以茶多酚为主体的抗氧化剂联用对冷却肉保鲜作用的研究

Study on the Extraction of Tea Polyphenols by Ion Precipitation Technology and Analyses of Preservation of Chilled Pork

研究了茶多酚及其分别与维生素E(VE)、维生素C(Vc)、(VE+Vc)联用对冷却肉的保鲜作用,探讨了各组抗氧化剂的保鲜机理。结果表明:茶多酚对冷却肉具有显著的保鲜效果,它与VE、Vc、(VE+Vc)联合使用时有增效作用。保鲜效果顺序为:茶多酚+Vc+VE>茶多酚+VE>茶多酚+Vc>茶多酚>对照组。

Effect of tea polyphenols and its mixtures respectively blended with VE,Vc, (VE + Vc) on the shelf-life of chilled pork was studied, and the preservation mechanism of these antioxidants was primarily investigated. The results showed that the preservation of chilled pork was been greatly improved by application of tea polyphenols, and the activity was stronger when tea polyphenols were mixed with VE, Vc or (VE + Vc). The length of the shelf-life of chilled pork was listed as follows; tea polyphenols +Vc + VE>tea polyphenols +VE>tea polyphenols +Vc >tea polyphenols>as-received.