摘要
苹果汁生产废渣经70%乙醇提取制得苹果多酚(AP),与BHT(1∶1)复配后,按0.02%的比例加入灌肠,对其抗氧化活性进行跟踪检测。结果表明:加入复配物的灌肠抗氧化性是空白的12.8倍,风味明显改善,抗氧化效果明显,能使得灌肠保鲜期延长半年左右。
The apple polyphenol （AP） was prepared by extracting the waste residue from apple juice production with 70% ethanol and compounded with BHT （1 ： 1 ）, and then was added into sausage at the rate of 0.02%. Its antioxidation activity was followed up and detected, The results showed that the antioxidation activity of sausage added compound was 1.28 times of the blank （CK）, with obviously improved flavor and obvious antioxidation effect. It could prolong the fresh-keeping period of sausage for about half a year.
出处
《安徽农业科学》
CAS
北大核心
2007年第31期10049-10049,10058,共2页
Journal of Anhui Agricultural Sciences
基金
河南省科技攻关项目(0524270009)
关键词
苹果多酚
灌肠
抗氧化性
Apple polyphenol
Sausage
Antioxidation activity
