摘要
本实验的主要目的是从新鲜抗凝猪血中提取血红蛋白,并将其制备为腌肉色素,确定该腌肉色素的最佳合成工艺参数:亚硝酸钠添加量为0.01g/ml、抗坏血酸的添加量为0.04g/ml、加热温度为60℃、加热时间为40min。并通过紫外光谱鉴定色素。
This experiment is aimed at withdrawing the hemoglobin from the fresh antifreeze pig blood ,that is preparated the curing meat pigment. The best synthesis technology parameters of curing meat pigment are NANO2： 0.03g/ml, Vc： 0.02g/ ml temperature. 90℃. time. 20min. In addition, appraisal of the pigment is done by ultra-violet spectrograph.
出处
《肉类研究》
2007年第7期12-13,共2页
Meat Research
关键词
血红蛋白
色素
合成
Hemoglobin
pigment
synthesizing
