水皂角提取物对广式腊肠酸价抑制和抗氧化作用的研究  

The effect of Cassia mimosoides extracts on acid value inhibition and anti-oxidation of Cantonese style sausage

作　　者：谭毅[1] 唐书泽[1] 詹磊[1] 宋珂珂[1] 

机构地区：[1]暨南大学食品科学与工程系,广州510632

出　　处：《食品科技》2008年第9期196-199,共4页Food Science and Technology

基　　金：广州市重点攻关项目(20006-Z2-E0201)

摘　　要：将水皂角提取物、儿茶素按不同比例添加到广式腊肠中,成熟后采用真空包装,在32℃温度下贮藏35d。观察贮藏期广式腊肠酸价、过氧化物值、TBA值的变化,结果显示,添加了水皂角、儿茶素的腊肠其过氧化物值和TBA值与对照比较明显降低,添加0.08%水皂角提取物的腊肠其酸价较对照组低,表明水皂角同时具有抗氧化作用和酸价抑制作用。The Cassia mimosoides extracts and tea catechins were added in the Cantonese style sausage during processing. The sausage was vacuum packaged and stored at 32 ℃ for 35 days. Changes of acid value（AV）, peroxide value（POV） and thiobarbituric acid values（TBA） were measured during the storage. Results showed that the POV and TBA were significantly lower in the sausage added with Cassia mimosoides extracts and tea catechins, compared with the control. The sausage added with 0.08% Cassia mimosoides extracts had lower values in AV, showing that Cassia mimosoides extracts has the effects of inhibition of both acid value and oxidation.

关 键 词：广式腊肠 水皂角 儿茶素 

分 类 号：TS201.2[轻工技术与工程—食品科学] TS251.1[轻工技术与工程—食品科学与工程]