4 种香辛料提取物对猪肉肌原纤维蛋白抗氧化特性的影响

以猪肉肌原纤维蛋白为研究对象，采用羟自由基氧化体系对蛋白进行0、1、3、5?h的氧化，分析4?种香辛料提取物对肌原纤维蛋白抗氧化特性的影响。结果表明：丁香、迷迭香和桂皮提取物的添加显著抑制蛋白羰基的形成（P＜0.05），甘草提取物的作用不显著；丁香和迷迭香提取物对Ca-ATP酶活性下降具有显著抑制作用（P＜0.05），桂皮和甘草提取物无积极作用；4?种提取物均具有较强的抑制表面疏水性增加的作用；丁香、迷迭香和甘草提取物对蛋白溶解性下降具有很好的抑制作用，桂皮提取物无积极作用；4?种提取物的添加均不同程度地加速了蛋白巯基的下降。综上，丁香和迷迭香提取物具有较好的抑制猪肉肌原纤维蛋白氧化的作用。

Antioxidant Effect of Four Spice Extracts on Porcine Myofibrillar Protein

The objective of this study was to investigate the inhibitory effects of four spice extracts on the oxidation of porcine myofibrillar protein (MP) during exposure to a Fenton reaction system (FRS) for 0, 1, 3 or 5 h. The results indicated that the addition of clove extract (CE), rosmary extract (RE) or cinnamon extract (CME) significantly inhibited protein carbonyl formation (P < 0.05), but the effect of lcorice extract (LE) was not significant. Both CE and RE significantly inhibited the decrease of Ca-ATPase activity (P < 0.05); however, LE and CME had no inhibitory effect. Each of the four spice extracts strongly inhibited the increase of surface hydrophobicity. CE, RE and LE significantly inhibited the decrease of solubility (P < 0.05), while the effect of CME was not significant. The addition of each of the four spice extracts accelerated the decrease of protein sulfhydryl group content. In conclusion, CE and RE had better inhibitory effect on porcine MP oxidation.