Research of Oligo-chitosan's Antioxidant and Preservation Properties of Carp
[Objective] To study the effects of oligo-chitosan' s antioxidant and its impact on the preservation properties of the fresh frozen carp.[Method] With the laboratory-made oligo-chitosan as raw materials,antioxidant activity were measured using phenanthroline-Fe2+ oxidation method and DPPH method,by determining changes of pH,TVB-N and TBA,the oligo-chitosan' s preservation properties on carp were studied.[Result] The results showed that 1.5 mg/ml of oligo-chitosan' s reducing power equivalent to 50 μg/ml positive control Vc reducing capacity;At a concentrate of 1 mg/ml,the scavenging of COS quaternary ammonium towards hydroxyl radicals is 45％,equivalent to 100 μg/ml positive control for hydroxyl radical scavenging rate.At a concentrate of 4 mg/ml,the scavenging of COS quaternary ammonium towards DPPH is 97.8％.Under the condition of 4 ℃ refrigerator refrigeration,TVB-N value of oligo-chitosan group and control group are 252.0 and 196.0 mg/kg at the 8th day;pH value are 7.73 and 6.69;TBA are 1.552 and 0.670,respectively.The shelf-life of carp was extended for about 3 days,result shows that oligo-chitosan has good resistance to oxidation capacity and preservation properties.[Conclusion] The study can lay a foundation for extensive development of oligo-chitosan in more fields.
国家科技期刊平台
NSTL
万方数据
维普
