Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Degradation of Carcinogenic Nitrosamine Formation Factor by Natural Food Components 1. Nitrite-scavenging Effects of Vegetable Extracts

천연식품성분에 의한 발암성 니트로사민생성인자 분해작용 l. 야채유출물의 아질산염 분해작용

  • KIM Dong-Soo (Department of Food Science and Technology, Pusan Sanub University) ;
  • AHN Bang-Weon (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • YEUM Dong-Min (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • LEE Dong-Ho (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • KIM Seon-Bong (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • PARK Yeung-Ho (Department of Food Science and Technology, National Fisheries University of Pusan)
  • 김동수 (부산산업대학교 식품공학과) ;
  • 안방원 (부산수산대학 식품공학과) ;
  • 염동민 (부산수산대학 식품공학과) ;
  • 이동호 (부산수산대학 식품공학과) ;
  • 김선봉 (부산수산대학 식품공학과) ;
  • 박영호 (부산수산대학 식품공학과)
  • Published : 1987.09.01
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Abstract

The present paper was investigated to elucidate the nitrite-scavenging ability of vegetable extracts. Vegetable extracts possessed the scavenging ability of nitrite. By fractionatioh of vegetable extracts,nitrite-scavenging ability of garlic (Allitum sativum for. Pekinense), chinese pepper (Zanthexylum schinifolium), onion (Allium cepa), welsh onion (Allium fistulosum) and ginger (Zingiber officinale) extracts were effective in the water-soluble fraction, but carrot (Daucus carota uar. sativa) in the methanol-soluble fraction. Nitrite-scavenging ability of vegetable extracts was also pH-dependent, highest at pH 1.2 and lowest at pH 6.0. Particularly, nitrite-scavenging abilities of water-soluble fractions obtained from garlic and chinese pepper were similar to that of L-ascorbic acid at pH 1.2. After vegetable extracts were treated with sodium borohydride, nitrite-scavenging ability was remarkably decreased at pH 1.2. It is assumed that reducing powers of vegetable extracts participated in their nitritescavenging abilities.

일상 식생활에서 널리 섭취하고 있는 야채류를 사용하여 니트로사민의 직접적인 생성인자인 아질산염 분해작용에 관하여 검토하였는데, 그 결과를 요약하면 다음과 같다. 1. 마늘, 산초, 생강, 양파 및 파 둥은 수용성획분에서 당근은 methanol 가용성획분에서 각각 아질산염 분핵능이 높게 나타났다. 2. 반응용액의 pH변화에 따른 아질산염 분해능은 pH 1.2에서 가장 컸으며, pH가 증가할수록 분해능은 감소하였다. 3. 각 시료를 10mg씩 취하여 얻은 아질산염 분해능을 동량의 L-ascorbic acid와 비교한 경우, 마늘과 산초가 수용성획분에서 L-ascorbic acid와 거의 비슷한 분해능을 나타내었다. 4. 각 시료를 $NaBH_4$로 처리하여 환원능을 소실시킨 후에 측정한 아질산염 분해능은 pH 1.2에서 시료 모두 모두 그 값이 현저하게 감소하였다

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