山楂清除亚硝酸盐及阻断亚硝胺合成的研究  

Study on Scavenging Nitrite and Disconnecting Nitrosamine Synthesis with Hawthorn Extracts

作　　者：赵二劳[1] 王晓妮[1] 张海容[1] 李满秀[1] 

机构地区：[1]忻州师范学院化学系

出　　处：《食品与发酵工业》2006年第10期29-31,共3页Food and Fermentation Industries

基　　金：山西省高校科技研究开发项目(No.20051260)

摘　　要：通过微波法提取山楂的活性成分,在模拟人体胃液条件下,采用分光光度法测定了不同浓度的山楂提取液对亚硝酸钠的清除能力和对亚硝胺合成的阻断能力,并与Vc进行了比较。结果表明:山楂提取液对亚硝酸钠的清除率及其对亚硝胺合成的阻断率,与其浓度基本上呈正相关,对亚硝酸钠的清除率最大可达67.53%,对亚硝胺合成的阻断率最大可达95.97%;通过与Vc的对照、分析,得出山楂提取液具有较强的清除亚硝酸钠和阻断亚硝胺合成的能力。The capability of scavenging sodium nitrite and disconnecting nitrosamine synthesis with hawthorn extracts by microwave method were determined by spectrophotometry under simulated human gastric juice, and was compared with vitamin C. The results demonstrated that the sodium nitrite scavenging rate and the nitrosamine synthesis disconnecting rate both showed the positive correlation with the concentration of hawthorn extracts. The capability of scavenging sodium nitrite was 67.53 %, the capability of disconnecting nitrosamine synthesis was 95,97 %. Compared with Vc, hawthorn extract has strong capability of scavenging sodium nitrite and disconnecting nitrosamine synthesis.

关 键 词：山楂 亚硝酸钠 亚硝胺 清除 阻断 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]