天然植物对小龙虾仁抗氧化效果的初步研究

Preliminary Study on Antioxidation Effects of Several Natural Plants for Freshwater Crawfish Tailmeat

为了探究天然植物替代人工合成抗氧化剂的可行性,选取6种天然药食同源植物和香料植物(丁香、迷迭香、肉桂、鼠尾草、香茅草和紫苏)为研究对象,采用组分筛选法对其进行组合并制取腌渍液对小龙虾仁进行处理,对贮藏后的小龙虾仁进行TBARS、蛋白质羰基含量和蛋白质巯基含量的检测,考察6种植物的不同抗脂肪氧化和抗蛋白质氧化效果。结果表明,在6种植物中,紫苏具有最好的抗脂肪氧化效果,迷迭香、肉桂、鼠尾草和香茅草组合具有较好的抗蛋白质氧化效果,不同的植物对脂肪和蛋白质具有不同的抗氧化效果。

In order to study the feasibility of natural plant alternative synthetic antioxidants,six kinds of Chinese natural plants were selected which can use both as food and medicine and spiceberry plants(clove,rosemary,cinnamon,sage,lemongrass and purple perilla)as research objects,combined these plants by using the component screening method and made curing liquid to manage Freshwater Crawfish tailmeat as samples,the samples’three indexes of TBARS,protein carbonyl content and protein sulfhydryl content were detected after storage for investigating fat anti-oxidation and protein anti-oxidation effects of the six plants.The results showed that purple perilla had the best fat anti-oxidation effect and the combination of rosemary,cinnamon,sage,lemongrass had good protein anti-oxidation effect in the six kinds of plants,different plants had different antioxidant effects on fat and protein.