天然物质对广式腊肉贮存期间酸价的影响  

Effect of natural product on acid value of cantonese cured meat during the storage

作　　者：梁丽敏[1] 徐勇[1] 吴胜旭[1] 

机构地区：[1]广东省食品工业研究所广东省食品工业公共实验室,510308

出　　处：《中国食品添加剂》2010年第6期57-62,共6页China Food Additives

基　　金：粤港招标重点突破项目(2005A20303002)

摘　　要：为了研究植物多酚提取物、植物皂甙、VC、VE和肌肽等几种天然物质对广式腊肉储藏中酸价的影响,结果显示肌肽能够最为显著地抑制腊肉中酸价升高。通过研究各种物质对腊肉中储藏过程中性脂肪酶、酸性脂肪酶、磷脂酶的抑制作用,初步阐明天然物质对广式腊肉酸价抑制的机理。结果表明,在检测的多种物质中,多酚提取物对磷脂酶活力抑制效果不明显,在储藏前3周对中性脂肪酶显示出较强的抑制效果,在储藏前5周对酸性脂肪酶有显著的抑制效果。三种皂苷提取物对不同脂肪酶抑制效果有显著差异,其中绞股蓝提取物对三种脂肪酶都有一定的抑制效果,而人参和西洋参提取物对磷脂酶和中性脂肪酶抑制效果不显著。肌肽能够显著抑制腊肉中三种酯质水解酶的活性,因此能够较好地控制腊肉的酸价。Several natural product including phytopolyphenol extracts,phytosaponin,vitamin C,vitamin E,canosine was used to study their effect on acid value of Cantonese cured meat in different storage stages.The results showed that canosine inhibited the acid value most significantly.The inhibition effects on three lipolysis enzymes（neutral lipase,acidic lipase,phospholipase）of these products were studied to preliminaryly discover the mechanism.The results indicated among all the substances examined,polyphenol containing extracts（PCE）had little inhibition effect on phospholipase;it had significant inhibition effect on neutral lipase for the first 3 weeks and significant inhibition effect on acidic lipase for the first 5 weeks.Three saponin containing extracts（SCE）showed great inhibition difference on different lipolysis enzyme,Five leaf Gynostemma Herb extract can inhibit all the three lipolysis enzymes to a certain degree,while ginseng and American Ginseng extracts showed no significan inhibition effect on neutral lipase.Canosine inhibited three lipolysis enzymes significantly,therefore,it can better control the acid value in the meat.

关 键 词：天然物质 广式腊肉 酸价 酯质水解酶 

分 类 号：TS202.1[轻工技术与工程—食品科学]