淫羊藿黄酮对中式香肠贮藏期品质的影响研究

Effects of Flavonoids Extracted from Epimedium sagittatum on Quality of Chinese Sausage During Storage

为解决中式香肠氧化变质及化学添加剂残留问题,研究淫羊藿黄酮对中式香肠贮藏过程中感官指标、酸价、硫代巴比妥酸反应物(Thiobarbituric acid reactive substance,TBARs)、挥发性盐基总氮(Total volatile basic nitrogen,TVB-N)和亚硝酸盐含量的影响,并测定了其对菌落总数和大肠菌群的抑制作用。结果表明:淫羊藿黄酮对于保持中式香肠贮藏期间的感官品质,抑制酸价、TBARs值、TVB-N值的提高以及降低亚硝酸盐含量均有较显著作用,且存在剂量依赖;同时,淫羊藿黄酮对香肠中的微生物繁殖具有一定的抑制作用。研究提示淫羊藿黄酮在中式香肠贮藏期间不仅起到了较好的抗氧化和抑菌作用,还能降低亚硝酸盐残留,因此可作为一种天然添加剂应用于肉制品保藏。

In order to solve the problem of oxidative deterioration and food preservatives residue in Chinese sausage,the effects of flavonoids extracted from Epimedium of sensory quality,acid value,thiobarbituric acid reactive substance(TBARs)value,total volatile basic nitrogen(TVB-N)value,nitrite residue and antibacterial activity during storage of Chinese sausage were studied.The results showed that flavonoids extracted from Epimedium not only had significant effects on slow down the changes of sensory quality caused by the oxidative deterioration,but also possibly inhibiting the acid value,TBARs value,TVB-N value and microbial growth of Chinese sausage during storage,and the inhibition ratio had dosedependent effect with concentration.The study suggests that the flavonoids extracted from Epimedium not only had better antioxidant and antibacterial activities on Chinese sausage during storage,but can reduce the nitrite residue,therefore,it can be used as a natural food additive to preserve meat products.