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Method for preparing pig blood nitrosohemoglobin

A technology of hemoglobin and nitroso, which is applied in the field of preparation of pig blood nitrosohemoglobin, can solve the problems of insoluble in water, high cost of pigment, instability, etc., achieve stable color, improve economic benefits, and light fastness strong effect

Inactive Publication Date: 2011-08-24
LIANYUNGANG FURUN FOOD
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  • Abstract
  • Description
  • Claims
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Problems solved by technology

[0007] Palmin et al., Canada's L.J.Rubin and L.L.Diosady, Shahidi et al. (1984, 1985, 1991), and Chinese scholar Zhang Kunsheng (1995) successively studied the synthesis of heme, nitric oxide (NO), hemoglobin, sodium nitrite, and ascorbic acid. Preparation of nitrosohemoglobin and nitrosohemoglobin, but the pigments obtained by them are expensive, some are unstable, and some are not well soluble in water, which makes their use in food have certain limitations

Method used

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  • Method for preparing pig blood nitrosohemoglobin
  • Method for preparing pig blood nitrosohemoglobin
  • Method for preparing pig blood nitrosohemoglobin

Examples

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Effect test

Embodiment 1

[0052] 1.1 Preparation of hemoglobin solution

[0053] Add 0.35% sodium citrate for anticoagulation to fresh pig blood, dissolve sodium citrate in water in advance, and mix thoroughly with pig blood. Quickly transport it back to the laboratory at low temperature, filter to remove impurities, put the whole blood in a centrifuge tube, and centrifuge at a speed of 4200r / min for 8min at 0°C-4°C in a low-temperature refrigerated centrifuge, discard the supernatant, and use The erythrocytes were washed with 0.9% normal saline, then centrifuged at the same speed for 5 minutes, washed twice, and immediately put into plastic bottles and stored in a low-temperature freezer (-20°C). Red blood cells were stored overnight in a refrigerator at 4°C before use to achieve the effect of freezing and breaking cells. In order to fully break the erythrocytes, add an equal amount of distilled water to dilute the erythrocytes, and then use a high-speed dispersing homogenizer to crush the erythrocyt...

Embodiment 2

[0099] Example 2 Preparation of water-soluble nitrosohemoglobin

[0100] In the preparation of water-soluble nitrosohemoglobin in this embodiment, the preparation of the hemoglobin solution and the calculation of the color development rate are the same as in Example 1, and the preparation steps of the nitrosohemoglobin are the same as in Example 1, only the specific experimental parameters are different.

[0101] 2.1 The effect of different additions of 0.2M sodium hydroxide on the solubility of nitrosohemoglobin

[0102] Take nine portions of 10g red blood cells, add 10mL of water to each portion, and homogenize at a high speed of 11000r / min for 5min, then add different volumes of 0.2M sodium hydroxide solution to it, the molar ratio of heme: sodium nitrite: ascorbic acid is 1:2: 10 ratio was added, and finally water was added to make up to 50mL. After the mixture was heated at 85°C for 10 minutes, the temperature was raised to 100°C, taken out after 5 minutes, and cooled im...

Embodiment 3

[0127] Embodiment 3 Determination of absorption spectrum of nitrosohemoglobin

[0128] The obtained semi-dry solid nitrosohemoglobin was dissolved with 80% acetone aqueous solution, the liquid nitrosohemoglobin was diluted with distilled water, and the absorption curve was scanned with a UV-visible spectrophotometer in the range of 450nm to 700nm, and the obtained absorption spectrum was as follows: figure 2 , image 3 , Figure 4 shown.

[0129] It can be seen from the absorption curve that the hemoglobin solution diluted with water is significantly different from the 80% acetone aqueous solution of the semi-dry solid pigment obtained after the reaction and the water-soluble nitrosohemoglobin absorption curve, that is, the curve shape and the maximum absorption peak wavelength are all different, thus proving New substances are formed. The semi-dry solid nitrosohemoglobin was extracted and filtered with 80% acetone aqueous solution, and the filtrate was cherry red. Its ab...

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Abstract

The invention belongs to the field of food processes and discloses a method for preparing pig blood nitrosohemoglobin. The method for preparing the pig blood nitrosohemoglobin comprises the following steps: (1) preparing pig blood and preparing hemoglobin solution; and (2) adding 0.2M NaOH solution into the hemoglobin solution, adding sodium nitrite and ascorbic acid at the same time, stirring, heating to 83 to 88 DEG C, reacting for 10 to 18 minutes, cooling to 23 to 28 DEG C after reaction, centrifuging for 1 to 5 minutes at a speed of 2,500 to 32,000r / min, removing supernate, washing a precipitate with solution of ascorbic acid, centrifuging again, repeatedly washing, and obtaining the precipitate which is the nitrosohemoglobin, wherein the molar ratio of pig blood nitrosohemoglobin to sodium nitrite to ascorbic acid is 1:(2-3):(10-13). In the invention, a new method for preparing pig blood nitrosohemoglobin is provided, the byproduct of animal blood is utilized effectively, environmental pollution is relieved, waste materials are changed into valuable materials, and economic benefit is improved.

Description

technical field [0001] The invention belongs to the field of food processing and relates to a preparation method of pig blood nitrosohemoglobin. Background technique [0002] my country's meat food industry is an emerging industry developed since the reform and opening up, and occupies an important position in the food industry. According to statistics, my country's total meat output has reached 62 million tons per year, ranking first in the world and accounting for the world's meat. 28.9% of the total. At present, the average meat production in the world accounts for 10% to 20% of the meat production, and the meat production in some developed countries accounts for 60% to 70% of the total meat production, but there is still a big gap between my country and this ratio. There are only more than 2 million tons of deep-processed meat products in my country every year, accounting for 4% of the total meat. Therefore, my country's meat processing industry has great potential for d...

Claims

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Application Information

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IPC IPC(8): C09B61/00A23L1/275A23L1/314A23L1/317A23L13/40A23L13/60
Inventor 俞章礼孙友珍任发政郑立红闫文杰俞明叶环
Owner LIANYUNGANG FURUN FOOD
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