CN108771108A - A kind of method that storage and processing controls and measures freshwater shrimp purine in the process - Google Patents
A kind of method that storage and processing controls and measures freshwater shrimp purine in the process Download PDFInfo
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- CN108771108A CN108771108A CN201810570376.4A CN201810570376A CN108771108A CN 108771108 A CN108771108 A CN 108771108A CN 201810570376 A CN201810570376 A CN 201810570376A CN 108771108 A CN108771108 A CN 108771108A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C29/00—Processing shellfish or bivalves, e.g. oysters, lobsters; Devices therefor, e.g. claw locks, claw crushers, grading devices; Processing lines
- A22C29/02—Processing shrimps, lobsters or the like ; Methods or machines for the shelling of shellfish
- A22C29/021—Cleaning operations on shellfish, e.g. evisceration, brushing
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Abstract
The present invention relates to a kind of methods for being controlled during storage and processing and measuring freshwater shrimp purine, and this approach includes the following steps：A. raw material examination is selected：Fresh and alive Taihu Lake freshwater shrimp rejects dead freshwater shrimp caused by transportational process, and sort out freshwater shrimp is complete, uniform in size, disease-free, muscle consolidation, flexible individual；B. preliminary cleaning：The freshwater shrimp of selected qualification is tentatively cleaned with clear water, removes the impurity such as silt and the water plant of freshwater shrimp body surface；C. it stores：Freshwater shrimp after cleaning up stores 5h or more, and storage temperature section is 0~1 DEG C, 3-5 DEG C or 18-25 DEG C；D. it processes：Purine is removed using microwave processing, boiling processing or ultrasonic wave processing.The present invention can effectively reduce the purine content in the freshwater shrimp of Taihu Lake, and not destroy other nutriments and mouthfeel in freshwater shrimp, can be widely applied in the diet of patient with gout.
Description
Technical field
It controls and measures the present invention relates to processing of aquatic products and storing technology field, more particularly in a kind of storage and processing and is green
The method of shrimp purine.
Background technology
Taihu Lake freshwater shrimp is a kind of arthropod to live in water, belongs to arthropod shell-fish, is distributed widely in China river
In river, lake, reservoir and pond.Taihu Lake is one of three big fresh water lake of China, and aquatic species are abundant, and wherein Taihu Lake freshwater shrimp is most
One of aquatic products welcomed by the people.Its shell is thin, fine and tender taste, delicious flavour, and nutritive value is high, is the water of high protein and low fat
Food is produced, is quite favored by consumer.Contain abundant magnesium, calcium, phosphorus and purine in freshwater shrimp, cardiomotility can be adjusted, protects
Shield heart vascular system reduces the cholesterol level in blood, prevents artery sclerosis, at the same can also coronary artery dilator, be conducive to
Preventing hypertension and myocardial infarction.
Freshwater shrimp is although delicious, but can not be excessive edible freshwater shrimp in contain a large amount of purine substance, purine is nucleic acid
Chinese medicinal composition part, be organism carry out metabolism important substance, mainly have adenine, guanine, hypoxanthine and
Xanthine.The main source of purine has synthesis in vivo, tissue amplifying nucleic acid to decompose and absorbed from food in human body.And it grows
The intake of phase high purine food, purine metabolism can become uric acid in human body, and wherein xanthine is the direct sources of uric acid, and secondary
Xanthine and guanine are its secondary sources, and the two is that xanthine is oxidized under the action of xanthine oxidase, finally
Xanthine is oxidized to uric acid.Along with some inducements can cause purine metabolic disturbance, lead to hyperuricemia and gout
The disease of equal disorders of purine metabolism.
Therefore purine content in control freshwater shrimp, provides a kind of rational freshwater shrimp processing method, the purine controlled in freshwater shrimp contains
Amount provides science diet guidance for gout patients.It is close for controlling the document of purine content in freshwater shrimp storage and processing at present
Blank is how to improve freshwater shrimp yield mostly.
Invention content
The method that the object of the present invention is to provide a kind of to control in storage and processing and measure freshwater shrimp purine content, this method
By specific processing method, can the purine content in freshwater shrimp be reduced during storage, science drink is provided for ventilation patient
Index finger is led.
The present invention above-mentioned technical purpose technical scheme is that：
A kind of method for being controlled in storage and processing and measuring freshwater shrimp purine, includes the following steps：
A. raw material examination is selected：Fresh and alive Taihu Lake freshwater shrimp, rejects dead freshwater shrimp caused by transportational process, sort out freshwater shrimp is complete,
Uniform in size, disease-free, muscle consolidation, flexible individual；
B. preliminary cleaning：The freshwater shrimp of selected qualification is tentatively cleaned with clear water, removes the silt and water of freshwater shrimp body surface
The impurity such as grass；
C. it stores：Freshwater shrimp after cleaning up stores 5h or more, and storage temperature section is 0~1 DEG C, 3-5 DEG C or 18-25 DEG C；
D. it processes：Purine is removed using microwave processing, boiling processing or ultrasonic wave processing.
Using the processing method, the purine content of freshwater shrimp after stored frozen can be effectively reduced, and passes through the later stage
It boils, freshwater shrimp is allow to be eaten by patient with gout.
Preferably, the freshwater shrimp comes from the farm to put on record through local inspection and quarantine mechanism, which is located at too
In lake water domain.
It does so, it can be ensured that the safe source of freshwater shrimp avoids differing caused cross-infection due to freshwater shrimp source.
Further preferably, using clean tap water to it is being salvaged from Taihu Lake, clean by the freshwater shrimp selected,
Until water after cleaning is clean.
It does so, the impurity such as silt, the water plant of freshwater shrimp body surface attachment can be removed, be convenient for the progress of latter acts.
Preferably, in the step c, storage temperature is 18-25 DEG C.
Preferably, in the Step d, the microwave processing method is：Take 8-12g freshwater shrimp meat（0.8-1.2 cm3Meat
Fourth）It is placed in 140-200ml water, places it in 5min or more in the microwave environment that frequency is 2000-2800MHz.
It does so, blueness can not be destroyed while so that each purine is effectively dissolved in aqueous solution destroying freshwater shrimp cell
The mouthfeel of shrimp.Using specific microwave scavenging period, this is because under microwave environment, the increase at any time of purine content and urgency
Play declines, and in 0~5 minute, purine total content about reduces half or so, and after five minutes, purine content reduces speed ten
Divide slowly, tends to balance.Therefore control microwave scavenging period, not only can effectively destroy freshwater shrimp cell, make each in freshwater shrimp
Purine is enough to be dissolved in aqueous solution, and can reduce energy consumption, is economized on resources.
Preferably, in the Step d, the boiling processing method is：Take 8-12g freshwater shrimp meat（0.8-1.2 cm3Meat
Fourth）It is placed in 140-200ml water, places it in 5min or more in lower 100 DEG C of the water bath of normal pressure.
The chemical property of purine is more stable, and general high temperature process will not make purine generate variation, but purine has
Good water solubility.Boiling can effectively cut down purine, can dissolve out intracellular purine and then cut down fast in aquatic products
Purine, wherein the thermal extraction effect of adenine is most apparent, and hypoxanthine and guanine content are reduced, but decrement is less.Boiling
Purine in food can effectively be cut down, removal efficiency may be related with food variety and food cutting size.
Preferably, in the Step d, the Ultrasonic Machining is：Take 8-12g freshwater shrimp meat（0.8-1.2 cm3
Meat cubelets）It is placed in 140-200ml water, places it in 5min or more in the environment that frequency is 30-50kHz.
It does so, can effectively reduce the purine content of freshwater shrimp, the purine in freshwater shrimp is made to be dissolved out.Using specific super
Sound scavenging period is because in 0~5 minute be cleaned by ultrasonic, and the purine content in aqueous solution is in rising trend, 5
In~10 minutes, the dissolution rate of purine content starts to reduce and gradually tend towards stability, therefore controls and be cleaned by ultrasonic the time, not only may be used
It is dissolved in aqueous solution so that purine in freshwater shrimp is enough, and energy consumption can be reduced, economized on resources.
Preferably, the freshwater shrimp after freezing processing 4.5-5.5 hours, is refrigerated at -3-0 DEG C at 3-5 DEG C
Storage, storage time≤15 day.
Preferably, the freshwater shrimp after cleaning up stores 5h or more, storage temperature is 20 DEG C.
Further preferably, freshwater shrimp freezing processing at 0 DEG C carries out stored frozen after 5 hours at 4 DEG C, storage
Time≤15 day.
Because at 0 DEG C, the purine content general trend in freshwater shrimp is to rise to tend towards stability after declining rapidly, especially 0
Fall off rate in~5 hours is maximum.Therefore it does so, can further reduce the purine content in freshwater shrimp.
Preferably, carrying out pre-treatment to the freshwater shrimp meat cubelets when detection：Take the above-mentioned freshwater shrimp meat cubelets of 0.18-0.22g in 8-
In 12mL centrifuge tubes, 2-4mL 8-12% perchloric acid, oscillation is added, 100 DEG C of hydrolysis 50-70min take out postcooling to room temperature, add
Enter 0.8-1.2mol/L NaOH and adjust pH to alkalinity, is settled to 8-12mL, 4500-5500r/min centrifuges 25-35min, takes
Supernatant is filtered through filter paper, accurately takes filtrate 1-3mL, and 0.8-1.5mol/L HCL adjusting pH are added and are approached with mobile phase, are added
1.2-1.6mol/L HCl 1-1.5mL、140-180 g/L NaNO2 Solution 0.1-0.3mL is put into 50-70 DEG C of water after oscillation
20-40 min are solved, is cooled to room temperature and 0.8-1.2mol/L NaOH adjusting pH is added to neutrality, the phosphate of pH 7.0 is added
It is settled to 8-12mL, 25-35 DEG C of constant temperature after the xanthine oxidase 8-12mL oscillations of buffer solution 1.5-2.5mL, 80-120U/L
Water-bath 25-35min is used 0.4-0.5 μm of filtering with microporous membrane, is measured using HPLC after being cooled to room temperature.
The mobile phase of the present invention refers to H3PO4-KH2PO4Buffer solution（7.35 mmol/L, pH 3.8）.Using the measurement work
Artistic skill reaches Accurate Determining 4 kinds of purine of particular process process pair of the present invention（Adenine, guanine, hypoxanthine and xanthine）With it is total
The destruction of purine and abatement situation.
In conclusion the invention has the advantages that：
1, Taihu Lake freshwater shrimp is processed using this method, while ensureing Taihu Lake freshwater shrimp good taste, reduces its purine
Content allows Taihu Lake freshwater shrimp to be widely used in the diet of patient with gout；
2, in the method, the impurity such as silt, water plant are removed using preliminary cleaning, followed by ultrasonic cleaning it is certain when
Between, the purine content in freshwater shrimp is reduced, removal rate reaches 27.5%, is then being carried out to freshwater shrimp cell by microwave cleaning device
It destroys, the purine for keeping freshwater shrimp intracellular is effectively dissolved in aqueous solution, the further purine content reduced in freshwater shrimp.
3, the purine content in the method removal freshwater shrimp of solubilization of microwave, removal efficiency is used to reach 65% for the first time, and into
Row microwave clean during control scavenging period, can not only make each purine in freshwater shrimp it is enough be dissolved in aqueous solution
In, and energy consumption can be reduced, it economizes on resources.
4, freshwater shrimp after treatment by using the treatment method is eaten, the good mouthfeel of freshwater shrimp can be obtained, abundant nutriment may be used also
Cause the possibility of gout to avoid a large amount of purine of acquisition.
Description of the drawings
Fig. 1 is purine changes of contents rule figure in 0 DEG C of freshwater shrimp storage；
Fig. 2 is purine changes of contents rule figure in 4 DEG C of freshwater shrimp storages；
Fig. 3 is purine changes of contents rule in 20 DEG C of freshwater shrimp storages；
Fig. 4 is the variation of purine content in freshwater shrimp boiling process；
Fig. 5 is the variation of purine content during freshwater shrimp ultrasonic wave processing；
Fig. 6 is the variation of purine content in freshwater shrimp microwave process.
Specific implementation mode
Embodiment 1：
The method for being controlled in storage and processing and measuring freshwater shrimp purine, includes the following steps：
A. raw material examination is selected：Fresh and alive Taihu Lake freshwater shrimp, rejects dead freshwater shrimp caused by transportational process, sort out freshwater shrimp is complete,
Uniform in size, disease-free, muscle consolidation, flexible individual；Freshwater shrimp comes from the cultivation put on record through local inspection and quarantine mechanism
, which is located in Tai Lake.It does so, it can be ensured that the safe source of freshwater shrimp avoids differing due to freshwater shrimp source
Caused cross-infection；
B. preliminary cleaning：The freshwater shrimp of selected qualification is tentatively cleaned with clear water, removes the silt and water of freshwater shrimp body surface
The impurity such as grass；Using clean tap water to it is being salvaged from Taihu Lake, clean by the freshwater shrimp selected, after cleaning
Water be clean until.It does so, the impurity such as silt, the water plant of freshwater shrimp body surface attachment can be removed, convenient for latter acts
It carries out；
C. it stores：Freshwater shrimp after cleaning up stores 5h or more, and storage temperature section is 0~1 DEG C；
D. it processes：It is processed using microwave；Microwave processing method is：Take 8-12g freshwater shrimp meat（0.8-1.2 cm3 meat cubelets）It is placed in 140
In -200ml water, 5min or more in the microwave environment that frequency is 2000-2800MHz is placed it in.
Using the processing method, the purine content of freshwater shrimp after stored frozen can be effectively reduced, and passes through the later stage
It boils, freshwater shrimp is allow to be eaten by patient with gout.
Pre-treatment is carried out to freshwater shrimp meat cubelets when detection：It takes the above-mentioned freshwater shrimp meat cubelets of 0.2g in 8-12mL centrifuge tubes, 2mL is added
8% perchloric acid, oscillation, 100 DEG C of 50 min of hydrolysis take out postcooling to room temperature, 0.8 mol/L NaOH are added and adjust pH to alkali
Property, it is settled to 8mL, 4500 r/min centrifuge 28 min, take supernatant to be filtered through filter paper, accurately take filtrate 1.5mL, are added
0.8mol/L HCL adjust pH and are approached with mobile phase, and 1.2 mol/L HCl 1.0mL, 140 g/L NaNO are added2Solution
0.18mL is put into 50 DEG C of 25 min of hydrolysis after oscillation, be cooled to room temperature and 0.8mol/L NaOH adjustings pH is added to neutrality, add
Enter phosphate buffer 1 .8 mL, the xanthine oxidase of pH 7.0（80U/L）It is settled to 10 mL after 8.0 mL oscillations, 25
DEG C water bath with thermostatic control 25min is measured with 0.4 μm of filtering with microporous membrane after being cooled to room temperature using HPLC.After testing, it adopts
75% is reduced with the purine content in the freshwater shrimp of this method working process.
Embodiment 2：
A kind of method for being controlled in storage and processing and measuring freshwater shrimp purine, includes the following steps：
A. raw material examination is selected：Fresh and alive Taihu Lake freshwater shrimp, rejects dead freshwater shrimp caused by transportational process, sort out freshwater shrimp is complete,
Uniform in size, disease-free, muscle consolidation, flexible individual；Freshwater shrimp comes from the cultivation put on record through local inspection and quarantine mechanism
, which is located in Tai Lake.It does so, it can be ensured that the safe source of freshwater shrimp avoids differing due to freshwater shrimp source
Caused cross-infection；
B. preliminary cleaning：The freshwater shrimp of selected qualification is tentatively cleaned with clear water, removes the silt and water of freshwater shrimp body surface
The impurity such as grass；Using clean tap water to it is being salvaged from Taihu Lake, clean by the freshwater shrimp selected, after cleaning
Water be clean until.It does so, the impurity such as silt, the water plant of freshwater shrimp body surface attachment can be removed, convenient for latter acts
It carries out；
C. it stores：Freshwater shrimp after cleaning up stores 5h or more, and storage temperature section is 3-5 DEG C；
D. it processes：Removing purine is processed using boiling；Boiling processing method is：Take 8-12g freshwater shrimp meat（0.8-1.2 cm3Meat cubelets）
It is placed in 140-200ml water, places it in 5min or more in lower 100 DEG C of the water bath of normal pressure；
The chemical property of purine is more stable, and general high temperature process will not make purine generate variation, but purine has well
Water solubility.Boiling can effectively cut down purine, can dissolve out intracellular purine and then cut down the purine in aquatic products,
In, the thermal extraction effect of adenine is most apparent, and hypoxanthine and guanine content are reduced, but decrement is less.Boiling can have
Purine in effect abatement food, removal efficiency may be related with food variety and food cutting size.
Using the processing method, the purine content of freshwater shrimp after stored frozen can be effectively reduced, and passes through the later stage
It boils, freshwater shrimp is allow to be eaten by patient with gout.
After testing, 85% is reduced using the purine content in the freshwater shrimp of this method working process.
Embodiment 3：
The method for being controlled in storage and processing and measuring freshwater shrimp purine, includes the following steps：
A. raw material examination is selected：Fresh and alive Taihu Lake freshwater shrimp, rejects dead freshwater shrimp caused by transportational process, sort out freshwater shrimp is complete,
Uniform in size, disease-free, muscle consolidation, flexible individual；Freshwater shrimp comes from the cultivation put on record through local inspection and quarantine mechanism
, which is located in Tai Lake.It does so, it can be ensured that the safe source of freshwater shrimp avoids differing due to freshwater shrimp source
Caused cross-infection；
B. preliminary cleaning：The freshwater shrimp of selected qualification is tentatively cleaned with clear water, removes the silt and water of freshwater shrimp body surface
The impurity such as grass；Using clean tap water to it is being salvaged from Taihu Lake, clean by the freshwater shrimp selected, after cleaning
Water be clean until.It does so, the impurity such as silt, the water plant of freshwater shrimp body surface attachment can be removed, convenient for latter acts
It carries out；
C. it stores：Freshwater shrimp after cleaning up stores 5h or more, and storage temperature section is 18-25 DEG C；
D. it processes：Purine is removed using ultrasonic wave processing；
Ultrasonic Machining is：Take 8-12g freshwater shrimp meat（0.8-1.2 cm3Meat cubelets）It is placed in 140-200ml water, is set
The 5min or more in the environment that frequency is 30-50kHz.
It does so, can effectively reduce the purine content of freshwater shrimp, the purine in freshwater shrimp is made to be dissolved out.Using specific super
Sound scavenging period is because in 0~5 minute be cleaned by ultrasonic, and the purine content in aqueous solution is in rising trend, 5
In~10 minutes, the dissolution rate of purine content starts to reduce and gradually tend towards stability, therefore controls and be cleaned by ultrasonic the time, not only may be used
It is dissolved in aqueous solution so that purine in freshwater shrimp is enough, and energy consumption can be reduced, economized on resources.
After testing, 88% is reduced using the purine content in the freshwater shrimp of this method working process.
To sample pre-treatments before detection：
It taking the above-mentioned samples of 0.20g in 10mL centrifuge tubes, 10 % perchloric acid of 3.0mL is added, oscillation, 100 DEG C hydrolyze 60 min,
Postcooling is taken out to room temperature, 1.0 mol/L NaOH are added and adjust pH to alkalinity, are settled to 10mL, 5000 r/min centrifugations
30 min, take supernatant to be filtered through filter paper, accurately take filtrate 2mL, and 1 mol/L HCL adjusting pH are added and are approached with mobile phase, add
Enter 1.4 mol/L HCl 1.2mL, 160.0 g/L NaNO2 Solution 0.2mL is put into 60 DEG C of 30 min of hydrolysis, cooling after oscillation
1.0 mol/L NaOH are added to room temperature and adjust pH to neutrality, 2.0 mL of phosphate buffer, the xanthine of pH 7.0 is added
Oxidizing ferment（100U/L）10 mL are settled to after 10.0 mL oscillations, 30 DEG C of 30 min of water bath with thermostatic control are used after being cooled to room temperature
0.45 μm of filtering with microporous membrane, is measured using HPLC.
Chromatographic condition：Chromatographic column：Agilent ZORBAX SB-Cl8（4.6 mm×250 mm, 5 μm）；Mobile phase：
H3PO4-KH2PO4Buffer solution（7.35 mmol/L, pH 3.8）, flow velocity：1.0 mL/min；Column temperature：30 ℃；Sample size：20 μ
L；Ultraviolet detection wavelength：254 nm.
As a result with analysis：
1. the variation of purine content in freshwater shrimp storage
Purine changes of contents curve can control purine for researcher's aquatic products and provide foundation in storage in freshwater shrimp, and purine is being store
Change curve during Tibetan is as shown in Figure 1, Figure 2 and Fig. 3.
It can be seen that in 0 DEG C of storage from Fig. 1-Fig. 3, the purine total amount of freshwater shrimp is first rapid to be declined, then gradually
It increases, and adenine content accounts for highest in freshwater shrimp, therefore, the variation tendency of adenine and purine total amount is consistent, and is all fast
Then speed, which declines, to be increased.Hypoxanthine is also to fall before then to increase, but downward trend is big without adenine.And guanine
With xanthine content very little, so variation unobvious.As it can be seen that freshwater shrimp purine content general trend in 0 DEG C of storage is fast
Speed rises after declining to tend towards stability, but overall content is to decline.Adenine, hypoxanthine occur variation be because animal after death
There are enzymatic degradation reactions, wherein being catalyzed from atriphos（ATP）It is transformed into inosinic acid（IMP）Enzyme be endogenous enzyme.
At 4 DEG C store when, the variation tendency of 4 kinds of purine is consistent when store at 0 DEG C with it, be all first rapidly decline after by
Edge up height.Purine content is also to rise and then tend towards stability after falling before in 20 DEG C of freshwater shrimp storages.This stores item in 2
Under part, the purine content of freshwater shrimp is to be declined.Its purine content reduce time interval be longer than when being housed in 0,4 DEG C when
Between section, this may be related with the catalysis ATP enzyme activity of enzyme that is converted into IMP.
The content that can reduce purine rapidly is processed within 5 hours or so as can be seen that being stored in freshwater shrimp, long-term stored frozen also may be used
Total purine content in freshwater shrimp can be reduced, and freshwater shrimp at this time is whether from results of sensory evaluation or T-VBN values, is all that people can
Receive.
2. the variation of purine content during freshwater shrimp boiling
In 100 DEG C of water-baths, purine content is reduced freshwater shrimp as time increases, and purine content drops rapidly in 0~5 minute
Low, purine total amount reduces 40% or so, and adenine reduces 50% or so, and hypoxanthine and guanine also decrease；5~10
Minute purine content reduces speed and is less than initial 5 minutes, and the speed of reduction later is smaller and smaller, until tending to balance.As a result
See Fig. 4.
The chemical property of purine is more stable, and general high temperature process will not make purine generate variation, but purine has
Good water solubility.Boiling can effectively cut down purine, can dissolve out intracellular purine and then cut down fast in aquatic products
Purine, wherein the thermal extraction effect of adenine is most apparent, and hypoxanthine and guanine content are reduced, but decrement is less.
According to meats such as the surveyed pork of researcher, chicken, in boiling, purine total content about reduces by 30%, in the yellow croaker flesh of fish
Purine total amount reduces nearly 40%, it is seen that boiling can effectively cut down purine in food, and removal efficiency may be cut with food variety and food
Size is related.
3.2.3 in freshwater shrimp ultrasonic procedure purine content variation
Freshwater shrimp is in 40 kHz ultrasound environments, and purine content extends at any time to be gradually decreased, and downward trend ratio is at 100 DEG C
Downward trend in water-bath is gentle, sees Fig. 5.
As it can be seen that freshwater shrimp is when 5 minutes ultrasonic, purine total amount has dropped 25% or so, and adenine has dropped 30% or so, and bird is fast
Purine and hypoxanthine also decline, but apparent not as adenine, this illustrates that ultrasound can also promote the dissolution of purine.And water-bath
It compares, purine downward trend is big not as water-bath, and the thermal extraction ratio of possible purine in a water bath extracts by force in ultrasound.
3.2.4 in freshwater shrimp microwave process purine content variation
In the microwave environment of 2450 Hz, purine content extends at any time drastically to be reduced freshwater shrimp, and downward trend ratio is 100
Downward trend in DEG C water-bath is precipitous, sees Fig. 6.In 0~5 min, purine total content about reduces 55% or so, adenine content
65% or so is reduced, guanine and hypoxanthine content slowly decline, xanthine changes of contents unobvious；Content after 5 min
It is very slow to reduce speed, tends to balance.It can be seen that microwave technology can also promote purine in aquatic products to dissolve out.
Microwave-assisted extraction technique has very strong effect in terms of chemical substance extraction, is accordingly used in the extraction of purine in freshwater shrimp
There is effect, it can destroy freshwater shrimp cell, to make each purine effectively incorporate in aqueous solution.
Conclusion：
Freshwater shrimp purine changes of contents rule in storage has been probed into this experiment, and using heating（Boiling）, ultrasound and microwave
Equal water extract 4 kinds of purine of secondary process technical research（Adenine, guanine, hypoxanthine and xanthine）With breaking for total purine
Bad and abatement situation, obtains to draw a conclusion：
1, freshwater shrimp purine changing rule in storage is：After adenine, hypoxanthine and total purine content reduce rapidly
It is slowly lowered to gently, after death enzymatic reaction is related with freshwater shrimp for this, and guanine and xanthine change unobvious.And long-term storage
It is likely to reduced the content of purine in freshwater shrimp.
2, the processing methods such as boiling, ultrasound and microwave can effectively assist purine in freshwater shrimp to dissolve out and then cut down fast in freshwater shrimp
Purine content.Microwave removal efficiency > boiling removal efficiency > ultrasound removal efficiencies, cut down purine in freshwater shrimp using above-mentioned technology, can
To significantly reduce the content of purine in freshwater shrimp.
3, by testing above, the reasonable diet of the production and processing of freshwater shrimp processing enterprise and consumer can effectively be instructed to practise
It is used.
This specific embodiment is only explanation of the invention, is not limitation of the present invention, people in the art
Member can as needed make the present embodiment the modification of not creative contribution after reading this specification, but as long as at this
It is all protected by Patent Law in the right of invention.
Claims (9)
1. a kind of method for being controlled in storage and processing and measuring freshwater shrimp purine, which is characterized in that include the following steps：
A. raw material examination is selected：Fresh and alive Taihu Lake freshwater shrimp, rejects dead freshwater shrimp caused by transportational process, sort out freshwater shrimp is complete,
Uniform in size, disease-free, muscle consolidation, flexible individual；
B. preliminary cleaning：The freshwater shrimp of selected qualification is tentatively cleaned with clear water, removes the silt and water of freshwater shrimp body surface
The impurity such as grass；
C. it stores：Freshwater shrimp after cleaning up stores 5h or more, and storage temperature section is 0~1 DEG C, 3-5 DEG C or 18-25 DEG C；
D. it processes：Purine is removed using microwave processing, boiling processing or ultrasonic wave processing.
2. the method for being controlled in a kind of storage and processing according to claim 1 and measuring freshwater shrimp purine, it is characterised in that：Institute
It states freshwater shrimp and comes from the farm to put on record through local inspection and quarantine mechanism, which is located in Tai Lake.
3. the method for being controlled in a kind of storage and processing according to claim 2 and measuring freshwater shrimp purine, it is characterised in that：Institute
In the step c stated, storage temperature is 18-25 DEG C.
4. the method for being controlled in a kind of storage and processing according to claim 2 and measuring freshwater shrimp purine, it is characterised in that：Institute
In the Step d stated, the microwave processing method is：It takes 8-12g freshwater shrimp meat cubelets to be placed in 140-200ml water, places it in frequency
For 5min or more in the microwave environment of 2000-2800MHz.
5. the method for being controlled in a kind of storage and processing according to claim 2 and measuring freshwater shrimp purine, it is characterised in that：Institute
In the Step d stated, the boiling processing method is：It takes 8-12g freshwater shrimp meat cubelets to be placed in 140-200ml water, places it in normal pressure
5min or more in lower 100 DEG C of water bath.
6. the method for being controlled in a kind of storage and processing according to claim 2 and measuring freshwater shrimp purine, it is characterised in that：Institute
In the Step d stated, the Ultrasonic Machining is：It takes 8-12g freshwater shrimp meat cubelets to be placed in 140-200ml water, places it in frequency
5min or more in the environment that rate is 30-50kHz.
7. special according to the method for being controlled in a kind of storage and processing of claim 4-6 any one of them and measuring freshwater shrimp purine
Sign is：The freshwater shrimp carries out stored under refrigeration at -3-0 DEG C after freezing processing 4.5-5.5 hours at 3-5 DEG C, when storage
Between≤15 days.
8. the method for being controlled in a kind of storage and processing according to claim 3 and measuring freshwater shrimp purine, it is characterised in that：It will
Freshwater shrimp after cleaning up stores 5h or more, and storage temperature is 20 DEG C.
9. special according to the method for being controlled in a kind of storage and processing of claim 4-6 any one of them and measuring freshwater shrimp purine
Sign is：Pre-treatment is carried out to the freshwater shrimp meat cubelets when detection：Take the above-mentioned freshwater shrimp meat cubelets of 0.18-0.22g in 8-12mL centrifuge tubes
In, 2-4mL 8-12% perchloric acid, oscillation is added, 100 DEG C of hydrolysis 50-70min take out postcooling to room temperature, 0.8- is added
1.2mol/L NaOH adjust pH to alkalinity, are settled to 8-12mL, 4500-5500r/min centrifuges 25-35min, takes supernatant
It is filtered through filter paper, accurately takes filtrate 1-3mL, 0.8-1.5mol/L HCL adjusting pH are added and are approached with mobile phase, 1.2- is added
1.6mol/L HCl 1-1.5mL、140-180 g/L NaNO2 Solution 0.1-0.3mL is put into 50-70 DEG C of hydrolysis 20- after oscillation
40 min are cooled to room temperature and 0.8-1.2mol/L NaOH adjusting pH are added to neutrality, the phosphate buffer of pH 7.0 is added
It is settled to 8-12mL, 25-35 DEG C of water bath with thermostatic control after the xanthine oxidase 8-12mL oscillations of 1.5-2.5mL, 80-120U/L
25-35min is used 0.4-0.5 μm of filtering with microporous membrane, is measured using HPLC after being cooled to room temperature.
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