食品中的嘌呤含量分布及在贮藏加工中变化研究进展
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摘要
嘌呤是所有人体细胞和多数食物中存在的天然物质,多以化合态存在于食品中。在人体中嘌呤代谢的终产物是尿酸,当嘌呤摄入过多超出人体的代谢能力时会引发高尿酸血症甚至痛风。随着经济发展和人们饮食结构的改变,人群高尿酸血症和痛风的患病率逐年上升。本文对食品中嘌呤含量的检测方法以及不同食品中的嘌呤含量分布进行全面综述,并分析了食品贮藏加工过程中的嘌呤含量变化,同时对该领域的发展前景进行了展望,以期为嘌呤检测技术发展和低嘌呤食品的开发提供参考,为最终降低痛风患病率提供科学借鉴。
Purines are natural substances found in all cells of the body and in virtually all foods, usually existing in foods in chemically combined form. In the body, the final product of purine metabolism is uric acid. However, too high intake of purine-rich foods can increase the level of serum uric acid, which results in hyperuricemia and even gout. With the economic development and the changes in people's diet structure, the prevalence of hyperuricemia and gout has increased year by year. This paper systematically reviews the methods used for the detection of purine in foods as well as the distribution of purine in different foods and the changes of purine in foods during storage and processing. Meanwhile, future prospects in this area are proposed. It is expected that this review will provide a theoretical basis for developing new purine detection technologies and low-purine foods and eventually reducing gout prevalence.
Purines are natural substances found in all cells of the body and in virtually all foods, usually existing in foods in chemically combined form. In the body, the final product of purine metabolism is uric acid. However, too high intake of purine-rich foods can increase the level of serum uric acid, which results in hyperuricemia and even gout. With the economic development and the changes in people's diet structure, the prevalence of hyperuricemia and gout has increased year by year. This paper systematically reviews the methods used for the detection of purine in foods as well as the distribution of purine in different foods and the changes of purine in foods during storage and processing. Meanwhile, future prospects in this area are proposed. It is expected that this review will provide a theoretical basis for developing new purine detection technologies and low-purine foods and eventually reducing gout prevalence.
引文
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[2]荣胜忠,邹立娜,崔新宇,等.中国居民膳食嘌呤摄入量评估[J].营养学报,2015,37(3):226-228;234.DOI:10.13325/j.cnki.acta.nutr.sin.2015.03.007.
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[18]林先军,李永仙,李崎,等.反相离子对色谱法测定啤酒中的嘌呤类物质[J].食品科学,2006,27(9):219-222.
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[22]陈月菊.几种常见食用菌嘌呤含量测定及其加工中动态变化研究[D].南京:南京农业大学,2012:18-20.
[23]王静莹,薄海波,吉生军,等.高效液相色谱法测定牛羊杂碎等肉类中嘌呤及尿酸[J].食品与发酵工业,2017,43(4):232-237.DOI:10.13995/j.cnki.11-1802/ts.201704037.
[24]荣胜忠,张艳男,王栋,等.常见干豆类及豆制品中嘌呤含量研究[J].中国食物与营养,2014,20(6):61-63.
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[27]YAMAOKA N,KANEKO K Y,KUDO M,et al.Analysis of purine in purine-rich cauliflower[J].Nucleosides Nucleotides&Nucleic Acids,2010,29(4/5/6):518-521.DOI:10.1080/15257771003741372.
[28]谢芳钦,陈爱平,罗朝晨,等.常见饮品中嘌呤含量的测定[J].中国预防医学杂志,2013,14(7):551-552.
[29]陆春梅,于维森,于红卫.高效液相色谱法测定啤酒中四种嘌呤物质[J].中国卫生检验杂志,2012,22(10):2335-2337.
[30]刘美超.食用菌嘌呤含量的测定及平菇脱嘌呤方法研究[D].南京:南京农业大学,2014:31-32.
[31]QU Xin,SUI Jianxin,MI Nasha,et al.Determination of four different purines and their content change rules in seafood by high-performance liquid chromatography[J].Journal of the Science of Food&Agriculture,2017,97(2):520-525.DOI:10.1002/jsfa.7755.
[32]YOUNG L L.Purine content of raw and roasted chicken broiler meat[J].Journal of Food Science,1982,47(4):1374-1375.DOI:10.1111/j.1365-2621.1982.tb07689.x.
[33]商曰玲,杜金华.不同成品啤酒中嘌呤含量的测定[J].食品与发酵工业,2009,35(7):146-150.
[34]CLIFFORD A J,RIUMALLO J A,YOUNG V R,et al.Effect of oral purines on serum and urinary uric acid of normal,hyperuricemic and gouty humans[J].The Journal of Nutrition,1976,106(3):428-434.
[35]李永洙,陈常秀.贮藏条件对蒙山草鸡肌肉鲜味成分的影响[J].食品科学,2011,32(22):288-292.
[36]PINEIROSOTELO M,RODRIGUEZBERNALDO D Q A,LOPEZHERNANDEZ J,et al.Determination of purine bases in sea urchin(Paracentortus lividus)gonads by high-performance liquid chromatography[J].Food Chemistry,2002,79(1):113-117.DOI:10.1016/S0308-8146(02)00173-5.
[37]LOU S N,CHEN H H,HSU P Y,et al.Changes in purine content of tilapia surimi products during processing[J].Fisheries Science,2005,71(4):889-895.DOI:10.1111/j.1444-2906.2005.01042.x.
[38]YOUNG L L.Effect of stewing on purine content of broiler tissues[J].Journal of Food Science,1983,48(1):315-316.DOI:10.1111/j.1365-2621.1983.tb14868.x.
[39]王新宴,凌云,储晓刚,等.肉制品中四种嘌呤含量在水煮过程中的变化[J].食品科学,2008,29(7):67-69.
[40]BRULE D,SARWAR G,SAVOIE L.Effect of methods of cooking on free and total purine bases in meat and fish[J].Canadian Institute of Food Science and Technology Journal,1989,22(3):248-251.DOI:10.1016/S0315-5463(89)70391-6.
[41]骆锡能,陈翠瑶,陈星宇,等.黄豆产品的嘌呤含量及其于豆浆制作过程中之变化[J].台湾营养学会杂志,2010,35(4):136-145.
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[43]康富帅,颜兵,吕南拳,等.低嘌呤酿酒酵母的ARTP法诱变育种[J].现代食品科技,2014,30(2):188-191.DOI:10.13982/j.mfst.1673-9078.2014.02.042.
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[2]荣胜忠,邹立娜,崔新宇,等.中国居民膳食嘌呤摄入量评估[J].营养学报,2015,37(3):226-228;234.DOI:10.13325/j.cnki.acta.nutr.sin.2015.03.007.
[3]毛玉涛,王明力,张洪.低嘌呤食品的认识与发展[J].食品研究与开发,2012,33(12):228-231.
[4]KANEKO K,AOYAGI Y,FUKUUCHI T,et al.Total purine and purine base content of common foodstuffs for facilitating nutritional therapy for gout and hyperuricemia[J].Biological&Pharmaceutical Bulletin,2014,37(5):709-721.DOI:10.1248/bpb.bl3-00967.
[5]何炘,陈静波,郑国庚,等.嘌呤检测的研究进展[J].食品研究与开发,2010,31(8):199-202.
[6]LOU S N.Purine content in grass shrimp during storage as related to freshness[J].Journal of Food Science,1998,63(3):442-444.DOI:10.1111/j.1365-2621.1998.tb15760.x
[7]凌云,王新宴,雍炜,等.高效液相色谱法检测肉类食品中4种嘌呤碱[J].分析化学,2008,36(6):724-728.
[8]吕兵兵,张进杰,顾伟钢,等.食品中四种嘌呤物质的检测研究[J].食品工业科技,2012,33(9):464-466.DOI:10.13386/j.issn1002-0306.2012.09.068.
[9]FAN Hui,YANG Fengqing,LI Shaoping.Determination of purine and pyrimidine bases in natural and cultured Cordyceps,using optimum acid hydrolysis followed by high performance liquid chromatography[J].Journal of Pharmaceutical&Biomedical Analysis,2007,45(1):141-144.DOI:10.1016/j.jpba.2007.02.032.
[10]陈红,李来生,张杨,等.厚朴酚键合硅胶高效液相色谱固定相分离嘌呤、嘧啶、蝶呤及黄酮[J].色谱,2012,30(10):1062-1067.
[11]吕铎,邢光南,盖钧镒.大豆种子中嘌呤含量的HPLC测定方法[J].大豆科学,2016,35(4):655-659.
[12]吕兵兵,张进杰,储银,等.反相高效液相色谱法检测带鱼糜中的嘌呤含量[J].中国食品学报,2012,12(7):192-198.DOI:10.16429/j.1009-7848.2012.07.010.
[13]曲欣.水产品中嘌呤含量分布及其在贮藏加工中变化规律的研究[D].青岛:中国海洋大学,2013:20-24.
[14]荣胜忠,邹立娜,王朝旭,等.中国常见植物性食品中嘌呤的含量[J].卫生研究,2012,41(1):92-101.
[15]崔素萍,车康,谢微,等.高效液相色谱测定脱脂豆粕中嘌呤含量[J].中国食品学报,2014,14(7):224-229.DOI:10.16429/j.1009-7848.2014.07.008.
[16]李志良,张五九.高效液相色谱法测定麦汁、发酵液和啤酒中的嘌呤含量[J].食品与发酵工业,2006,32(3):73-75.DOI:10.13995/j.cnki.11-1802/ts.2006.03.020.
[17]何炘,陈静波,刘绘景,等.啤酒中嘌呤的纯化及反相离子对色谱法测定的研究[J].食品工业科技,2011,32(9):420-422.DOI:10.13386/j.issn1002-0306.2011.09.112.
[18]林先军,李永仙,李崎,等.反相离子对色谱法测定啤酒中的嘌呤类物质[J].食品科学,2006,27(9):219-222.
[19]毛玉涛,张洪,王明力.HPLC法测定豆浆中的嘌呤含量[J].食品与发酵工业,2015,41(2):207-211.DOI:10.13995/j.cnki.11-1802/ts.201502036.
[20]FUKUUCHI T,YASUDA M,INAZAWA K,et al.A simple HPLC method for determining the purine content of beer and beer-like alcoholic beverages[J].Analytical Sciences,2013,29(5):511-517.DOI:10.2116/analsci.29.511.
[21]RONG Shengzhong,ZOU Lina,ZHANG Yannan,et al.Determination of purine contents in different parts of pork and beef by high performance liquid chromatography[J].Food Chemistry,2015,170:303-307.DOI:10.1016/j.foodchem.2014.08.059.
[22]陈月菊.几种常见食用菌嘌呤含量测定及其加工中动态变化研究[D].南京:南京农业大学,2012:18-20.
[23]王静莹,薄海波,吉生军,等.高效液相色谱法测定牛羊杂碎等肉类中嘌呤及尿酸[J].食品与发酵工业,2017,43(4):232-237.DOI:10.13995/j.cnki.11-1802/ts.201704037.
[24]荣胜忠,张艳男,王栋,等.常见干豆类及豆制品中嘌呤含量研究[J].中国食物与营养,2014,20(6):61-63.
[25]潘洪志,荣胜忠,邹立娜,等.中国常见动物性食品中嘌呤的含量[J].营养学报,2012,34(1):74-78.DOI:10.13325/j.cnki.acta.nutr.sin.2012.01.014.
[26]刘少林.大豆中嘌呤含量的测定及分离研究[D].合肥:安徽农业大学,2009:22-23.
[27]YAMAOKA N,KANEKO K Y,KUDO M,et al.Analysis of purine in purine-rich cauliflower[J].Nucleosides Nucleotides&Nucleic Acids,2010,29(4/5/6):518-521.DOI:10.1080/15257771003741372.
[28]谢芳钦,陈爱平,罗朝晨,等.常见饮品中嘌呤含量的测定[J].中国预防医学杂志,2013,14(7):551-552.
[29]陆春梅,于维森,于红卫.高效液相色谱法测定啤酒中四种嘌呤物质[J].中国卫生检验杂志,2012,22(10):2335-2337.
[30]刘美超.食用菌嘌呤含量的测定及平菇脱嘌呤方法研究[D].南京:南京农业大学,2014:31-32.
[31]QU Xin,SUI Jianxin,MI Nasha,et al.Determination of four different purines and their content change rules in seafood by high-performance liquid chromatography[J].Journal of the Science of Food&Agriculture,2017,97(2):520-525.DOI:10.1002/jsfa.7755.
[32]YOUNG L L.Purine content of raw and roasted chicken broiler meat[J].Journal of Food Science,1982,47(4):1374-1375.DOI:10.1111/j.1365-2621.1982.tb07689.x.
[33]商曰玲,杜金华.不同成品啤酒中嘌呤含量的测定[J].食品与发酵工业,2009,35(7):146-150.
[34]CLIFFORD A J,RIUMALLO J A,YOUNG V R,et al.Effect of oral purines on serum and urinary uric acid of normal,hyperuricemic and gouty humans[J].The Journal of Nutrition,1976,106(3):428-434.
[35]李永洙,陈常秀.贮藏条件对蒙山草鸡肌肉鲜味成分的影响[J].食品科学,2011,32(22):288-292.
[36]PINEIROSOTELO M,RODRIGUEZBERNALDO D Q A,LOPEZHERNANDEZ J,et al.Determination of purine bases in sea urchin(Paracentortus lividus)gonads by high-performance liquid chromatography[J].Food Chemistry,2002,79(1):113-117.DOI:10.1016/S0308-8146(02)00173-5.
[37]LOU S N,CHEN H H,HSU P Y,et al.Changes in purine content of tilapia surimi products during processing[J].Fisheries Science,2005,71(4):889-895.DOI:10.1111/j.1444-2906.2005.01042.x.
[38]YOUNG L L.Effect of stewing on purine content of broiler tissues[J].Journal of Food Science,1983,48(1):315-316.DOI:10.1111/j.1365-2621.1983.tb14868.x.
[39]王新宴,凌云,储晓刚,等.肉制品中四种嘌呤含量在水煮过程中的变化[J].食品科学,2008,29(7):67-69.
[40]BRULE D,SARWAR G,SAVOIE L.Effect of methods of cooking on free and total purine bases in meat and fish[J].Canadian Institute of Food Science and Technology Journal,1989,22(3):248-251.DOI:10.1016/S0315-5463(89)70391-6.
[41]骆锡能,陈翠瑶,陈星宇,等.黄豆产品的嘌呤含量及其于豆浆制作过程中之变化[J].台湾营养学会杂志,2010,35(4):136-145.
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