中国调味品
中國調味品
중국조미품
CHINESE CONDIMENT
2014年
12期
28-30,36
,共4页
薄荷叶%罗勒%香菜%亚硝酸盐%亚硝胺%清除%阻断
薄荷葉%囉勒%香菜%亞硝痠鹽%亞硝胺%清除%阻斷
박하협%라륵%향채%아초산염%아초알%청제%조단
Herba Menthae Haplocalycis%Ocimum basilicum%Coriandrum sativum%sodium nitrite%nitrosamine%eliminating%blocking
在模拟人体胃液(pH 3.0、温度37℃)条件下，用分光光度法测定了薄荷叶、罗勒、香菜三种提取物对亚硝酸盐的清除率和对亚硝胺合成的阻断率。结果表明：三种调味植物提取物均显示了良好的清除亚硝酸盐及阻断亚硝胺合成的能力，且与提取液用量基本呈正相关性，但三种调味植物提取物的清除和阻断效果存在一定差异性。
在模擬人體胃液(pH 3.0、溫度37℃)條件下，用分光光度法測定瞭薄荷葉、囉勒、香菜三種提取物對亞硝痠鹽的清除率和對亞硝胺閤成的阻斷率。結果錶明：三種調味植物提取物均顯示瞭良好的清除亞硝痠鹽及阻斷亞硝胺閤成的能力，且與提取液用量基本呈正相關性，但三種調味植物提取物的清除和阻斷效果存在一定差異性。
재모의인체위액(pH 3.0、온도37℃)조건하，용분광광도법측정료박하협、라륵、향채삼충제취물대아초산염적청제솔화대아초알합성적조단솔。결과표명：삼충조미식물제취물균현시료량호적청제아초산염급조단아초알합성적능력，차여제취액용량기본정정상관성，단삼충조미식물제취물적청제화조단효과존재일정차이성。
The study is under the condition of simulated gastric fluid in vitro (pH 3.0,37 ℃);the eliminating activities against sodium nitrite and blocking activities against the synthesis of nitrosamine from three extracts Herba Mentha Haplocalyx, Ocimum basilicum and Coriandrum sativum are determined by spectrophotometry.The results show that the extracts from three kinds of conventional seasoning plants have favorable activities both in eliminating against nitrite and in blocking against the synthesis of nitrosamine,the effect of which has positive correlation with the dosage of extracts.The eliminating and blocking capability vary in different seasoning plants.
