Inhibitory Effect of Yuzu Essential Oil on the Formation of N-Nitrosodimethylamine in Vegetables
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- 作者：Masayoshi Sawamura ; Yingxia Wu ; Chikako Fujiwara ; and Masato Urushibata
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2005
- 出版时间：May 18, 2005
- 年：2005
- 卷：53
- 期：10
- 页码：4281 - 4287
- 全文大小：96K
- 年卷期：v.53,no.10(May 18, 2005)
- ISSN：1520-5118
文摘
The inhibitory effect of yuzu (Citrus junos Tanaka) essential oil on the formation of N-nitrosodimethylamine (NDMA) in the presence of vegetables (31 species) or saliva was investigated by HPLC.Most vegetable extracts enhanced the formation of NDMA. However, the formation ratio of NDMA invegetable extracts was decreased by yuzu oil in the range of 59 to 22%. In the presence of yuzu oiland saliva, its ratio ranged between 62 and 24%. These results indicated that yuzu oil inhibited theformation of NDMA even in vegetables and saliva. The contents of ascorbic acid, nitrate, and nitritein the 31 vegetable species were 0.3-65 mg/100 g, 3-581 mg/100 g, and 10-750 
g/100 g,respectively. Ascorbic acid and nitrite had little effect on the inhibition or formation of NDMA at theirintact levels. Nitrate accelerated the formation of NDMA, and the addition of saliva further enhancedit. The mechanism of inhibition of NDMA formation by 
-terpinene was studied. It was assumed fromthe results of LC-MS that a new compound formed by the reaction of -terpinene with nitrite wouldbe a derivative of -terpinene with dinitroso groups. The molecular weight of this compound was194. It is suggested that terpene hydrocarbons in citrus essential oils would contribute to the decreaseof NDMA formation.Keywords: N-Nitrosodimethylamine; HPLC; inhibitory effect; yuzu essential oil; vegetable; ascorbicacid; nitrate; nitrite; -terpinene; LC-MS
g/100 g,respectively. Ascorbic acid and nitrite had little effect on the inhibition or formation of NDMA at theirintact levels. Nitrate accelerated the formation of NDMA, and the addition of saliva further enhancedit. The mechanism of inhibition of NDMA formation by -terpinene was studied. It was assumed fromthe results of LC-MS that a new compound formed by the reaction of -terpinene with nitrite wouldbe a derivative of -terpinene with dinitroso groups. The molecular weight of this compound was194. It is suggested that terpene hydrocarbons in citrus essential oils would contribute to the decreaseof NDMA formation.Keywords: N-Nitrosodimethylamine; HPLC; inhibitory effect; yuzu essential oil; vegetable; ascorbicacid; nitrate; nitrite; -terpinene; LC-MS