Sawamura M, Sun S H, Ozaki K, Ishikawa J, Ukeda H
Department of Bioresources Science, Faculty of Agriculture, Kochi University, B-200 Monobe, Nankoku, Kochi 783-8502, Japan.
J Agric Food Chem. 1999 Dec;47(12):4868-72. doi: 10.1021/jf9903206.
Twenty-eight kinds of citrus essential oils and their components were studied for inhibitory effects on the formation of N-nitrosodimethylamine (NDMA). The reaction mixture consisted of dimethylamine and sodium nitrite adjusted at pH 3.6, in addition to essential oils and an emulsifying agent. The quantification was determined by high-performance liquid chromatography monitored at 220 nm. All of the essential oils inhibited the formation of NDMA in the range of 20-85%. The oils of ujukitsu (Citrus ujukitsu Hort. ex Shirai), yuzu (C. junos Tanaka), mochiyu (C. inflata Hort. ex Tanaka), and ponkan (C. reticulata Blanco cv. F-2426) inhibited the formation of NDMA much more effectively than other citrus oils. The inhibitory proportions of components of citrus essential oils such as myrcene, alpha-terpinene, and terpinolene were as high as 80%.
研究了28种柑橘属植物精油及其成分对N-亚硝基二甲胺（NDMA）形成的抑制作用。反应混合物除了精油和乳化剂外，还包括在pH 3.6下调节的二甲胺和亚硝酸钠。通过在220 nm处监测的高效液相色谱法进行定量测定。所有精油对NDMA形成的抑制率在20%至85%之间。温州蜜柑（Citrus ujukitsu Hort. ex Shirai）、柚子（C. junos Tanaka）、默科特橘柚（C. inflata Hort. ex Tanaka）和椪柑（C. reticulata Blanco cv. F-2426）的精油对NDMA形成的抑制效果比其他柑橘属植物精油更显著。月桂烯、α-萜品烯和萜品油烯等柑橘属植物精油成分的抑制率高达８０％。
