姜黄对猪肉抗氧化的作用研究  

Research on antioxidant effect of turmeric on pork

作　　者：周毅[1] 陈程 彭越 蒋志伟 苏震 徐辉 蒋银燕[1] ZHOU Yi;CHEN Chen;PENG Yue;JIANG Zhiwei;SU Zhen;XU Hui;JIANG Yinyan

机构地区：[1]长沙医学院,湖南长沙410219

出　　处：《肉类工业》2021年第7期26-28,共3页Meat Industry

基　　金：湖南省大学生创新创业训练计划项目湘教通[2019]219号,湘教通[2020]191号,课题编号:S201910823035,S202010823065。

摘　　要：探讨了经过不同浓度姜黄浸泡对猪肉的过氧化值和pH值的影响,研究姜黄对猪肉的抗氧化作用。结果发现,实验组均比空白对照组的过氧化值上升较缓,实验组的pH值也相对更稳定。说明经姜黄溶液浸泡过后,猪肉的保鲜时间明显延长,姜黄对猪肉具有一定的抗氧化效果。在姜黄溶液浓度为2.0g/100mL时将猪肉浸泡15min,可以对猪肉起到最佳的抗氧化作用。The effects of different concentrations of turmeric on the peroxide value and pH value of pork were studied,and the antioxidant effect of turmeric on pork was studied.The results showed that the peroxide value of the experimental group rose more slowly than that of the blank control group,and the pH value of the experimental group was also more stable.It indicated that the fresh-keeping time of pork was prolonged after soaking in turmeric solution,and the turmeric had a certain antioxidant effect on pork.The pork was soaked for 15 min when the concentration of turmeric solution was 2.0g/100mL,and it had the best antioxidant effect on pork.

关 键 词：猪肉 姜黄 抗氧化作用 过氧化值 PH值 

分 类 号：R28[医药卫生—中药学]