野菜類の保存, 調理に関する食品衛生学的考察とくに硝酸塩, 亜硝酸塩量の変化およびニトロソアミンの生成に関する研究 : I. 野菜中の硝酸塩および亜硝酸塩の同時定量法に関する検討

概要

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On quantitative analyses of nitrite (NO-2) and nitrate (NO-3) in vegetables, a comparative study has been undertaken between the method modified by Mori et al. and that by Nagata et al. In addition, the effect of reducing agents, viz. ascorbic acid (AsA) and FeCl2, on the determination of NO-2 by the above-mentioned methods have been examined. The results obtained may be summarized as follows:1. As to the recoveries of NO-2 being added to raw vegetable samples, it was found that Mori et als method is superior to Nagata et als in points of higher recovery, giving clear and colorless test solution, etc.2. Almost no appreciable effect could be observed in measuring NO-2 when AsA was added to raw vegetable samples.3. The addition of FeCl2 to a certain species of vegetables resulted in a marked decrease of NO-2 contents, while no appreciable effect was observed in other vegetables when determined by Mori et als method.4. During the process of boiling vegetable samples, changes in NO-2, NO-3 and NH3-N contents were observed. It was found that either NO-2 or NH3-N apparently increased, while NO-3 rapidly decreased. However, there were no quantitative relationships among these values.
日本衛生学会の論文