Study on InhIibition of Extract from Guaixi Pomelo Peel to Nitrosation

Abstract

Abstract: The active substance from Guaixi pomelo peel was extracted through different soluvents such as ethanol, acetone and distilled water. The optimum extraction conditions were obtained by the orthogonal test: 90% ethanol in 60 ℃ water bath condensator extracting 1 hour. The maximum inhibition capability of the extract to nitrosamine elhylamine and scavenging sodium nitrite capability were 95.5% and 91.8%, respectively, and the inhibition capability of the extract to nitrosamine elhylamine and scavenging sodium nitrite capability were compared.

Key words: nitrosation, sodium nitrite, shaddock peel extract, inhibition

HUANG Gao-Ling, WENG Cong-Ze, NI Hui, XIAO An-Feng, CAI Hui-Nong. Study on InhIibition of Extract from Guaixi Pomelo Peel to Nitrosation[J]. FOOD SCIENCE, 2007, 28(12): 36-39.

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Study on InhIibition of Extract from Guaixi Pomelo Peel to Nitrosation

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