| 茶树菇水提取液对生牛肉糜抗氧化的研究! |
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| 引用本文： | 傅明辉,杨晓敏,黄紫薇.茶树菇水提取液对生牛肉糜抗氧化的研究![J].食品工业科技,2012,33(5):116-118. |
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| 作者姓名： | 傅明辉 杨晓敏 黄紫薇 |
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| 作者单位： | 广东工业大学轻工化工学院食品科学与生物工程系,广东广州,510006 |
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| 基金项目： | 广东工业大学轻工化工学院“211工程”培育项目(20091015);广东省大学生创新实验项目(1184510045) |
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| 摘 要： | 目的:研究新鲜茶树菇子实体水浸提液对生牛肉糜的抗氧化作用。方法:从pH、高铁肌红蛋白含量(metMb)的变化、硫代巴比妥酸反应物值(TBARs)、色泽感官评定四个方面来评价茶树菇水提取物对生牛肉糜的抗氧化效果。结果:在贮存期内,随时间的增加,pH变化不大,TBARs和metMb含量明显降低,颜色变暗被抑制。结论:茶树菇水提取液对生牛肉糜具有一定的抗氧化作用。
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| 关 键 词： | 茶树菇 牛肉糜 抗氧化 |
Study on antioxidant activity of hydrophilic extracts from the fruit body of Agrocybe Cylindracea on fresh beef patties |
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| FU Ming-hui,YANG Xiao-min,HUANG Zi-wei.Study on antioxidant activity of hydrophilic extracts from the fruit body of Agrocybe Cylindracea on fresh beef patties[J].Science and Technology of Food Industry,2012,33(5):116-118. |
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| Authors: | FU Ming-hui YANG Xiao-min HUANG Zi-wei |
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| Affiliation: | (Department of Food and Bioengineering,Guangdong University of Technology,Guangzhou 510006,China) |
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| Abstract: | The antioxidant activity of hydrophilic extracts from the fruit body of Agrocybe Cylindracea on fresh beef patties was studied.It was evaluated from the change of pH,the content of metmyoglobin(metMb),the value of thiobarbituric acid reactive substance(TBARs) and the color.The result showed that pH was little changed with the time increasing in storage duration.The content of TBARs and metMb was obviously decreased.The darkness of the color was inhibited.This revealed that hydrophilic extracts from the fruit body of Agrocybe Cylindracea had antioxidant activity on fresh beef patties to some extant. |
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| Keywords: | Agrocybe Cylindracea beef patties antioxidant |
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