苦丁茶作为肉食品添加剂应用的初步研究  

Preliminary Application Study of Ilex Kudingcha as a Meat Food Additive

作　　者：郭燕[1,2] 郑金海[1,2] 刘国民[1,2] 柳贤德[1,2] 赵峰[1,2] 

机构地区：[1]海南大学农学院,海南海口570100 [2]海南大学苦丁茶研究所,海南海口570100

出　　处：《农产品加工（创新版）（中）》2013年第6期9-11,15,共4页Farm Products Processing

基　　金：海南省自然科学基金(312099);2012留学人员科技活动项目择优资助项目(2012);动物营养学国家重点实验室开放课题(2004DA125184F1211)

摘　　要：研究苦丁茶抗氧化能力及对肉储存品质的影响,应用丙酮、甲醇、乙醇3种溶剂分别萃取纳米粉体的冬青科冬青属苦丁茶,通过测定不同浓度苦丁茶样品萃取物的DPPH,ABTS+值来分析它们的抗氧化能力;通过在肉饼中分别添加0,0.5%,1.0%的苦丁茶粉末,分别测定0,5,10 d肉样品的DPPH,ABTS+,TBA值来分析苦丁茶在肉样品中的抗氧化能力,并对其进行简单地感官评价。结果表明,萃取效果乙醇<甲醇<丙酮,随着浓度的递增,苦丁茶萃取物的抗氧化能力增加;苦丁茶丙酮萃取液对延长肉的保存期、抑制脂肪氧化、保持肉的品质具有显著效果。A study is undertaken to evaluate the antioxidant activities of nano crushed Ilex kudingcha C. J. Tseng powder with different extract solution, including acetone, methanol and ethanol, and different concentrations of the extract by measuring their DPPH, ABTS~ value. Then, to study storage quality of meat, adding with 0, 0.5%, 1.0% of kudingcha powder, sample＇s ABTS, DPPH, TBA are measured at 0, 5, 10 d. And the simple sensory evaluation is test. Results show that ethanol, methanol, acetone extraction effect extend. With the increasing of concentration, the antioxidant ability of kudingcha and the inhabitation of fat oxidation are enhanced and the maintenance of meat quality has a noteworthiness effect.

关 键 词：苦丁茶 抗氧化能力 食品添加剂 

分 类 号：TS201[轻工技术与工程—食品科学]