[1]刘越,孙冲,李鹏鹏,等.高效液相色谱分析内源性物质对血红素辅基稳定性的影响[J].江苏农业学报,2017,(05):1164-1170.[doi:doi:10.3969/j.issn.1000-4440.2017.05.031]
　LIU Yue,SUN Chong,LI Peng-peng,et al.Influence of endogenous substances on the stability of heme prosthetic group detected by high performance liquid chromatography[J].,2017,(05):1164-1170.[doi:doi:10.3969/j.issn.1000-4440.2017.05.031]
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高效液相色谱分析内源性物质对血红素辅基稳定性的影响()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2017年05期
页码:
1164-1170
栏目:
加工贮藏·质量安全
出版日期:
2017-10-30

文章信息/Info

Title:
Influence of endogenous substances on the stability of heme prosthetic group detected by high performance liquid chromatography
作者:
刘越1; 2; 孙冲1; 李鹏鹏1; 张新笑1; 徐为民1
（1.江苏省农业科学院农产品加工研究所，江苏南京210014；2.南京农业大学，江苏南京210095）
Author(s):
LIU Yue1; 2; SUN Chong1; LI Peng-peng1; ZHANG Xin-xiao1; XU Wei-min1
（1.Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;2.Nanjing Agricultural University, Nanjing 210095, China）
关键词:
高效液相色谱; 肌红蛋白; 血红素辅基; 乳酸; 金属离子; 脂肪酸
Keywords:
high performance liquid chromatography; myoglobin; heme prosthetic group; lactic acid; metal ion; fatty acid
分类号:
S823.9+2
DOI:
doi:10.3969/j.issn.1000-4440.2017.05.031
文献标志码:
A
摘要:
通过高效液相色谱分析肉品中内源性物质（乳酸、金属离子和脂肪酸）对肌红蛋白血红素辅基的影响。乳酸处理时间分别为1 h、2 h、3 h、4 h、5 h、6 h，金属离子（CuCl2、FeCl2、MgCl2、MnSO4）设7个浓度梯度，依次为0 μmol/L、10 μmol/L、20 μmol/L、40 μmol/L、60 μmol/L、80 μmol/L、100 μmol/L，脂肪酸则选择肉品中常见的油酸、亚油酸、亚麻酸、棕榈酸和肉豆蔻酸。液相数据分析结果表明，随着乳酸作用时间的延长，其对肌红蛋白血红素辅基的破坏作用逐渐增强。随着金属离子浓度的不断增大，血红素辅基的稳定性表现不一，其中Cu2+会降低其稳定性，Fe2+在一定程度上会增加其稳定性，而Mg2+和Mn2+对其作用不明显。脂肪酸会加快肌红蛋白血红素的降解，其中不饱和度高的脂肪酸造成肌红蛋白血红素的损失更大。
Abstract:
The effects of lactic acid, metal ions and fatty acids on heme prosthetic group of myoglobin were analyzed by high performance liquid chromatography (HPLC). The myoglobin was treated with lactic acid for 1 h, 2 h, 3 h, 4 h, 5 h and 6 h, respectively, and the concentrations of metal ions (CuCl2, FeCl2, MgCl2, MnSO4) were set as 0 μmol/L, 10 μmol/L, 20 μmol/L, 40 μmol/L, 60 μmol/L, 80 μmol/L and 100 μmol/L, respectively. Oleic acid, linoleic acid, linolenic acid, palmitic acid and myristic acid were selected as fatty acids to explore the stability of heme prosthetic group of myoglobin. The HPLC results revealed that the peak area of heme prosthetic group of myoglobin gradually decreased over the time of lactic acid treatment. As the metal ion concentration went up, the stability of heme prosthetic group varied. Cu2+ decreased its stability, while Fe2+ increased. Mg2+ and Mn2+ did not show obvious effects. Oleic acid, linoleic acid, linolenic acid, palmitic acid and myristic acid could accelerate the degradation of heme prosthetic group, and the higher the degree of unsaturation, the greater the loss.

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备注/Memo

备注/Memo:
收稿日期：2017-03-29 基金项目：国家自然科学基金青年基金项目（31601405）；江苏省自然科学基金青年基金项目（BK20160591）；江苏省农业科学院院基金项目（6111681） 作者简介：刘越（1992-），男，安徽芜湖人，硕士研究生，主要从事肉品科学研究。（Tel）18801588572；（E-mail）362308393@qq.com 通讯作者：徐为民，（Tel）13851577250；（E-mail）weiminxu2002@aliyun.com
更新日期/Last Update: 2017-11-03