香辛调味料清除亚硝酸盐研究进展  

Research Progress on Scavenging Nitrite by Spices

作　　者：赵强[1] 刘乐 杨洁[1] 范建凤[1] 赵三虎[1] 赵二劳[1] ZHAO Qiang;LIU Le;YANG Jie;FAN Jianfeng;ZHAO Sanhu;ZHAO Erlao(Department of Chemistry,Xinzhou Teachers University,Xinzhou 034000)

机构地区：[1]忻州师范学院化学系,忻州034000

出　　处：《食品工业》2021年第4期401-404,共4页The Food Industry

基　　金：国家级大学生创新创业训练计划项目(201810124001);山西省1331工程重点学科建设计划支持项目(2020);山西省高等学校科技创新项目(2019L0833);山西省高等学校大学生创新创业训练计划项目(2018507)。

摘　　要：香辛调味料多为药食两用植物资源,具有多种功能活性,在食品、医药、卫生、调味品等领域得到较多研究应用。现代科学研究表明,香辛调味料可有效清除亚硝酸盐,具有防癌功能。总结概述中国香辛调味料清除亚硝酸盐研究进展,为香辛调味料清除亚硝酸盐进一步研究提供参考。Most of the spices are medicinal and edible plant materials,which possess lots of functional bioactivities.The wide application fields of spices range from food,medicine,health care and condiments,etc.Modern studies have indicated that the spices have effective scavenging nitrite ability and antitumor function.The domestic research progress on scavenging nitrite ability of spices is summarized,which provided references for further research on scavenging nitrite ability of spices.

关 键 词：香辛调味料 亚硝酸盐 清除 

分 类 号：TS264[轻工技术与工程—发酵工程]