紫菜薹花色苷对内源性N-亚硝胺合成的抑制作用
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摘要
在N-亚硝胺合成过程中,通过添加不同含量的紫菜薹花色苷,研究其对强致癌物N-亚硝胺合成的抑制作用。结果表明,当添加的紫菜薹花色苷含量小于0.8 mg/m L时,随着添加的紫菜薹花色苷含量增加,抑制效果越来越显著;当添加量等于0.8 mg/m L时,抑制率为62.184%,抑制效果最显著;当添加量大于0.8 mg/m L时,抑制效果基本维持不变。紫菜薹花色苷对N-亚硝胺合成有显著的抑制作用。
In the process of N-nitrosamine synthesis, the inhibitory effect of different anthocyanins on the synthesis of strong carcinogen N-nitrosamine was studied. The results showed that when the content of anthocyanins was less than 0.8 mg/m L, the inhibitory effect became more and more obvious with the increase of the content of anthocyanins added, when the content of anthocyanins was 0.8 mg/m L, the inhibition rate was 62.184% and the inhibitory effect was the most significant, when the added amount was greater than 0.8 mg/m L, the inhibitory effect remained unchanged. Porphyra moss anthocyanins has a significant inhibitory effect on the synthesis of N-nitrosamine.
In the process of N-nitrosamine synthesis, the inhibitory effect of different anthocyanins on the synthesis of strong carcinogen N-nitrosamine was studied. The results showed that when the content of anthocyanins was less than 0.8 mg/m L, the inhibitory effect became more and more obvious with the increase of the content of anthocyanins added, when the content of anthocyanins was 0.8 mg/m L, the inhibition rate was 62.184% and the inhibitory effect was the most significant, when the added amount was greater than 0.8 mg/m L, the inhibitory effect remained unchanged. Porphyra moss anthocyanins has a significant inhibitory effect on the synthesis of N-nitrosamine.
引文
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[2]李伟,张赟.红菜苔红色素的稳定性研究[J].食品科学,2010,31(15):135-138
[3]黄绍华,温辉梁,翟瑞文.天然红菜苔色素的提取及稳定性研究[J].中国食品添加剂,2001,(3):22-25
[4]章艳.紫菜薹色素的提取工艺研究[J].农产品加工,2010,(5):50-52
[5]唐传核,彭志英.天然花色苷类色素的生理功能及应用前景[J].冷饮与速冻食品工业,2001,(1):26-28
[6]徐渊金,杜琪珍.花色苷分离鉴定方法及其生物活性[J].食品与发酵工业,2006,32(3):67-70
[7]李颖畅,郑凤娥,孟宪军.大孔树脂纯化蓝莓果中花色苷的研究[J].食品与生物技术学报,2009,28(4):496-500
[8]徐远州,陈硕.不同模拟胃液条件下紫甘薯花色苷对亚硝化反应的抑制作用[J].中国食物与营养,2012,18(4):72-75
[9]吴春,黄梅桂.槲皮素-7-硫酸酯钠体内外抑制亚硝胺合成的研究[J].中国食品学报,2009,9(3):38-41
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