Giménez-Campillo Claudia, Hernández Juan de Dios, Guillén Isidro, Campillo Natalia, Arroyo-Manzanares Natalia, Torre-Minguela Carlos de, Viñas Pilar
Department of Analytical Chemistry, Faculty of Chemistry, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, 30100 Murcia, Spain.
Department of Research and Development, PROSUR S.A.U., Av. Francisco Salzillo, P/27-2, San Ginés, 30169 Murcia, Spain.
Foods. 2022 Dec 15;11(24):4055. doi: 10.3390/foods11244055.
The nitrosyl-heme complex is considered the pigment responsible for the development of reddish colour in cooked hams. However, the same reddish colour was observed in a nitrite-free product elaborated with polyphenols, suggesting the presence of other red pigments that can contribute to generate this colour. In this study, the protoporphyrins composition of the pigment solution obtained from nitrite and nitrite-free cooked hams was analysed using 80% () acetone/water solution for extraction. Chromatographic analysis using a combination of diode array and fluorescence detectors revealed the presence of protoporphyrin IX and Zn-protoporphyrin IX in this solution, and these protoporphyrins were subsequently identified with complete certainty by mass spectrometry. These results show how the colour of cooked hams can be developed by a mixture of different protoporphyrins and also demonstrate the absence of selectivity of acetone/water extraction for measuring the content of nitrosyl-heme in cooked hams.
亚硝酰血红素复合物被认为是熟火腿呈现红色的色素。然而，在用多酚制作的无亚硝酸盐产品中也观察到了同样的红色，这表明存在其他能产生这种颜色的红色素。在本研究中，使用80%（）丙酮/水溶液进行提取，分析了从含亚硝酸盐和不含亚硝酸盐的熟火腿中获得的色素溶液的原卟啉组成。结合二极管阵列和荧光检测器的色谱分析表明，该溶液中存在原卟啉IX和锌原卟啉IX，随后通过质谱法完全确定了这些原卟啉。这些结果表明，熟火腿的颜色可以由不同原卟啉的混合物产生，同时也证明了丙酮/水萃取法在测量熟火腿中亚硝酰血红素含量时缺乏选择性。
