一种新型血红蛋白色素制品稳定性的研究

Study on stability of novel hemoglobin pigment

摘要: 实验以猪血为原料,加入烟酰胺、D-异抗坏血酸钠和壳聚糖制成一种新的不含亚硝基的血红蛋白制品,同时以亚硝基血红蛋白为对照,系统研究温度、光照、金属离子及pH对其稳定性的影响。结果表明:烟酰胺、D-异抗坏血酸钠和壳聚糖复合处理的血红蛋白对温度、光照、金属离子的稳定性均优于亚硝基血红蛋白,但光照以及Cu2+、Fe2+、Zn2+对糖基化酰基血红蛋白及亚硝基血红蛋白的稳定性均有较大影响,而在pH5～8范围内,两者均无明显影响。

Abstract: The novel hemoglobin pigment was synthesized from pig red blood cells, micotinamide, D-sodium erythorbate and chitosan, and the factors affecting its stability were investigated including temperature, light, iron and pH. Nitrosohemoglobin (HbNO) was used as control in this experiment. The results showed that novel hemoglobin pigment had a better stability of temperature, light, iron and pH than that of HbNO. However, illumination and Cu2+, Fe2+, Zn2+ obvionsly affected the stability of novel hemoglobin pigment and NO-Hb. pH5～8 did not affect novel hemoglobin pigment and NO-Hb negatively.