Research Article
Analysis of Leafy Vegetable Nitrate Using a Modified Spectrometric Method
Table 1
Comparison of mean nitrate concentrations (μg/g) between spectrometric and HPLC analyses of various vegetables.
| | Vegetable | No. of pairs | Spectrometry | HPLC | Relative Error | | Mean ± SD | Mean ± SD |
| | Bok coy | 3 | 3464 ± 725 | 3356 ± 691 | 3.2% | | Cabbage | 3 | 1684 ± 47 | 1702 ± 30 | –1.1% | | Celery | 3 | 2896 ± 740 | 2773 ± 940 | 4.4% | | Chinese cabbage | 3 | 1451 ± 671 | 1360 ± 485 | 6.7% | | Chinese kale | 3 | 2030 ± 528 | 2030 ± 613 | 0.0% | | Lettuce | 3 | 1520 ± 615 | 1324 ± 521 | 14.9% | | Mustard green | 3 | 1455 ± 45 | 1268 ± 7.3 | 14.7% | | Pak choi | 3 | 3080 ± 299 | 3013 ± 413 | 2.2% | | Water spinach | 3 | 1839 ± 227 | 1884 ± 209 | –2.4% |
|
|
