UPLC法测定豆浆中嘌呤含量及GCB对嘌呤吸附的研究

Determination of Purine in Soybean Milk by UPLC and Adsorption Research of Purine by GCB

为降低豆浆及其制品中嘌呤物质的含量,解决痛风患者及高尿酸群体食用含豆类食品受限的问题,一种简洁、安全、经济的嘌呤脱除工艺被确定。在前期研究的基础上,探索并建立了豆浆中四种嘌呤物质的UPLC分离及测定方法;考察了豆浆中嘌呤物质酸水解的影响因素,改进了嘌呤物质酸水解的最佳条件;测得东北优质大豆嘌呤总含量达到了156.25 mg/100 g;尝试选用一种新型吸附剂GCB对豆浆中的嘌呤物质进行吸附研究,对比了不同吸附工艺和条件对豆浆中嘌呤吸附结果的影响,获得了57.23%的嘌呤脱除率;经GCB吸附并脱除吸附剂处理后的豆浆较好地保持了原有的营养及风味。

To reduce the purine content of soya-bean milk and its products for gout patients,a simple,safe,economical purine removal process was developed.Based on the previous researches,a UPLC approach for the separation and detection of four purines in soya-bean milk was established and validated,the influenced factors on the acidic hydrolysis of purines in soya-bean milk was investigated,and the optimal parameters for purine hydrolysis improved.The total purine content of soybean grown in the Northeast China was 156.25 mg/100 g.Furthermore,the adsorption experiment of purines in soya-bean milk was carried out using a novel sorbent(GCB).After comparing the adsorption efficiencies using different adsorption process,a high adsorption efficiency(57.23%)was obtained.The processed soya-bean milk retained its original nutrition and flavor.