机构地区: 中国农业大学食品科学与营养工程学院
出 处: 《食品工业科技》 2007年第11期98-100,共3页
摘 要: 研究了肌红蛋白的组成成分血红素和原卟啉的光敏能力,同时分析了不同波长光的照射下血红素和原卟啉对猪肉脂肪氧化的影响。结果表明:原卟啉产生单线态氧(1O2)的能力强于血红素,它的光敏能力强于血红素。在光照强度相同、波长不同的光的照射下血红素和原卟啉均会加快猪肉脂肪氧化的速度,且随着光波长的减小,这种影响越大。 The effectiveness of hematin and protoporphyrin Ⅸ as photosensitizes in singlet oxygen( ^1O2 ) generation was determined and at the same time the influence of different light wavelength on them was studied. The results revealed protoporphyrin Ⅸ showed stronger photosensitizing activity than hematin in singlet oxygen generation. Each light wavelength activated protoporphyrin Ⅸ and the light wavelength under 550nm activated hematin under the same light intensity. And the shorter the wavelength, the stronger the activated function.