Discussion on Factors Affecting Synthesis of Nitrosohaemoglobin

doi:10.7506/spkx1002-6630-200908004

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (8): 36-41.doi: 10.7506/spkx1002-6630-200908004

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Discussion on Factors Affecting Synthesis of Nitrosohaemoglobin

LI Xiang，XIA Yang-yi，HOU Da-jun，SHANG Yong-biao*

College of Food Science, Southwest University, Chongqing 400716, China

Received:2008-06-30 Revised:2008-11-23 Online:2009-04-15 Published:2010-12-29
Contact: SHANG Yong-biao* E-mail:shangyb@sohu.con;shangyb64@yahoo.cn

Abstract

Abstract:

Difficult control of reaction parameters and no accurate detection method for products are two main problems in the synthesis of the nitrosohaemoglobin (HbNO). In the present study, using duck blood and NaNO2 as main material, the synthesis technology of HbNO was studied, the effects of some factors on the synthesis were investigated, and the main factors were optimized. The results showed that the optimum NaNO2 content, ascorbic acid addition and pH value are 0.53 ml, 275.85 mg and 4.51, respectively, and the corresponding response value, namely the absorbance at 540 nm of wavelength is 0.91.

Key words: NaNO2, hemoglobin, HbNO, synthesis

CLC Number:

TS201.21

LI Xiang，XIA Yang-yi，HOU Da-jun，SHANG Yong-biao*. Discussion on Factors Affecting Synthesis of Nitrosohaemoglobin[J]. FOOD SCIENCE, 2009, 30(8): 36-41.

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