Synthesis And Extraction Of CCMP And Study On Its Properties And Application

The purpose of thi s subject was to take comprehensive uti 1 ization of the pig'sb1ood, extract heme from it, synthesize the cooked cured--meat pigment (CCMP) withheme and ni tri te sod ium. And ana1ysis, identification, propert ies and appl icationon cooked cured--meat pigment were studied.The resu1ts of the experiment of the pretreatment parameter of pig's bloodshowed that the optimum pretreatment condition of raw materia1 b1ood was thecentrifuga1 rotationa1 speed 4000rpm, that time for 15min, the optimum antioxidantse1ected was the vitamin C, that was added to the reaction mixture at a mo1ar ratioof 10: l to heme, and optimum dilapidated wa11s time was 2min.The orthogona1 experiment L9 (3') design was used for studying CCMP synthesistechno1ogy. The resu1t showed when 4% of nitrite sodium was added, heatingtemperature of 85 C, heating time of 20min, the pigment outcome was the highest.When the reaction mixture was acidified to pH 4. 0 with citric acid of 0. 1M, itsquantity and Quality were both good.Study on the stabi 1ity of CCMP showed that it was very sensitive to 1ight andoxidant, so it shou1d be avoided touching with 1 ight and preserved in vacuum. Fe'-and Ca- had negative effect on CCMP, other meta1 ions, temperature and pH valuehad 1 itt1e effect.Study on the so1ubi1ity of CCMP showed that using the g1ass rod to stir todisso1ve was more feasib1e, and pH va1ue about 7 had higher disso1ving rate.The orthogona1 experiment L9 (3') design was used for determining the optimumapplication condition of CCMP. The resu1ts showed that when 0. 5 %. of CCMP, 0. 5%,of Vc and 0. 07 %0 of VE were added, the indexes of the ham were a11 better.Study on the funct iona1 properties of serum showed that emulsibi 1 ity, foamingcapacity and foam stabi1ity of serum were al1 better, and it cou1d be applied tothe production of ham.