几种茶叶冲泡液对亚硝化反应抑制作用比较  

Effect of tea infusions on inhibition of nitrosifi cation

作　　者：钟希琼[1] 梁少珊[1] 蔡绮纯[1] 张英慧[1] 

机构地区：[1]佛山科学技术学院食品与园艺学院,佛山528231

出　　处：《食品科技》2014年第3期45-48,共4页Food Science and Technology

基　　金：国家自然科学基金项目(31071537)

摘　　要：在体外模拟人胃液条件下比较各种茶叶冲泡液对亚硝酸盐的清除作用和对亚硝胺合成的阻断作用。结果表明:随着茶多酚浓度的增加,对亚硝酸盐的清除率上升,两者呈显著正相关。在绿茶、红茶、乌龙茶、普洱茶4类17种的茶叶冲泡液中,绿茶对亚硝酸盐的清除率最高,6种绿茶的平均清除率为75.90%,4种普洱茶的平均清除率为70.45%,3种乌龙茶的平均清除率为64.29%,4种红茶的平均清除率为37.25%。绿茶对亚硝胺合成的阻断作用也较强,平均阻断率为54.20%;红茶、乌龙茶、普洱茶对阻断亚硝胺合成也有一定效果,平均阻断率分别为:44.16%、51.23%、53.00%。茶叶冲泡液对亚硝酸盐的清除率和对亚硝胺合成的阻断率大小顺序为:绿茶>普洱茶>乌龙茶>红茶。但各类茶叶中不同种的茶叶冲泡液对亚硝酸盐的清除作用和对亚硝胺合成的阻断作用存在差异,说明清除作用和阻断作用受多因素影响。Various tea infusions were used as the test samples, the scavenging rate of nitrite and interdiction rate of nitrosylation were measured under simulate gastric juice in vitro. The results showed that the scavenging rate of nitrite was significant positive correlation with the concentration of tea polyphenols. Green tea, black tea, oolong tea, pu＇er tea had some effect on scavenging nitrite, the average scavenging rates were 75.90%, 37.25%, 64.29% and 70.45%. Under the condition of pH3.0 and 37 ℃, green tea had higher interdiction rate of nitrosamine, at 54.20%; Black tea, oolong tea, pu＇er tea also had certain effect on inhibition of nitrosification, the average interdiction rate were 44.16%, 51.23% and 53.00%, respectively. The order of scavenging rates and interdiction rate were： green tea〉pu＇er tea〉oolong tea〉black tea. But the scavenging rate of nitrite and interdiction rate existed differences of all kinds of tea infusions.

关 键 词：茶叶冲泡液 亚硝酸盐 清除率 亚硝胺 阻断率 

分 类 号：Q946.8[生物学—植物学]