摘要
探讨了在模拟胃液条件下3种多酚对亚硝化反应的影响。测定了不同反应时间和不同质量分数下的多酚对亚硝酸盐的清除率和亚硝胺合成的阻断率,同时采用联合作用指数CI研究3种多酚两两复配后对亚硝化反应的抑制作用。结果表明:随着质量分数和反应时间的上升,原花青素、儿茶素和没食子酸对亚硝酸盐的清除率和亚硝胺合成的阻断率不断提高,IC_(50)值分别为0.32、0.24、0.93 mg/mL和0.37、0.27、0.84 mg/mL。3种多酚抑制亚硝化反应的能力顺序为儿茶素>原花青素>没食子酸。3种多酚两两复配后,通过对比联合作用指数CI和复配后总IC_(50)值可知,儿茶素与没食子酸组对亚硝化反应的抑制能力和协同作用最强,原花青素与儿茶素组和原花青素与没食子酸组对清除亚硝酸盐存在负协同作用,对阻断亚硝胺的合成为协同作用。整体而言,协同作用大小按照儿茶素+没食子酸>原花青素+没食子酸>原花青素+儿茶素的顺序排列。其中,儿茶素与没食子酸组在复配比例为1:3时,对亚硝酸盐的清除作用和亚硝胺合成的阻断作用最优,复配后总IC_(50)值和CI值分别为0.42、0.15 mg/mL和0.76、0.28。因此,3种多酚及其复配在模拟胃液条件下均能显著抑制亚硝化反应。儿茶素的抑制效果最好,并且儿茶素与没食子酸组的协同抑制作用最强。
This paper discussed the effects of three polyphenols on nitrosation reaction under simulated gastric juice.The scavenging rate of polyphenols to nitrite and blocking rate of nitrosamine synthesis under different reaction time and different content were determined,and the inhibition effect of three polyphenols on nitrosation reaction was studied by using the combined action index CI.The results showed that the scavenging rate of procyanidin,catechin and gallic acid on nitrite and the blocking rate of nitrosamine synthesis increased with the increase of content and reaction time,and IC_(50)values were 0.32,0.24,0.93 mg/mL and 0.37,0.27,0.84 mg/mL,respectively.The ability of three polyphenols to inhibit nitrosation was catechin>procyanidin>gallic acid.After the three polyphenols were compounded in pairs,by comparing the combined action index CI and the total IC_(50)value after compounding,it was found that catechin and gallic acid group had the strongest inhibition ability and synergistic effect on nitrosation reaction,while procyanidin and catechin group and procyanidin and gallic acid group had negative cooperativity effect on scavenging nitrite and synergistic effect on blocking nitrosamine synthesis.On the whole,the order of synergistic effect was catechin+gallic acid>procyanidin+gallic acid>procyanidin+catechin.When the ratio of catechin to gallic acid was 1:3,the scavenging effect on nitrite and the blocking effect on nitrosamine synthesis were the best,and the total IC_(50)value and CI value after compounding were 0.42,0.15 mg/mL and 0.76,0.28,respectively.Therefore,all three polyphenols and their combinations can significantly inhibit nitrosation under simulated gastric juice conditions.The inhibitory effect of catechin was the best,and the synergistic inhibitory effect of catechin and gallic acid group was the strongest.
作者
任顺成
胡海洋
REN Shuncheng;HU Haiyang(Henan Provincial Key Laboratory of Natural Pigment Preparation,Henan University of Technology,Zhengzhou 450001,China)
出处
《食品科技》
CAS
北大核心
2021年第2期264-271,共8页
Food Science and Technology
基金
河南省自然科学基金项目(182300410079)。
