한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제34권8호
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  • Pages.1293-1296
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  • 2005
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  • 1226-3311(pISSN)
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  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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해조류에 의한 아질산염 소거활성 분석-연구노트-

Determination of Nitrite-scavenging Activity of Seaweed

  • 박영범 (강원도립대학 식품생명과학과)
  • 발행 : 2005.10.01
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초록

일상 식생활에서 널리 섭취하고 있는 식용 및 미식용인 16종의 해조류를 사용하여 니트로사민의 직접적인 생성인자인 아질산염 소거작용에 관하여 검토하였다. 그 결과, 갈조류의 경우가 녹조류 및 홍조류에 비해 우수한 분해효과를 나타내었으며 갈조류 중에서도 다시마과의 감태, 곰피, 구멍쇠 미역이 뛰어난 아질산염 분해효과를 나타내었다. 또한 각 시료 모두 pH의존성이 크게 나타나 pH 4.2 및 6.0에서 보다 pH 1.2에서 아질산염 분해효과가 뛰어났으며 아질산염 분해효과가 우수할수록 환원력이 높아 아질산염 분해능과 환원력은 밀접한 관련성을 나타내었다.

Nitrite plays an important role in the formation of carcinogenic nitrosamine. In order to effectively inhibit the formation of carcinogenic nitrosamine in food and biological systems, scavenging of residual nitrite is necessary. In screening test of nitrite-scavenging effect of seaweed, The methanol extract from Phaeophyta was more effective than those from Rhodophyta and Chlorophyta. Among the brown algae family, Laminariaceae, A. cribrosum (90.4$\%$) and E. cava (80.1$\%$), E. stolonifera (79.0$\%$) that belong to genus Ecklonia showed marked nitrite-scavenging effect at pH 1.2. Furthermore, these algae showed potent reducing power and radical scavenging activity. The nitrite-scavenging effect was correlated with level of reducing power.

키워드

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