油菜蜂花粉黄酮提取物抗氧化性测定及在色拉米中的应用  

Antioxidation of rape bee pollen flavonoid extracts and application in salami

作　　者：杨凤田[1] 张雅玮[1] 李顺[1] 刘成花[1] 黄孝闯 刘世欣[1] 彭增起[1] 

机构地区：[1]南京农业大学食品科学与技术学院,食品安全与营养协同创新中心,江苏南京210095

出　　处：《食品工业科技》2016年第15期121-124,128,共5页Science and Technology of Food Industry

摘　　要：利用超声波辅助提取油菜蜂花粉黄酮类化合物,以总抗氧化能力、DPPH自由基清除能力和羟基自由基清除能力为指标评价体外抗氧化能力,并将其应用到色拉米肠中评价对脂肪氧化的影响。结果表明,油菜蜂花粉黄酮得率为3.02%,油菜蜂花粉提取物中黄酮含量为604 mg/g。黄酮含量为250μg/m L的油菜蜂花粉提取物的总抗氧化能力、DPPH自由基清除能力和羟基自由基清除能力分别是维生素E(250μg/m L)的1.62倍、1.18倍和3.11倍。0.05%油菜蜂花粉黄酮提取物能显著降低色拉米的过氧化值(POV)和硫代巴比妥酸值(TBARS)(p<0.05)。The fiavonoid in rape bee pollen was extracted by ultrasound -assisted technology. The in vitro antioxidant capacity was observed through three antioxidant assays including total antioxidant capacity, DPPH radical scavenging ability and hydroxyl radical scavenging capacity.The rape bee pollen flavonoid extracts were investigated as a natural antioxidant for the lipid stability of the salami.According to the results, the yield of flavonoid was 3.02% in rape bee pollen and 604 mg/g in the extracts.Total antioxidant capacity, DPPH radical scavenging ability and hydroxyl radical scavenging capacity of 250 pg/mL flavonoid extracted from rape bee pollen were respectively 1.62,1.]8,3.11 times that of Vitamin E.Addition of 0.05% flavonoid extracts significantly caused a decrease（p 〈0.05）in the POV values and TBARS values of the salami.

关 键 词：油菜蜂花粉 黄酮提取物 抗氧化 色拉米 应用 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]