Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Northeast Agricultural University, Harbin, Heilongjiang 150030, China; College of Animal Science, Zhejiang University, Hangzhou, Zhejiang 310058, China.
Meat Sci. 2021 Feb;172:108351. doi: 10.1016/j.meatsci.2020.108351. Epub 2020 Oct 21.
The ultrasonic-assisted extraction of total polyphenol from Allium senescens L. (ASL) seeds was conducted, and the antioxidant efficacy of ASL seed extract (ASLSE) was assessed in Harbin dry sausages. ASLSE extracted with 1:30 g/mL water at 150 W for 15 min had the highest antioxidant capacities (P < 0.05). Subsequently, different addition levels (0, 2, 4, 6 and 8 g/kg) of freeze-dried ASLSE were applied in dry sausages during a twelve-day fermentation, and BHT treatment was the positive control. The lower pH values and carbonyl contents were detected in the treatments with 6 and 8 g/kg ASLSE than those in the other treatments at 12 d (P < 0.05). However, there was no difference in the water activity, lipid oxidation and color among the treatments with 6 and 8 g/kg ASLSE and 0.2 g/kg BHT (P > 0.05) at 12 d. These results indicated that 6 g/kg ASLSE could be effective in inhibiting lipid and protein oxidation and reducing color deterioration of dry sausages.
采用超声辅助法从大葱（Allium senescens L.）种子中提取总多酚，评估大葱种子提取物（ASLSE）在哈尔滨干肠中的抗氧化效果。以 1:30 g/mL 水、150 W 超声提取 15 min 的 ASLSE 具有最高的抗氧化能力（P < 0.05）。随后，在 12 天发酵过程中，将不同添加水平（0、2、4、6 和 8 g/kg）的冻干 ASLSE 添加到干肠中，BHT 处理为阳性对照。与其他处理相比，添加 6 和 8 g/kg ASLSE 的处理在 12 d 时 pH 值和羰基含量较低（P < 0.05）。然而，在 12 d 时，添加 6 和 8 g/kg ASLSE 与 0.2 g/kg BHT 的处理之间的水分活度、脂质氧化和颜色没有差异（P > 0.05）。这些结果表明，6 g/kg ASLSE 可有效抑制干肠中脂质和蛋白质氧化，减少颜色劣变。
