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信阳毛尖茶对二甲基亚硝胺体外合成的影响
Effect of Xinyang Maojian tea on the formation of Ndimethylnitrosamine(DMN) in vitro
【摘要】 本文在体外模拟胃液条件(pH 3.4,37℃)下探讨了六种信阳毛尖茶对二甲胺和亚硝酸盐合成二甲基亚硝胺(DMN)的影响。结果发现,当反应体系中茶汤浓度达2.7%时.始对DMN合成表现抑制作用.并呈剂量—效应关系,但小于该浓度则呈促进作用。相关分析提示维生素C并非茶叶阻断亚硝化的主要成分。此外几种毛尖茶对NO2均具有很强的结合力,这可能是毛尖茶阻断DMN合成的主要原因。因此推断.茶中阻断亚硝化的主要成分是VC外的有丰富含量的物质,很可能是茶多酚
【Abstract】 The effect of 6 kinds of Xinyang Maojian tea (Chinese green tea) on the formation (pH3. 4, 37°C) of DMN) in vitro was studied.There existed a bipha-sic effect of Maojian tea on the DMN formation: tea liquors with lower conc-entrations (<2. 7%, w/v) could promote the DMN formation: tea liquors withhigher concentrations (>2.7%. w/v) could block the DMN formation. The hig-her the concentration of the tea, the weaker the DMN formation. Thestatistics study showed that vitamin C was not the main constituent of Maojiantea in blocking the DMN formation in vitro. It is suggested that all kinds ofMaojian tea studied have strong scavenging effect on NaNo2, which might be themain reason for tea to block the DMN formation.
- 【文献出处】 河南医科大学学报 , 编辑部邮箱 ,1990年04期
- 【被引频次】1
- 【下载频次】50