大葱成分去除刀鱼中亚硝酸盐的研究
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IC_（50）值分别为有机硫化物（58.69μg）〈维生素C（68.59μg）〈黄酮（155.62μg）〈多酚（...
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| Published in | 食品安全质量检测学报 Vol. 7; no. 3; pp. 1283 - 1288 |
|---|---|
| Main Author | |
| Format | Journal Article |
| Language | Chinese |
| Published |
渤海大学化学化工与食品安全学院,辽宁省食品安全重点实验室,锦州 121013
2016
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| Subjects | |
| Online Access | Get full text |
| ISSN | 2095-0381 |
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| Abstract | 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IC_（50）值分别为有机硫化物（58.69μg）〈维生素C（68.59μg）〈黄酮（155.62μg）〈多酚（200.80μg）〈多糖（755μg）。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。 |
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| AbstractList | 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IC_（50）值分别为有机硫化物（58.69μg）〈维生素C（68.59μg）〈黄酮（155.62μg）〈多酚（200.80μg）〈多糖（755μg）。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。 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. |
| Author | 汪莹 马占玲 张静 励建荣 |
| AuthorAffiliation | 渤海大学化学化工与食品安全学院,辽宁省食品安全重点实验室,锦州121013 |
| AuthorAffiliation_xml | – name: 渤海大学化学化工与食品安全学院,辽宁省食品安全重点实验室,锦州 121013 |
| Author_FL | MA Zhan-Ling LI Jian-Rong ZHANG Jing WANG Ying |
| Author_FL_xml | – sequence: 1 fullname: WANG Ying – sequence: 2 fullname: MA Zhan-Ling – sequence: 3 fullname: ZHANG Jing – sequence: 4 fullname: LI Jian-Rong |
| Author_xml | – sequence: 1 fullname: 汪莹 马占玲 张静 励建荣 |
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| Copyright | Copyright © Wanfang Data Co. Ltd. All Rights Reserved. |
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| Discipline | Diet & Clinical Nutrition |
| DocumentTitleAlternate | Removal of nitrite in the saury by compositions of scallion |
| DocumentTitle_FL | Removal of nitrite in the saury by compositions of scallion |
| EndPage | 1288 |
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| GrantInformation_xml | – fundername: “十二五”国家科技支撑计划课题; 辽宁省食品安全重点实验室开放课题(LNSAKF2011024)Supported by the National Key Technologies R&D Program of China during the 12th Five-Year Plan Period; the Food Safety Key Laboratory of Liaoning Province Research Fund funderid: (2012BAD291306); (2012BAD291306); (LNSAKF2011024) |
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| IsPeerReviewed | true |
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| Issue | 3 |
| Keywords | 大葱 nitrite 亚硝酸盐 saury scallion 刀鱼 |
| Language | Chinese |
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| Notes | scallion; nitrite; saury 11-5956/TS WANG Ying, MA Zhan-Ling, ZHANG Jing, LI Jian-Rong （College of Chemistry, Chemical Engineering and Food Safety, Bohai University, Food Safety Key Lab of Liaoning Province, Jinzhou 121013, China） 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 IC_（50） value were organic sulfide（58.69 μg） vitamin C（68.59μ |
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| PublicationDate | 2016 |
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| PublicationTitle | 食品安全质量检测学报 |
| PublicationTitleAlternate | Journal of Food Safety and Quality |
| PublicationTitle_FL | Journal of Food Safety & Quality |
| PublicationYear | 2016 |
| Publisher | 渤海大学化学化工与食品安全学院,辽宁省食品安全重点实验室,锦州 121013 |
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| Snippet | ... 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... |
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| SubjectTerms | 亚硝酸盐 刀鱼 大葱 |
| Title | 大葱成分去除刀鱼中亚硝酸盐的研究 |
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