大蒜提取物超氧化物歧化酶对酱腌菜品质影响

Effect of Garlic Extract Superoxide Dismutase on the Quality of Pickles

为了探讨大蒜超氧化物歧化酶(SOD)提取物对酱腌菜亚硝酸盐和营养品质影响,利用不同提取方法对大蒜SOD进行提取。采用不同质量分数SOD对酱腌菜进行处理,研究腌制过程中亚硝酸盐含量的变化及清除效率;选用空白腌制样品进行对照,在固定贮藏时间条件下对菌落总数、氨基酸态氮、总酸、可溶性糖进行测定,分析贮藏期营养品质变化。结果表明,不同处理组亚硝酸盐均有不同程度下降,清除效率随着添加物质量浓度的升高而上升,各处理组与空白组亚硝酸盐下降程度呈显著差异(p<0.05);贮藏期各处理组营养流失均有一定程度减缓,且能够延长贮藏时间至60 d。综合提取成本等因素考虑,选用0.3%~0.5%的SOD提取物能够有效抑制亚硝酸盐积累和贮藏期减缓营养物质流失。本研究通过添加天然提取物改善酱腌菜安全性和提升品质提供参考依据。

To explore the effects of garlic superoxide dismutase(SOD) extract on the nitrite and nutritional quality of pickled pickles, garlic SOD was extracted using different extraction methods. Treat pickles with different quality scores SOD to study the change of nitrite content and removal efficiency;blank pickled samples were selected to determine the total colonies,amino acid nitrogen, total acid and soluble sugar under fixed storage time and analyze the nutritional quality changes during the storage period. The results showed that the nitrite decreased in different treatment groups, and the removal efficiency increased with the quality concentration of the additives and decreased significantly from the blank group(p<0.05);the nutrition loss in each treatment group decreased to some extent during the storage period, and could extend the storage time to 60 d. Considering the comprehensive extraction cost, the selection of 0.3%-0.5% SOD extract could effectively inhibit nitrite accumulation and slow down nutrient loss during the storage period. This study provided reference for improving pickles safety and quality by adding natural extracts.