体外亚硝化模拟体系优选阻断NPYR生成的复合香辛料精油配比
TS254.4; 为了有效抑制N-亚硝基吡咯烷(N-nitrosopyrrolidine,NPYR)的形成,在体外模拟亚硝化反应体系中,先通过单因素实验研究市售常见的8种超临界萃取香辛料精油(Spices essential oil,SEO),包括花椒精油、八角精油、青花椒精油、丁香精油、迷迭香精油、黑胡椒精油、当归风味姜油、砂仁精油,对NPYR的抑制作用,再利用响应面中心组合试验设计,筛选复合香辛料精油(Compound spices essential oil,CSEO)的最佳配比.单因素实验结果表明,除砂仁精油外,其他7种SEO对NPYR的形成均有抑制作用,抑制率大小与其添加浓度有一定关...
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| Published in | 食品工业科技 Vol. 42; no. 3; pp. 6 - 12 |
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| Main Authors | , , , |
| Format | Journal Article |
| Language | Chinese |
| Published |
天津农学院食品科学与生物工程学院,天津300384%天津农学院动物科学与动物医学学院,天津300384
01.02.2021
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| Subjects | |
| Online Access | Get full text |
| ISSN | 1002-0306 |
| DOI | 10.13386/j.issn1002-0306.2020030353 |
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| Abstract | TS254.4; 为了有效抑制N-亚硝基吡咯烷(N-nitrosopyrrolidine,NPYR)的形成,在体外模拟亚硝化反应体系中,先通过单因素实验研究市售常见的8种超临界萃取香辛料精油(Spices essential oil,SEO),包括花椒精油、八角精油、青花椒精油、丁香精油、迷迭香精油、黑胡椒精油、当归风味姜油、砂仁精油,对NPYR的抑制作用,再利用响应面中心组合试验设计,筛选复合香辛料精油(Compound spices essential oil,CSEO)的最佳配比.单因素实验结果表明,除砂仁精油外,其他7种SEO对NPYR的形成均有抑制作用,抑制率大小与其添加浓度有一定关系.其中迷迭香精油(15、20.0 mL/L)对NPYR的抑制作用最强(80％以上);其次花椒精油(5.0、10.0 mL/L)、青花椒精油(0.5 mL/L)和丁香精油(15.0 mL/L)对NPYR的抑制率可以达到68％以上;当归风味姜油(10.0 mL/L)和八角精油(15.0 mL/L)的抑制效果略低(50％以上),而黑胡椒精油对NPYR的抑制率则相对较弱(低于50％).响应面中心组合设计试验得到对NPYR抑制效果最优的CSEO配比为:441.0 μJ/L花椒精油、337.0 μL/L八角精油、17.0 pjyL青花椒精油、14.0 μL/L丁香精油和137.0 μ_LL迷迭香精油,由模型优选得出对NPYR抑制率的预测值为69.84％,验证试验得出的抑制率为68.40％,CSEO对 N-二甲基亚碎胺(N-nitrosodimethylamine,NDMA)的抑制率为66.69％. |
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| AbstractList | TS254.4; 为了有效抑制N-亚硝基吡咯烷(N-nitrosopyrrolidine,NPYR)的形成,在体外模拟亚硝化反应体系中,先通过单因素实验研究市售常见的8种超临界萃取香辛料精油(Spices essential oil,SEO),包括花椒精油、八角精油、青花椒精油、丁香精油、迷迭香精油、黑胡椒精油、当归风味姜油、砂仁精油,对NPYR的抑制作用,再利用响应面中心组合试验设计,筛选复合香辛料精油(Compound spices essential oil,CSEO)的最佳配比.单因素实验结果表明,除砂仁精油外,其他7种SEO对NPYR的形成均有抑制作用,抑制率大小与其添加浓度有一定关系.其中迷迭香精油(15、20.0 mL/L)对NPYR的抑制作用最强(80％以上);其次花椒精油(5.0、10.0 mL/L)、青花椒精油(0.5 mL/L)和丁香精油(15.0 mL/L)对NPYR的抑制率可以达到68％以上;当归风味姜油(10.0 mL/L)和八角精油(15.0 mL/L)的抑制效果略低(50％以上),而黑胡椒精油对NPYR的抑制率则相对较弱(低于50％).响应面中心组合设计试验得到对NPYR抑制效果最优的CSEO配比为:441.0 μJ/L花椒精油、337.0 μL/L八角精油、17.0 pjyL青花椒精油、14.0 μL/L丁香精油和137.0 μ_LL迷迭香精油,由模型优选得出对NPYR抑制率的预测值为69.84％,验证试验得出的抑制率为68.40％,CSEO对 N-二甲基亚碎胺(N-nitrosodimethylamine,NDMA)的抑制率为66.69％. |
| Author | 马俪珍 任小青 杨华 陈文静 |
| AuthorAffiliation | 天津农学院食品科学与生物工程学院,天津300384%天津农学院动物科学与动物医学学院,天津300384 |
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| Author_FL | YANG Hua MA Lizhen REN Xiaoqing CHEN Wenjing |
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| DocumentTitle_FL | Optimization of the Proportion of Essential Oil of Compound Spices Blocking NPYR Production in Vitro Nitrosation Simulation System |
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| Keywords | 体外模拟体系 N-亚硝基吡咯烷(NPYR) 响应面中心组合设计 香辛料精油 |
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| Snippet | TS254.4; 为了有效抑制N-亚硝基吡咯烷(N-nitrosopyrrolidine,NPYR)的形成,在体外模拟亚硝化反应体系中,先通过单因素实验研究市售常见的8种超临界萃取香辛料精油(Spices... |
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| Title | 体外亚硝化模拟体系优选阻断NPYR生成的复合香辛料精油配比 |
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