潮州菜常用三种调味植物提取液清除亚硝酸盐和阻断亚硝胺合成的研究  

Study on Eliminating Sodium Nitrite and Blocking Nitrosamine Synthesis by Anthocyanin from Three Kinds of Conventional Seasoning Plants in Chaozhou Cuisine

作　　者：林燕如[1] 陈宜菲[1] 

机构地区：[1]韩山师范学院化学系,广东潮州521041

出　　处：《中国调味品》2014年第12期28-30,36,共4页China Condiment

摘　　要：在模拟人体胃液(pH 3.0、温度37℃)条件下,用分光光度法测定了薄荷叶、罗勒、香菜三种提取物对亚硝酸盐的清除率和对亚硝胺合成的阻断率。结果表明:三种调味植物提取物均显示了良好的清除亚硝酸盐及阻断亚硝胺合成的能力,且与提取液用量基本呈正相关性,但三种调味植物提取物的清除和阻断效果存在一定差异性。The study is under the condition of simulated gastric fluid in vitro（pH 3.0,37 ℃）;the eliminating activities against sodium nitrite and blocking activities against the synthesis of nitrosamine from three extracts Herba Mentha Haplocalyx,Ocimum basilicum and Coriandrum sativum are determined by spectrophotometry.The results show that the extracts from three kinds of conventional seasoning plants have favorable activities both in eliminating against nitrite and in blocking against the synthesis of nitrosamine,the effect of which has positive correlation with the dosage of extracts.The eliminating and blocking capability vary in different seasoning plants.

关 键 词：薄荷叶 罗勒 香菜 亚硝酸盐 亚硝胺 清除 阻断 

分 类 号：TS201.2[轻工技术与工程—食品科学]