食品科学 ›› 2009, Vol. 30 ›› Issue (11 ): 83-86.doi: 10.7506/spkx1002-6630-200911018

• 基础研究 • 上一篇    下一篇

亚硝基血红蛋白的稳定性研究

夏杨毅1,尚永彪1,李 翔2,林 楠1,李洪军1 ,*   

  1. 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 2. 海南三亚南繁科学技术研究院
  • 收稿日期:2009-02-01 出版日期:2009-06-01 发布日期:2010-12-29
  • 通讯作者: 李洪军1 ,* E-mail:hongjunli1961@yahoo.com.cn
  • 基金资助:

    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)

Stabilization of Nitrosohemoglobin (HbNO) from Duck Blood

XIA Yang-yi1,SHANG Yong-biao1,LI Xiang2,LIN Nan1,LI Hong-jun1,*   

  1. (1.College of Food Science, Southwest University, Chongqing Special Foods Engineering Technology Research Center, Chongqing
    400716, China;2. Nanfan Science and Technology Research Institute of Sanya, Hainan 572000, China)
  • Received:2009-02-01 Online:2009-06-01 Published:2010-12-29
  • Contact: LI Hong-jun1,* E-mail:hongjunli1961@yahoo.com.cn

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。

关键词: 亚硝基血红蛋白, 吸光度, 稳定性

Abstract:

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.

Key words: HbNO, absorbance, stability

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