大葱成分去除刀鱼中亚硝酸盐的研究

目的提取辛香材料大葱中的有效成分,研究有效成分对亚硝酸盐的去除效果。方法采用盐酸萘乙二胺分光光度法测定大葱不同成分提取液在同等条件下对刀鱼中亚硝酸盐的清除率。结果大葱中各成分的提取率分别为多糖(0.48%)、维生素C(0.75%)、黄酮(0.38%)、多酚(3.019%)、有机硫化物(1.15%)。大葱中有效成分去除刀鱼中亚硝酸盐的清除率依次为有机硫化物(80.04%)黄酮(72.90%)维生素C(32.13%)多酚(24.90%)多糖(6.62%)。各成分对亚硝酸盐的清除率IC_(50)值分别为有机硫化物(58.69μg)维生素C(68.59μg)黄酮(155.62μg)多酚(200.80μg)多糖(755μg)。结论有机硫化物、维生素C可作为亚硝酸盐的清除成分,为进一步开发亚硝酸盐去除剂提供理论依据。

Removal of nitrite in the saury by compositions of scallion

The elimination rates of the different composition from the scallion extracts to nitrite were determined by using N-(1-naphthal-)ethylenediamine dihydrochloric spectrophotometry methed .Scallion extract different composition under the same conditions of saury clearance rate of nitrite.With each other is not the same method to extract the composition, extraction rate can be achieved respectively polysaccharide (0.48%), vitamin C (0.75%), flavone(0.38%), polyphenols (3.019%), organic sulfide (1.15%).The results show that the effective components of scallion, such as vitamin C, polysaccharides, polyphenols, flavonoids, organic sulfide, etc all can effectively remove the nitrite in the seafood, clearance of organic sulfide (80.04%) > flavone(72. 90%) > vitamin C (32.13%) > polyphenol (24.90%) > polysaccharide (6.62%).Calculated by the composition of nitrite clearance IC50 alue concentration of organic sulfide respectively (58.69 ug) < vitamin C (68.59 ug) < flavonoids (155.62 ug) < polyphenols (200.80ug) < polysaccharide (755ug).