红酒提取物对南极磷虾贮藏过程中抗氧化效果的影响

Influences of Wine Extracted on Antioxidant of Antarctic Krill during Storage

摘要:

采用不同浓度的红酒提取物溶液（0.1、0.5、1.0、2.0 g/L）对南极磷虾进行预处理，并以PPO活力、TBARS值、色泽变化和感官评价为指标，对贮藏在特定温度条件下（2℃和25℃）的南极磷虾抗氧化效果进行了研究。实验结果显示，2℃和25℃条件下红酒提取物最适质量浓度分别为0.1 g/L和0.5 g/L，在此条件下南极磷虾PPO活性、TBARS值及防黑变效果优于其他浓度及空白对照组，可以有效地保持南极磷虾的品质及延长货架期；南极磷虾波长450 nm的吸光度A450值变化和RGB值与贮藏时间呈良好的线性关系，可以考虑用作反映贮藏条件下南极磷虾抗氧化程度的指标。

Abstract:

Influences of antioxidant on Antarctic krill during storage at 2℃ and 25℃ were investigated after pretreatment by different wine extracted solutions (0.1, 0.5, 1.0 and 2.0 g/L) in the research by testing the indexes of PPO activity, TBARS, color changes and sensory evaluation. The results exhibited that the optimal solutions of wine extracted for antioxidant effectiveness at 2℃ and 25℃ were 0.1 g/L and 0.5 g/L, respectively. Under the situation, PPO activity, TBARS value and effects of blackening protection of Antarctic krill were better than any other solutions and control group, which could maintain the quality and extend shelf life for Antarctic krill effectively. Changes of A450 value and RGB value have significant correlation with storage time, therefore, those could be considered as the right indexes to reflect the degree of antioxidant. 