含蔗糖的亚硝基血红蛋白色素稳定性研究  

Study on stability of nitrosohemoglobin added sucrose

作　　者：邢绍平[1] 孔保华[1] 施春权[1] 刘骞[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030

出　　处：《东北农业大学学报》2009年第4期88-94,共7页Journal of Northeast Agricultural University

基　　金：黑龙江省十一五科技攻关重点项目资助(GB06B403)

摘　　要：本试验将猪血球蛋白粉与亚硝酸钠反应,制备亚硝基血红蛋白,研究了反应前添加蔗糖和不添加蔗糖这两种不同制备条件下的亚硝基血红蛋白的储藏和光照稳定性,确定了较稳定的一组,并以此考察储藏、光照、氧化剂、温度、金属离子、pH和食品辅料等因素对该组亚硝基血红蛋白稳定性的影响。结果表明,在合成时添加蔗糖的处理组其储藏和光照稳定性较好,并且低温储藏可以抑制色素的氧化,但光照可以增加色素的分解速率,对亚硝基血红蛋白的稳定性起到破坏作用;氧化剂和温度对亚硝基血红蛋白色素的稳定性影响较大,温度越高,色素的分解速率越大;Fe2+、Fe2+和Zn2+可以明显加速蛋白的分解速率,Cu2+溶液可以降低其溶解性,而Na+、K+、Mg2+和Ca2+溶液对亚硝基血红蛋白的稳定性影响相对较小;pH和几种常用食品辅料对亚硝基血红蛋白色素均无不良影响。The nitrosohemoglobin （NO-Hb） was synthesized from pig red blood cells and sodium nitrite. The storage and illumination stability of NO-Hb which was added sucrose or not before reaction was researched to determine the more stable NO-Hb and investigate the effects of storage, illumination, oxidant, temperature, iron, pH and food adjuvants on the stability of it. The results showed that NO-Hb reacted with sucrose had a better stability of storage and illumination, and stored at low temperature could inhibit the oxidation of NO-Hb, but illumination could increase its decomposed rate and destroy its stability. Oxidant and temperature obvionsly affected the stability of NO-Hb, high temperature could increase its decomposed rate. Fe^2＋, Fe^3＋ and Zn^2＋ could increase the decomposed rate of NO-Hb obviously, Cu^2＋ could decrease its solubility, but Na^2＋, K^＋, Mg^2＋ and Ca^2＋ solution＇s effects were not significant, pH and some food ingredients did not affect NO-Hb negatively.

关 键 词：亚硝基血红蛋白 色素 稳定性 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]