抗氧化维生素消减亚硝酸盐作用的比较
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摘要
泡菜以其脆嫩的口感、独特的风味深受大家喜爱,但在生产过程中会不可避免地产生亚硝酸盐,对人体健康产生极大的危害,同时也限制了泡菜的进一步推广和应用。该实验通过比较3种抗氧化剂维生素A、维生素C、维生素E对泡菜中亚硝酸盐含量的影响,确定哪种维生素消减亚硝酸盐的效果最优,旨在为消除泡菜中亚硝酸盐的危害提供参考,对食品安全具有重要的意义。
Pickle is very popular for its crisp and tender taste and unique flavor, but nitrite will inevitably be produced in the production process, which will cause great harm to human health, and also limit the further promotion and application of pickles. This experiment compares the effects of three antioxidants of vitamin A, vitamin C and vitamin E on nitrite content in pickles, and determines which vitamin has the best effect in reducing nitrite. The aim is to provide reference for eliminating the harm of nitrite in pickles, which is of great significance to food safety.
Pickle is very popular for its crisp and tender taste and unique flavor, but nitrite will inevitably be produced in the production process, which will cause great harm to human health, and also limit the further promotion and application of pickles. This experiment compares the effects of three antioxidants of vitamin A, vitamin C and vitamin E on nitrite content in pickles, and determines which vitamin has the best effect in reducing nitrite. The aim is to provide reference for eliminating the harm of nitrite in pickles, which is of great significance to food safety.
引文
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[4]李书华,陈封政.泡菜的研究进展及生产中存在的问题[J].食品科技,2007,32(3):8-11.
[5]Wu C D,Zheng J,Huang J,et al.Reduced nitrite and biogenic amine concentrations and improved flavor components of Chinese sauerkraut via co-culture of Lactobacillus plantarum,and Zygosaccharomyces rouxii[J].Annals of Microbiology,2014,64(2):847-857.
[6]Wu R N,Wu Z X,Zhao C Y,et al.Identification of lactic acid bacteria in suancai,a traditional northeastern Chinese fermented food,and salt response of Lactobacillus paracasei LN-1[J].Annals of Microbiology,2014,64(3):1325-1332.
[7]高毓嵘.维生素C对成品泡菜中亚硝酸盐含量的影响[J].中国调味品,2010,35(5):102-104.
[8]葛颖华,钟晓明.维生素C和维生素E抗氧化机制及其应用的研究进展[J].吉林医学,2007,28(5):707-708.
[9]金鹿,闫素梅,史彬林,等.维生素A抗氧化功能的机制[J].动物营养学报,2015,27(12):3671-3676.
[10]Cakir S A,Sahin O,Kazokoglu H,et al.Smoking,serum antioxidant vitamin levels and age-related macular degeneration[J].International Eye Science,2014,14(5):790-796.
[2]Tricker A R,Preussmann R.Carcinogenic N-nitrosamines in the diet:occurrence,formation,mechanisms and carcinogenic potential[J].Mutation Research/Genetic Toxicology,1991,259(3-4):277-289.
[3]IARC Working Group on the Evaluation of Carcinogenic Risks to Humans.IARC monographs on the evaluation of carcinogenic risks to humans.Ingested nitrate and nitrite,and cyanobacterial peptide toxins[J].IARC Monogr Eval Carcinog Risks Hum,2010,94:243-325.
[4]李书华,陈封政.泡菜的研究进展及生产中存在的问题[J].食品科技,2007,32(3):8-11.
[5]Wu C D,Zheng J,Huang J,et al.Reduced nitrite and biogenic amine concentrations and improved flavor components of Chinese sauerkraut via co-culture of Lactobacillus plantarum,and Zygosaccharomyces rouxii[J].Annals of Microbiology,2014,64(2):847-857.
[6]Wu R N,Wu Z X,Zhao C Y,et al.Identification of lactic acid bacteria in suancai,a traditional northeastern Chinese fermented food,and salt response of Lactobacillus paracasei LN-1[J].Annals of Microbiology,2014,64(3):1325-1332.
[7]高毓嵘.维生素C对成品泡菜中亚硝酸盐含量的影响[J].中国调味品,2010,35(5):102-104.
[8]葛颖华,钟晓明.维生素C和维生素E抗氧化机制及其应用的研究进展[J].吉林医学,2007,28(5):707-708.
[9]金鹿,闫素梅,史彬林,等.维生素A抗氧化功能的机制[J].动物营养学报,2015,27(12):3671-3676.
[10]Cakir S A,Sahin O,Kazokoglu H,et al.Smoking,serum antioxidant vitamin levels and age-related macular degeneration[J].International Eye Science,2014,14(5):790-796.