Azotany i azotyny w herbacie, kawie oraz kakao

• Autorzy: Leszczynska T.
• Języki publikacji: PL

Abstrakty

PL

Oznaczony poziom azotanów i azotynów w suszu herbacianym, ziarnach kawy surowej i palonej, ziarnie kakaowym oraz kakao otrzymanym z tego ziarna nie budzi zastrzeżeń. Również w naparach otrzymywanych z w/w wykazano śladowe ilości azotanów i azotynów lub nie wykazano ich w ogóle.

EN

The aim of this work was to determine nitrate and nitrite levels in popular condiments, such as tea, coffee, and cocoa. Six dehydrated tea sorts, four coffee grain sorts (raw and roasted), one sort of cocoa grain (raw and roasted), and infusions of those condiments were tested. The dehydrated tea was shown to contain from 28.13 to 81.74 mg/kg nitrates and from 3.68 to 17.68 mg/kg nitrites. One cup of tea infusion (200 cm3) contained only up to 0.35 mg nitrates and up to 0.06 mg nitrites. The raw coffee grain were shown to contain from 0.99 to 109.0 mg/kg nitrates and from 2.18 to 5.66 mg/nitrites. In the roasted coffee grain, the level of nitrates increased and was from 8.80 to 129 mg/kg, while the level of nitrites decreased and was from 0.16 to 3.33 mg/kg. One cup of coffee infusion contained up to 1.57 mg nitrates and up to 0.05 mg nitrites. Both the raw and roasted cocoa grain was shown to contain ca. 50.80 mg/kg nitrates and ca. 4.94 mg/kg nitrites. The cocoa obtained from that grain contained 77.30 mg/kg nitrates and 6.41 mg/kg nitrites. One cup od cocoa infusion contained 0.46 mg nitrates and 0.08 mg nitrites.

Słowa kluczowe

PL

herbata; azotany; kakao; uzywki; zywnosc; napoje; kawa; azotyny; skazenie zywnosci

EN

tea; nitrate; cocoa; stimulant; food; beverage; coffee; nitrite; food contamination

• Wydawca: -
• Czasopismo: Bromatologia i Chemia Toksykologiczna
• Rocznik: 1994
• Tom: 27
• Numer: 4
• Opis fizyczny: s.327-330,tab.,bibliogr.

Twórcy

autor

Leszczynska T.

• Akademia Rolnicza, Krakow