伊朗德黑兰市场蔬菜中的硝酸盐含量。

IF 2.5 3区农林科学 Q2 CHEMISTRY, APPLIED

Food additives & contaminants. Part B, Surveillance Pub Date : 2024-09-01 Epub Date: 2024-05-22 DOI:10.1080/19393210.2024.2351069

Firoozeh Emami Khansari, Fatemeh Sadat Mirmohammadmakki, Mahmoud Ghazi Khansari, Ramona Massoud

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引用次数: 0

摘要

本研究旨在测量德黑兰市场上生吃和新鲜食用的不同蔬菜中的硝酸盐含量，并评估对人体健康的风险。研究人员从当地市场随机采集了罗勒、欧芹、萝卜叶、芹菜、韭菜、萝卜、葱，并采用分光光度法对硝酸盐含量进行了分析。欧芹、韭菜、罗勒、萝卜叶、芹菜、萝卜和大葱样本中硝酸盐的平均含量分别为 40.1、45.2、50.0、51.8、55.4、90.2 和 110 毫克/千克-1。所有样本的平均含量均低于伊朗标准限值。块茎蔬菜的硝酸盐含量明显高于（绿）叶蔬菜。

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Nitrate levels in vegetables from markets in Tehran, Iran.

This study is aimed at measuring nitrate levels in different vegetables from Tehran's markets that are consumed raw and fresh and to evaluate human health risk. Basil, parsley, radish leaves, cress, leek, radish, spring onion were randomly collected from local markets and the nitrate content was analysed by spectrophotometry. Average nitrate levels in the samples were 40.1, 45.2, 50.0, 51.8, 55.4, 90.2 and 110 mg kg^-1 in parsley, leek, basil, radish leaves, cress, radish and spring onion, respectively. The average content in all samples was below Iranian standard limits. Tuber vegetables had significantly higher nitrate content than (green) leafy vegetables.

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来源期刊

Food additives & contaminants. Part B, Surveillance 农林科学-毒理学

CiteScore

5.30

自引率

10.30%

发文量

审稿时长

2.7 months

期刊介绍： Food Additives & Contaminants: Part B publishes surveillance data indicating the presence and levels of occurrence of designated food additives, residues and contaminants in foods, food supplements and animal feed. Data using validated methods must meet stipulated quality standards to be acceptable and must be presented in a prescribed format for subsequent data-handling. Food Additives & Contaminants: Part B restricts its scope to include certain classes of food additives, residues and contaminants. This is based on a goal of covering those areas where there is a need to record surveillance data for the purposes of exposure and risk assessment. The scope is initially restricted to: Additives - food colours, artificial sweeteners, and preservatives; Residues – veterinary drug and pesticide residues; Contaminants – metals, mycotoxins, phycotoxins, plant toxins, nitrate/nitrite, PCDDs/PCFDs, PCBs, PAHs, acrylamide, 3-MPCD and contaminants derived from food packaging. Readership: The readership includes scientists involved in all aspects of food safety and quality and particularly those involved in monitoring human exposure to chemicals from the diet. Papers reporting surveillance data in areas other than the above should be submitted to Part A . The scope of Part B will be expanded from time-to-time to ensure inclusion of new areas of concern.