摘要
以超声波辅助提取和经大孔吸附树脂纯化的艾草黄酮纯化物为原料,研究了艾草黄酮纯化物的总还原力、超氧阴离子自由基(O2^-·)清除能力、羟基自由基(·OH)清除能力、DPPH自由基(DPPH·)清除能力,并将其应用于鸡胸肉冷藏保鲜中,考察其对鸡胸肉pH值、硫代巴比妥酸值、挥发性盐基氮含量、红度值、硫化氢等理化指标及感官品质的影响。结果表明,艾草黄酮纯化物有较强的总还原力且呈良好的线性关系,对O2^-·、·OH、DPPH·均有清除能力,且清除能力与艾草黄酮纯化物浓度呈一定的量效关系。鸡胸肉理化指标表明,艾草黄酮纯化物保鲜效果优于空白对照组。综合效益分析,艾草黄酮纯化物的最佳质量浓度为0.4mg/mL,在此浓度条件下,可有效延长鸡胸肉的保鲜贮藏期。
In this paper,the total reducing power,O2^-·,·OH and DPPH·scavenging capacity of the flavonoids from Artemisia argyi were studied by ultrasonic assisted extraction and macroporous resin purification.The changes of pH values,TBARS,TVB-N,redness value,hydrogen sulfide and other physical and chemical indexes of fresh grade breast and its effects on sensory quality were investigated.The results showed that the purified flavonoids from Artemisia argyi had a strong total reduction power and a good linear relationship,with the good scavenging ability for O2^-·,·OH,and DPPH·,and the scavenging ability has a certain dose-effect relationship with the purified flavonoids from Artemisia argyi.The fresh-keeping effect of the purified flavonoids from Artemisia argyi was better than that of the control group.Comprehensive benefit was analyzed,and the best concentration of flavonoids from Artemisia argyi was0.4 mg/mL,which could effectively prolong the storage period of fresh grade breast.
作者
杨宇华
黄艳
郑伟鹏
YANG Yu-hua;HUANG Yan;ZHENG Wei-peng(College of Tea and Food Science,Wuyi University,Wuyishan,Fujian 354300,China)
出处
《食品与机械》
北大核心
2020年第11期122-127,142,共7页
Food and Machinery
基金
福建省教育厅科研项目(编号:JAT190792)。
关键词
艾草
黄酮
抗氧化
鸡胸肉
保鲜
Artemisia argyi
flavonoids
antioxidant
fresh grade breast
preservation
