摘要
目的:分析虾青素联合茶多酚对南湾鳙鱼进行保鲜的可行性。方法:三氯甲烷-乙醇法从南湾鳙鱼肉糜中提取鱼油,将虾青素和油溶性茶多酚的混合物添加到在烘箱强化保存条件下(60℃65℃)的鱼油中,定时测定鱼油酸价、过氧化值等指标的变化,并和虾青素、茶多酚、叔丁基对苯二酚(TBHQ)、丁基羟基茴香醚(BHA)、维生素E五种单一抗氧化剂对鱼油的抗氧化作用进行比较,考查虾青素和茶多酚联合作用对南湾鳙鱼油抗氧化性能的影响。结果:鱼油中添加抗氧化剂可明显抑制酸价和过氧化值的上升,单一抗氧化剂对南湾鳙鱼油的抗氧化性能表现为:TBHQ>虾青素>油溶性茶多酚>BHA>维生素E,虾青素联合茶多酚对南湾鳙鱼油的抗氧化作用和TBHQ相当,0.02%虾青素+0.02%茶多酚的复合抗氧化剂可使南湾鳙鱼油在20℃条件下的预期贮藏期从20d延长到120d。结论:虾青素联合茶多酚对南湾鳙鱼油具有良好的抗氧化作用,鱼油中二者的添加量为0.02%虾青素+0.02%茶多酚。
Objective : The study was to explore the feasibility of using astaxanthin and tea polyphenols in fresh - keep- ing of Nan - Wan Sand Gurnard fish. Method : The fish oil were extracted from fish flake by chloroform - ethanol meth- od, staxanthin blended with tea polyphenols were added fish oil stored at 60℃. The changes of acid value and peroxide value of fish oil at a certain period of time were measured. Fish oil oxidization and antioxidation were tested and com- pared by five kinds of antioxidants: astaxanthin, tea polyphenols, tert - butyl hydroquinone (TBHQ), butyl- hydroxyanisd (BHA) and VE Result: Antioxidants significantly inhibited the increase of acid value and peroxide value of fish oil, each antioxidant had different activities to fish oil: TBHQ was bitter than astaxanthin, followed by tea poly- phenols, BHA and vitamin E. Antioxidant compound had the same anti - oxidation effect on fish oil as TBHQ. The optimum combination of antioxidant compound was tea polyphenol 0. 02% and astaxanthin 0. 02%. It prolonged the storage time from 20d to 120d. Conclusion: Compared with the control test, antioxidant compound with 0. 02% tea polyphenols and 0. 02% astaxanthin exhibited the best antioxidation effect on Nan - Wan Sand Gurnard fish oil.
出处
《中国食品添加剂》
CAS
北大核心
2012年第4期114-117,共4页
China Food Additives
基金
河南省科技攻关计划项目
项目编号:112102110144
关键词
南湾鳙鱼
鱼油
虾青素
茶多酚
抗氧化
Nan - Wan Sand Gurnard
fish oil
astaxanthin
tea polyphenols
anti - oxidation