| 猪副产物中锌原卟啉形成差异分析 |
| |
| 引用本文： | 段盛杰,赵改名,祝超智,白雪原,王兴辉,崔文明,许龙,刘涵飞. 猪副产物中锌原卟啉形成差异分析[J]. 食品安全质量检测学报, 2023, 14(22): 288-294 |
| |
| 作者姓名： | 段盛杰 赵改名 祝超智 白雪原 王兴辉 崔文明 许龙 刘涵飞 |
| |
| 作者单位： | 河南农业大学食品科学技术学院,河南农业大学食品科学技术学院,河南农业大学食品科学技术学院,河南农业大学食品科学技术学院,河南农业大学食品科学技术学院,河南农业大学食品科学技术学院,河南农业大学食品科学技术学院 |
| |
| 基金项目： | 河南省科技研发计划联合基金（222103810019） |
| |
| 摘 要： | 本研究的目的为探究猪副产物间锌原卟啉(Zinc-protoporphyrin,ZnPP)形成的差异性。以猪副产物为研究对象,分析猪副产物间ZnPP含量的差异并以铁螯合酶(Ferrochelatase,FECH)活性为指标探究产生差异性原因。采用紫外分析光谱、荧光光谱及化学模拟实验测定了猪副产物中ZnPP的含量、FECH的活性两个指标,验证了ZnPP与FECH之间的联系。UV-Vis检测结果表明在416 nm有1个强吸收峰,546 nm和584 nm处有两个弱对称吸收峰。以420 nm波长激发,红色素在590 nm处有一个强荧光发射峰,644 nm处有一个弱荧光发射峰,与ZnPP标准品的荧光光谱对比后高度重合,证明从副产物中所提取的红色素为ZnPP。猪副产物间ZnPP的含量存在显著性差异,其中猪肝中ZnPP含量在孵育72 h的条件下达到最大值,此时测得的荧光强度高达25655.44 A.U。而FECH活性测定研究结果表明猪肝中FECH的活性远优于其他副产物。利用皮尔逊(Pearson)相关性分析结果表明ZnPP与FECH之间存在极显著关系。本研究结果进一步确定了肝脏具有良好的ZnPP形成能力,从肝脏中提取的ZnPP可用于改善肉制品的颜色。本研究不仅为副产物附加值利用提供了方向,同时为ZnPP的研究提供新的思路。
|
| 关 键 词： | 锌原卟啉 铁螯合酶 猪副产物 形成特性 |
| 收稿时间： | 2023-09-07 |
| 修稿时间： | 2023-11-22 |
Differential analysis of zinc protoporphyrin formation in pig by-products |
| |
| DUAN Sheng-Jie,ZHAO Gai-Ming,ZHU Chao-Zhi,BAI Xue-Yuan,WANG Xing-Hui,CUI Wen-Ming,XU Long,LIU Han-Fei. Differential analysis of zinc protoporphyrin formation in pig by-products[J]. Journal of Food Safety & Quality, 2023, 14(22): 288-294 |
| |
| Authors: | DUAN Sheng-Jie ZHAO Gai-Ming ZHU Chao-Zhi BAI Xue-Yuan WANG Xing-Hui CUI Wen-Ming XU Long LIU Han-Fei |
| |
| Affiliation: | College of Food Science and Technology, Henan Agricultural University,College of Food Science and Technology, Henan Agricultural University,College of Food Science and Technology, Henan Agricultural University,College of Food Science and Technology, Henan Agricultural University,College of Food Science and Technology, Henan Agricultural University,College of Food Science and Technology, Henan Agricultural University,College of Food Science and Technology, Henan Agricultural University |
| |
| Abstract: | The objective of this study was to explore the differences in the formation of ZnPP(zinc-protoporphyrin,ZnPP), a byproduct of porcine. Taking pig by-products as the research object, the difference in ZnPP content between pig by-products was analyzed, and the activity of iron chelase (Ferrochelatase,FECH) was used as an index to explore the reasons for the difference. The content of ZnPP in pig by-products and the activity of FECH were determined by ultraviolet analysis spectroscopy, fluorescence spectroscopy and chemical simulation experiments, and the relationship between ZnPP and FECH was verified. The results showed that there was a significant difference in the content of ZnPP among pig by-products, and the content of ZnPP in pig liver reached a maximum under the condition of incubation for 72 h, and the measured fluorescence intensity was as high as 25655.44 A.U. The results of FECH activity assay showed that the activity of iron chelase in pig liver was much better than that of other by-products. The results of Pearson''s correlation analysis show a very significant relationship between ZnPP and FECH. Therefore, the results of this study further confirm that the liver has a good ZnPP formation ability, and ZnPP extracted from the liver can be used to improve the color of meat products. This study not only provides a value direction for the utilization of by-products, but also provides new ideas for the research of ZnPP. |
| |
| Keywords: | Zinc protoporphyrin Iron chelase Pig by-products Formation characteristics |
|
| 点击此处可从《食品安全质量检测学报》浏览原始摘要信息 |
|
点击此处可从《食品安全质量检测学报》下载全文 |
|
