[1]李越佳,成玉梁,郭亚辉,等.浸泡条件对整粒大豆嘌呤含量的影响[J].大豆科学,2018,37(02):295-262.[doi:10.11861/j.issn.1000-9841.2018.02.0295]
　LI Yue-jia,CHENG Yu-liang,GUO Ya-hui,et al.Effect of Soaking Conditions on Purine Content in Whole Soybean[J].Soybean Science,2018,37(02):295-262.[doi:10.11861/j.issn.1000-9841.2018.02.0295]
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浸泡条件对整粒大豆嘌呤含量的影响

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第37卷 期数: 2018年02期 页码: 295-262 栏目: 出版日期: 2018-03-20
Title:
Effect of Soaking Conditions on Purine Content in Whole Soybean
作者:
李越佳; 成玉梁; 郭亚辉; 姚卫蓉; 谢云飞; 钱和
（江南大学 食品学院/食品科学与技术国家重点实验室/食品安全国际联合实验室，江苏 无锡 214122）
Author(s):
LI Yue-jia;  CHENG Yu-liang;  GUO Ya-hui;  YAO Wei-rong;  XIE Yun-fei;  QIAN He
（School of Food Science and Technology/State Key Laboratory of Food Science and Technology/International Joint Laboratory on Food Safety,Jiangnan University,Wuxi 214122, China）
关键词:
大豆; 嘌呤; 浸泡条件
Keywords:
Soybean;  Purine;  Soaking condition
分类号:
S565.1
DOI:
10.11861/j.issn.1000-9841.2018.02.0295
文献标志码:
A
摘要:
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。
Abstract:
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℃, soaking time 2.5 h,the ratio of material to liquid 1∶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 purines, 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.

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备注/Memo

收稿日期：2017-12-22

第一作者简介：李越佳(1993-)，女，硕士，主要从事大豆去嘌呤工艺及其应用研究。E-mail:838487393@qq.com。
通讯作者：钱和(1962-），女，教授，主要从事大豆营养及其相关产品开发研究。E-mail:amtf168@126.com。

更新日期/Last Update: 2018-04-02