Tingting Li,Likun Ren,Dangfeng Wang,Minjie Song,Qiuying Li,Jianrong Li
Background Gout is the second most common metabolic disease affecting human health. The disease of gout is closely related to the level of uric acid, which is the end-product of human purine metabolism. Moreover, food is the main way of external ingestion of purine. Method A simple and time-saving method was developed to extract purines like adenine, hypoxanthine, guanine, and xanthine from marine fish by single factor design combined with Box–Behnken. The contents of these purines in the edible parts and internal organs of marine fish, as well as Scophthalmus maximus , were determined by high-performance liquid chromatography to investigate the relationship between the boiling process and purine content. Result The mixed-acid method was chosen for the extraction of purine bases and the extraction conditions were as follows: mixture acid 90.00% TFA/80.00% FA (v/v, 1:1); hydrolysis temperature 90.00 °C; time 10.00 min; liquid-to-solid ratio 30:1. The total purine content of the edible parts (eyes, dorsal muscles, abdominal muscles, and skin) was the highest in Scophthalmus maximus , followed by sphyraena , Sardinella , Trichiurus lepturus , Scomberomorus niphonius , Pleuronectiformes , Sea catfish , Anguillidae , and Rajiformes . Moreover, boiling significantly reduced the purine content in the marine fish because of the transfer of the purines to the cooking liquid during boiling. Scophthalmus maximus , Sphyraena , and Sardinella were regard as high-purine marine fish, which we should eat less. We also confirmed that boiling significantly transferred purine bases from fish to cooking liquid. Thus, boiling could reduce the purine content of fish, thereby reducing the risk of hyperuricemia and gout.
A new analytical method was developed to determine total purine content in fish meat. The analysis principle is that total purine extracted from fish meat are turned into uric acid by diazotization reaction and xanthine oxidase reaction. Then, the content of uric acid is measured by surface-enhanced Raman spectroscopy (SERS). The results showed that the optimal conditions for the diazotization reaction were at 60 °C for 40 min, using 0.16 M HCl, and 3.00 g/L NaNO 2 . The optimal xanthine oxidase reaction conditions were using 100 U/L xanthine oxidase, conducting at 30 °C and pH 7.0 for 40 min. The calibration curve established at the characteristic Raman peak of 631 cm −1 had a good linear relationship (R 2 = 0.9864). The recovery rate was between 101.7% and 105.0%. Therefore, the total purine content in the fish meat can be quantitatively determined with this new method.
Xinyu Chen,Tengbin Wang,Huabo Fu,Siqi Qiu,Yuhan Duan,Xulong Li,Jingyun Wang,Xin Guo,Shiling Lu
This study aimed to investigate the effects of ultrasonic parameters (time, temperature, power) on the quality of Xinjiang-style stewed mutton (XJSM). Both low-temperature long-time low-power (LLP) and high-temperature short-time high-power (HHP) ultrasound treatments effectively loosened mutton structure and improved broth stability. The purine content was significantly lower in LLP-ultrasonically treated mutton (655.64 mg/kg) and HHP broth (196.97 mg/kg) ( P < 0.05). We identified 72 volatile organic compounds (VOCs) through gas chromatography-ion mobility spectrometry (GC-IMS). In addition, gas chromatography–mass spectrometry (GC–MS) detected 64 VOCs in the mutton and 65 VOCs in the broth. Among these, alcohols and aldehydes were identified as key contributors to the flavor profile. Furthermore, principal component analysis (PCA) effectively distinguished samples prepared under different ultrasound conditions. Moreover, variable importance in projection (VIP) analysis demonstrated that hexanal, 1-octen-3-ol, nonanal, and decanal were characteristic volatile organic compounds in both mutton and broth.
危险品化学品经营许可证（带存储）