食品中嘌呤含量分布及其高效液相色谱检测研究进展
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摘要
嘌呤是一种生物碱,在人体内承担着能量供应、代谢调节及组成辅酶等极其重要的生理功能,嘌呤会在人体内逐步发生氧化代谢并最终生成尿酸。当人体内的尿酸含量高于一定阈值时便会诱发高尿酸血症,继而导致痛风等疾病。而饮食是人体摄取嘌呤的重要途径,食品中的嘌呤含量能够显著影响人体内的尿酸水平。因此,明确食品中的嘌呤含量刻不容缓。本文通过归纳总结,对目前国内外已经测得的不同种类食品中的嘌呤含量进行了综合论述,并对现有的样品前处理方法和高效液相色谱检测方法进行了分析对比,以期为确立统一的嘌呤检测方法,提高食品中嘌呤含量的检测效率及准确度提供理论依据,从而帮助、指导消费者合理均衡膳食,控制嘌呤摄入量,降低痛风的发病率。
Purine is an alkaloid and it plays extremely important physiological functions in humans such as energy supplement, metabolic regulation and coenzyme composition. But it can be converted to uric acid finally via oxidative metabolism. The hyperuricemia can be induced and leads to gout, when the level of uric acid in the body is higher than a certain threshold. Diet is the important source of purine for human and the content of purine in foods can significantly influence the body's uric acid level. Therefore, it is urgent to determine the content of purine in foods. In this paper, the purine contents in different foods were reviewed. And different pretreatment and detection methods were discussed in order to optimize and improve the detection efficiency of the purine detection method. So that we can guide consumers to control the purine intake and reduce the incidence of gout via the balanced diet.
Purine is an alkaloid and it plays extremely important physiological functions in humans such as energy supplement, metabolic regulation and coenzyme composition. But it can be converted to uric acid finally via oxidative metabolism. The hyperuricemia can be induced and leads to gout, when the level of uric acid in the body is higher than a certain threshold. Diet is the important source of purine for human and the content of purine in foods can significantly influence the body's uric acid level. Therefore, it is urgent to determine the content of purine in foods. In this paper, the purine contents in different foods were reviewed. And different pretreatment and detection methods were discussed in order to optimize and improve the detection efficiency of the purine detection method. So that we can guide consumers to control the purine intake and reduce the incidence of gout via the balanced diet.
引文
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[12]吴依蒙,陈舜胜,今野久仁彦,等.牙鲆在保藏过程中影响ATP关联化合物降解的因素[J].水产学报,2016,40(7):1114-1122WU Yi-meng,CHEN Shun-sheng,KONNO Kunihiko,et al.Factors affecting change of ATP related compounds decomposition in stored bastard halibut[J].Journal of Fisheries of China,2016,40(7):1114-1122
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