基于液相色谱-串联质谱法的常见调味品中嘌呤类物质含量分布研究

Study on Distribution of Purine Substances Content in Common Condiments Based on Liquid Chromatography-Tandem Mass Spectrometry

建立一种液相色谱-串联质谱法同时测定调味品中腺嘌呤、鸟嘌呤、黄嘌呤和次黄嘌呤4种嘌呤类物质的方法。方法检出限为0.005 mg/100 g,定量限为0.015 mg/100 g,准确度和精密度都符合常规检测方法的要求。利用此方法对常见调味品中腺嘌呤、鸟嘌呤、黄嘌呤和次黄嘌呤的含量及其分布规律进行研究。结果表明,鸡精、浓汤宝、蚝油等调味品中嘌呤含量总体偏高,其总嘌呤含量分别为636.27,520.49,207.35 mg/100 g,且以次黄嘌呤和鸟嘌呤为主,前者占比分别为46.1%、46.8%和42.2%;后者占比分别为41.8%、41.6%和46.8%。黄豆酱和海鲜酱油的嘌呤含量略有降低,分别为81.13 mg/100 g和58.29 mg/100 g。黄豆酱以腺嘌呤为主,占比41.0%;海鲜酱油以次黄嘌呤为主,占比43.3%。味精、陈醋和番茄酱的嘌呤含量较低,分别为12.33,11.85,8.64 mg/100 g。味精和陈醋以鸟嘌呤为主,占比分别为37.1%和41.9%;番茄酱以次黄嘌呤和鸟嘌呤为主,占比分别为36.6%和35.8%。该研究目的是引导消费和为健康饮食提供理论基础和技术支持。鸡精和浓汤宝等常见调味品中总嘌呤含量较高,日常烹饪中应控制这类高嘌呤调味品的使用量,以期降低高尿酸血症和痛风等健康风险隐患。

A liquid chromatography-tandem mass spectrometry is developed for the simultaneous determination of four kinds of purine substances such as adenine,guanine,xanthine and hypoxanthine in condiments.The limit of detection is 0.005 mg/100 g,the limit of quantification is 0.015 mg/100 g,and the accuracy and precision are in line with the requirements of conventional detection methods.The content and distribution rule of adenine,guanine,xanthine and hypoxanthine in common condiments are studied by this method.The results show that the purine content in chicken essence,thick soup and oyster sauce is generally higher.The total purine content is 636.27,520.49,207.35 mg/100 g respectively,and mainly are hypoxanthine and guanine,the former accounts for 46.1%,46.8% and 42.2% respectively,the latter accounts for 41.8%,41.6% and 46.8% respectively.The purine content of soybean paste and seafood soy sauce decreases slightly,which are 81.13 mg/100 g and 58.29 mg/100 g respectively.Adenine is the main component of soybean paste,accounting for 41.0%;hypoxanthine is the main component of seafood soy sauce,accounting for 43.3%.The purine content of monosodium glutamate,vinegar and tomato catchup is relatively low,which is 12.33,11.85,8.64 mg/100 g respectively.Guanine is the main component of MSG and vinegar,accounting for 37.1% and 41.9% respectively;hypoxanthine and guanine are the main components of tomato catchup,accounting for 36.6% and 35.8% respectively.The purpose of this study is to provide theoretical basis and technical support for guiding consumption and healthy diet.Common condiments such as chicken essence and thick soup have high total purine content,and their use should be controlled in daily cooking to reduce health risks such as hyperuricemia and gout.