Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
권호 표지

Degradation of Carcinogenic Nitrosamine Formation Factor by natural Food Components 2. Nitrite-scavenging Effects of Seaweed Extracts

천연식품성분에 의한 의한 발암성 니트로사민생성인자 분해작용 2. 해조유출물의 아질산염 분해작용

  • KIM Seon-Bong (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • AHN Bang-Weon (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • YEUM Dong-Min (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • LEE Dong-Ho (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • PARK Yeung-Ho (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • KIM Dong-Soo (Department of Food Science and Technology, Pusan Sanub University)
  • 김선봉 (부산수산대학 식품공학과) ;
  • 안장원 (부산수산대학 식품공학과) ;
  • 염동민 (부산수산대학 식품공학과) ;
  • 이동호 (부산수산대학 식품공학과) ;
  • 박영호 (부산수산대학 식품공학과) ;
  • 김동수 (부산산업대학교 식품공학과)
  • Published : 1987.09.01
Download PDF
⟨ Previous Next ⟩

Abstract

The present paper was investigated to elucidate the nitrite-scavenging ability of seaweed extracts. Seaweed extracts possessed the scavenging ability of nitrite. By fractionation of seaweed extracts, nitrite-scavenging ability of laver(Porphyra tenera), sea lettuce(Enteromorpha compresa) extracts were effective in the water-soluble fraction, but sea mustard (Undaria pinnatifida), sea staghorn (Codium fragile) extracts in the methanol-soluble fraction. Nitrite scavenging ability of seaweed extracts was also pH-dependent, highest at pH1.2 and lowest at pH6.0. Particularly, nitrite-scavenging abilities of water-soluble fractions obtained from laver and sea lettuce were similar to that of L-ascorbic acid at pHl.2. After seaweed extracts were treated with sodium borohydride, nitrite-scavenging ability was remarkably decreased at pH1.2. It is assumed that reducing powers of seaweed extracts participated in their nitrite-scavenging abilities.

일상 식생활에서 널리 섭취하고 있는 해조류를 사용하여 니트로사민의 직접적인 생성인자인 아질산염 분해작용에 관하여 검토하였는데, 그 결과를 요약하면 다음과 같다. 1. 본 실험에 사용한 시료들의 아질산염 분해능은 김${\cdot}$파래 등은 수용성획분과 methanol 가용성획분에서, 미역${\cdot}$청각 등은 methanol 가용성획분에서 그 분해능이 높게 나타났다. 2. 반응용액의 pH 변화에 따른 아질산염 분해능은 pH 1.2에서 가장 컸으며, pH가 증가할수록 분해능은 감소하였다. 3. 각 시료를 10mg씩 취하여 얻은 아질산염 분해능은 동량의 L-ascorbic acid와 비교한 경우, 김과 파래는 pH 1.2에서 L-ascorbic acid와 거의 비슷한 분해능을 나타내었다. 4. 각 시료를 $NaBH_4$로 처리하여 환원능을 소실시킨 후에 측정한 아질산염 분해능은 pH 1.2에서 시료 모두 그 값이 현저하게 감소하였다.

Keywords