摘要
对茶多酚（Ｔｅａｐｏｌｙｐｈｅｎｏｌｓ，ＴＰ）降低莴笋（ＬａｃｔｕｃａｓａｔｉｖａＬ．）酱菜中亚硝酸盐含量的途径进行了探讨。结果表明，ＴＰ通过与ＮＯ－３作用、抑制与ＮＯ－２形成有关的细菌的活动以及与ＮＯ－２直接作用而降低酱菜中的ＮＯ－２含量，其中以ＴＰ与ＮＯ－２的直接作用为其主要降低途径。ＴＰ的最佳抑制浓度为０．０２％～０．０４％，该浓度对ＮＯ－２的阻断率达５０％～６４％。
The way of reducing nitrite content in pickled lettuce with polyphenols was studied.Results showed that tea polyphenols can react with NO - 3,restrain the activity of bacterial which produces NO - 2,as well as react with NO - 2 directly which is the main cause of reducing nitrite content in pickled lettuce.Tea polyphenols of 0 02%—0 04% concentration gave the best result,and the reducing rate of NO - 2 reached 50%_64% with this concentration.
出处
《茶叶科学》
CAS
CSCD
1998年第2期145-149,共5页
Journal of Tea Science
关键词
酱菜
莴笋
茶多酚
亚硝酸盐
Head lettuce Tea polyphenols Nitrite
