将不同的植物多酚以不同的浓度添加到鱼肉中,在贮藏期测定鱼肉色泽、MDA(丙二醛)和T-AOC(总抗氧化能力)的变化。结果显示,在一定的浓度范围内,多酚提取物均对改善鱼肉色泽、降低鱼肉的MDA值和提高其T-AOC有作用,其中茶多酚的抗氧化能力最强,其添加量以900mg/kg为最佳。 Different plant polyphenols were added to fish at different concentrations and the changes in fish color, MDA (malondialdehyde) and T-AOC (total antioxidant capacity) were measured during storage. The results showed that in a certain concentration range, polyphenol extract all improve the color of fish, reduce the MDA value of fish and increase its T-AOC have a role, of which the antioxidant capacity of tea polyphenols strongest, the amount of 900mg / kg is the best.