襄荷黄酮对冷藏羊肉的保鲜作用研究

探讨将襄荷黄酮纯化物作为保鲜剂对冷藏羊肉的保鲜效果。以蒸馏水处理为对照，考察3种质量浓度（0.3、0.6、0.9 mg/mL）襄荷黄酮对冷藏羊肉的汁液损失率、pH、总挥发性盐基氮（TVB-N）值、高铁肌红蛋白含量、硫代巴比妥酸反应物（TBARS）值及感官评分的影响。结果表明：在冷藏5~9 d时，与对照相比，高质量浓度的襄荷黄酮（0.6、0.9 mg/mL）处理可明显减少冷藏羊肉的汁液损失和pH升高幅度（P＜0.05），显著降低TVB-N、TBARS和高铁肌红蛋白含量（P＜0.05），有助于改善冷藏羊肉的感官品质，而对照组羊肉冷藏7 d后已腐败变质。因此，襄荷黄酮能有效延长新鲜羊肉的冷藏保存期。

Preservative Effect of Flavonoids from Zingiber mioga (Thunb.) Rosc. On Refrigerated Mutton

To explore the preservative effect of purified flavonoids from Zingiber mioga (Thunb.) Rosc. acted as preservative on refrigerated mutton, with distilled water treatment as control, the effect of three concentrations (0.3, 0.6, 0.9 mg/mL) of flavonoids from Zingiber mioga (Thunb.) Rosc. on juice loss rate, pH, total volatile base nitrogen (TVB-N), high iron myoglobin content, thiobarbituric acid reactive substance (TBARS) value and sensory score of refrigerated mutton was investigated. The results showed that during the 5th~9th day of refrigerated storage, compared with control group, high concentration of Zingiber mioga (Thunb.) Rosc. flavonoids (0.6, 0.9 mg/mL) could obviously reduce the juice loss rate and the increase range of pH of the refrigerated mutton (P＜0.05), significantly decrease TVB-N, TBARS and high iron myoglobin contents(P＜0.05), contributed to improve the sensory quality of refrigerated lamb. While the control group mutton has deteriorated after 7 days of storage. Therefore, Zingiber mioga (Thunb.) Rosc. flavonoids could effectively prolong the refrigerated storage period of fresh mutton.