花椒叶多酚提取物对白鲢咸鱼脂肪氧化及脂肪酸组成的影响  

Effect of Zanthoxylum bungeanum Maxim.leaf extract on the lipid oxidation and fat acid composition of salted silver carp

作　　者：李君珂[1] 刘森轩 刘世欣[2] 崔保威[2] 崔昱清 彭增起[2] 

机构地区：[1]鲁东大学食品工程学院,山东烟台264025 [2]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品工业科技》2015年第15期109-113,共5页Science and Technology of Food Industry

基　　金：现代农业产业技术体系建设专项(nycytx-38)

摘　　要：将花椒叶多酚提取物添加于白鲢咸鱼中,研究加工过程中咸鱼脂肪酸组成变化,分析花椒叶提取物对脂肪氧化的影响规律。结果表明:花椒叶多酚提取物处理组的白鲢咸鱼在加工过程中总脂肪含量略有增加(p>0.05),游离脂肪酸所占比例有所下降(p<0.05)。与空白组比较,添加花椒叶提取物可以有效降低咸鱼的脂肪氧化水平,且随着花椒叶的添加量增多,过氧化值(POV)和硫代巴比妥酸值(TBARS)都显著下降(p<0.05),脂肪氧化水平降低。当添加量为0.03%时,能够有效控制白鲢咸鱼的脂肪氧化,并形成较好的风味、色泽和口感。The effect of Zanthoxylum bungeanum Maxim.leaf（ZML）extract on fat composition of salted silver carp was measured during the processing time,and the effect of ZML extract on lipid oxidation of salted silver carp was indicated.Results showed that the treatment salted fish had higher lipid content than control （p 〉 0.05）and lower free fatty acid percent（p 〈0.05）.With the growing addition of extract, the peroxide value（POV） and thiobarbituric acid reactive substances（TBARS） values were decreased rapidly（ p 〈 0.05）.An amount of 0.03% extract could inhibit the oxidation of salted fish and form excellent flavor, good color, lustre, and taste.

关 键 词：花椒叶提取物 白鲢咸鱼 脂肪氧化 脂肪酸组成 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]