猪血亚硝基血红蛋白半干固体色素制备工艺  

Technology for preparation of semidry solid nitrosohemoglobin from pig blood

作　　者：郑立红[1] 肖月娟[1] 李凤英[1] 李汉臣[1] 郭朔[1] 任发政[2] 

机构地区：[1]河北科技师范学院食品工程系,昌黎066600 [2]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《农业工程学报》2009年第1期276-280,共5页Transactions of the Chinese Society of Agricultural Engineering

基　　金：国家“十一五”科技支撑计划项目(2006BAD05A15)

摘　　要：为了充分利用猪血资源,并为肉制品提供色泽优良、富于营养的着色剂,该试验以新鲜猪血为原料,分离得到血红蛋白溶液后,不必先制备血红素,而以维生素C作还原剂,亚硝酸钠作发色剂,直接制备半干固体亚硝基血红蛋白(HbNO)。首先进行单因素试验,通过测定发色率,确定亚硝酸钠添加量、维生素C添加量、加热时间最佳范围;然后通过三因素、三水平正交试验,以确定最佳工艺参数。结果表明,其最佳制备工艺为:血红蛋白溶液中所含血红素∶亚硝酸钠∶维生素C的摩尔比为1∶3∶12,加热温度为85℃,保温时间为15min,所得半干固体亚硝基血红蛋白的发色率为90.42%。In order to make use of pig blood sufficiently and provide colorant which possesses excellent color and is rich in nutrition for meat products, hemoglobin solution was seperated from fresh pig blood and semidry solid nitrosohemoglobin was prepared with vitamin C as reducer and sodium nitrite as color fixatives and the preparation of hemachrome is not necessary. Single factor experiment was conducted to determine the best range of additon of sodium nitrite, addtion of vitamin C and heating time in which chromogenic rate of the prepared nitrosohemoglobin is higher. orthogonal test of three factors and three levels was conduted to optimize the technology. The results show that the optimum technology is as follows： hemachrome, sodium nitrite and vitamin C should be mixed in hemoglobin solution as the mol ratio of 1：3：12, heating temperature is 85℃, and holding time is 15min. The chromogenic rate of the nitrosohemoglobin prepared under this condition is 90.42%.

关 键 词：血 固定 颜色 猪 亚硝基血红蛋白 制备工艺 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]