香菇抗氧化成分提取及其在牛肉糜中作用研究

Study on extraction of antioxidant ingredients from mushroom and its effect in minced beef

利用静止提取法、恒温回流法、超声波法及恒温水浴提取法对香菇抗氧化成分进行提取,采用测定吸光度值来计算自由基清除率,确定出提取香菇抗氧化成分的最佳方法是超声波法,通过响应面方法对提取工艺条件进行优化,并将香菇提取液应用于牛肉糜中,从pH值、硫代巴比妥酸反应物质(TBARs)、色度及高铁肌红蛋白含量(metMb)变化来评价香菇提取物对生牛肉糜抗氧化性能。结果表明:超声波法提取香菇抗氧化成分最佳工艺条件为料液比1∶49.46,超声时间119.4min,超声功率421.62w,随着时间的延长,香菇提取物对牛肉糜有一定抗氧化作用。

antioxidant ingredients from mushroom was extracted through static extraction, constant temperature reflux method, ultrasonic method and constant temperature water bath extraction method, the absorbance value was measured to calculate the free radical scavenging activity. The optimum extraction method was ultrasonic method. The optimum extraction condition was defined by response surface method- ology. The mushroom extracts were added in minced beef, the change of pH value, thiobarbituric acid re- active substances （TBARs）, chroma and metmyoglobin content （metMb） was used to evaluate the antioxi- dation effect on minced beef. The results showed that the optimum ultrasonic extraction condition was the ratio of material to liquid 1：49.46, ultrasonic time tracts had antioxidation effect on minced beef along 119.4min, ultrasonic power 421.62w. Mushroom ex- with the treating time.