Purine Base Contents in Foods and Effects of Cooking Methods

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  • 食品中のプリン塩基量およびそれに対する調理方法の影響
  • ショクヒンチュウ ノ プリン エンキリョウ オヨビ ソレニ タイスル チョウリ

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Abstract

Four purine bases, xanthine, hypoxanthine, adenine and guanine in various food were quantitatively analyzed using the liquid chromatographic technique. A study was also conducted on the effects of cooking methods on their contents in some selected foods.<BR>Total purine contents were as follows; cereals: 0.11-0.54, beans: 0.54-1.21, eggs: trace, milk: 0, vegetables: 0.38-0.40 and mushrooms: 0.19-1.01 mmole/100g wet basis respectively.<BR>To know the effect of sauteing, broiling and boiling on the purines retentive, the cooked foods was submitted to purine analysis. Sauteing and broiling retained most of all purine bases, but boiling exhibited different effects. Almost of purine bases of vegetables were retained after boiling. In the cases of meats, significant amounts of purine bases, especially xanthine and hypoxanthine, were into the drain juice. However, when the water was boiled down to small volume, the eluted bases might be readsorbed in the solid.

Journal

  • Eiyo To Shokuryo

    Eiyo To Shokuryo 35 (2), 103-109, 1982

    JAPAN SOCIETY OF NUTRITION AND FOOD SCIENCE

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