油菜蜂花粉及其复合物在中式香肠中的抗氧化作用研究

Effect of rape bee-pollen and its mixtures on the antioxidative capability of Chinese-style sausage

摘要: 比较了油菜不破壁蜂花粉和油菜破壁蜂花粉对中式香肠的抗氧化作用,通过正交实验,研究了油菜不破壁蜂花粉、异抗坏血酸钠、植酸钠对中式香肠抗氧化性能的协同作用。结果表明:不破壁蜂花粉及破壁蜂花粉可以显著延缓中式香肠的氧化(p<0.05),不破壁蜂花粉与破壁蜂花粉对中式香肠的抗氧化能力差异不显著(p>0.05)。不破壁蜂花粉与异抗坏血酸钠对产品的TBA值存在交互作用(p<0.05),不破壁蜂花粉添加量18g/kg,异抗坏血酸钠添加量为0.5g/kg,植酸钠添加量0.05g/kg为最优组合。

Abstract: The text investigated the effects of rape bee-pollen and rape wall-broken bee-pollen on the antioxidant capability of Chinese-style sausage.Three factors orthogonal experiment were used to investigate the main effect and interaction rape bee- pollen, sodium isoascorbate and sodium phytate on anti- oxidant function of Chinese- style sausage.The results showed that both rape bee- pollen, rape wall- broken bee- pollen had the antioxidant capability of products ( p < 0.05) , but there was no significant difference between them ( p > 0.05) . There were interaction effects between Bee- pollen and sodium isoascorbate on the antioxidant capability of Chinese- style sausage ( p < 0.05) .The optimal levels of rape bee pollen, sodium isoascorbate and sodium phytate were 18, 0.5g /kg and 0.05g /kg.