水分散型迷迭香抗氧化剂的制备及其在猪肉糜中的抗氧化效果的评价  

Preparation of Water-dispersed Rosemary Antioxidant and Its Evaluation of Antioxidant Effect in Minced Pork

作　　者：吕雯雯 王建林 肖俊松 方烁 高志鹏 吴华[2] LV Wen-wen;WANG Jian-lin;XIAO Jun-song;FANG Shuo;GAO Zhi-peng;WU Hua(College of Food Science,Beijing Technology and Business University,Beijing 100048,China;College of Science,Beijing Technology and Business University,Beijing 100048,China)

机构地区：[1]北京工商大学食品学院,北京100048 [2]北京工商大学理学院,北京100048

出　　处：《食品工业科技》2020年第4期234-241,共8页Science and Technology of Food Industry

基　　金：国家科技支撑计划项目(2016YFD0400801);北京市教委科技发展基金(2016000026833TD01,IDHT20180506);北京市大学生科研创业行动计划(G020)

摘　　要：本文建立了同时检测迷迭香提取物中五种成分(鼠尾草酚、鼠尾草酸、迷迭香酸、齐墩果酸和熊果酸)含量的高效液相色谱方法,优化了水分散型迷迭香抗氧化剂的制备条件,并将其添加到猪肉糜中,测定其抗氧化效果。结果表明,水分散型迷迭香抗氧化剂的最优制备条件是:聚甘油脂肪酸酯与吐温80的复配比例为1∶5(m/m),油水相比例为4∶6(m/m),乳化转数2800 r/min,该条件下制备的抗氧化剂粒径为318.83 nm。猪肉糜中添加0.03%的水分散型迷迭香抗氧化剂,能够显著(P<0.05)减缓L^*和a^*的下降,抑制菌落总数的增加,延缓氧化和腐败变质,货架期相比未添加组可延长4 d。A high performance liquid chromatography( HPLC) method was developed for simultaneous determination of five components( carnosic acid,carnosic acid,rosmarinic acid,oleanolic acid and ursolic acid) in rosemary extracts.The antioxidant conditions of water-dispersed rosemary were optimized and added to minced pork to determine its antioxidant effect. Results showed that,the optimal preparation conditions of water-dispersed rosemary antioxidants were as follows: The ratio of polyglycerol fatty acid ester and tween 80 was 1 ∶ 5( m/m),the ratio of oil-water phase was 4 ∶ 6( m/m),and the emulsification revolutions were 2800 r/min,the particle size of the antioxidant prepared under there condition was 318.83 nm.Compared to the unadded group,adding 0.03% water-dispersed rosemary antioxidant in minced pork could significantly( P < 0.05) slow down the decline of L^*and a^*,inhibit the increasing of the total number of bacterial colonies,delay oxidation and spoilage,and the shelf life of minced pork could be extended by 4 d.

关 键 词：迷迭香 水分散型 脂溶性提取物 抗氧化剂 猪肉糜 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]