植物源抗氧化剂的功效成分及在腌腊肉制品中的应用研究进展  

Research progress on functional components of plant-derived antioxidants and their application in cured meat products

作　　者：谭钧芮 何小容 王彩霞[1] 李诚[1] 叶麒 陈洪 刘韫滔[1] 陈赛艳 曾珍[1] TAN Junrui;HE Xiaorong;WANG Caixia;LI Cheng;YE Qi;CHEN Hong;LIU Yuntao;CHEN Saiyan;ZENG Zhen(College of Food Science,Sichuan Agricultural University,Ya′an 625014,China)

机构地区：[1]四川农业大学食品学院,四川雅安625014

出　　处：《食品与发酵工业》2023年第10期336-342,共7页Food and Fermentation Industries

基　　金：四川省科技厅重点研发项目(2020YFN0147)。

摘　　要：脂质的适度氧化是腌腊肉制品特征风味的重要来源,但腌腊肉制品脂肪含量高,在加工、保藏过程中由于操作不当或存放时间较长容易引起脂质的过度氧化,影响产品的风味、色泽和安全性等。在腌腊肉制品中添加植物源抗氧化剂以延缓由于脂质氧化引起的产品品质劣变近年来受到广泛关注。该文将植物源抗氧化剂的功效成分总结为四大类,即植物多酚类、维生素类、植物蛋白水解物类和其他功效成分,并对其提取来源以及在腌腊肉制品中的应用现状进行综述,以期为植物源天然抗氧化剂的资源开发、功效成分的深入解析,以及在腌腊肉制品中的高效利用提供参考。Moderate lipid oxidation is an important source of the characteristic flavor of cured meat products.However,the fat content of cured meat products is high,and it is easy to cause excessive lipid oxidation during processing and storage due to improper operation or storage time,consequently affecting the flavor,color,and safety of products.In recent years,it has attracted widespread attention about the use of plant-derived antioxidants in cured meat products to delay the deterioration of product caused by lipid oxidation.In this paper,the functional components of plant-based antioxidants were summarized into four categories,including plant polyphenols,vitamins,plant proteolytic substances and others,and their extraction sources and application in preserved meat products were reviewed.The purpose of this study is to provide references for the resource development of natural antioxidants from plants,an in-depth analysis of their functional components,and efficient utilization in preserved meat products.

关 键 词：植物源抗氧化剂 功效成分 腌腊肉制品 脂质氧化 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]