Antioxidant And Antibacterial Abilities Of Fritillaria Cirrhosa D.Don Straw Extract And Its Application Of Chinese-style Sausage

Chinese-style sausage has a long history and unique flavor,and is deeply loved by consumers.During the production and storage of Chinese-style sausage,it is easily affected by external factors,resulting in spoilage and deterioration,thus affecting product quality.Therefore,it is very important to prevent the oxidation of lipids and proteins and the reproduction of food-borne microorganisms in Chinese-style sausages.The synthetic antioxidants commonly used in sausage processing are potentially harmful to the human body,so people are gradually turning their attention to the research of natural antioxidants.Fritillaria cirrhosa D.Don is a well-known medicinal and edible homologous plant in my country.The aerial part of Fritillaria cirrhosa D.Don is abandoned as straw when harvesting Fritillaria cirrhosa,resulting in a waste of resources.Studies have shown that the aboveground part of Fritillaria cirrhosa has similar chemical components to Fritillaria.Therefore,Fritillaria straws may have the same biological activities as Fritillaria,such as antioxidant and antibacterial.At present,there is no research on the application of Fritillaria straws in food,so the main purpose of this study is to explore the antibacterial and anti-oxidative abilities of Fritillaria straws extracts and apply them to the production process of Chinese-style sausages,and analyze their effects on sausage oxidation and physical and chemical quality Impact.The specific research contents and conclusions are as follows:(1)In vitro antioxidation and antibacterial ability of Fritillaria straw extractUsing water,70% methanol,and 70% ethanol to treat Fritillaria straw extract,the antioxidant activity of the straw extract was evaluated by DPPH free radical scavenging rate,ABTS free radical scavenging rate and total antioxidant capacity in vitro.The results showed that the methanol and ethanol extracts of Fritillaria straws had good antioxidant activities,while the water extracts had poor antioxidant activities.The bacteriostatic ability of Fritillaria straw water extract is poor,and almost has no bacteriostasis ability,while the methanol extract and ethanol extract have the same MIC values for E.coli,Staphylococcus aureus,and Bacillus subtilis,but the ethanol extraction of Fritillaria straw The MBC value of extract to Bacillus subtilis is better than that of methanol extract.(2)Detection of total phenolic and total flavonoid content and chemical composition analysis of Fritillaria straw extractThe content of total phenols and total flavonoids in the ethanol extract of Fritillaria straw was determined.The research results showed that the content of total phenols in the ethanol extract of Fritillaria straw was 26.56 mg±0.45 mg GAE/g,and the total flavonoids were 18.75 mg±0.57 g RT/g.Using UPLC-QTOF-MS to identify the chemical components of the ethanol extract of Fritillaria straw with the most potential anti-peroxidation and antibacterial activities,a total of 50 main compounds were identified,including 6 organic acids,7 phenols,4 Phenolic acids,18 flavonoids,13 alkaloids,1 terpenoid and 1 quinone.(3)Effect of Fritillaria straw extract on sausage lipid and protein oxidation.0.02% BHA+BHT and 0.1%,0.5%,1% Fritillaria straw extract were applied to sausage production,and the effects of Fritillaria straw extract on lipid oxidation and protein oxidation of sausage were studied.Through the determination of lipid oxidation(acid value,peroxide value,TBARS value)and protein oxidation(carbonyl content,sulfhydryl content)of Chinese-style sausage,it was found that although the addition of Fritillaria straw extract had no obvious inhibitory effect on the acid value of sausage,However,it inhibited the increase of peroxide value and TBARS value of sausage.In addition,although the addition of Fritillaria straw extract will accelerate the decline of sulfhydryl value of sausage,the extract inhibits the increase of carbonyl value of sausage.Fat oxidation and protein oxidation showed a significant correlation.(4)Effect of Fritillaria straw extract on physical and chemical quality of sausageTo study the effect of extracts on the physicochemical quality of Chinese-style sausage.Through the determination of moisture,water activity,p H value,chromaticity,TVB-N,total number of colonies,and flavor substances of Chinese-style sausages at different storage times,it was found that the addition of Fritillaria straw extract had a significant effect on the moisture content of sausages compared with that of the blank group and the sausage group.Compared with the synthetic antioxidant group,there was no significant effect,and the water activity,p H value and color of the sausage could be maintained to a certain degree.Fritillaria straw extract can inhibit the increase of volatile basic nitrogen and total bacterial colony of sausage,and its ability to inhibit volatile basic nitrogen and total bacterial colony is better than synthetic antioxidants,so adding Fritillaria straw extract can maintain sausage The stability of physical and chemical quality can inhibit the growth of spoilage bacteria in sausages and delay the spoilage of sausages.In addition,the Fritillaria straw extract measured by SPME-GCMS can increase the types of flavor substances and improve the sensory quality of Chinese-style sausages.