Stabilization of Nitrosohemoglobin (HbNO) from Duck Blood

doi:10.7506/spkx1002-6630-200911018

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

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Stabilization of Nitrosohemoglobin (HbNO) from Duck Blood

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

(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

Abstract

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

CLC Number:

TS201.21

XIA Yang-yi1，SHANG Yong-biao1，LI Xiang2，LIN Nan1，LI Hong-jun1,*. Stabilization of Nitrosohemoglobin (HbNO) from Duck Blood[J]. FOOD SCIENCE, 2009, 30(11 ): 83-86.

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Stabilization of Nitrosohemoglobin (HbNO) from Duck Blood

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