植物多酚在肉制品加工中的应用
摘 要：植物多酚是一类广泛存在于蔬菜、水果、豆类、谷物类、茶等植物体内的具有多元酚结构的次生代谢物。植物多酚可以作为抗氧化剂和防腐剂应用于肉制品加工。本文介绍5种植物多酚的提取方法，对其优缺点进行比较，其中，微波萃取法和酶萃取法因成本低、时间短、对环境污染小，相对其他方法有较好的优势，并综述植物多酚在香肠、腊肉和火腿等肉制品的保鲜和品质提升中的应用，以期为天然抗氧化剂和防腐剂的开发和利用提供一定的参考。
关键词：植物多酚；分离提取；肉制品；应用
Application of Plant Polyphenol in the Meat Products
WANG Jue1，WANG Xi-chang2，LIU Yuan1，*
（College of Food Science and Technology， Shanghai Ocean University， Shanghai 201306， China）
Abstracts：Plant polyphenols are widely present in vegetables， fruits， legumes， cereals， tea and other plants. They are a class of secondary metabolites of plants， with a polyphenol structure. Plant polyphenols can block generation of carcinogenic nitrosamines and sodium nitrite in the meat products. So they can be used as antioxidant and preservative in meat products processing. The present domestic and foreign research focused on excavation of kind and amount of plant polyphenols. This paper summaries five extraction methods of plant polyphenol， including advantages and disadvantages. Of all the extraction methods， the microwave extraction and enzyme extraction are of low cost， time-consuming and environmental pollution， so they are superior than other methods. And it also briefly summaries and analyses the findings of the application of plant polyphenols in preservation and quality improvement of meat products， such as sausage， bacon and ham. The purpose of this progress is to provide theoretical reference to development and utilization of natural antioxidant and preservative.
Key words：plant polyphenol；e...
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