食品科学技术学报2018，Vol.36Issue(3)：66-71,6.DOI:10.3969/j.issn.2095-6002.2018.03.009
玉米须总黄酮提取物对猪肉脯抗氧化性影响的研究
Antioxidative Effects of Total Flavonoids Extract from Corn Silk on Dried Pork Slices
摘要
Abstract
The total flavonoids were extracted from corn silk. The IC50of·OH and DPPH radical scaven-ging of purified total flavonoid were 0.155 mg/mL and 0.049 mg/mL.The total flavonoids were added to dried pork slices and the antioxidant activity of total flavonoids were evaluated by the POV value, TBA value,and e-nose.BHT and phytic acid were used as the positive control. After 26 days storage, the result showed that POV values of dried pork slices with or without total flavonoids addition were 1.625 meq/kg and 3.75 meq/kg. The e-nose result showed that the similarity of the odor of the pork pre-served with or without total flavonoids was 94.95%. In a conclusion,total flavonoids from corn silk can be used as a natural antioxidant in food.关键词
玉米须/总黄酮/抗氧化性/猪肉脯/自由基Key words
corn silk/total flavanones/antioxidant activity/dried pork slices/radical分类
轻工纺织引用本文复制引用
胡佳慧,吴文锦,刘璐,乔宇,廖李,李弥友,汪兰,石柳,丁安子,李新..玉米须总黄酮提取物对猪肉脯抗氧化性影响的研究[J].食品科学技术学报,2018,36(3):66-71,6.基金项目
湖北省知识产权局高价值专利培育转化和产业化项目(201701033A) （201701033A）
湖北省科技支撑低温肉制品综合保鲜及品质控制技术研究项目(2014BBB012). （2014BBB012）
