多酚抑制脂肪氧化的作用机理及其在肉制品中应用的研究进展

多酚是植物的次生代谢产物，其种类多样、结构复杂，是一类天然无毒的氧化抑制剂，可通过螯合金属离子、清除自由基及羰基化合物来抑制脂肪氧化，被广泛用于肉制品的储藏研究，提高了肉制品的品质并延长货架期。本文总结了脂肪氧化的过程及多酚抑制脂肪氧化的作用机理，并结合近年来国内外的研究概况对多酚在肉制品中抑制脂肪氧化的应用进展进行了综述。最后，对其应用前景进行了展望，以期为推进多酚应用于抑制肉制品脂肪氧化提供一定的理论指导。

Mechanism of Polyphenols Inhibiting Lipid Oxidation and Its Development in Meat Products

Polyphenol is a kind of natural non-toxic oxidation inhibitor, which can inhibit lipid oxidation by chelating metal ions, scavenging free radicals and carbonyl compounds. It is widely used in storage research of meat products, improving the quality of meat products and extending the shelf life. In this paper, the process of lipid oxidation and the mechanism of polyphenols inhibiting lipid oxidation are summarized, and the application progress of polyphenols in inhibiting lipid oxidation in meat products is reviewed. Finally, the application prospect of polyphenols in meat products is prospected in order to provide some theoretical guidance for promoting the application of polyphenols in preventing lipid oxidation.