摘要
在模拟人体胃液条件下,研究了乙醇清除亚硝酸根和抑制N-亚硝基二乙胺(NDEA)形成的能力。分别用盐酸萘乙二胺法和反相高效液相色谱法(RP-HPLC)测定亚硝酸根和NDEA的量。结果显示:当pH为2.0～4.5时,乙醇既能清除亚硝酸根又能抑制NDEA的形成;pH为5.0时,乙醇对亚硝酸根有清除作用,对NDEA的形成却有促进作用。在pH为3.0,37℃条件下,乙醇的清除及抑制效果与反应时间及乙醇的浓度呈正相关。在模拟胃液条件下,乙醇对亚硝酸根的致癌活性具有较好的抑制作用。
The purpose of this paper was to investigate the effect of ethanol for scavenging nitrite and inhibiting the formation of N-nitrosodiethylamine（NDEA） under the condition of simulated gastric juice in vitro. The concentration of nitrite and NDEA were determined by Griess saltzman and RP-HPLC methods, respectively. The results indicated that the ethanol inhibited the in vitro formation of N-nitrosodimethylamine from dimethylamine and nitrite in the pH range 2.0-4.5 and accelerated the formation of NDEA at pH 5.0. The ethanol scavenged the nitrite by reacting between nitrite and ethanol under acidic conditions. The scavenging rate was positively related with the reacting time and the ethanol concentration. These results suggest that the additive of alcohol could reduce NDEA formation and scavenged the nitrite in process of meat.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2008年第7期47-50,共4页
Food and Fermentation Industries
关键词
亚硝酸根
N-亚硝基二乙胺
清除率
抑制率
nitrite, N-nitrosodiethylamine, scavenging rate, inhibiting rate
