A Zn-porphyrin complex contributes to bright red color in Parma ham

Wakamatsu, J.; Nishimura, T.; Hattori, A.

A Zn-porphyrin complex contributes to bright red color in Parma ham

Wakamatsu, J.; Nishimura, T.; Hattori, A.

Meat Science, 2004, 67(1), 95-100

Permalink : https://hdl.handle.net/2115/14763

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アクセス権	open access
URI	https://hdl.handle.net/2115/14763
タイトル	A Zn-porphyrin complex contributes to bright red color in Parma ham
著者	Wakamatsu, J. ; Nishimura, T. ; Hattori, A.
e-Rad_Researcher 30344493 著者名 Wakamatsu, J.
著者名 Nishimura, T.
著者名 Hattori, A.
言語	英語
キーワード	Zn–protoporphyrin IX
	Parma ham
	Heme
	Zinc
	Substitution
発行日	2004-05
出版者	Elsevier Ltd.
収録物名	Meat Science
巻(号)	67(1)
ページ	95-100
抄録	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.
資源タイプ	学術雑誌論文
出版タイプ	Accepted Manuscript
PISSN	0309-1740
関連情報	PMID 22061121
関連情報	URI http://www.sciencedirect.com/science/journal/03091740
関連情報 (isVersionOf)	出版社版DOI https://doi.org/10.1016/j.meatsci.2003.09.012