摘要
在真空低压高频脉冲电场（LHPEF）条件下,结合胰蛋白酶降解猪血红蛋白（Hb）,获得HemiPeptide-Fe与西红柿汁、红枣汁、甘草汁等,按血红素肽铁10mg/L,西红柿200mL/L,红枣汁200mL/L,甘草汁20mL/L,柠檬酸0.2g/L,蜂蜜15mL/L,黄原胶0.2g/L,CMCNa0.4g/L,海藻酸钠0.4g/L,胭脂红适量,维生素C2.0g/L配方,用纯净水调节至1L,加工成HemiPeptide-Fe果蔬饮料,并对该饮料安全性进行评价进行试验。结果表明：HemiPeptide-Fe果蔬饮料在大鼠体内HemiPeptide-Fe表观消化率达83.7%,LD50为7095mg/kgbw,95%置信区间为7968~6222mg/kgbw。急性毒性试验和长期毒性中小鼠外观及解剖特征图与对照组相比无明显变化。
Hemi Peptide-Fe obtained by Trypsin degradation porcine hemoglobin （Hb） in the conditions of the vacuum and low-voltage high-frequency pulsed electric field（LHPEF）. Hemi Peptide-Fe Fresh-cut beverage processed by the way of mixing juices with tomato juice, Chinese date juice and licorice, at the same time that evaluation testing of its stability and safety was conducted. The result showed that the optimal formula of adding Hemi Peptide-Fe in vegetable and fruit beverage was： Hemi Peptide-Fe 10 mg/L, tomato 200 ml/L, Chinese date juice 200 mL/L, liquorice juice 20 mL/L, citric acid 0.2 g/L, honey 15 ml/L, xanthan gum 0.2g/L, CMCNa 0.4 g/L, Sodium Alginate 0.4 g/L, Ponceau 4R some, and vitamin C 2.0 g/L, adjusted to 1L using pure water. The apparent digestire rate of Hemi Peptide-Fe in rat could reach 83.7%, LD50 was 7 095 mg/kg bw and 7 968～6 222 mg/kg bw （P0.5）. The appearance and anatomical characteristics of mouse in acute toxicity test and long term toxicity experiment are not significant different compared with control group.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2011年第8期163-167,共5页
Journal of Chinese Institute Of Food Science and Technology
基金
国家"十一五"重大科技专项课题(No.2006BAD05A16)
湖南省教育厅课题(No.08D012)
关键词
血红素肽铁
稳定性
安全性评价
果蔬饮料
Hemi Peptide-Fe
stability
safety evaluation
fruit-vegetable beverage
