Analysis of Nitrate Contents of Some Vegetables Grown in Korea

국내 채소류의 질산염 함량 분석

  • 정소영 (식품의약품안전청 식품평가부) ;
  • 소유섭 (식품의약품안전청 식품평가부) ;
  • 김미혜 (식품의약품안전청 식품평가부) ;
  • 원경풍 (식품의약품안전청 식품평가부) ;
  • 홍무기 (식품의약품안전청 식품평가부)
  • Published : 1999.10.01


Nitrate is taken up from the soil by plants for protein synthesis and present in vegetables as a natural component and/or contaminant. The objective of this study was to estimate nitrate(NO3-) contents of some vegetables(Chinese cabbage, radish, lettuce, spinach) which were produced in Korea and to provide a scientific basis for the evaluation of risk to public health arising from dietary exposure to nitrate. A total of 400 samples were analysed for nitrate contents using our ion chromatography. From the results, in general, nitrate levels in vegetables produced by 2 harvest seasons were not different. The minimum, maximum and mean values of nitrate were 311, 5522 and 2788 for spinach; 542, 4484 and 2287 for lettuce; 273, 4151 and 1551 for radish; 362, 3015 and 1498(mg/kg) for Chinese cabbage. Nitrate contents of vegetables grown in Korea were similar to those of vegetables grown in other countries.


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