Shipin Kexue (Jun 2023)
Effect of Ethanol Extract from Penthorum chinense Pursh on and Correlation Analysis between Lipid Oxidation and Protein Stability in Chinese Sausage
Abstract
In this study, an ethanol extract from P. chinense Pursh was obtained by ultrasonic-assisted extraction, whose contents of total flavonoids and phenols were (17.43 ± 1.41) mg/g and (14.78 ± 0.95) mg/g, respectively. In total, 43 major chemical compounds were identified in the extract by ultra-high performance liquid chromatography-quadrupole-time of flight-mass spectrometry (UPLC-QTOF-MS). In addition, the effects of 0.05%, 0.1% and 0.3% P. chinense Pursh extract or 0.02% butylated hydroxyanisole (BHA) combined with butylated hydroxytoluene (BHT; 1:1, m/m) on lipid oxidation and protein stability in Chinese sausage were studied. The acid value (AV), peroxide value (POV), thiobarbituric acid reactive substance (TBARS) value, carbonyl content, sulfhydryl content and total volatile basic nitrogen (TVB-N) content of Chinese sausage were determined at different storage times. It was found that the TBARS value of the sausage with 0.3% P. chinense Pursh extract was significantly lower than that of the control group (0.02% BHA + BHT) on the 35th day, and the protein carbonyl and sulfhydryl contents and TVB-N content of the sausage with P. chinense Pursh extract were similar to those of the control group. Although the AV and POV of the P. chinense Pursh extract group were slightly higher than those of the control group, its lipid oxidation resistance was significantly better than that of the control group. Therefore, as a potential candidate to replace synthetic antioxidants, P. chinense Pursh extract has the potential to be used in the production of Chinese sausage for its positive effect on improving the product quality and extending the shelf life.
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