茶多酚作为抗氧化剂在鱼肉中的应用  

Application of Tea Polyphenols as Antioxidant in Fish Meat

作　　者：蒋兰宏[1] 周友亚[1] 

机构地区：[1]河北师范大学化学学院,河北石家庄050091

出　　处：《河北师范大学学报（自然科学版）》2003年第6期606-607,共2页Journal of Hebei Normal University：Natural Science

摘　　要：新鲜鱼肉经不同浓度的茶多酚溶液处理后,挥发性盐基氮的含量、pH值均与贮藏时间呈正相关,表明茶多酚能延长鱼肉的保鲜期,具有很强的抗氧化作用.The fresh fish meat was treated with tea polyphenols solutions at different concentration. Its TVBN and pH value has a significant positive relationship with storage duration. Studies have shown that tea polyphenols can prolong the shelflife and has stronger antioxdative effect on the fresh fish.

关 键 词：茶多酚 鱼肉 食品抗氧化剂 挥发性盐基氮 pH值 贮藏时间 保鲜期 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程] TS202.3[轻工技术与工程—食品科学与工程]