卤烤鸭中类黑精的提取及其抗氧化活性与化学稳定性研究

Extraction,antioxidant activity and chemical stability of melanoidin extract from stewed roast duck

该研究通过单因素试验及正交试验优化鸭皮类黑精的提取工艺,并对鸭皮类黑精的抗氧化活性与稳定性进行测定。结果表明,影响鸭皮类黑精提取因素强弱顺序为:乙醇体积分数>提取温度>提取时间>料液比。最佳提取参数为提取剂为5%(体积分数)乙醇、料液比为1∶40(g∶mL)、提取时间4 h、提取温度60℃。鸭皮类黑精具有较强的1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除能力、一定的还原力及羟自由基(·OH)清除能力,且与浓度显著正相关。随着贮藏时间的延长,卤烤鸭鸭皮中的类黑精含量先升高后降低(P<0.05),在贮藏1个月后达到最大值;光照时间(日光)、温度、pH、还原剂(Na 2SO 3)对卤烤鸭鸭皮中类黑精的稳定性均有一定影响;避免日光照射、降低贮藏温度、调节pH至中性或弱碱性以及适当添加还原剂,可提高类黑精的稳定性。

In order to improve the stability of color and flavor during the storage of meat products,the properties of melanoidin,one of the main pigments on the surface of meat products,were studied.The extraction process of melanoidin from duck skin was optimized by single factor test and orthogonal test.The antioxidant activity and stability of melanoidin from duck skin were measured.The results showed that the order of the factors affecting the extraction of melanoidin from duck skin was:Ethanol volume fraction>extraction temperature>extraction time>ratio of material to liquid.Moreover,the optimal extraction parameters were 5%ethanol at the ratio of 1∶40 by solid-liquid at 60℃for 4 h.The DPPH radical scavenging ability,reducing power and·OH scavenging ability of duck skin melanoidin were stronger,and were significantly positively correlated with the concentration.With the prolongation of storage time,the content of melanoidin in the skin of stewed roast duck was increased first and then decreased(P<0.05)and reached the maximum value after 1 month of storage.Illumination time(sunlight),temperature,pH and reducing agent(Na 2SO 3)all had a certain effect on the stability of melanoidin in the skin of stewed roast duck.So,avoiding sunlight exposure,reducing storage temperature,adjusting pH to neutral or slightly alkaline and adding reductants appropriately can improve the stability of melanoidin.