Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Screening of Effective Factor to Inhibition of NDMA Formation in Yuza (Citrus junos)

유자 중 NDMA 생성억제에 영향을 미치는 인자의 검색

  • Shin, Jung-Hye (Department of Hotel Curinary & Bakery, Changshin College) ;
  • Lee, Jun-Yeal (Department of Hotel Curinary & Bakery, Changshin College) ;
  • Cho, Hee-Sook (Department of Food Sience and Nutrition, Gyeongsang Nationa University) ;
  • Lee, Soo-Jung (Department of Food Sience and Nutrition, Gyeongsang Nationa University) ;
  • Jung, Keung-Hee (Department of Food Sience and Nutrition, Gyeongsang Nationa University) ;
  • Sung, Nak-Ju (Department of Food Sience and Nutrition, Gyeongsang Nationa University)
  • 신정혜 (창신대학 호텔조리제빵과) ;
  • 이준열 (창신대학 호텔조리제빵과) ;
  • 조희숙 (경상대학교 식품영양학과) ;
  • 이수정 (경상대학교 식품영양학과) ;
  • 정경희 (경상대학교 식품영양학과) ;
  • 성낙주 (경상대학교 식품영양학과)
  • Published : 2004.09.01
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Abstract

This study was conducted to investigate of inhibition activity of yuza (Citrus junos) extracts and juice on nitrite scavenging and N-nitrosodimethylamine (NDMA) formation in model system. Yuza juice was separated into organic acid, ascorbate and phenolic portion using sep-pak $C_{18}$ cartridge, respectively. Nitrite scavenging activity and inhibition of NDMA formation from yuza extract has shown higher inhibition with pH of reaction condition lower and amount of added sample more. And peel extract of yuza was higher than those of flesh extract. Nitrite scavenging activity was excellent juice portion rather that 3 portions. Of the 3 portions, it activity was the highest in the organic acid portion, and decreased in the following order; phenolic acid, ascorbate portion. Therefore, organic acid of yuza was suggested to expect effective ihhibitor of NDMA formation.

유자추출물 및 유자주스와 유자주스의 유기산, ascorbate 및 phenolic 획분을 이용하여 nitrosamine(NA) 생성의 주요 전구물질인 아질산염의 소거능과 N-nitrosodimethylamine(NDMA)의 생성에 미치는 영향을 분석하였다. pH 1.2와 4.2의 반응계에서 아질산염 소거능과 NDMA 생성억제능은 시료 첨가량이 증가함에 따라 반응계의 pH가 산성영역 일수록 더 높은 활성을 보였다. 유자 과육 및 과피추출물을 첨가한 경우 알질산염 소거능 및 NDMA 생성억제능은 과피추출물에서 다소 높은 활성을 보였다. 유자주스와 각 획분의 아질산염 소거느은 pH 1.2에서 주스를 첨가한 경우에 92.2${\pm}$3.2~98.2${\pm}$3.4%로 가장 높았으며, 다음으로 유기산 획분, phenolic 획분 및 ascorbate 획분의 순으로 나타났다. 유자로부터 NDMA 생성억제에 주된 영향을 주는 물질은 유기산인 것으로 생각된다.

Keywords

References

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