大葱成分去除刀鱼中亚硝酸盐的研究  

Removal of nitrite in the saury by compositions of scallion

作　　者：汪莹[1] 马占玲[1] 张静[1] 励建荣[1] 

机构地区：[1]渤海大学化学化工与食品安全学院,辽宁省食品安全重点实验室,锦州121013

出　　处：《食品安全质量检测学报》2016年第3期1283-1288,共6页Journal of Food Safety and Quality

基　　金：“十二五”国家科技支撑计划课题(2012BAD291306);辽宁省食品安全重点实验室开放课题(LNSAKF2011024)~~

摘　　要：目的提取辛香材料大葱中的有效成分,研究有效成分对亚硝酸盐的去除效果。方法采用盐酸萘乙二胺分光光度法测定大葱不同成分提取液在同等条件下对刀鱼中亚硝酸盐的清除率。结果大葱中各成分的提取率分别为多糖(0.48%)、维生素C(0.75%)、黄酮(0.38%)、多酚(3.019%)、有机硫化物(1.15%)。大葱中有效成分去除刀鱼中亚硝酸盐的清除率依次为有机硫化物(80.04%)>黄酮(72.90%)>维生素C(32.13%)>多酚(24.90%)>多糖(6.62%)。各成分对亚硝酸盐的清除率IC_(50)值分别为有机硫化物(58.69μg)<维生素C(68.59μg)<黄酮(155.62μg)<多酚(200.80μg)<多糖(755μg)。结论有机硫化物、维生素C可作为亚硝酸盐的清除成分,为进一步开发亚硝酸盐去除剂提供理论依据。Objective To extract the effective components of the spice materials scallion,and research the nitrite removal effect of active ingredients.Methods The elimination rates of the different components from the scallion extracts under the same conditions of saury clearance rate of nitrite were determined by N-（1-naphthal-） ethylenediamine dihydrochloric spectrophotometry.Results Extraction rates of effective components from scallion were polysaccharide（0.48%）,vitamin C（0.75%）,flavone（0.38%）,polyphenols（3.019%）,and organic sulfide（1.15%）,respectively.The nitrite removal rates of effective components in scallion were organic sulfide（80.04%）flavone（72.90%）vitamin C（32.13%）polyphenol（24.90%）polysaccharide（6.62%）.The nitrite clearance IC_（50） value were organic sulfide（58.69 μg） vitamin C（68.59μg）flavonoids（155.62μg）polyphenols（200.80μg）polysaccharide（755μg）,respectively.Conclusion Organic sulfide and vitamin C could be used as the components to remove nitrite,which provided a theoretical basis for the further development of nitrite removal agents.

关 键 词：大葱 亚硝酸盐 刀鱼 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]