肉类研究Issue(3)：1-4,4.DOI:10.15922/j.cnki.rlyj.2016.03.001
超声辅助酶解制备猪血血红素及紫外-可见吸收光谱分析
Ultrasonic-Assisted Enzymatic Extraction of Porcine Heme and Characterization by UV-Vis Absorption Spectroscopy
摘要
Abstract
Porcine heme was prepared by ultrasonic-assisted enzymatic hydrolysis of porcine red blood cells with Protamex and its UV-Vis absorption characteristics under acidic and alkaline conditions were analyzed. Results revealed that ultrasonic treatment resulted in a 25.5% increase in the enzyme activity, augmenting the hydrolysis efficiency and shortening the hydrolysis time. After pH adjustment of the hydrolysate, centrifugal separation of heme was carried out, followed by washing with purified water, second centrifugation and vacuum freeze drying. The product purity was determined using heme standard to be 83.2%. Under alkaline condition, the heme exhibited the obvious characteristic absorption, whereas under acidic condition, its characteristic absorption in the region of 300–400 nm and near 640 nm changed noticeably, showing a pronounced decrease in absorbance values.关键词
酶解/猪血/血红素/吸收光谱Key words
enzymatic hydrolysis/pig blood/heme/absorption spectrum分类
轻工纺织引用本文复制引用
刘文营,张振琪,成晓瑜,李迎楠,贾晓云,李家鹏,陈文华,曲超..超声辅助酶解制备猪血血红素及紫外-可见吸收光谱分析[J].肉类研究,2016,(3):1-4,4.基金项目
公益性行业（农业）科研专项 （）
