亚硝基血红蛋白类腌肉色素合成与应用的研究进展  

The research progress of nitrosohemoglobin pigment synthesis and its application

作　　者：李飞[1] 隋新[1] 郝芮瑶 张新新[1] 

机构地区：[1]吉林化工学院化工与生物技术学院,吉林132022

出　　处：《中国食品添加剂》2014年第5期180-184,共5页China Food Additives

摘　　要：亚硝酸盐是肉制品中被广泛使用的发色剂,但由于其毒性和生成的亚硝胺的强烈致癌性,研究人员一直在寻找替代亚硝酸盐的方法。其中以畜禽血中的血红蛋白为原料合成亚硝基血红蛋白类色素是一条非常有效的途径。将亚硝基血红蛋白类色素应用于肉制品加工中,不仅可以降低亚硝酸盐的残留量,还能提高肉制品的营养价值。本文总结论述了亚硝基血红蛋白及糖基化亚硝基血红蛋白的合成及其在肉制品中的应用。Sodium nitrite is widely used as color agent in meat products. However, because of its carcinogenicity, ni- trosamines toxicity, researchers have been looking for alternatives. Using livestock and poultry blood hemoglobin as raw material to synthesis nitrosohemoglobin is a very effective way. Nitrosohemoglobin is used in meat products processing, not only can reduce the nitrite residue, but also can improve the nutritional value of meat products. This paper de- scribes the synthesis and application of nitrosohemoglobin and glycosylated nitrosohemoglobin in meat products.

关 键 词：亚硝基血红蛋白 糖基化 合成 应用 

分 类 号：TS202.3[轻工技术与工程—食品科学]