香辛料在肉类食品中抗氧化效应的研究进展  

Research Progress of Antioxidant Effect of Spices in Meat Products

作　　者：吴月德[1] 沈旭丹 吴俊斌[1] 朱芹[1] 

机构地区：[1]杭州师范大学生命与环境科学学院,杭州310004

出　　处：《中国调味品》2015年第4期133-136,共4页China Condiment

摘　　要：香辛料是一类传统的肉类调味品。现代研究表明:除了调味功能以外,香辛料中丰富的天然成分还有很好的抗氧化活性,在油脂和富含脂肪的肉类食品中能起到抑制脂肪氧化,延长保质期的功效。综述了香辛料的使用形态、抗氧化活性成分,以及其抗氧化效应在肉类食品中的应用现状,为进一步开发此类天然食品添加剂提供科学的参考。Modern studies suggest that spices are natural meat seasonings with antioxidant activity. The application of spices in meat products effectively inhibits lipid oxidation and prolongs the shelf life. In this review, the types in application, antioxidant activity ingredients, as well as the anti-oxidative effects of spices in meat products are discussed, which could provide scientific references for their future development as natural food addictives.

关 键 词：香辛料 肉类食品 抗氧化效应 

分 类 号：TS202.1[轻工技术与工程—食品科学]