牛血制备亚硝基血红蛋白发色剂稳定性的研究

Study on Stabilization of Nitrosohemoglobin(Hbno) from Bovine Blood

目的研究亚硝基血红蛋白在不同环境下的稳定情况,为以后在肉制品加工应用提供可能。方法本试验以牛血中的血红蛋白和亚硝酸钠合成的亚硝基血红蛋白为原料,通过光照、温度、金属离子、氧化剂、还原剂、pH值、山梨酸钾几个方面对亚硝基血红蛋白的稳定性进行了研究。结果亚硝基血红蛋白在80℃、60 m in以上产生沉淀;对光照、氧化剂非常敏感,应避免与其接触;对Ag+、Cu2+反映强烈,K+、Zn2+基本没有影响;pH、还原剂及山梨酸钾对亚硝基血红蛋白稳定性无不良影响。结论亚硝基血红蛋白的稳定性达到实验预期目的。

Objective This research aims to examine stabilization of HbNO in difference environment and provides the feasibility for the meat processing in the future.Methods In this study,nitrosohemoglobin,the synthesis of hemoglobin of bovine blood and sodium nitrite was the raw material.And the stability of nitrosohemoglobin was studied on the aspects of light,temperature,metal ions,oxidizing agents,reducing agents,pH,potassium sorbate.Results Nitrosohemoglobin precipitated above 80℃ and 60min,and were very sensitive to light and oxidizing agents.Therefore,the contact should be avoided.They had strong reflect to Ag＋ and Cu2＋,while K＋ and Zn2＋ had little influence to them.PH,reducing agents and potassium sorbate had no adverse effect on the stability of nitrosohemoglobin.Conclusions The stability of the HbNO is expected to experiment.