【摘要】：嘌呤（purine，C_5H_4N_4）是一種生物堿，是核酸的重要組成部分。人體內(nèi)嘌呤的主要來源包括體內(nèi)合成、人體組織中核酸分解以及從食物中攝取。體內(nèi)嘌呤經(jīng)代謝最終轉(zhuǎn)化生成尿酸，主要經(jīng)腎排出體外。長期攝入高嘌呤食物如海鮮、肉類等，再加上一些誘導(dǎo)因素極易導(dǎo)致尿酸在體內(nèi)沉積，而引發(fā)高尿酸血癥或痛風(fēng)。對于此類疾病，除采用藥物治療外，還必須限制高嘌呤食物的攝入。 目前在我國食物成分表中尚無食物中嘌呤含量的準(zhǔn)確數(shù)據(jù)，有些文獻(xiàn)報(bào)道的食物嘌呤含量數(shù)值相差較大，且有研究顯示不同嘌呤對血尿酸的貢獻(xiàn)并不相同。因此，建立準(zhǔn)確、簡便可行的肉類食物中嘌呤類物質(zhì)的檢測方法，對多種肉類食物及同一動物不同臟器中的各種嘌呤類物質(zhì)含量進(jìn)行準(zhǔn)確測定，分析其在不同組織臟器中的比例，研究食物經(jīng)水煮加工后，嘌呤在肉與湯中的分布，可為人們合理健康膳食提供指導(dǎo)依據(jù)，對于預(yù)防高尿酸血癥和痛風(fēng)的發(fā)生，，具有重要的公共衛(wèi)生學(xué)意義。 方法 1.樣品處理：將肉類食物通過高氯酸水解，其中的嘌呤核苷酸解離成游離嘌呤堿基，供HPLC分析，并對高氯酸濃度和水解時(shí)間進(jìn)行優(yōu)化。 2.高效液相色譜分析：對色譜柱、流動相、柱溫、流速、檢測波長等色譜條件進(jìn)行選擇優(yōu)化。建立肉類食物中嘌呤類物質(zhì)的高效液相色譜分析方法。 3.對市場采集的生鮮肉類食物中的嘌呤含量進(jìn)行測定；分析新處死動物不同臟器中的嘌呤含量及其比例的異同；將肉食水煮不同時(shí)間后，分別檢測肉和湯中嘌呤含量。 結(jié)果 1.最佳實(shí)驗(yàn)條件如下：樣品采用10%高氯酸沸水浴中水解60min。選用AgilentZORBAX Eclipse XDB-C18（4.6mm×250mm，5μm）色譜柱進(jìn)行色譜分離，以7.0×10~(-3)mol/LKH_2PO_4-H_3PO_4（pH=4.0）為流動相，流速1.0mL/min，柱溫25℃，檢測波長254 nm。各組分在相應(yīng)檢測濃度范圍內(nèi)與其響應(yīng)值呈很好的線性關(guān)系，r0.9999；方法回收率在90.0%～107.5%之間，相對標(biāo)準(zhǔn)偏差13.3%。 2.所測肉類食物嘌呤總含量由低到高（100.3～221.3 mg/100g）依次為牛肉、草魚肉、豬肉、鯉魚肉、羊肉、兔肉、三黃雞肉、鴨肉、明蝦。所測肉類食物除含有四種嘌呤外，同時(shí)還含有尿酸（8.3～20.1 mg/100g），約占嘌呤和尿酸總量的7%。 3.對動物（三黃雞、土雞、烏雞、鴨、兔）不同臟器（肉、心、胗、腎、肝）中的嘌呤進(jìn)行檢測，結(jié)果嘌呤總量以肝臟最高（216.9～337.0mg/100g），腎臟（170.4～226.2mg/100g）次之，肉（144.3～178.7mg/100g）、心（128.2～170.2mg/100g）、胗（143.6～151.3mg/100g）居后，三者順序在不同種屬間略有不同。肉、心、胗等組織均以次黃嘌呤含量最高，分別約占嘌呤總量的70%、45%和35%；肝、腎組織則以鳥嘌呤和腺嘌呤含量為主，分別約占嘌呤總量的50%和35%。 4.肉中總嘌呤含量在水煮過程中逐漸減少，主要是由于次黃嘌呤的減少引起，最終肉中總嘌呤含量可降至生肉中總嘌呤含量的20%～30%左右，甚至更低。約15min湯中的嘌呤含量即高于肉中，約占肉和湯嘌呤總量的60%～70%。 結(jié)論 本研究建立的方法適用于肉類食物中嘌呤類物質(zhì)的檢測，方法簡便快速，結(jié)果準(zhǔn)確可靠。肉類除含有嘌呤外，同時(shí)還含有一定量尿酸，且尿酸約占嘌呤和尿酸總量的7%。提示除關(guān)注肉類食物中的嘌呤外，其中含有的尿酸也應(yīng)予以重視。動物不同臟器中嘌呤的總量和比例各不相同，提示僅以嘌呤總量對食物進(jìn)行分類，并以此指導(dǎo)痛風(fēng)病人飲食恐有不妥。通過水煮可大大減少肉中嘌呤含量，約70%～80%的嘌呤可溶于湯內(nèi)，痛風(fēng)病人可適量食用水煮后的肉食以補(bǔ)充蛋白質(zhì)。
[Abstract]:(purine, C _ 5H _ 4N _ 4) is a kind of alkaloid, which is an important part of nucleic acid. The main sources of human activity in human body include in vivo synthesis, nucleic acid decomposition in human tissues, and uptake of food from food. In vivo, uric acid is converted into uric acid through metabolism, and is mainly excreted into the body through the kidney. Long-term intake of high-calorie foods, such as seafood, meat, etc., plus some inducements tend to cause uric acid to deposit in the body, causing hyperaemia or gout. In addition to the treatment of such diseases, the intake of high-calorie foods must also be limited. At present, there is no accurate data on the food content of food in our country's food distribution table, some of which are reported in the literature differ greatly, and there are studies showing that the contribution of different kinds of food to blood uric acid is not phase Therefore, accurate, simple and feasible method for detecting substance in meat food is established, the content of various substances in various meat foods and different organs of the same animal is accurately measured, and the proportion of the substances in the organs of different tissues is analyzed, and the food is processed through water boiling and processing. The distribution of meat and soup in meat and soup can provide guidance basis for people's reasonable healthy diet, and it has important public hygiene for preventing the occurrence of hyperaemia and gout. righteousness. Method 1. Sample treatment: the meat food is hydrolyzed by peracid, wherein the carvedilol is dissociated into free base acid base for HPLC analysis, and when the concentration and hydrolysis of perchlorate are carried out, Optimize between chromatographic columns, mobile phase, column temperature, flow rate, detection wavelength, etc. The selection and optimization of parts is carried out, and the high-efficiency liquid in meat food is established. gas chromatography analysis method. 3. Determination of the content of water in fresh meat food collected in the market; analyzing the differences and similarities between the content of water content in different organs of the newly executed animals and the proportion thereof; and after boiling the meat water for different times, respectively detecting to measure the meat Results 1. The best experimental conditions were as follows: 10% high for samples 60min was hydrolyzed in boiling water bath, and the chromatographic column was chromatographed using Agilent ZORBAX Eclipse XDB-C18 (4. 6mm, 250mm, 5. mu.m) column. The flow phase was measured at 7.0-10-(-3) mol/ LKH _ 2PO _ 4-H _ 3PO _ 4 (pH = 4.0). The flow rate was 1. 0mL/ min, and the column temperature was 1. 0mL/ min. At 25 鈩

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