百里香提取物对牛肉抗氧化能力与风味的影响

doi:10.3969/j.issn.1004-1524.20260104

浙江农业学报 ›› 2026, Vol. 38 ›› Issue (6): 1126-1140.DOI: 10.3969/j.issn.1004-1524.20260104

百里香提取物对牛肉抗氧化能力与风味的影响

钟杭宇¹^,²(), 卢文静², 谌迪², 张岑², 王怡然², 何健兰³, 黄玉克⁴, 许光治¹^,^*(), 肖朝耿²^,^*()

¹ 浙江农林大学食品与健康学院, 浙江杭州 311300
² 浙江省农业科学院食品科学研究所, 浙江-俄罗斯营养健康食品绿色制造国际联合实验室, 浙江杭州 310021
³ 四川袁方食品有限公司, 四川巴中 636600
⁴ 温州市顶诺食品有限公司, 浙江温州 325000

收稿日期:2025-02-10 出版日期:2026-06-25 发布日期:2026-07-14
作者简介:钟杭宇,研究方向为食品加工与安全。E-mail:354311612@qq.com
通讯作者: ^*许光治,E-mail:guangzhi@zafu.edu.cn;肖朝耿,E-mail:xiaochaogeng@163.com
基金资助:
浙江省“尖兵”“领雁”研发攻关计划科技对口支援和东西部协作项目(2026C04020);浙江省“尖兵”“领雁”研发攻关计划科技对口支援和东西部协作项目(2025C04032);温州市重大科技创新攻关项目(科技副总专项)(ZF2024006)

Effects of thyme extract on antioxidant capacity and flavor of beef

ZHONG Hangyu¹^,²(), LU Wenjing², CHEN Di², ZHANG Cen², WANG Yiran², HE Jianlan³, HUANG Yuke⁴, XU Guangzhi¹^,^*(), XIAO Chaogeng²^,^*()

¹ College of Food Science and Health, Zhejiang A & F University, Hangzhou 311300, China
² Zhejiang-Russia Joint Laboratory on Green Manufacturing of Nutritious and Healthy Foods, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
³ Sichuan Yuanfang Food Co., Ltd., Bazhong 636600, Sichuan, China
⁴ Wenzhou Dingnuo Food Co., Ltd., Wenzhou 325000, Zhejiang, China

Received:2025-02-10 Published:2026-06-25 Online:2026-07-14

摘要/Abstract

摘要：

为筛选适用于牛肉的天然抗氧化剂并优化其应用工艺,明确天然抗氧化剂对牛肉抗氧化能力和风味的影响,以8种香辛料提取物为研究对象,以1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除率、2,2'-联氮双(3-乙基苯并噻唑啉-6-磺酸)(ABTS)自由基清除率、色差和硫代巴比妥酸反应物(thiobarbituric acid reactive substances, TBARS)值为评价指标,筛选抗氧化效果最佳的香辛料提取物;以TBARS值、红度(a^*)和总巯基含量为指标,通过单因素实验结合响应面法,优化该提取物处理牛肉的质量分数、处理时间与液料比,并分析最优工艺条件下提取物处理前后牛肉挥发性成分的变化。结果表明,8种香辛料提取物中,百里香提取物的抗氧化效果最优;经响应面法优化得到百里香提取物处理牛肉的最佳工艺条件为质量分数0.15%、处理时间30 min、液料比3∶1(mg·L^-1)。该工艺条件可显著抑制牛肉的脂肪和蛋白质氧化,降低TBARS值,维持较高的红度和总巯基含量;挥发性成分分析显示,百里香提取物处理可减少牛肉氧化异味成分的生成,同时保留其醛类、酯类等特征风味成分,提升产品风味品质。本研究为百里香提取物在牛肉天然保鲜与品质提升中的应用提供了理论依据与技术支撑。

关键词: 百里香提取物, 工艺优化, 抗氧化活性, 风味物质

Abstract:

To screen natural antioxidants suitable for beef, optimize their application process, and clarify the effects of natural antioxidants on the antioxidant capacity and flavor of beef, eight spice extracts were investigated, using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging rate, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging rate, color difference, and thiobarbituric acid reactive substances (TBARS) value as evaluation indicators, the spice extract with the best antioxidant effect was selected. Taking TBARS value, redness (a^*), and total sulfhydryl content as indicators, the mass fraction of the extract, treatment time and liquid-to-solid ratio for treating beef were optimized through single-factor experiments combined with response surface methodology. Changes in volatile components of beef before and after treatment under the optimal process conditions were analyzed. The results showed that among the eight spice extracts, thyme extract exhibited the best antioxidant effect. The optimal process conditions for treating beef with thyme extract obtained by response surface methodology were mass fraction of 0.15%, treatment time of 30 min, and liquid-to-solid ratio of 3∶1 (mg·L^-1). Under these conditions, lipid and protein oxidation of beef were significantly inhibited, TBARS value was reduced, and high redness and total sulfhydryl content were maintained. Volatile component analysis revealed that thyme extract treatment reduced the generation of oxidative off-odor compounds in beef while retaining characteristic flavor components such as aldehydes and esters, thereby improving the flavor quality of the product. This study provides a theoretical basis and technical support for the application of thyme extract in the natural preservation and quality enhancement of beef.

Key words: thyme extract, process optimization, antioxidant acitivity, flavor compound

中图分类号:

TS251.5

钟杭宇, 卢文静, 谌迪, 张岑, 王怡然, 何健兰, 黄玉克, 许光治, 肖朝耿. 百里香提取物对牛肉抗氧化能力与风味的影响[J]. 浙江农业学报, 2026, 38(6): 1126-1140.

ZHONG Hangyu, LU Wenjing, CHEN Di, ZHANG Cen, WANG Yiran, HE Jianlan, HUANG Yuke, XU Guangzhi, XIAO Chaogeng. Effects of thyme extract on antioxidant capacity and flavor of beef[J]. Acta Agriculturae Zhejiangensis, 2026, 38(6): 1126-1140.

图/表 13

参考文献 33

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水平 Level	因素Factor
水平 Level	(A)提取物质量分数/% Mass fraction of extract/%	(B)处理时间/min Treatment time/min	(C)液料比/ (mL·g^-1) Liquid-to-solid ratio/(mL·g^-1)
-1	0.10	20	2∶1
0	0.15	30	3∶1
1	0.20	40	4∶1

水平 Level	因素Factor
水平 Level	(A)提取物质量分数/% Mass fraction of extract/%	(B)处理时间/min Treatment time/min	(C)液料比/ (mL·g^-1) Liquid-to-solid ratio/(mL·g^-1)
-1	0.10	20	2∶1
0	0.15	30	3∶1
1	0.20	40	4∶1

处理 Processing conditions	L^*	a^*	b^*
纯水Distilled water	33.43±1.02 d	1.16±0.05 e	6.94±0.23 a
大蒜Allium sativum L.	38.33±0.48 ab	1.75±0.07 c	6.27±0.43 ab
茴香Foeniculum vulgare Mill.	37.64±0.39 bc	2.07±0.06 b	5.17±0.42 cde
肉桂Cinnamomum cassia Presl	39.33±1.26 a	1.81±0.11 bc	5.69±0.11 bc
丁香Syzygium aromaticum L.	37.31±1.94 bc	2.40±0.27 a	5.73±0.69 bc
草果Amomum tsao-ko Crevost & Lemaire	36.19±0.68 c	1.56±0.20 cd	4.59±0.80 e
黑胡椒Piper nigrum L.	38.29±0.49 ab	1.45±0.12 de	5.45±0.28 cd
百里香Thymus vulgaris L.	36.49±0.68 c	2.44±0.36 a	4.94±0.35 de
花椒Zanthoxylum bungeanum Maxim.	37.71±0.43 bc	1.22±0.05 e	5.09±0.15 cde

处理 Processing conditions	L^*	a^*	b^*
纯水Distilled water	33.43±1.02 d	1.16±0.05 e	6.94±0.23 a
大蒜Allium sativum L.	38.33±0.48 ab	1.75±0.07 c	6.27±0.43 ab
茴香Foeniculum vulgare Mill.	37.64±0.39 bc	2.07±0.06 b	5.17±0.42 cde
肉桂Cinnamomum cassia Presl	39.33±1.26 a	1.81±0.11 bc	5.69±0.11 bc
丁香Syzygium aromaticum L.	37.31±1.94 bc	2.40±0.27 a	5.73±0.69 bc
草果Amomum tsao-ko Crevost & Lemaire	36.19±0.68 c	1.56±0.20 cd	4.59±0.80 e
黑胡椒Piper nigrum L.	38.29±0.49 ab	1.45±0.12 de	5.45±0.28 cd
百里香Thymus vulgaris L.	36.49±0.68 c	2.44±0.36 a	4.94±0.35 de
花椒Zanthoxylum bungeanum Maxim.	37.71±0.43 bc	1.22±0.05 e	5.09±0.15 cde

序号 Number	A/%	B/min	C/(mL·g^-1)	TBARS/(mg·kg^-1)	a^*	TSH/(nmol·mg^-1)
1	0.15	20	2∶1	1.62±0.08 bc	4.37±0.02 bcde	17.30±1.17 g
2	0.15	20	4∶1	1.66±0.02 abc	3.75±0.20 efg	21.82±2.33 de
3	0.10	30	4∶1	1.49±0.06 cd	4.69±0.30 bc	21.28±1.14 e
4	0.15	30	3∶1	0.83±0.24 f	6.98±0.58 a	33.23±0.83 b
5	0.15	30	3∶1	0.85±0.14 f	6.68±0.75 a	30.45±1.13 c
6	0.20	30	2∶1	1.24±0.19 e	3.27±0.32 g	23.75±1.17 d
7	0.15	30	3∶1	0.68±0.06 f	6.81±0.12 a	34.11±1.05 b
8	0.15	40	2∶1	1.36±0.10 de	3.95±0.22 defg	17.77±0.91 fg
9	0.15	40	4∶1	1.88±0.20 a	4.56±0.38 bcd	15.92±1.89 gh
10	0.20	20	3∶1	1.56±0.02 bcd	4.93±0.46 b	19.67±1.42 ef
11	0.10	30	2∶1	1.22±0.12 e	3.85±0.45 efg	18.99±2.68 f
12	0.20	30	4∶1	1.24±0.16 e	3.74±0.42 efg	16.26±0.88 gh
13	0.15	30	3∶1	0.82±0.18 f	6.29±1.08 a	36.97±0.99 a
14	0.20	40	3∶1	1.67±0.28 abc	3.47±0.48 fg	14.63±1.50 h
15	0.10	20	3∶1	1.73±0.18 ab	4.00±0.14 cdef	17.94±1.18 fg
16	0.10	40	3∶1	1.54±0.02 bcd	4.75±0.25 b	18.05±1.05 fg
17	0.15	30	3∶1	0.74±0.24 f	6.39±0.41 a	33.58±1.80 b

百里香提取物对牛肉抗氧化能力与风味的影响

Effects of thyme extract on antioxidant capacity and flavor of beef

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来源 Source	F值F value			p值p value
来源 Source	TBARS	a^*	TSH	TBARS	a^*	TSH
模型Model	51.89	22.28	22.76	<0.000 1	0.000 2	0.000 2
A	1.78	3.54	0.11	0.223 4	0.102 0	0.747 6
B	0.35	0.10	3.16	0.571 4	0.758 1	0.118 5
C	16.86	1.69	0.18	0.004 5	0.234 5	0.677 1
AB	4.41	9.78	1.56	0.074 0	0.016 7	0.251 3
AC	3.57	0.27	5.64	0.100 8	0.616 7	0.049 3
BC	11.28	3.03	2.39	0.012 1	0.125 3	0.165 9
A²	53.30	57.56	50.25	0.000 2	0.000 1	0.000 2
B²	283.87	36.22	80.10	<0.000 1	0.000 5	<0.000 1
C²	55.42	69.59	41.75	0.000 1	<0.000 1	0.000 3
失拟项Lack of fit	0.99	2.19	0.49
回归系数R²	0.985 2	0.966 3	0.967 0
调整后的回归系数${\mathit{R}}_{\mathit{A}\mathit{d}\mathit{j}}^{2}$	0.966 2	0.922 8	0.924 5
变异系数/% CV/%	5.49	7.28	8.94

类别 Category	物质 Substance	化合物含量Compound content
类别 Category	物质 Substance	对照组 Control group	百里香提取物处理组 Thyme extract treatment group
醛类 Aldehydes	庚醛Heptanal	1.20±0.56	—
	苯甲醛Benzaldehyde	3.15±0.60	2.56±0.17
	辛醛Octanal	3.62±1.24	—
	壬醛Nonanal	44.70±0.59	7.55±0.70
	豆蔻醛Myristaldehyde	0.24±0.01	0.17±0.01
	癸醛Decanal	2.21±0.41	1.29±0.24
	己醛Hexanal	32.35±0.53	12.58±1.00
	醛类总量Total aldehydes	87.49±3.56	24.15±1.87
醇类 Alcohols	3-甲基-1-丁醇3-Methyl-1-butanol	9.29±0.84	—
	[R-(R^,R^)]-2,3-丁二醇[R-(R^,R^)]-2,3-Butanediol	11.71±0.88	—
	正己醇1-Hexanol	2.66±1.18	8.59±0.74
	1-辛烯-3-醇1-Octen-3-ol	1.52±0.37	—
	2-乙基-己醇2-Ethyl-1-hexanol	2.44±0.43	3.73±0.77
	正辛醇1-Octanol	2.17±0.95	2.30±0.45
	醇类总量Total alcohols	29.79±4.54	14.62±0.78
酮类 Ketones	2,3-丁二酮2,3-Butanedione	—	3.09±0.63
	乙酰丙酮Acetylacetone	8.63±0.09	2.87±0.30
	2,3-庚烷二酮2,3-Heptanedione	0.49±0.07	—
	苯乙酮Acetophenone	1.08±0.35	0.72±0.07
	丙酮Acetone	0.08±0.02	—
	2,2,5-三甲基-3,4-己二酮2,2,5-Trimethyl-3,4-hexanedione	0.09±0.03	—
	酮类总量Total ketones	10.38±0.39	6.69±0.98
酯类Esters	丁酸3-甲基乙酯3-Methylbutyl butyrate	0.75±0.47	0.94±0.14
烃类	乙苯Ethylbenzene	1.60±0.20	—
Hydrocarbons	苯乙烯Styrene	6.51±0.88	4.94±0.98
	3,3-二甲基己烷3,3-Dimethylhexane	0.20±0.03	0.09±0.01
	烃类总量Total hydrocarbons	8.31±1.06	5.03±0.98
酸类Acids	4-甲基-2-氧代戊酸4-Methyl-2-oxopentanoic acid	0.42±0.05	0.18±0.01
萜类Terpenes	香芹酚Carvacrol	—	0.56±0.11
	对聚伞花素p-Cymene	—	0.36±0.12
	萜类总量Total terpenes	—	0.93±0.23

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