绿茶总黄酮提取液/PVA薄膜在猪肉保鲜中的应用  

Application of green tea total flavonoids extract/PVA film in pork preservation

作　　者：白静 王会 BAI Jing;WANG Hui(Henan Vocational College of Applied Technology,Zhengzhou 450000,Henan,China)

机构地区：[1]河南应用技术职业学院,河南郑州450000

出　　处：《粮食与油脂》2024年第6期71-75,共5页Cereals & Oils

基　　金：河南省高等学校重点科研项目(23A550021);河南应用技术职业学院校级项目(2023-KJ-56)。

摘　　要：采用复合酶解法提取绿茶总黄酮,测定其抗氧化活性以及抑菌能力,并将绿茶总黄酮提取液与聚乙烯醇(PVA)混合,制成复合保鲜膜用于猪肉保鲜中。结果表明:绿茶总黄酮提取液具有较好的抗氧化活性和明显的抑菌效果。当绿茶总黄酮提取液与PVA体积比为4∶6时,复合膜有较好的力学性能和光学性能。在4℃贮藏条件下,绿茶总黄酮提取液/PVA复合膜使猪肉的保鲜期延长了3 d。The green tea total flavonoids were extracted by composite enzymatic hydrolysis,and the antioxidant activity and antibacterial ability were measured.The total flavonoids extract of green tea and polyvinyl alcohol(PVA)were mixed to make a composite preservation film for pork preservation.The results showed that green tea total flavonoids extraction solution had good antioxidant activity and obvious antibacterial effect.When the volume ratio of green tea total flavonoids extract to PVA was 4:6,it had good mechanical and optical properties.Under storage condition of 4℃,the green tea total flavonoids extract/PVA composite film extended the shelf life of pork by 3 d.

关 键 词：绿茶 总黄酮 薄膜 保鲜 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]