一些果蔬对活性自由基和亚硝酸盐的消除作用

对29种新鲜水果和蔬菜的一般营养成分和过氧化物酶、过氧化氢酶活性以及对H_2O_2和NaNO_2的消除能力进行了测定。结果表明,在模拟胃液条件下,各种供试的新鲜果蔬对活性氧自由基和亚硝酸盐均具有不同程度的消除能力,其消除量与新鲜果蔬中的蛋白质含量呈极显著正相关。谷胱甘肽、还原型辅酶Ⅰ、维生素E、维生素C和半胱氨酸等还原性食品成分对NaNO_2和H_2O_2都有良好的线性消除关系。煮沸处理后,有机酸含量高的果蔬对NaNO_2和H_2O_2的消除能力增强,有机酸含量低时,其消除能力下降。提示果蔬对活性氧自由基和亚硝酸盐的消除能力取决于果蔬中还原性食品成分的种类、含量及其氧化还原特性。

Elimination of Active Free Radicals and Nitrite by Some Fresh Fruits and Vegetables

The effects of fresh vegetables, fruits and the main reduced substances in foods on the elimination of nitrite and active free radicals were studies. The results were showed that in a model system of simulated stomach condition, NaNO2, H2O2 were efficiently eliminated by fresh vegetables , fruits and reduced L-glutathione, nicotinamide adenine dinucleotide , cysteine, ascorbic acid, vitamin E and albumin bovine serum. Glucose could also eliminate nitrite weakly. After treatment at 100℃ for 10 min, the capacity of eliminating NaNO2, H2O2increased for those vegetables and fruits with higher content of organic acids, and decreased for ones with lower content of organic acids. It was suggested that the effects of fresh vegetables and fruits on the elimination of nitrite and active free radicals were mainly determinated by the total content and characteristics of all reduced substances.