Nitrate Contents in Beet Red Products Analyzed by Ion-chromatography

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  • Kubota Hiroki
    Division of Food Additives, National Institute of Health Sciences
  • Sato Kyoko
    Division of Food Additives, National Institute of Health Sciences
  • Maitani Tamio
    Division of Food Additives, National Institute of Health Sciences

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  • イオンクロマトグラフィーによるビートレッド製品中の硝酸塩の分析
  • イオン クロマトグラフィー ニヨル ビートレッド セイヒンチュウ ノ ショウサ

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Abstract

The nitrate contents in 8 beet red products available commercially in Japan were analyzed as a part of studies for establishing the specifications of natural food additives. As the analytical method, ion-chromatography was considered suitable and was, therefore, used. The nitrate contens in 3 products exceeded to limit value of JECFA specifications. Therefore, it is considered that, when the limit value is adopted in The Japanese Standards for Food Additives, some products may not comply with the specification, if the manufacturing processes are unchanged.

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