Determination of nitrate and chloride ions in food by single-column ion chromatography

Pentchuk, J; Ue, Haldna; Ilmoja, K

doi:10.1016/s0021-9673(00)96208-3

Cited by 16 publications

(2 citation statements)

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“…The filtrate was diluted (1: 10-1:200) in the eluent used and filtered through a 0.2-μm membrane filter. This solution was injected into the chromatograph according to Pentchuk et al (1986).…”

Section: Nitrates Contentmentioning

confidence: 99%

Yield and nutritional quality of greenhouse lettuce as affected by shading and cultivation season

Kosma

Triantafyllidis

Papasavvas

et al. 2013

Emir. J. Food Agric

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Glasshouse experiments were conducted in winter and spring growing seasons in order to evaluate the effects of shading on production and nutritional quality of lettuce (Lactuca sativa L. cv. Parris Island), under Mediterranean climate conditions. In both seasons, plants were cultivated hydroponically under four different levels of photosynthetically active radiation intensities (26, 47, 73 and 100 % of incident light intensity). The results showed that stomatal conductance and photosynthetic rate significantly decreased in shaded plants. This strong negative correlation of leaf physiological parameters with light deficiency resulted in lower biomass yield production in both growing seasons. Moreover, the nutritional value (ascorbic acid concentration) was also significantly decreased in relation to incident light intensity decrease. In contrary, a strong positive correlation of leaf total chlorophyll content and nitrate content with light deficiency was detected. However, nitrate concentration in all treatments remained within the European Union's permissible levels being significantly lower in plants produced in spring compared to winter.

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Section: Nitrates Contentmentioning

confidence: 99%

Yield and nutritional quality of greenhouse lettuce as affected by shading and cultivation season

Kosma

Triantafyllidis

Papasavvas

et al. 2013

Emir. J. Food Agric

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“…Because of relatively higher concentrations of chlorides in meat products as well as of their technological needs, highly sensitive analytical techniques like chromatography are rarely used [2,3]. Some spectrophotometric method were also developed for chloride determination in meat [4] and cured meat products [5].…”

Section: Introductionmentioning

confidence: 99%

Determination of Chlorides in Meat Products with Ion‐Selective Electrode Using the Batch Injection Technique

Šucman

Bednář

2003

Electroanalysis

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A procedure was developed for determination of salt in various meat products using a chloride ion-selective electrode. The technique of batch injection analysis was used together with an ultrasound based sample extraction step. Various kinds of meat products were analyzed. The relative standard derivation lies between 0.9% and 2.7%. The accuracy of the method was proved by an independent reference method. Differences between the results of the batch injection analysis method and the reference method were found to be statistically non-significant. Total analysis time was 7 minutes on average. The described batch injection analysis method is fast, accurate, reliable and suitable for routine analytical work.

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Analytical Chemistry of Element Determination (Non‐Nuclear and Nuclear)

Ihnat¹

2004

Elements and Their Compounds in the Environment

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Determination of nitrate and chloride ions in food by single-column ion chromatography

Cited by 16 publications

References 1 publication

Yield and nutritional quality of greenhouse lettuce as affected by shading and cultivation season

Yield and nutritional quality of greenhouse lettuce as affected by shading and cultivation season

Determination of Chlorides in Meat Products with Ion‐Selective Electrode Using the Batch Injection Technique

Analytical Chemistry of Element Determination (Non‐Nuclear and Nuclear)

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