蒸煮腌肉色素的结构分析

doi:10.3864/j.issn.0578-1752.2010.09.018

Scientia Agricultura Sinica ›› 2010, Vol. 43 ›› Issue (9): 1912-1918 .doi: 10.3864/j.issn.0578-1752.2010.09.018

• STORAGE·FRESH-KEEPING·PROCESSING • Previous Articles Next Articles

Analysis of the Structure of Extracted Cooked Cured-Meat Pigment by Different Spectra

SUN Wei-qing, ZHOU Guang-hong, XU Xing-lian, PENG Zeng-qi

（南京农业大学食品科技学院/教育部肉品加工与质量控制重点实验室）

Received:2009-09-23 Revised:2010-02-06 Online:2010-05-01 Published:2010-05-01
Contact: ZHOU Guang-hong

Abstract

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

SUN Wei-qing,ZHOU Guang-hong,XU Xing-lian,PENG Zeng-qi
. Analysis of the Structure of Extracted Cooked Cured-Meat Pigment by Different Spectra
[J].Scientia Agricultura Sinica, 2010, 43(9): 1912-1918 .

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