Question

有人可以翻译一下吗？

Abstract
Phenolic compounds were applied in a sausage formulation as a substitute for artificial sodium erythorbate
used as antioxidant. Five assays were prepared in which sodium erythorbate control at 0.05 g/100 g was
replaced with a hydrosoluble mixture containing caffeic acid þ carnosic acid (47% þ 53%) and a liposoluble
mixture containing quercetin þ rutin (67% þ 33%) in two final concentrations (0.05 g/100 g and 0.08 g/100 g).
Physico-chemical, color, texture, and sensory parameters were measured on the first day and after 45 days of
storage at 4 C. All phenolic compound mixtures were able to maintain oxidative stability in the sausages
when measured by the malondialdehyde concentration, which was expressed as TBARS. The mixture con￾taining quercetin þ rutin at 0.05 g/100 g showed lower malondialdehyde formation after 45 days of storage,
and no sensory differences from the sausage adopted as control.
想要全文翻译，这个只是摘要，是一篇学术论文，题目是Effects of optimized mixtures containing phenolic compounds on the oxidative stability of sausages。期刊是Food Science and Technology International 19(1) 69–77

Answer 1

摘要
酚类化合物应用于香肠的配方为人工异抗坏血酸钠作为抗氧化剂的替代品。五实验制备的异抗坏血酸钠控制在0.05克/ 100克与水溶性混合物含有咖啡酸þ鼠尾草酸取代（47%þ53%）和脂溶性混合物含有槲皮素þ芦丁（67%þ33%）两终浓度（0.05 g / 100 g和0.08 g / 100 g）。物理化学，颜色，纹理，和感官参数分别在第一天和后45天的存储在4℃所有酚类化合物的混合物能够保持在香肠的氧化稳定性的测定丙二醛浓度测量时，其表达为TBARS。混合控制￾泰宁þ芦丁槲皮素在0.05克/ 100克显示出较低的丙二醛的形成经过45天的存储空间，并从香肠作为控制没有感觉的差异。
题目：混合酚类化合物对香肠氧化稳定性的影响。
期刊：食品科学与技术国际19（1）69 - 77。