The Effects Of Pomegranate Peel Polyphenol On The Reduction Of Sodium Nitrate In Pickled Meat

When nitrite enters the body,it reacts with the ferrous ions in the blood to produce three valence iron ions.High ion hemoglobin,however,it does not have the ability to transport oxygen,reduce the content of oxygen in the blood and cause certain harm to human body.It was found that natural fruits and vegetables contain some of the substances,such as polyphenols,vitamins and other substances,which can react with nitrite and generate some not damaging substances reducing the content of nitrite.The pomegranate peel contains the ingredients such as gallic acid and xyloxanine,and also contains mannitol,resin,polyphenol and so on.Pomegranate peel polyphenols containing hydrocarbon and many hydroxyl groups,have very strong activity,such as reaction with metal ions,and alkaloids reaction.Polyphenol has inhibitory effect on some pathogenic bacteria,affecting their growth.Polyphenols also have anti-aging effects.People add polyphenols to cosmetic products,which can make skin compact and prevent wrinkles from regenerating.In this study,pomegranate peel was used as material to extract polyphenols from pomegranate peel.Orthogonal test was used to optimize the extraction process,meanwhile,the effect of nitrite reduction was studied.The optimal formula was optimized to reduce nitrite in beef,pork and mutton,and the reduction of sodium nitrite was explored.The main conclusions are as follows:(1)The research identified the better pomegranate peel polyphenols extraction conditions: 60 mesh pomegranate husk powder particle size,the material liquid than 1:20(g/m L),20%(v/v)ethanol concentration,extraction temperature 50?,extraction time 2h,23.27% of the total polyphenols extraction yield.(2)Pomegranate polyphenol extract and angarin have a weak effect on sodium nitrite.The effect of ellagic acid on sodium nitrite is weak.The determination of the optimal nitrite reduction formula is to add 0.4g,0.8g,0.1g of pomegranate polyphenol extract,0.1g and Vc 0.2 g,respectively,in each kilogram of meat products.(3)The determination of the optimal nitrite to reduce the content of nitrite in beef,pork and mutton decreases significantly,and the reduction of sodium nitrate in three kinds of meat is about 10 ug/kg.