杜仲叶提取物对肉糜制品抗氧化和抑菌作用的研究

The Antioxidant and Bacteriostatic Effects of Du-zhong Leaf Extracts on Cooked Pork Patties

研究了不同质量分数(0.10%,0.25%,0.50%)的杜仲叶提取物对猪肉糜制品的抗氧化和抑菌效果,并与添加质量分数0.05%抗坏血酸的处理组进行比较,测定了肉糜产品在8d贮藏期间TBARS,色泽、pH值和菌落总数的变化。结果表明,与对照组相比,所有处理组TBARS值均显著降低(p<0.05)。添加0.10%和0.25%杜仲叶提取物对保持肉糜制品的红度值有较好的作用,但作用效果不及质量分数0.05%抗坏血酸的效果。在抑制微生物生长方面,质量分数0.25%和0.50%的杜仲叶提取物处理组表现出更强的抑菌能力,而质量分数0.10%杜仲叶提取物和0.05%抗坏血酸处理组的抑菌效果不明显。

The antioxidant and bacteriostatic effects of Du-zhong leaf extracts at concentrations of 0.10%, 0.25% and 0.50% on cooked pork patties were investigated and compared with that of 0.05% ascorbic acid during refrigerated storage at 4 ℃ for 8 d. During the storage period, TBARS, meat color, pH value and total plate count were measured. The results indicated that all the treatments significantly （p〈0.05） decrease the TBARS values of cooked pork patties when compared with the control. The addition of Du-zhong leaf extracts at concentrations of 0.10% and 0.25% exhibited stabilizing effect on the redness value to a certain extent, but it was not as good as 0.05% ascorbic acid. The treatments of Du-zhong leaf extracts at concentrations of 0.25% and 0.50% exhibited better bacteriostatic activities during 8 d storage. However, addition of 0.10% Du-zhong leaf extrac, t and 0.05% ascorbic acid did not exhibit such effects.