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《Journal of Huazhong Agricultural University》 2009-01
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Determination of Nitrates in Fresh Vegetables and Fruits by UV-Spectrophotometry

YANG Mao SHAO Hua JIN Fen WANG Jing Ye Zhi-hua Liu Su(Research Center of Quality Standards for Agro-Products/Institute of Quality Standards and Testing Technology for Agro-Products,Chinese Academy of Agricultural Sciences,Beijing 100081,China)  
Nitrates in fresh vegetables and fruits were drawn into solution by using an ammoniacal buffer at pH 9.6~9.7.Activated carbon was added to the solution to remove the sample′s pigments.The protein was removed by adding potassium ferrocyanide and zinc sulfate.Nitrates in samples can be determined by UV-spectrophotometry at 219 nm wavelength after shaking and drawing.It′s not necessary to use heat shock and cadmium deoxidization compared with national standard method.This method presents a high accuracy and precision and it is simple in handling.Mean while,it leads to a lower environmental pollution,and can measure a large number of samples quickly.
【Fund】: 农业部农产品质量安全标准专项计划项目(NY/1279-2007)资助
【CateGory Index】: TS255.7
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