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藤茶源二氢杨梅素对贵州传统香肠的抗氧化活性评价

En-hua WANG,Ze-hua QIN,Li-shou YANG,Feng-xiao LU,Tian QIN,Jian-ping YU

Food Science and Technology（2017）

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Abstract
以过氧化值(Peroxide value,POV)和硫代巴比妥酸反应物(Thiobarbituric acid reactive substance,TBARS)为氧化指标来评价二氢杨梅素(Dihydromyricetin,DMY)对贵州传统香肠的抗氧化活性.结果表明:当DMY浓度为(0.3～0.4)g/kg时,DMY能够明显抑制香肠的氧化,并且随着DMY添加量的增加,其抗氧化效果也增强,DMY添加量大于0.3 g/kg时,其抗氧化效果要优于合成抗氧化剂特丁基对苯二酚(Tert-Butylhydroquinone,TBHQ).
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