Abstract
An ion-selective electrode was used to determine nitrate in vegetables after extraction with 0.01 M CuS0 4. The method proved to be sufficiently accurate and precise for assay of carrot, wild endive, chicory, spinach, parsley, and celery. The use of 2 M (NH 4) 2SO 4 as an ionic strength adjustor was found to be unnecessary. The mean of recoveries was 104% and within sample the coefficients of variation ranged from 2.2 to 6.7%. Results obtained from different samples collected in the Veneto region of Italy indicated that nitrate content of vegetables is relatively low in the area. Nitrate content of vegetables decreased significantly after cooking.
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