| 茶多酚对腊肉制品抗氧化作用的研究 |
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| 引用本文： | 吴少雄,刘光东.茶多酚对腊肉制品抗氧化作用的研究[J].现代食品科技,1999(3). |
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| 作者姓名： | 吴少雄 刘光东 |
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| 作者单位： | 昆明医学院营养与食品研究所!昆明650011(吴少雄)，郧阳师范高等专科学校(刘光东) |
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| 摘 要： | 腊肉是一种风味独特的传统肉制品，在贮藏过程中脂质会酸败，导致酸价、过氧化值升高，酸败主要原因是脂质氧化。结果表明添加0.1％茶多酚抗氧化剂能阻止酸价、过氧化值升高，对腊肉有保鲜作用。
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| 关 键 词： | 茶多酚 酸价 过氧化值 腊肉 |
Research on the antioxdative effect of tea ployphenol on the chinesebacon |
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| Wu Shaoxiong.Research on the antioxdative effect of tea ployphenol on the chinesebacon[J].Modern Food Science & Technology,1999(3). |
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| Authors: | Wu Shaoxiong |
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| Affiliation: | Wu Shaoxiong |
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| Abstract: | Chinese bacon is a popular tradition meat product with a unique flavour. lipid oxidation was the main cause of lipid rancidity, resulted in acid value and peroxide value increasing during storage Tea ployphenol was used to de lay the increase of acid value and peroxide value. Results showed that addition of 0. 1 % tea ployphenol extended the shelf life of chinese bacon. |
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| Keywords: | Tea ployphenol acid value peroxide value bacon |
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