大蒜不同加工品对亚硝酸盐的清除作用

Study on the nitrite-eliminating effect of different processed garlic

目的:观察生蒜、熟蒜、糖醋蒜对亚硝酸盐(NO2-)的清除作用。方法:制取待测生蒜、熟蒜、糖醋蒜的匀浆过滤液,分别稀释成10、20、60、100mg/mL,在模拟胃液及体液pH条件下反应,并分别计算清除率。结果:生蒜、熟蒜、糖醋蒜在模拟胃液及体液pH和温度条件下对亚硝酸盐的清除率均达50%以上。在pH=3条件下,清除作用为:熟蒜>生蒜>糖醋蒜,且随浓度增加对亚硝酸盐的清除效果均提高;在pH=7条件下,清除能力为:糖醋蒜>生蒜>熟蒜,清除率与三者浓度的关系均不明显。结论:生蒜、熟蒜、糖醋蒜均具有较好的清除亚硝酸盐作用,食用生蒜、熟蒜和糖醋蒜均有利于提高人体的抗肿瘤能力。

Objective ：to study the eliminating effect of fresh garlic, cooked garlic, sweet- and- sour garlic on nitrite. Methods.. using the filtrate of fresh garlic, cooked garlic, sweet-and-sour garlic as materials, the extracts were diluted to 10,20,60, 100mg/mL separately.Calculated the nitrite-eliminating ratio separately after its reacted under the pH condition of simulated human gastric juice and body fluid.Results：under the pH and temperature condition of simulated human gastric juice and body fluid, the eliminating ratio of fresh garlic, cooked garlic, sweet-and-sour garlic on nitrite reached more than 50% .Under condition at pH =3,nitrite-eliminating capacity：cooked garlic 〉 fresh garlic 〉 sweet-and-sour garlic. The effects of nitrite-eliminating were increased with the concentration growing;when pH = 7, nitrite- eliminating capacity, sweet- and- sour garlic 〉 fresh garlic 〉 cooked garlic. The relationship between the ratio and the concentration of the three was not obviously observed. Conclusion：fresh garlic,cooked garlic, sweet- and- sour garlic all has good eliminating nitrite effect. Having fresh garlic, cooked garlic,sweet-and-sour garlic will advantage human bodys ability of anti-tumor activity.