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天然抗氧化剂迷迭香在动物性食品中的应用 总被引:5,自引:3,他引:2
迷迭香提取物具有良好的抗氧化性能,是一种天然抗氧化剂。本文综述了迷迭香提取物的抗氧化功能及其作用机理,详细介绍了迷迭香在动物性食品中的应用,并对其前景进行了展望。 相似文献
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比较肉豆蔻、丁香、肉桂、生姜、甘草、月桂、白芷、牛至、茴香、迷迭香十种香辛料不同溶剂提取物的抗氧化效果,然后筛选出四种香辛料提取物,与生育酚(VE)两两复配,考察复配天然抗氧化剂对猪油体系氧化的抑制效果。结果表明:在猪油体系中,同等条件下香辛料乙醇提取物的抗氧化效果优于香辛料水提取物;不同抗氧化剂的作用效果从大到小依次为:BHT生姜甘草迷迭香丁香白芷肉豆蔻月桂桂皮牛至茴香;以生姜、甘草、迷迭香、丁香乙醇提取物以及VE两两复配试验发现,天然抗氧化剂复配具有增效效果,其中迷迭香-生姜效果更优于BHT单独作用效果;抗氧化效果较好的三种复配天然抗氧化剂组合为:迷迭香-生姜BHT甘草-迷迭香VE-迷迭香。 相似文献
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不同包装形式和复合天然抗氧化剂对猪肉脂肪氧化的影响 总被引:9,自引:0,他引:9
利用蜂胶、茶多酚、迷迭香提取物等天然抗氧化剂配制成两种复合抗氧化液(水溶性和脂溶性)对冷却猪肉处理后,分别采用托盘包装、聚乙烯薄膜袋包装和真空包装,对两种复合抗氧化液进行抗氧化及保鲜效果比较。结果表明:两种复合抗氧化剂可以有效地控制脂肪氧化,显著的降低了氧化酸败异味的产生。同时发现,天然脂溶性复合抗氧化剂对鲜肉有明显抑菌和防腐作用,从而起到了抗氧化和保鲜双重功效。两种抗氧化液和真空包装同时应用抑制脂肪氧化和保鲜的效果更好。 相似文献
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探讨了天然酚酸类化合物对抑制生物柴油氧化反应的影响,并分析了天然酚酸类化合物及BHT对生物柴油的酸值和过氧化值的影响。研究结果表明:天然酚酸类化合物可有效降低生物柴油的酸值和过氧化值。其中,迷迭香提取物的抗氧化效果最好,添加0.10%迷迭香提取物样品,360 h时酸值降低46.6%,过氧化值降低38.9%。添加0.04%BHT样品在相同条件下的酸值和过氧化值均高于添加0.04%迷迭香提取物样品的。迷迭香提取物中的强弱抗氧化成分之间形成协同作用,提高抗氧化效果;并且猝灭单重态氧,抑制生物柴油的光氧化。 相似文献
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Katarzyna Waszkowiak 《International Journal of Food Science & Technology》2008,43(8):1437-1442
In the research the activity of rosemary extract introduced using connective tissue proteins was investigated, taking into consideration the effect of the type of carrier (collagen and elastin), carrier concentration (1%, 2%, 4%) and the method of its introduction to fat substrate (rehydrated or unhydrated). Antioxidative activity was assessed using the Oxidograph instrumental test. The activity of rosemary extract on protein preparations was significantly affected by the rehydration of these preparations. The application of collagen as carrier of rosemary extract had an advantageous effect on the activity of this antioxidant. In turn, under the adopted testing conditions the application of elastin resulted in partial masking of antioxidative activity of rosemary extract. Amounts of the carriers, onto which the antioxidant was introduced, did not have a statistically significant effect on this activity. 相似文献
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Valeria Tironi Mabel Tomás & María Añón 《International Journal of Food Science & Technology》2009,44(6):1254-1262
The aim of this work was to analyse the effect of rosemary extract application (200 and 500 ppm) on lipid oxidation, colour and protein modifications during the chilled storage (1.0 ± 0.7 °C) of sea salmon ( Pseudopercis semifasciata ). Lipid oxidation and ω3-22:6 fatty acid content modification were prevented by the addition of rosemary extract. Analysis of interaction between lipid oxidation products and proteins by fluorescence showed no relationship between their temporal changes in the aqueous phase and the lipid oxidation evolution since a similar behaviour was observed in both absence and presence of antioxidant. Protein extractability, sodium dodecyl sulphate-polyacrylamide gel electrophoresis, differential scanning calorimetry and lysine content determinations revealed no differences between muscle untreated or treated with rosemary. Fluorescent compounds evolution in organic phase would be in relation with the appearance of lipid oxidation products. In addition, rosemary extract partially prevented the loss of red colour in chilled muscle. Although protein alterations could not be prevented, rosemary extract shows to be a promissory antioxidant in sea salmon muscle. 相似文献
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本文将化学抗氧化剂BHA+BHT和迷迭香脂溶性提取物鼠尾草酸及熊果酸+齐墩果酸添加至花生油中,经过20天高温加速氧化实验,测定花生油过氧化值、共轭二烯和酮类物质生成量、DPPH自由基清除率、ABTS自由基清除率、脂肪酸组成及非皂化物组成变化等指标,考察抗氧化剂对花生油抗氧化性的影响。结果显示:油样过氧化值和共轭二烯值的增长幅度大小顺序:无添加﹥熊果酸+齐墩果酸﹥BHA+BHT﹥鼠尾草酸,鼠尾草酸抑制花生油中过氧化物和共轭二烯类物质生成的效果最显著;不饱和脂肪酸含量下降幅度大小排序:无添加﹥熊果酸+齐墩果酸﹥BHA+BHT﹥鼠尾草酸,鼠尾草酸抑制不饱和脂肪酸的氧化作用最明显;花生油中8种非皂化物成分呈先上升后下降的趋势,在20天高温贮藏阶段并没有明显被消耗;油样DPPH自由基清除率下降幅度大小顺序:无添加﹥熊果酸+齐墩果酸﹥BHA+BHT﹥鼠尾草酸,鼠尾草酸减缓DPPH自由基清除率的下降速率最显著;油样ABTS自由基清除率下降幅度大小顺序:熊果酸+齐墩果酸﹥无添加﹥BHA+BHT﹥鼠尾草酸,鼠尾草酸减缓ABTS自由基清除率下降的速率最有效。综上可知迷迭香提取物鼠尾草酸对保持花生油抗氧化性的能力显著优于化学合成抗氧化剂BHA+BHT,而迷迭香提取物熊果酸+齐墩果酸抗氧化效果略逊于化学合成抗氧化剂。该研究可为迷迭香抗氧化剂在花生油及其它油脂产品生产中的推广运用奠定基础,为企业研究植物油新型抗氧化剂、实现迷迭香资源的综合利用提供参考。 相似文献
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The application of collagen preparations as carriers of rosemary extract in the production of wiener-type and liver sausages has been evaluated. The rosemary extract was introduced into the meat products using one of two carriers (collagen hydrolyzate or collagen fibre preparation) or directly (i.e. using no carriers). The relationship between the methods of extract introduction and its antioxidative action was assessed on the basis of the lipid oxidation (i.e. determination of peroxide value and TBARS) during cold storage of sausages in air or in vacuum. The introduction of rosemary extract to the products via the collagen fibre preparation limited lipid oxidation greater than the direct addition of the antioxidant to both meat products, irrespective of storage. On the contrary, in the case of the application of collagen hydrolyzate as a carrier of extract, a masking effect was observed, diminishing the antioxidative impact on the tested products. 相似文献
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为研究迷迭香提取物能否替代人工合成抗氧化剂,成为紫苏籽油的天然抗氧化剂。以过氧化值和酸价为评价指标,采用Schaal烘箱法研究迷迭香提取物对紫苏籽油的抗氧化作用,并与市面上常用的人工合成抗氧化剂(2,6-二叔丁基对甲苯酚、丁基羟基茴香醚、2-叔丁基对苯二酚)作为对照,测定氧化作用后油样过氧化值及酸价,对比它们在紫苏籽油中的抗氧化效果。采用高效液相色谱法(HPLC)检测紫苏籽油样中鼠尾草酸含量,研究鼠尾草酸含量与紫苏籽油的抗氧化作用的相互影响。结果表明:迷迭香提取物在紫苏籽油中具有良好的抗氧化效果,选择0.08%迷迭香提取物作为在紫苏籽油抗氧化保护的最佳添加量;相比于2,6-二叔丁基对甲苯酚、丁基羟基茴香醚、2-叔丁基对苯二酚,迷迭香提取物为仅次于2-叔丁基对苯二酚的紫苏籽油中最高效的天然抗氧化剂;确定鼠尾草酸是迷迭香提取物中的主要抗氧化有效成分中的一种。 相似文献
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Rosemary Extract‐Mediated Lifespan Extension and Attenuated Oxidative Damage in Drosophila melanogaster Fed on High‐Fat Diet 下载免费PDF全文
Hua‐li Wang Zhen‐ou Sun Rizwan‐ur Rehman Hong Wang Yi‐fei Wang Hao Wang 《Journal of food science》2017,82(4):1006-1011
Rosemary extract has a potent antioxidant activity and is widely used in the food industry. In this study, the lifespan prolonging and antioxidant activity of rosemary extract was evaluated by high‐fat‐induced oxidative damage in Drosophila melanogaster. The results revealed that the lifespan and climbing ability of fruit flies was enhanced significantly by feeding rosemary extract. Furthermore, feeding with rosemary extract significantly increased the enzyme activity of superoxide dismutase (SOD) and catalase (CAT), and significantly decreased the level of malonaldehyde. The gene expression of SOD, CAT, and nuclear factor erythroid‐2 related factor 2 was enhanced and that for methuselah was significantly reduced. The comet assay showed that high‐fat diet‐induced DNA lesion was significantly reduced in larvae treated with the rosemary extract. Our results suggest that feeding with rosemary extract is effective to the extended lifespan in fruit flies by strengthening of the resistance to high‐fat‐induced oxidative stress and by stimulating, at least in part, the endogenous antioxidant response. 相似文献
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研究迷迭香提取物的体外抗氧化活性及其对萨拉米脂肪和蛋白质氧化的影响。对迷迭香进行提取,并测 定提取物的总酚含量、1,1-二苯基-2三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除率、氧化自 由基吸收能力(oxygen radical absorbance capacity,ORAC)和还原力。将不同质量分数的迷迭香提取物加入萨 拉米中,测定其对萨拉米加工过程中硫代巴比妥酸反应产物和总巯基含量的影响。结果表明:迷迭香提取物的总 酚含量为197.6 mg/g。当质量浓度大于80 μg/mL时,迷迭香提取物的DPPH自由基清除能力要优于异抗坏血酸钠 (P<0.05);迷迭香提取物的ORAC为2 920.3 μmol Trolox/g,显著高于异抗坏血酸钠(1 746.9 μmol Trolox/g) (P<0.05);迷迭香提取物在达到一定质量浓度时的还原力与异抗坏血酸钠无显著差异(P>0.05)。添加 质量分数为0.02%和0.03%的迷迭香提取物可以有效抑制萨拉米的脂肪氧化,效果优于0.02%的异抗坏血酸钠 (P<0.05);添加质量分数为0.03%的迷迭香提取物能显著抑制蛋白质氧化(P<0.05),效果与0.02%的异抗坏血 酸钠相当。本研究证明迷迭香提取物具有较好的体外抗氧化活性,并可以有效抑制萨拉米加工过程中的脂肪和蛋白 质氧化,是一种高效的自由基清除剂和天然抗氧化剂。 相似文献
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为开发新型具有抗氧化活性的包装材料,以壳聚糖、鱼皮明胶为复合膜基质材料,研究添加迷迭香提取物对复合膜物理性质、微观结构及抗氧化性能的影响。结果表明,添加0.1%迷迭香提取物显著(p<0.05)提高了复合膜的抗氧化性能,将膜的DPPH自由基清除率由15%以下提高到60%以上。迷迭香提取物的添加影响了膜的结构与理化性质。其中,膜的热变性温度由130.97 ℃升至167.52 ℃,同时水溶解性下降了12.62%,但对膜的力学性质没有显著影响。红外光谱显示添加迷迭香提取物影响了O-H键的弯曲和伸缩振动,干扰了复合膜体间的氢键相互作用。研究结果表明,添加0.1%迷迭香提取物既能提高明胶/壳聚糖复合膜的抗氧化能力,又可使复合膜的热稳定性提高,明胶/壳聚糖/迷迭香复合膜活性包装材料具有良好的应用前景。 相似文献