【作者】 郑立红； 任发政； 陈尚武；

【Author】 ZhengLihong~(1,2) Ren Fazheng~2 Chen Shangwu~2 1 Dept.of Food Engineering,Hebei Normal University of Science & Technology,Changli 066600 2 College of Food Science & Nutritional Engineering,China Agricultural University,Beijing 100083

【机构】 河北科技师范学院食品工程系； 中国农业大学食品科学与营养工程学院；

【摘要】 对亚硝基血红蛋白的坚牢度进行了系统研究。研究结果表明,亚硝基血红蛋白色素耐热性强,可用于高温肉制品着色；该色素在弱酸性及中性环境中色泽稳定,耐光性强；金属离子对亚硝基血红蛋白溶液色泽无影响；还原剂对其色泽无影响,但耐 H2O2能力差；蔗糖不影响亚硝基血红蛋白的色调和色度。更多还原

【Abstract】 Fastness of the prepared nitrosohemoglobin(HbNO)was investigated systematically. The results were as follows:HbNO had the ability of bearing high temperature:it could be used as colorant in high temperature meat products.HbNO’s color showed stability under the conditions of weak acid,neutral solution and high light.Metallic ion,deoxidizer and sucrose did not influence tincture and chroma of HbNO solution.But,HbNO had poor ability of bearing H2O2.更多还原