A Zn-porphyrin complex contributes to bright red color in Parma ham
スポンサーリンク
概要
- 論文の詳細を見る
The Italian traditional dry-cured ham (Parma ham) shows a stable bright red color that is achieved without the use of nitrite and/or nitrate. In this study we examined the pigment spectroscopically, fluoroscopically and by using HPLC and ESI-HR-MASS analysis. Porphyrin derivative other than acid hematin were contained in the HCl-containing acetone extract from Parma ham. A strong fluorescence peak at 588 nm and a weak fluorescence peak at 641 nm were observed. By HPLC analysis the acetone extract of Parma ham was observed at the single peak, which eluted at the same time as Zn-protoporphyrin IX and emitted fluorescence. The results of ESI-HR-MS analysis showed both agreement with the molecular weight of Zn-protoporphyrin IX and the characteristic isotope pattern caused by Zn isotopes. These results suggest that the bright red color in Parma ham is caused by Zn-protoporphyrin IX.
論文 | ランダム
- 僧帽弁狭窄症のベクトル心電図と血行動態との関係 (第18回・ベクトル心電図研究会記録)
- MRIの発展経緯と技術動向 (日本医学物理学会創立50周年 第100回学術大会記念特集号(2))
- Nonmesonic weak decay of hypernuclei〔和文〕 (ストレンジネス核物理最前線)
- ツヤオオヅアリ Pheidole megacephala (FABRICIUS) による死体の積み上げ行動
- フレッシュマン・サマーセミナー開催を通して流体機械教育を考える