从猪血中提纯食品级血红素的研究  

Extraction and Purification of Food-grade Heme from Porcine Blood

作　　者：蒋永吉 张翠英[1] 朱显明[2] 易秋分 唐昭娜 董辉[2] 

机构地区：[1]天津科技大学生物工程学院,天津300457 [2]天津国际生物医药联合研究院,天津300457

出　　处：《天津科技大学学报》2014年第6期21-26,共6页Journal of Tianjin University of Science & Technology

基　　金：国家自然科学基金青年科学基金资助项目(31300601);天津市科技型中小企业创新基金资助项目(13ZXCXSY13500)

摘　　要：利用冰醋酸法从猪血中提纯食品级血红素.以血红素的纯度和得率为响应指标,采用单因素法和响应面法确定冰醋酸法提纯血红素的最佳工艺为:冰醋酸体积(m L)与血球液质量(g)比3.93、氯化钠添加量2.09%、反应温度98,℃、反应时间50,min.在该条件下,样品中血红素的纯度和得率分别为93.29%、60.98%.Acetic acid was used to purify food-grade heme from porcine blood. To get high yield of purified heme,single factor and response surface methods were performed to optimize the conditions. 2.09%sodium chloride was added into the mixture of blood and glacial acetic acid with the ratio of 3.93 at 98,℃for 50,min. Under this conditions,the purity and yield of heme are 93.29%and 60.98%,respectively.

关 键 词：猪血 血红素 冰醋酸法 提取 纯度 得率 

分 类 号：Q81[生物学—生物工程]