Journal of Life Science (생명과학회지)

Korean Society of Life Science (한국생명과학회)
권호 표지

The Nitrite-Scavenging Effects by Component of Oolong and Black Tea Extracts

오룡차 및 홍차 추출물의 아질산염 분해작용

  • 안철우 (부산전문대학 식품가공과) ;
  • 여생규 (부산전문대학 식품가공과)
  • Published : 1996.06.01
Download PDF
⟨ Previous Next ⟩

Abstract

The present study was conducted to elucidate the functional property of tea extract obtained from tea extracts, semi-fermented tea(oolong tea) and fermented tea(black tea). Tea extracts exhibited remarkable nitrite-scavenging actions, and the action increased with the increased of the amount of tea extracts. The nitrite-scavenging actionof tea extracts showed pH dependent, highest at pH 1.2 and lowest at pH6.0. The nitrite-scavenging rate in tea extracts/amine/nitrite systems proved to be faster than that in amine/nitrite systems. To screen the nitrite-scavenging factors, tea extracts were fractionated into water-soluble, methanol-soluble, methanol-precipitate and crude catechin fraction. Among these fractions of tea extracts, the crude catechin fraction possessed greater nitrite-scavenging action than the other fractions. The nitrite-scavenging action of tea extracts increased with the contents of total phenols and an absorbance at 280nm, nitrite-scavenging factors were supposed to be and catechins in tea polyphenol compounds.

Keywords

References

  1. J. Agric. Food Chem. v.14 The chemistry of meat pigments Fox, J. B.
  2. J. Sci. Food Agric. v.26 Controbution of nitrite and nitrate to the colour and flavor of cured meats Macdougall, D. B.;Mottran D. S.;Rhodes, D.N.
  3. Appl. Microbiol.16 v.16 Effect of sodium chloride and sodium nitrate on germination and out growth of anaerobic spores Duncan, C. L.;Foster, E. M.
  4. Can. Ist. Food Tech. J. v.2 Inhibition of Clostrium botulinum by sodium nitrite in a bacteriological medium and in meat Jhonston, M. A.;Pivnick, H.;Samson, J. M.
  5. In Advances and research N-ntirosamines : A review of chemical and biological prperties and their estimation in food stuffs Crosby, N. T.;Sawyer, R.;Chrochster, C. O.
  6. J. Food Sci. v.38 Use of sodium ascorbate or erythrobate to ingibit formation of N-nitrosodimethylamine in frankfurters Fiddler, W.;Pensabene, J. W.;Piotrowski, E. G.;Doer, R. D.;Wasserman, A. E.
  7. Agric. Biol. Chem. v.51 no.5 Inhibitory of nitrosamine of formation by nondialyzable melanoidins Kato, H.;Lee, I. E.;Chuyen, N. V.;Kim, S. B.;Hayase, F.
  8. J. Korean Soc. Food Nutr. v.22 no.3 Influence of some flavonoids on N-nitrosoproline formation in vitro and in vivo Lee, J. H.;Choi, J. S.
  9. 한국수산학회지 v.26 no.4 천연식품성분에 의한 발암성 니트로사민의 생성억제작용 안방원;이동호;여생규;강진훈;도정룡;김선봉;박영호
  10. 한국식품과학회지 v.25 no.5 결명자의 아질산염 소거작용 도정룡;김선봉;박영호;박영범;최재수;김동수
  11. 한국영양식량학회지 v.23 no.2 녹차추출물의 아질산염 분해작용 여생규;염동민;이동호;안철우;김선봉;박영호
  12. A.O.A.C. Official methods of analysis(13th ed) Association of Offical Analytical Chemists
  13. J. Food Sci. v.33 Formation of nitricoxide myohlobin ; Mechanisms of the reaction with various reductants Fox, J., B.;Ackerman, S. A.
  14. Chem. Pharm. Bull. v.35 no.2 Tannins and related compounds. LVI.;Isolation of four new acylated falvan-3-kls from oolong tea(1) Hashimoto, F.;Nonaka, G.;Nishioka, I.
  15. Chem. Pharm. Bull. v.36 no.5 Tannins and related compounds. LXIX.; Isolation of structure elucidation of B, B'-linked bisflavanoids,theasinessins D-G and oolongtheanin from oolongtea(2) Hashimoto, F.;Nonaka, G.;Nishioka, I.
  16. Chem. Pharm. Bull. v.34 no.1 Tannins and reated compounds. XXXVI. ; Isolation of structures of theaflagallins, new red pigments from black tea Nonaka, G.;hashimoto, F.;Nishioka, I.
  17. 日本食品工業學會誌 v.36 no.12 茶ポリフェノ-ル類の食中毒細菌に對すゐ抗菌活性 原征彦;石上正
  18. 日本食品工業學會誌 v.34 no.1 各種茶(綠茶, 半醱酵茶, 紅茶) 侵出夜およびティ-ドリンス中のヵフェイン,ヵテキン組成 寺田志保子;前田侑美專;增井俊天;鈴木裕介;伊奈和天