核桃体外清除亚硝酸盐及阻断亚硝胺合成的研究

对核桃体外清除亚硝酸盐及阻断亚硝胺合成进行了研究,结果表明:在体外模拟胃液(pH3.0、37℃)的条件下,1%核桃汁对亚硝酸盐的清除率和对亚硝胺合成的阻断率分别为14.72%和63.11%。核桃清除亚硝酸盐的效果虽不及绿茶和大蒜,但核桃具有良好的抑制亚硝化效果,其对亚硝胺合成的阻断率接近大蒜,较绿茶高。核桃对亚硝酸盐的清除率和对亚硝胺合成的阻断率随pH不同而异,其中核桃对亚硝酸盐的清除率在胃液环境pH3.0中最高。核桃对亚硝酸的清除率和对亚硝胺合成的阻断率与温度、核桃汁浓度均呈正相关。核桃对亚硝酸盐的清除率随时间变化很小;对亚硝胺合成的阻断率随时间推移逐渐增加,1%核桃汁在30min时对亚硝胺合成的阻断率高达55.85%。

Study on cleaning nitrite and blocking synthesis of nitrosamine by walnut in vitro

The effects of walnut on cleaning nitrite and blocking synthesis of nitrosamine in vitro were studied inthis paper. The results showed that the cleaning rate and blocking rate of 1% walnut juice were 14.72% and63.11% respectively under simulated human gastric juice in vitro. Walnut had significant effect on blocking syn-thesis of nitrosamine although the effect of cleaning nitrite was worse than green tea and garlic. The cleaningrate and blocking rate were different with various pH value, and the cleaning rate was highest at pH3.0. Thecleaning and blocking rate were correlated with temperature and concentration of walnut. The cleaning rate waslittle influenced by treatment time, but the blocking rate increased gradually with lapsing of time. The blockingrate of 1% walnut juice was up to 55.85% in 30 minutes.