浸泡条件对整粒大豆嘌呤含量的影响

Effect of Soaking Conditions on Purine Content in Whole Soybean

大豆属于高嘌呤食品,为了降低整粒大豆的嘌呤含量,本研究采用不同条件浸泡大豆,高氯酸水解法提取大豆中的嘌呤及其化合物,并利用高效液相色谱来测定其含量,研究浸泡条件对整粒大豆中嘌呤及其化合物含量的影响。通过单因素和正交试验对工艺进行优化,结果表明:浸泡条件为氯化钙用量4%(g∶mL)、浸泡温度60℃、浸泡时间2.5 h,料液比1∶5(g∶mL)处理后,整粒大豆总嘌呤的去除效果最好,从1.645 mg·g^(-1)下降到1.199 mg·g^(-1)。浸泡法去除的主要是小分子量的嘌呤类物质,大分子量嘌呤类物质不易从大豆中溶出,此法处理后的大豆营养成分损失较小,且整体感官较好。

Soybean is a high-purine food, in order to reduce the purine content of whole soybeans, this study soaked soybean with different conditions, the perchloric acid hudrolysis was used to extract the purines and their compounds and the purine content of soybean was determined by HPLC to study the influence of soaking conditions on purines and their compounds. The method of single factor and orthogonal experiment were used to optimize the technological conditions. The results showed that under the soaking conditions which including addition of calcium chloride 4% （ g：mL）, soaking temperature 60~C, soaking time 2. 5 h,the ratio of material to liquid l：5（g： mL）, the removal efficiency of total purine in whole soybean was the best, which declined from 1. 645 mg·g^-1 to 1. 199 mg·g^-1. The removal of the main purine compounds were small molecule pu- fines, the macromoleculars were not easy to dissolve from soybean. The loss of nutrients in the treated soybean was small and the overall sense was good.