玉米须黄酮对冷藏猪肉糜脂质氧化的影响  

Effect on Corn Silk Flavonoids on Lipid Oxidation of Minced Pork during Refrigerated Storage

作　　者：芮怀瑾[1] 孙婷婷[1] 吴昊[1] 单佩佩[1] RUI Huai-jin;SUN Ting-ting;WU Hao;SHAN Pei-pei(College of Chemical Engineering, Xuzhou College of Industrial Technology, Xuzhou 221140, Jiangsu, China)

机构地区：[1]徐州工业职业技术学院化学工程学院

出　　处：《食品研究与开发》2019年第14期62-68,共7页Food Research and Development

基　　金：江苏省高校哲学社会科学研究项目(2018SJA1026);徐州市生化资源高效综合利用工程研究中心项目基金(XZGCJ201806-03)

摘　　要：为研究玉米须黄酮提取物对冷藏猪肉糜的脂质氧化的影响作用,以VE和二丁基羟基甲苯(butylated hydroxy toluene,BHT)为对照,分别将相同质量浓度0.01%的玉米须黄酮、VE和BHT添加到冷藏猪肉糜中,在4℃冷藏7 d过程中测定pH值、过氧化物值、硫代巴比妥酸值、感官评分和质构指标,并比较三者的DPPH自由基清除率.结果表明,随着冷藏时间延长,玉米须黄酮可以有效的抑制猪肉糜的pH值、过氧化物值和硫代巴比妥酸值的升高,较好地维持感官品质和质构特性,且DPPH自由基的清除效果优于VE,与BHT相似.因此,玉米须黄酮作为安全有效的天然抗氧化物质,能较好的抑制冷藏猪肉糜的脂质氧化,维持肉糜品质.The effect of flavonoid extracts from corn silk on lipid oxidation of minced pork during refrigerated storage was studied. VE and butylated hydroxy toluene (BHT) were used as study controls. The minced pork samples were treated with the same mass fraction of 0.01 % flavonoid extracts, VE and BHT. The pH value, peroxide value (POV), thiobarbituric acid reactive substances (TBARS) value, sensory evaluation and texture properties were measured during 7 days storage period at 4 ℃. DPPH free radical scavenging capability of flavonoid extracts, VE and BHT were determined. The results indicated that flavonoid extracts had a significant inhibitory effects on the increase of pH value, POV and TBARS value, while the most obvious effect was observed in maintaining sensory and texture properties. The DPPH free radical scavenging capability of flavonoid extracts was almost as effective as BHT, and better than VE. Therefore, as a safe and effective natural antioxidant, flavonoid extracts from corn silk could effectively inhibit lipid oxidation of minced pork and maintain its quality.

关 键 词：玉米须黄酮 猪肉糜 脂质氧化 品质特性 抗氧化剂 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]