亚硝基血红蛋白的稳定性研究  

Stabilization of Nitrosohemoglobin (HbNO) from Duck Blood

作　　者：夏杨毅[1] 尚永彪[1] 李翔 林楠[1] 李洪军[1] 

机构地区：[1]西南大学食品科学学院、重庆市特色食品工程技术研究中心,重庆400716 [2]海南三亚南繁科学技术研究院,海南三亚572000

出　　处：《食品科学》2009年第11期83-86,共4页Food Science

基　　金：重庆市自然科学基金项目(2006BB1321);“十一五”国家科技支撑计划项目(2007BAD51B06)

摘　　要：本实验以鸭血和NaNO2制备的亚硝基血红蛋白为原料,研究温度、光照和外源添加物对亚硝基血红蛋白的稳定性影响。结果表明:亚硝基血红蛋白在85℃、40min后开始出现大量沉淀,避光放置40d完全沉淀;加入Cu2+和Ag+后很快浑浊;加入Zn2+和Fe3+没有明显影响;抗坏血酸、蔗糖和甘油能提高其稳定性。HbNO was synthesized from duck blood and sodium nitrite and the factors affecting its stability was investigated including temperature, light and exogenous additives. Massive precipitates in the aqueous HbNO solution were observed when standing at 85 ℃ for 40 minutes and total sedimentation after 40 days. Turbidity was seen rapidly in the addition of copper （Ⅱ） and silver ions while no significant change with the addition of zinc （Ⅱ） and iron （Ⅲ）. Ascorbic acid, sucrose and glycerol were found to enhance the stability of HbNO.

关 键 词：亚硝基血红蛋白 吸光度 稳定性 

分 类 号：TS201.21[轻工技术与工程—食品科学]