| 大叶紫薇多酚在中式香肠中的应用 |
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| 引用本文： | 纵伟,赵光远,张文叶.大叶紫薇多酚在中式香肠中的应用[J].肉类工业,2006(5):7-8. |
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| 作者姓名： | 纵伟 赵光远 张文叶 |
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| 作者单位： | 郑州轻工业学院食品与生物工程系,450002 |
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| 摘 要： | 探索了大叶紫薇多酚在中式香肠中的应用效果。感官评定和色差测定的结果显示添加0．02％大叶紫薇多酚对香肠的感官品质无不良影响；过氧化值（POV）、过氧化脂质生成物（丙二醛）和酸价的测定结果表明：添加0.02％的大叶紫薇多酚能显著增强产品的抗氧化性能，效果十分显著。
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| 关 键 词： | 大叶紫薇多酚 中式香肠 抗氧化 |
| 修稿时间： | 2006年1月7日 |
Application of polyphenols of lagerstroemia specious on Chinese sausage |
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| ZONG Wei,ZHAO Guang-yuan,ZHANG Wen-ye.Application of polyphenols of lagerstroemia specious on Chinese sausage[J].Meat Industry,2006(5):7-8. |
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| Authors: | ZONG Wei ZHAO Guang-yuan ZHANG Wen-ye |
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| Affiliation: | ZONG Wei ZAO Guang-yuan ZHANG Weng-ye |
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| Abstract: | The text investigated the effects of Polyphenols of Lagerstroemia specious(PPL) on Chinese sausage. The results were as follows: Organoleptic evaluation showed that an application of 0.02% PPL had no adverse effects on the sensory quality ; The testing of peroxide value ,TBA and acid value showed that 0.02% of PPL could significantly increase the anti-oxidation capability of the products. |
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| Keywords: | polyphenols of lagerstroemia specious Chinese sausage anti-oxidation |
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