绿茶多酚对鸭肉发酵香肠抗氧化性作用的研究

Antioxidant Effect of Green Tea Polyphenols on Duck Fermented Sausage

以感官品质、过氧化值（POV）、TBA值、酸价（AV）为指标,研究绿茶多酚对鸭肉发酵香肠的抗氧化作用。实验结果表明：绿茶多酚对鸭肉发酵香肠感官影响不大,但是添加0.30%-0.40%的茶多酚可使鸭肉发酵香肠的色泽更佳;绿茶多酚能明显减缓鸭肉发酵香肠的氧化速度,并且随着茶多酚添加量的增加,其抗氧化效果也随之增强,即两者之间具有一定的量效关系。

Using sensory score, peroxide value （POV）, TBA value, acid value （AV） as the indexes, the antioxidant effect of green tea polyphenols on duck fermented sausage is studied in the paper. The results show that the green tea polyphenols has little influence on the sensory of duck fermented sausage. But the tea polyphenol adds with 0.30%-0.40% can make the color of duck fermented sausage color better. The green tea polyphenols can significantly slow down the oxidation rate of duck fermented sausage, and its antioxidant effect also increases with the increase of the amount of tea polyphenols. There is a certain dose effect relationship between them.