13种植物多酚提取物抗氧化活性分析及其对冻藏未漂洗鱼糜品质的影响研究

Study on the analysis of antioxidant activity of 13 kinds of plant polyphenol extracts and its effect on the quality of frozen unwashed surimi

中文关键词:  未漂洗鱼糜  多酚  抗氧化  TBARS  凝胶强度

英文关键词:surimi  polyphenol  antioxidant activity  gel strength

中文摘要:

      目的 分析13种植物多酚提取物抗氧化活性并研究其对冻藏未漂洗鱼糜品质的影响。方法 比较分析了石榴、芝麻、蓝莓、姜黄、迷迭香、薄荷、葡萄、橄榄、草莓、马鞭草、茶籽、燕麦、莲子皮13种植物多酚提取物的抗氧化活性及对冻藏未漂洗鱼糜脂质氧化、凝胶强度的影响。结果 迷迭香多酚提取物对羟自由基清除率最高, 达到87.56%±0.28%; 石榴多酚提取物对超氧阴离子的清除率最高, 为86.11%±0.72%; 葡萄多酚对脂氧酶抑制率最高, 为89.04%±2.01%。新鲜鱼糜丙二醛含量为(0.18±0.01) mg/kg, 冻藏3 d后, 急剧增加至(0.54±0.04) mg/kg; 葡萄多酚抑制鱼糜氧化效果最好, 鱼糜丙二醛含量为(0.23±0.02) mg/kg。添加姜黄多酚的冻藏未漂洗鱼糜冻融后的凝胶强度最高, 为1049.85 g·mm。葡萄多酚和姜黄多酚比例为1:1时, 未漂洗鱼糜丙二醛含量最低, 为(0.21±0.02) mg/kg; 凝胶强度最高, 为(1249.97±13.31) g·mm。结论 葡萄多酚和姜黄多酚比例为1:1的多酚混合物是较好的冻藏未漂洗鱼糜保鲜剂。

英文摘要:

      Objective To analyze the antioxidant activity of 13 kinds of plant polyphenol extracts and study its effect on the quality of frozen unwashed surimi. Methods The antioxidant activities of polyphenol extracts from 13 kinds of plants, such as pomegranate, sesame, blueberry, turmeric, rosemary, mint, grape, olive, strawberry, verbena, tea seed, oats, lotus seed peel, and their effects on lipid oxidation and gel strength of frozen unwashed surimi were compared and analyzed. Results The hydroxyl radical scavenging rate of the rosemary polyphenol extract was the highest, reaching 87.56%±0.28%; the scavenging rate of pomegranate polyphenol extract on superoxide anion was the highest, 86.11%±0.72%; the inhibition rate of grape polyphenols on lipoxygenase was the highest, 89.04%±2.01%. The content of malondialdehyde in fresh surimi was (0.18±0.01) mg/kg, it sharply increased to (0.54±0.04) mg/kg; grape polyphenols had the best inhibitory effect on fish mince oxidation, with a malondialdehyde content of (0.23±0.02) mg/kg in surimi. The strength of frozen unwashed surimi added with turmeric polyphenols was the highest, 1049.85 g·mm. When the ratio of grape polyphenols to turmeric polyphenols was 1:1, malondialdehyde of unwashed surimi was the lowest, (0.21±0.02) mg/kg; the strength of gel was the highest, (1249.97±13.31) g·mm. Conclusion A mixture of grape polyphenols and turmeric polyphenols with a ratio of 1:1 is a good preservative for frozen unwashed fish mince.