杨文平,郝教敏,靳明凯,郭安娜,朱月,杨珍平

• 1:华北理工大学生命科学学院
• 2:山西农业大学农学院
• 3:山西农业大学食品科学与工程学院

摘要(Abstract)：

研究皮燕麦多酚提取物对冷却猪肉抗蛋白氧化性。将冷却猪肉分为3组,分别加入300mg/kg茶多酚作为阳性对照组和500mg/kg皮燕麦多酚提取物作为处理组,以不添加抗氧化剂的作为空白对照组,在(1±1)℃冰箱中冷藏7d,并定期检测各组肌原纤维蛋白(MP)浓度及其羰基和总巯基含量。结果表明,在冷藏5d后,添加多酚肉样比空白对照组显著降低了总巯基的损失和羰基的形成(P<0.05)。添加500mg/kg皮燕麦多酚提取物减缓了冷却猪肉蛋白氧化。可见,皮燕麦多酚可以在一定程度上提高冷却猪肉抗蛋白氧化性,可应用于冷却猪肉保鲜。

关键词(KeyWords)： 皮燕麦;多酚;冷却猪肉;蛋白氧化

Abstract:

Keywords:

基金项目(Foundation): 山西农谷建设科研专项（SXNGJSKYZX201701）;; 山西省重点研发计划重点项目（201703D211001-02-02）;; 国家公益性行业（农业）科研专项（201503120）;; 山西省黄土高原特色作物优质高效生产协同创新中心（2016[5]）;; 山西省“1331工程”重点实验室建设项目;; 山西省教育厅“1331工程”支持培育团队“有机旱作与栽培生理创新团队”（晋教科2018[4]）

作者(Author): 杨文平,郝教敏,靳明凯,郭安娜,朱月,杨珍平

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