【作者】 邓娜； 刘洋坪； 蔡勇健； 李慧； 李昌珠； 肖志红； 张博； 刘妙； 方芳； 王建辉；

【Author】 Deng Na;Liu Yangping;Cai Yongjian;Li Hui;Li Changzhu;Xiao Zhihong;Zhang Bo;Liu Miao;Fang Fang;Wang Jianhui;School of Food Science and Bioengineering,Changsha University of Science & Technology;Prepared Dishes Modern Industrial College,Changsha University of Science & Technology;State Key Laboratory of Utilization of Woody Oil Resources,Hunan Academy of Forestry;

【机构】 长沙理工大学食品与生物工程学院； 长沙理工大学预制菜现代产业学院； 湖南省林业科学院木本油料资源利用国家重点实验室；

【摘要】 本文对莲衣粉乙醇提取物(EEL)进行表征,并研究其抗氧化与香肠保鲜效果。化学成分分析表明,多酚类物质和碳水化合物是EEL的主要成分。因此,采用70%乙醇水溶液以获得可溶性物质(70-DF)和沉积物(70-PF)。然而,EEL、70-DF、70-PF的UV与FTIR光谱显示出相似趋势,表明它们的化学组成相似。随后,抗氧化实验结果发现:与70-DF、70-PF相比,EEL具有更强的DPPH·清除能力、FRAP和脂质过氧化抑制活性。相关分析证实酚类物质是EEL的主要抗氧化成分。儿茶素、表儿茶素、芦丁、根皮苷和没食子酸被鉴定为EEL的主要多酚类物质。因此,EEL被进一步用作亚硝酸盐的替代品来保存香肠。在切碎、烘焙、烹饪、巴氏杀菌过程中,EEL可维持香肠的颜色与pH值,降低香肠的总挥发性碱氮(TVB-N)与硫代巴比妥酸反应物质(TBARS)值。于25℃储存18天后,添加EEL降低了香肠的TVB-N与TBARS值,而pH值则呈现出相反趋势。本研究表明,EEL能够通过抑制脂质和蛋白质的氧化来延长香肠的保质期,这将为莲衣粉代替亚硝酸盐保存肉制品提供理论依据。更多还原

【Abstract】 The ethanol extract from lotus seed peel powder(EEL) were characterized,and its antioxidant and sausage preservation effects were investigated in this study.Chemical composition analysis indicated phenolics and carbohydrates as the dominant components of EEL.Hence,70% ethanol aqueous solution was utilized to obtain soluble matter(70-DF) and sediment(70-PF).However,UV and FTIR spectra of EEL,70-DF,and 70-PF showed a similar trend to some extent,indicating their similar chemical composition.Then,their antioxidant potentials were evaluated and found that EEL exhibited stronger DPPH·scavenging capacity,FRAP,and lipid peroxidation inhibitory activities than those of 70-DF and 70-PF.Correlation analysis also confirmed phenolics as the main antioxidant components of EEL.Catechin,epicatechin,rutin,phlorizin,and gallic acid were identified as the dominant phenolics of EEL.Therefore,the EEL was further used as a substitute for nitrites to preserve sausages.Throughout the chopping,roasting,cooking and pasteurization processes,EEL could protect the color,maintain the pH value,and decline the total volatile base nitrogen(TVB-N) and thiobarbituric acid reactive substances(TBARS) values of sausages.Following 18 days of storage at 25℃,supplementation with EEL reduced the TVB-N and TBARS values of sausages,while pH value showed an opposite trend.The present study found that EEL could prolong the shelf life of sausages via inhibiting the oxidation of lipids and proteins,which would provide a theoretical basis for the application of lotus seed peel powder as a substitute for nitrites to preserve meat products.更多还原