摘要
通过测定13种蔬菜汁的VC、总酚含量以及与酸柚精油混合前后的N-亚硝基二甲胺(NDMA)生成抑制率的变化,探讨了13种蔬菜的VC、总酚含量与NDMA体外生成阻断作用的相关性和酸柚精油与蔬菜汁混合体系对NDMA体外生成阻断作用的影响。结果表明:13种蔬菜汁添加酸柚精油后,NDMA生成抑制率比无添加时提高了22.0%～77.1%;多酚类化合物与NDMA生成抑制率的相关性(r=0.648)显著大于VC对NDMA生成抑制率的相关性(r=0.257)。
The relativity of content of VC and total phenol compounds with the inhibitory effect against NDMA and the inhibitory effect of mixture of vegetable juices with grapefruit essential oil on exogenous formation of N-nitrosodimethylamine （NDMA） were investigated by determining the changes of NDMA formation inhibitory rate of 13 kinds of vegetable juices either added with grapefruit essential oil or not. The result showed that the inhibitory effect rate of 13 kinds of vegetable juices was increased by 22.0%-77.1% after added by grapefruit volatile oll respectively. The relativity between total phenol compounds and NDMA formation inhibitory rate （r=0.648） was higher than that of Vc （r=0.257） significantly.
出处
《中国食品学报》
EI
CAS
CSCD
2006年第1期273-277,共5页
Journal of Chinese Institute Of Food Science and Technology
关键词
酸柚精油
蔬菜汁
N-亚硝基二甲胺
生成抑制率
Grapefruit essential oil Vegetable juice N-nitrosodimethylamine Inhibitory effect rate
