沙葱提取物对羊肉香肠抗氧化效果的研究  

Study of Allium Mongolicumregel Extracts on Antioxidative Effect of Mutton Sausage

作　　者：李亚蕾[1] 罗璨[2] 范艳丽[1] 剧柠[1] 

机构地区：[1]宁夏大学农学院,宁夏银川750021 [2]宁夏大学新华学院,宁夏银川750021

出　　处：《食品研究与开发》2016年第9期6-10,共5页Food Research and Development

基　　金：国家科技支撑计划课题(2015BAD29B05)

摘　　要：以感官品质、过氧化值（POV）、TBA值、酸价（AV）为指标,研究沙葱提取物对羊肉香肠的抗氧化效果。试验结果表明：沙葱醇提物比水提物及沙葱浆具有更高的抗氧化性能,沙葱醇提物能减缓羊肉香肠的氧化速度,并且随着添加量的增加,抗氧化效果也增加。醇提物浓度对羊肉香肠感官影响较大,添加1%-1.5%时香肠的感官品质较好,使用添加量为1%醇提物进行3℃-5℃贮藏试验,证明其具有显著的抗氧化性,对羊肉香肠贮藏有利。The anti oxidative effect of Allium mongolicum extract of mutton sausage was studied when the sen-sory quality, peroxide value（POV）, TBA value, acid value（AV） were taken as the evaluating indicators. The experimental results showed that：Allium mongolicum alcohol extract had antioxidant properties higher than wa-ter extract and Allium pulp. The alcohol extracts can slow down the oxidation rate of the mutton sausage, and with the increased of the amount of the increased, the antioxidant effect was also increased. The concentration of ethanol extract had a great influence on the sensory of mutton sausage. The sensory quality of sausage had better when 1%-1.5%of the alcohol extracts was added. The storage experiment of mutton sausage with the addition of 1 % ethanol extracts in 3 ℃-5 ℃ temperature demonstrated that it had a significant antioxidant activity, which was beneficial to the storage of mutton sausage.

关 键 词：羊肉香肠 沙葱提取物 抗氧化性 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]