新型肉品着色剂亚硝基血红蛋白性质的研究

Study on the Property of HbNO as a New Colorant for Meat Product

研究了亚硝基血红蛋白在不同的氧化剂、温度、金属离子和pH值、常用食品辅料以及不同溶解条件下的稳定性和溶解性,结果表明:亚硝基血红蛋白对热不敏感,但对光照、氧化剂、二价铁离子敏感;pH值的改变对亚硝基血红蛋白有一定的降解作用;食品辅料、大部分金属离子对亚硝基血红蛋白无不良影响。

The stability and solubility of HbNO was stuided in different conditions： oxidative agent, temperature, metal ion, pH value, common ingredients. It was showed that HbNO was not sensitive to temperature, but sensitive to light, oxidative agent, Fe^2 ＋. The change of pH value can decompose HbNO to some extent, but most food ingredients do not affect it negatively.