植物多酚的抗氧化作用及其改善肉质的机制  

Antioxidative Effects of Plant Polyphenols and Its Mechanism of Improving Meat Quality

作　　者：郑红梅 王少英 史新娥[1] ZHENG Hongmei;WANG Shaoying;SHI Xin’e(Key Laboratory of Animal Genetics,Breeding and Reproduction of Shaanxi Province,Laboratory of Animal Fat Deposition and Muscle Development,College of Animal Science and Technology,Northwest A&F University,Yangling 712100,China)

机构地区：[1]西北农林科技大学动物科技学院,动物脂肪沉积与肌肉发育实验室,陕西省动物遗传育种与繁殖重点实验室,杨凌712100

出　　处：《动物营养学报》2020年第5期2037-2045,共9页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：国家自然科学基金项目(31772570)。

摘　　要：随着社会经济的发展和人们生活水平的提高,消费者越来越关注肉制品的健康和营养。植物多酚具有天然的抗氧化、抗菌等特性,能够抑制氧化酶活性,促进抗氧化酶活性。大量研究表明,植物多酚不仅能够通过改善肌肉的肉色、pH、剪切力、滴水损失、肌纤维类型、脂肪酸组成等多项指标改善肉品质,还能够抑制肉制品中微生物的生长,延缓脂肪氧化,减少营养物质的损失,并延长肉制品的保质期。本综述阐述了植物多酚在畜牧业和食品行业的应用,详细论述了植物多酚抗氧化作用机制,为植物多酚更广泛的应用提供理论依据。With the development of social economy and the improvement of people’s living standard,consum ers are paying more and more attention to the health and nutrition of meat products.Plant polyphenols have nat ural antioxidant and antibacterial properties.They can inhibit oxidase activity and promote antioxidant enzyme activity.Numerous studies have shown that plant polyphenols can not only improve meat quality by improving muscle color,pH,shear,drip loss,muscle fiber type,fatty acid composition and other indicators;but also can inhibit the growth of microorganisms in meat products,delay fat oxidation,reduce the loss of nutritional value,and prolong the shelf life of meat products.This review not only describes the application of plant poly phenols in animal husbandry and food industry,but also discusses the mechanism of antioxidant,providing a theoretical basis for the wider application of plant polyphenols.

关 键 词：植物多酚 抗氧化 肉质 机制 

分 类 号：S816[农业科学—饲料科学]