Method for reducing content of purine substances in soybean milk through salting-out, conversion and macroporous resin absorption

A technology of macroporous resin and substance content

Active Publication Date: 2019-04-23
贵阳市粮油质量检测中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The predecessors used activated carbon and chitosan to adsorb purines in feed and beer respectively, and achieved good results, but the

Method used

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  • Method for reducing content of purine substances in soybean milk through salting-out, conversion and macroporous resin absorption
  • Method for reducing content of purine substances in soybean milk through salting-out, conversion and macroporous resin absorption
  • Method for reducing content of purine substances in soybean milk through salting-out, conversion and macroporous resin absorption

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Determination method of purine substances:

[0021] Pretreatment: Take 10mL sample in a 50mL flask, add 10mL perchloric acid, hydrolyze in a water bath at 100°C for 1 hour, then cool in an ice bath, adjust the pH to 7 with 6mol / L NaOH solution, H 3 PO 4 Adjust the pH to 4, set the volume to 100mL, mix thoroughly and pass through a 0.22μm filter membrane for testing.

[0022] Instrument and method: high performance liquid chromatography, wavelength 254nm, flow rate 1.0mL / min, 0.02mol / L potassium dihydrogen phosphate, mobile phase pH 3.4, respectively determine adenine, guanine, yellow in soybean milk samples Purine and hypoxanthine content. See the attached standard spectrum figure 1 .

Embodiment 2

[0024] A kind of salting-out-conversion-macroporous resin adsorption method of the present invention reduces the content of purines in soybean milk, comprising the following steps:

[0025] (1) Preparation of soybean milk: Soak soybeans and water at a mass volume ratio of 1:10 (1 kg of soybeans and 10 L of water), soak for 12 hours, and refine.

[0026] (2) Salting-out treatment: add 4.0 g of food-grade calcium chloride to every 1000 mL of soybean milk, shake it by hand, and let it stand for 1 hour for salting-out.

[0027] (3) Chemical conversion treatment: Add 0.15ml of food additive dimethyl dicarbonate dropwise to every 1000mL of the sample after salting out. During the dropping process, shake it by hand continuously, then heat to 55°C and stir for 2h.

[0028] (4) Adsorption and centrifugation treatment: add macroporous resin (XAD-2) 6.0g / 1000mL to the reacted sample, stir and adsorb for 1 hour, and centrifuge at low speed to precipitate. This method can remove 71.9%-75....

Embodiment 3

[0033] A kind of salting-out-conversion-macroporous resin adsorption method of the present invention reduces the content of purines in soybean milk, comprising the following steps:

[0034] (1) Preparation of soymilk: soak for 12 hours according to the mass volume ratio of soybeans and water (1kg of soybeans, 15L of water), and refine.

[0035] (2) Salting-out treatment: add 4.0 g of food-grade calcium chloride to every 1000 mL of soybean milk, shake it by hand, and let it stand for 1 hour for salting-out.

[0036] (3) Chemical conversion treatment: Add 0.15ml of food additive dimethyl dicarbonate dropwise to every 1000mL of the sample after salting out. During the dropping process, shake it by hand continuously, then heat to 55°C and stir for 2h.

[0037] (4) Adsorption and centrifugation treatment: add macroporous resin (XAD-2) 6.0g / 1000mL to the reacted sample, stir and adsorb for 1 hour, and centrifuge at low speed to precipitate. This method can remove 69.6%-73.1% of pur...

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Abstract

The invention discloses a method for reducing the content of purine substances in soybean milk through salting-out, conversion and macroporous resin absorption. The soybean milk serves as the raw material, the purine substances are separated out of a soybean milk base body through salting-out, dimethyl dicarbonate is added so that the purine substances can be converted into non-toxic and harmlessderivatives, and then the unreacted purine substances and the reacted derivatives are adsorbed and removed through macroporous resin. Through the effects of salting-out, conversion and macroporous resin absorption, the content of purine in soybeans is greatly reduced, the total removal rate of adenine, guanine, xanthine and hypoxanthine in the soybean milk can be up to 65-75%, the method is high in feasibility, good in removal effect, safe, and free of toxin, the flavor of the soybean milk can be improved, the soybean milk staff can be normally drunk by gout patients and high-uric-acid-level people, and the healthy diet options can be better provided for vast people.

Description

technical field [0001] The invention belongs to the field of food processing, and specifically relates to a method for reducing the content of purines in soybean milk by salting out-transformation-macroporous resin adsorption. Background technique [0002] Soybean milk is a nutritious drink that is loved by people, and it is also a traditional breakfast diet for residents in northern my country. As a nutritious plant beverage, it is rich in plant protein, phospholipids, niacin, vitamin B complex, iron, calcium, zinc and other mineral elements necessary for the human body, as well as some rare elements that are beneficial to the body. Europe and the United States enjoy the reputation of "plant milk", and have been commercially developed into a variety of soy milk drinks, such as jujube soy milk. Black sesame soy milk, etc. However, soy milk has a relatively high content of purine substances. In the human body, purine substances are oxidized by biological enzymes into uric a...

Claims

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Application Information

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IPC IPC(8): A23L11/30A23C11/10A23L11/65
CPCA23C11/103A23L11/35
Inventor 毛玉涛张广龙樊平保巍黄洋孔珊王方
Owner 贵阳市粮油质量检测中心
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