Nabrzyski M, Gajewska R
Katedry i Zakładu Bromatologii Wydziau Farmaceutycznego Akademii Medycznej w Gdańsku.
Rocz Panstw Zakl Hig. 1994;45(3):167-80.
There are presented the results of the investigation of many popular fresh and frozen vegetables as well as in fresh and frozen fruits, such as different kind of apples, strawberries, currants, raspberries and many other tender fruits mainly from market and few from own allotment-cottages performed in the year 1989-1992. The nitrate and nitrite was determined according to the Griess reaction. High levels of nitrate was encountered in lettuce, frozen spinach, fennel, radishes, parsley. Many of this samples contained more than 1000 mg of KNO3/kg of fresh product, but the highest level, over the 3500 mg/kg was found in lettuce. The remaining vegetables like carrots, celery, leeks and frozen French bean contained from several dozen to more than 800 mg KNO3/kg. The level of nitrite in all samples of the investigated vegetables and fruits was very low from zero to decimal part of milligram per kg. Very low level of nitrate was found in 7 species of investigated apples (from 1.3 to 9.7 mg KNO3/kg). A little higher level of this compound was ascertained in currants, gooseberries, raspberries, cherries (from 0.0 to 36.0 mg KNO3/kg product). The highest levels of nitrate occurred in samples of strawberries (maximum to 322.3 mg KNO3/kg) but mean level amounted 58.7 mg KNO3/kg. The encountered levels of nitrate in frozen vegetables and fruits as well as in jams and stewed fruits was only little less than in fresh products. Very high level (from 355.30 to 584.53 mg KNO3/kg) was ascertained in the fruit-vegetable juice named "Rinberen" and "Malberen" to which red beet extract was used for their production. It should be pointed out that when the containers of these juice was opened and stored at the room temperature (+20 degrees C) during 30 days, no changes was observed in the level of nitrate and nitrite. In the juice prepared from blanched carrot, the rate of the reduction of nitrate to nitrite has not been lowered, when this product was storage of this juice at room temperature, the mean level of nitrite increased significantly (from 0.14 to 82.89 mg NaNO2/kg) and the level of nitrate lowered from 261.0 to 46.4 mg KNO3/kg. It should be strongly recommended for consumption the juices from carrot only fresh prepared. There are also presented the results of investigation of nitrate in fermented cheeses.(ABSTRACT TRUNCATED AT 400 WORDS)
本文展示了1989 - 1992年期间对多种常见新鲜和冷冻蔬菜以及新鲜和冷冻水果的调查结果，这些水果包括不同种类的苹果、草莓、醋栗、树莓以及许多其他主要来自市场、少数来自自家庭院的嫩果。根据格里斯反应测定硝酸盐和亚硝酸盐含量。生菜、冷冻菠菜、茴香、萝卜、欧芹中硝酸盐含量较高。这些样本中有许多每千克新鲜产品中硝酸盐含量超过1000毫克硝酸钾，但生菜中含量最高，超过3500毫克/千克。其余蔬菜如胡萝卜、芹菜、韭菜和冷冻法国豆每千克含几十到800多毫克硝酸钾。所调查的蔬菜和水果所有样本中的亚硝酸盐含量极低，从每千克零到零点几毫克。在所调查的7种苹果中发现硝酸盐含量极低（每千克1.3至9.7毫克硝酸钾）。醋栗、醋栗、树莓、樱桃中该化合物含量略高（每千克产品0.0至36.0毫克硝酸钾）。草莓样本中硝酸盐含量最高（最高达322.3毫克硝酸钾/千克），但平均含量为58.7毫克硝酸钾/千克。冷冻蔬菜和水果以及果酱和炖水果中的硝酸盐含量仅比新鲜产品略低。在名为“Rinberen”和“Malberen”的果蔬汁中发现含量极高（每千克355.30至584.53毫克硝酸钾），其生产中使用了红甜菜提取物。应当指出，当打开这些果汁容器并在室温（+20摄氏度）下储存30天时，硝酸盐和亚硝酸盐含量未观察到变化。在由焯过的胡萝卜制成的果汁中，硝酸盐还原为亚硝酸盐的速率并未降低，当该果汁在室温下储存时，亚硝酸盐平均含量显著增加（从0.14至82.89毫克亚硝酸钠/千克），硝酸盐含量从261.0降至46.4毫克硝酸钾/千克。强烈建议仅食用新鲜制备的胡萝卜汁。本文还展示了发酵奶酪中硝酸盐的调查结果。（摘要截选至400字）
