摘要
采用HPLC法测定豆浆中的嘌呤含量,通过比较吸附、盐析、吸附-盐析、盐析-吸附处理对豆浆中嘌呤物质的脱除效果,得到盐析-吸附处理能够取得最高的嘌呤脱除率。通过单因素和正交试验对盐析-吸附工艺进行优化,结果表明:豆浆中总嘌呤含量为192.353 mg/L,当添加0.4 mol/L Ca Cl2,调p H值为7.0,于70℃下恒温搅拌20 min,再添加2.0 g/L活性炭,调p H值为6.0,60℃恒温静置60 min处理后,豆浆中的嘌呤含量为65.646 mg/L,脱除率达到最高,为65.872%,且蛋白质含量为2.269 g/100 g。
The purine content of soybean milk was determined by HPLC.Compared the effect of remove purine compounds in soybean milk by different methods involving absorption,salting-out,absorption combined salting-out,salting-out combined absorption.The results showed that the effect of saltingout combined absorption was superior to that of other methods.The removal process was optimized by single factor and orthogonal experiment,the results showed that the total purine content of soybean milk was 192.353 mg/L.Under the conditions which included addition concentration of CaCl_2 0.4 mol/L,pH7.0,stirring time 20 min,temperature 70 ℃;Then under the conditions which included concentration of active carbon 2.0 g/L,pH6.0,temperature 60 ℃,reaction time 60 min.The protein content was 2.269 g/100 g,the total purine content of soybean milk was 65.646 mg/L,the removal ratio of purines in the soybean milk reached highest yield of 65.872% .
出处
《食品科技》
CAS
北大核心
2015年第7期90-93,共4页
Food Science and Technology
基金
贵州省科学技术基金项目(黔科合丁字[2012]2106)
贵州省科学技术厅社会发展攻关项目(黔科合SY字[2013]3056)
贵州省研究生教育教学改革重点课题(黔教研合JG字[2014]001)
关键词
HPLC
豆浆
嘌呤
盐析-吸附
HPLC
soybean milk
purine
salting-out combined
absorption
