CN112244201A

CN112244201A - Method for degrading purines

Info

Publication number: CN112244201A
Application number: CN201910662221.8A
Authority: CN
Inventors: 郑星; 李晶; 张川; 伍世润; 程炳坤
Original assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Current assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Priority date: 2019-07-22
Filing date: 2019-07-22
Publication date: 2021-01-22

Abstract

The invention discloses a method for degrading purine. The method comprises the following steps: irradiating a photocatalytic substance with light using a light source to cause an electronic transition of the photocatalytic substance so as to form a strong oxidation active substance including a radical; contacting a food with said strong oxidative active so as to degrade purines in said food. The method can meet the requirement of a human body on diversified diet, and can reduce the purine substance intake of the human body, thereby reducing the risk of gout and ensuring healthy diet.

Description

Method for degrading purines

Technical Field

The invention belongs to the field of household appliances, and particularly relates to a purine degradation method.

Background

Long-term metabolic disorders of purine substances in the human body can cause over-high uric acid levels and deposition, thereby causing gout. In recent years, the global incidence of gout has been on the rise. A large number of researches prove that dietary factors have large influence on gout attack, diet is the main source of exogenous purine and uric acid of patients with high uric acid (gout), and after the foods with high purine such as seafood, meat and the like are taken for a long time, the excessive purine is easily generated in the human body, so that purine metabolic disorder is caused, and further gout is generated. The low-purine diet is helpful for relieving and preventing gout, but purine is a very stable small molecular substance and is difficult to degrade, and the purine intake is controlled by eating little or no purine, so that the diversified diet requirements of gout patients are severely limited.

Therefore, how to take purine intake and diversified diet requirements into consideration is still needed to be further researched.

Disclosure of Invention

The present invention is directed to solving, at least to some extent, one of the technical problems in the related art. To this end, it is an object of the present invention to propose a method for degrading purines. The method can meet the requirement of a human body on diversified diet, and can reduce the purine substance intake of the human body, thereby reducing the risk of gout and ensuring healthy diet.

According to one aspect of the invention, a method of degrading a purine is provided. According to an embodiment of the invention, the method comprises:

irradiating a photocatalytic substance with light using a light source to cause an electronic transition of the photocatalytic substance so as to form a strong oxidation active substance including a radical;

contacting a food with said strong oxidative active so as to degrade purines in said food.

The method for degrading purine according to the above embodiment of the present invention uses the principle of photocatalytic oxidation, and irradiates a photocatalytic active substance with light by using a light source, so that the photocatalytic active substance undergoes an electron transition to form a hole and a free electron, and further generates a large amount of active substances with strong oxidizing properties, such as free radicals, and the strong oxidizing active substance can oxidize and degrade purine substances in food into carbon dioxide, water and the like, thereby achieving the purpose of reducing purine content in food. Therefore, the method can meet the requirement of a human body on diversified diet, and can reduce the purine substance intake of the human body, thereby reducing the risk of gout and ensuring healthy diet.

In addition, the method for degrading purine according to the above embodiment of the present invention may further have the following additional technical features:

in some embodiments of the invention, the food is a cooking or post-cooking food. Thereby further improving the degradation efficiency and effect of purine substances in the food.

In some embodiments of the invention, the temperature of the food is 5-100 ℃, and/or the food is contacted with the strong oxidative active under vibration, stirring, convection, tumbling or boiling conditions.

In some embodiments of the present invention, the photocatalytic substance is at least one selected from the group consisting of nano titanium oxide, nano platinum, nano palladium, nano silicon oxide, and nano fullerene.

In some embodiments of the present invention, the light source has a wavelength of 200 to 800 nm.

In some embodiments of the invention, the photocatalytic material is nano titanium oxide, and the wavelength of the light source is 200-387 nm.

In some embodiments of the invention, the light source is ultraviolet light and/or visible light.

In some embodiments of the invention, the photocatalytic material is continuously or intermittently illuminated with the light source.

In some embodiments of the invention, the food is contacted with the strong oxidative active in a heated or non-heated state in order to degrade purines in the food.

In some embodiments of the invention, the foodstuff is contacted with the strong oxidative active under closed or non-closed conditions so as to degrade purines in the foodstuff.

In some embodiments of the present invention, the food is placed in a cooking appliance provided with the photocatalytic substance, and the photocatalytic substance is irradiated with the light source in a heated state or a non-heated state so that purine in the food will be degraded. Thereby controlling the degradation rate and effect of purine substances in the food according to the actual state of the food.

In some embodiments of the present invention, the light source is provided on an upper cover plate of the cooking appliance. The upper cover plate is closed, so that the light source can irradiate the photocatalytic substance in the cooking utensil.

In some embodiments of the present invention, at least a part of an inner surface of a pot of the cooking appliance is provided with the photocatalytic layer, and/or a detachable catalytic piece is provided in the cooking appliance, the photocatalytic layer is dispersed in the catalytic piece, and/or the photocatalytic layer is provided on at least a part of an outer surface of the catalytic piece, wherein the photocatalytic layer includes the photocatalytic material. Thereby further improving the degradation efficiency and effect of purine substances in the food.

In some embodiments of the present invention, the photocatalytic layer is formed using the photocatalytic substance, or is formed using a mixture including the photocatalytic substance.

In some embodiments of the invention, the photocatalytic layer is a coating or plating.

In some embodiments of the present invention, a polymer material having light transmittance is dispersed in the photocatalytic layer. Therefore, the light transmittance of the polymer catalyst layer can be obviously improved, and the degradation efficiency and effect of purine substances in food can be obviously improved.

In some embodiments of the invention, the photocatalytic layer has dispersed therein polycarbonate and/or polyacrylamide. Therefore, the photocatalytic layer has better transparency, and the excellent performances of non-stickiness, wear resistance and the like of the photocatalytic layer can be further improved.

In some embodiments of the invention, the thickness of the photocatalytic layer is 1 to 100 micrometers. Therefore, the photocatalytic layer and the cookware or the catalytic piece have better bonding strength.

In some embodiments of the invention, the thickness of the photocatalytic layer is 1 to 60 micrometers. Therefore, the photocatalytic layer and the cookware or the catalytic piece can have better bonding strength.

In some embodiments of the invention, the catalytic member is a transparent sleeve. Thereby allowing light from the light source to penetrate the transparent sleeve and irradiate the photocatalytic substance.

In some embodiments of the invention, the transparent sleeve is removably disposed over the light source.

In some embodiments of the present invention, the transparent sleeve is detachably provided on the upper cover plate of the cooking appliance, and the light source is provided in the transparent sleeve.

In some embodiments of the invention, the transparent sleeve is a glass sleeve or a polymer sleeve.

In some embodiments of the present invention, the transparent sleeve has a thickness of 0.01 to 10 mm. Therefore, the transparent sleeve has better mechanical strength, and the influence of the transparent sleeve on the illumination intensity and the like can be effectively reduced.

In some embodiments of the invention, the pot is a glass pot, a ceramic pot, an iron pot, a titanium pot, an aluminum pot or a stainless steel pot.

In some embodiments of the present invention, the cooking appliance further comprises a heating device disposed at the bottom of the pot.

Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.

Drawings

The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:

fig. 1 is a schematic structural view of a cooking appliance according to an embodiment of the present invention.

Fig. 2 is a schematic structural view of a cooking appliance according to still another embodiment of the present invention.

Fig. 3 is a schematic structural view of a cooking appliance according to still another embodiment of the present invention.

FIG. 4 is a schematic diagram of a catalytic element according to one embodiment of the invention.

Fig. 5 is a schematic structural view of a catalytic member according to yet another embodiment of the invention.

FIG. 6 is a schematic diagram of a catalytic element according to yet another embodiment of the invention.

Fig. 7 is a schematic structural view of a cooking appliance according to still another embodiment of the present invention.

Fig. 8 is a schematic structural view of a cooking appliance according to still another embodiment of the present invention.

Fig. 9 is a schematic structural view of a cooking appliance according to still another embodiment of the present invention.

Fig. 10 is a schematic structural view of a cooking appliance according to still another embodiment of the present invention.

Detailed Description

Reference will now be made in detail to embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like or similar reference numerals refer to the same or similar elements or elements having the same or similar function throughout. The embodiments described below with reference to the drawings are illustrative and intended to be illustrative of the invention and are not to be construed as limiting the invention.

According to one aspect of the invention, a method of degrading a purine is provided. According to an embodiment of the invention, the method comprises: irradiating the photocatalytic substance with light using a light source to cause an electronic transition of the photocatalytic substance so as to form a strong oxidation active substance including a radical; the food is contacted with a strong oxidizing active in order to degrade purines in the food. The method adopts a photocatalytic oxidation principle, and utilizes a light source to irradiate a photocatalytic active substance, so that the photocatalytic active substance generates electron transition to form a cavity and free electrons, and further generates a large amount of active substances with strong oxidizing property such as free radicals, and the like, and the strong oxidizing active substance can oxidize and degrade purine substances in food into carbon dioxide, water and the like, thereby achieving the purpose of reducing the content of purine in food. Therefore, the method can meet the requirement of a human body on diversified diet, and can reduce the purine substance intake of the human body, thereby reducing the risk of gout and ensuring healthy diet.

The method for degrading purine according to the above embodiment of the present invention will be described in detail.

According to an embodiment of the present invention, food before, during or after cooking may be contacted with a strong oxidative active substance generated from a photocatalytic substance, and purine substances in the food may be oxidatively degraded into carbon dioxide, water, etc. by the strong oxidative active substance. Preferably, the food during or after cooking can be contacted with the strong oxidation active substance, and the inventor finds that, when the food is cooked, on one hand, the purine substances in the food can be dissolved out or dissolved into the soup more through heating, so that the contact probability of the purine substances and the strong oxidation active substance is increased, and on the other hand, the contact probability of the purine substances and the strong oxidation active substance can be increased when the soup is boiled during cooking, so that the degradation rate and the degradation effect of the purine substances in the food can be obviously improved by adopting the preferable contact scheme; more preferably, the cooked food can be contacted with the strong oxidation active substance, so that purine substances in the food can be dissolved out more, the irradiation effect of a light source on the photocatalytic substance due to more steam in the cooking process can be avoided, the reaction degree of holes and free electrons formed by electron transition of the photocatalytic substance is ensured, and the degradation efficiency and the degradation effect of the purine substances in the food are further improved.

According to another embodiment of the present invention, when the food is contacted with the strong oxidative activity generated from the photocatalytic material, the temperature of the food may be 5 to 100 c, for example, 10 to 80 ℃, 15 ℃, 20 ℃, 25 ℃, 30 ℃, 35 ℃, 40 ℃, 45 ℃, 50 ℃, 55 ℃, 60 ℃, 65 ℃, 70 ℃, 75 ℃, 80 ℃, 85 ℃, 90 ℃, 95 ℃ or 100 ℃ can be used, and the inventors found that the contact probability of the purine substance and the strong oxidation active substance is the main factor influencing the degradation rate of the purine in the food, if the purine substance in the food is dissolved out as much as possible, the purine can be degraded well even at a low temperature, so that the purine can be degraded on food in cooking or after cooking by using a strong oxidation active substance generated by a photocatalytic substance at the temperature of 5-100 ℃, and the temperature of the food does not need to be strictly controlled; in addition, aiming at cooked food, the food can be contacted with the strong oxidation active substance in a heating or non-heating state, wherein in the heating state, the contact probability of the purine substances and the strong oxidation active substance can be increased due to factors such as liquid rolling, and the like, so that a proper operation method can be selected according to practical conditions such as the temperature of the cooked food, and the low energy consumption can be reduced on the premise of improving the degradation efficiency and effect of the purine substances in the food.

According to another embodiment of the present invention, in order to increase the contact probability of the purine substances in the food with the strong oxidative activity, the food can be contacted with the strong oxidative activity under vibration, stirring, convection, tumbling or boiling conditions, thereby improving the degradation efficiency and effect of the purine substances. Specifically, the food can be contacted with the active substance in a vibration state by means of ultrasound, or the contact probability of the purine substances in the food and the strong oxidation active substance can be increased by stirring or artificial stirring by a stirrer, or the food is heated unevenly by means of heating, so that phenomena such as convection, rolling, boiling and the like are generated.

According to another embodiment of the present invention, the light source may be generated by a battery or a commercial power, the photocatalytic material may be at least one selected from nano titanium oxide, nano platinum, nano palladium, nano silicon oxide and nano fullerene, and the wavelength of the light source may be 200 to 800 nm, so as to ensure that the photocatalytic material can generate electronic transition, so as to generate a photocatalytic reaction and oxidize and degrade purine, thereby degrading purine in food. Optionally, the light source can be selected to be ultraviolet light and/or visible light according to the actual composition of the photocatalytic substance, for example, when the photocatalytic substance is nano titanium oxide, the wavelength of the light source needs to be less than 387 nanometers to enable the nano titanium oxide to generate electronic transition, at the moment, the light source is ultraviolet light, and the wavelength of the light source can be 200-387 nanometers, so that the nano titanium oxide can generate photocatalytic reaction, purine substances in food can be further promoted to be degraded, and meanwhile, the effect of sterilizing the food can be achieved; when the photocatalytic substance is at least one of nano platinum, nano palladium, nano silicon oxide or nano fullerene doped and modified nano titanium oxide, the photocatalytic substance can generate photocatalytic reaction in a visible light region, and the photocatalytic substance can generate electronic transition under the irradiation of the light source by the visible light, so that the photocatalytic reaction is generated and purine is oxidatively degraded.

According to still another embodiment of the present invention, the time for degrading purine may be controlled by controlling the time for which the light source irradiates the photocatalytic material, wherein the manner for irradiating the photocatalytic material with the light source in the present invention is not particularly limited, and those skilled in the art may select the time according to actual needs, for example, the photocatalytic material may be irradiated with light continuously or intermittently by the light source to achieve the desired purine removal effect.

According to another embodiment of the invention, the food can be contacted with the strong oxidation active substance under the closed or non-closed condition so as to degrade purine in the food, and the inventor finds that the active cavities and free radicals have high reaction activity, so that the purine in the food can be degraded only by contacting the food with the strong oxidation active substance, and the requirement on the external environment is not high, so that the food can achieve a good purine degradation effect under the closed or non-closed condition. Therefore, a more appropriate purine degradation environment can be selected according to actual conditions such as food, a containing container, light source conditions and the like.

According to an embodiment of the present invention, food may be placed in a cooking appliance provided with a photocatalytic substance, and the photocatalytic substance may be irradiated with light using a light source in a heated state or a non-heated state so that purine in the food will be degraded. Therefore, the heating degree of the food, the irradiation time of the light source to the photocatalytic substance, whether the purine reaction is carried out in a photocatalytic and oxidative degradation mode under the continuous heating condition and the like can be controlled more favorably, and the degradation rate and the effect of purine in the food can be further controlled favorably according to the actual state of the food.

The cooking appliance used in the method for degrading purine according to the above embodiment of the present invention will be described in detail with reference to fig. 1 to 10.

According to an embodiment of the present invention, as shown in fig. 1, the light source 10 may be disposed on the upper cover 21 of the cooking utensil 20, so that when the upper cover 21 is closed, the light source 10 may irradiate the photocatalytic material disposed in the cooking utensil 20 under a sealed environment, the photocatalytic material generates an electron transition to form an active hole and a free electron, and further generates a strong oxidation active material such as a free radical, and the purine substance in the food is oxidized and degraded into carbon dioxide and water, thereby reducing the purine in the food. It should be noted that, the upper cover plate 21 can be detachably matched with the pot 22 of the cooking utensil 20 or can not be detachably matched with the pot, the detachable matching can be a plug-in type or a screw connection type, and the non-detachable matching can be that the upper cover plate 21 is movably connected with the pot 22 through a connecting piece.

According to a further embodiment of the present invention, as shown in fig. 1, 2 and 3, at least a portion of the inner surface of pot 22 of cooking utensil 20 is provided with photocatalytic layer 30; and/or a detachable catalytic member 40 is arranged in the cooking utensil 20, a photocatalytic substance 31 is dispersed in the catalytic member 40 (as shown in fig. 4), and/or a photocatalytic layer 30 is arranged on at least one part of the outer surface of the catalytic member 40, wherein the photocatalytic layer 30 comprises the photocatalytic substance 31 (as shown in fig. 5 and 6). Therefore, when the light source irradiates the inner surface of the pot and/or the catalytic element, more strong oxidation active substances such as free radicals and the like can be generated on the inner surface of the pot and/or the outer surface of the catalytic element, and food is in direct contact or indirect contact with the inner surface of the pot and/or the catalytic element, so that the aim of oxidizing and degrading purine in food is fulfilled, wherein preferably, the food is in direct contact with the inner surface of the pot and/or the catalytic element, so that the degradation efficiency and effect of purine substances in food can be further improved.

According to still another embodiment of the present invention, referring to fig. 5 and 6, the photocatalytic layer 30 located on the inner surface of the pot 22 and the photocatalytic layer 30 located on the outer surface of the catalytic member 40 may be formed independently of each other using the photocatalytic substance 31 or using a mixture including the photocatalytic substance 31, and the photocatalytic layer 30 may be formed as a coating layer or a plating layer. When the photocatalytic layer 30 is formed on the inner surface of the pot 22 or the outer surface of the catalytic piece 40, the photocatalytic layer only containing photocatalytic substances can be formed on the inner surface of the pot or the outer surface of the catalytic piece by adopting heat treatment, physical sputtering, oxygen plasma bombardment, machining and other modes, so that the content of the photocatalytic substances can be increased, and the degradation efficiency and effect of purine substances in food can be obviously improved; the photocatalytic substance can be uniformly mixed with the polymer with special performance and the polymer catalyst layer is formed on the inner surface of the cookware or the outer surface of the catalyst by adopting the modes of dripping, spin coating, spray coating and the like, so that the photocatalytic substance can be uniformly fixed on the inner surface of the cookware or the outer surface of the catalyst, the polymer catalyst layer formed on the inner surface of the cookware can avoid the threat to human health caused by the direct contact of the cookware substrate (such as an aluminum pot) and food, and the inner surface of the cookware can be selectively endowed with excellent performances such as non-adhesiveness, wear resistance, corrosion resistance and the like.

According to another embodiment of the present invention, a light-transmissive polymer material may be dispersed in the photocatalytic layer 30, and specifically, a polymer material with good light-transmissive properties, such as a polyester material, may be mixed with the photocatalytic material to form the polymer catalytic layer on the inner surface of the pot 22 and/or the outer surface of the catalytic element 40, so that the transmittance of the polymer catalytic layer may be significantly improved, and the photocatalytic material in the polymer catalytic layer may be more favorable to generate a photocatalytic reaction under the irradiation of a light source, thereby significantly improving the degradation efficiency and effect of purine compounds in food. Preferably, polycarbonate and/or polyacrylamide can be mixed with the photocatalytic substance and the polymer catalytic layer is formed on the inner surface of the pot and/or the outer surface of the catalytic member 40, so that the polymer catalytic layer not only has better transparency, but also has excellent performances of non-stick property, wear resistance and the like, and particularly when the polyacrylamide is used for forming a coating layer, the catalytic layer can be excited to generate more active holes and free radicals. This can further improve the efficiency and effect of degrading purine substances in food.

According to another embodiment of the present invention, the thickness of the photocatalytic layer 30 may be 1 to 100 micrometers, for example, 1 to 60 micrometers, 10 to 100 micrometers, 30 to 100 micrometers, 2 micrometers, 5 micrometers, 8 micrometers, 15 micrometers, 25 micrometers, 35 micrometers, 45 micrometers, 55 micrometers, 65 micrometers, 75 micrometers, 85 micrometers, or 95 micrometers, etc., the inventors found that a good photocatalytic effect can be achieved when the thickness of the photocatalytic layer is 1 micrometer, and the degradation efficiency and effect of purine substances in food can be further improved by increasing the thickness of the photocatalytic layer, but if the thickness of the photocatalytic layer is too thick, the bonding strength between the photocatalytic layer and a pot or a catalytic piece is affected, and adverse phenomena such as cracking and falling off of a coating layer are likely to occur during the use process, and in the present invention, by controlling the thickness of the photocatalytic layer to be 1 to 100 micrometers, not only the photocatalytic layer and the pot or the catalytic piece have a good bonding strength, and can also generate more strong oxidation active substances such as free radicals and the like on the surface of the pot or the catalytic element under the illumination condition, thereby further improving the degradation efficiency and effect of purine substances in food. Preferably, the thickness of the photocatalytic layer 30 may be 1 to 60 micrometers, so that the bonding strength between the photocatalytic layer and the cookware or the catalytic part can be further improved, and the service life of the cookware or the catalyst can be prolonged.

According to another embodiment of the present invention, as shown in fig. 2 and 3, the catalytic member 40 may be a transparent sleeve, the light source 10 is disposed on the upper cover plate 21 of the cooking utensil 20, and the transparent sleeve 40 is detachably covered on the light source 10. Therefore, the light of the light source can penetrate through the transparent sleeve to irradiate the photocatalytic substances dispersed in the wall of the sleeve or the photocatalytic substances formed in the photocatalytic layer on the outer surface of the sleeve, so that the photocatalytic substances generate electronic transition and generate a large amount of strong oxidation active substances such as free radicals, and the purine substances in food are further subjected to oxidative degradation.

According to another embodiment of the present invention, as shown in fig. 7, the catalytic member 40 can be a transparent sleeve, the transparent sleeve is detachably disposed on the upper cover plate 21 of the cooking utensil 20, the light source 10 is disposed in the transparent sleeve 40, preferably in the center of the cavity of the transparent sleeve 40, so that the surface of the transparent sleeve can be more uniformly illuminated, and more strong oxidation active substances can be formed on the surface of the sleeve, thereby being more beneficial to the degradation of purine substances in the food around the transparent sleeve.

According to another embodiment of the present invention, the material of the transparent sleeve is not particularly limited, and those skilled in the art can select the material according to actual needs, for example, the transparent sleeve can be a glass sleeve or a polymer sleeve, such as quartz glass or polyethylene, which has excellent transparency to ultraviolet light and visible light, wherein the transparent sleeve can be prepared by mixing a photocatalytic substance with raw materials for preparing the glass sleeve or the polymer sleeve, so that the photocatalytic substance is uniformly dispersed in the transparent sleeve, or a polymer or polyester material with good transparency can be mixed with photocatalytic nanoparticles, and a photocatalytic layer can be formed on the transparent sleeve by means of dropping coating, spin coating, spray coating, and the like.

According to another embodiment of the present invention, the thickness of the transparent sleeve may be 0.01 to 10 mm, for example, 0.1 to 5 mm, 0.2 mm, 0.5 mm, 0.8 mm, 1 mm, 1.5 mm, 2 mm, 2.5 mm, 3 mm, 4 mm, 5 mm, 6 mm, 7 mm, 8 mm, or 10 mm. The inventor finds that if the wall thickness of the transparent sleeve is too small, the strength and the hardness of the transparent sleeve are seriously influenced, the transparent sleeve is extremely easy to break in the application process, and the service life is short; if the wall thickness of the transparent sleeve is too large, the illumination intensity of the light source to the photocatalytic substance can be obviously reduced, and the wall thickness of the transparent sleeve is controlled to be 0.01-10 mm, so that the transparent sleeve has better mechanical strength, and the influence of the transparent sleeve on the illumination intensity and the like can be effectively reduced.

According to another embodiment of the present invention, the type of pot in the present invention is not particularly limited, and those skilled in the art can select the pot according to actual needs, for example, the pot can be a glass pot, a ceramic pot, an iron pot, a titanium pot, an aluminum pot, a stainless steel pot, or the like.

According to still another embodiment of the present invention, as shown in fig. 7-10, the cooking utensil 20 may further comprise a heating device 23, the heating device 23 may be provided at the bottom of the pot, wherein the cooking utensil 20 and the heating device 23 may be integrated or separated. Therefore, the phenomena of convection, rolling, boiling and the like of food or soup can be generated in the pot by utilizing different heating controls of the heating device, the purine substances in the food or soup are promoted to be fully contacted with the strong oxidation active substances generated by the photocatalytic substances, and the degradation efficiency and effect of the purine substances in the food are improved.

According to another embodiment of the present invention, the heating device 23 may be an electric heating plate, which may be formed by different electric heating plates, so that the food in the pot is heated unevenly during the heating process, thereby causing convection, rolling, boiling, and the like, and specifically, the electric heating plate may be horseshoe-shaped or M-shaped. Or, the heating device 23 may be an electromagnetic heating coil, and at this time, the cooker may be heated unevenly by inputting an alternating magnetic field or by using electromagnetic heating coils of different shapes (for example, the outer coils are distributed closely and the middle coils are distributed sparsely or the outer coils are distributed loosely and the middle coils are distributed closely), so that the food in the cooker may be convected, rolled, boiled, etc.

The scheme of the invention will be explained with reference to the examples. It will be appreciated by those skilled in the art that the following examples are illustrative of the invention only and should not be taken as limiting the scope of the invention. The examples, where specific techniques or conditions are not indicated, are to be construed according to the techniques or conditions described in the literature in the art or according to the product specifications. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products commercially available.

Example 1

3 groups of open containers and quartz glass sleeves with the same specification are selected, wherein the outer surface of each quartz glass sleeve is provided with a coating formed by nano titanium dioxide, the same light source is arranged in a cavity of each quartz glass sleeve, the wall thickness of each quartz glass sleeve is 3 millimeters, the thickness of each nano titanium dioxide coating is 3 micrometers, and the wavelength of each light source is 365 nm. Preparing a mixed solution containing 4 purine standard substances, wherein the concentrations of guanine, hypoxanthine, xanthine and adenine are all 50ug/mL, and the temperature of the mixed solution is normal temperature. Placing the mixed solution with the same volume into 3 different containers respectively, inserting a quartz glass sleeve into the mixed solution, starting a light source, and controlling the irradiation time to be 1h, 2h and 3h respectively. After the reaction, changes of purine before and after the reaction were detected by a High Performance Liquid Chromatography (HPLC) method, and the results are shown in Table 1.

TABLE 1 purine degradation rates at different reaction durations

Reaction time	Reduction rate of guanine	Hypoxanthine reduction rate	Xanthine lowering rate	Reduction rate of adenine
					1h	34.62％	6.24％	41.52％	3.48％
2h	75.34％	10.15％	80.16％	9.23％
					3h	100％	19.35％	100％	27.52％

Example 2

3 groups of open containers with the same specification are selected, wherein the inner surface of each container is provided with a coating formed by nano titanium dioxide, nano fullerene and polyacrylamide, the thickness of the coating is 20 microns, and the wavelength of a light source is 365 nm. Preparing a mixed solution containing 4 purine standard substances, wherein the concentrations of guanine, hypoxanthine, xanthine and adenine are all 50ug/mL, and the temperature of the mixed solution is normal temperature. Placing the mixed solution with the same volume in 3 different containers respectively, and irradiating the inner surfaces of the containers with three same light sources with a light source wavelength of 365nm for 1h, 2h and 3h respectively. After the reaction, changes of purine before and after the reaction were detected by High Performance Liquid Chromatography (HPLC), and the results are shown in Table 2.

TABLE 2 purine degradation rates at different reaction durations

Reaction time	Reduction rate of guanine	Hypoxanthine reduction rate	Xanthine lowering rate	Reduction rate of adenine
					1h	20.51％	1.25％	32.45％	1.23％
2h	60.32％	8.31％	71.28％	5.34％
					3h	92.57％	17.25％	100％	20.12％

Example 3

Selecting 3 groups of containers and polyethylene sleeves with the same specification, wherein the containers are provided with upper cover plates, the polyethylene sleeves are connected with the upper cover plates of the containers, the outer surfaces of the polyethylene sleeves are provided with coatings formed by nano titanium dioxide and polycarbonate, the same light source is arranged in a cavity of each polyethylene sleeve, the wall thickness of each polyethylene sleeve is 1 mm, the thickness of each coating is 20 microns, and the wavelength of each light source is 365 nm. Preparing a mixed solution containing 4 purine standard substances, wherein the concentrations of guanine, hypoxanthine, xanthine and adenine are all 50ug/mL, and the initial temperature of the mixed solution is 90 ℃. Placing the mixed solution with the same volume in 3 different containers (without heat preservation), covering with a cover plate, contacting with the mixed solution with a polyethylene sleeve, and turning on a light source for 1h, 2h and 3 h. After the completion of the reaction, changes in purine before and after the reaction were detected by High Performance Liquid Chromatography (HPLC), and the results are shown in Table 3.

TABLE 3 purine degradation rates at different reaction durations

Example 4

Selecting 3 groups of containers and quartz glass sleeves with the same specification, wherein the container is provided with an upper cover plate, the quartz glass sleeves are connected with the upper cover plate of the container, nano titanium dioxide is dispersed on the outer surface of each quartz glass sleeve, the same light source is arranged in a cavity of each quartz glass sleeve, the wall thickness of each quartz glass sleeve is 3 mm, and the wavelength of each light source is 285 nm. Preparing a mixed solution containing 4 purine standard substances, wherein the concentrations of guanine, hypoxanthine, xanthine and adenine are all 50ug/mL, and the temperature of the mixed solution is 60 ℃. Placing the mixed solution with the same volume in 3 different containers respectively, keeping the temperature, covering the cover plate, contacting the quartz glass sleeve with the mixed solution, starting the light source, and controlling the irradiation time of the light source to be 1h, 2h and 3h respectively. After the completion of the reaction, changes in purine before and after the reaction were detected by High Performance Liquid Chromatography (HPLC), and the results are shown in Table 4.

TABLE 4 purine degradation rates at different reaction durations

Reaction time	Reduction rate of guanine	Hypoxanthine reduction rate	Xanthine lowering rate	Reduction rate of adenine
					1h	38.26％	7.25％	43.21％	4.35％
2h	76.49％	11.32％	79.36％	10.24％
					3h	100％	19.98％	100％	31.02％

Example 5

Selecting 3 groups of containers and polyethylene sleeves with the same specification, wherein the containers are provided with upper cover plates, the polyethylene sleeves are connected with the upper cover plates of the containers, the outer surfaces of the polyethylene sleeves are provided with coatings formed by nano fullerene and polyacrylamide, the same light source is arranged in a cavity of each polyethylene sleeve, the wall thickness of each polyethylene sleeve is 2 mm, the thickness of each coating is 10 microns, the light source is visible light, and the wavelength is 480 nm. Preparing a mixed solution containing 4 purine standard substances, wherein the concentrations of guanine, hypoxanthine, xanthine and adenine are all 50ug/mL, and the temperature of the mixed solution is 5 ℃. Putting the mixed solution with the same volume into 3 different containers (without heat preservation), covering the cover plate, contacting the polyethylene sleeve with the mixed solution, starting the light source, and controlling the reaction time to be 1h, 2h and 3h respectively. After the completion of the reaction, changes in purine before and after the reaction were detected by High Performance Liquid Chromatography (HPLC), and the results are shown in Table 5.

TABLE 5 purine degradation rates at different reaction durations

Reaction time	Reduction rate of guanine	Hypoxanthine reduction rate	Xanthine lowering rate	Reduction rate of adenine
					1h	12.35％	0	20.35％	1.35％
2h	35.16％	3.26％	54.61％	5.26％
					3h	50.21％	11.23％	84.32％	17.35％

Example 6

3 groups of open containers with the same specification are selected, wherein the container is provided with an upper cover plate, the upper cover plate is provided with a light source, the wavelength of the light source is 365nm, the inner surface of the container is provided with a nano titanium dioxide coating, and the thickness of the coating is 1 micron. Preparing a mixed solution containing 4 purine standard substances, wherein the concentrations of guanine, hypoxanthine, xanthine and adenine are all 50ug/mL, and the temperature of the mixed solution is normal temperature. Respectively placing the mixed solution with the same volume in 3 different containers, covering a cover plate and starting a light source, heating the mixed solution in the containers, wherein the maximum heating temperature is 80 ℃, and the irradiation time of the light source is respectively controlled to be 1h, 2h and 3 h. After the completion of the reaction, changes in purine before and after the reaction were detected by High Performance Liquid Chromatography (HPLC), and the results are shown in Table 6.

TABLE 6 purine degradation rates at different reaction durations

Reaction time	Reduction rate of guanine	Hypoxanthine reduction rate	Xanthine lowering rate	Reduction rate of adenine
					1h	16.38％	5.36％	20.35％	2.56％
2h	40.26％	8.61％	50.47％	6.13％
					3h	89.31％	19.23％	78.31％	16.82％

Example 7

3 groups of open containers with the same specification are selected, and the inner surface of each container is provided with a nano titanium dioxide coating with the thickness of 1 micron. Preparing a mixed solution containing 4 purine standard substances, wherein the concentrations of guanine, hypoxanthine, xanthine and adenine are all 50ug/mL, and the temperature of the mixed solution is normal temperature. And respectively placing the mixed solution with the same volume into 3 different containers, and heating the mixed solution in the containers at the highest temperature of 100 ℃, wherein a light source is arranged above the open container and is started in the heating process, so that the light source irradiates the inner surface of the container, the wavelength of the light source is 365nm, and the irradiation time of the light source is respectively controlled to be 1h, 2h and 3 h. To eliminate the error in the results due to the volatilization of the broth caused by heating, pure water was added to make up the volume of the liquid to the initial volume after the reaction was completed, and then the change in purine before and after the reaction was detected by High Performance Liquid Chromatography (HPLC), and the results are shown in Table 7.

TABLE 7 purine degradation rates at different reaction durations

Reaction time	Reduction rate of guanine	Hypoxanthine reduction rate	Xanthine lowering rate	Reduction rate of adenine
					1h	40.72％	6.92％	51.29％	6.28％
2h	80.39％	18.39％	89.83％	18.37％
					3h	100％	28.92％	100％	36.42％

Example 8

3 groups of open containers with the same specification are selected, and the inner surface of each container is provided with a nano titanium dioxide coating with the thickness of 1 micron. Preparing a mixed solution containing 4 purine standard substances, wherein the concentrations of guanine, hypoxanthine, xanthine and adenine are all 50ug/mL, and the temperature of the mixed solution is normal temperature. Respectively placing the mixed solution with the same volume in 3 different containers, and placing the 3 containers containing the mixed solution in an ultrasonic machine for ultrasonic treatment, wherein a light source is arranged above the open container and is started in the ultrasonic treatment process, so that the light source irradiates the inner surface of the container, the wavelength of the light source is 365nm, and the irradiation time of the light source is respectively controlled to be 1h, 2h and 3 h. After the completion of the reaction, changes in purine before and after the reaction were detected by High Performance Liquid Chromatography (HPLC), and the results are shown in Table 7.

TABLE 8 purine degradation rates at different reaction durations

Reaction time	Reduction rate of guanine	Hypoxanthine reduction rate	Xanthine lowering rate	Reduction rate of adenine
					1h	53.27％	10.24％	59.26％	8.28％
2h	100％	26.35％	100％	25.63％
					3h	100％	32.37％	100％	40.24％

Example 9

3 groups of open containers with the same specification are selected, and the inner surface of each container is provided with a nano titanium dioxide coating with the thickness of 1 micron. Preparing a mixed solution containing 4 purine standard substances, wherein the concentrations of guanine, hypoxanthine, xanthine and adenine are all 50ug/mL, and the temperature of the mixed solution is normal temperature. Respectively placing the mixed solution with the same volume in 3 different containers, arranging and starting a light source above the open container in the ultrasonic treatment process to enable the light source to irradiate the inner surface of the container, wherein the wavelength of the light source is 365nm, the irradiation time of the light source is respectively controlled to be 1h, 2h and 3h, and a stirrer is adopted to stir the mixed solution in the irradiation process. After the completion of the reaction, changes in purine before and after the reaction were detected by High Performance Liquid Chromatography (HPLC), and the results are shown in Table 7.

TABLE 9 purine degradation rates at different reaction durations

Reaction time	Reduction rate of guanine	Hypoxanthine reduction rate	Xanthine lowering rate	Reduction rate of adenine
					1h	41.23％	6.83％	51.62％	6.95％
2h	79.57％	17.94％	90.34％	17.68％
					3h	100％	30.25％	100％	37.25％

The results of examples 1 to 9 demonstrate that the method for degrading purine substances according to the above examples of the present invention can effectively degrade purine substances in foods, and that the degradation effect of purine substances is better when the contact probability of purine substances with strongly oxidizing active substances becomes higher.

In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.

Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.

Claims

1. A method of degrading a purine, comprising:

2. The method of claim 1, wherein the food is a cooking or post-cooking food.

3. The method according to claim 1 or 2, wherein the temperature of the food is 5-100 ℃ and/or the food is contacted with the strong oxidative active under vibration, stirring, convection, tumbling or boiling conditions.

4. The method of claim 3, wherein the photocatalytic substance is at least one selected from the group consisting of nano titanium oxide, nano platinum, nano palladium, nano silicon oxide, and nano fullerene.

5. The method of claim 1 or 4, wherein the light source has a wavelength of 200 to 800 nm.

6. The method according to claim 5, wherein the photocatalytic material is nano titanium oxide, and the light source has a wavelength of 200 to 387 nm.

7. The method of claim 5, wherein the light source is ultraviolet and/or visible light.

8. The method according to claim 6 or 7, wherein the photocatalytic substance is continuously irradiated or intermittently irradiated with the light source.

9. The method of claim 8, wherein the food is contacted with the strong oxidative active in a heated or unheated state to degrade purines in the food.

10. The method according to claim 1 or 9, characterized in that the food is contacted with the strong oxidative active in closed or non-closed conditions in order to degrade purines in the food.

11. The method of claim 10, wherein the food is placed in a cooking appliance provided with the photocatalytic substance, and the photocatalytic substance is irradiated with the light source in a heated state or a non-heated state so as to degrade purines in the food.

12. The method of claim 11, wherein the light source is provided on an upper cover plate of the cooking appliance.

13. Method according to claim 11 or 12, characterized in that at least a part of the inner surface of the pot of the cooking appliance is provided with the photocatalytic layer, and/or

A detachable catalytic piece is arranged in the cooking utensil, the photocatalytic substance is dispersed in the catalytic piece, and/or the photocatalytic layer is arranged on at least one part of the outer surface of the catalytic piece,

wherein the photocatalytic layer includes the photocatalytic substance.

14. The method of claim 13, wherein the photocatalytic layer is formed using the photocatalytic substance or a mixture including the photocatalytic substance.

15. The method of claim 14, wherein the photocatalytic layer is a coating or plating.

16. The method according to claim 14 or 15, wherein a polymer material having light transmittance is dispersed in the photocatalytic layer.

17. The method of claim 16, wherein the photocatalytic layer has polycarbonate and/or polyacrylamide dispersed therein.

18. The method according to claim 14 or 17, wherein the thickness of the photocatalytic layer is 1 to 100 μm.

19. The method of claim 18, wherein the thickness of the photocatalytic layer is 1 to 60 μm.

20. The method of claim 14 or 19, wherein the catalytic member is a transparent sleeve.

21. The method of claim 20, wherein the transparent sleeve is removably disposed over the light source.

22. The method of claim 20, wherein the transparent sleeve is removably disposed on the upper lid of the cooking appliance and the light source is disposed within the transparent sleeve.

23. The method of claim 21 or 22, wherein the transparent sleeve is a glass sleeve or a polymer sleeve.

24. The method of claim 23, wherein the transparent sleeve has a wall thickness of 0.01 mm to 10 mm.

25. The method of claim 14 or 24, wherein the pot is a glass pot, a ceramic pot, an iron pot, a titanium pot, an aluminum pot, or a stainless steel pot.

26. The method of claim 25, wherein the cooking appliance further comprises a heating device disposed at a bottom of the pot.