天然抗氧化剂来源天然、安全。本文研究了茶多酚、葡萄籽提取物、Vc三种天然抗氧化剂对冻藏牛肉丸的抗氧化效果，以添加浓度为0.02% BHA的处理组为对照组，以不添加任何抗氧化剂的处理组为空白。通过测定牛肉丸冻藏期间过氧化物值（POV）、硫代巴比妥酸值（TBARS）、羰基价等指标的变化，确定了三种天然抗氧化剂的最适添加比例；为了研究茶多酚、葡萄籽提取物、Vc三种天然抗氧化剂协同对牛肉丸脂肪氧化和品质特性的抗氧化效果，采用L9(33)正交实验进行了三种天然抗氧化剂复合配比的优化，以TBARS和感官评定为测试值。研究表明，三种天然抗氧化剂最适配比为：茶多酚0.5%、Vc 0.03%、葡萄籽提取物0.05%。本研究开发的天然复合抗氧化剂对于牛肉丸冻藏期间的脂肪氧化及品质的改善均有很理想的效果，具有潜在的应用价值。

The antioxidative effects of tea polyphenols, grape seed extracts and vitamin C (Vc) on frozen bovine meatballs were investigated in this study, using bovine meatballs with 0.02% butylated hydroxyanisole (BHA) as the control group and bovine meatballs without antioxidant treatment group as the blank. By measuring the peroxidate value (POV), the content of thiobarbituric acid reactive substances (TBARS), carbonyl value and other indicators during the frozen storage of bovine meatballs, the optimum dosages of three kinds natural antioxidants were determined. Then the ratio of the three kinds of natural antioxidants were optimized by L9 (33) orthogonal experiment and the best combined use of tea polyphenols, vitamin C and grape seed extracts were 0.5%, 0.03% and 0.05%,respectively. The natural compoundts tested in this study showed ideal antioxidant effects and potential applications value on lipid oxidation and quality improvement of bovine meatballs during frozen storage.

河南省科技攻关项目(182102110006)；河南省科技攻关项目(142102210439)；河南省科技特派员项目