绿茶萃取物对N.pdfVIP

8 5 Vol. 8 No. 5 2017 5 Journal of Food Safety and Quality May. , 2017 N- 金 菁, 卢云浩, 何 强* (, 610065) 摘 要: 目的 N-方法 , , (37 ℃, pH 3)20 mmol/L 40 mmol/L , N- (N-nitrosodiethylamine, NDEA)NO2- 结果 , , 2 NDEA ; , NDEA , 4 mg/mL 51.9%45.7%, EGCG , ; 1.6 mg/mL NDEA 结论 , NDEA , 关键词: ; N-; ; Effects of green tea extracts on the synthesis of N-nitrosodiethylamine in vitro * JIN Jing, LU Yun-Hao, HE Qiang (College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu 610065, China) ABSTRACT: Objective To investigate the effects of green tea extracts on N-nitrosodiethylamine synthesis. Methods Green tea was extracted with different polarity solvents to obtain green tea dichloromethane extract, ethyl acetate extract, n-butanol extract and water extract. The constituents of the four extracts were analyzed by high performance liquid chromatography (HPLC), and the extracts were reacted with 20 mmol/L NaNO2 and 40 mmol/L diethylamine in simulated gastric solution (37 ℃ , pH 3) to study the effect