摘要
为探索抗氧化剂的功能作用,并为功能性食品的加工提供参考,以VC、VE、茶多酚和水苏糖为抗氧化的功能成分,采用高、低剂量水平添加到特定工艺制作的组合牛肉糜中,并干制成肉干料喂衰老模型小鼠,通过采血和肝组织匀浆中MDA含量及SOD活力测定,对VC、VE、茶多酚和水苏糖的抗氧化性进行评价。结果表明,VC、VE、茶多酚、水苏糖均能显著提高(P<0.05)D-半乳糖抗衰老小鼠血清和肝脏中SOD的活力,明显降低小鼠血清和肝脏中MDA的含量。4种成分中,以VE的抗衰老能力最强,尤其是VE高剂量组,在血清和肝脏中的MDA含量均降低(P<0.05),血清、肝组织中SOD活力分别比对照组高170.76 U/mL1、36.19 U/mL(P<0.05),抗氧化能力最明显。
The MDA content and SOD activity of blood from mice fed by beef feed containing different antioxidants(VC,VE,tea polyphenol and stachyose) were determined to probe inoxidizability of these antioxidants and provide a reference for development of functional food.The results showed that VC,VE,tea polyphenol and stachyose all could raise SOD activity and reduce MDA content in blood serum and liver of mice significantly,VE was of strong inoxidizability in the four antioxidants,high VE could reduce MDA content in blood serum and liver of mice,and SOD activity in blood serum and liver of mice fed by high VE was 170.76 U/mL and 136.19 U/mL higher than CK respectively.
出处
《贵州农业科学》
CAS
北大核心
2011年第7期165-168,共4页
Guizhou Agricultural Sciences
基金
科技部科技人员服务企业行动项目"新型质构重组
酶法改性牛肉干标准化生产关键技术研究"(2009GJF20049)
贵州省农业科技计划项目"肉
骨质构重组与酶法改性工艺制造牛肉粒新产品的标准化关键技术研究"(黔科合NY字2008-3030)
凯里市科技攻关项目"抗衰老牛肉干研发及功能性评价"[凯科合字(2009)-7-11]