几种姜根茎提取液对亚硝胺合成的阻断作用比较  

Effect of Blocking the Synthesis of Nitrosamines by Zingiberaceae Rhizome

作　　者：钟希琼[1] 李婉妮 杨玉涛 刘富来[1] ZHONG Xi-qiong;LI Wan-ni;YANG Yu-taoz;LIU Fu-lai(Department of Food,Foshan University,Foshan 528231,China;Shunda Food Flavor Ingredients Co.,Ltd.,Chaozhou 515633,China)

机构地区：[1]佛山科学技术学院食品系,广东佛山528231 [2]广东顺大食品调料有限公司,广东潮州515633

出　　处：《中国调味品》2018年第8期28-30,共3页China Condiment

摘　　要：采用一定方法提取小黄姜、沙姜、高良姜的原液后,稀释成12.5%,25%,50%,75%,100%的浓度梯度,进行对亚硝酸盐清除作用和对亚硝胺合成阻断作用试验。结果表明:随着3种姜提取液浓度的上升,对亚硝酸盐的清除率和对亚硝胺合成的阻断率增大,清除率和阻断率都是:小黄姜>高良姜>沙姜,100%原液的清除率和阻断率分别为:74.8%,44.2%,37.1%和45.5%,30.2%,26.0%。相同材料对亚硝酸盐的清除率比对亚硝胺合成的阻断率高。After extracting the three kinds of ginger stock solution of small yellow ginger,galangal and Rhizoma kaempferiae by a certain method and diluting them into concentration gradients of 12.5%,25%,50%,75% and 100%,the nitrite scavenging effect and the blocking effect of nitrosamine synthesis are tested.The results show that the scavenging rate of nitrite and blocking rate of nitrosamine synthesis are increased with the rising of concentration of three kinds of ginger extract,the scavenging rate and blocking rate of extract are as follows：small yellow gingergalangalRhizoma kaempferiae.The clearance rate and blocking rate of 100% stock solution are 74.8%,44.2%,37.1% and 45.5%,30.2%,26.0% respectively.The nitrite clearance rate of the same material is higher than that of nitrosamine synthesis.

关 键 词：姜提取液 亚硝酸盐 清除率 亚硝胺 阻断率 

分 类 号：TS201.3[轻工技术与工程—食品科学]