Ion chromatographic determination of nitrate and nitrite in meat products

MnCo2O4 Spinel Nanorods for Highly Sensitive Electrochemical Detection of Nitrite

The rational design of nitrite sensors has attracted significant research interest due to their widespread use and the associated risks of methemoglobinemia and carcinogenicity. The undisclosed nitrite-sensing performance of the spinel cobaltite MnCo2O4 (MCO) prepared by an oxalate-assisted coprecipitation method is reported in this study. Spectroscopy and microscopy investigations revealed the formation of uniform MCO nanorods with a high aspect ratio. The electrocatalytic nitrite oxidation at the MCO-coated glassy carbon electrode (MCO/GCE) indicated the promising performance of the synthesized material for nitrite sensing. MCO/GCE detects nitrite in a concentration range of 5 μM to 3 mM and has a limit of detection of 0.95 μM with a higher sensitivity of 857 μA mM-1 cm-2 in a response time of 4 s. In MCO, the mixed-valence states of Co2+/Co3+ confer a high electrical conductivity, and higher valent redox couples of Mn and Co impart remarkable electrocatalytic activity toward nitrite oxidation. MCO spinel undergoes facile and ultrafast faradaic reactions to mediate nitrite oxidation. Additionally, the mesopores of MCO nanorods facilitate the rapid diffusion of electrolyte and nitrite ions. Employing the electrode in sensing nitrite in milk, lake, and tap water samples further validates its potential application in real-life testing. MCO spinel nanorods showcase promising scope for utilization in the electrochemical sensing of nitrite and inspire further exploration of transition-metal oxide-based mixed-spinel materials.

Development and validation of an effective and sensitive technique for nitrate determination in fruits and vegetables using HPLC/PDA

This study aims to develop an effective and sensitive HPLC (High Performance Liquid Chromatography) method to determine the nitrate concentration in fruits and vegetables (F & V) using a C18 column (ZORBAX Eclipse XDB-C18, 80Å, 250 × 4.6 mm, 5 μm (Agilent Technologies)) maintained at 40 0 C, a mobile phase made up of methanol and buffer (pentane sulfonic acid sodium salt solution), and a Photo Diode Array Detector (PDA) at 225 nm. The developed method is validated in terms of selectivity, linearity, accuracy, precision, suitability, the limit of detection (LOD), and the limit of quantification (LOQ) according to the European Union Decision 2002/657/EC. The result revealed that a ratio of 30: 70 of the organic modifier methanol and buffer with pH 2.8 shows the highest efficiency. The calibration curve shows linearity with a correlation coefficient (r) of 0.9985. The LOD and LOQ were found to be 2.26 mg/kg and 7.46 mg/kg. The recovery was in the range of 98.96-100.21%. Moreover, the greenness assessment scores of different approaches (eco-scale score of 76, AGREE score of 0.71, and few red shades in GAPI portray) were at a very excellent level. Thus, our developed method is fully validated and can determine the nitrate content in F & V.

The Influence of the Apple Vinegar Marination Process on the Technological, Microbiological and Sensory Quality of Organic Smoked Pork Hams

The effect of marinating pork hams in apple vinegar on the technological, microbiological, and sensory quality was verified. Three variants of pork hams were produced: S1-ham with curing salt, without apple vinegar; S2-ham with curing salt and 5% apple vinegar; S3-ham with salt and 5% apple vinegar. The tests were carried out immediately after production, after 7 and 14 days of storage. The products did not differ significantly in their chemical composition, salt content, fatty acid composition, and water activity (p > 0.05). During storage, a significant increase in the cholesterol content was observed (64.88-72.38 mg/100 g of the product). The lowest levels of nitrites and nitrates were recorded for treatment S3 (<0.10 and 4.73 mg/kg of product, respectively). The samples with the addition of apple vinegar (S2 and S3) were characterized by a lower pH value, higher oxidation-reduction potential, and TBARS (thiobarbituric acid reactive substances). Hams S3 were significantly brighter (L* 68.89) and less red (a* 12.98). All of the tested pork hams were characterized by very good microbiological quality (total number of microorganisms, number of lactic acid bacteria, number of acetic bacteria, number or presence of pathogenic bacteria). Significantly the lowest TVC (total viable counts) was found in the ham S3 (2.29 log CFU/g after 14 days). The S3 hams during storage were characterized by greater juiciness (6.94 c.u.) and overall quality (7.88 c.u.), but a lower intensity of smell and taste than the cured ham (S1). To sum up, it is possible to produce pork hams without the addition of curing salt, using natural apple vinegar as a marinade. Apple vinegar has a positive effect on the storage stability of the products, without losing their sensory properties.

Electrochemical Nitrogen Reduction to Ammonia Under Ambient Conditions: Stakes and Challenges

Aqueous electrochemical nitrogen reduction (ENR) to ammonia (NH₃ ) under ambient conditions is considered as an alternative to the energy-intensive Haber-Bosch process for ammonia production. Many metal, non-metal, carbon-based materials along with metal-chalcogenides, metal-nitrides have been explored for their ENR activity. The reported NH₃ production through ENR is still in the micro-gram level and often falls in the range of NH₃ and NO_x contaminations from the surrounding. The quantification of NH₃ at very low concentration possess enormous challenge in this field and thus many reported ENR electrocatalysts suffer from reproducibility issue. This review highlights in detail the challenges associated with ENR in aqueous medium and necessitates standardization of protocols to quantify the low concentration of NH₃ free of false-positives. It concludes the prospects of electrochemical NH₃ production through lithium-mediated N₂ reduction.

Nitrite reduction in fermented meat products and its impact on aroma

Fermented meat products are important not only for their sensory characteristics, nutrient content and cultural heritage, but also for their stability and convenience. The aroma of fermented meat products is unique and its formation mechanisms are not completely understood; however, the presence of nitrite and nitrate is essential for the development of cured aroma. The use of nitrite and nitrate as curing agents in meat products is based on its preservation activity. Even though their presence has been associated with several risks due to the formation of nitrosamines, their use is guarantee due to their antimicrobial action against Clostridium botulinum. Recent trends and recommendations by international associations are directed to use nitrite but at the minimum concentration necessary to provide the antimicrobial activity against Clostridium botulinum. This chapter discuss the actual limits of nitrite and nitrite content and their role as curing agents in meat products with special impact on dry fermented products. Regulatory considerations, antimicrobial mechanisms and actual trends regarding nitrite reduction and its effect on sensory and aroma properties are also considered.

Application of Lactiplantibacillus plantarum SCH1 for the Bioconservation of Cooked Sausage Made from Mechanically Separated Poultry Meat

The aim of the research was an assessment of the effect of the Lactiplantibacillus plantarum SCH1 strain isolated from ecological raw fermented pork roast on pH, redox potential, nitrites, and nitrates content, L a* b* color parameters, total heme pigments content, nitrosyl myoglobin concentration, as well as the microbiological quality and sensory traits of cooked sausages produced from mechanically separated poultry meat (MSPM), cured with a lower sodium nitrite level (NaNO2 50 mg/kg) after production as well as after storage (1 and 3 weeks of storage). The biochemical identification of the Lactobacillus bacteria after storage was also performed. Tests were performed in two sausage treatments: C—control sausage made from MSPM and L—sausage made from MSPM inoculated with L. plantarum at approx. 107 cfu/g. No negative effect of using the L. plantarum SCH1 strain on the physical and chemical MSPM sausage features was found. The treatment with L. plantarum SCH1 was of better microbiological quality after 3 weeks of storage. The sausages with L. plantarum SCH1 kept good sensory quality while the control treatment was spoiled after storage.

The Use of the Mixed Bacteria Limosilactobacillus fermentum and Staphylococcus carnosus in the Meat Curing Process with a Reduced Amount of Sodium Nitrite

The aim of the research was to estimate the possibility of using mixed bacteria cultures consisting of Lactobacillus fermentum S8 and Staphylococcus carnosus ATCC 51365 in the meat curing process with a reduced amount of sodium nitrite and to study the effect of bacteria on residual nitrites and nitrates, nitrosyl pigments content, colour, pH, redox potential, microbiologic, and the sensory quality of a cooked meat product. The study was performed on heat treated three-model meat treatments in cans: (C) a control treatment with NaNO2 at 100 mg/kg, (M) a treatment with NaNO2 at 50 mg/kg and (SL) a treatment with NaNO2 at 50 mg/kg and L. fermentum S8 at about 107 cfu/g and S. carnosus ATCC 51365 at about of 107 cfu/g. The research was performed after production and after cold storage. It was shown that using a mixed bacteria culture for meat curing had an influence (p < 0.05) on reducing nitrite and nitrate levels and increasing the amount of nitrosyl pigments in the SL treatment compared to the M treatment. Applying mixed bacteria in curing meat with NaNO2 at 50 mg/kg allowed for obtaining a higher redness in the cooked meat product after production, storage and exposure to light than in the product cured with NaNO2 at 100 mg/kg, with similar sensory and microbiological quality in both products.

The effect of selected lactic acid bacterial strains on the technological and microbiological quality of mechanically separated poultry meat cured with a reduced amount of sodium nitrite

The aim of the research was to estimate the effect of selected lactic acid bacterial strains on the technological quality and microbiological stability of mechanically separated poultry meat (MSPM) cured with a reduced amount of sodium nitrite. The 5 different treatments of MSPM batters were prepared: C150 - control cured with sodium nitrite at 150 mg/kg, C50 - control cured with sodium nitrite at 50 mg/kg, PL1 - cured with sodium nitrite at 50 mg/kg and inoculated Lactobacillus plantarum SCH1 at about 107 cfu/g, PL2 - cured with sodium nitrite at 50 mg/kg and inoculated Lactobacillus brevis KL5 at about 107 cfu/g, and PL3 - cured sodium nitrite at 50 mg/kg and inoculated L. plantarum S21 at about 107 cfu/g. The MSPM batters were tested at 1, 4 and 7 d of being in refrigerated storage. The scope of the research was as follows - physicochemical determinations: pH and redox, nitrates and nitrites as well as nitrosyl pigments levels, color estimation with a Comission Internationale de l'Eclairage Lab system and microbiological determinations: the total viable counts, the mesophilic lactic acid bacteria counts, Escherichia coli and Enterobacteriaceae counts. The inhibitory effect of L. plantarum SCH1 isolated from the ecological raw fermented meat product on E. coli in cured MSPM batters during refrigerated storage was proved (P < 0.05). The use of lactic acid bacterial strains in cured batters that were prepared and based on mechanically separated poultry meat did not have a negative effect on their technological quality. The positive effect of L. brevis KL5 on the level of nitrosyl pigments in the cured MSPM batters was observed (P < 0.05). The conducted research suggested the possibility of using the selected bacterial strains of the Lactobacillus genus to improve the microbiological quality of MSPM cured with a reduced amount of sodium nitrite.

Convenient environmentally friendly on-site quantitative analysis of nitrite and nitrate in seawater based on polymeric test kits and smartphone application

Nowadays, nitrate (NO₃^-) and nitrite (NO₂^-) in aquatic ecosystems have increased due to various anthropogenic activities leading to deterioration of the ecosystem and can accelerate eutrophication. A Griess reagent-doped hydrogel test kit and a zinc powder-doped starch film were thus developed for on-site quantitative analysis of nitrate and nitrite. A clear colorless hydrogel tablet (diameter 1.5 cm 2 mm thickness) turned pink-violet after reacting with a standard solution of nitrite while the gray zinc-doped starch film (8.36 μm thickness) fabricated on the inner lid of small plastic tube was used for the in-tube reduction of nitrate to be nitrite. The use of this film followed by nitrite testing using the hydrogel tablet was used as a nitrate test. Both the materials developed were used in conjunction with digital image colorimetry (DIC) using smartphone application for on-site quantitative analysis of nitrite and nitrate. Good linearity (R² > 0.99) ranges of 0.05 to 5 mg L^-1 for nitrite and 1 to 50 mg L^-1 for nitrate were obtained and detection limits of 50 μg L^-1 for nitrite and 0.32 mg L^-1 for nitrate were achieved. Good accuracy was obtained in terms of a relative error in a range of 0.75 to 2.68% with inter-day precision in a range of 0.20 to 0.50%RSD (n = 3). Quantitative analysis of nitrate and nitrite in 10 seawater samples taken in Phuket was in good agreement with the standard method (95% confidence level). Since the method developed employs test kits synthesized using biodegradable polymers and DIC using a smartphone application, it will allow the rapid on-site quantitative detection of nitrate and nitrite in a more convenient and environmentally friendly system.

Validation of an Analytical Method for Nitrite and Nitrate Determination in Meat Foods for Infants by Ion Chromatography with Conductivity Detection

Nitrate and nitrite as sodium or potassium salts are usually added to meat products to develop the characteristic flavor, to inhibit the growth of microorganisms (particularly Clostridium botulinum), and effectively control rancidity by inhibiting lipid oxidation. However, both nitrate and nitrite ions need to be monitored for ensuring the quality and safety of cured meats. In this work, for the first time the content of nitrite and nitrate ions in homogenized meat samples of baby foods was determined by a validated method based on ion chromatography (IC) coupled with conductivity detection. Recoveries of nitrate and nitrite ions in meat samples were not lower than 84 ± 6%. The detection limits of nitrate and nitrite were 0.08 mg L⁻¹ and 0.13 mg L⁻¹, respectively. Five commercial samples of homogenized meat, namely lamb, rabbit, chicken, veal, and beef, for infant feeding were investigated; while nitrite content was below the detection limit, nitrate ranged from 10.7 to 21.0 mg kg⁻¹. The results indicated that nitrate contents were below the European (EU) fixed value of 200 mg kg⁻¹, and an acceptable daily intake of 3.7 mg kg⁻¹ was estimated.

Effects of the Use of Staphylococcus carnosus in the Curing Process of Meat with a Reduced Amount of Sodium Nitrite on Colour, Residue Nitrite and Nitrate, Content of Nitrosyl Pigments, and Microbiological and the Sensory Quality of Cooked Meat Product

The aim of the work was to apply the bacteria Staphylococcus carnosus ATCC 51365 in the meat curing process with the use of a reduced amount of sodium nitrite and to evaluate the effects of bacteria on residual nitrites and nitrates, the content of nitrosyl pigments, colour, pH, oxidation-reduction potential, microbiological, and the sensory quality of a cooked meat product. Three meat batters in cans were prepared: (C) a control batter cured with NaNO2—100 mg/kg, (L) a batter cured with NaNO2—15 mg/kg, and (LS) a batter cured with NaNO2—15 mg/kg and S. carnosus (107 CFU/g). The cans were stored at a temperature of 4°C for 24 h (curing time) and cooked. The analysis was carried out after production and after 4 and 8 weeks of storage. The use of denitrifying bacteria in the curing process with a reduced amount of sodium nitrite increased the availability of nitrite in the meat, by reducing nitrates formed as a result of a dismutation reaction. The reaction contributed to the formation of nitrosyl pigments in a larger quantity than in the treatment in which the denitrifying bacteria were not used. The LS treatment was characterized by the greatest redness. The colour of the LS treatment was stable during storage. No negative effect of S. carnosus on the sensory quality of the meat product was found. The use of S. carnosus had no influence on the microbiological quality of meat product during storage.

A dual-mode sensor for colorimetric and fluorescent detection of nitrite in hams based on carbon dots-neutral red system

Nitrite residue in hams was detected by a fluorescent and colorimetric sensor based on carbon dots (C-dots) and neutral red (NR). C-dots with green fluorescence was synthesized by a microwave-assisted method. This novel sensor was fabricated by C-dots as donors and NR as acceptors. The presence of nitrite led to decrease of absorbance and increase of fluorescence. Colorimetric and fluorescent methods for nitrite detection were developed with excellent correlation coefficients (R² = 0.995 and 0.991) and low limits of detection (196 nM and 0.518 nM). Moreover, nitrite residue in seven types of ham was detected by the colorimetric and fluorescent methods which were verified by a standard method. The results obtained by the proposed method were comparable and agree with that of the Griess-based method (relative errors<5%). C-dots-NR system as a sensor has a potential application for nitrite detection in hams to monitor its quality and safety.

Carbon quantum dot-based fluorometric nitrite assay by exploiting the oxidation of iron(II) to iron(III)

The authors describe a simple and economical fluorescence method for the determination of nitrite by utilizing the fact that nitrite possesses strong oxidation in acidic solution and is capable to transform iron(II) into iron(III) ions. The latter quenches the fluorescence of carbon quantum dots (CQDs) based on the fluorescence static and dynamic quenching effect. The optimum reaction conditions and other analytical parameters are investigated to enhance the sensitivity of the method. At the excitation wavelength of 360 nm, this probe has a linear response in the 10 to 400 μM nitrite concentration range, with a correlation coefficient of R² = 0.9958 (n = 3) and a detection limit of 0.48 μM. This method was successfully applied to the determination of nitrite in three different sausage samples and gave recoveries in the range between 101.8 to 103.0%, demonstrating the accuracy, reliability and potential application of this assay for monitoring nitrite. Graphical Abstract The carbon quantum dot/iron(II) ions system was used for the fluorometric detection of nitrite in food and environmental water. This probe exploits the oxidizing property of nitrite in acidic solution. Iron(II) is oxidized to iron(III) which exerts a strong fluorescence quenching effect.

A rapid and sensitive evaluation of nitrite content in Saudi Arabian processed meat and poultry using a novel ultra performance liquid chromatography-mass spectrometry method

Quantitative assessment of nitrite (NO₂^-) anion was performed using a newly developed high throughput ultra performance liquid chromatography-mass spectrometric (UPLC-MS) method. The nitrite determination with the proposed method using micellar mobile phase was unknown. Selected ion reaction mode using negative electrospray ionization was adopted for the identification and quantitative analysis of nitrite. The chromatographic separation was performed using BEH C-18 column and a micellar mobile phase consisted of sodium dodecyl sulphate and acetonitrile in ratio 30:70 was used. The elution of nitrite anion was accomplished in less than 1 min. Under the optimal analysis conditions, the linearity of the developed method was checked in the concentration range of 0.5-20 mg kg^-1 NO₂^- with an excellent correlation coefficient of 0.996. The precisions of the method with relative standard deviation <2% was observed when standard at concentration of 1 mg kg^-1 was used. The limit of detection and limit of quantitation of the developed mass spectrometric method was found to be 0.114 and 0.346 mg kg^-1, respectively. The developed UPLC/MS method was applied to quantify this anion in processed meats and poultries from various super market of Saudi Arabia (Riyadh region). The recoveries of the nitrite in the various samples were found in the range of 100.03-103.5%.

The role of inorganic nitrate and nitrite in CVD

CVD is the leading cause of death worldwide, a consequence of mostly poor lifestyle and dietary behaviours. Although whole fruit and vegetable consumption has been consistently shown to reduce CVD risk, the exact protective constituents of these foods are yet to be clearly identified. A recent and biologically plausible hypothesis supporting the cardioprotective effects of vegetables has been linked to their inorganic nitrate content. Approximately 60–80 % inorganic nitrate exposure in the human diet is contributed by vegetable consumption. Although inorganic nitrate is a relatively stable molecule, under specific conditions it can be metabolised in the body to produce NO via the newly discovered nitrate–nitrite–NO pathway. NO is a major signalling molecule in the human body, and has a key role in maintaining vascular tone, smooth muscle cell proliferation, platelet activity and inflammation. Currently, there is accumulating evidence demonstrating that inorganic nitrate can lead to lower blood pressure and improved vascular compliance in humans. The aim of this review is to present an informative, balanced and critical review of the current evidence investigating the role of inorganic nitrate and nitrite in the development, prevention and/or treatment of CVD. Although there is evidence supporting short-term inorganic nitrate intakes for reduced blood pressure, there is a severe lack of research examining the role of long-term nitrate intakes in the treatment and/or prevention of hard CVD outcomes, such as myocardial infarction and cardiovascular mortality. Epidemiological evidence is needed in this field to justify continued research efforts.

Application of modified chitosan microspheres for nitrate and phosphate adsorption from aqueous solution

Modified chitosan microspheres were prepared by inverse suspension crosslinking and used for nitrate and phosphate adsorption from aqueous solution. Their surface was coarse and porous compared to pure chitosan microspheres and they were about 100 μm in size.

Rapid and sensitive method for analysis of nitrate in meat samples using ultra performance liquid chromatography-mass spectrometry

A sensitive and selective ultra performance liquid chromatography-mass spectrometric method has been developed for the quantitative analysis of nitrate in meat samples. Selected ion reaction (SIR) mode was adopted to identify and quantify the nitrate. Chromatographic analyses were performed on a BEH C-18 column with a mobile phase consisting of a surfactant (Cetylpyridinium chloride) and acetonitrile in equal ratio (50/50, v/v) at a flow rate of 0.4 mL min(-1). The limit of detection and limit of quantitation of the developed method was found to be 0.0599 and 0.1817 mg kg(-1), respectively. The linearity of the proposed method was checked in the concentration range of 0.5-10 mg kg(-1) with an excellent correlation coefficient (r) of 0.997. The recovery of the nitrate in the meat samples were in the range of 98.02-98.99%.

New spectrophotometric method for determining nitrogen dioxide in air using 2,2-azino-bis(3-ethyl benzothiazoline)-6-sulfonic acid-diammonium salt and passive sampling

A new simple and highly sensitive spectrophotometric method for determining nitrogen dioxide in air was developed. The method is based on converting atmospheric nitrogen dioxide to nitrite ions within the IVL passive samplers used for samples collection. Acidifying nitrite ions with concentrated HCl produced the peroxynitrous acid oxidizing agent which was measured using 2, 2-azino-bis(3-ethyl benzothiazoline)-6-sulfonic acid-diammonium salt (ABTS) as reducing coloring agent. A parallel series of collected samples were measured for its nitrite content using a validated ion chromatographic method.The results obtained using both methods were compared in terms of their sensitivity and accuracy. Developed spectrophotometric method was shown to be one order of magnitude higher in sensitivity compared to the ion chromatographic method. Quantitation limits of 0.05 ppm and 0.55 μg/m(3) were obtained for nitrite ion and nitrogen dioxid, respectively. Standard deviations in the ranges of 0.05-0.59 and 0.63-7.92 with averages of 0.27 and 3.11 were obtained for determining nitrite and nitrogen dioxide, respectively.Student-t test revealed t-values less than 6.93 and 4.40 for nitrite ions and nitrogen dioxide, respectively. These values indicated insignificant difference between the averages of the newly developed method and the values obtained by ion chromatography at 95% confidence level.Compared to continuous monitoring techniques, the newly developed method has shown simple, accurate, sensitive, inexpensive and reliable for long term monitoring of nitrogen dioxide in ambient air.

Nitrite biosensing via selective enzymes--a long but promising route

The last decades have witnessed a steady increase of the social and political awareness for the need of monitoring and controlling environmental and industrial processes. In the case of nitrite ion, due to its potential toxicity for human health, the European Union has recently implemented a number of rules to restrict its level in drinking waters and food products. Although several analytical protocols have been proposed for nitrite quantification, none of them enable a reliable and quick analysis of complex samples. An alternative approach relies on the construction of biosensing devices using stable enzymes, with both high activity and specificity for nitrite. In this paper we review the current state-of-the-art in the field of electrochemical and optical biosensors using nitrite reducing enzymes as biorecognition elements and discuss the opportunities and challenges in this emerging market.

Development of a cost-effective method for nitrate and nitrite determination in leafy plants and nitrate and nitrite contents of some green leafy vegetables grown in the Aegean region of Turkey

An accurate, fast, easily applicable, and cost-effective method for the determination of nitrate and nitrite was developed. This method was much more reliable than the cadmium column reduction method, which is a tedious and time-consuming procedure and not easily applicable. The principle of the method was reduction of nitrate to nitrite with cadmium acetate solution and zinc powder and then treatment with Griess reagent. Recovery of the method changed from 92.9 to 102.8%, and detection limit was found as 31.4 mg/kg. Coefficient of variation was 3.16% for intraday precision. Nitrate and nitrite contents of 10 types of leafy vegetables native to the Aegean region of Turkey were determined. Wild radish, chicory, fennel, blessed thistle, blue mallow, and chard were analyzed for the first time. Nitrate contents were found between 354.8 mg/kg for iceberg lettuce and 4653 mg/kg for wild radish. Tested vegetables contained <26.33 mg/kg nitrite.

Determination of low level nitrite and nitrate in biological, food and environmental samples by gas chromatography-mass spectrometry and liquid chromatography with fluorescence detection

Gas chromatography-mass spectrometry (GC-MS) and liquid chromatography with fluorescence detection (LC-FL) methods have been proposed for the determination of low level nitrite and nitrate in biological, food and environmental samples. The methods include derivatization of aqueous nitrite with 2,3-diaminonaphthalene (DAN), enzymatic reduction of nitrate to nitrite, extraction with toluene and chromatographic analyses of highly fluorescent 2,3-naphthotriazole (NAT) derivative of nitrite by using GC-MS in selected-ion-monitoring (SIM) mode and LC-FL. Nitrite and nitrate ions in solid samples were extracted with 0.5M aqueous NaOH by sonication. The recoveries of nitrite and nitrate ions based on GC-MS and LC-FL results were 98.40% and 98.10% and the precision of these methods, as indicated by the relative standard deviations (RSDs) were 1.00% for nitrite and 1.20% for nitrate, respectively. The limits of detection of the GC-MS in SIM mode and LC-FL methods based on S/N=3 were 0.02 and 0.29 pg/ml for nitrite and 0.03 and 0.30 pg/ml for nitrate, respectively.