在基于反相高效液相色谱(reversed-phase high performance liquid chromatography,RP-HPLC)的食品中嘌呤类物质检测方法优化的基础上,对典型水产品、畜禽肉类、豆制品、食用菌、蔬果以及常见调味品中腺嘌呤、鸟嘌呤、黄嘌呤和次黄嘌呤的含量及其分布规律进行研究,旨在为消费者健康饮食提供理论指导。结果表明,常见食品中总嘌呤含量以水产品最高,其次为畜禽肉类,植物性食品中最低。其中,水产品和畜禽肉类中总嘌呤含量分别为147.46~433.15 mg/100 g和106.09~138.16 mg/100 g,且以次黄嘌呤为主;内脏猪肝中嘌呤则以鸟嘌呤和腺嘌呤为主,总嘌呤含量在280 mg/100 g以上;检测的6种植物性食品中,4种总嘌呤含量小于50 mg/100 g。在检测的多种调味品中,鸡精、鸡鲜调味料中总嘌呤含量较高,达到500 mg/100 g以上,海鲜类酱料总嘌呤含量高于150 mg/100 g,豆类调味品中总嘌呤含量约在120 mg/100 g,而蔬果类调味料中总嘌呤含量小于50 mg/100 g,不同食品类的嘌呤分布除了含量外,尚与呈味核苷酸二钠(IMP+GMP,I+G)的增鲜添加有关。因此,在日常饮食中,应尽量控制此类高嘌呤食品的摄入量,以减缓高尿酸血症和痛风等健康风险。
To provide a theoretical basis of a healthy diet for consumers,the contents of adenine,guanine,xanthine and hypoxanthine in representative aquatic products,livestock and poultry meat,soy products,edible fungi,fruits,chicken essence and other condiments were analyzed by an optimized RP-HPLC method for purines detection in food. The results showed that the total purine content in common foods was the highest in aquatic products,followed by animal viscera and meats. and the lowest in plant foods. Among them,the total purine content in aquatic products and livestock and poultry meat were between 147.46-433.15 mg/100 g and 106.09-138.1 6 mg/100 g,respectively,with hypoxanthine as the main component. Purine in pig liver was mainly guanine and adenine,and the total purine content was above 280 mg/100 g. While in six plant foods tested,the total purine content in the four samples was less than 50 mg/100g. For the condiment samples,the total purine content of chicken essence and fresh chicken seasoning was as high as 500 mg/100 g or more. And the total purine content of seafood sauce,soybean sauce,vegetable and fruit seasoning was more than 150 mg/100 g,120 mg/100 g and less than 50 mg/100 g respectively. It might be due to the addition of I+G in most condiments,the purine content has increased significantly. Therefore,the intake of such high-purine foods should be controlled so as to reduce the risk of diseases such as hyperuricemia and gout.
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