以草鱼血红蛋白（Grass Carp Hemoglobin, GCH）为对象，研究在pH值6.0、6.5、7.0、7.5、8.0环境中，GCH稳定性以及对脂肪氧化和蛋白质氧化的影响。随贮藏时间延长，在pH值 6.0、6.5中，氧合血红蛋白(OxygenatedHb, OxyHb)减少，相对氧合率在96 h时分别降低30%、14%，显著性低于pH值7.0~8.0，而高铁血红蛋白(MetHemoglobin，MetHb)生成量在72 h时分别达到4.92 μmol/L(6 μmol/L)、4.3 μmol/L (6 μmol/L)，MetHb生成量超过70 %，则显著性高于中性与碱性环境(P<0.05)。在酸性环境中，GCH组POV值分别达到16.1 μmol/Kg、16.2 μmol/Kg，而TBARs最大值分别达到4.9 mgMAD/Kg、4.5 mgMAD/Kg显著性高于中性与碱性环境 (P<0.05)。酸性环境中总巯基含量分别减少2.5 μmol/g、1.87 μmol/g，低于中性和碱性环境，而GCH组总巯基含量低于空白组。GCH组羰基和二聚酪氨酸含量高于空白组(P<0.05)，在贮藏后期，酸性环境中羰基和二聚酪氨酸含量高于碱性环境。结果表明，在酸性环境中GCH相对氧合率降低，易发生自动氧化，GCH组鱼肉在酸性环境中脂肪和蛋白质氧化程度加深，而在微碱性环境中，脂肪和蛋白质氧化进程缓慢，可能对鱼类产品的保鲜贮藏有促进作用。

The stability of Grass Carp Hemoglobin (GCH) and its impact on lipid oxidation and protein oxidation were investigated across pH environments (pH 6.0, 6.5, 7.0, 7.5, 8.0). With increasing storage time, in acidic environments (pH6.0, 6.5), Oxygenated Hemoglobin (OxyHb) decreased significantly, with a 30% and 14% reduction in relative oxygenation rate at 96 hours, respectively, which was lower compared to neutral and alkaline conditions (pH7.0~8.0). Production of MetHemoglobin (MetHb) reached 4.92 μmol/L (6 μmol/L) and 4.3 μmol/L (6 μmol/L) at 72 hours, with MetHb exceeding 70%, significantly higher than in neutral and alkaline conditions (P < 0.05).In acidic environments, the POV values in the GCH group reached 16.1 μmol/kg and 16.2 μmol/kg, and the maximum TBARs values were 4.9 mgMAD/kg and 4.5 mgMAD/kg, significantly higher than in neutral and alkaline conditions (P < 0.05). Total thiol content decreased by 2.5 μmol/g and 1.87 μmol/g in acidic environments, lower than in neutral and alkaline environments, while the GCH group had lower total thiol content compared to the control group. Carbonyl and dimerized tyrosine contents in the GCH group were higher than in the control group (P < 0.05), and in the later stages of storage, these contents were higher in acidic environments compared to alkaline environments. The results demonstrate that GCH exhibited decreased relative oxygenation rates and increased auto-oxidation susceptibility in acidic environments. Lipid and protein oxidation in GCH-treated fish flesh was more pronounced in acidic environments, whereas in slightly alkaline environments, oxidation processes of lipids and proteins were slower, potentially enhancing the preservation of fish products.

国家自然科学(No. 31871835)；财政部和农业部国家现代农业产业技术体系(CARS-45-28)