Raczuk Jolanta, Wadas Wanda, Głozak Katarzyna
Rocz Panstw Zakl Hig. 2014;65(1):15-20.
Vegetables constitute a vital part of the human diet, being the main source of minerals, vitamins, dietary fibre and phytochemicals. They however, also contain nitrates and nitrites, which adversely affect human health.
To determine nitrate and nitrite content in selected vegetables purchased at supermarket chains in Siedlce and to assess their impact on consumer health.
Vegetable samples were purchased from local supermarkets in Siedlce, town situated in the Mazovian province (Voivodeship) of Poland. These consisted of 116 samples of nine vegetables types including butterhead and iceberg lettuce, beetroot, white cabbage, carrot, cucumber, radish, tomato and potato collected between April and September 2011. Concentrations of nitrate and nitrite were determined by standard colorimetric methods used in Poland, with results expressed as mg per kg fresh weight of vegetables.
Nitrate concentrations varied between 10 mg x kg(-1) to 4800 mg x kg(-1). The highest mean nitrate concentrations were found in radishes (2132 mgkg(-1)), butterhead lettuce (1725 mg x kg(-1)), beetroots (1306 mg x kg(-1)) and iceberg lettuce (890 mg x kg(-1)), whereas the lowest were found in cucumber (32 mg x kg(-1)) and tomato (35 mg x kg(-1)). Nitrite levels were also variable; the highest concentrations measured were in beetroot (mean 9.19 mg x kg(-1)) whilst much smaller amounts were present in carrot, cucumbers, iceberg lettuce, white cabbage, tomatoes and potatoes. The daily adult consumption of 100 g amounts of the studied vegetables were found not exceed the ADI for both nitrates and nitrites.
Findings indicated the need for monitoring nitrate and nitrite content in radishes, butterhead lettuce and beetroot due to consumer health concerns.
蔬菜是人类饮食的重要组成部分，是矿物质、维生素、膳食纤维和植物化学物质的主要来源。然而，它们也含有硝酸盐和亚硝酸盐，会对人体健康产生不利影响。
测定在 Siedlce 的连锁超市购买的选定蔬菜中的硝酸盐和亚硝酸盐含量，并评估其对消费者健康的影响。
蔬菜样本购自位于波兰马佐夫舍省（省）的 Siedlce 的当地超市。这些样本包括 2011 年 4 月至 9 月间采集的 9 种蔬菜的 116 个样本，包括奶油生菜和卷心莴苣、甜菜根、白菜、胡萝卜、黄瓜、萝卜籽、番茄和土豆。硝酸盐和亚硝酸盐的浓度通过波兰使用的标准比色法测定，结果以每千克蔬菜鲜重的毫克数表示。
硝酸盐浓度在 10 毫克×千克⁻¹至 4800 毫克×千克⁻¹之间变化。萝卜籽（2132 毫克·千克⁻¹）、奶油生菜（1725 毫克×千克⁻¹）、甜菜根（1306 毫克×千克⁻¹）和卷心莴苣（890 毫克×千克⁻¹）中的硝酸盐平均浓度最高，而黄瓜（32 毫克×千克⁻¹）和番茄（35 毫克×千克⁻¹）中的硝酸盐浓度最低。亚硝酸盐水平也各不相同；测得的最高浓度存在于甜菜根中（平均 9.19 毫克×千克⁻¹），而胡萝卜、黄瓜、卷心莴苣、白菜、番茄和土豆中的含量则少得多。发现成年人每天食用 100 克量的所研究蔬菜，其硝酸盐和亚硝酸盐含量均未超过每日允许摄入量。
研究结果表明，出于对消费者健康的考虑，有必要监测萝卜籽、奶油生菜和甜菜根中的硝酸盐和亚硝酸盐含量。
