Effects Of Rape Bee-pollen And The Pollen Mixtures On Antioxidant Capability Of Nanjing Sausage

Two parts were included in this paper(1) Determinded the total flavone contens of rape bee-pollen with ultrasonic wave.(2)Effect of rape bee-pollen on anti-oxidant capability,antimocrobial activity, reduction remain of nitrate and nitrite and chromatism of nanjing sausage .(1) The extraction technolegy with ultrasonic wave and the scavenging effect of OH of flavonoids from rape bee-pollen was studied .A spectrophotometer method is used to determinde the total flavone contens.The results showed that the optimal conditions for the with ultrasonic technique was 80ml 80% acetone solution to 1g bee-pollen , extraction for 15 minutes. The centent of the total flavone is about 3.17%. Flavonoids from rape bee-pollen had good antioxidation to hydroxyl free radical.(2) The effects of bee-pollen and wall-broken bee-pollen on the antioxidant capability of chinese-style sausage,comparing to BHT and (AOB)antioxidant of bamboo.Three factors factorial experiment was used to investigate the main effect and interaction rape bee-pollen, sodium isoascorbate and Phy on anti-oxidant function of chinese-style sausage.The results showed that rape bee-pollen , rape wall-broken bee-polle ,compound additive:bee-polle+ sodium isoascorbate +Sodium Phytate have the antioxidant capability of products,which was no signifinant difference with (AOB)antioxidant of bamboo,but which was lower than BHT.Increasing addition of rape bee-pollen resulted in no significant influence effects on the antioxidant capability of pruducts. 18g/kg wall-broken rape bee-pollen had best influence effects on the antioxidant capability among broken rape bee-pollen,but it han no significantly differences with any additions of rape bee-pollen, products of each additions of rape bee-pollen had significantly differences with of those of 3 g/kg, 6 g/kg, 9g/kg additions of wall-broken rape bee-pollen. There were interaction effects between Bee-pollen, sodium isoascorbate and sodium phytate interaction on on the antioxidant capability of Nanjing sausage,but it varied in storage life.(3) Effect of additives such as rape bee-pollen, compound additive:bee-polle+sodium isoascorbate+Sodium Phytate, (AOB)antioxidant of bamboo and BHT, to chiese-stye sausage was...