Determination of Nitrate, Sulfate and Oxalate Ions in Vegetables by Single Column Ion-Chromatography.

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A method for determination of nitrate, sulfate and oxalate ions in vegetables and their products has been developed. Their anions were detected by electrical conductivity detector. TSK gel IC-Anion PW and 30mM boric acid-1.3mM gluconic acid-1.3mM sodium tetraborate-10% acetonitrile-0.5% glycerin (pH 7.6) were suitable as analytical column and eluant, respectively. Nitrate ion, sulfate ion and free oxalic acid could be extracted with water. Total oxalic acid could be extracted with 1% hydrochloric acid. Sample solution was measured by single column ion-chromatograph after 5 fold dilution with water followed by passing through 0.45μm filter. This method was applied to spinach and canned boiled bamboo shoots. In the spinach, the content of oxalic acid was high in the leaves, that of nitrate ion was high in the stems and the roots, and that of sulfate ion was high in the stems.
社団法人日本食品科学工学会の論文