Antioxidation of antioxidants TBHQ, VE and TP to Tilapia non-rinsing surimi | 抗氧化剂TBHQ、VE和TP对罗非鱼非漂洗鱼糜的抗氧化作用

chinois. 研究抗氧化剂特丁基对苯二酚(TBHQ)、维生素E (VE)和茶多酚(TP)对罗非鱼非漂洗鱼糜的抗氧化作用，为其在非漂洗鱼糜生产中的应用奠定基础。选取3种抗氧化效果较好的抗氧化剂TBHQ、VE和TP，以不同量(TBHQ为0.2，0.4和0.6 g/kg；VE为0.2，0.4，0.6和0.8 g/kg；TP为0.4，0.8，1.2和1.6 g/kg)添加至罗非鱼非漂洗鱼糜中，于-20 ℃冰箱中冷冻保藏，定期取样测定样品的2-硫代巴比妥酸值（TBA值）作为判定鱼糜氧化程度的指标，筛选出TBHQ、VE和TP的最适添加量；通过对比试验，筛选出抗氧化效果最好的抗氧化剂；通过协同试验探究抗氧化剂之间的协同作用。TBHQ、VE和TP的最适添加量分别为0.2，0.6和0.8 g/kg；3种抗氧化剂的抗氧化效果大小为0.8 g/kg TP＞0.2 g/kg TBHQ=0.6 g/kg VE。协同试验结果显示，0.6 g/kg VE＋0.8 g/kg TP的抗氧化效果最好，表明天然抗氧化剂VE与TP之间存在很强的协同作用。在制作罗非鱼非漂洗鱼糜过程中，添加0.6 g/kg VE＋0.8 g/kg TP组合抗氧化剂，可显著提高其抗氧化能力。

anglais. Study was done on the antioxidant effects of tert-butyl hydroquinone (TBHQ), vitamin E (VE) and tea polyphenols (TP) to Tilapia non-rinsing surimi and lay a foundation for their application in preparation of Tilapia non-rinsing surimi. Three antioxidants were selected in this study, TBHQ, VE and TP.TBHQ (0.2, 0.4, 0.6 g/kg), VE (0.2, 0.4, 0.6, 0.8 g/kg) and TP (0.4, 0.8, 1.2, 1.6 g/kg) were added to Tilapia non-rinsing surimi samples, and samples were stored in -20 ℃ refrigerator. As the indicator of lipid oxidation level, thiobarbituric acid value (TBA value) of samples were measured periodically for the purpose of finding out the optimal adding amounts of TBHQ, VE and TP. The antioxidants of best effect and synergy among those antioxidants were found by comparative experiment and combinational experiment. The optimum adding amounts of TBHQ, VE and TP were 0.2, 0.6 and 0.8 g/kg respectively. In the comparative experiment, TP performed best, followed by TBHQ or VE. The result of combinational experiment showed 0.6 g/kg VE+0.8 g/kg TP performed best, which proved that there is strong synergy between natural antioxidants TP and VE. In the process of producing tilapia non-rinsing surimi, adding 0.6 g/kg VE+0.8 g/kg TP, and the synergy between VE and TP can promote the antioxidant effect and prevent lipid oxidation remarkably.