盐含量因蔬菜种类而异，与其他国家种植的蔬菜中的硝酸盐含量相似。从我们的研究结果和其他来自国外的信息可以得出结论，由于在韩国种植的蔬菜中同时存在抗坏血酸和α-生育酚等已知可抑制亚硝胺形成的有益元素，因此没有必要规定硝酸盐含量的限制。
A scientific basis for the evaluation of the risk to public health arising from excessive dietary intake of nitrate in Korea is provided. The nitrate (NO3-) and nitrite (NO2-) contents of various vegetables (Chinese cabbage, radish, lettuce, spinach, soybean sprouts, onion, pumpkin, green onion, cucumber, potato, carrot, garlic, green pepper, cabbage and Allium tuberosum Roth known as Crown daisy) are reported. Six hundred samples of 15 vegetables cultivated during different seasons were analysed for nitrate and nitrite by ion chromatography and ultraviolet spectrophotometry, respectively. No significant variance in nitrate levels was found for most vegetables cultivated during the summer and winter harvests. The mean nitrates level was higher in A. tuberosum Roth (5150 mg kg(-1)) and spinach (4259 mg kg(-1)), intermediate in radish (1878 mg kg -1 ) and Chinese cabbage (1740 mg kg(-1)), and lower in onion (23 mg kg(-1)), soybean sprouts (56 mg kg(-1)) and green pepper (76 mg kg(-1)) compared with those in other vegetables. The average nitrite contents in various vegetables were about 0.6 mg kg(-1) , and the values were not significantly different among most vegetables. It was observed that nitrate contents in vegetables varied depending on the type of vegetables and were similar to those in vegetables grown in other countries. From the results of our studies and other information from foreign sources, it can be concluded that it is not necessary to establish limits of nitrates contents of vegetables cultivated in Korea due to the co-presence of beneficial elements such as ascorbic acid and alpha-tocopherol which are known to inhibit the formation of nitrosamine.