关键词: 蒸煮腌肉色素（CCMP）, 结构鉴定, 电子顺磁共振（EPR）, 傅立叶红外光谱（FTIR）, 红外激光拉曼光谱, 液质联用（HPLC-ESI-HR-MS）

Abstract:

【Objective】 The purpose of the experiment is to study the structure of cooked cured-meat pigment (CCMP). 【Method】 Four kinds of different spectra, which were electron paramagnetic resonance spectroscopy (EPR), HPLC-electrospray ionization high resolution mass spectrometry (HPLC-ESI-HR-MS), infrared spectrum (FTIR) and Raman spectrum, were used for analysis. 【Result】 EPR spectra of CCMP in an acetone glass presented a well-resolved triplet in the g3 region due to hyperfine splitting of the 14N nuclei of NO with an unpaired electron. The infrared and Raman spectrum of this complex exhibited a single nitrosyl stretch at the 1 653.31and 1 656.69 cm-1 corresponding to a NO- ligand state. The results of ESI-HR-MS analysis showed that the CCMP had a molecular weight consistent with monnitrosyi ferrohemochrome but had no molecular weight of dinitrosyi ferrohemochrome. 【Conclusion】 It is suggested that the structure of CCMP is a pentacoordinate mononitrosylheme complex.

Key words: cooked cured meat pigment, structure, EPR, FTIR, Raman, HPLC- ESI-HR-MS