藤茶提取物对素肉丸冷藏期间脂质和蛋白质氧化的抗氧化活性影响  

Antioxidant Activity of Vine Tea(Ampelopsis grossedentata) Extract on Lipid and Protein Oxidation in Vegetarian Meatballs during Refrigerated Storage

作　　者：张煊 徐玉 薛海 姜国川[1] 闫晓慧 刘学军[1] ZHANG Xuan;XU Yu;XUE Hai;JIANG Guochuan;YAN Xiaohui;LIU Xuejun(College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,China;Tourism College,Jilin Business and Technology College,Changchun 130507,China;Finance and Taxation College,Jilin Business and Technology College,Changchun 130507,China)

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118 [2]吉林工商学院旅游学院,吉林长春130507 [3]吉林工商学院财税学院,吉林长春130507

出　　处：《食品科学》2020年第3期212-217,共6页Food Science

基　　金：吉林省科技发展计划项目（20160307014NY）

摘　　要：氧化是限制许多食品保质期的最重要因素之一。为了调查藤茶提取物(vine tea extract,VTE)对素肉丸在冷藏期间脂质氧化和蛋白质氧化的抗氧化活性,按素肉丸质量添加0.1%、0.3%VTE到素肉丸中,并与空白对照和0.01%二丁基羟基甲苯(butylated hydroxy toluene,BHT)(阳性对照)进行比较,通过对比冷藏期间各组素肉丸的理化性质、过氧化值(peroxide value,POV)、硫代巴比妥酸反应产物(thiobarbituric acid reactive substances,TBARS)值、羰基和巯基含量来评估VTE对素肉丸脂质和蛋白质氧化的影响。结果表明:与空白对照相比,VTE可以有效保持素肉丸的水分含量、亮度及弹性(P<0.05);能显著抑制POV和TBARS值的增加(P<0.05),并以剂量依赖方式抑制羰基化合物的形成(P<0.05),且这种抑制作用高于BHT。以上表明一定剂量的VTE可以显著抑制素肉丸在冷藏期间的脂质氧化和蛋白质氧化,为VTE作为仿肉产品的天然抗氧化剂提供了理论依据。Oxidation is one of the most important factors limiting the shelf life of many food products.The objective of this study was to investigate the inhibitory effect of vine tea(Ampelopsis grossedentata)extract(VTE)on lipid and protein oxidation in vegetarian meatballs during refrigerated storage.The physicochemical properties,peroxide value(POV),thiobarbituric acid reactive substances(TBARS)value,and carbonyl and sulfydryl contents of vegetarian meatballs added with VTE at 0.1%and 0.3%were compared with those of the blank and positive(0.01%butylated hydroxy toluene(BHT))controls.The results showed that VTE could effectively maintain the moisture content,lightness(L*)and elasticity of vegetarian meatballs compared with the blank control group(P<0.05).In addition,VTE significantly inhibited the increase of POV and TBARS values(P<0.05)and suppressed the formation of carbonyl compounds in a dose-dependent manner(P<0.05),and the inhibitory effect was higher than that of BHT,suggesting that VTE could significantly inhibit lipid and protein oxidation of vegetarian meatballs during refrigerated storage.These results provide a theoretical basis for the application of VTE as a natural antioxidant in meat-like products.

关 键 词：藤茶提取物 素肉丸 脂质氧化 蛋白质氧化 

分 类 号：TS201.6[轻工技术与工程—食品科学]