苹果多酚对腊肉的抗氧化性能研究

苹果汁生产废渣经70%乙醇提取制得苹果多酚(AP),与BHT(1:1)复配后,按0.02%的比例加入到腊肉涂膜液中,对其抗氧化活性进行跟踪检测。结果表明:加入复配物的腊肉抗氧化性是对照的2倍,风味明显改善,抗氧化效果明显,能使腊肉保鲜期延长1个月左右。

Study on the antioxidant activities of Apple Polyphenol in Preserved Meats

Apple Polyphenols (AP)which were prepared by means of extraction from apple juice residue with 70% ethanol in water,combinated of BHT(1:1),were entered preserved ham coating pro rata 0.02%. The antioxidant activities were detect by trailing after.Ther esultss howedt hea ntioxidanta ctivities was as 2 times as that of antitheses which preserved ham of rata combination.Flavor was ameliorated distinctly,the effect of antioxidant activities was evident,shelf-life of preserved ham was extended one month about.