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Position: Home > Articles > Study on the Purine Content in Common Dried Legumes and Legume Products Food and Nutrition in China 2014,20 (06) 61-63

常见干豆类及豆制品中嘌呤含量研究

作  者：
荣胜忠;张艳男;王栋;关红军;郭毓鹏;李淼晶;潘洪志
单  位：
牡丹江医学院公共卫生学院;哈尔滨医科大学公共卫生学院
关键词：
高效液相色谱法;干豆类及制品;嘌呤
摘  要：
目的:检测常见干豆类及豆制品中的嘌呤含量,为高尿酸血症与痛风患者健康膳食提供指导。方法:采用高效液相色谱法测定嘌呤含量,色谱柱选用Waters Atlantis T3柱(4.6mm×250mm×5μm),流动相为10.0mmol/L甲酸铵(pH3.6)和甲醇(99%∶1%),流速1.0mL/min,柱温30℃,检测波长254nm。结果:不同种类干豆及豆制品中嘌呤含量具有显著差异,干豆类中嘌呤含量显著高于豆制品;干豆类中,蚕豆最高。豆制品中,豆粉最高。结论:不同种类干豆及豆制品中嘌呤含量有差别;干豆类普遍高于豆类制品。
译  名：
Study on the Purine Content in Common Dried Legumes and Legume Products
作  者：
RONG Sheng-zhong;ZHANG Yan-nan;WANG Dong;GUAN Hong-jun;GUO Yu-peng;LI Miao-jing;PAN Hong-zhi;School of Public Health,Mudanjiang Medical University;Department of Hygiene Inspection,School of Public Health,Harbin Medical University;
关键词：
HPLC;;legumes and legume product;;purine
摘  要：
【Objective】 Purine content in common dried legumes and legume products in China were determined to utilize them in the dietary care of hyperuricemia and gout patient. 【Methods】 The HPLC analysis was carried out on Waters Atlantis T3( 4.6mm×250mm×5μm),10. 0mmol /L NH4COOH( pH3. 6) and CH3OH( 99% /1%) were used as the mobile phase. The flow rate was l. 0mL /min. The column temperature was 30℃,and the detection wavelength was at 254 nm. 【Results】 Purine content in different kinds ofdried legumes and legume products were significantly different. The content of purine in dried legumes was higher than that in legume products. Content of broad bean was the highest in legumes and so was soybean powder in legume products. 【Conclusion】 The content of purine varied significantly among different kinds of legumes and legume products. The content of purine in dried legumes was higher than that in legume products.

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