. 2018 Dec 20;8(1):1. doi: 10.3390/foods8010001

Table 12.

Common chromatographic approaches for the determination of nitrate and nitrite ion.

Matrix	Mobile Phase Composition		Measurement Method, Chromatographic Column	Reference
Ion Exchange Chromatography
Leafy greens	10 g L⁻¹ of KH₂PO₄, pH 3.0		Waters IC-PAK HC anion exchanger (150 × 4.6 mm), UV λ 214 nm	[263]
Baby foods	Phosphate 5 mmol L⁻¹ (pH 6.5)		Waters IC-PAK HC anion exchanger (150 × 4.6 mm), UV λ 214 nm	[264]
Vegetables	Phosphate 5 mmol L⁻¹ (pH 6.5)		Waters IC-PAK HC anion exchanger 150 × 4.6 mm, 10 µm, UV λ 214 nm	[265]
Reverse Phase Chromatography
Matrix	Ion pair reagent	Mobile phase composition	Measurement method, chromatographic column	Reference
Cured meat and vegetables	Tetrabutyl ammonium (TBA)	MeOH:H₂O (75:25)	Phenomenex C₁₈ 110 Å Gemini 250 × 4.6 mm, 5 µm. PDA λ 214 nm	[266]
Vegetables	TBA, Greiss reagent	Gradient MeOH/ACN/H₂O	X Bridge C₁₈, 50 × 2.1 mm, 2.5 µm. UV-Vis λ 222 (nitrate) and 520 nm (nitrite)	[267]
Cured meats	3 mmol L⁻¹ TBA	ACN/2 mmol L⁻¹ HPO₄²⁻ pH 4	RP-thermophenyl hexyl, 150 × 4.6 mm, 3 μm, UV λ 205 nm	[270]
Vegetables	0.1 mol L⁻¹ octyl ammonium salt	OA buffer pH 7.0/MeOH (70:30)	Phenomenex Luna C₁₈ 250 × 4.6 mm, 5 μm, UV λ 213 nm	[271]
Dried vegetables and water	Triethylamine (TEA)	C₆H₁₃SO₃H, H₂PO₄⁻, TEA pH 3.0/MeOH (80:20)	C₁₃ 250 × 4.6 mm, 5 μm, UV λ 222 nm.	[272]
Ham	n-octylamine/TBA	0.01 mol L⁻¹ n-octylamine/5 mmol L⁻¹ TBA pH 6.5	Acclaim^TM Polar Advantage and C₁₈ Thermo Scientific™, HyPURITY™, 250 × 4.6 mm, 5 μm	[273]