苹果多酚对灌肠的抗氧化性能研究  

Study on the Antioxidation Property of Apple Polyphenol in Sausage

作　　者：张世涛[1] 刘艳芳[1] 彭雪萍[1] 周冰[1] 操晓亮[1] 

机构地区：[1]郑州轻工业学院食品与生物工程系,河南郑州450002

出　　处：《安徽农业科学》2007年第31期10049-10049,10058,共2页Journal of Anhui Agricultural Sciences

基　　金：河南省科技攻关项目(0524270009)

摘　　要：苹果汁生产废渣经70%乙醇提取制得苹果多酚(AP),与BHT(1∶1)复配后,按0.02%的比例加入灌肠,对其抗氧化活性进行跟踪检测。结果表明:加入复配物的灌肠抗氧化性是空白的12.8倍,风味明显改善,抗氧化效果明显,能使得灌肠保鲜期延长半年左右。The apple polyphenol （AP） was prepared by extracting the waste residue from apple juice production with 70% ethanol and compounded with BHT （1 ： 1 ）, and then was added into sausage at the rate of 0.02%. Its antioxidation activity was followed up and detected, The results showed that the antioxidation activity of sausage added compound was 1.28 times of the blank （CK）, with obviously improved flavor and obvious antioxidation effect. It could prolong the fresh-keeping period of sausage for about half a year.

关 键 词：苹果多酚 灌肠 抗氧化性 

分 类 号：TS202.3[轻工技术与工程—食品科学]