通过测定冷却猪肉糜的丙二醛值(TBA)、过氧化值(POV)、酸价值(AV)和挥发性盐基氮值(TV-N),研究葡萄籽提取物(grape seed extract,GSE)在冷却猪肉糜中的抗氧化能力。结果表明:GSE能有效抑制冷却猪肉糜的POV值、TBA值和TV-N值,贮藏8d时0.05%GSE处理组的POV值、TBA值和TV-N值比空白对照组分别降低了62%、68%和31%,表现出良好的抗氧化作用;GSE在抑制游离脂肪酸生成方面无显著作用;GSE抑制冷却猪肉糜POV值、TBA值和TV-N值的能力与儿茶素相当,但高于V_C和蜂胶;GSE清除自由基的能力高于V_C和蜂胶。

The thiobarbituric acid value(TBA),peroxide value(POV),acid value(AV),and total volatile nitrogen(TV-N) of chilled pork were determined with the aim to investigate antioxidant activity of grape seed extract (GSE).Results showed that GSE effectively inhibited POV,TBA,and TV-N of the chilled pork.Treatment with 0. 05%GSE reduced POV by 62%,TBA by 68%,and TV-N by 31%compared with the blank control after 8 days, indicating the perfect antioxidant effect.GSE didn't show significant effects on inhibition of AV.The capability of inhibitory action by treating with 0.05%GSE was equivalent to that of catechin.It was greater than that of vitamin C and propolis.At the same added level,the free radical elimination ability of GSE was greater than that of vitamin C and propolis.