天然抗氧化剂对红酸汤发酵过程中亚硝酸盐含量及品质的影响

评估了茶多酚、抗坏血酸和植酸三种天然抗氧化剂作用下红酸汤发酵过程中亚硝酸盐含量的变化，分析储藏期间天然抗氧化剂对红酸汤品质的影响。利用国标法测定红酸汤发酵过程中亚硝酸盐的含量，采用国标法和感官评定法分析储藏期间红酸汤品质的变化。茶多酚、抗坏血酸和植酸对红酸汤发酵过程中亚硝酸盐的形成均具有显著的抑制作用（P<0.05），且在最优添加量下，抑制效果茶多酚（0.15%）>抗坏血酸（0.05%）>植酸（0.20%）。在储藏期间，3种天然抗氧化剂均可显著抑制红酸汤酸度的提高（P<0.05），提高红酸汤储藏期内的感官评分，有助于产品在储藏期间保持产品品质的稳定，其中茶多酚的效果最为显著（P<0.05）。本研究为天然抗氧化剂在红酸汤中的应用提供了理论依据，有助于红酸汤产业的健康发展。

Effects of natural antioxidants on nitrite content and quality of red sour soup during fermentation process

Evaluate the changes in nitrite content of red sour soup during the fermentation process under treatments with three natural antioxidants of tea polyphenols, ascorbic acid and phytic acid, and to analyze the effect of natural antioxidants on the quality of red sour soup during storage. The content of nitrite in red sour soup during fermentation process was determined by national standard method. The quality of red sour soup was analyzed by national standard method and sensory evaluation method during storage. The tea polyphenols, ascorbic acid, and phytic acid all had significant inhibitory effects on the formation of nitrite during the fermentation process of red sour soup (P<0.05), and at the optimal addition amount, the inhibitory effect of tea polyphenols (0.15%) > ascorbic acid (0.05%) > phytic acid (0.20%). During the storage period, three natural antioxidants could significantly inhibit the increase of acidity of the red acid soup (P<0.05), significantly improve the sensory score of red sour soup, which helps to keep the product quality stable during storage, among them, tea polyphenols had the most significant effect (P<0.05). This study provide a theoretical basis for the application of natural antioxidants in red sour soup, and contribute to the healthy development of the red sour soup industry.