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:

以玉米须为原料,测纯化后玉米须总黄酮的各项抗氧化指标,玉米须总黄酮对·OH和DPPH自由基的IC₅₀分别为0.155mg/mL和0.049mg/mL。与此同时,将已纯化的玉米须总黄酮添加至猪肉脯中,通过测定POV值、色度和电子鼻为质量指标,对比研究提取的玉米须总黄酮、市售BHT和植酸对猪肉脯的抗氧化效果。结果表明:储存26d后,玉米须总黄酮的抗氧化性最强,其POV为1.625meq/kg,而未添加抗氧化剂的猪肉脯(空白)POV值为3.75meq/kg；电子鼻实验结果表明,添加玉米须总黄酮的猪肉脯与空白组的气味相似度为94.95%。综上所述,玉米须总黄酮可作为一种天然抗氧化剂应用于肉制品中。

Abstract:

The total flavonoids were extracted from corn silk. The IC₅₀ of ·OH and DPPH radical scavenging of purified total flavonoid were 0.155mg/mL and 0.049mg/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 1.625meq/kg and 3.75meq/kg. The e-nose result showed that the similarity of the odor of the pork preserved 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.