豆制品中嘌呤去除方法的研究进展
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摘要
嘌呤是一种生物碱,在人体内经过氧化分解形成尿酸,当体内尿酸水平过高时会引起痛风。大豆制品营养价值很高,但其嘌呤含量偏高,限制了痛风病人的食用;因此,探究如何降低豆制品中的嘌呤含量意义重大。文章在前人的研究基础上,总结了多种去除食品中嘌呤的方法,并进行了分析讨论,目的是找出针对性强、去除效果明显且不损失食品中营养成分的方法,从而研制出低嘌呤的大豆产品,将福音带给痛风患者。
Purine is an alkaloid that is oxidized to form uric acid in the body,causing arthrolithiasis when the level of uric acid in the body is too high.The nutritional value of soybean products is very high,but the high purine content limits the consumption of arthrolithiasis patients,therefore,it is of great significance to explore how to reduce the purine content in soybean products.On the basis of previous studies,this paper summarizes several methods to remove purine from food,and analyzes and discusses them.The purpose of this paper is to find out the methods for removing purine from food without losing the nutritive components of food,with strong pertinence,obvious removal effect,and without loss of nutrition in food.Thus the development of low-purine soybean products will bring good news to patients with arthrolithiasis.
Purine is an alkaloid that is oxidized to form uric acid in the body,causing arthrolithiasis when the level of uric acid in the body is too high.The nutritional value of soybean products is very high,but the high purine content limits the consumption of arthrolithiasis patients,therefore,it is of great significance to explore how to reduce the purine content in soybean products.On the basis of previous studies,this paper summarizes several methods to remove purine from food,and analyzes and discusses them.The purpose of this paper is to find out the methods for removing purine from food without losing the nutritive components of food,with strong pertinence,obvious removal effect,and without loss of nutrition in food.Thus the development of low-purine soybean products will bring good news to patients with arthrolithiasis.
引文
[1]赵文伟,吴东根.大豆的营养价值与加工利用[J].现代农业科技,2007(18):126-127.
[2]崔凯宇,李迎秋.大豆中主要活性成分提取的研究进展[J].江苏调味副食品,2016(2):114-115.
[3]段毅.大豆生化成分及其生理功效[J].甘肃科技,2005,21(3):168-169.
[4]夏剑秋,张毅方.大豆中主要营养成分和微量元素的功能作用[J].中国油脂,2007,32(1):71-73.
[5]冯晓晶.嘌呤及其代谢产物尿酸检测方法研究和应用[D].太原:山西医科大学,2011.
[6]Tomoko F,Noriko Y,Kiyoko K.Analysis of intra-and extracellular levels of purine bases,nucleosides,and nucleotides in HepG2cells by high-performance liquid chromatography[J].Analytical Sciences,2015,31(9):895-901.
[7]Tomoko Fukuuchi,Makoto Yasuda.A simple HPLC method for determining the purine content of beer and beer beer-like alcoholic bevevages[J].Analytical Sciences,2013(10):114-119.
[8]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.
[9]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.
[10]刘春凤,李崎,李永仙,等.固相萃取-反相高效液相色谱法测定小麦中的嘌呤类物质[J].食品与生物技术学报,2008,27(5):120-123.
[11]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(7):551-552.
[12]曲欣,林洪,隋建新.高效液相色谱法测定食品中嘌呤含量[J].中国海洋大学学报(自然科学版),2014,44(12):41-47.
[13]Benedict J D,Forsham P H,Stetten D E W.The metabolism of uric acid in the normal and gouty human studied with the aid of isotopic uric acid[J].Journal of Biological Chemistry,1949,181:183-193.
[14]Garrel D R,Verdy M,Petit Clerc C,et al.Milk-and soy-protein ingestion:acute effect on serum uric acid concentration[J].The American Journal of Clinical Nutrition,1991,53(3):665-669.
[15]Chen Jentao,Wen Chiouyen,Sheu Fanghwa.Method of reducing the purine content of an edible meterial:US,8460724[P].2013.
[16]潘海坤,范志红.大豆食品摄入与痛风风险研究进展[J].中国食物与营养,2016,22(9):72-75.
[17]夏道宗,钟怡平.痛风的营养与饮食疗法研究进展[J].浙江中医药大学学报,2012,36(11):1249-1252.
[18]蔡路昀,冷利萍,曹爱玲,等.食品中嘌呤含量分布研究进展[J].食品科学技术学报,2018,36(5):74-81.
[19]李越佳,成玉梁.浸泡条件对整粒大豆嘌呤含量的影响[J].大豆科学,2018,37(2):26-28.
[20]谢俊旭.去除大豆嘌呤简易方法之探讨[J].营养学会志,2005,24(4):366-378.
[21]林先军,董建军,单连菊,等.吸附剂吸附啤酒中嘌呤类物质的初步研究[J].中国酿造,2006,37(6):39-41.
[22]毛玉涛,王明力,张洪,等.吸附剂对豆浆中嘌呤物质的吸附[J].食品与机械,2012,28(6):38-41.
[23]王海容,付大友,王蓉.吸附剂对啤酒中嘌呤类物质吸附的研究[J].酿酒科技,2009(9):50-54.
[24]毛玉涛,王明力,张洪,等.盐析法脱除豆浆中嘌呤物质的探究[J].食品科技,2013,38(4):86-89.
[25]李慧慧.低嘌呤豆浆及其速溶粉的研究[D].贵阳:贵州大学,2016.
[2]崔凯宇,李迎秋.大豆中主要活性成分提取的研究进展[J].江苏调味副食品,2016(2):114-115.
[3]段毅.大豆生化成分及其生理功效[J].甘肃科技,2005,21(3):168-169.
[4]夏剑秋,张毅方.大豆中主要营养成分和微量元素的功能作用[J].中国油脂,2007,32(1):71-73.
[5]冯晓晶.嘌呤及其代谢产物尿酸检测方法研究和应用[D].太原:山西医科大学,2011.
[6]Tomoko F,Noriko Y,Kiyoko K.Analysis of intra-and extracellular levels of purine bases,nucleosides,and nucleotides in HepG2cells by high-performance liquid chromatography[J].Analytical Sciences,2015,31(9):895-901.
[7]Tomoko Fukuuchi,Makoto Yasuda.A simple HPLC method for determining the purine content of beer and beer beer-like alcoholic bevevages[J].Analytical Sciences,2013(10):114-119.
[8]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.
[9]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.
[10]刘春凤,李崎,李永仙,等.固相萃取-反相高效液相色谱法测定小麦中的嘌呤类物质[J].食品与生物技术学报,2008,27(5):120-123.
[11]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(7):551-552.
[12]曲欣,林洪,隋建新.高效液相色谱法测定食品中嘌呤含量[J].中国海洋大学学报(自然科学版),2014,44(12):41-47.
[13]Benedict J D,Forsham P H,Stetten D E W.The metabolism of uric acid in the normal and gouty human studied with the aid of isotopic uric acid[J].Journal of Biological Chemistry,1949,181:183-193.
[14]Garrel D R,Verdy M,Petit Clerc C,et al.Milk-and soy-protein ingestion:acute effect on serum uric acid concentration[J].The American Journal of Clinical Nutrition,1991,53(3):665-669.
[15]Chen Jentao,Wen Chiouyen,Sheu Fanghwa.Method of reducing the purine content of an edible meterial:US,8460724[P].2013.
[16]潘海坤,范志红.大豆食品摄入与痛风风险研究进展[J].中国食物与营养,2016,22(9):72-75.
[17]夏道宗,钟怡平.痛风的营养与饮食疗法研究进展[J].浙江中医药大学学报,2012,36(11):1249-1252.
[18]蔡路昀,冷利萍,曹爱玲,等.食品中嘌呤含量分布研究进展[J].食品科学技术学报,2018,36(5):74-81.
[19]李越佳,成玉梁.浸泡条件对整粒大豆嘌呤含量的影响[J].大豆科学,2018,37(2):26-28.
[20]谢俊旭.去除大豆嘌呤简易方法之探讨[J].营养学会志,2005,24(4):366-378.
[21]林先军,董建军,单连菊,等.吸附剂吸附啤酒中嘌呤类物质的初步研究[J].中国酿造,2006,37(6):39-41.
[22]毛玉涛,王明力,张洪,等.吸附剂对豆浆中嘌呤物质的吸附[J].食品与机械,2012,28(6):38-41.
[23]王海容,付大友,王蓉.吸附剂对啤酒中嘌呤类物质吸附的研究[J].酿酒科技,2009(9):50-54.
[24]毛玉涛,王明力,张洪,等.盐析法脱除豆浆中嘌呤物质的探究[J].食品科技,2013,38(4):86-89.
[25]李慧慧.低嘌呤豆浆及其速溶粉的研究[D].贵阳:贵州大学,2016.