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Position: Home > Articles > Analysis on Purine in Different Kinds of Fresh Fungi and Dried Fungi Food and Nutrition in China 2014,20 (03) 62-64

不同种类鲜菌、干菌食品中嘌呤含量的比较研究

作者：

荣胜忠;叶红婷;关红军;郭毓鹏;李晓霞;李淼晶;杨凤华;潘洪志;杨月欣

单位：

哈尔滨医科大学公共卫生学院卫生检验教研室;牡丹江医学院公共卫生学院;中国疾病预防控制中心营养与食品安全所

关键词：

菌类;食品;嘌呤;高效液相色谱法

摘要：

目的:运用高效液相色谱法检测常见菌类食品中的嘌呤含量,比较鲜菌与干菌中嘌呤含量的差别。方法:样品处理采用高氯酸溶液100℃水解60min。色谱柱为Waters Atlantis T3(4.6mm×250mm×5μm)柱,以10.0mmol/L甲酸铵(pH3.6)和甲醇体积比99∶1作为流动相对嘌呤进行分离,流速1.0mL/min,柱温30℃,检测波长254nm。结果:鲜菌类食品中嘌呤含量在213.8—730.3mg/kg,滑子蘑较高;干菌类食品中嘌呤含量在681.0—4 049.2mg/kg,香菇较高。含水量校正后,干菌类嘌呤含量在0.7—4.5mg/g,鲜菌类嘌呤含量在1.6—5.5mg/g。结论:菌类食品中嘌呤含量较高;干菌类食品中嘌呤含量显著高于鲜菌类;经过含水量校正后,大部分干菌类食品嘌呤含量要低于鲜菌类。

译名：

Analysis on Purine in Different Kinds of Fresh Fungi and Dried Fungi

作者：

RONG Sheng-zhong;YE Hong-ting;GUAN Hong-jun;GUO Yu-peng;LI Xiao-xia;LI Miao-jing;YANG Feng-hua;PAN Hong-zhi;YANG Yue-xin;School of Public Health,Mudanjiang Medical University;Department of Hygiene Inspection,School of Public Health,Harbin Medical University;Institute of Nutrition and Food Safety,Chinese Centre for Disease Control and Prevention;

关键词：

fungi;;food;;purine;;HPLC

摘要：

[Objective]A high-performance liquid chromatographic( HPLC) method was applied to determine the levels of purine in common fungi in order to utilize them in the dietary care of people.[Method]Samples were hydrolyzed by perchloric acid for 60min. Purine bases were separated using a Waters Atlantis T3( 4. 6mm ×250mm ×5μm) column,10. 0mmol/L NH4COOH( pH 3. 6) buffer solution and CH3OH( 99∶ 1) as the mobile phase,flow rate was l. 0mL/min,column temperature was 30℃,and ultraviolet detection was at 254 nm.[Result]The amount of purine in fresh fungi and dried fungi was from 213. 8 to 730. 3 mg/kg and from 681. 0 to 4 049. 2mg/kg,respectively. The highest total amount of purine in fresh fungi and dried fungi were pholiota nameko and shiitake,respectively. After the content of water was adjusted,the total amount of purine in fresh fungi and dried fungi was from 0. 7 to 4. 5 mg/g and from 1. 6 to 5. 5 mg/g, respectively,[Conclusion]The purine amounts of fungi were very high. The purine amount of dried fungi was significant higher than that of fresh fungi. The total amount of purine in some dried fungi was lower than that in fresh fungi after the content of water was adjusted.

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不同种类鲜菌、干菌食品中嘌呤含量的比较研究

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