亚硝基血红蛋白（HbNO）的合成制取及其应用于香肠中降低NO2-残留量的研究

食品科学 ›› 2001, Vol. 22 ›› Issue (8): 67-70.

亚硝基血红蛋白（HbNO）的合成制取及其应用于香肠中降低NO2-残留量的研究

马美湖, 唐进明, 陈长龙, 何彬, 何厚云, 李文彬, 陈章平, 周炯光, 左晓红, 杨红玲

湖南农业大学食科院；湖南万利食品工业集团

出版日期:2001-08-15 发布日期:2012-02-13

Studies on Synthesis of HbNO and its Application to Reducing Residual NO2－in Sausages

MA Mei-Hu, Tang-Jin-Ming, Chen-Chang-Long, He-Bin, He-Hou-Yun, LI Wen-Bin, Chen-Zhang-Ping, ZHOU Jiong-Guang, ZUO Xiao-Hong, YANG Hong-Ling

Online:2001-08-15 Published:2012-02-13

摘要/Abstract

摘要： 对亚硝基血红蛋白（HbNO）的合成制取条件进行了研究。并对制得的亚硝基血红蛋白代替NaNO2或NaNO3应用於香肠等肉制品中进行试验，呈色效果良好，产品色泽鲜亮，稳定持久，风味独特，NO2残留量为1.75×10－6，有效降低了肉制品中NO2残留量，达到了低硝的目的，有效地保证了肉制品安全性。

关键词: 亚硝基血红蛋白(HbNO), NO2残留量, 低硝(无硝)肉制品

Abstract: The synthesis of HbNO and its use as color additives in meat products were put forward for the first time in this test.The detailed researches synthetic conditions of HbNO and its test to replace NaNO2 or NaNO3 in meat products like sausages were emphasized.The results of fresh and stable color,special flavor and bright products were obtained.Besides the amount of residual NO2－in obvious reduction to 0.00175g/kg,the aim to lower the nitrate content of meat was achieved to ensure safety of meat products.

Key words: HbNO Meat product Amount of residual NO2－

马美湖, 唐进明, 陈长龙, 何彬, 何厚云, 李文彬, 陈章平, 周炯光, 左晓红, 杨红玲. 亚硝基血红蛋白（HbNO）的合成制取及其应用于香肠中降低NO2-残留量的研究[J]. 食品科学, 2001, 22(8): 67-70.

MA Mei-Hu, Tang-Jin-Ming, Chen-Chang-Long, He-Bin, He-Hou-Yun, LI Wen-Bin, Chen-Zhang-Ping, ZHOU Jiong-Guang, ZUO Xiao-Hong, YANG Hong-Ling. Studies on Synthesis of HbNO and its Application to Reducing Residual NO2－in Sausages[J]. FOOD SCIENCE, 2001, 22(8): 67-70.