淫羊藿黄酮对中式香肠贮藏期品质的影响研究  

Effects of Flavonoids Extracted from Epimedium sagittatum on Quality of Chinese Sausage During Storage

作　　者：张翔 熊双丽 何秀丽 金宁 邓艳 张佳敏[2] 熊得全 唐丹 ZHANG Xiang;XIONG Shuangli;HE Xiuli;JIN Ning;DENG Yan;ZHANG Jiamin;XIONG Dequan;TANG Dan(College of Food Science and Technology,Sichuan Tourism University,Chengdu 610100,China;Sichuan Provincial Key Laboratory of Meat Processing,Chengdu University,Chengdu 610106,China;Chengdu Wuhou Experimental Middle School,Chengdu 610043,China)

机构地区：[1]四川旅游学院食品学院,四川成都610100 [2]成都大学肉类加工四川省重点实验室,四川成都610106 [3]成都市武侯实验中学,四川成都610043

出　　处：《食品科技》2023年第6期104-109,共6页Food Science and Technology

基　　金：肉类加工四川省重点实验室开放基金项目(22-R-07);四川旅游学院校级科研项目(2022SCTUZK91);四川旅游学院科研团队项目(21SCTUTY03,20SCTUTY03)。

摘　　要：为解决中式香肠氧化变质及化学添加剂残留问题,研究淫羊藿黄酮对中式香肠贮藏过程中感官指标、酸价、硫代巴比妥酸反应物(Thiobarbituric acid reactive substance,TBARs)、挥发性盐基总氮(Total volatile basic nitrogen,TVB-N)和亚硝酸盐含量的影响,并测定了其对菌落总数和大肠菌群的抑制作用。结果表明:淫羊藿黄酮对于保持中式香肠贮藏期间的感官品质,抑制酸价、TBARs值、TVB-N值的提高以及降低亚硝酸盐含量均有较显著作用,且存在剂量依赖;同时,淫羊藿黄酮对香肠中的微生物繁殖具有一定的抑制作用。研究提示淫羊藿黄酮在中式香肠贮藏期间不仅起到了较好的抗氧化和抑菌作用,还能降低亚硝酸盐残留,因此可作为一种天然添加剂应用于肉制品保藏。In order to solve the problem of oxidative deterioration and food preservatives residue in Chinese sausage,the effects of flavonoids extracted from Epimedium of sensory quality,acid value,thiobarbituric acid reactive substance(TBARs)value,total volatile basic nitrogen(TVB-N)value,nitrite residue and antibacterial activity during storage of Chinese sausage were studied.The results showed that flavonoids extracted from Epimedium not only had significant effects on slow down the changes of sensory quality caused by the oxidative deterioration,but also possibly inhibiting the acid value,TBARs value,TVB-N value and microbial growth of Chinese sausage during storage,and the inhibition ratio had dosedependent effect with concentration.The study suggests that the flavonoids extracted from Epimedium not only had better antioxidant and antibacterial activities on Chinese sausage during storage,but can reduce the nitrite residue,therefore,it can be used as a natural food additive to preserve meat products.

关 键 词：淫羊藿 黄酮 中式香肠 抗氧化 抑菌效果 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]