迷迭香提取物在体外和萨拉米中的抗氧化活性  

Antioxidant Activity in Vitro of Rosemary Extract and Its Inhibitory Effect against Lipid and Protein Oxidation in Salami

作　　者：姜蕾[1] 康大成 张万刚[1] 周光宏[1] JIANG Lei;KANG Dacheng;ZHANG Wangang;ZHOU Guanghong(Key Laboratory of Meat Products Processing and Quality Control,Ministry of Education,Jiangsu Collaborative Innovation Center of Meat Production and Processing Quality and Safety Control,Nanjing Agricultural University,Nanjing 210095,China)

机构地区：[1]南京农业大学肉品加工与质量控制教育部重点实验室江苏省肉类生产与加工质量安全控制协同创新中心,江苏南京210095

出　　处：《食品科学》2018年第13期68-73,共6页Food Science

摘　　要：研究迷迭香提取物的体外抗氧化活性及其对萨拉米脂肪和蛋白质氧化的影响。对迷迭香进行提取,并测定提取物的总酚含量、1,1-二苯基-2三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除率、氧化自由基吸收能力(oxygen radical absorbance capacity,ORAC)和还原力。将不同质量分数的迷迭香提取物加入萨拉米中,测定其对萨拉米加工过程中硫代巴比妥酸反应产物和总巯基含量的影响。结果表明:迷迭香提取物的总酚含量为197.6 mg/g。当质量浓度大于80μg/m L时,迷迭香提取物的DPPH自由基清除能力要优于异抗坏血酸钠(P<0.05);迷迭香提取物的ORAC为2 920.3μmol Trolox/g,显著高于异抗坏血酸钠(1 746.9μmol Trolox/g)(P<0.05);迷迭香提取物在达到一定质量浓度时的还原力与异抗坏血酸钠无显著差异(P>0.05)。添加质量分数为0.02%和0.03%的迷迭香提取物可以有效抑制萨拉米的脂肪氧化,效果优于0.02%的异抗坏血酸钠(P<0.05);添加质量分数为0.03%的迷迭香提取物能显著抑制蛋白质氧化(P<0.05),效果与0.02%的异抗坏血酸钠相当。本研究证明迷迭香提取物具有较好的体外抗氧化活性,并可以有效抑制萨拉米加工过程中的脂肪和蛋白质氧化,是一种高效的自由基清除剂和天然抗氧化剂。The antioxidant activity in vitro and inhibitory effect of rosemary extract on lipid and protein oxidation in salami were assessed. The total phenol content of rosemary extract was measured, and its 1,1-diphenyl-2-picrylhydrazyl（DPPH） radical scavenging effect, the oxygen radical absorbance capacity（ORAC） and reducing power were investigated. The effect of adding different amounts of rosemary extract to salami on the content of thiobarbituric acid reactive substances and total protein thiol content was addressed during salami processing. The results showed that the total polyphenol content of rosemary extract was 197.6 mg/g. Rosemary extract at concentrations greater than 80 μg/m L possessed higher DPPH radical scavenging activity than sodium D-isoascorbate（P〈0.05）. Its ORAC was 2 920.3 μmol Trolox/g, which was significantly higher than that（1 746.9 μmol Trolox/g） of sodium D-isoascorbate（P〈0.05）. There was no significant difference in reducing power between rosemary extract at a certain concentration and sodium D-isoascorbate（P〉0.05）. The addition of rosemary extract at 0.02% or 0.03% could more effectively inhibit lipid oxidation in salam than sodium D-isoascorbate at 0.02%（P〈0.05）. The addition of rosemary extract at 0.03% showed significant inhibitory effect on protein oxidation and the effect was comparable to that at 0.02%（P〈0.05）. This experiment confirmed that rosemary extract has good antioxidant activity in vitro and as an efficient free radical scavenger and natural antioxidant, it can significantly inhibit lipid and protein oxidation during the processing of salami.

关 键 词：迷迭香提取物 抗氧化活性 萨拉米 脂肪氧化 蛋白质氧化 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]