水煮加热对鱼肉中四种嘌呤含量的影响

The effect of boil processing on content of four purines in fish

目的：通过检测经过水煮的黄花鱼和鲤鱼中腺嘌呤、鸟嘌呤、黄嘌呤、次黄嘌呤的含量,探索在高温水煮过程中嘌呤含量的变化,希望以此为人们的健康饮食提供科学的指导基础。方法：采用高效液相色谱进行检测。将生样品在蒸馏水中煮10、20、30、40、60min,后分别采这5点的子样品。并以三氟乙酸∶甲酸∶水（5∶5∶1）在90℃下水解样品12min,浓缩后以0.02mol/LKH2PO4（pH=4.0）为流动相,流速1.0mL/min,柱温30℃,进样量10μL,DAD二极管矩阵检测器检测,检测波长254nm。结果：水煮过程中鱼肉嘌呤含量在10min内迅速降低,10-40min缓慢减低,40~60min保持稳定。鱼汤中嘌呤含量在10min内迅速升高,10-60min缓慢升高。200g鲤鱼中腺嘌呤含量在水煮加热过程中升高,鸟嘌呤含量无明显变化,总嘌呤和次黄嘌呤组分含量下降,200g黄花鱼的总嘌呤及4种嘌呤组分含量在水煮加热过程中下降。结论：鱼肉中嘌呤总含量在水煮加热过程中下降,黄花鱼和鲤鱼中4种嘌呤组分含量在加热过程中变化不一致。

Object： The purpose of this study was to supply people with scientific dietary instructions by investigating the change of the content of adenine, guanine, xanthine and hypoxanthine in two Huahuang fish and carp during boil processing. Method The HPLC method was accepted. The fish were boiled with distilled water and were sampled at 10, 20, 30, 40, 60 min. The samples were hydrolyzed with mixture of trifluoroacetic acid：formid acid：water （5：5：1） at 90 ℃ for 12 min. After concentration chromatography separation was achieved by 0.02 M KH2PO4（pH=3.8） with the flow rate 1 mL/min at 30 ℃ under DAD detector with 254 nm, injection volume was 10 μL. Results： The content of purines in fish decreased sharply during 10 min, decreased slowly during 10 min to 40 min,was stable during 40 min to 60 min. The content of purines in soup increased sharply during 10 min, increased slowly during 10 min to 60 min. The content of adenine in carp weighed 200 g increased during boiling process, that of guanine was stable,that of total purines and hypoxanthine decreased. The content of total purines and four purines in Huahuang fish decreased during boil processing. Conclusions The total content of purines in fish decrease gradually during boil processing, that of four purines in carp and Huahuang fish change differently.