摘要
苹果汁生产废渣经75%乙醇提取制得苹果多酚(AP),采用烘箱法,以猪油为底物,对AP与VC,PG,BHT等复配物的油脂抗氧化活性跟踪检测。结果表明,AP与BHT(1:1)复配物抗氧化性最好,分别是单一组分AP、BHT的2.87和3.22倍。将卤肉置于含有0.02%复配物的卤汁内浸泡3min,在60℃下,于第12天时测得抗氧化性比空白高94倍,而菌落总数(第13天)降低4倍,可使货架期延长5天左右。
Apple Polyphenois （AP） were prepared by means of extraction from apple juice residue with 75%ethanol in water.The antioxidant activities of various combinations of AP and VC,PG,BHT were monitored by using lard as the substrate in oven and the results showed that the 1：1 combination of AP-BHT were optimum,and its antioxidant activity was as 2.87 and ;3.22 times as that Pork pieces dipped in a curing solution containing 0,02%1：1 AP -BHT for 3 minute.After in oven （at 60℃） for 12 days,it was found that the antioxidant activity of the sample was as 94 time high as that of the control and colony total of the sample covering the coating （13 days） were reduced as 4 times as that of the control ,and it also could extend 5 days of shelf-life.
出处
《肉类研究》
2006年第12期9-11,共3页
Meat Research
基金
河南省科技攻关项目(0524270009)
关键词
苹果多酚
卤肉
货架期
Apple Polyphenol/cooking meat/shelf-life extension
