超声辅助提取余甘子多酚及其抗亚硝化活性研究

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Study on Ultrasound-Assisted Extraction of Polyphenols from Phyllanthus emblica L. and Their Anti-nitrosation Activity

WANG Guanqin，WANGRui （School of Chemistryand Chemical Engineering，Zhaotong University， Zhaotong 657oo0，China）

Abstract： The ultrasound-assisted extraction process of polyphenols from Lycium barbarum was optimized by single-factor and orthogonal methods，and its anti-nitrification activitywas explored.The results show thatunder the process conditions of an ethanol volume fraction of 60% ， an ultrasonic temperature of 50% ，an ultrasonic time of 30min ，and a solid-liquid ratio of 1：50（g：mL） ，the yield of Cinnamomum glutinosa polyphenols can reach the optimal value of 22.45% . Within the concentration range under investigation， the polyphenols of Phyllostachys amicus can effectively remove nitrite and block the synthesis of nitrosamines，and there is a dose-efect relationship.When the test concentrations were 0.12mg⋅mL-1 and 0.47mg⋅mL-1 ，the clearance rate and blocking rate reached 90.33% （20号 and 92.35% respectively， indicating that the polyphenols of Phyllstacharya paliana have strong anti-nitrification activity and can be used as a potential resource for the development of new natural food additives.

Keywords：Phyllanthus emblica L.; polyphenols; nitrite; nitrosamine

亚硝酸盐是肉制品中广泛使用的食品添加剂，具有发色、防腐、赋予加工产品特有风味的作用[1-2]。（剩余8338字）