苦丁茶提取物对肉品质的影响研究

研究苦丁茶的抗氧化性能及其对肉品质的影响,采用丙酮、甲醇和乙醇3种溶剂分别处理水提冬青属苦丁茶粉末,通过测定DPPH、ABTS+值,对其抗氧化性能进行分析;再将水提苦丁茶粉末按照0、0.5%、1%的比例添加进鲜肉末中,并在第0、5、10天测定DPPH、ABTS+、TBA值,对不同浓度水提物处理后的鲜肉进行简单的感官评定,综合上述两方面内容的评定分析,对苦丁茶水提物的抗氧化作用进行探讨。结果表明:苦丁茶水提物能明显提高鲜肉的抗氧化性,改善肉的品质。因此初步断定,苦丁茶水提物应用于肉中对保持肉的品质,延长肉的保存期,提高肉的抗氧化性有一定的作用。

Effect of Ilex Kuding Tea Extract on Meat Quality

Oxidation resistance of Ilex Kuding tea and its influence as a food additive on meat quality of meat is researched.Ilex Kuding tea powder is processed using acetone,methanol and ethanol three species solvent respectively,then determined DPPH and ABTS+ value,preliminary analyzed its anti-oxidation performance.Added with 0,and 0.5%,and 1% of water to Ilex Kuding tea powder processed fresh meat respectively,and in 0,and 5th day,and 10th day determined DPPH,ABTS+ and TBA value.Fresh meat by processing with different concentration water extract is evaluated by sensory.Comprehensive above two aspects content of evaluation analysis on Ilex Kuding tea water extract to property of anti-oxidation role were discussed preliminarily.Kuding tea as a health drink,based on its powerful functions,is used in meat as food antioxidant additive in certain applications.Ilex Kuding tea extract can substantially increase the oxidation resistance of meat to improve meat quality.This preliminary concluded that Ilex Kuding tea extract applied to maintaining the meat quality,to extend the shelf life of meat,improving antioxidation of meat has an important role.