書誌事項
- タイトル別名
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- Studies of the nitrate content in vegetables and processed foods
- ヤサイ オヨビ ヤサイ カコウ ショクヒン ニ フクマレル ショウサンエン ニ ツイテ
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説明
Nitrate levels in domestic vegetables from local markets were determined by high performance liquid chromatography. The nitrate level of spinach harvested in the summer is significantly higher than that harvested in the winter. On the contrary, the nitrate levels of lettuce, sunny lettuce, and daikon radish harvested in the summer are significantly lower than those harvested in the winter. We then estimated the nitrate level contained in 59 commercial processed foods. The nitrate levels of these products are as follows: Juice (n=15), 5.9〜652.5 μg/mL; soup (n=13), 12.1〜437.9 μg/mL; paste (n=3), 46.1〜888.8 μg/mL; tablet (n=13), 4.0〜1373.5 μg/g; powder (n=6), 37.1〜309.7 μg/g; confectionery (n=5), 3.1〜72.6 μg/g; flaked seasoning (n=2), 699.2〜1147.4 μg/g; pasta (n=2), 36.9〜45.6 μg/g. An excessive intake of these foods causes an excess in the acceptable daily intake of nitrate recommended by the Joint FAO/WHO Expert Committee on Food Additives. We believe that this important information about nitrate intake is needed for preventing such health hazards.
収録刊行物
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- 日本食品化学学会誌
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日本食品化学学会誌 15 (3), 110-115, 2008
日本食品化学学会
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詳細情報 詳細情報について
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- CRID
- 1390282680171990400
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- NII論文ID
- 110007367375
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- NII書誌ID
- AA11666400
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- ISSN
- 21896445
- 13412094
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- NDL書誌ID
- 9774566
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- 本文言語コード
- ja
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- JaLC
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