［1］荣胜忠,张艳男,王栋,等.常见干豆类及豆制品中嘌呤含量研究［J］.中国食物与营养,2014,20(6):61-63.(Rong S Z, Zhang Y N, Wang D, et al. Study on the purine content in common dried legumes and legume products［J］. Food and Nutrition in China, 2014, 20(6):61-63.)?
［2］王斌,黄丽娜,邱丽娟,等.中温淡盐法制备低核酸酵母抽提物的工艺研究［J］.生物学杂志,2014, 31(4):107-109. (Wang B, Huang L N, Qiu L J, et al. Preparation of low nucleic acid yeast extract by a mesotherm/light-salt method［J］.Journal of Biology,2014, 31(4):107-109.)
［3］毛玉涛,王明力,张洪.低嘌呤食品的认识与发展［J］.食品研究与开发,2012, 33(12):228-231.(Mao Y T, Wang M L, Zhang H. Recognition and development of low purine foods［J］.Food Research and Development,2012, 33(12):228-231.)
［4］陆春梅.痛风病人不同嘌呤摄入量分析［D］.青岛:青岛大学,2013.(Lu C M. Investigation on dietary purine intake of patients with gout［D］.Qingdao:Qingdao University,2013.)
［5］吕泽.大豆种子嘌呤含量与人体尿酸代谢关系研究的评述［J］.大豆科学,2016, 35(3):521-524.(Lyu Z. A review on the relationship between purine content of Lyuetabolism in human body soybean and uric acid［J］.Soybean Science, 2016, 35(3):521-524.)
［6］杨玲玲,黄丽贞,邓家刚.痛风性关节炎动物模型研究进展［J］.世界中医药,2015(9):1461-1463.(Yang L L, Huang L Z, Deng J G. Research process of animal model of gounty arthritls［J］. World Chinese Medicine, 2015(9):1461-1463.)
［7］Jankowska D A, Trautweinschult A, Cordes A, et al. A novel enzymatic approach in the production of food with low purine content using Arxula adeninivorans endogenous and recombinant purine degradative enzymes［J］.Bioengineered,2015, 6(1):20-25.
［8］盛峰.痛风的临床与基础研究［D］.北京：北京协和医学院,2014.(Sheng F. The clinical and basic research of gout［D］.Beijing: Peking Union Medical College,2014.)
［9］周锡漳,刘琳,甄东凯.金属离子沉淀核酸方法的初步研究［J］.中国医学科学院学报,1986,8(6):490-492.(Zhou X Z, Liu L, Zhen D K. Preliminary study on the method of precipitation of nucleic acid by metal ion［J］. Acta Academiae Medicinae Sinicae,1986, 8(6):490-492.)
［10］毛玉涛,王明力,张洪,等.盐析法脱除豆浆中嘌呤物质的探究［J］.食品科技,2013(4):58-62.(Mao Y T, Wang L M, Zhang H. Exploration to the salting-out of purine exclusion from soybean milk［J］.Food Science and Technology, 2013(4):58-62.)
［11］李慧慧,王明力,卢义龙,等.盐析-吸附法去除豆浆中嘌呤物质的探究［J］.食品科技,2015,40(7):90-93.(Li H H, Wang L M, Lu Y L, et al. Exploration to the salting-adsorption of purine exclusion from soybean milk［J］. Food Science and Technology,2015,40(7):90-93.)
［12］Clariana M, Gratacós-Cubarsí M, Hortós M, et al.Analysis of seven purines and pyrimidines in pork meat products by ultra high performance liquid chromatography–tandem mass spectrometry［J］.Journal of Chromatography A,2010:4294-4299.
［13］Rboert L, Macy J R, Donald H, et al.Water-soluble flavor and odor precursors of meat.3.changes in nucleotides,total nucleosides and bases of beef,pork and lamb during heating［J］.Food Science and Nutrition Department,1970(35):78-80.
［14］车康.低嘌呤脱脂豆腐粉的检测与性质分析［D］.大庆:黑龙江八一农垦大学,2012.(Che K. Detection and analysis of low-purine and defatted soybean curd powder［D］. Daqing: Heilongjiang Bayi Agricultural University,2012.)
［15］中华人民共和国，中国国家标准化管理委员会.食品中蛋白质测定方法：GB5009.5-2010［S］.北京：中国标准出版社，2010. (The People′s Republic of China, China National Standardization Administration. Determination of protein in food: GB 5009.5-2010［S］.Beijing: China Standards Press,2010.)
［16］中华人民共和国，中国国家标准化管理委员会.食品中脂肪的测定：GB6009.6-2016［S］. 北京：中国标准出版社，2016. (The People′s Republic of China, China National Standardization Administration. Determination of protein in food: GB 5009.6-2016［S］. Beijing: China Standards Press, 2016.)
［17］骆锡能,陈翠瑶,陈星宇,等.黄豆产品的嘌呤含量及其于豆浆制程中之变化［J］.营养科学杂志, 2010,35(4):136-145.(Luo X N, Chen C Y, Chen X Y, et al. Purine contents of soybean products and its changes during soymilk processing［J］.Nutrition Science Journal,2010,35(4):136-145.)
［18］李里特,曹薇.大豆浸泡温度对豆腐加工的影响［J］.食品科学,1998,19(6):29-32.(Li L T, Cao W. Influence of soybean soaking temperature on tofu processing［J］.Food Science,1998, 19(6):29-32.)
?［19］刘少林.大豆中嘌呤含量的测定及分离研究［D］.合肥:安徽农业大学,2009.(Liu S L. Study on the determination and separation of purine content in Soybean［D］.Anhui: Anhui Agriculture University,2009.)