Food and Fermentation Industries >

2022 , Vol. 48 >Issue 18: 314 - 321

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028851

Research progress on purine content and the reduction methods of purine in meat

  • PENG Songlin ,
  • ZENG Zhiguo ,
  • ZHANG Tao ,
  • SHANG Yongbiao
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Fengdu County Service Center for Beef Cattle Industry Development, Chongqing 408200, China)
    3(Laboratory of Quality and Safety Risk Assessment for Agro- Products on Storage and Preservation(Chongqing),Ministry of Agriculture, Chongqing 400715, China)
    4(Chongqing Engineering Research Center for Special Foods, Chongqing 400715, China)

Received date: 2021-07-30

  Revised date: 2021-12-14

  Online published: 2022-10-17

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Abstract

Purine, an important nitrogen-containing base in organisms, is metabolized into uric acid in the body. When ingestion too much purine or purine metabolism disorder, it will lead to hyperuricemia, increase the incidence of gout and harm to human health. Meat is an important source of purine intake, and high purine content in meat can significantly affect blood uric acid levels in the body. In this paper, the relationship between purine and gout, the methods of purine pretreatment, detection conditions, the content of purine and the methods of purine reduction were reviewed so as to provide reference for the further study of purine. It could also provide scientific guidance for consumers to choose meat products and how to reduce the content of purine.

Key words： meat; purine detection method; reduce the purine content; hyperuricemia; gout

Cite this article

PENG Songlin , ZENG Zhiguo , ZHANG Tao , SHANG Yongbiao . Research progress on purine content and the reduction methods of purine in meat[J]. Food and Fermentation Industries, 2022 , 48(18) : 314 -321 . DOI: 10.13995/j.cnki.11-1802/ts.028851

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