复配天然果汁清除亚硝酸盐及阻断亚硝胺效果的研究

The Effect of Eliminating of Nitrite and Blocking of Nitrosamine of Compound Natural Juice

利用直接榨汁法提取含有天然活性成分的葡萄、黄柠檬、青柠檬、石榴、菠萝、木瓜等天然产物的果蔬汁液,用所得到的提取液在不同质量分数下进行清除亚硝酸盐的体外试验,筛选出清除效果最好的黄柠檬、菠萝、木瓜3种水果并以不同比例进行复配,根据清除率确定最佳复配比;将上述试验筛选出的黄柠檬、菠萝、木瓜3种水果进行阻断亚硝胺合成的体外试验,并以不同比例进行复配,根据阻断率确定最佳复配比。结果显示:1.0%黄柠檬提取液质量分数、1.0%菠萝提取液质量分数、0.8%木瓜提取液质量分数混合时对亚硝酸盐清除效果最好,清除率为79.5%,有理想的清除效果;12%黄柠檬提取液质量分数、8%菠萝提取液质量分数、10%木瓜提取液质量分数混合时对亚硝胺阻断效果最好,阻断率为51.1%,对亚硝胺有较为理想的阻断效果。

Some natural product containing natural active components such as grapes, yellow lemons, green lemons, pomegranates, pineapples and papayas were extracted by direct juicing method, and the nitrite removal experiments were carried out in vitro with the obtained extracts at different mass fractions. Three kinds of fruits, yellow lemon, pineapple and papaya, which had the best eliminating effect, were screened out and mixed in different proportions, and the optimum compound ratio was determined according to the clearance rate. Three kinds of fruits selected from the above experiments, yellow lemon, pineapple and papaya, were used to block the synthesis of nitrosamine in vitro, and the compound was mixed in different proportions to determine the best compound ratio according to the blocking rate. The results showed that the mixture of 1.0 % yellow lemon juice, 1.0 % pineapple juice and 0.8 % papaya juice had the best nitrite scavenging effect, and the scavenging rate was 79.5 %. When 12 % yellow lemon juice, 8 % pineapple juice and 10 % papaya juice were mixed, the blocking effect of nitrosamine was the best. The blocking rate was 51.1 %, which had an ideal blocking effect on nitrosamine.