亚硝基血红蛋白合成影响因素的探讨  

Discussion on Factors Affecting Synthesis of Nitrosohaemoglobin

作　　者：李翔[1] 夏杨毅[1] 侯大军[1] 尚永彪[1] 

机构地区：[1]西南大学食品科学学院,重庆400716

出　　处：《食品科学》2009年第8期36-41,共6页Food Science

摘　　要：本实验以鸭血和NaNO2为主要原料,研究了亚硝基血红蛋白的合成工艺,探讨了几个因素对色素合成的影响,并选择主要影响因素对其进行优化,得到了NaNO2添加量、抗坏血酸添加量和pH值的最佳值为0.53ml、275.85mg、4.51,其对应的响应值吸光度为0.91。Difficult control of reaction parameters and no accurate detection method for products are two main problems in the synthesis of the nitrosohaemoglobin （HbNO）. In the present study, using duck blood and NaNO2 as main material, the synthesis technology of HbNO was studied, the effects of some factors on the synthesis were investigated, and the main factors were optimized. The results showed that the optimum NaNO2 content, ascorbic acid addition and pH value are 0.53 ml, 275.85 mg and 4.51, respectively, and the corresponding response value, namely the absorbance at 540 nm of wavelength is 0.91.

关 键 词：亚硝酸钠 血红蛋白 亚硝基血红蛋白 合成 

分 类 号：TS201.21[轻工技术与工程—食品科学]