期刊论文

中文

食品科技

1005-9989

2018

43

5

298-301

10.13684/j.cnki.spkj.2018.05.054

(2015y12):武汉轻工大学校立项目

本校为第一机构

在N-亚硝胺合成过程中,通过添加不同含量的紫菜薹花色苷,研究其对强致癌物N-亚硝胺合成的抑制作用。结果表明,当添加的紫菜薹花色苷含量小于0.8 mg/m L时,随着添加的紫菜薹花色苷含量增加,抑制效果越来越显著;当添加量等于0.8 mg/m L时,抑制率为62.184%,抑制效果最显著;当添加量大于0.8 mg/m L时,抑制效果基本维持不变。紫菜薹花色苷对N-亚硝胺合成有显著的抑制作用。

In the process of N-nitrosamine synthesis, the inhibitory effect of different anthocyanins on the synthesis of strong carcinogen N-nitrosamine was studied. The results showed that when the content of anthocyanins was less than 0.8 mg/m L, the inhibitory effect became more and more obvious with the increase of the content of anthocyanins added, when the content of anthocyanins was 0.8 mg/m L, the inhibition rate was 62.184% and the inhibitory effect was the most significant, when the added amount was greater than 0.8 mg/m L, the inhibitory effect remained unchanged. Porphyra moss anthocyanins h...