八角和丁香提取方法对NDMA阻断效果的影响  

Study of Blocking Effect of Aniseed and Clove Extracting Methods on NDMA

作　　者：王浩田[1] 尹立辉[2] 马俪珍[1] 张健斌[1] 

机构地区：[1]天津农学院食品科学系,天津300384 [2]天津农学院基础科学系,天津300384

出　　处：《食品研究与开发》2011年第4期172-178,共7页Food Research and Development

基　　金：国家自然基金项目"肉制品加工中蛋白和脂肪氧化与亚硝胺形成的关系研究"(31071568);天津市科技计划项目"利用天然香辛料生产低亚硝胺含量肉制品的技术应用"(10ZHXHNC07100)

摘　　要：采用体外模拟亚硝化反应的条件,优选对二甲基亚硝胺(NDMA)阻断效果较强的香辛料提取液的提取方法。实验选用干燥的八角果实和丁香花蕾为原料,利用水浸提法、索氏提取法、超声-微波辅助溶剂萃取法得到了这2种香辛料的水溶物和精油成分。结果表明:采用水浸提法得到的八角水溶物对NDMA的抑制效果较弱,而丁香水溶物则对NDMA的产生没有抑制作用;采用索氏提取法得到的八角和丁香精油成分对NDMA均有较高的抑制作用。在3种方法中,超声-微波法提取的物质抑制作用最强,利用正交方法得到两种精油对NDMA的阻断效果最佳提取条件为:八角在料液比为1:25(g/mL)、60℃下浸取20 min可使抑制率达到80.32%,丁香利用1:25(g/mL)的料液比,在60℃下浸取30min可使抑制率达到79.45%。In order to optimize extraction methods of spices extracting solution which has effective blocking effect on NDMA,Nitrosation reaction in vitro was carried out.With dry aniseed and clove bud as raw materials,water extraction method,soxhlet extraction method,ultrasonic-microwave assited slovent extraction method were used to obtain water soluble substances and essential oil components.The result showed that the inhibition effect of aniseed water soluble substances extracted by water on NDMA was weaker,while water soluble substances of clove had no inhibition effect on NDMA;the essential oil components of aniseed and clove extracted by soxhlet extraction method had effective inhibition effect on NDMA.The inhibition effect of extracting solution by ultrasonic-microwave extraction method was the strongest.The optimal extraction conditions of two essential oil by orthogonal Method were： the inhibition rete of aniseed was up to 80.32 % when extracting for 20 min at the solid-liquid ratio 1∶25（g/mL） and at 60 ℃,while inhibition rete of clove was up to 79.45 % when extracting for 30 min at the same solid-liquid ratio and temperature.

关 键 词：NDMA 八角 丁香 超声-微波 阻断效果 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]