摘要
在不同酚与亚硝酸钠物质量比、温度和pH值条件下,研究5种典型酚类化合物(苯酚、邻苯二酚、间苯二酚、对苯二酚和连苯三酚)对亚硝酸钠的清除和对二乙基亚硝胺(diethylnitrosamine,NDEA)生成的影响。结果表明:5种酚类化合物对亚硝酸钠都具有一定的清除作用,并随酚含量增加作用增强,其清除能力从强到弱依次为间苯二酚、邻苯二酚、连苯三酚、对苯二酚、苯酚,酸性环境和升高温度有利于清除作用。连苯三酚、对苯二酚和邻苯二酚在较低的浓度下就可显著抑制NDEA生成;苯酚不但不具有抑制作用,反而促进了NDEA生成;间苯二酚在低浓度时表现为促进作用,但在高浓度时可显著抑制NDEA生成。升高温度和弱酸性环境有利于酚类化合物对NDEA的抑制作用。
The scavenging effects of fi ve typical phenols on sodium nitrite under varying conditions of phenol-to-nitrite molar ratio, temperatur e and pH were investigated as well as the inhibitory effects on the synthesis of diethylnitrosamine(NDEA). Results showed that the fi ve phenols were all capable of scavenging sodium nitrite in a concentration-dependent manner, and their scavenging capabilities followed the decreasing order: 1,3-benzenediol > o-benzenediol > pyrogallol >p-benzenediol > phenol. A higher temperature and an acid condition promoted the scavenging of sodium nitrite by phenols. Pyrogallol, p-benzenediol and o-benzenediol could apparently restrain the generation of NDEA at low concentration. Phenol promoted rather than inhibited the generation of NDEA. 1,3-Benzenediol benefi ted NDEA formation at low concentration, but an inhibitory effect was observed at high concentration. The blocking of nitrosamine synthesis by phenols was favored under the conditions of high temperature and weak acid.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第13期132-136,共5页
Food Science
关键词
亚硝酸钠
二乙基亚硝胺
酚类化合物
清除
抑制
sodium nitrite
diethylnitrosamine
phenolic compounds
scavenging
inhibition