绿原酸、异绿原酸A抑制亚硝化反应研究
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摘要
研究绿原酸、异绿原酸A抑制亚硝化反应的能力及最适作用条件。结果表明,绿原酸类物质清除亚硝酸盐及阻断亚硝胺合成的效果随浓度、反应时间和温度的升高逐渐增强,随pH值的升高而降低。清除亚硝酸盐的最适质量浓度5μg/μL,pH3.4,反应时间40 min,反应温度47℃;阻断亚硝胺合成的最适质量浓度3μg/μL,pH2.8,反应时间20 min和反应温度47℃;抑制亚硝化反应最适条件为样液质量浓度5μg/μL,pH 2.8,反应时间40 min,温度47℃。在抑制亚硝化反应方面,绿原酸与VC效果相当,均弱于异绿原酸A,三者均弱于芦丁。绿原酸和异绿原酸A都有较好的抑制亚硝化反应的能力,且随反应体系环境的变化而存在差异。
The ability of chlorogenic acid and isochlorogenic acid A to inhibit nitrosation and its optimum conditions were studied. The results showed that the effects of chlorogenic acids on removing nitrite and blocking synthesis of nitrosamine increased with the growth of chlorogenic acids concentration, reaction time and temperature, as well as it decreased with the rise of pH in a certain range. The optimum concentration, pH, reaction time and temperature of chlorogenic acids on removing nitrite were 5 μg/μL, pH=3.4, 40 min and 47 ℃, respectively. By contract, the optimum concentration, pH, reaction time and temperature of chlorogenic acids on blocking synthesis of nitrosamine were 3 μg/μL, pH=2.8, 20 min and 47 ℃, respectively. Additionally, the optimum conditions for the inhibition of nitrosation were as follows: concentration of sample solution was 5 μg/μL, pH was 2.8, reaction time was 40 min, and temperature was47 ℃. On the inhibition nitrosation reaction, chlorogenic acid and VC share the same effect, weaker than iso-chlorogenic acid A; rutin is the weakest among these inhibitors. Both chlorogenic acid and iso-chlorogenic acid A have good ability on inhibition nitrosation reaction, and such ability varies with the reaction system environment.
The ability of chlorogenic acid and isochlorogenic acid A to inhibit nitrosation and its optimum conditions were studied. The results showed that the effects of chlorogenic acids on removing nitrite and blocking synthesis of nitrosamine increased with the growth of chlorogenic acids concentration, reaction time and temperature, as well as it decreased with the rise of pH in a certain range. The optimum concentration, pH, reaction time and temperature of chlorogenic acids on removing nitrite were 5 μg/μL, pH=3.4, 40 min and 47 ℃, respectively. By contract, the optimum concentration, pH, reaction time and temperature of chlorogenic acids on blocking synthesis of nitrosamine were 3 μg/μL, pH=2.8, 20 min and 47 ℃, respectively. Additionally, the optimum conditions for the inhibition of nitrosation were as follows: concentration of sample solution was 5 μg/μL, pH was 2.8, reaction time was 40 min, and temperature was47 ℃. On the inhibition nitrosation reaction, chlorogenic acid and VC share the same effect, weaker than iso-chlorogenic acid A; rutin is the weakest among these inhibitors. Both chlorogenic acid and iso-chlorogenic acid A have good ability on inhibition nitrosation reaction, and such ability varies with the reaction system environment.
引文
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[11]KABIR F,KATAYAMA S,TANJI N,et al.Antimicrobial effects of chlorogenic acid and related compounds[J].Journal of the Korean Society for Applied Biological Chemistry,2014,57(3):359-365.
[12]HAIYAN Z,BEDGOOD D R J R,BISHOP A G,et al.Effect of added caffeic acid and tyrosol on the fatty acid and volatile profiles of camellia oil following heating[J].Journal of Agricultural&Food Chemistry,2006,54(25):9551-9558.
[13]SEO S H,BAE G S,SUN B C,et al.The antioxidative and cytoprotective effect of Lonicerae japonicae Flos water extracts on the ultraviolet(UV)B-induced human HaCaT keratinocytes[J].2014,29(6):63-71.
[14]谢文仙,韩雅莉.焦性没食子酸清除亚硝酸盐和阻断亚硝胺合成作用探究[J].食品科技,2015,40(2):318-323.
[2]郭玉华,李钰金.发色剂及发色助剂在肉制品加工中的应用[J].肉类研究,2010(10):60-66.
[3]郭一凡.浅谈亚硝酸盐的危害[J].微量元素与健康研究,2012,29(6):73-74.
[4]曾瑶池,胡敏予.食物中N-亚硝基化合物与肿瘤关系的研究进展[J].中华肿瘤防治杂志,2008,15(2):151-155.
[5]颜云荞,吴婷婷,冉昇,等.我国与CAC关于食品中亚硝酸盐限量标准的对比分析[J].中国食品添加剂,2012(4):235-240.
[6]董彦佐,李学理,何秀丽,等.典型酚类化合物清除亚硝酸钠及对二乙基亚硝胺合成生成的影响[J].食品科学,2014,35(13):132-136.
[7]WU Y X,LIU B,CHANG Y L,et al.Optimization of modified supercritical CO2extraction of chlorogenic acid from the flower buds of Lonicera japonica Thunb and determination of antiox-idant activity of the extracts[J].Journal of Liquid Chromatography and Related Technologies,2015,38(4):443-450.
[8]KASAI H,FUKADA S,YAMAIZUMI Z,et al.Action of chlorogenic acid in vegetables and fruits as an inhibitor of 8-hydroxydeoxyguanosine formation in vitro,and in a rat carcinogenesis model[J].Food&Chemical Toxicology,2000,38(5):467-471.
[9]TURGUT N H,ALTUN A,KARA H,et al.Anticancer and antiangiogenic effects of methanol extracts of Lonicera caprifolium L.on C6 rat glioma cells[J].Cumhuriyet Medical Journal,2016,38(1):6-19.
[10]SUAREZ-QUIROZ M L,TAILLEFER W,LOPEZMENDEZ E M,et al.Antibacterial activity and antifungal and anti-mycotoxigenic activities against Aspergillus flavus and A.ochraceus of green coffee chlorogenic acids and dodecyl chlorogenates[J].Journal of Food Safety,2013,33(3):360-368.
[11]KABIR F,KATAYAMA S,TANJI N,et al.Antimicrobial effects of chlorogenic acid and related compounds[J].Journal of the Korean Society for Applied Biological Chemistry,2014,57(3):359-365.
[12]HAIYAN Z,BEDGOOD D R J R,BISHOP A G,et al.Effect of added caffeic acid and tyrosol on the fatty acid and volatile profiles of camellia oil following heating[J].Journal of Agricultural&Food Chemistry,2006,54(25):9551-9558.
[13]SEO S H,BAE G S,SUN B C,et al.The antioxidative and cytoprotective effect of Lonicerae japonicae Flos water extracts on the ultraviolet(UV)B-induced human HaCaT keratinocytes[J].2014,29(6):63-71.
[14]谢文仙,韩雅莉.焦性没食子酸清除亚硝酸盐和阻断亚硝胺合成作用探究[J].食品科技,2015,40(2):318-323.
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