Abstract
Sample-preparation methods were examined to determine nitrate in vegetables. Filtrated treatments before storage made the NO3− lifetime of sample solutions longer. Furthermore, the extraction effects of nitrate ion from homogenized extraction were equal to those from ultrasonic extraction. When nitrate ion was added to the sample solution from a Chinese cabbage, a kidney bean, and a sweet potato, the reproducibility and the recovery of nitrate ion were satisfactory for all vegetables.
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