果汁对亚硝酸盐清除作用的研究  

Scavenging Activity of Fruit Juice on Sodium Nitrite

作　　者：冯翠萍[1] 洪建华[2] 张弋凡[1] 

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801 [2]山西农业大学校医院,山西太谷030801

出　　处：《山西农业大学学报（自然科学版）》2009年第3期261-264,共4页Journal of Shanxi Agricultural University(Natural Science Edition)

摘　　要：为了研究苹果、芦柑、菠萝、梨、樱桃蕃茄五种水果果汁对亚硝酸盐的清除作用。榨取新鲜果汁,在模拟人体胃液的条件下,采用分光光度法测定不同浓度的单一果汁和混合纯果汁对亚硝酸钠的清除能力。试验表明,果汁清除亚硝酸盐能力与浓度呈正相关。单一果汁中苹果汁的清除能力达94.4%,菠萝汁47%,樱桃蕃茄汁30%,芦柑汁28%,梨汁的清除效果较差,最高为17%。混合果汁的清除能力比单一果汁高,其中苹果与樱桃蕃茄可达97%,芦柑与菠萝96.3%,芦柑与樱桃蕃茄94.7%,苹果与菠萝93.9%,樱桃蕃茄与菠萝90.4%,芦柑与梨混合清除率最低,为44.2%。五种果汁混合清除率达78.8%。果汁对亚硝酸盐有一定的清除能力,混合果汁的清除能力高于单一果汁。Sodium nitrite scavenging activity of fruit juice include apple juice, orange juice, pineapple juice, pear juice and tomato juice was investigated. Sodium nitrite scavenging activity of different concentration and mixed fruit juice were determined by spectrophotometry under pH value which was simulated human gastric juice. The results showed that the scavenging activity is positively correlated with the concentration of fruit juice. The scavenging rate of apple juice, pineapple juice, tomato juice, orange juice and pear juice is 94. 4%, 47%, 30%, 28% and 17%, respectively. The scavenging rate of mixed juice was higher than those of single fruit juice, the scavenging rate of mixed apple and tomato juice, orange and pineapple juice, orange and tomato juice, tomato and pineapple juice, orange and pear juice is 97%, 96.3%, 94.7%, 93. 9%, 90. 4%, and 44.2%, respectively. The scavenging rate of five fruit juice is 78.8%. Fruit juice has strong scavenging activity , the scavenging capability of mixed juice is higher than those of single fruit juice.

关 键 词：亚硝酸盐 苹果 芦柑 菠萝 梨 樱桃蕃茄 清除率 

分 类 号：TS202.3[轻工技术与工程—食品科学]