荞麦醋有机酸和多酚组成及其对牛肉保鲜效果研究

Composition of Organic Acids and Polyphenols in Buckwheat Vinegar and Its Preservation Effect on Beef

文章分析荞麦醋有机酸和多酚的组成并探讨其对牛肉的保鲜效果。荞麦经过酒精发酵与醋酸发酵制得荞麦醋;采用高效液相色谱(HPLC)分析其有机酸和酚类化合物组成,并用荞麦醋浸渍牛肉,测定牛肉冷藏(2~4℃)过程中(12,24,36,48,60 h)色泽、抗氧化能力、挥发性盐基氮(TVB-N)含量、丙二醛含量、细菌总数和质构的变化。结果表明,荞麦醋中有6种有机酸,其中乙酸含量最高,为3.134 g/dL;9种酚类化合物,其中表儿茶素没食子酸酯含量最高,为50.535 mg/dL。荞麦醋浸渍牛肉在贮藏过程中(12~60 h)色泽、细菌总数、丙二醛含量和挥发性盐基氮含量显著低于对照组(P<0.05),抗氧化能力和质构特性显著高于对照组(P<0.05)。荞麦醋含有多种有机酸和多酚类化合物,能有效改善冷藏牛肉的保鲜效果。

In this paper,the composition of organic acids and polyphenols in buckwheat vinegar and its preservation effect on beef are explored.Buckwheat is fermented with alcohol and acetic acid to produce buckwheat vinegar.The composition of organic acids and polyphenols is analyzed by high performance liquid chromatography(HPLC).Beef is soaked with buckwheat vinegar,and the changes of color,antioxidant capacity,total volatile base nitrogen(TVB-N),malondialdehyde content,total bacterial count and texture of beef during refrigeration(2~4℃)are determined at 12,24,36,48,60 h.The results show that there are six organic acids in buckwheat vinegar,among which,the content of acetic acid is the highest of 3.134 g/dL;there are nine phenolic compounds,among which,the content of epicatechin gallate is the highest of 50.535 mg/dL.During storage(12~60 h),the color,total bacterial count,malondialdehyde content and total volatile base nitrogen content of beef soaked with buckwheat vinegar are significantly lower than those of the control group(P<0.05),and the antioxidant capacity and texture properties are significantly higher than those of the control group(P<0.05).Buckwheat vinegar contains various organic acids and polyphenols,and can effectively improve the preservation effect of chilled beef.