药食同源赶黄草醇提物对中式香肠脂质氧化和蛋白质稳定性的影响及相关性分析

Effect of Ethanol Extract from Penthorum chinense Pursh on and Correlation Analysis between Lipid Oxidation and Protein Stability in Chinese Sausage

通过超声辅助提取法得到赶黄草醇提物,其总黄酮和总酚含量分别为(17.43±1.41)mg/g和(14.78±0.95)mg/g。同时利用超高效液相色谱-四极杆-飞行时间质谱技术鉴定出该赶黄草提取物中的43种主要化合物。将0.05%、0.1%、0.3%赶黄草提取物和0.02%丁基羟基茴香醚+二丁基羟基甲苯(1∶1,m/m)分别添加到中式香肠中,研究其对香肠脂质氧化和蛋白质稳定性的影响。通过对中式香肠在不同贮藏时间的酸价、过氧化值、硫代巴比妥酸反应物值、羰基含量、巯基含量和挥发性盐基氮值的测定,发现0.3%赶黄草提取物组的硫代巴比妥酸反应物值在第35天明显低于0.02%丁基羟基茴香醚+二丁基羟基甲苯对照组,添加赶黄草提取物对中式香肠中蛋白质羰基、巯基含量和挥发性盐基氮值的作用也能达到对照组的效果。虽然,赶黄草提取物组中酸价和过氧化值比对照组略高,其所反映的抗脂质氧化能力仍明显优于空白组。因此,赶黄草提取物可作为替代人工合成抗氧化剂的候选之一应用于中式香肠生产,对延长产品品质和货架期有积极的作用。

In this study,an ethanol extract from P.chinense Pursh was obtained by ultrasonic-assisted extraction,whose contents of total flavonoids and phenols were(17.43±1.41)mg/g and(14.78±0.95)mg/g,respectively.In total,43 major chemical compounds were identified in the extract by ultra-high performance liquid chromatography-quadrupole-time of flight-mass spectrometry(UPLC-QTOF-MS).In addition,the effects of 0.05%,0.1%and 0.3%P.chinense Pursh extract or 0.02%butylated hydroxyanisole(BHA)combined with butylated hydroxytoluene(BHT;1:1,m/m)on lipid oxidation and protein stability in Chinese sausage were studied.The acid value(AV),peroxide value(POV),thiobarbituric acid reactive substance(TBARS)value,carbonyl content,sulfhydryl content and total volatile basic nitrogen(TVB-N)content of Chinese sausage were determined at different storage times.It was found that the TBARS value of the sausage with 0.3%P.chinense Pursh extract was significantly lower than that of the control group(0.02%BHA+BHT)on the 35th day,and the protein carbonyl and sulfhydryl contents and TVB-N content of the sausage with P.chinense Pursh extract were similar to those of the control group.Although the AV and POV of the P.chinense Pursh extract group were slightly higher than those of the control group,its lipid oxidation resistance was significantly better than that of the control group.Therefore,as a potential candidate to replace synthetic antioxidants,P.chinense Pursh extract has the potential to be used in the production of Chinese sausage for its positive effect on improving the product quality and extending the shelf life.