香辛料体外阻断NDMA及清除自由基的研究  

Effect of Spices Extracts on Blocking NDMA Production and Scavenging Ability on Free Radical in Vitro

作　　者：陈瑶绵 罗诗茵 潘子强[1] 李琳[1] CHEN Yaomian;LUO Shiyin;PAN Ziqiang;LI Lin(Zhongshan Institute,University of Electronic Science and Technology of China,Zhongshan,Guangdong 528402,China;Foshan University of Science and Technology,Foshan,Guangdong 528200,China)

机构地区：[1]电子科技大学中山学院,广东中山528402 [2]佛山科学技术学院,广东佛山528200

出　　处：《农产品加工》2023年第24期1-5,共5页Farm Products Processing

基　　金：广东省大学生攀登计划项目(PDJH2021b0621);中山市科技计划项目(2018C1009,210729204049427)。

摘　　要：研究7种香辛料(石榴皮、八角、生姜、大蒜、乌梅、丁香及鼠尾草)对N-二甲基亚硝胺(NDMA)体外合成的影响及清除自由基的能力。采用2种溶剂(乙醇、水)制备7种香辛料的提取液,在体外模拟胃液环境下研究其对NDMA生成的阻断效果;同时,考查香辛料提取液对亚硝酸盐及自由基清除率(DPPH自由基清除法、Deoxyribose筛选法和邻苯三酚自氧法)的影响;在此基础上,找出对阻断N-亚硝胺具有协同增效的复配香辛料组合。7种香辛料中,石榴皮、八角、丁香及鼠尾草的水提液和乌梅、生姜和大蒜的醇提液对NDMA生成具有较强的阻断率,其中石榴皮及八角对于亚硝胺的抑制率最强,相当于0.01 mg/mL维C的作用效果;丁香及鼠尾草在抑制亚硝酸盐方面表现良好;不同的香辛料对不同自由基的清除率不同;复配后的香辛料混合液中,石榴皮和鼠尾草(1∶1)不仅对NDMA生成的阻断率可达70.12%,在清除亚硝酸盐方面,也具有最佳清除率75.28%。7种香辛料均有抑制N-亚硝胺生成的效果,对亚硝酸根离子和自由基也具有清除作用,但其抑制亚硝胺生成的机理仍需要进一步的研究。To study the effects of several spices(garnet peel,star anise,ginger,garlic,black plum,clove and sage)on the in vitro synthesis of N-dimethylamine nitrosyl group(NDMA)and the ability to remove free radicals.The extracts of seven kinds of spices were prepared with two solventsethanol and waterto study their blocking effect on the generation of NDMA in vitro simulated gastric juice environment.At the same time,the inhibition rate and free radical scavenging rate of spice extract on nitrite(DPPH radical scavenging method,Deoxyribos)were investigated.Effects of e-screening method and self-oxygenation of phthalicol.On this basis,a combination of compound spices with synergistic effect on blocking N-nitrosamine was found.Among the 7 spices,the water extract of pomegranate skin,star anise,clove and sage,and the alcohol extract of black plum,ginger and garlic had a strong blocking rate for NDMA production.Among them,pomegranate skin and octagonal had the strongest inhibition rate on nitrosamine,which was equivalent to the effect of 0.01 mg/mL VC;cloves and sage perform well in inhibiting nitrite;different spices had different scavenging rates for different free radicals;in the compound spice mixture,the blocking rate of NDMA produced by pomegranate skin and sage(1∶1)could reach 70.12%,while in terms of removing nitrite,pomegranate skin and sage(1∶1)had a maximum clearance rate of 75.28%.All seven kinds of spices had the effect of inhibiting the formation of N-nitrosamine and had a scavenging effect on nitrite ions and free radicals,but the mechanism of inhibiting the formation of nitrosamines still needed to be further studied and explored.

关 键 词：香辛料 N-二甲基亚硝胺 阻断率 复配 清除自由基 

分 类 号：TS202.1[轻工技术与工程—食品科学]