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石榴皮提取物对猪肉饼冷藏过程中脂肪氧化稳定性的影响 被引量:8

Effect of Pomegranate Peel Extract on Lipid Oxidative Stability in Pork Patties during Cold Storage
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摘要 选用陕西省优势天然资源产物石榴皮提取物,测定其总酚及总黄酮含量,采用5种方法对其抗氧化活性进行评价,并研究不同质量浓度石榴皮提取物的添加对猪肉饼冷藏过程中脂肪氧化稳定性的影响。结果表明:石榴皮提取物具有高效的2,2’-联氮双-(3-乙基苯并噻唑林-6-磺酸)二胺盐(2,2’-azinobis-(3-ethylbenzothi azoline-6-sulfonic acid)ammonium salt,ABTS)自由基(ABTS^+·)、·OH和1,1-二苯基-2-三硝基苯肼自由基清除能力以及一定的金属离子(Fe^(2+))螯合能力;石榴皮提取物的添加(0.01%、0.05%和0.10%)能明显减缓猪肉饼冷藏过程中的脂肪氧化;总体来说,随着石榴皮提取物添加量的增加,其脂肪氧化抑制效果增强,且添加0.01%石榴皮提取物时的抑制效果与添加0.01%(以脂肪含量为基准)丁基羟基茴香醚相当。 In this experiment, the contents of total polyphenols and flavonoids in a commercial pomegranate peel extract were determined. The antioxidant activity of the extract was evaluated by five different methods, and the effect of different concentrations of the extract on lipid oxidative stability in pork patties during cold storage was studied. The results showed that the extract had strong scavenging activity against 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt(ABTS), hydroxyl and 1,1-diphenyl-2-picrylhydrazyl(DPPH) radicals and was able to chelate metal ions(Fe^2+). The addition of the extract(0.01%, 0.05% and 0.10%) significantly inhibited fat oxidation in pork patties during refrigeration storage. In general, the inhibitory effect on lipid oxidation was increased as the concentration of the extract increased and the inhibitory effect of the extracts at 0.01% was similar to that of butylated hydroxyanisole at 0.01% based on fat content.
作者 曹云刚 李颖 李春强 赵倩倩 朱振宝 李保玲 秦雪翠 CAO Yungang;LI Ying;LI Chunqiang;ZHAO Qianqian;ZHU Zhenbao;LI Baoling;QIN Xuecui(School of Food and Biological Engineering,Shaanxi University of Science and Technology,Xi'an 710021,China;College of Food Science,Shenyang Agricultural University,Shenyang 110866,China;Shaanxi Jiahe Phytochem Co. Ltd.,Xi'an 710077,China)
出处 《肉类研究》 北大核心 2018年第12期14-18,共5页 Meat Research
基金 国家自然科学基金青年科学基金项目(31801480 31501502) 陕西科技大学科研启动项目(2016QNBJ-16)
关键词 石榴皮提取物 猪肉饼 抗氧化性 总酚 总黄酮 脂肪氧化 pomegranate peel extract pork patties antioxidant activity total polyphenols total flavonoids fat oxidation
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