摘要
以玉米须为原料,测纯化后玉米须总黄酮的各项抗氧化指标,玉米须总黄酮对·OH和DPPH自由基的IC_(50)分别为0.155 mg/mL和0.049 mg/mL。与此同时,将已纯化的玉米须总黄酮添加至猪肉脯中,通过测定POV值、色度和电子鼻为质量指标,对比研究提取的玉米须总黄酮、市售BHT和植酸对猪肉脯的抗氧化效果。结果表明:储存26 d后,玉米须总黄酮的抗氧化性最强,其POV为1.625 meq/kg,而未添加抗氧化剂的猪肉脯(空白)POV值为3.75 meq/kg;电子鼻实验结果表明,添加玉米须总黄酮的猪肉脯与空白组的气味相似度为94.95%。综上所述,玉米须总黄酮可作为一种天然抗氧化剂应用于肉制品中。
The total flavonoids were extracted from corn silk. The IC 50 of ·OH and DPPH radical scavenging of purified total flavonoid were 0.155 mg/mL and 0.049 mg/mL.The total flavonoids were added to dried pork slices and the antioxidant activity of total flavonoids were evaluated by the POV value, TBA value, and e-nose.BHT and phytic acid were used as the positive control. After 26 days storage, the result showed that POV values of dried pork slices with or without total flavonoids addition were 1.625 meq/kg and 3.75 meq/kg. The e-nose result showed that the similarity of the odor of the pork preserved with or without total flavonoids was 94.95%. In a conclusion, total flavonoids from corn silk can be used as a natural antioxidant in food.
作者
胡佳慧
刘璐
乔宇
廖李
李弥友
汪兰
石柳
丁安子
李新
吴文锦
HU Jiahui;LIU Lu;QIAO Yu(Agricultural Products Processing Subcenter of Hubei Agricultural Science & Technology Innovation Center / Instituteof Processing of Agricultural Produce and Nuclear Agricultural Research, Hubei Academy of Agricultural Sciences,Wuhan 430064, China;Hubei Province Lyiyuan Agricultural Products Co Ltd, Qianjiang 433100, China)
出处
《食品科学技术学报》
CAS
北大核心
2018年第3期66-71,共6页
Journal of Food Science and Technology
基金
湖北省知识产权局高价值专利培育转化和产业化项目(201701033A)
湖北省科技支撑低温肉制品综合保鲜及品质控制技术研究项目(2014BBB012).
关键词
玉米须
总黄酮
抗氧化性
猪肉脯
自由基
corn silk
total flavanones
antioxidant activity
dried pork slices
radical