摘要
本文在体外模拟胃液条件(pH 3.4,37℃)下探讨了六种信阳毛尖茶对二甲胺和亚硝酸盐合成二甲基亚硝胺(DMN)的影响。结果发现,当反应体系中茶汤浓度达2.7%时.始对DMN合成表现抑制作用.并呈剂量—效应关系,但小于该浓度则呈促进作用。相关分析提示维生素C并非茶叶阻断亚硝化的主要成分。此外几种毛尖茶对NO_2均具有很强的结合力,这可能是毛尖茶阻断DMN合成的主要原因。因此推断.茶中阻断亚硝化的主要成分是V_C外的有丰富含量的物质。
The effect of 6 kinds of Xinyang Maojian tea (Chinese green tea) on the formation (pH3. 4, 37°C) of DMN) in vitro was studied.There existed a bipha-sic effect of Maojian tea on the DMN formation: tea liquors with lower conc-entrations (<2. 7%, w/v) could promote the DMN formation: tea liquors withhigher concentrations (>2.7%. w/v) could block the DMN formation. The hig-her the concentration of the tea, the weaker the DMN formation. Thestatistics study showed that vitamin C was not the main constituent of Maojiantea in blocking the DMN formation in vitro. It is suggested that all kinds ofMaojian tea studied have strong scavenging effect on NaNo_2, which might be themain reason for tea to block the DMN formation.
出处
《河南医科大学学报》
1990年第4期370-374,共5页
Journal of Henan Medical University
关键词
茶
亚硝胺
抗癌性
茶多酚
tea
DMN
polypherol
catechin
vitamin C
in vitro
