摘要
利用配备NPD检测器的气相色谱仪对NDMA(N-亚硝基二甲胺)进行测定,可得到较稳定精确的数据,浓度在10μg/mL^100μg/mL范围内有良好线性(R2=0.991 9),平均回收率79.68%,RSD=3.67%。该方法检出限为0.1μg/mL;并在体外条件下模拟N-亚硝基二甲胺(NDMA)的生成反应,对枸杞多糖、原花青素、八角(精油)这3种植物提取物抑制NDMA生成的作用进行研究并与抗坏血酸的抑制效果进行比较。结果表明:枸杞多糖、原花青素、八角精油3种物质对NDMA的生成都具有一定的抑制作用;枸杞多糖在加入量为0.05%时出现最高抑制率65.78%,抑制效果与抗坏血酸相当,但加入量为0.1%时则有下降的趋势;较低量的原花青素抑制效果不明显,加入0.1%原花青素时对NDMA的抑制率达到最大30.24%。八角精油的抑制效果随加入量的增大而增强,最高可达到98%。
This article using a gas chromatograph equipped NPD detector to be measured on the N-nitrosodimethylamine,a more stable and accurate data can be obtained, and the concentration in the range of 10 μg/ mL- 100 μg/mL good linearity （R2=0.991 9）, the averagerecovery rate of 79.68 %, RSD=3.67 %. The detection limit was 0.1 μg/mL. The reaction of the formation of dimethylnitrosamine was stimulated in vitro condition. Study on the inhibition effect of wolfberry polysaccharide, proanthocyanidins and aniseed oil on formation of N- nitrosodimethylamine （NDMA）, and compared with the inhibitory effect of ascorbic acid. Used of gas chromatography equipped with nitrogen and phosphorus detector determined the content of NDMA before and after the suppression reaction.The results showed that wotfberry polysaccharide,proanthocyanidins, aniseed oil have a certain inhibitory effect on the formation of NDMA;Wolfberry polysaccharide in the amount of 0.05 % when the maximum inhibition rate of 65.78 %, it activity was similar to the ascorbic acid.Inhibitory effect of low- er amount of procyanidins was not obvious, adding 0.1% proanthocyanidins,maximum inhibition rate of 30.24 % was got. When the quantity of extracts of spices increases, the inhibitory effect of aniseed intensified. When the amount increased to 10 % ,the inhibition rate to the formation of NDMA can reach 98 %.
出处
《食品研究与开发》
CAS
北大核心
2014年第2期12-16,共5页
Food Research and Development
基金
国家自然基金"肉制品加工中蛋白和脂肪氧化与N-亚硝胺形成的关系研究"(31071568)
天津农学院共享基金资助项目
关键词
枸杞多糖
原花青素
N-亚硝基二甲胺
抑制率
wolfberry polysaccharide
proanthocyanidins
dimethylnitrosamine
inhibition rate
