Naturally Occurring of Nitrite and Nitrate Existing in Various Raw and Processed Foods
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- TSUJI Sumiko
- Osaka Branch, National Institute of Hygienic Sciences
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- KOHSAKA Masako
- Osaka University of Pharmaceutical Science
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- MORITA Yukihiro
- Osaka Branch, Kobe Center for Quality Control and Consumer
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- SHIBATA Tadashi
- Osaka Branch, National Institute of Hygienic Sciences
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- KANETA Noboru
- Merchandise Test Center, Consumers' Co-Operative Kobe
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- WAKABAYASHI Kazuko
- Merchandise Test Center, Consumers' Co-Operative Kobe
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- UCHIBORI-HASE Sachiko
- Merchandise Test Center, Consumers' Co-Operative Kobe
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- IDE Shigeaki
- Test Center, Japanese Consumers' Co-Operative Society
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- FUJIWARA Kazuya
- Test Center, Japanese Consumers' Co-Operative Society
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- SUZUKI Hiroshi
- Test Center, Japanese Consumers' Co-Operative Society
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- ITO Yoshio
- Osaka Branch, National Institute of Hygienic Sciences
Bibliographic Information
- Other Title
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- 生鮮食品及び加工食品中の天然由来の硝酸根及び亜硝酸根の含有量
Description
生鮮食品及び加工食品109種類 (774検体) の硝酸根 (NO3-) 測定用, 亜硝酸根 (NO2-) 測定用の試験溶液を同時に調製し, NO3-はイオンクロマトグラフィーにより, NO2-は比色法により測定した. その結果, (1) NO3-の天然由来の含有量は全般的に見て. 生鮮食品では野菜類に多く, その中でも特に葉菜類に多く, 1,000mg/kg以上のものが多く認められた. 加工食品では海草加工食品中のりが最も多く, 約3,000mg/kg含有きれていた. (2) 生鮮食品のNO2-の且はいずれも10mg/kg以下であり, NO3-含有量の高い緑黄色野菜のNO2-の含有量は5～10mg/kgの範囲であった. 加工食品では漬物類が10mg/kg以上の高い含有量を示した.
Journal
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- Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
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Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 34 (4), 294-302_1, 1993
Japanese Society for Food Hygiene and Safety
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Details 詳細情報について
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- CRID
- 1390282679201535360
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- NII Article ID
- 130003693189
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- ISSN
- 18821006
- 00156426
- http://id.crossref.org/issn/00156426
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- Data Source
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- JaLC
- Crossref
- CiNii Articles
- OpenAIRE
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- Abstract License Flag
- Disallowed
