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投稿时间：2022-12-22
投稿时间：2022-12-22
中文摘要: 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10 μL、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0.999 6～0.999 7，4 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。
Abstract: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 10 μL，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 0.999 6-0.999 7，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 samples 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 sequence.YP-5，YP-6，soy protein，and whey protein are foods with low purine content.
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文章编号：202310024 中图分类号： 文献标志码：
基金项目: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）
| 作者 | 单位 |
| 武惠敏1，2，周雪巍2，杨瑞1，2，李库3，郭辉3，张玉玉2，4* | 1.天津科技大学食品科学与工程学院，天津 300457；2.北京工商大学中原食品实验室，北京 100048；3.酵母功能湖北省重点实验室，湖北 武汉 480000；4.北京工商大学中国商业联合会味科学重点实验室，北京 100048 |
| Author Name | Affiliation |
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