大蒜粉处理对海鲈鱼嘌呤含量的影响
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“十三五”国家重点研发计划项目(2018YFD0400601,2019YFD0901702)


Effect of Garlic Powder on Purine Content in Perca fluviatilis
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    摘要:

    采用高效液相色谱法测定不同处理方式(清水浸泡、3 mg/mL大蒜粉溶液浸泡、清水水煮和3 mg/mL大蒜粉溶液水煮)的海鲈鱼的可食用部分腺嘌呤、鸟嘌呤、次黄嘌呤、黄嘌呤及总嘌呤含量的变化,结果表明:水煮可以有效降低海鲈鱼中的总嘌呤含量,而浸泡处理不能达到脱除嘌呤的效果。加入3 mg/mL大蒜粉后,水煮处理组嘌呤脱除率显著提高,浸泡处理组嘌呤含量相较于空白组有所减少。不同处理方式的总嘌呤脱除率由大到小依次为:大蒜粉水煮试验组>清水水煮试验组>大蒜粉浸泡组>清水浸泡组。结论:水煮12 min时,在保证口感的同时,降低海鲈鱼的嘌呤含量。

    Abstract:

    Perca fluviatilis were treated by different treatments (soaking in water or 3 mg/mL garlic powder solution, boiled with distilled water or 3 mg/mL garlic powder solution) and the content of adenine, guanine, hypoxanthine, xanthine and total purine were determined using high performance liquid chromatogram(HCLP) method. The results showed that boiling treatment could effectively decrease the content of total purines, by contrast, the effect of soaking treatment was not obvious. The removal rates of purine increased after adding 3 mg/mL garlic powder in the boiling treatment as well as the group of soaking treatment purine content was lower than that in blank group. The highest removal rate of total purine in Perca fluviatilis was obtained by boiling 3 mg/mL garlic powder solution, which was followed by boiling in water, soak in 3 mg/mL garlic powder solution and soak in water. The results showed that the purine content of the sample decreased, when the boiling time was 12 minutes, while the taste was guaranteed.

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李婷婷;任丽琨;王当丰;宋敏杰;孙宏;赵贵琴;于海凤;谢晶;邓尚贵;励建荣.大蒜粉处理对海鲈鱼嘌呤含量的影响[J].中国食品学报,2020,20(11):107-114

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  • 在线发布日期: 2020-12-04
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