枸杞叶黄酮提取物对复合羊肉糜脂肪酸的影响研究

Effects of the Flavonoids from Lycium barbarum Leaves on Fatty Acids of Compound Minced Mutton

试验以枸杞叶黄酮提取物为研究对象,采用气相色谱-质谱联用(GC-MS)检测方法研究在0~4℃冷藏过程中(0,3,6,9,12,15天)枸杞叶黄酮提取物对复合羊肉糜脂肪酸相对含量的影响,结果表明:枸杞叶黄酮提取物对n-亚麻酸、花生四烯酸、亚油酸、月桂酸、十五烷酸、肉豆蔻酸具有显著的抗氧化效果,能够对复合羊肉糜起到较好的抗脂肪酸氧化的作用。

Taking the flavonoids extracts fromLycium barbarumleaves as the research object,the gas chromatography-mass spectrometry（GC-MS）method is used to detect the flavonoids.The effects of flavonoids extracts from Lycium barbarum leaves on the relative content of fatty acids in compound minced mutton are studied during different storage time（0,3,6,9,12,15 days）in refrigerated conditions（0-4℃）.The results show that the flavonoids fromLycium barbarumhave significant antioxidant effect on linolenic acids,arachidonic acids,linoleic acids,lauric acids,pentadecanoic acids and myristic acids.The experimental results show that the flavonoids fromLycium barbarum have better oxidation effect on the fatty acids in compound minced mutton.