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[1]杨文平,郝教敏.荞麦多酚在卤猪肉制品防腐保鲜中的应用[J].中国调味品,2019,(12):22-25.
 Application of buckwheat polyphenols in stewed pork products fresh-keeping[J].CHINA CONDIMENT,2019,(12):22-25.
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荞麦多酚在卤猪肉制品防腐保鲜中的应用()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年12期
页码:
22-25
栏目:
出版日期:
2019-12-20

文章信息/Info

Title:
Application of buckwheat polyphenols in stewed pork products fresh-keeping
作者:
杨文平郝教敏
文献标志码:
A
摘要:
研究荞麦中多酚物质对卤猪肉的防腐保鲜效果。采用课题组前期实验得到的荞麦多酚提取最佳工艺,从荞麦籽粒中提取多酚物质,并浓缩冷冻干燥成粉末。将卤猪肉随机分成5组,分别用0.2 g/kg BHA溶液、 0.2、0.4、0.6g/kg的荞麦多酚溶液和无菌蒸馏水(空白对照)浸泡,真空包装,于4℃下冷藏。贮藏期间定期测定卤猪肉的理化指标和微生物指标,同时测定不同处理下卤猪肉乙醇粗提物对DPPH·清除率。研究结果表明:荞麦多酚对卤猪肉具有保鲜作用,且从0.2到0.6g/kg,随着浓度的增大,其抗氧化作用增强。但在本研究范围内,荞麦多酚不及BHA的抗氧化作用强。
Abstract:
Polyphenols from buckwheat grains were extracted under the previous experimental conditions of the best extraction technique, and condensed and freeze-dried to investigated the fresh-keeping effect of buckwheat polyphenols on stewed pork. Stewed pork was randomly divided into five groups, soaked with 0.2 g/kg BHA solution,0.2、0.4、0.6g/kg buckwheat polyphenols solution and sterile distilled water (as control group), respectively, and stored with vacuum-packed at 4℃ temperature. The values of their physical-chemical and m icrobiological indexes and the DPPH·scavenging rate of alcohol extract from stewed pork under different treatments were regularly investigated during storages. The results showed that buckwheat polyphenols had a certain preservation effect on stewed pork, and their antioxidant activities were better with polyphenols increased from 0.2 g/kg to 06 g/kg. However, buckwheat polyphenols had less antioxidant activit ies than BHA
更新日期/Last Update: 2020-09-08
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