中国农业期刊集成服务平台

当前位置: 首页 > 文章 > 荔枝皮色素体外清除亚硝酸盐作用研究食品科学 2010,31 (5) 104-107

Position: Home > Articles > in vitro Nitrite Scavenging Capacity of Litchi Pericarp Pigment FOOD SCIENCE 2010,31 (5) 104-107

荔枝皮色素体外清除亚硝酸盐作用研究

作者：

宋茹;韦荣编;胡金申;周桂晓

单位：

浙江海洋学院食品与药学学院;浙江海洋学院海洋科学学院

关键词：

荔枝皮;色素;亚硝酸盐;清除作用

摘要：

采用分光光度法,测定荔枝皮色素体外清除亚硝酸盐能力,并与茶叶提取液和VC对亚硝酸盐的体外清除作用进行比较。结果表明,荔枝皮色素同亚硝酸盐反应10min,对亚硝酸盐的清除基本完全,亚硝酸盐的清除率随荔枝皮色素添加量的增加先增大而后趋于稳定。加热处理、反应体系酸性pH值能有效增强荔枝皮色素对亚硝酸盐的清除效果。100℃加热10min条件下,1mg/mL和10mg/mL的VC对亚硝酸盐清除率均最高,荔枝皮色素在低质量浓度(1mg/mL)时对亚硝酸盐清除率为(42.76±0.98)%,高于同质量浓度的茶叶提取液对亚硝酸盐的清除率((37.92±0.79)%)(P<0.05),但在高质量浓度(10mg/mL)下对亚硝酸盐的清除率则低于同质量浓度的茶叶提取液(P<0.05)。体外模拟胃酸和体温条件下,荔枝皮色素保持较高的亚硝酸盐清除效果,1mg/mL和10mg/mL时的清除率分别为(23.55±0.45)%和(51.62±0.91)%。

译名：

in vitro Nitrite Scavenging Capacity of Litchi Pericarp Pigment

作者：

SONG Ru1,WEI Rong-bian2,HU Jin-shen1,ZHOU Gui-xiao1 (1. College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316004, China; 2. School of Marine Science, Zhejiang Ocean University, Zhoushan 316004, China)

关键词：

litchi pericarp;pigment;nitrite;scavenging rate

摘要：

The nitrite scavenging capacity of litchi pericarp pigment was evaluated in vitro by spectrophotometric method and compared with those of tea extract and vitamin C. Results indicated that the reaction between litchi pericarp pigment and nitrite for 10 min resulted in perfect scavenging of nitrite. The scavenging rate against nitrite first increased and then tended to keep stable with increasing dose of litchi pericarp pigment. Heating treatment and low pH of reaction system could improve the scavenging effect against nitrite. As a result of heating treatment at 100 ℃ for 10 min, the nitrite scavenging rates of vitamin C at the concentration levels of 1 and 10 mg/mL were both the highest. Moreover, the nitrite scavenging rate of litchi pericarp pigment at the low concentration level of 1 mg/mL was (42.76 ± 0.98)%, which was higher than that of tea extract ((37.92 ± 0.79)%) (P<0.05) at the identical concentration level; while the nitrite scavenging rate of tea extract was higher than that of litchi pericarp pigment at the high concentration level of 10 mg/mL (P<0.05). Furthermore, high nitrite scavenging rate of litchi pericarp pigment was also observed under simulated gastric and body temperature conditions in vitro, with the values of (23.55± 0.45)% and (51.62 ± 0.91)% at the concentration levels of 1 and 10 mg/mL, respectively.

相似文章

荔枝皮原花青素低聚体的定性分析 [周玮婧, 隋勇, 孙智达, 谢笔钧] 食品科学 2012,33 (17) 40-43
荔枝皮磁性微球对水中Pb~(2+)、Cd~(2+)、Zn~(2+)、Ni~(2+)的吸附机理研究 [宋学东, 高雁, 齐金秋] 山东农业大学学报(自然科学版) 2015 (2) 259-264
荔枝皮原花青素提取工艺优化 [周玮婧, 孙智达, 谢笔钧, 杨尔宁] 农业工程学报 2009 (1) 175-179
荔枝果皮和果核提取物对植物病原菌的抑菌作用 [侯美珍, 卢习刚, 韦红群, 石钊华] 广西植保 2006,19 (2) 2-4
响应面法优化荔枝皮原花青素的提取工艺 [李焕清, 邓红, 张蜀, 胡雪艳, 崔曰新, 池絮影] 广东农业科学 2015,42 (9) 93-98
荔枝皮原花青素提取、纯化及抗氧化活性研究 [周玮婧, 孙智达, 谢笔钧, 杨尔宁] 食品科学 2009,30 (8) 68-71
荔枝皮结构及有机元素在贮藏过程中的变化研究 [陆燕, 曹建平, 罗兰萍] 食品工业科技 2017 (1) 344-347

导出引用

计量

文章访问数: 8

HTML全文浏览量: 0

PDF下载量: 0

荔枝皮色素体外清除亚硝酸盐作用研究

相似文章

所属期刊

食品科学

推荐期刊

食品工业科技

食品科学