甘草提取物对冷藏兔肉糜脂肪酸氧化的影响  

Effect of licorice extracts on fatty acids oxidation in rabbit meat during storage at 4 ℃

作　　者：徐谓 李洪军[1] 贺稚非[1] 

机构地区：[1]西南大学食品科学学院,重庆400716

出　　处：《食品与发酵工业》2017年第2期161-165,共5页Food and Fermentation Industries

基　　金：国家兔产业技术体系肉加工与综合利用项目(CARS-44-D-1)

摘　　要：以四川白兔后腿肉为原料,通过气相色谱研究兔肉糜在4℃冷藏过程中脂肪酸的变化规律,以及3种甘草提取物对脂肪酸氧化的影响。结果表明:3种甘草提取物对DPPH·有较强的清除能力,且对冷藏过程中兔肉糜脂肪酸的氧化有抑制作用。甘草醇提物和水提物对多不饱和脂肪酸的氧化抑制作用较强;甘草醇提物和购买的甘草提取物对单不饱和脂肪酸氧化抑制效果较好。3种提取物对兔肉糜中n-3和n-6多不饱和脂肪酸氧化均有抑制作用,但不能将n-6/n-3比值维持在(5~10)/1。Sichuan white rabbit hind leg meat was used to study fatty acids oxidation. Three different licorice ex- tracts were added to grounded meat. The results indicated that licorice extracts had effective DPPH · scavenging activity and slowed down fatty acids oxidation. Ethanol and aqueous extracts of licorice exhibited significantly inhibition ability of polyunsaturated fatty acid oxidation, while ethanol extract and the purchased extract had stronger effects on monounsaturated fatty acid antioxidation. All extracts shows the inhibition capacity to n-3 and n-6 polyunsaturated fatty acids oxidation, but they were incapable of keeping n-6/n-3 ratio as （5 -10）/1.

关 键 词：四川白兔 甘草 脂肪酸 气相色谱 

分 类 号：TS251.54[轻工技术与工程—农产品加工及贮藏工程]