Abstract
The use of an appropriate eluent for the simultaneous determination of chloride and nitrate ions in vegetables by single-column ion chromatography is described. Different eluents should be used for vegetables having a high nitrate content, e.g., lettuce, field salad and beetroot, and for those having a low nitrate content, e.g., potato, cabbage, carrot and cucumber. For the former an eluent of 1.5 m M gluconic acid + 1.5 m M boric acid, pH 8.6, is recommended, for the latter, 1.0 m M phthalic acid, pH 5.2, is appropriate.
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