食品中的嘌呤含量分布及在贮藏加工中变化研究进展

Advances in Research on Purine Distribution in Foods and Its Changes during Storage and Processing

嘌呤是所有人体细胞和多数食物中存在的天然物质,多以化合态存在于食品中。在人体中嘌呤代谢的终产物是尿酸,当嘌呤摄入过多超出人体的代谢能力时会引发高尿酸血症甚至痛风。随着经济发展和人们饮食结构的改变,人群高尿酸血症和痛风的患病率逐年上升。本文对食品中嘌呤含量的检测方法以及不同食品中的嘌呤含量分布进行全面综述,并分析了食品贮藏加工过程中的嘌呤含量变化,同时对该领域的发展前景进行了展望,以期为嘌呤检测技术发展和低嘌呤食品的开发提供参考,为最终降低痛风患病率提供科学借鉴。

Purines are natural substances found in all cells of the body and in virtually all foods, usually existing in foods in chemically combined form. In the body, the final product of purine metabolism is uric acid. However, too high intake of purine-rich foods can increase the level of serum uric acid, which results in hyperuricemia and even gout. With the economic development and the changes in people’s diet structure, the prevalence of hyperuricemia and gout has increased year by year. This paper systematically reviews the methods used for the detection of purine in foods as well as the distribution of purine in different foods and the changes of purine in foods during storage and processing. Meanwhile, future prospects in this area are proposed. It is expected that this review will provide a theoretical basis for developing new purine detection technologies and low-purine foods and eventually reducing gout prevalence.