The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Effect of the N-nitrosodimethylamine Formation in Ascorbate and Phenolic Portions from Citrus Juice

감귤류의 Ascorbate 및 Phenolic 획분이 N-nitrosodimethylamine의 생성에 미치는 영향

  • Published : 2002.06.01
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Abstract

Five citrus juices were separated into a ascorbate and phenolic portion using rep-pak C$\_$18/ cartridge, respectively, in order to elucidate the nitrite scavenging effect and N-nitrosodimethylamine(NDMA) formation in model system. The nitrite scavenging effect of ascorbate portion from citrus juices, in the different pH, when added with 5ml were 79.9 ∼98.6% under the condition of pH 2.5. 48.5∼86.3% at pH 4.2 and lower than 35.2% at pH 6.0. The nitrite scavenging effect was excellent phenolic portion rather than ascorbate portion. Particularly, the effect was more 2 times than ascorbate portion under the reaction condition of pH 6.0. When added the phenolic portion in the reaction mixture, NDMA formation was inhibited 92.8% or more in kum quat, mandarin orange and sweet orange juices. But the ascorbate portion was a negative response of the inhibition of NDMA formation. The inhibition on NDMA formation in citrus juice may be due to phenolic compounds were reacted.

감귤류(자몽. 레몬, 금귤, 밀감 및 오렌지)를 착즙하여 얻은 쥬스를 rep-pak $C_{18}$ cartridge를 사용하여 as-corbate 및 phenolic 획분으로 분리한 다음 pH를 달리한 in vitro 반응계에서 아질산염 소거 및 N-nitroso-dimenthylamine(NDMA) 생성 억제 효과를 분석하였다. 감귤류 쥬스ascorbate 획분의 아질산염 소거능은 5ml 첨가시 pH 2.5에서 79.9~98.6%, pH 4.2에서 48.5~86.3%였으나, pH 6.0에서는 35.2% 이하였다. Phenolic 획분은 ascorbate 획분에 비해 높은 소거능을 보였으며 특히 pH 6.0에서는 ascorbate 획분에 비해 2배 이상의 높은 소거능을 나타내었다. NDMA 생성억제 효과는 phenolic 획분의 첨가시에 월등히 뛰어나 PH 2.5의 반 응용액에 금귤, 밀감 및 오렌지쥬스의 phenolic 획분을 첨가했을 때 92.8% 이상이었으나, ascorbate 획분이 첨가된 경우에는 NDMA 생성억제 효과를 거의 나타내지 못하였다. 따라서 감귤류 쥬스의 NDMA생성억제와 관련된 주된 인자는 pheno 화합물인 것으로 사료된다.

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References

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