铁甲草醇提物对客家腊肉的保藏效果  

Preservation Effects of Alcohol Extracts of Cassia mimosoides on Hakka Traditional Bacon During Storage

作　　者：况伟[1] 刘志伟[1] 廖燕灵 KUANG Wei;LIU Zhiwei;LIAO Yanling(College of Life Science,Jiaying University,Meizhou,Guangdong 514015,China)

机构地区：[1]嘉应学院生命科学学院,广东梅州514015

出　　处：《农产品加工》2021年第18期11-14,共4页Farm Products Processing

基　　金：广东省自然科学基金项目(2016A030307011)。

摘　　要：用95%乙醇提取铁甲草的活性物质并在客家传统腊肉的制作过程中加入。然后,将客家传统腊肉真空包装。包装后的腊肠样品存放于37℃恒温箱中使其加速氧化,每个星期检测客家传统腊肉的酸价及过氧化值。结果表明,铁甲草醇提物能在一定程度抑制客家传统腊肉的酸价及过氧化值的增长,但效果不是很明显,远不如亚硝酸钠对客家传统腊肉的酸价及过氧化值的抑制程度大。而且,同时添加亚硝酸钠和铁甲草的活性物质,其效果远不如单一添加亚硝酸钠对客家传统腊肉的酸价及过氧化值的抑制增长程度好。可以说,亚硝酸钠并没有影响铁甲草的活性物质对客家传统腊肉酸价及过氧化值的抑制效果,铁甲草的活性物质也没有影响亚硝酸钠对客家传统腊肉酸价及过氧化值的抑制效果。Put the active substances of the Cassia mimosides extracted from 95%ethanol in the making process of the bacon.Then put the bacon into vacuum package.After packing sausage samples,store them at 37℃constant temperature box and make it accelerating oxidation,every week checks the acid value and peroxide value of bacon.The results showed that the alcohol extract of Cassia mimosoides can suppress bacon acid value and peroxide value increasing to certain degree,but the effect was not obvious.It was much less than the degree of inhibition of the sodium nitrite to the acid value and peroxide value of bacon.And,at the same time the effect which adds sodium nitrite and the active substances of the armored grass was far better than a single sodium nitrite to acid value of bacon.Therefore sodium nitrite did not affect alcohol extract of Cassia mimosoides inhibiting the acid value and peroxide value of bacon,and the Cassia mimosoides active substance did not affect the sodium nitrite inhibiting the acid value and peroxide value of bacon either.

关 键 词：铁甲草 醇提物质 客家腊肉 酸价 过氧化值 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]