亚硝基血红蛋白(HbNO)的合成制取及其应用于香肠中降低NO_2^-残留量的研究

Studies on Synthesis of HbNO and its Application to Reducing Residual NO_2~－in Sausages

对亚硝基血红蛋白(HbNO)的合成制取条件进行了研究。并对制得的亚硝基血红蛋白代替NaNO_2或NaNO_3应用於香肠等肉制品中进行试验，呈色效果良好，产品色泽鲜亮，稳定持久，风味独特，NO2残留量为1.75×10－6，有效降低了肉制品中NO_2残留量，达到了低硝的目的，有效地保证了肉制品安全性。

The synthesis of HbNO and its use as color additives in meat products were put forward for the first time in this test.The detailed researches synthetic conditions of HbNO and its test to replace NaNO_2 or NaNO_3 in meat products like sausages were emphasized.The results of fresh and stable color,special flavor and bright products were obtained.Besides the amount of residual NO_2－in obvious reduction to 0.00175g/kg,the aim to lower the nitrate content of meat was achieved to ensure safety of meat products.