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Position: Home > Articles > Application of Rosemary Extract and Its Inclusion Complex in Chinese Bacon Science and Technology of Food Industry 2020 (1) 12-16+24

迷迭香提取物及其包结物在中式培根中的应用

作  者：
聂吉语;李荣;王颖;罗力荧;孙璐;姜子涛
单  位：
天津天狮学院食品工程学院;天津商业大学生物技术与食品科学学院
关键词：
迷迭香提取物;包结物;化学成分;中式培根;自由基清除;过氧化值;丙二醛含量
摘  要：
研究了迷迭香提取物(RE)的化学成分、抗氧化活性及RE与其环糊精钾金属有机骨架包结物(RE-K-CDMOF)在中式培根中的应用。结果表明:RE的主要成分为迷迭香酸等12种物质; RE具有良好的抗氧化效果,在0.5～1.5 mg/m L浓度范围内,清除DPPH自由基的能力大于BHT小于VC,在1～5μg/m L浓度范围内,清除OH自由基的能力大于V_C小于BHT。应用于中式培根腌制过程中脂质氧化实验表明,与对照组相比添加RE及RE-K-CD-MOF各组均具有较低的过氧化值和丙二醛含量;与添加RE各组相比,添加RE-K-CD-MOF各组表现出更好的稳定性和抑制脂质氧化效果。与添加0.3%RE相比,添加0.3%RE-K-CD-MOF时,加工结束时中式培根的过氧化值降低了17.8%,丙二醛含量降低了17.2%。
译  名：
Application of Rosemary Extract and Its Inclusion Complex in Chinese Bacon
作  者：
NIE Ji-yu;LI Rong;WANG Ying;LUO Li-ying;SUN Lu;JIANG Zi-tao;College of Biotechnology and Food Science,Tianjin University of Commerce;School of Food Engineering,Tianjin Tianshi College;
关键词：
rosemary extract(RE);;inclusion complex(RE-K-CD-MOF);;chemical constituents;;Chinese bacon;;free radical scavenging;;peroxide value;;malondialdehyde content
摘  要：
Chemical constituents and antioxidant activities of rosemary extract( RE) were determined. RE and its potassium-cyclodextrin metal organic frameworks inclusion complex( RE-K-CD-MOF) were applied in Chinese Bacon. The results showed that RE was composed of 12 components,mainly including rosemary acid.RE had obvious antioxidant activities.In the range of 0.5 to 1.5 mg/m L concentration,the DPPH free radical scavenging activity was higher than BHT but lower than V_C,and in the range of 1 to 5 μg/m L concentration,the OH free radical scavenging activity was higher than V_C but lower than BHT.The study of lipid oxidation behavior on Chinese bacon during the curing process indicated that both RE and RE-K-CD-MOF exhibited lower peroxide value and malondialdehyde content than that of the control. Moreover,RE-K-CD-MOF displayed better stability and effect in inhibiting lipid oxidation than that of RE.Compared with 0.3% of RE,when 0.3% of RE-K-CD-MOF was added,the peroxide value and malondialdehyde content of Chinese bacon were reduced by 17.8% and 17.2%,respectively,at the end of processing.

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