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新型肉制品着色剂亚硝基血红蛋白色素的研究

Study on HbNO as a new colorant for meat products

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【作者】 王东李开雄朱永涛于德荣

【Author】 WANG Dong, LI Kai-xiong, ZHU Yong-tao, YU De-rong (School of Food Science, Shihezi University, Shihezi 832000)

【机构】 石河子大学食品学院石河子大学食品学院 石河子832000石河子832000

【摘要】 以猪血为实验材料,制备亚硝基血红蛋白色素,并确定其最佳合成参数。从光、热、pH值、氧化介质、还原介质、金属离子、防腐剂等方面对色素的稳定性进行了研究。结果表明:该色素耐光性较弱;但具有一定的耐热性;抗H2O2的能力较差,NaHSO3对它起护色作用;防腐剂苯甲酸钠及大多数金属离子对色素稳定性无不良影响,但Fe3+、Fe2+、Zn2+、Pb2+、Sn2+对色素具有不利的影响。

【Abstract】 Porcine blood were used as experimental materials to synthesize HbNO, orthogonal experiment for the optimum parameter of synthesize of HbNO was made. The effects of light, heat, pH value, oxide, reductor, preservative and metal ions were investigated on the stability. The results indicated that this pigment has a poor capability against light . The pigment exhibited a resistance to heat treatment to certain extent. the pigment has a poor capability against H2O2, but the color of the pigment was improved by the addition of NaHSO3. sodium benzoate and most of metal ions has no negative effects on the stability of the pigment, but Fe3+, Fe2+, Zn2+, Pb2+, Sn2+ accelerated the pigment degradation.

【关键词】 色素稳定性猪血
【Key words】 pigmentstabilityporcine blood
  • 【文献出处】 食品科技 ,Food Science and Technology , 编辑部邮箱 ,2006年08期
  • 【分类号】TS202.3
  • 【被引频次】26
  • 【下载频次】293
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