浣庡墏閲忎簹纭濋吀閽犲鐞嗗婀胯厡鐗︾墰鑲夊唴婧愭姉姘у寲鑳藉姏鐨勫奖鍝�

銆€銆€銆奓WT- Food Science and Technology銆�2021骞�141鍗峰垔杞戒簡鐢樿們鍐滀笟澶у椋熷搧绉戝涓庡伐绋嬪闄㈢殑Guoyuan Ma, Zhuo Wang, Haoyu Chen绛変汉璁烘枃銆奅ffect of low-dose sodium nitrite treatment on the endogenous antioxidant capacity of yak meat during wet curing: Pros and cons銆嬶紙銆婁綆鍓傞噺浜氱閰搁挔澶勭悊瀵规箍鑵岀墻鐗涜倝鍐呮簮鎶楁哀鍖�鑳藉姏鐨勫奖鍝嶃€嬶級銆�

 

銆€銆€鐮旂┒鍐呭涓庣粨璁�

 

銆€銆€鏈枃瀵逛簹纭濋吀閽犲鐞嗗婀胯厡鐗︾墰鑲夊唴婧愭姉姘у寲鑳藉姏鍜岃嚜鐢卞熀鍚噺鐨勫奖鍝嶈繘琛屾帰绌讹紝閫氳繃瀵硅秴姘у寲鐗╂鍖栭叾锛圫OD锛夈€�杩囨哀鍖栨阿閰�锛圕AT锛夈€佽胺鑳辩敇鑲借繃姘у寲鐗╅叾锛圙SH-Px锛夊拰涓€姘у寲姘悎閰讹紙iNOS, TNOS锛夋椿鎬у強瓒呮哀闃寸瀛愯嚜鐢卞熀銆�杩囨哀鍖栨阿銆佷竴姘у寲姘紙NO锛夊惈閲忓拰缇熷熀鑷敱鍩猴紙•OH锛夋姂鍒惰兘鍔涜繘琛岃瘎浠枫€�

 

銆€銆€缁撴灉琛ㄦ槑锛屼簹纭濋吀閽犲婀胯厡鐗︾墰鑲夊唴婧愭姉姘у寲鑳藉姏鍜岃嚜鐢卞熀鍚噺鏈夊弻閲嶅奖鍝嶃€備綆鍓傞噺鐨勪簹纭濋吀閽犲鐞嗗彲浠ユ彁楂楥AT銆丟SH-Px銆丯OS鐨勬椿鎬э紝闄嶄綆杩囨哀鍖栨阿鐨勬按骞筹紝澧炲己鑲岃倝鍦ㄦ箍鑵岃繃绋嬩腑鐨勬姉姘у寲鑳藉姏銆傜劧鑰岋紝瀹冧細瀵艰嚧SOD鎶楁哀鍖栨椿鎬ч檷浣庯紝骞朵笖褰㈡垚鑷敱鍩恒€丯O銆傚湪鏈爺绌朵腑锛岃繃姘у寲姘㈠鐞嗘箍鑵岀墻鐗涜倝瀵瑰叾鍐呮簮鎶楁哀鍖栬兘鍔涙柟闈㈢殑鐩婂瓒呰繃浜嗚礋闈㈠奖鍝嶃€傚洜姝わ紝闇€杩涗竴姝ョ爺绌堕槓鏄庝簹纭濋吀閽犲湪婀胯厡涓殑浣滅敤鏈哄埗銆�

 

銆€銆€缁撴灉涓庤璁�

 

銆€銆€01

 

銆€銆€浜氱閰搁挔瀵筍OD娲绘€у拰瓒呮哀闃寸瀛愯嚜鐢卞熀鐨勫奖鍝�

銆€銆€鍥�1 浜氱閰搁挔瀵筍OD娲绘€у拰瓒呮哀闃寸瀛愯嚜鐢卞熀鐨勫奖鍝�

 

銆€銆€02

 

銆€銆€浜氱閰搁挔瀵笴AT娲绘€у拰杩囨哀鍖栨阿鐨勫奖鍝�

 

銆€銆€03

 

銆€銆€浜氱閰搁挔瀵笹SH-Px娲绘€у拰•OH鎶戝埗浣滅敤鐨勫奖鍝�

銆€銆€鍥�3 浜氱閰搁挔瀵笹SH-Px娲绘€у拰·OH鎶戝埗浣滅敤鐨勫奖鍝�

 

銆€銆€04

 

銆€銆€浜氱閰搁挔瀵筃OS娲绘€у拰NO鐨勫奖鍝�

銆€銆€鍥�4 浜氱閰搁挔瀵筃OS娲绘€у拰NO鐨勫奖鍝�

 

銆€銆€05

 

銆€銆€浜氱閰搁挔瀵规姉姘у寲閰跺姩鍔涘鐨勫奖鍝�

銆€銆€鍘熸枃閾炬帴锛�

 

銆€銆€Guoyuan Ma, Zhuo Wang, Haoyu Chen, et al. Effect of low-dose sodium nitrite treatment on the endogenous antioxidant capacity of yak meat during wet curing: Pros and cons[J]. LWT, 2021, 141: 110879.

 

銆€銆€https://doi.org/10.1016/j.lwt.2021.110879