金樱子鞣质用于火腿肠的抗氧化研究  

Study on Antioxidative Activity of Tannins in Fructus Rosae Laevigatae Added to Ham

作　　者：徐红娟[1] 金哲雄[1] 齐典[1] 

机构地区：[1]哈尔滨商业大学药学院,150076

出　　处：《黑龙江医药》2006年第1期31-33,共3页Heilongjiang Medicine journal

摘　　要：目的：考察金樱子鞣质用于火腿肠的抗氧化性及其金樱子鞣质与抗氧化性的量效关系。方法：分别设空白组,茶多酚组,维生素C组,3%金樱子鞣质组,6%金樱子鞣质组、9%金樱子鞣质组。用TBA法考察各组抗氧化性。结果：3组金樱子鞣质组的抗氧化性较0．06%维生素C组、0．06%茶多酚组均好。3%金樱子鞣质组抗氧化性与6%金樱子鞣质组相当,两者的抗氧化性强于9%佥樱子鞣质组。金樱子鞣质添加量与抗氧化性不呈线性关系。结论：金樱子鞣质低浓度就具有良好的抗氧化性,有很好的开发前景。Objective： To study the antioxidafion of tannins in Fructus Rosae Laevigatae which were added to ham, and the oorrelation between additive quantity of these tannins and antioxidative activity.Methods： Ham was divided into six groups to which tea polyphenols, vitamin C, three ooncentrations of tannins in Fructus Rosae Laevigatae were added respectively.TBA method was applied Io detect antioxiditive activity.Results： Low cpmcentration showed more antioxidation than vitamin C and high and middle ooncentrations.There was no linearity between additive quantity and anfioxidate activity of tannins in Fructus Rosae Laevigatae .Conclusion： Low contentration showed well antioxidation.It is oonfirmed that there will be great value to explore the application of Fructus Rosae Laevigatae.

关 键 词：金樱子 鞣质 TBA法 火腿肠 络合滴定法 

分 类 号：R284[医药卫生—中药学]