荞麦多酚在卤猪肉制品防腐保鲜中的应用-《中国调味品》

文章信息/Info

Title:: Application of buckwheat polyphenols in stewed pork products fresh-keeping

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