• EI
  • Scopus
  • 中国科技期刊卓越行动计划项目资助期刊
  • 北大核心期刊
  • DOAJ
  • EBSCO
  • 中国核心学术期刊RCCSE A+
  • 中国精品科技期刊
  • JST China
  • FSTA
  • 中国农林核心期刊
  • 中国科技核心期刊CSTPCD
  • CA
  • WJCI
  • 食品科学与工程领域高质量科技期刊分级目录第一方阵T1
中国精品科技期刊2020

几种物质对亚硝酸盐清除作用的比较

艾对元, 张卫兵, 冯丽丹, 齐燕姣, 贠建民, 毕阳, 郑惇元

艾对元, 张卫兵, 冯丽丹, 齐燕姣, 贠建民, 毕阳, 郑惇元. 几种物质对亚硝酸盐清除作用的比较[J]. 食品工业科技, 2013, (23): 118-121. DOI: 10.13386/j.issn1002-0306.2013.23.027
引用本文: 艾对元, 张卫兵, 冯丽丹, 齐燕姣, 贠建民, 毕阳, 郑惇元. 几种物质对亚硝酸盐清除作用的比较[J]. 食品工业科技, 2013, (23): 118-121. DOI: 10.13386/j.issn1002-0306.2013.23.027
AI Dui-yuan, ZHANG Wei-bing, FENG Li-dan, QI Yan-jiao, YUN Jian-ming, BI Yang, ZHENG Dun-yuan. Comparisons of nitrite scavenging from several substances[J]. Science and Technology of Food Industry, 2013, (23): 118-121. DOI: 10.13386/j.issn1002-0306.2013.23.027
Citation: AI Dui-yuan, ZHANG Wei-bing, FENG Li-dan, QI Yan-jiao, YUN Jian-ming, BI Yang, ZHENG Dun-yuan. Comparisons of nitrite scavenging from several substances[J]. Science and Technology of Food Industry, 2013, (23): 118-121. DOI: 10.13386/j.issn1002-0306.2013.23.027

几种物质对亚硝酸盐清除作用的比较

基金项目: 

兰州市科技创新人才团队培育计划项目(2011-1-144); 甘肃省自然科学研究基金(1308RJZA243);

详细信息
    作者简介:

    艾对元 (1970-) , 男, 博士, 讲师, 研究方向:食品科学及发酵工程。;

  • 中图分类号: TS201.2;R285

Comparisons of nitrite scavenging from several substances

  • 摘要: 采用对氨基苯磺酸-盐酸萘乙二胺分光光度法测定了抗坏血酸(V C)、儿茶酚、葡萄糖、牛血清白蛋白4种物质对亚硝酸盐的清除率。在单因素实验基础上,确定了上述几种化合物清除亚硝酸盐的影响因素(清除剂浓度,作用时间,反应温度及反应液pH)。然后采用均匀实验设计,考察在不同处理方式下它们对亚硝酸盐的清除率。结果表明,V C浓度0.7%、反应时间为15min、pH4、温度为4℃时,对亚硝酸盐清除效果最好;儿茶酚浓度为1%、反应时间为40min、pH2、反应温度为20℃时,其对亚硝酸盐清除效果最好;而葡萄糖、牛血清白蛋白对亚硝酸盐的清除率不到10%,没有显著的清除效果。 
    Abstract: The scavenging capability of several substances such as ascorbic acid, catechol, glucose and Bovine serum albumin (BSA) on nitrite was studied by aniline- sulfonic and hydrochloride acid- napHthylamine ethylenediamine measuring through spectropHotometry.Based on the single factor experiment that explored the common effect on the scanvenging rate of nitrite, a uniform design test were designed to identify the best conditions for these substances to nitrite scanvenging.The results showed that the nitrite scanvenging effect reached upmost while ascorbic concentration 0.7%, reaction time 15min, pH4 and temperature 4℃, respectively;Meantime, for catechol, its best scanvenging rate occured while same circumstance was 1%, 40min, pH2, 20℃ respectively.Besides, our experiment data testified that glucose and BSA perfomed less than 10% nitrite scanvenging.They had not a significant scanvenging effect on nitrition.
  • [1] 南庆贤.肉类工业手册[M].北京:中国轻工业出版社, 2003:205-210.
    [2]

    Fennema O R.Food Chemistry (2nd edition) [M].Revised and Expanded, 1985:645-646.

    [3] 曹会兰.亚硝酸盐对人体的危害和预防[J].微量元素与健康研究, 2003, (2) :78-80.
    [4]

    Jakszyn P, Gonzalez C A.Nitrosamine and related food intake and gastric and oesopHageal cancer risk:A systematic review of the epidemiological evidence[J].World journal of gastroenterology, 2006, 12 (27) :4296-4303.

    [5] 卢志强, 娄红祥.植物活性成分与癌症的化学预防[J].中草药, 2002, 33 (6) :563-566.
    [6]

    Jung-Hye S, Jun-Yeal L, Jong-Chan J, et al.Chemical Properties and Nitrite Scavenging Ability of Citron (Citrus junos[J]Journal of the Korean Society of Food Science and Nutrition, 2005, 34 (4) :496-502.

    [7] 艾对元, 冯丽丹, 齐燕姣, 等.柠檬对亚硝酸盐清除作用的研究[J].中国食品工业, 2013, (2) :52-55.
    [8] 冯丽丹, 李捷, 艾对元.几种常见果蔬对亚硝酸盐清除能力的研究[J].甘肃农业大学学报, 2011, 46 (2) :139-142.
    [9]

    Choi S Y, Chung M J, Lee S J, et al.N-nitrosamine inhibition by strawberry, garlic, kale, and the effects of nitrite-scavenging and N-nitrosamine formation by functional compounds in strawberry and garlic[J].Food Control, 2007, 18 (5) :485-491.

    [10] 薛丽, 蓝红英.V C对降低香肠亚硝酸钠残留量的研究[J].食品科技, 2006, (6) :65-66.
    [11]

    Seung-Cheol L, So-Young K, Seok-Moon J, et al.Effect of Far-Infrared Irradiation on Catechins and Nitrite Scavenging Activity of Green Tea[J].Journal of Agricultural and Food Chemistry 2005, 54 (2) :399-403.

    [12]

    Bushra H M, Munaf H Z, Ihab I A, et al.Free radical scavenging activity of silibinin in nitrite-induced hemoglobin oxidation and membrane fragility models[J].Saudi pHarmaceutical Journal, 2011, 19 (3) :177-183.

    [13]

    Pietraforte D, Salzano A M, Scorza G, et al.Scavenging of reactive nitrogen species by oxygenated hemoglobin:globin radicals and nitrotyrosines distinguish nitrite from nitric oxide reaction[J].Free Radical Biology and Medicine, 2004, 37 (8) :1244-1255.

    [14] 张捷莉, 丁博, 刘志强, 等.几种肉制品中亚硝酸盐含量的测定[J].食品科技, 2006 (9) :242-224.
    [15] 樊明涛.食品分析与检验[M].西安:世界图书出版西安公司, 1998.204-207.
    [16]

    Takahama U, Hirota S, Kawagishi S.Effects of pH on nitriteinduced formation of reactive nitrogen oxide species and their scavenging by pHenolic antioxidants in human oral cavity[J].Free Radical Research, 2009, 43 (3) :250-261.

    [17]

    Ivanov V M.The 125th Anniversary of the Griess Reagent[J].Journal of Analytical Chemistry, 2004, 59 (10) :1002-1005.

    [18]

    Kazuyasu S, Kazuki K, Hitoshi A, et al.Luteolin:A Strong Antimutagen against Dietary Carcinogen, Trp-p-2 in Peppermint, Sage, and Thyme[J].J Agric Food Chem, 1995, 43 (2) :410-414

    [19]

    Jun L, Songyi L, Zuozhao W.et al.Supercritical fluid extraction of flavonoids from Maydis stigma and its nitritescavenging ability[J].Food and Bioproducts Processing, 2011, 89 (4) :333-339.

    [20]

    Feelisch M, Fernandez B, Bryan N, et al.Tissue processing of nitrite in hypoxia:an intricate interplay of nitric oxide-generating and-scavenging systems[J].Journal of Biological Chemistry, 2008, 283 (49) :33927-33934.

    [21]

    Jae S C, Si H P, Jin-Ho C.Nitrite scavenging effect by flavonoids and its structure-effect relationship[J]Archives of pharmacal Research, 1989, 12 (1) :26-33.

    [22]

    Jin-Hyun K, Ki-Moon P.Nitrite scavenging and superoxide dismutase-like activities of herbs, spices and curries[J].Korean journal of food science and technology, 2000, 32 (3) :706-712.

计量
  • 文章访问数: 
  • HTML全文浏览量: 
  • PDF下载量: 
  • 被引次数: 0
出版历程
  • 收稿日期:  2013-04-21

目录

    /

    返回文章
    返回