青蒿提取物的抗氧化作用及在香肠中的防腐保鲜效果研究  

Study on Antioxidation of Artemisia annua Extract and Its Preservative Effect in Sausage

作　　者：郭育涛 张佳敏[1] 王卫[1] 杨轶浠[2] 侯薄 白婷[1] 刘雅宁 GUO Yu-tao;ZHANG Jia-min;WANG Wei;YANG Yi-xi;HOU Bo;BAI Ting;LIU Ya-ning(Key Laboratory of Meat Processing in Sichuan Province,Chengdu University,Chengdu 610106,China;College of Food and Biological Engineering,Chengdu University,Chengdu 610106,China)

机构地区：[1]成都大学肉类加工四川省重点实验室,成都610106 [2]成都大学食品与生物工程学院,成都610106

出　　处：《中国调味品》2023年第6期79-86,共8页China Condiment

基　　金：四川省转移支付项目;国家现代农业产业体系四川生猪创新团队(scsztd-2021-08-07)。

摘　　要：进行青蒿提取物的主要功能性成分含量分析及提取物体外抗氧化能力评价。在中式香肠中添加不同浓度的青蒿提取物,通过加工、贮藏不同阶段产品特性指标的测定,研究提取物对香肠抗氧化性的影响。结果显示,青蒿提取物的总酚含量为(3.45±0.71)mg GAE/g,总黄酮含量为(9.65±0.41)mg RT/g。通过3种体外抗氧化指标对青蒿提取物的抗氧化活性进行测定,IC_(50)(DPPH)为0.58 mg/mL,IC_(50)(ABTS^(+))为2.39 mg/mL,FRAP值为0.45 mmol/g。对产品贮藏期菌落总数、酸价、过氧化值、丙二醛的变化进行测定,结果表明,添加青蒿提取物的产品的抗氧化特性得到大大提升,提取物的抑菌作用也极为显著。The content of the main functional components of Artemisia annua extract is analyzed and the in vitro antioxidant capacity of the extract is evaluated.Different concentrations of Artemisia annua extract are added into Chinese sausage to study the effect of extract on the antioxidant properties of sausage through the determination of the product characteristic indexes at different stages of processing and storage.The results show that the total phenol content of Artemisia annua extract is(3.45±0.71)mg GAE/g,and the total flavone content is(9.65±0.41)mg RT/g.The antioxidant activity of Artemisia annua extract is determined by three kinds of in vitro antioxidant indexes,IC_(50)(DPPH)is 0.58 mg/mL,IC_(50)(ABTS^(+))is 2.39 mg/mL,and FRAP value is 0.45 mmol/g.The changes of the total number of colonies,acid value,peroxide value and malondialdehyde during the storage period of the product are determined.The results show that the antioxidant properties of the product added with Artemisia annua extract are greatly improved,and the bacteriostasis of the extract is also very significant.

关 键 词：青蒿 提取物 中式香肠 抗氧化性 抑菌作用 

分 类 号：TS201.2[轻工技术与工程—食品科学]