迷迭香提取物及其包结物在中式培根中的应用

聂吉语; 李荣; 王颖; 罗力荧; 孙璐; 姜子涛

doi:10.13386/j.issn1002-0306.2020.01.003

迷迭香提取物及其包结物在中式培根中的应用

Application of Rosemary Extract and Its Inclusion Complex in Chinese Bacon

摘要

摘要: 研究了迷迭香提取物(RE)的化学成分、抗氧化活性及RE与其环糊精钾金属有机骨架包结物(RE-K-CD-MOF)在中式培根中的应用。结果表明:RE的主要成分为迷迭香酸等12种物质;RE具有良好的抗氧化效果,在0.5~1.5 mg/mL浓度范围内,清除DPPH自由基的能力大于BHT小于V_C,在1~5 μg/mL浓度范围内,清除OH自由基的能力大于V_C小于BHT。应用于中式培根腌制过程中脂质氧化实验表明,与对照组相比添加RE及RE-K-CD-MOF各组均具有较低的过氧化值和丙二醛含量;与添加RE各组相比,添加RE-K-CD-MOF各组表现出更好的稳定性和抑制脂质氧化效果。与添加0.3% RE相比,添加0.3% RE-K-CD-MOF时,加工结束时中式培根的过氧化值降低了17.8%,丙二醛含量降低了17.2%。

Abstract: Chemical constituents and antioxidant activities of rosemary extract(RE)were determined. RE and its potassium-cyclodextrin metal organic frameworks inclusion complex(RE-K-CD-MOF)were applied in Chinese Bacon. The results showed that RE was composed of 12 components,mainly including rosemary acid. RE had obvious antioxidant activities. In the range of 0.5 to 1.5 mg/mL concentration,the DPPH free radical scavenging activity was higher than BHT but lower than V_C,and in the range of 1 to 5 μg/mL concentration,the OH free radical scavenging activity was higher than V_C but lower than BHT. The study of lipid oxidation behavior on Chinese bacon during the curing process indicated that both RE and RE-K-CD-MOF exhibited lower peroxide value and malondialdehyde content than that of the control. Moreover,RE-K-CD-MOF displayed better stability and effect in inhibiting lipid oxidation than that of RE. Compared with 0.3% of RE,when 0.3% of RE-K-CD-MOF was added,the peroxide value and malondialdehyde content of Chinese bacon were reduced by 17.8% and 17.2%,respectively,at the end of processing.