蒸煮腌肉色素的结构分析  

Analysis of the Structure of Extracted Cooked Cured-Meat Pigment by Different Spectra

作　　者：孙卫青[1,2] 周光宏[1] 徐幸莲[1] 彭增起[1] 

机构地区：[1]南京农业大学食品科技学院/教育部肉品加工与质量控制重点实验室,南京210095 [2]长江大学生命科学学院,湖北荆州434025

出　　处：《中国农业科学》2010年第9期1912-1918,共7页Scientia Agricultura Sinica

基　　金：国家"十一五"科技支撑项目(2006BAD05A15);湖北省教育厅项目(B200512004)

摘　　要：目的研究蒸煮腌肉色素(CCMP)的结构。方法利用电子顺磁共振(EPR)、高效液相色谱和高分辨率电喷雾质谱联用(HPLC-ESI-HR-MS)、傅立叶红外光谱(FTIR)和红外激光拉曼光谱4种波谱综合分析鉴定。结果CCMP丙酮溶液的EPR图谱出现卟啉铁3d轨道上的未成对电子与一个-NO基团的14N原子的核自旋发生相互作用,在g3处产生3个一组信号的超精细分裂。FTIR和拉曼图谱分别在1653.31和1656.69cm-1出现5配位的CCMP的Fe-NO结构的特征吸收,CCMP的ESI-HR-MS图谱中未出现二亚硝酰亚铁卟啉血色原的分子离子峰,而出现一亚硝酰亚铁卟啉血色原不同碎片离子的质荷比。结论本研究认为CCMP的结构为五配位的一亚硝酰亚铁卟啉血色原。Objective The purpose of the experiment is to study the structure of cooked cured-meat pigment （CCMP）. Method Four kinds of different spectra, which were electron paramagnetic resonance spectroscopy （EPR）, HPLC-electrospray ionization high resolution mass spectrometry （HPLC-ESI-HR-MS）, infrared spectrum （FTIR） and Raman spectrum, were used for analysis. Result EPR spectra of CCMP in an acetone glass presented a well-resolved triplet in the g3 region due to hyperfine splitting of the 14N nuclei of NO with an unpaired electron. The infrared and Raman spectrum of this complex exhibited a single nitrosyl stretch at the 1 653.31and 1 656.69 cm-1 corresponding to a NO-ligand state. The results of ESI-HR-MS analysis showed that the CCMP had a molecular weight consistent with monnitrosyi ferrohemochrome but had no molecular weight of dinitrosyi ferrohemochrome. Conclusion It is suggested that the structure of CCMP is a pentacoordinate mononitrosylheme complex.

关 键 词：蒸煮腌肉色素(CCMP) 结构鉴定 电子顺磁共振(EPR) 傅立叶红外光谱(FTIR) 红外激光拉曼光谱 液质联用(HPLC-ESI-HR-MS) 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]