山楂黄酮提取物对辐照肉糜脂肪氧化的抑制能力  

INHIBITION EFFECT ON LIPID OXIDATION OF IRRADIATED PORK BY ADDING HAWTHORN FLAVONOID EXTRACT

作　　者：汪晓鸣[1] 刘超[1] 曹磊[1] 李珂昕[1] 

机构地区：[1]安徽农业科学院农产品加工研究所,安徽合肥230031

出　　处：《核农学报》2011年第3期514-517,共4页Journal of Nuclear Agricultural Sciences

基　　金：农业部公益性行业科研专项(200803034)

摘　　要：试验研究山楂黄酮的抗氧化性以及对辐照肉糜的抗氧化作用。结果表明,山楂黄酮提取物对DPPH.具有一定清除作用,每110g肉糜中添加0.525mg山楂黄酮粗提物对DPPH自由基的清除率可达到56%。山楂黄酮提取物可有效降低辐照肉糜的脂肪氧化程度,且山楂黄酮提取物与Vc复配添加使用效果明显优于山楂黄酮提取物或茶多酚单独处理。试验表明,山楂黄酮提取物能够减轻辐照肉糜的脂肪氧化。The antioxidant activity of hawthorn flavonoid extract and its inhibition effect on irradiated pork lipid oxidant were investigated.The results showed that hawthorn flavonoids had efficient scavenging effect on DPPH free radicals（DPPH.）,and the scavenging rate reached 56% while 2ml of 0.035mg/ml hawthorn flavonoid extract was added.Hawthorn flavonoid extract can inhibition the lipid oxidation of irradiated pork effectively and it showed a stronger inhibition ability while the hawthorn flavonoid extract were used together with Vc.It is concluded that can decrease the lipid oxidation of pork,hawthorn flavonoid extract is a remarkable natural antioxidant.

关 键 词：山楂黄酮提取物 辐照 猪肉 抗氧化 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]