天然多酚提取物，如茶叶提取物常用于替代肉制品中的合成抗氧化剂。该研究通过测定水分含量、水分活度、硫代巴比妥酸反应物（Thiobarbituric Acid Reactants，TBARS）含量、以及质构、色差、低场核磁共振波谱和感官鉴定探究不同茶叶提取物对广式腊肠品质的影响。结果表明，添加提取物的广式腊肠TBARS值由9.83 mmol MDA/g降低至2.32 mmol MDA/g以下，挥发性盐基氮含量（Total Volatile Basic Nitrogen，TVB-N）由0.17 mg/100 g N降低至0.07 mg/100 g N以下。茶叶提取物的添加显著降低了广式腊肠的水分含量，但对水分活度和水分组成无显著影响。在广式腊肠质构特性上，绿茶、黄茶和乌龙茶提取物显著降低了腊肠硬度。色差上，绿茶提取物的添加使腊肠红度由16.10上升至18.89。感官特性上，添加绿茶提取物的腊肠各项感官评分最高，但大部分感官指标无显著差异。因此，添加茶叶提取物可作为抑制广式腊肠加工过程中脂质氧化的有效手段，绿茶提取物在感官和色度上最适合作为腊肠的天然抗氧化剂。

Natural polyphenol extracts (e.g., tea extracts) are often used in place of synthetic antioxidants in meat products. The effects of different tea extracts on the quality of Cantonese sausage were examined through determining the water content, water activity, TBARS value, as well as texture, color difference, low-field Nuclear Magnetic Resonance spectra and sensory scores. The results showed that the TBARS value of the Cantonese sausage added with an extract decreased from 9.83 mmol MDA/g to the values lower than 2.32 mmol MDA/g, with their TVB-N values decreasing from 0.17 mg/100 g N to the values lower than 0.07 mg/100 g N. The addition of a tea extract significantly reduced the water content of the sausage, though having an insignificant effect on water activity or water composition. For the texture characteristics, green tea, yellow tea and oolong tea extractssignificantly reduced the hardness of the sausage. As for the color difference, the addition of green tea extract increased the redness of sausage from 16.10 to 18.89. In terms of sensory characteristics, the sausages with green tea extract had the highest sensory scores for all the sensory indices, though most of the indices showed insignificant difference. Therefore, tea extract can be used as an effective method to inhibit lipid oxidation during Cantonese sausage processing, and green tea extract is the most suitable natural antioxidant for Cantonese sausage considering sensation and color.

国家重点研发项目（2016YFD0401504-02）；广州市科技计划项目（202206070052）；企事业委托项目（利口福(合)-31-C-2020-026）