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食品与发酵工业  2021, Vol. 47 Issue (2): 22-29    DOI: 10.13995/j.cnki.11-1802/ts.024839
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卤烤鸭中类黑精的提取及其抗氧化活性与化学稳定性研究
彭松林1, 潘成磊1, 康梦瑶1, 李懿璇1, 赵紫悦1, 郑仁兵4, 尚永彪1,2,3*
1(西南大学 食品科学学院,重庆,400715)
2(农业部农产品贮藏保鲜质量安全评估实验室(重庆),重庆,400715)
3(重庆市特色食品工程技术研究中心,重庆,400715)
4(重庆市卤制食品工程技术研究中心,重庆,400715)
Extraction, antioxidant activity and chemical stability of melanoidin extract from stewed roast duck
PENG Songlin1, PAN Chenglei1, KANG Mengyao1, LI Yixuan1, ZHAO Ziyue1, ZHENG Renbing4, SHANG Yongbiao1,2,3*
1(College of Food Science,Southwest University,Chongqing 400715,China)
2(Laboratory of Quality and Safety Risk Assessment for Agro-Products on Storage and Preservation(Chongqing),Ministry of Agriculture,Chongqing 400715,China)
3(Chongqing Engineering Research Center for Special Foods,Chongqing 400715,China)
4(Chongqing Engineering Research Center for Brine Food,Chongqing 400715,China)
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摘要 该研究通过单因素试验及正交试验优化鸭皮类黑精的提取工艺,并对鸭皮类黑精的抗氧化活性与稳定性进行测定。结果表明,影响鸭皮类黑精提取因素强弱顺序为:乙醇体积分数>提取温度>提取时间>料液比。最佳提取参数为提取剂为5%(体积分数)乙醇、料液比为1∶40(g∶mL)、提取时间4 h、提取温度60 ℃。鸭皮类黑精具有较强的1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除能力、一定的还原力及羟自由基(·OH)清除能力,且与浓度显著正相关。随着贮藏时间的延长,卤烤鸭鸭皮中的类黑精含量先升高后降低(P<0.05),在贮藏1个月后达到最大值;光照时间(日光)、温度、pH、还原剂(Na2SO3)对卤烤鸭鸭皮中类黑精的稳定性均有一定影响;避免日光照射、降低贮藏温度、调节pH至中性或弱碱性以及适当添加还原剂,可提高类黑精的稳定性。
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彭松林
潘成磊
康梦瑶
李懿璇
赵紫悦
郑仁兵
尚永彪
关键词:  卤烤鸭  类黑精  抗氧化活性  稳定性    
Abstract: In order to improve the stability of color and flavor during the storage of meat products,the properties of melanoidin,one of the main pigments on the surface of meat products,were studied.The extraction process of melanoidin from duck skin was optimized by single factor test and orthogonal test.The antioxidant activity and stability of melanoidin from duck skin were measured.The results showed that the order of the factors affecting the extraction of melanoidin from duck skin was:Ethanol volume fraction >extraction temperature >extraction time >ratio of material to liquid.Moreover,the optimal extraction parameters were 5% ethanol at the ratio of 1∶40 by solid-liquid at 60 ℃ for 4 h.The DPPH radical scavenging ability,reducing power and ·OH scavenging ability of duck skin melanoidin were stronger,and were significantly positively correlated with the concentration.With the prolongation of storage time,the content of melanoidin in the skin of stewed roast duck was increased first and then decreased (P<0.05) and reached the maximum value after 1 month of storage.Illumination time (sunlight),temperature,pH and reducing agent (Na2SO3) all had a certain effect on the stability of melanoidin in the skin of stewed roast duck.So,avoiding sunlight exposure,reducing storage temperature,adjusting pH to neutral or slightly alkaline and adding reductants appropriately can improve the stability of melanoidin.
Key words:  stewed roast duck    melanoidin    antioxidant activity    stability
收稿日期:  2020-06-22      修回日期:  2020-08-20           出版日期:  2021-01-25      发布日期:  2021-02-07      期的出版日期:  2021-01-25
基金资助: 国家兔产业技术体系肉加工与综合利用(CARS-43-E-1);重庆市草食牲畜产业技术体系(Y201706)
作者简介:  硕士研究生(尚永彪教授为通讯作者,E-mail:shangyb64@sina.com)
引用本文:    
彭松林,潘成磊,康梦瑶,等. 卤烤鸭中类黑精的提取及其抗氧化活性与化学稳定性研究[J]. 食品与发酵工业, 2021, 47(2): 22-29.
PENG Songlin,PAN Chenglei,KANG Mengyao,et al. Extraction, antioxidant activity and chemical stability of melanoidin extract from stewed roast duck[J]. Food and Fermentation Industries, 2021, 47(2): 22-29.
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