紫甘薯花色苷对亚硝化反应的抑制作用  

Inhibition of nitrosification by anthocyanins from purple sweet potato

作　　者：钟希琼[1] 邓定波 熊秋洁 刘富来[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：《中国食品添加剂》2015年第6期120-123,共4页China Food Additives

基　　金：佛山市科技创新专项资金(项目编号:2014AG10007);佛山市科技计划项目:2014GA000425

摘　　要：以同一品种的紫甘薯为原料,经过色素的提取、纯化等步骤,再测定不同浓度的紫甘薯花色苷对亚硝酸盐的清除率和对亚硝胺合成的阻断率。结果表明:紫甘薯花色苷的浓度与亚硝酸盐的清除率和亚硝胺合成的阻断率呈现良好的量效关系,即紫甘薯花色苷的浓度越高,对亚硝酸盐的清除能力和对亚硝化反应的抑制作用都越强。p H3.0缓冲液反应条件下的阻断率整体高于清除率,而模拟胃液A和B反应条件下的清除率整体高于阻断率。在3种反应条件下,紫甘薯花色苷对NO2-的最大清除率分别为:97.23%、95.05%、91.72%,对亚硝胺合成的阻断率分别为:99.28%、92.62%、88.50%,即p H3.0柠檬酸—磷酸氢二钠缓冲液反应条件下效果最好。The effect of nitrite scavenging and synthesis blocking of N-nitrosamines by anthocyanins from purple sweet potato were studied. The results showed that the concentration of anthocyanins with scavenging rate and blocking rate showed a good dose-effect relationship. The higher the concentration of anthocyanins, the stronger the scavenging ability on nitrite and inhibiting on nitrosylation reaction was. The blocking rate was higher than scavenging rate under pH3.0 buffer solution, but the scavenging rate was higher than blocking rate under the simulated gastric juice. Under three reaction conditions, the highest scavenging rate of nitrite were 97.23%, 95.05%, 91.72% respectively and the highest nitrosamine synthesis blocking rate was 99.28%, 92.62%, 88.50%, respectively. The best reaction condition was under pH3.0 buffer solution.

关 键 词：紫甘薯 花色苷 清除 亚硝酸盐 阻断 亚硝胺 

分 类 号：TS202.1[轻工技术与工程—食品科学]