摘要
以迷迭香为原料,研究迷迭香鼠尾草酸的提取工艺及其对冷鲜牛肉贮期品质的影响。研究结果表明:迷迭香鼠尾草酸提取最佳工艺条件为超声功率为266.9 W,超声提取时间为35.4 min,液料比为20.9︰1(m L/g),乙醇质量分数为78.9%。迷迭香鼠尾草酸能维持贮期中的冷鲜牛肉pH在6.2以下,较好地维持过氧化物酶活性,保持脂肪氧化度TBA值在0.7 mg/m L以下。因此,迷迭香鼠尾草酸能提高冷鲜牛肉贮期的品质。
Mainly discuss the extraction technology and its effect on quality of chilled beef of carnosic acid from rosemary. The optimum extraction conditions of carnosic acid from rosemary were determined, such as extraction power for 266.9 W, ultrasonic extraction time for 35.4 min, the solution and material ratio for 20.9︰1（m L/g）, and ethanol concentration for 78.9%. The pH of chilled beef in storage period can be keep below 6.2 and the peroxides＇ activity can be keep better because of carnosic acid from rosemary. And TBA value also is keep below 0.7 mg/mL. Thus, carnosic acid from rosemary has a good ability to improve the quality of chilled beef in storage period.
出处
《食品工业》
北大核心
2014年第12期119-122,共4页
The Food Industry
关键词
迷迭香
鼠尾草酸
提取
冷鲜牛肉
rosemary
carnosic acid
extraction
chilled beef
