郭育涛,张佳敏,王卫,杨轶浠,侯薄,白婷,刘雅宁

• 1:成都大学肉类加工四川省重点实验室
• 2:成都大学食品与生物工程学院

摘要(Abstract)：

进行青蒿提取物的主要功能性成分含量分析及提取物体外抗氧化能力评价。在中式香肠中添加不同浓度的青蒿提取物，通过加工、贮藏不同阶段产品特性指标的测定，研究提取物对香肠抗氧化性的影响。结果显示，青蒿提取物的总酚含量为(3.45±0.71) mg GAE/g,总黄酮含量为(9.65±0.41) mg RT/g。通过3种体外抗氧化指标对青蒿提取物的抗氧化活性进行测定，IC_(50)(DPPH)为0.58 mg/mL,IC_(50)(ABTS~+)为2.39 mg/mL,FRAP值为0.45 mmol/g。对产品贮藏期菌落总数、酸价、过氧化值、丙二醛的变化进行测定，结果表明，添加青蒿提取物的产品的抗氧化特性得到大大提升，提取物的抑菌作用也极为显著。

关键词(KeyWords)： 青蒿;提取物;中式香肠;抗氧化性;抑菌作用

Abstract:

Keywords:

基金项目(Foundation): 四川省转移支付项目;; 国家现代农业产业体系四川生猪创新团队(scsztd-2021-08-07)

作者(Author): 郭育涛,张佳敏,王卫,杨轶浠,侯薄,白婷,刘雅宁

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