不同食品基質對嘌呤分析中酸水解條件之影響

The Effect of Matrix on Acid Hydrolysis Conditions Related to Purine Content Determination

駱錫能(Shyi-Neng Lou) ； 邱一鳴(E-Mean Chiu) ； 翁瑞光(Rei-G Wong) ； 徐可芳(Ke-Fang Hsu) ； 曾嘉豪(Chia-Hao Zeng) ； 施欣玫(Hsin-Mei Shih)

《宜蘭大學生物資源學刊》 3卷1期 (2006/12) Pp. 85-91

https://doi.org/10.6175/job.2006.31.19

摘要

本研究之目的在於探討不同食品基質對嘌呤含量分析中酸水解條件之影響，實驗利用三氟醋酸與甲酸的混合酸，對草蝦、白鯧、鰻魚、乾香菇和黃豆等不同基質之食品進行水解，以獲取嘌呤物質最高回收率之水解條件為指標。結果顯示，草蝦、白鯧和鰺魚的嘌呤物質中皆有相當量之次黃嘌呤，香菇之嘌呤物質中次黃嘌呤時含量最低，黃豆則僅含有腺嘌呤與鳥糞嘌呤，並無次黃嘌呤。在三種水產品基質中，草蝦的嘌呤含量分析最適水解條件為100℃酸水解30至40分鐘間，白鯧之總嘌呤含量於100℃下水解30分鐘時達最高，然而，鰺魚在120℃下酸水解所得之個別和總嘌呤含量皆明顯高於100℃酸水解，水解最適時間為35分鐘，植物性產品中香菇的最適水解條件為120℃，15分鐘或是100℃下水解35分鐘，黃豆則以100℃下水解30-35分鐘間較佳。綜合以上，顯示不同食品基質對水解條件確有不同之影響，推測可能與嘌呤相關物質與食品成分之結合型態不同有關。考量分析方法之簡便性需求，實驗結果建議一般食品中嘌呤含量分析之混合酸水解條件可為100℃下水解35分鐘，部份食品因基質效應的不同而有差異，需另行各別評估。

關鍵字

嘌呤含量 ； 酸水解條件 ； 食品基質 ； 離子對高效層析

並列摘要

The purpose of this study was to evaluate the optimal acid hydrolysis condition related to the different food matrixes. Grass shrimp, pomfret, horse mackerel, shiitake and soybean, as various food matrixes, were hydrolyzed by a mixture of trifluoroacetic acid and formic acid during different conditions. The aliquot was then analyzed by ion-pair HPLC to quantify the purine content. The results indicated that the grass shrimp, pomfret and horse mackerel contained adenine, guanine and hypoxanthine, while the shiitake had the same profile as fishery products except a lower level of hypoxanthine. No hypoxanthine was observed in the soybean. The optimal hydrolyzed conditions of fishery product matrixes were evaluated. The highest total purine content in grass shrimp was obtained by acid hydrolysis for 30-40 min at 100℃, which the similar results was also found in the pomfret for 30 min at 100℃. However, the level of purine content was higher at 120℃ hydrolyzed than at 100℃ in the horse mackerel, the optimal duration for hydrolysis was 35 min for both of the temperature. The purine content of shiitake and soybean, as matrix of plant, were also investigated. The optimal hydrolysis condition for shiitake was at 120℃for 15 min, while the same level of purine content could be also obtained under 100℃ for 35 min. The soybean could be hydrolyzed at 100℃ for 30-35 min to get the highest purine content. Collectively, the condition of acid hydrolysis for purine content analysis was indeed affected by the different matrix. This phenomen was probably related to the combined types between purine substance and food components. In consider the convenience of routine work, a suggestion was proposed that the proper acid hydrolysis condition of food system could be carried at 100℃ for 35 min. However, some food matrixes might result in significant error, therefore, those should be evaluated individually.

並列關鍵字

purine content ； acid hydrolysis conditions ； food matrix ； ion-pair HPLC