Grass carp (Ctenopharyngodon idellus) is a kind of freshwater fish which is rich in polyunsaturated fatty acids and easily exposed to lipid oxidation during refrigeration. The effect of chlorogenic acid (CGA) on lipid oxidation, protein oxidation, enzymatic activities, and color stability of grass carp muscle during chilled storage was investigated. The lipid oxidation was inhibited by CGA, as evidenced by lower thiobarbituric acid values, peroxide values, carbonyl valence, less free fatty acid content, and higher amount of unsaturated fatty acid compared to the control group. CGA also had a positive effect on the whiteness value and the stability of protein oxidation of fish samples. In addition, the inhibitory study of CGA on endogenous lipase and lipoxygenase activities of fish muscle can help to partly illustrate the mechanism that retains its freshness effect. The results indicate that CGA is a novel natural additive which can be used to inhibit lipid and protein oxidation and be applied in the storage of aquatic products or some similar fields.

草鱼（Ctenopharyngodon idellus）是一种淡水鱼，富含多不饱和脂肪酸，在冷藏过程中容易暴露于脂质氧化。研究了绿原酸（CGA）对冷藏过程中草鱼肌肉脂质氧化，蛋白质氧化，酶活性和颜色稳定性的影响。与对照组相比，CGA抑制了脂质的氧化，这是由较低的硫代巴比妥酸值，过氧化物值，羰基化合价，较少的游离脂肪酸含量和较高的不饱和脂肪酸含量所证明的。CGA还对鱼样品的白度值和蛋白质氧化稳定性产生积极影响。此外，CGA对鱼肌肉内源脂肪酶和脂氧合酶活性的抑制研究可以帮助部分说明保留其新鲜效果的机制。