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Updated: Jan 27, 2026

Preparation of Rat Skeletal Muscle Homogenates for Nitrate and Nitrite Measurements
Published on: July 29, 2021
Detection of nitrate and nitrite in different seafood
Luca Chiesa1, Francesco Arioli1, Radmila Pavlovic1
1Department of Health, Animal Science and Food Safety, University of Milan, Via Celoria 10, 20133 Milan, Italy.
Abstract:
High-performance ion-exchange chromatography with suppressed conductivity (HPIEC-SCD) was validated for the determination of nitrite (NO2-) and nitrate (NO3-) in the edible part of diverse seafood species. Samples analyzed by HPIEC-SCD that were devoid of nitrite and nitrate were subjected to HRMS using a Q-exactive Orbitrap platform. As NO2- is not detectable in Q-Exactive Orbitrap, it was necessary to perform the oxidation of NO2- to NO3-. Accordingly, suitability of NO2- oxidation by H2O2 as a part of sample preparation for HPIEC-HRMS was elaborated. The difference in the concentration of NO3- before and after H2O2 treatment was used for the evaluation of eventual NO2- presence. The edible part of 53 fish, shrimp and bivalve species presented significant differences in NO3- levels especially between farmed (median = 44 μg/g) and wild species (median = 16 μg/g). The highest concentration of NO3- was found in smoked salmon samples (median = 60 μg/g) while NO2- was not revealed in any of the samples studied.
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