한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제20권5호
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- Pages.463-468
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- 1987
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
천연식품성분에 의한 발암성 니트로사민생성인자 분해작용 l. 야채유출물의 아질산염 분해작용
Degradation of Carcinogenic Nitrosamine Formation Factor by Natural Food Components 1. Nitrite-scavenging Effects of Vegetable Extracts
- 김동수 (부산산업대학교 식품공학과) ;
- 안방원 (부산수산대학 식품공학과) ;
- 염동민 (부산수산대학 식품공학과) ;
- 이동호 (부산수산대학 식품공학과) ;
- 김선봉 (부산수산대학 식품공학과) ;
- 박영호 (부산수산대학 식품공학과)
- 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)
- 발행 : 1987.09.01
초록
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
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.
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