科研之友
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摘要
BACKGROUNDSeafood is regarded as a high-purine food that may induce gout, which has attracted extensive attention concerning its safety. Therefore, the aim of this study was to develop a simple and reliable method to determine the purine content in seafood and its change during storage to offer consumers healthy diet information. @@@ RESULTSChromatographic separation was carried out using Waters Atlantis dC(18) column, and potassium phosphate monobasic solution (0.02 mol L-1, pH 3.6) as a mobile phase. The average recovery yields of four purines were 91.5-105.0%, and relative standard deviation values were around 1.8-6.5%. Shrimp and snail contained higher amounts of purine than fish and bivalves; the livers and skins of fish contained higher amounts of purine than muscles; and the main purine varied depending on the type of seafood. Also, purine content of seafood changed during storage. @@@ CONCLUSIONThe purine content of seafood differed depending on species, body part and degree of freshness, which could recommend consumers a healthy diet, especially for people with hyperuricemia and gout.
- 出版日期2017-1-30
- 单位中国海洋大学
