天然抗氧化剂在食品保鲜中的应用研究
摘 要
随着食品工业的快速发展，食品保鲜技术的需求日益增加。天然抗氧化剂因其安全性和生物活性，逐渐成为食品保鲜领域的研究热点。本研究旨在探讨天然抗氧化剂在延长食品保质期、保持食品品质方面的应用潜力。通过系统性文献综述和实验研究，选取了茶多酚、迷迭香提取物和维生素E等常见天然抗氧化剂，分别应用于果蔬、肉类和油脂类食品的保鲜实验。实验采用气调包装结合抗氧化剂处理的方法，评估了不同抗氧化剂对食品中脂质氧化、微生物生长及感官特性的影响。结果表明，茶多酚在抑制脂质氧化方面表现出显著效果，迷迭香提取物则对微生物生长的控制具有独特优势，而维生素E在保持食品色泽和风味方面效果突出。此外，研究发现复合使用多种天然抗氧化剂能够产生协同效应，进一步提高保鲜效果。
关键词：天然抗氧化剂；食品保鲜；茶多酚
APPLICATION STUDY OF NATURAL ANTIOXIDANTS IN FOOD PRESERVATION
ABSTRACT
With the rapid development of the food industry, the demand for food preservation technology is increasing. Natural antioxidants due to their safety and biological activity have gradually become a research hotspot in the field of food preservation. This study aims to investigate the potential of natural antioxidants to extend the shelf life and maintain food quality. Through systematic literature review and experimental research, common natural antioxidants such as tea polyphenols, rosemary extract and vitamin E were selected and applied to the preservation experiments of fruits and vegetables, meat and oils respectively. In the experiment, the effects of different antioxidants on lipid oxidation, microbial growth and sensory properties were evaluated. The results showed that tea polyphenols showed significant effects in inhibiting lipid oxidation, while rosemary extract had unique advantages in the control of microbial growth, and vitamin E was highly effective in maintaining the color and flavor of food. In addition, the study found that the compound use of a variety of natural antioxidants can produce synergistic effect and further improve the preservation effect.
KEY WORDS：Natural antioxidants; food preservation; tea polyphenols
目 录
摘 要 I
ABSTRACT II
第1章 绪论 1
1.1 研究背景及意义 1
1.2 研究目的和内容 1
第2章 天然抗氧化剂的分类与特性 2
2.1 植物来源的天然抗氧化剂 2
2.2 动物来源的天然抗氧化剂 2
2.3 微生物来源的天然抗氧化剂 3
第3章 天然抗氧化剂在食品保鲜中的作用机制 4
3.1 抗氧化剂对脂质氧化的抑制作用 4
3.2 抗氧化剂对蛋白质氧化的保护作用 4
3.3 抗氧化剂对色素稳定性的维持作用 4
第4章 天然抗氧化剂在不同食品中的应用效果 6
4.1 水果和蔬菜中的应用研究 6
4.2 肉类和水产品中的应用研究 6
4.3 谷物和豆类中的应用研究 6
第5章 结论 8
参考文献 9
致 谢 10
摘 要
随着食品工业的快速发展，食品保鲜技术的需求日益增加。天然抗氧化剂因其安全性和生物活性，逐渐成为食品保鲜领域的研究热点。本研究旨在探讨天然抗氧化剂在延长食品保质期、保持食品品质方面的应用潜力。通过系统性文献综述和实验研究，选取了茶多酚、迷迭香提取物和维生素E等常见天然抗氧化剂，分别应用于果蔬、肉类和油脂类食品的保鲜实验。实验采用气调包装结合抗氧化剂处理的方法，评估了不同抗氧化剂对食品中脂质氧化、微生物生长及感官特性的影响。结果表明，茶多酚在抑制脂质氧化方面表现出显著效果，迷迭香提取物则对微生物生长的控制具有独特优势，而维生素E在保持食品色泽和风味方面效果突出。此外，研究发现复合使用多种天然抗氧化剂能够产生协同效应，进一步提高保鲜效果。
关键词：天然抗氧化剂；食品保鲜；茶多酚
APPLICATION STUDY OF NATURAL ANTIOXIDANTS IN FOOD PRESERVATION
ABSTRACT
With the rapid development of the food industry, the demand for food preservation technology is increasing. Natural antioxidants due to their safety and biological activity have gradually become a research hotspot in the field of food preservation. This study aims to investigate the potential of natural antioxidants to extend the shelf life and maintain food quality. Through systematic literature review and experimental research, common natural antioxidants such as tea polyphenols, rosemary extract and vitamin E were selected and applied to the preservation experiments of fruits and vegetables, meat and oils respectively. In the experiment, the effects of different antioxidants on lipid oxidation, microbial growth and sensory properties were evaluated. The results showed that tea polyphenols showed significant effects in inhibiting lipid oxidation, while rosemary extract had unique advantages in the control of microbial growth, and vitamin E was highly effective in maintaining the color and flavor of food. In addition, the study found that the compound use of a variety of natural antioxidants can produce synergistic effect and further improve the preservation effect.
KEY WORDS：Natural antioxidants; food preservation; tea polyphenols
目 录
摘 要 I
ABSTRACT II
第1章 绪论 1
1.1 研究背景及意义 1
1.2 研究目的和内容 1
第2章 天然抗氧化剂的分类与特性 2
2.1 植物来源的天然抗氧化剂 2
2.2 动物来源的天然抗氧化剂 2
2.3 微生物来源的天然抗氧化剂 3
第3章 天然抗氧化剂在食品保鲜中的作用机制 4
3.1 抗氧化剂对脂质氧化的抑制作用 4
3.2 抗氧化剂对蛋白质氧化的保护作用 4
3.3 抗氧化剂对色素稳定性的维持作用 4
第4章 天然抗氧化剂在不同食品中的应用效果 6
4.1 水果和蔬菜中的应用研究 6
4.2 肉类和水产品中的应用研究 6
4.3 谷物和豆类中的应用研究 6
第5章 结论 8
参考文献 9
致 谢 10
