大葱成分去除刀鱼中亚硝酸盐的研究

Removal of nitrite in the saury by compositions of scallion

中文关键词:  大葱  亚硝酸盐  刀鱼

英文关键词:scallion  nitrite  saury

中文摘要:

      目的 提取辛香材料大葱中的有效成分, 研究有效成分对亚硝酸盐的去除效果。方法 采用盐酸萘乙二胺分光光度法测定大葱不同成分提取液在同等条件下对刀鱼中亚硝酸盐的清除率。结果 大葱中各成分的提取率分别为多糖(0.48%)、维生素C(0.75%)、黄酮(0.38%)、多酚(3.019%)、有机硫化物(1.15%)。大葱中有效成分去除刀鱼中亚硝酸盐的清除率依次为有机硫化物(80.04%)>黄酮(72.90%)>维生素C(32.13%)>多酚(24.90%)>多糖(6.62%)。各成分对亚硝酸盐的清除率IC50值分别为有机硫化物(58.69 μg)<维生素C(68.59 μg)<黄酮(155.62 μg)<多酚(200.80 μg)<多糖(755 μg)。结论 有机硫化物、维生素C可作为亚硝酸盐的清除成分, 为进一步开发亚硝酸盐去除剂提供理论依据。

英文摘要:

      Objective To extract the effective components of the spice materials scallion, and research the nitrite removal effect of active ingredients. Methods The elimination rates of the different components from the scallion extracts under the same conditions of saury clearance rate of nitrite were determined by N-(1-naphthal-) ethylenediamine dihydrochloric spectrophotometry. Results Extraction rates of effective components from scallion were polysaccharide (0.48%), vitamin C (0.75%), flavone(0.38%), polyphenols (3.019%), and organic sulfide (1.15%), respectively. The nitrite removal rates of effective components in scallion were organic sulfide (80.04%)>flavone(72.90%)>vitamin C(32.13%)>polyphenol (24.90%)> polysaccharide (6.62%). The nitrite clearance IC50 value were organic sulfide (58.69 ?g)