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Development of an Analytical Method for Determination of Nitrate in Leafy Vegetables Using Ion Chromatography

机译：采用离子色谱法测定叶片蔬菜中硝酸盐的分析方法

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The presence of nitrate in food in general may indicate a threat to human health. Nitrate can be converted to nitrite, a toxic species, in saliva and in the gastrointestinal tract. This work describes a precise and sensitive method using ion chromatography to determine nitrate (NO~(-) 3)) in hardwood vegetables. In the proposed method the extraction of the nitrate of the vegetal matrix was carried out in an aqueous medium at a temperature of 70°C. The limit of detection (LOD) for the determined ion was 0.06 μg·L~(-1). The accuracy of the method was evaluated as the relative standard deviation (DPR) of the analytical signal area and the retention time, with values of 0.63% and 0.41%, respectively, for a solution of NO~(-) 3) 5.0 mg·L~(-1). The detector presented linearity between 0.22 and 10 mg·L~(-1) with a correlation coefficient of 0.9999. The accuracy of the procedure was evaluated by addition/recovery test using real samples in which values greater than 95% were obtained. The validation of the proposed method was also performed by comparing the NO~(-) 3) concentrations obtained using the selective ion electrode method (EIS). The paired Student t test and the F test showed that both methods provide equivalent results concerning accuracy and precision.
机译：一般来说食物中硝酸盐的存在可能表明对人类健康的威胁。硝酸盐可以转化为亚硝酸盐，有毒物种，唾液和胃肠道。这项工作描述了使用离子色谱法测定硬木蔬菜中的硝酸盐（NO〜（ - ）3）的精确和敏感的方法。在该方法中，在70℃的温度下在水性介质中进行植物基质的硝酸盐的提取。确定离子的检测极限（LOD）为0.06μg·1（-1）。评估该方法的准确性作为分析信号区域的相对标准偏差（DPR）和保留时间，分别为0.63％和0.41％的值，对于NO〜（ - ）3）分别为0.0mg· l〜（-1）。检测器呈现在0.22和10mg·L〜（-1）之间的线性，其相关系数为0.9999。通过使用真实样品通过添加/恢复试验评估程序的准确性，其中获得大于95％的值。还通过比较使用选择性离子电极方法（EIS）获得的NO〜（）3）浓度来进行所提出的方法的验证。配对的学生T测试和F测试表明，两种方法都提供了关于精度和精度的等效结果。

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