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Type: | Artigo de periódico |
Title: | Mass spectrometric evidence for a zinc-porphyrin complex as the red pigment in dry-cured Iberian and Parma ham |
Author: | Moller, JKS Adamsen, CE Catharino, RR Skibsted, LH Eberlin, MN |
Abstract: | Extracts containing red pigment complexes from the two types of dry-cured hams, Italian Parma and Spanish Iberian ham, were obtained using water and acetone as extraction solvents followed by a crude purification with C 18 column filtration. The purified extracts were then analyzed spectroscopically by recording absorption and fluorescence spectra (lambda(ex) = 420 nm), which both indicate the presence of chemically identical red chromophores with properties similar to a complex of transition metals and protoporphyrin IX. Electrospray ionization mass spectrometry (ESI-MS) in the positive ion mode confirms the presence of identical chemical compounds. ESI-MS in the negative ion mode detects a cluster of seven isotopologue ions (that of m/z 623.2 as the most intense) with a pattern matching that of a Zn protoporphyrin IX complex. Based on mass spectral data it is concluded that a Zn-porphyrin complex constitutes a major chromophore in dry-cured Iberian ham as well as in Parma ham. (c) 2006 Elsevier Ltd. All rights reserved. |
Subject: | Parma and Iberian dry-cured hams colour zinc-porphyrin complexes nitrite-free meat products structural elucidation electrospray ionization mass spectrometry |
Country: | Inglaterra |
Editor: | Elsevier Sci Ltd |
Rights: | fechado |
Identifier DOI: | 10.1016/j.meatsci.2006.07.005 |
Date Issue: | 2007 |
Appears in Collections: | Unicamp - Artigos e Outros Documentos |
Files in This Item:
File | Description | Size | Format | |
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WOS000242776500003.pdf | 287.54 kB | Adobe PDF | View/Open |
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