Abstract：Apple Polyphenols (AP) were prepared by means of extraction from apple juice residue with 75%ethanol in water.The antioxidant activities of various combinations of AP and VC,PG,BHT were monitored by using lard as the substrate in oven and the results showed that the 1:1 combination of AP-BHT were optimum,and its antioxidant activity was as 2.87 and 3.22 times as that of the single constituent of AP and BHT respectively. Pork pieces dipped in a curing solution containing 0.02%1:1 AP -BHT for 3 minute.After in oven (at 60℃) for 12 days,it was found that the antioxidant activity of the sample was as 94 time high as that of the control and colony total of the sample covering the coatin(g13 days) were reduced as 4 times as that of the control ,and it also could extend 5 days of shelf-life.
彭雪萍；马庆一；王花俊；周冰；刘一鸣. 苹果多酚在卤肉保鲜中的应用研究[J]. 肉类研究, 2006, 20(12): 9-11.
Peng Xueping;Ma Qingyi;Wang Huajun;Zhou Bing;Liu Yiming. Application Research of Apple Polyphenols in the Freshkeeping of Braised Meat. Meat Research, 2006, 20(12): 9-11.
2006, Vol. 20 
