盐析法脱除豆浆中嘌呤物质的探究

Exploration to the salting-out of purine exclusion from soybean milk

为了研究出适合痛风病人、糖尿病患者及其相关并发症患者食用的低嘌呤豆浆,应用盐处理法,通过单因素和正交试验优化工艺条件,首次对豆浆中嘌呤物质的去除进行研究。研究结果表明,采用CaCl2作为去除剂,在盐浓度为0.6mol/L、pH值为6.0、于90℃恒温搅拌45min的条件下,豆浆中嘌呤的去除率达到最大为45.33%。该方法的提出,填补了国内豆浆中嘌呤物质去除的技术空白,具有较高的研究意义和应用推广价值。

In order to develop the soybean milk for gout patients,diabetes and patients with complication,the soybean milk were treated by six salties respectively to removal the purine.The effect of CaCl2 is more outstanding according to the experimental results.Determine the effect on removal ratio for each factor by way of single factor experiment,the removal ratio of purine reached maximum when the salt concentration is 0.6 mol/L,pH value is 6.0,stirring for 45 minutes at the constant temperature of 90 ℃.The verification experiment result were acquired and the removal ratio of purine in the soybean milk is 45.33%.The method filled the technology gaps of purine removal in soybean milk in our country,which has a high significance and application value.