天然抗氧化剂在重组牛肉干中应用效果的评价  

Evaluationof on effect of natural antioxidants in recombinant beef jerky

作　　者：何腊平[1,2] 龚进[1,2] 胡斌[1,2] 朱秋劲[1,2] 

机构地区：[1]贵州大学生命科学学院,贵州贵阳550025 [2]贵州省农畜产品贮藏与加工重点实验室,贵州贵阳550025

出　　处：《食品与机械》2013年第3期107-110,133,共5页Food and Machinery

基　　金：贵州省农业攻关(编号:黔科合NY字[2011]3099);贵州农畜产品贮藏与加工重点实验室建设(编号:黔科合计Z字[2012]4001)

摘　　要：以VC、VE、茶多酚为天然的抗氧化性成分,分别采用高、低剂量水平添加到重组型牛肉干中,通过饲喂衰老模型小鼠和果蝇含抗氧化功能成分的重组牛肉干并检测其抗衰老指标,对功能性重组型牛肉干的抗氧化特性进行评价。随机将雌雄小鼠(或果蝇)分为对照组及高、低剂量水平的VC、VE、茶多酚共14组。对于小鼠,检测其抗氧化指标:血清、肝脏组织匀浆中过氧化氢酶和总抗氧化能力;对于果蝇,则检测其抗衰老指标:最高寿命、平均寿命和半数死亡时间。结果表明,含VE的重组牛肉干的抗衰老能力最强,尤其是高剂量VE,其次是VC。因此,可由VE、VC等天然抗氧化剂制成抗氧化功能性重组牛肉干食品。Vc, VE, tea polyphenols （TP） as natural antioxidant in- gredients, high and low dose of which were respectively added to re combinant beef jerky. Then, their antioxidant characteristics were e- valuated by determination of antioxidant indicators of the aging mod- el in mice and Drosophila by feed of them with the recombinant beef jerky. Male and female mice （or Drosophila） were randomly divided into 14groups, including the level of the control group, and the groups respectively feed by the high and low dose of the antioxidant. For mice, its antioxidant indicators： CAT and T-AOC in serum and liver homogenates were analyzed~ for Drosophila, the anti aging indi- cators：the highest life expectancy, average life expectancy, and half of the time of death were measured, respectively. The results showed that anti-aging capability of the recombinant beef jerky con- taining Vr was strongest, especially for high-dose VE, followed by the Vc. So, the functional recombinant beef jerky with antioxidantactivity could be prepared by VE, Vc and other natural antioxidants.

关 键 词：天然抗氧化剂 过氧化氢酶 总抗氧化能力 重组牛肉干 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]