牛骨肉味香精抗氧化性的研究

Study on Antioxidation and Influence Factors of Cow Bone Meat Flavoring

以牛骨肉味香精为研究对象,以Trolox和VC为对照,探讨了牛骨肉味香精的抗氧性及影响抗氧化性的因素。结果显示:牛骨肉味香精在ABTS体系、Fenton体系、DPPH体系和NBT体系中均具有抗氧化性,牛骨肉味香精在ABTS体系中抗氧化能力受pH、时间和温度的影响。同时在pH=5、2 h、100℃下牛骨肉味香精在ABTS体系中的抗氧化能力最强。

The antioxidant activities of the cow bone meat flavoring were studied in NBT, DPPH, ABTS and Fenton reaction systems. The results showed that the cow bone meat flavoring showed antioxidant effects in ABTS , Fenton reaction systems, DPPH, and NBT. pH, time and temperature had an effect on ability of antioxidant of cow bone meat flavoring in ABTS reaction systems. Cow bone meat flavoring had the most antioxidant ability in ABTS reaction systems under the condition of pH 5, 2 h and 100℃.