Abstract: The effect of mulberry (Fructus Mori) alcohol extraction (MAE) for scavenging sodium nitrite and inhibiting the formation of N-nitrosodiethylamine (NDEA) was systematically investigated in vitro and the correlation between the capability of scavenging sodium nitrite,inhibiting NDEA synthesis and the contents of related functional components from fifteen mulberry samples was also analyzed.The results showed that there were significant differences in the total phenolics,procyanidins and total flavonoids contents of mulberry from different producing areas or different mulberry cultivars,among which,the black mulberry variety PR-01 showed the highest content of procyanidins (155.41 mg/g) and total flavonoids (3.05 mg/g).With the content of MAE increasing and reaction time extending,the effect on nitrite scavenging and NDEA formation in simulated gastric acid was enhanced.The MAE from fifteen mulberries had different effects on nitrite scavenging and NDEA formation inhibition.The extracts of PR-01 mulberry presented the best nitrite scavenging and NDEA formation inhibition effects with the maximum scavenging rate of sodium nitrite and blocking synthesis of NDEA at 92.40% and 87.25%,respectively,which were equivalent to that of ascorbic acid.Total phenolics,procyanidins and total flavonoids demonstrated correlations with the nitrite scavenging and synthesis blocking of NDEA.In conclusion,mulberry alcohol extracts has a potent ability to scavenge nitrite and block the synthesis of nitrosamines,and polyphenols,procyanidins,flavonoids may be the main bioactive components for it to exert these effects.

Key words: mulberry alcohol extraction, nitrite, N-nitrosodiethylamine, total phenolics, procyanidins, total flavonoids