【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最佳提取工艺,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0.2g/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·的清除率。研究结果表明:荞麦多酚对卤猪肉具有保鲜作用,且在0.2～0.6g/kg,随着浓度的增大,其抗氧化作用增强。但在该研究范围内,荞麦多酚不及BHA的抗氧化作用强。更多还原

【Abstract】 The preservation and fresh keeping effects of polyphenols in buckwheat on marinated pork are studied.The optimum extraction process of buckwheat polyphenols is obtained by the previous experiments of the research group.The polyphenols are extracted from buckwheat grains and concentrated to freeze-dried powder.The pork is randomly divided into five groups.The pork is soaked in 0.2 g/kg BHA solution,0.2,0.4,0.6 g/kg buckwheat polyphenols solution and sterile distilled water(blank control).The pork is packed in vacuum and refrigerated at 4 ℃.The physicochemical and microbial indexes of pork meat are determined regularly during storage,and the DPPH· scavenging rate of ethanol crude extracts of pork meat under different treatments is also determined.The results show that buckwheat polyphenols have fresh-keeping effect on marinated pork,ranging from 0.2 g/kg to0.6 g/kg.With the increase of concentration,the antioxidant activity of buckwheat polyphenols increases.But within the scope of this study,buckwheat polyphenols have less antioxidant activity than BHA.更多还原