红景天苷体外抗氧化及对猪肉糜氧化特性的影响  

In Vitro Antioxidant Activity of Salidroside and Its Effect on the Oxidative Properties of Minced Pork

作　　者：段嘉萤 周天明 李春保[1] 粘颖群 DUAN Jiaying;ZHOU Tianming;LI Chunbao;NIAN Yingqun(State Key Laboratory of Meat Quality Control and Cultured Meat Development,College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China)

机构地区：[1]南京农业大学食品科技学院,国家肉品质量控制与新资源创制全国重点实验室,江苏南京210095

出　　处：《食品工业科技》2025年第6期85-92,共8页Science and Technology of Food Industry

基　　金：国家生猪产业技术体系(CARS35)。

摘　　要：为探讨红景天苷(Salidroside,SAL)对猪肉糜贮藏期间品质及各项氧化指标的影响,本文以ABTS+自由基清除率和铁离子还原能力为评价指标,对红景天苷的体外抗氧化活性进行评价。将0.2、0.4、0.6和0.8 mmol/L的红景天苷分别添加到猪肉糜中,以空白组作对照,通过测定猪肉糜的抗氧化特性、粒径、流变特性以及在不同贮藏时间的pH、持水性、巯基含量、羰基含量和TBARS值,研究红景天苷对猪肉糜贮藏期间氧化特性的影响。结果表明:红景天苷溶液的体外抗氧化能力随着浓度的增加而增强,0.8 mmol/L红景天苷组猪肉糜的ABTS+自由基清除率和FRAP值与空白对照组相比分别增大了67.89%和46.04%。红景天苷增大了猪肉糜的粒径和表观粘度,并且能够抑制贮藏期间猪肉糜的pH升高,降低了TBARS值和羰基含量,增大了持水性和巯基含量,其效果随红景天苷浓度增大而增强,0.8 mmol/L红景天苷效果最佳。综上,研究发现红景天苷在开发植物源抗氧化剂方面具有较好的应用前景,对促进肉制品品质和延长其货架期有积极的作用。To investigate the effects of salidroside on the quality and various oxidation indices of minced pork during storage,the in vitro antioxidant activity of salidroside was evaluated by using ABTS+radical scavenging rate,and ferric iron ion reducing capacity as evaluation indices.Salidroside concentrations of 0.2,0.4,0.6,and 0.8 mmol/L were added to minced pork,with a blank group used as the control.The effects of salidroside on the oxidative properties of minced pork during storage were assessed by determining the antioxidant properties,particle size distribution,rheological properties,pH,water holding capacity,sulfhydryl content,carbonyl content,and TBARS value of the minced pork at different storage times.Results showed that the in vitro antioxidant capacity of salidroside solution increased with concentration.The ABTS+radical scavenging rate and FRAP value of minced pork in the 0.8 mmol/L salidroside group increased by 67.89%and 46.04%,respectively,compared with those of the blank control group.Salidroside increased the particle size and apparent viscosity of minced pork,inhibited the increase of pH value,decreased the TBARS value and carbonyl content,and increased the water-holding capacity and sulfhydryl content of minced pork during the storage period.The effect was enhanced with the increase of salidroside concentration, and the best effect was found at 0.8 mmol/L salidroside. Inconclusion, salidroside has promising application prospects in the development of plant-derived antioxidants, which canpositively affect the quality of meat products and prolong their shelf life.

关 键 词：红景天苷 猪肉糜 抗氧化 脂质氧化 蛋白质氧化 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]