葡萄籽提取物对火腿发酵成熟过程脂质氧化的影响

脂质分解氧化是干腌火腿工艺过程中一个主要的生化反应过程,对干腌火腿风味形成具有十分重要的作用,但脂质过度氧化对火腿品质安全也会产生重大影响。本文采用天然抗氧化剂-葡萄籽提取物对传统发酵工艺火腿进行抗氧化处理,研究其对火腿脂质的抗氧化效果。结果显示:抗氧化处理组在发酵成熟时期能有效抑制火腿脂质氧化。成熟结束时,经葡萄籽提取物（GSE）抗氧化处理的火腿半膜肌过氧化值（POV）、TBA值、羰基值和双烯值分别比对照组降低了57%、48%、29%、18%;表层脂肪降低了60%、24%、42%、36%;而经葡萄籽提取物和猪油联合处理的火腿（GSE+Lard）半膜肌各氧化指标分别比对照组降低了20%、8%、14%、6%;表层脂肪降低了27%、5%、25%、24%。GSE处理组抗氧化效果优于GSE+Lard处理组。 

Effect of grape seed extract on lipid oxidation of dry-cured ham during ferment aging processing

Lipolysis-oxidation is major biochemical reaction process during dry-cured ham traditional process, which plays an important role in flavor formation. However, excessive oxidation has negative impact on the ham quality and safety.The research was aimed at studying the inhibition of lipid oxidative changes of dry-cured ham by natural antioxidant grape seed extract (GSE)during the ferment process. The results showed that the antioxidation treat effectively inhibited lipid oxidation of dry-cured ham during ferment aging processing.Compared to control, GSE treat retarded the formation of Semimembranosus peroxide value(POV) ,TBA value, carbonyl value and diene value by 57% ,48% ,29%, 18% separately at the end of aging time;surface fat reducing by 60% ,24%, 42% ,36% ;while the Semimembranosus lipids oxidation indicators of the joint treat of grape seed extract and lard (GSE + Lard ) separately reduced by 20%, 8%, 14%, 6% ; surface fat reducing by 27%, 5%, 25%, 24%. The antioxidation effect of GSE treat is better than the joint treat of GSE and lard.