金樱子鞣质用于火腿肠的抗氧化研究

目的:考察金樱子鞣质用于火腿肠的抗氧化性及其金樱子鞣质与抗氧化性的量效关系.方法:分别设空白组、茶多酚组、维生素C组、3%金樱子鞣质组、6%金樱子鞣质组、9%金樱子鞣质组.用TBA法考察各组抗氧化性.结果:3组金樱子鞣质组的抗氧化性较0.06%维生素C组、0.06%茶多酚组均好.3%金樱子鞣质组抗氧化性与6%金樱子鞣质组相当,两者的抗氧化性强于9%金樱子鞣质组.金樱子鞣质添加量与抗氧化性不呈线性关系.结论:金樱子鞣质低浓度就具有良好的抗氧化性,有很好的开发前景.

Study on Antioxidative Activity of Tannins in Fructus Rosae Laevigatae Added to Ham

Objective:To study the anfioxidation of tannins in Fructus Rosae Laevigatae which were added to ham, and the correlation between additive quantity of these tannins and antioxidative activity.Methods:Ham was divided into six groups to which tea polyphenols,vitamin C,three concentrations of tannins in Fructus Rosae Laevigatae were added respectively.TBA method was applied to detect antioxiditive activity.Results:Low concentration showed more antioxidation than vitamin C and high and middle concentrations.There was no linearity between additive quantity and antioxidate activ- ity of tanrfins in Fructus Rosae Laevigatae.Conclusion:Low contentration showed well antioxidation.It is confirmed that there will be great value to explore the application of Fructus Rosae Laevigatae.