A STUDY OF INHIBITING EFFECT OF ORDINARY VEGETABLES ON THE FORMATION OF N-NITROSO COMPOUNDS
- VernacularTitle:常见蔬菜阻断N-亚硝基化合物(NC)形成的研究
- Author:
Shiguang YU
;
Zhicheng LIU
;
Shouyang YU
- Publication Type:Journal Article
- Keywords:
vegetable inhibition ascorbic acid N-nitroso compounds N-nitrosodimethylamine
- From:
Acta Nutrimenta Sinica
1956;0(01):-
- CountryChina
- Language:Chinese
-
Abstract:
The inhibiting effect of 11 kinds of ordinary vegetables including eggplant, cucumber, Chinese cabbage, fresh kidney bean, tomato, paprika, spinach, carrot, onion and celery on the formation of N-nitroso compounds was studied. Most vegetables inhibited the formation of N-nitrosodimethylamine when am-inopyrine and nitrite added to the vegetable juice and citric acid buffer were incubated in a model system simulated stomach condition (pH 3.00, T 37℃) for 1 hr. The inhibiting rate related to the contents of ascorbic acid in the vegetables ranged from 32.70% to 97.61%. Onion, fresh kidney bean, spinach and eggplant inhibited the formation of N-nitrosodimethylamine effectively with the inhibiting rate of 77.91%, 73.40%, 57.48% and 30.75% respectively (the inhibiting effect of ascorbic acid contained in the vegetables had been excluded). The relationship between the dose and the inhibiting effect of onion, fresn kidney bean, spinach and eggplant was good with the correlation coeffecient 0.756, 0.917, 0.607 and 0.801 (p
