肉类研究Issue(9)：1-4,4.
芹菜粉对自由基的清除作用及在肉制品中的应用
Free Radical Scavenging Effect of Celery Powder and the Antioxidant in Meat Products
摘要
Abstract
The scavenging activities of celery powder, prepared from celery stalk by pulping, decolorization, pH adjustment, oven drying and comminution, against hydroxyl, superoxide anion and DPPH free radicals and nitrite were investigated. Meanwhile, the application of celery powder in minced pork and its effect on the TBARS （thiobarbituric acid reactive substances） value of minced pork were evaluated. The content of flavonoids in celery powder was 12.5 mg/g. Celery powder revealed powerful scavenging effect against hydroxyl, superoxide anion and DPPH free radicals and nitrite, with a maximum scavenging rate of 91.7%, 36.1%, 83.9% and l 9.4%, respectively. Compared with the blank, the presence of celery powder resulted in a 13.6% decrease in the TBARS value of minced pork.关键词
芹菜粉/清除/自由基/肉制品/硫代巴比妥酸（TBARS）Key words
celery powder/scavenging/free radical/meat products/thiobarbituric acid substances分类
轻工纺织引用本文复制引用
孙冬梅,郇延军..芹菜粉对自由基的清除作用及在肉制品中的应用[J].肉类研究,2011,(9):1-4,4.基金项目
常州市农业推广项目 （）
