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学科主题: 公共卫生
题名:
Nitrate and nitrite levels in commonly consumed vegetables in Hong Kong
作者: Chung, Stephen W. C.1; Tran, Jeff C. H.1; Tong, Katherine S. K.1; Chen, Melva Y. Y.2; Xiao, Ying2,3; Ho, Y. Y.4; Chan, Constance H. Y.4
关键词: mushrooms ; plants ; vegetables ; nitrate ; nitrite
刊名: FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE
发表日期: 2011
DOI: 10.1080/19393210.2011.557784
卷: 4, 期:1, 页:34-41
收录类别: SCI
文章类型: Article
WOS标题词: Science & Technology
类目[WOS]: Chemistry, Applied ; Food Science & Technology ; Toxicology
研究领域[WOS]: Chemistry ; Food Science & Technology ; Toxicology
英文摘要:

Levels of nitrate and nitrite in 73 different vegetables, a total of 708 individual samples grouped into leafy, legumes, root and tuber, and fruiting vegetables, which are traded mainly in Hong Kong, were measured. Where available, five samples of each vegetable type were purchased from different commercial outlets during the winter of 2008 and summer of 2009. Levels of nitrate and nitrite were determined by ion chromatography and flow injection analysis, respectively. Nitrate and nitrite levels of all samples ranged 4-6300 and 0.8-9.0 mg kg-1, respectively. Nitrate concentrations for the different groups, in descending order, were leafy root and tuber fruiting and legume vegetables. More than 80% of vegetables had mean nitrate concentrations less than 2000 mg kg-1, but mean nitrate concentrations of three types of leafy vegetables, namely Chinese spinach, Shanghai cabbage and Chinese white cabbage, were 3500 mg kg-1. On the other hand, nitrite concentrations were generally low - 1 mg kg-1 on average. Nitrate in vegetables (i.e. Chinese flowering cabbage, Chinese spinach and celery) can be reduced significantly (12-31%) after blanching for 1-3 min, but not after soaking.

语种: 英语
WOS记录号: WOS:000288677600006
Citation statistics:
内容类型: 期刊论文
URI标识: http://ir.bjmu.edu.cn/handle/400002259/67684
Appears in Collections:北京大学公共卫生学院_期刊论文

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作者单位: 1.4F Publ Hlth Lab Ctr, Food & Environm Hyg Dept, Food Res Lab, Hong Kong, Hong Kong, Peoples R China
2.43F Queensway Govt Off, Food & Environm Hyg Dept, Risk Assessment Sect, Queensway, Hong Kong, Peoples R China
3.Peking Univ, Hlth Sci Ctr, Sch Publ Hlth, Dept Nutr & Food Hyg, Beijing 100083, Peoples R China
4.Ctr Food Safety, Food & Environm Hyg Dept, Queensway, Hong Kong, Peoples R China

Recommended Citation:
Chung, Stephen W. C.,Tran, Jeff C. H.,Tong, Katherine S. K.,et al. Nitrate and nitrite levels in commonly consumed vegetables in Hong Kong[J]. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE,2011,4(1):34-41.
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