摘要：本实验分别选用鱼类、菌菇类、叶菜类和根茎类食物作为实验材料，采用超声波提取嘌呤，料液比为1:40，紫外分光光度计在260nm测嘌呤含量，经初筛选出每类食物中嘌呤含量最高的一种进行加工处理，分析不同的加工条件对食物中嘌呤含量的影响。结果表明：5类食物中嘌呤含量最高的分别是小黄鱼、金针菇、菠菜和藕。煮10min食物中的嘌呤含量下降最快；水浴效果由大到小分别是80℃，70℃，60℃；炒3min嘌呤含量下降最快；炒处理对食物中嘌呤含量的影响最小；室温水浸泡20min效果最好；加工方式对食物中嘌呤类物质含量影响效果由大到小排列：煮，水浴80℃，70℃，60℃，室温水浸泡，蒸，炒。温度越高，加工时间越长，食物接触的水越多食物中的嘌呤含量减少的越多。食物中嘌呤在加工过程中含量是变化的，本实验能探明食物中嘌呤在加工过程中的变化规律，用以指导生产、加工或者饮食可为保障人类健康饮食提供科学的指导。82295
毕业论文关键词： 食物；加工方式；嘌呤含量
Effects of Processing Techniques on Purine Contents in Food
Abstract: In this experiment, fish, mushroom, leafy vegetables and rhizome foods were used as experimental materials。 Purine was extracted by ultrasonic wave。 The ratio of material to liquid was 1:40, and the purine content was measured at 260 nm by UV spectrophotometer。 The highest purine content in each category was selected for processing, and the effects of different processing conditions on purine content in food were analyzed。 The results showed that the highest content of purine in 5 kinds of food was small yellow croaker, flammulina velutipes, spinach and lotus root。 The content of purine in the food was the fastest when the content of purine was 10 days。 The effect of frying treatment on the purine content in food was the lowest。 20min the best effect; processing methods on the content of purine substances in food effects from large to small arrangement: cook, water bath 80 ℃, 70 ℃, 60 ℃, room temperature water immersion, steaming, frying。 The higher the temperature, the longer the processing time, the more water the food comes in, the more the purine content in the food is reduced。 Food in the process of purine in the process of content is changing, the experiment can be found in the food purine in the process of change in the process to guide the production, processing or diet for the protection of human health diet to provide scientific guidance。
Keywords: food; processing techniques; purine content
目录
1 绪论 1
1。1 嘌呤概述 1
1。2 嘌呤疾病 1
1。3 食品中嘌呤的检测方法 1
1。3。1 样品前处理方法 1
1。3。2 嘌呤检测方法 2
1。4研究目的与意义 3
2 材料与方法 4
2。1 材料与设备 4
2。1。1 材料和试剂 4
2。1。2 仪器和设备 4
2。2 实验方法 4
2。2。1 嘌呤分析方法 4
2。2。2 标曲制备 4
2。2。3 样品初筛 4
2。2。4 室温水浸泡 5
2。2。5 水浴 加工方式对食物中嘌呤类物质含量的影响:http://www.youerw.com/shiping/lunwen_96514.html