【摘要】 以燕麦为试验原料,在最佳多酚提取工艺的条件下提取多酚物质:体积分数66%乙醇,料液比1∶10,66℃水浴123 min。分别用无菌蒸馏水（作为对照组）、0.075、0.150 g·L^-1的燕麦多酚提取物（作为试验组）浸泡处理冷却猪肉,在保藏0、3、6、9、12和15 d后测定冷却猪肉的微生物指标、理化指标和肉色指标,考察燕麦多酚提取物对冷却猪肉的保鲜效果。结果表明:同一贮存期内,试验组较对照组冷却猪肉的细菌总数、TVB-N值、TBARS、滴水损失率和p H值均显著降低（P<0.05）,贮藏6 d后,试验组之间对冷却猪肉细菌总数、TVB-N、TBARS及p H值的影响差异显著（P<0.05）,且多酚质量浓度越高,保鲜效果更好（P<0.05）。本研究中,以燕麦多酚提取物为0.150 g·L^-1时,冷却猪肉的保鲜效果最好。更多还原

【Abstract】 Oats polyphenols were extracted under the conditions of the best polyphenols extraction technology,which were as follows: ethanol of 66%,solid-liquid ratio of 1∶10,extraction temperature of 66 ℃ and extraction time of 123 min. The micro-flora counts,physiochemical value and color of chilled pork soaked with sterile distilled water( as control group),oats polyphenols extract solution of0. 075 and 0. 150 g·L- 1( as experiment groups),respectively,were investigated at 0,3,6,9,12 and 15 days of storage,respectively,to study preservation effect of oats polyphenols extract on chilled pork. The results indicated that the colony counts of microbe,the values of TVB-N,the yield of TBARS,the dripping loss,and the p H for chilled pork were significantly lower in experiment groups than in control group at the same storage time. There were significant differences in the colony counts of microbe,the values of TVB-N,the yield of TBARS,and the p H for chilled pork between experiment groups after storage 6 days,and the preservation of chilled pork was better with polyphenols increased. In this study,oats polyphenols extract at 0. 150 g·L- 1may be considered as a good preservative for chilled pork.更多还原