芹菜粉对自由基的清除作用及在肉制品中的应用  

Free Radical Scavenging Effect of Celery Powder and the Antioxidant in Meat Products

作　　者：孙冬梅[1] 郇延军[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《肉类研究》2011年第9期1-4,共4页Meat Research

基　　金：常州市农业推广项目

摘　　要：为研究芹菜中的黄酮类物质的抗氧化性,对芹菜中的黄酮类物质进行测定,采用羟自由基体系、超氧阴离子自由基体系及DPPH(二苯代苦味本酰肼)自由基体系对芹菜粉清除自由基的活性进行研究,并探讨其对NO2-的清除作用,将其应用到肉制品中去,研究其对硫代巴比妥酸(TBARS)值的影响。结果表明:芹菜中黄酮含量为12.5mg/g;芹菜粉对以上3种自由基及NO2-具有较好的清除作用,其清除率分别可以达到91.7%、36.1%、83.9%、19.4%;芹菜粉可使肉糜的TBARS值下降13.6%。表明芹菜粉具有一定的抗氧化特性。The scavenging activities of celery powder, prepared from celery stalk by pulping, decolorization, pH adjustment, oven drying and comminution, against hydroxyl, superoxide anion and DPPH free radicals and nitrite were investigated. Meanwhile, the application of celery powder in minced pork and its effect on the TBARS （thiobarbituric acid reactive substances） value of minced pork were evaluated. The content of flavonoids in celery powder was 12.5 mg/g. Celery powder revealed powerful scavenging effect against hydroxyl, superoxide anion and DPPH free radicals and nitrite, with a maximum scavenging rate of 91.7%, 36.1%, 83.9% and l 9.4%, respectively. Compared with the blank, the presence of celery powder resulted in a 13.6% decrease in the TBARS value of minced pork.

关 键 词：芹菜粉 清除 自由基 肉制品 硫代巴比妥酸(TBARS) 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]