Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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A Study on Nitrite Scavenging Ability of Tea Extracts

각종 차성분의 아질산염 소거능에 대한 연구

  • Lee, Jung-Min (Department of Food and Nutrition, Sungshin women's University) ;
  • Ahn, Myung-Soo (Department of Food and Nutrition, Sungshin women's University)
  • 이정민 (성신여자대학교 식품영양학과) ;
  • 안명수 (성신여자대학교 식품영양학과)
  • Published : 1997.12.30
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Abstract

This reserch was carried out to investigate the nitrite scavenging abilities (NSA) of 7 kinds of tea extracts. Nitrites are used as additives of cured meat preperation and exist in plants, foods, and medicines, so we intake it very often easily. Nitrites can act with amines to produce nitrosamine which is known to be a carcinogen. It is known that the pH, concentration of amines, and amounts of nitrite are three important conditions of nitrosamine occurence. 7 kinds of tea used in this experiment were Persimmon tree (Diospyroo kaki Thiunb, Per.), Mulberry tree (Morus alba Linne, Mul.), Rubber tree (eucommia ulmoi-des Oliver, Rub.), Solomon's-seal (Bolygonatu Morr, Som.), Chicory (Cichorrium intybus L, Chi.), Sumach (Rhus javanica L., Sum.), Docwood (Cornus officinale Sieb, Doc.) and they were extracted with methanol (MeOH), ethyl ether (EtEt), ethyl acetate (EtAc), and also the extract existed in the aqueous layer II (Aq L. II) was used.

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