摘要
为分析酵母蛋白中嘌呤含量,建立同时测定酵母蛋白中4种嘌呤(黄嘌呤、次黄嘌呤、鸟嘌呤、腺嘌呤)含量的高效液相色谱法并进行方法学验证,然后对酵母蛋白、豌豆蛋白、大豆蛋白、乳清蛋白样品中的4种嘌呤含量进行分析。结果显示,酵母蛋白中4种嘌呤的高效液相色谱法检测分离条件:以pH3.50、20 mmol/L KH2PO4-H3PO4为流动相,流速1.0 mL/min、柱温30℃、进样量10μL、检测波长254 nm。方法验证结果显示,在0~70 mg/L的范围内线性关系良好,相关系数为0.9996~0.9997,4种嘌呤检出限范围为0.027 mg/L~0.084 mg/L,精密度为0.03%~0.08%,加标回收率为96.21%~102.50%,采用该方法测定6种酵母蛋白和豌豆蛋白、大豆蛋白、乳清蛋白9个蛋白样品中的嘌呤含量,其总嘌呤含量依次是3.507、23.369、10.479、4.057、0.162、0.090、0.574、0.388、0.125 mg/g。YP-5、YP-6、大豆蛋白、乳清蛋白4种蛋白样品是低嘌呤含量食品。
To analyze the purine content in yeast protein,a high-performance liquid chromatography(HPLC)method was established for the simultaneous determination of four purines(xanthine,hypoxanthine,guanine,and adenine)in yeast protein,and the method was verified.Then,the content of four purines in yeast protein,pea protein,soybean protein,and whey protein samples was analyzed.The results showed that the four purines in yeast protein were detected by HPLC under the following conditions:pH3.50,20 mmol/L KH2PO4-H3PO4 as mobile phase,flow rate of 1.0 mL/min,column temperature at 30℃,sample volume of 10μL,and detection wavelength of 254 nm.The results showed that the linear relationship was good in the range of 0-70 mg/L,the correlation coefficient was 0.9996-0.9997,the detection limit of 4 purines was 0.027 mg/L-0.084 mg/L,the precision was 0.03%-0.08%,and the recoveries were 96.21%-102.50%.The purine content in 9 protein sam-ples of 6 yeast proteins,pea proteins,soybean proteins,and whey proteins were determined by this method.The total purine content was 3.507,23.369,10.479,4.057,0.162,0.090,0.574,0.388 mg/g,and 0.125 mg/g in se-quence.YP-5,YP-6,soy protein,and whey protein are foods with low purine content.
作者
武惠敏
周雪巍
杨瑞
李库
郭辉
张玉玉
WU Hui-min;ZHOU Xue-wei;YANG Rui;LI Ku;GUO Hui;ZHANG Yu-yu(College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,China;Food Laboratory of Zhongyuan,Beijing Technology and Business University,Beijing 100048,China;The Hubei Provincial Key Laboratory of Yeast Function,Wuhan 480000,Hubei,China;Key Laboratory of Flavor Science of China Gengeral Chamber of Commerce,Beijing Technology and Business University,Beijing 100048,China)
出处
《食品研究与开发》
CAS
北大核心
2023年第10期177-185,共9页
Food Research and Development
基金
国家自然科学基金项目(32122069)
北京高校卓越青年科学家计划项目(BJJWZYJH01201910011025)。
关键词
酵母蛋白
嘌呤
高效液相色谱法
精密度
加标回收率
yeast protein
purine
high-performance liquid chromatography(HPLC)
precision
spiked recovery
