芡种壳提取物多酚组成及对猪肉乳化肠贮存期质量的影响

doi:10.7506/spkx1002-6630-201308010

食品科学 ›› 2013, Vol. 34 ›› Issue (8): 48-52.doi: 10.7506/spkx1002-6630-201308010

芡种壳提取物多酚组成及对猪肉乳化肠贮存期质量的影响

张汆，徐幸莲，周光宏，李春保，蔡华珍

1.南京农业大学教育部肉品加工与质量控制重点实验室，江苏南京 210095；2.滁州学院生物与食品工程学院，安徽滁州 239000

收稿日期:2012-03-18 修回日期:2013-03-19 出版日期:2013-04-25 发布日期:2013-05-07
通讯作者: 徐幸莲 E-mail:xlxu@njau.edu.cn
基金资助:
公益性行业科研专项;江苏省科技成果转化专项基金;安徽省教育厅项目

Effect of Extract from Euryale ferox Seed Shell on Quality of Pork Sausage during Storage

ZHANG Cuan，XU Xing-lian，ZHOU Guang-hong，LI Chun-bao，CAI Hua-zhen

1. Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China；2. School of Bio and Food Engineering, Chuzhou University, Chuzhou 239000, China

Received:2012-03-18 Revised:2013-03-19 Online:2013-04-25 Published:2013-05-07
Contact: XU Xing-lian E-mail:xlxu@njau.edu.cn

摘要/Abstract

摘要： 采用50%乙醇溶液从芡实种壳中得到一种提取物(ESE)，采用HPLC-UV法对其中的酚类物质组成进行分析，并对其在肉制品保鲜方面的作用进行初步研究。结果表明：ESE中含有丰富的多酚物质，可定性的有没食子酸(364.11mg/g)、绿原酸(42.31mg/g)、表儿茶素(95.95mg/g)、表儿茶素没食子酸酯(3.16mg/g)和芦丁(129.21mg/g)。肉制品保鲜实验表明，单独添加ESE(500mg/kg)，可以显著减轻猪肉乳化肠贮存期间的脂类氧化，但不能有效抑制产品pH值升高和改善产品颜色。将ESE、NaNO2和红曲粉进行适当复配，可以有效改善肉制品颜色、抑制其褪色，减轻脂类氧化，并延缓产品pH值升高。结果表明：这3者之间在抑制肉制品中微生物生长和脂类氧化方面存在一定的协同作用。

关键词: 芡种壳, 提取物, 多酚物质, 乳化肠, 贮存期

Abstract: Eruyale ferox is a kind of tonic food and its seed shell is the major by-product. One extract (Eruyale seed extract,ESE) was achieved from Eruyale ferox seed shell with 50% ethanol. The phenolic compounds in ESE were analyzed usingHPLC-UV method, and the preservative effect of ESE on pork sausage product was also investigated in the present study.The results showed that ESE was rich in total phenols that were identified as gallic acid, chlorogenic acid, epicatechin, epicatechin gallate and rutin with concentrations of 364.11, 42.31, 95.95, 3.16 mg/g and 129.21 mg/g, respectively. Furthermore, the addition of ESE (500 mg/kg) into sausage alone, lipid oxidation during storage could be significantly inhibited, but the effects on pH and color of meat products were limited. The mixture of ESE, NaNO2 and red yeast rice at the appropriate ratios was added to sausage, the good and stable color of the products was achieved and notably inhibition of lipid oxidation during storage was observed. Therefore, ESE, NaNO2 and red yeast rice can reveal a synergistic effect on the inhibition of microbial growth and lipid oxidation in sausage products.

Key words: Euryale ferox seed shell, extracts, polyphenols, sausage, storage

中图分类号:

TS251.1

张汆，徐幸莲，周光宏，李春保，蔡华珍. 芡种壳提取物多酚组成及对猪肉乳化肠贮存期质量的影响[J]. 食品科学, 2013, 34(8): 48-52.

ZHANG Cuan，XU Xing-lian，ZHOU Guang-hong，LI Chun-bao，CAI Hua-zhen. Effect of Extract from Euryale ferox Seed Shell on Quality of Pork Sausage during Storage[J]. FOOD SCIENCE, 2013, 34(8): 48-52.

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芡种壳提取物多酚组成及对猪肉乳化肠贮存期质量的影响

Effect of Extract from Euryale ferox Seed Shell on Quality of Pork Sausage during Storage

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