| 茶多酚对鱼肉的保鲜效果研究 |
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| 引用本文： | 周友亚,蒋兰宏. 茶多酚对鱼肉的保鲜效果研究[J]. 现代食品科技, 2002, 18(3): 54 |
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| 作者姓名： | 周友亚 蒋兰宏 |
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| 作者单位： | 河北师范大学化学学院,石家庄,050091 |
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| 摘 要： | 新鲜鱼肉经不同浓度的茶多酚溶液处理后,TVB—N值与贮藏时间呈正相关,表明茶多酚能延长鱼肉的保鲜期,对鱼肉具有很强的抗氧化作用。
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| 关 键 词： | 茶多酚 鱼 抗氧化 |
| 修稿时间： | 2002-04-05 |
The Study of Tea Polyphenols''keep fresh effect on fish |
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| Zhou You - ya,Jiang Lan - hong. The Study of Tea Polyphenols''keep fresh effect on fish[J]. Modern Food Science & Technology, 2002, 18(3): 54 |
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| Authors: | Zhou You - ya Jiang Lan - hong |
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| Abstract: | The fresh fish was treated with tea polyphenols solutions at different concentration, its TVB - N value has a significant positive relationship with storage duration. Studies have shown that tea polyphenols can prolong the shelflife and has stronger antioxdative effect on the fresh fish. |
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| Keywords: | Tea polyphenols fish antioxide. |
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