摘要
目的:本实验通过检测五种经过水煮加工的肉中腺嘌呤、鸟嘌呤、黄嘌呤、次黄嘌呤的含量,研究在高温水煮过程中嘌呤含量的变化,希望以此为人们提供科学的饮食指导。方法:本实验采用高效液相色谱进行检测。将猪肉、鸡肉、牛肉、兔肉、鸭肉样品在蒸馏水中煮10、20、30、50、80min,后分别采这五点的子样品。并以三氟乙酸:甲酸:水(5:5:1)在90℃下水解样品12min,浓缩后以0.02mol/LKH2PO4(pH3.8)为流动相;流速1.0ml/min;柱温30℃;进样量10μl;DAD二极管矩阵检测器检测,检测波长254nm。结果:肉中嘌呤含量10min内迅速降低,10～30min降低缓慢,30～80min趋于稳定;肉汤中嘌呤含量10min内迅速增加,10～50min缓慢增加,50～80min趋于稳定;水煮过程中200g生肉的总嘌呤量在10min内迅速降低30%,10～80min总嘌呤量变换缓慢。结论:肉类制品中的嘌呤在水煮过程中含量有降低趋势,并随时间的延长而趋于稳定。
Objective： To supply people with scientific dietary instructions by investigating the change of the content of adenine, guanine, xanthine and hypoxanthine in five meats during boil processing. Method：HPLC method was accepted. The pork, chiken, beef, rabbit meat and duck meat were boiled with distilled water and were sampled at 10,20,30,50,80 min.The samples were hydrolyzed with mixture of trifluoroacetic acid：formid acid：water（5：5：1） at 90 ℃for 12 min.After concentration chromatogra-phy separation was achieved by 0.02 mol/L KH2PO4 （pH3.8） with the flow rate 1 mL/min at 30 ℃ under DAD detector with 254 nm, injection volume was 10μl. Results： The content of purines in meat decrease sharply during 10 min, decrease slowly during 10 min to 30 min, is stable during 30 min to 80 min.The content of purines in soup increase sharply during 10 min, increase slowly during 10 min to 50 min, was stable during 50 min to 80 min. The total content of purines in raw meat of 200 g decrease sharply by 30% during 10 min of boiling process,decreased slowly during 10 min to 80 min. Conclusions： The content of purines in meat decrease during boil processing and is stable during the prolonged time.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第7期67-69,共3页
Food Science
基金
“十一五”国家科技支撑计划项目(2006BAK02A08)
