摘要:本文分别以葡萄籽和银杏叶提取物为研究对象，向猪肉肉香肠中添加葡萄籽和银杏叶提取物后，通过POV值、TBA值和酸价的变化来反映原花青素和总黄酮对猪肉香肠抗氧化性的影响。实验结果表明，随着提取物添加量的增加，POV值、TBA值和酸价的增加速度越来越慢，说明添加量与抗氧化作用有一定的量效关系。

关键词：葡萄籽；银杏叶；抗氧化活性；猪肉香肠

Abstract:The grape seed and Ginkgo biloba leaf extractions were studied in the paper, and the grape seed and Ginkgo biloba leaf extractions were added to pork sausage, the effects of proanthocyanidins and flavonoids on the antioxidant properties in pork sausage were reflected through the changes on POV value, TBA value and acid value. The experimental results show that with the increase of the quantity of extract, POV value, TBA value and acid value increased more and more slowly, Content and antioxidant effection had a certain concentration-response relationship.

Keywords: Grape seed; Ginkgo biloba leaf; Antioxidant activity; Pork sausage