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.
DING Yuting
,
ZHANG Jing
,
ZHOU Xuxia
,
ZHAO Peicheng
. Analysis and distribution of purine components in common foods and condiments[J]. Food and Fermentation Industries, 2020
, 46(15)
: 276
-281
.
DOI: 10.13995/j.cnki.11-1802/ts.023617
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