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在模拟胃内条件下,测定了茄子、黄瓜、球叶甘蓝、扁豆、番茄、灯笼椒、菠菜、胡萝卜、芹菜、葱头和大白菜11种常见蔬菜对N-二甲基亚硝胺形成的阻断作用。结果表明,在以氨基比林为前体,亚硝酸钠为亚硝化剂,pH3.00,37℃,反应一小时的反应体系中,多数蔬菜中天然存在的抗坏血酸可有效地阻断N-二甲基亚硝胺的形成。阻断率范围为32.07％～97.61％。其中以球叶甘蓝阻断率最低,灯笼椒阻断率最高,这和其所含抗坏血酸量的多少有关。葱头、扁豆、菠菜和茄子中除所含抗坏血酸外还有其他物质可阻断N-二甲基亚硝胺的形成,阻断率分别为77.91％、73.40％、57.48％和30.75％(已扣除蔬菜所含抗坏血酸的阻断作用);其阻断作用呈明显的剂量效应关系,相关系数分别为0.756、0.917、0.607和0.801。芹菜中含有促进N-二甲基亚硝胺形成的物质,其平均促进率为+34.00％。
Under the simulated gastric conditions, the resistance to the formation of N-dimethylnitrosamine in eggplant, cucumber, cabbage, lentil, tomato, bell pepper, spinach, carrot, celery, onion and Chinese cabbage Broken effect. The results showed that in the reaction system of aminopyrine as precursor, nitrite as nitrosating agent, pH3.00, 37 ℃ for one hour, the naturally occurring ascorbic acid in most vegetables could effectively block the N-di Formation of Methylnitrosamine. The blocking rate ranged from 32.07% to 97.61%. One of the lowest cabbage block rate, the highest rate of blocking bell pepper, which is related to the amount of ascorbic acid contained. Onion, lentils, spinach and eggplant, in addition to the ascorbic acid contained, blocked the formation of N-dimethylnitrosamine with blocking rates of 77.91%, 73.40%, 57.48% and 30.75%, respectively Vegetable containing ascorbic acid blocking effect); its blocking effect showed a significant dose-response relationship, the correlation coefficients were 0.756,0.917,0.607 and 0.801. Celery contains substances that promote the formation of N-dimethylnitrosamine, with an average promotion rate of + 34.00%.