摘要：The aim of this study was to determine the nitrite and nitrate content of spinach samples (n=24). Spinach samples were washed, either stored in refrigerator (aerobic and anaerobic condition), cooked (without water, with water or pre-boiling) or stored in freezer (18 °C, 6 months). The nitrite and nitrate content of spinach was measured by spectrophotometer. Results showed that a low amount of nitrate reduced after washing since nitrate is water soluble (P>0.05). Cooked without water increased the nitrate levels (P>0.05) whereas cooking in water reduced (P<0.05). Storing in refrigerator did not alter the nitrate levels significantly in both aerobic and anaerobic conditions (P>0.05). Both cooked without water (P>0.05) and cooking in water (P<0.05) reduced the nitrite levels. Nitrite levels decreased when spinach was stored in aerobic condition (P<0.05) and increased in anaerobic condition (P>0.05). There was no change in the amounts of nitrate and nitrite in vegetables during freeze storing.
