摘要：本课题分别以葡萄籽和银杏叶提取物为研究对象，向鸭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黄酮对鸭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，这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；鸭肉香肠

Abstract:This topic respectively grape seed and ginkgo biloba extract for the study, duck sausage to add grape seed and ginkgo biloba extract, through POV value, TBA value and acid value changes to reflect proanthocyanidins and flavonoids of duck sausage antioxidant effects. Experimental results show that with the increase of the amount of extract added, POV value, TBA value and the acid value of the rate of increase more slowly, indicating that the added amount of antioxidant with a dose-effect relationship.

Key words: Grape seed; Ginkgo biloba leaf; Antioxidant activity; Duck meat sausage