药食同源赶黄草醇提物对中式香肠脂质氧化和蛋白质稳定性的影响及相关性分析

doi:10.7506/spkx1002-6630-20220906-056

食品科学 ›› 2023, Vol. 44 ›› Issue (12): 84-94.doi: 10.7506/spkx1002-6630-20220906-056

药食同源赶黄草醇提物对中式香肠脂质氧化和蛋白质稳定性的影响及相关性分析

徐韶棠，杨轶浠，王艺瑾，郭育涛，刘雅宁，张博文，张佳敏，卢秋霞

（1.成都大学食品与生物工程学院，四川成都 610106；2.成都大学川藏特色药用植物资源开发利用四川省高等学校工程研究中心，四川成都 610106；3.成都大学肉类加工四川省重点实验室，四川成都 610106）

出版日期:2023-06-25 发布日期:2023-06-30
基金资助:
西藏自治区科技计划项目重点研发计划项目（XZ202201ZY0031G）；四川省科技厅“三区”人才项目；成都市科技局技术创新研发项目（2021-YF05-00358-SN）；川菜发展研究中心规划项目（CC21Z03）

Effect of Ethanol Extract from Penthorum chinense Pursh on and Correlation Analysis between Lipid Oxidation and Protein Stability in Chinese Sausage

XU Shaotang, YANG Yixi, WANG Yijin, GUO Yutao, LIU Yaning, ZHANG Bowen, ZHANG Jiamin, LU Qiuxia

(1. College of Food and Biological Engineering Bioengineering, Chengdu University, Chengdu 610106, China; 2. Engineering Research Center of Sichuan-Tibet Traditional Medicinal Plant, Chengdu University, Chengdu 610106, China; 3. Key Laboratory of Meat Processin in Sichuan Province, Chengdu University, Chengdu 610106, China)

Online:2023-06-25 Published:2023-06-30

摘要/Abstract

摘要： 通过超声辅助提取法得到赶黄草醇提物，其总黄酮和总酚含量分别为（17.43±1.41）mg/g和（14.78±0.95）mg/g。同时利用超高效液相色谱-四极杆-飞行时间质谱技术鉴定出该赶黄草提取物中的43 种主要化合物。将0.05%、0.1%、0.3%赶黄草提取物和0.02%丁基羟基茴香醚＋二丁基羟基甲苯（1∶1，m/m）分别添加到中式香肠中，研究其对香肠脂质氧化和蛋白质稳定性的影响。通过对中式香肠在不同贮藏时间的酸价、过氧化值、硫代巴比妥酸反应物值、羰基含量、巯基含量和挥发性盐基氮值的测定，发现0.3%赶黄草提取物组的硫代巴比妥酸反应物值在第35天明显低于0.02%丁基羟基茴香醚＋二丁基羟基甲苯对照组，添加赶黄草提取物对中式香肠中蛋白质羰基、巯基含量和挥发性盐基氮值的作用也能达到对照组的效果。虽然，赶黄草提取物组中酸价和过氧化值比对照组略高，其所反映的抗脂质氧化能力仍明显优于空白组。因此，赶黄草提取物可作为替代人工合成抗氧化剂的候选之一应用于中式香肠生产，对延长产品品质和货架期有积极的作用。

关键词: 超高效液相色谱-四级杆串联飞行时间质谱；赶黄草提取物；中式香肠；脂质氧化；蛋白质氧化

Abstract: In this study, an ethanol extract from P. chinense Pursh was obtained by ultrasonic-assisted extraction, whose contents of total flavonoids and phenols were (17.43 ± 1.41) mg/g and (14.78 ± 0.95) mg/g, respectively. In total, 43 major chemical compounds were identified in the extract by ultra-high performance liquid chromatography-quadrupole-time of flight-mass spectrometry (UPLC-QTOF-MS). In addition, the effects of 0.05%, 0.1% and 0.3% P. chinense Pursh extract or 0.02% butylated hydroxyanisole (BHA) combined with butylated hydroxytoluene (BHT; 1:1, m/m) on lipid oxidation and protein stability in Chinese sausage were studied. The acid value (AV), peroxide value (POV), thiobarbituric acid reactive substance (TBARS) value, carbonyl content, sulfhydryl content and total volatile basic nitrogen (TVB-N) content of Chinese sausage were determined at different storage times. It was found that the TBARS value of the sausage with 0.3% P. chinense Pursh extract was significantly lower than that of the control group (0.02% BHA + BHT) on the 35th day, and the protein carbonyl and sulfhydryl contents and TVB-N content of the sausage with P. chinense Pursh extract were similar to those of the control group. Although the AV and POV of the P. chinense Pursh extract group were slightly higher than those of the control group, its lipid oxidation resistance was significantly better than that of the control group. Therefore, as a potential candidate to replace synthetic antioxidants, P. chinense Pursh extract has the potential to be used in the production of Chinese sausage for its positive effect on improving the product quality and extending the shelf life.

Key words: ultra-high performance liquid chromatography-quadrupole tandem time-of-flight mass spectrometry; Penthorum chinense Pursh extract; Chinese sausage; lipid oxidation; protein oxidation

中图分类号:

TS251.1

徐韶棠，杨轶浠，王艺瑾，郭育涛，刘雅宁，张博文，张佳敏，卢秋霞. 药食同源赶黄草醇提物对中式香肠脂质氧化和蛋白质稳定性的影响及相关性分析[J]. 食品科学, 2023, 44(12): 84-94.

XU Shaotang, YANG Yixi, WANG Yijin, GUO Yutao, LIU Yaning, ZHANG Bowen, ZHANG Jiamin, LU Qiuxia. Effect of Ethanol Extract from Penthorum chinense Pursh on and Correlation Analysis between Lipid Oxidation and Protein Stability in Chinese Sausage[J]. FOOD SCIENCE, 2023, 44(12): 84-94.

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药食同源赶黄草醇提物对中式香肠脂质氧化和蛋白质稳定性的影响及相关性分析

Effect of Ethanol Extract from Penthorum chinense Pursh on and Correlation Analysis between Lipid Oxidation and Protein Stability in Chinese Sausage

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