摘要
本课题研究肉糜氧化指标的变化情况,将海带多酚提取物应用到乳化肠产品中,研究其对乳化肠氧化稳定性的影响。我们采用溶剂萃取法,检测提取物的总酚含量及抗氧化活性(DPPH自由基清除能力、ABTS自由基清除能力、超氧自由基清除能力、羟基自由基清除能力),研究内容和结果如下:通过正交实验确定海带多酚采用溶剂提取法的提取条件:提取液为40%乙醇,提取液pH为4,料液比为1:10。对海带多酚提取物的抗氧化活性进行评价,将海带多酚稀释至多酚浓度为0.5mg/ml(以没食子酸的量计),测定其抗氧化能力(DPPH自由基清除能力、ABTS自由基清除能力、超氧自由基清除能力、羟基自由基清除能力),并与0.01mg/L抗坏血酸、0.05mg/mL BHA对比,发现其DPPH和ABTS自由基清除能力显著高于BHA和抗坏血酸(P<0.05),但海带多酚提取物羟基自由基的清除率显著低于BHA和抗坏血酸(P<0.05)。
The objective of this study was to determine the index changes of meat oxidation, then applied the kelp polyphenol extracts to emulsion-type sausage products, the oxidative stability of the emulsion sausage were measured.So,we used solvent extraction extracted kelp polyphenols,The total phenolic content and antioxidant activity(DPPH radical scavenging, ABTS radical scavenging, superoxide radical scavenging, hydroxyl radical scavenging capacity) were detected,kelp extract polyphenols was added to the meat patties.Research results are as follows: The optimum extraction conditions: 40% ethanol extract, extract pH 4, solid-liquid ratio was 1:10.Also antioxidant activity of kelp phenolic extracts was evaluated, the kelp polyphenols were diluted to a concentration of 0.5mg/ml(gallic acid), measured antioxidant capacity(DPPH radical scavenging,ABTS radical scavenging, superoxide radical scavenging, hydroxyl radical scavenging capacity),and then compared DPPH and ABTS radical scavenging ability with 0.01 mg/L ascorbic acid,0.05 mg/mL BHA, found that kelp Phenolic extracted was significantly higher than that of BHA and ascorbic acid(P<0.05), but hydroxyl radical scavenging rate was significantly lower than BHA and ascorbic acid(P <0.05).
引文
