迷迭香、茶多酚、V_E对干腌火腿贮藏过程中抗脂质氧化及护色效果的研究

Effect of rosemary extract,tea polyphenols,vitamin E on lipid oxidation and color stability during storage of dry-cured hams

采用迷迭香、茶多酚、VE及其复合剂为抗氧化剂,喷淋于干腌火腿切块表面,研究其对切块火腿脂质抗氧化和护色的效果。结果表明:各处理组与空白对照差异显著(P<0.05)。4个月后单一组茶多酚(T)、迷迭香(R)、VE(V)的过氧化值(POV)分别比空白对照降低了21%、51%、23%,TBARs值降低了12%、57%、36%;茶多酚+迷迭香(TR)、茶多酚+VE(TV)、迷迭香+VE(RV)的POV值分别降低了40%、39%、30%,TBARs值降低了46%、57%、48%。单一组中迷迭香抗氧化效果最佳(P<0.05),复合剂的相乘效用使其比单一组表现出更好的抗氧化效果(P<0.05),与BHT的效果相当。茶多酚(T)、迷迭香(R)、茶多酚+VE(TV)的护色效果显著(P<0.05)。

The inhibition of lipid oxidative and color changes of dry-cured ham cuts by natural antioxidants. rosemary extract, tea polyphenols, vitamin E and their combination were studied. The results showed all treatments were highly effective in inhibiting lipid oxidation （ P 〈 0.05）. Tea polyphenols, rosemary, VE restrained composing of POV were 21%, 51%, 23%, TBARs value reduced 12%, 57%, 36% respectively. Combinatorial natural antioxidants TR,TV, RV restrained composing of POV were 40% ,39% ,30%, TBARs value reduced 46%, 57% ,48%. Rosemary alone was effective in inhibiting lipid oxidation than tea polyphenols, VE. Combinatorial natural antioxidants, which were as good effective as BHT in delaying lipid oxidation, were significantly more effective than those individual use of antioxidants （ P 〈 0.05）. T, R and TV exert inhibitory effect of color change significantly（ P 〈 0.05）.