각종 차성분의 아질산염 소거능에 대한 연구
(주)코리아스칼라
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- 2016.04.02
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- 1997.12
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서지정보
ㆍ발행기관 : 한국식생활문화학회
ㆍ수록지정보 : 韓國食生活文化學會誌 / 12권 / 5호
ㆍ저자명 : 이정민, 안명수
영어 초록
This reserch was carried out to investigate the nitrite scavenging abilities (NSA) of 7 kinds of tea extracts. Nitrites are used as additives of cured meat preperation and exist in plants, foods, and medicines, so we intake it very often easily. Nitrites can act with amines to produce nitrosamine which is known to be a carcinogen. It is known that the pH, concentration of amines, and amounts of nitrite are three important conditions of nitrosamine occurence. 7 kinds of tea used in this experiment were Persimmon tree (Diospyroo kaki Thiunb, Per.), Mulberry tree (Morus alba Linne, Mul.), Rubber tree (eucommia ulmoi-des Oliver, Rub.), Solomon's-seal (Bolygonatu Morr, Som.), Chicory (Cichorrium intybus L, Chi.), Sumach (Rhus javanica L., Sum.), Docwood (Cornus officinale Sieb, Doc.) and they were extracted with methanol (MeOH), ethyl ether (EtEt), ethyl acetate (EtAc), and also the extract existed in the aqueous layer II (Aq L. II) was used.
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