School of Biological and Chemical Sciences, Faculty of Science, Technology and Environment, The University of the South Pacific, Private Mail Bag, Suva, Fiji; School of Sciences, College of Engineering, Science and Technology, Fiji National University, Nasinu, Fiji; Faculty of Nutrition and Food Sciences, University of Porto, R. Dr. Roberto Frias S/N, 4200-465 Porto, Portugal.
School of Biological and Chemical Sciences, Faculty of Science, Technology and Environment, The University of the South Pacific, Private Mail Bag, Suva, Fiji.
Food Chem. 2019 Apr 25;278:630-635. doi: 10.1016/j.foodchem.2018.11.081. Epub 2018 Nov 15.
To assess the risk posed by meat consumption to the Fiji and Pacific populace, the present study reports nitrate and nitrite in meat. Twelve commercially available meat products, with a total of 210 fresh and processed meat samples, were analysed for nitrate and nitrite by an optimised RP-HPLC technique with isocratic elution using n-octylamine in 20.0% methanol at pH 6.60. The nitrate content in the meat samples ranged from 0.00 to 124 mg kg whereas the nitrite ranged from 0.00 to 164 mg kg. The study shows that the nitrate and nitrite contents of meat samples in Fiji were below the maximum level proposed by European Union legislation but above the limit set by Food Standards Australia and New Zealand (FSANZ). The estimated dietary intake of nitrate and nitrite was calculated from a 24-h diet recall study as well as from Fiji's food balance sheets.
为了评估肉类消费对斐济和太平洋地区民众构成的风险，本研究报告了肉类中的硝酸盐和亚硝酸盐。采用优化的反相高效液相色谱法，在 pH 值为 6.60 的条件下，使用 20.0%甲醇中的正辛胺进行等度洗脱，对 12 种市售肉类产品的 210 个新鲜和加工肉类样品中的硝酸盐和亚硝酸盐进行了分析。肉样中的硝酸盐含量范围为 0.00 至 124mg/kg，而亚硝酸盐含量范围为 0.00 至 164mg/kg。研究表明，斐济肉样中的硝酸盐和亚硝酸盐含量低于欧盟法规规定的最高限量，但高于澳大利亚和新西兰食品标准局（FSANZ）设定的限量。通过 24 小时膳食回顾研究以及斐济的食物平衡表计算了硝酸盐和亚硝酸盐的估计膳食摄入量。
