摘要
试验以枸杞叶黄酮提取物为研究对象,采用气相色谱-质谱联用(GC-MS)检测方法研究在0~4℃冷藏过程中(0,3,6,9,12,15天)枸杞叶黄酮提取物对复合羊肉糜脂肪酸相对含量的影响,结果表明:枸杞叶黄酮提取物对n-亚麻酸、花生四烯酸、亚油酸、月桂酸、十五烷酸、肉豆蔻酸具有显著的抗氧化效果,能够对复合羊肉糜起到较好的抗脂肪酸氧化的作用。
Taking the flavonoids extracts fromLycium barbarumleaves as the research object,the gas chromatography-mass spectrometry（GC-MS）method is used to detect the flavonoids.The effects of flavonoids extracts from Lycium barbarum leaves on the relative content of fatty acids in compound minced mutton are studied during different storage time（0,3,6,9,12,15 days）in refrigerated conditions（0-4℃）.The results show that the flavonoids fromLycium barbarumhave significant antioxidant effect on linolenic acids,arachidonic acids,linoleic acids,lauric acids,pentadecanoic acids and myristic acids.The experimental results show that the flavonoids fromLycium barbarum have better oxidation effect on the fatty acids in compound minced mutton.
作者
陈瑾
韩丽娜
韩梦佳
范艳丽
CHEN Jin;HAN Li-na;HAN Meng-jia;FAN Yan-li(College of Agriculture,Ningxia University,Yinchuan 750021,China)
出处
《中国调味品》
CAS
北大核心
2018年第9期23-29,共7页
China Condiment
基金
国家自然科学基金资助项目(31660438)
关键词
枸杞叶
黄酮类化合物
羊肉糜
脂肪酸
抗氧化剂
Lycium barbarum leaves
flavonoids
minced mutton
fatty acids
antioxidant
