复配天然抗氧化剂对广式腊肠脂肪降解的影响  

Effect of complex natural antioxidants on cantonese sausage fat degradation

作　　者：陈凯旋[1] 刘嘉玲[1] 曾晓房[1,2,3,4] 鲁长海[1] 朱惠珊[1] 白卫东[1,2,3,4] 陈海光[1,2,3,4] 陈耀 

机构地区：[1]仲恺农业工程学院轻工食品学院,广州510225 [2]广东省岭南特色食品工程技术研究中心,广州510225 [3]广东省香精香料(仲恺)工程技术研究中心,广州510225 [4]广州市广式传统食品加工与安全控制重点实验室,广州510225 [5]广州皇上皇集团有限公司,广州510170

出　　处：《食品科技》2015年第10期114-117,123,共5页Food Science and Technology

基　　金：国家自然科学基金项目(31371842);广东省科技厅科技攻关项目(2013B020312008;2013B090600064);广州市科信局科技攻关项目(2011YZ-00016);广东省教育厅科技创新项目(2012CXZD0027;2013KJCX0101);2015年度广东大学生科技创新培育专项

摘　　要：考察添加不同复合天然抗氧化剂(生姜-迷迭香、甘草-迷迭香、VE-迷迭香)后广式腊肠热风干燥和储藏期间游离脂肪酸的变化规律。并以BHT与空白作为对照组,比较不同复合天然抗氧化剂对广式腊肠中游离脂肪酸变化的影响。结果表明:广式腊肠中主要的不饱和脂肪酸为油酸和亚油酸,饱和脂肪酸为硬脂酸与棕榈酸;在热风干燥过程中,广式腊肠中油酸、亚油酸、硬脂酸与棕榈酸基本都呈现上升趋势,其中油酸、亚油酸变化比较明显;而在储藏期间,复合天然抗氧化剂对油酸和亚油酸有一定的抑制作用。The variation of fatty acids by different complex natural antioxidant （ginger - rosemary, licorice - rosemary, VE-rosemary）, hot air drying and storage were investigated. BHT and blank as control group, the effect of fatty acids was compared by different complex natural antioxidant in Cantonese sausage.The results showed that Cantonese sausage mainly unsaturated fatty acids were oleic acid and linoleic acid, saturated fatty acids were stearic acid and palmitic acid. The oleic acid, linoleic acid, stearic acid and palmitic acid basically showed a rising trend, and the oleic acid, linoleic acid changed obviously in Cantonese sausage. The oleic acid and linoleic acid were inhibited by complex natural antioxidant during storage.

关 键 词：广式腊肠 香辛料 抗氧化 酸价 过氧化值 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]