天然抗氧化剂在抑制水产品贮藏过程中脂质氧化的研究进展  

Research progress of nature antioxidant in inhibiting lipid oxidation of aquatic product during storage

作　　者：米红波[1] 刘爽[1] 李学鹏[1] 励建荣[1] 

机构地区：[1]渤海大学食品科学与工程学院,辽宁省食品安全重点实验室,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013

出　　处：《食品工业科技》2016年第8期364-368,373,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金(31301569;31471639;31271954);高等学校博士学科点专项科研基金课题(优先发展领域20113326130001);“十二五”国家支撑计划项目课题(2012BAD29B06)

摘　　要：水产品因富含多不饱和脂肪酸,在贮藏过程中极易发生氧化酸败而影响色泽、风味等,失去食用价值和商业价值。天然抗氧化剂具有低价、高效、低毒等优点,越来越受到人们的欢迎。本文综述了水产品脂质氧化的过程及机理;介绍了果蔬、中草药、香辛料、茶叶等天然抗氧化剂在水产品贮藏中的应用,及其抗氧化机制;讨论了天然抗氧化剂的研究现状及发展趋势,以期为水产品贮藏保鲜技术的研究提供参考。Aquatic products were more susceptible to oxidation because of high polyunsaturated fatty acids content,thus negatively affecting their colour and flavor and resulting in a loss of edible and commercial value during storage and transportation. Natural antioxidants become more and more popular due to their advantages of low price,high efficient and low toxicity. This paper reviewed the process and mechanism of lipid oxidation,illustrated its applications and anti-oxidation mechanism of fruit and vegetables,Chinese herbal medicine,spice and tea extract in inhibiting lipid oxidation of aquatic food. In addition,current researches and future development trends related with natural antioxidants were discussed. These could provide a reference for studying the storage and preservation of aquatic products.

关 键 词：水产品 脂质氧化 天然抗氧化剂 贮藏 

分 类 号：TS202.3[轻工技术与工程—食品科学]