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我国特产中华猕猴桃汁在模拟胃液的条件下,能阻断N-亚硝基吗啉的形成。在37℃,pH3.13-3.28,吗啉及亚硝酸钠浓度各为2.0mM,经0.5、1.0及2.0小时,其阻断率分别为98.54％,96.43％及97.99％;此结果优于柠檬汁,后者阻断率分别为84.55％,34.79％及37.43％;并优于含同样量的抗坏血酸溶液,其结果分别为97.56％、89.48％及65.62％。将猕猴桃汁中抗坏血酸经酶氧化后,不同时间阻断率仍分别高达90.24％、88.47％及79.84％;氧化后的柠檬汁阻断率分别为65.04％、10.13％及50.58％。抗坏血酸溶液氧化后,保温2小时的阻断率为22.08％。 用高压液相色谱测猕猴桃浓缩计中还原型抗坏血酸,其量为264mg/100ml,柠檬汁中含量为37.0mm/100ml,其范围分别为215.4至384.6mg/100ml及21.2至67.5mg/100ml。
China’s specialty Chinese kiwi juice in the simulated gastric fluid conditions, can block the formation of N-nitroso morpholine. At 37 ℃, pH3.13-3.28, the concentration of morpholine and sodium nitrite were 2.0mM, the blocking rates were 98.54%, 96.43% and 97.99% respectively after 0.5, 1.0 and 2.0 hours. The result was better than lemon Juice, the latter blocking rate was 84.55%, 34.79% and 37.43%; and better than the same amount of ascorbic acid solution, the results were 97.56%, 89.48% and 65.62%. The blocking rates of ascorbic acid in kiwifruit juice after enzymatic oxidation were still up to 90.24%, 88.47% and 79.84% at different times respectively. The blocking rates of oxidized lemon juice were 65.04%, 10.13% and 50.58% respectively. Oxidation of ascorbic acid solution, incubated for 2 hours the blocking rate was 22.08%. The content of reduced ascorbic acid in kiwifruit concentrate was 264mg / 100ml and 37.0mm / 100ml in lemon juice by high pressure liquid chromatography. The ranges were 215.4 to 384.6mg / 100ml and 21.2 to 67.5mg / 100ml, respectively.