Determination Of Purine Content In Mushroom And Establishment Of Low-Purine Mushroom Powder Production Process

Purine is a kind of nitrogen-containing heterocyclic compounds. It is an important part of nucleic acids and it exists widely in food. The final product of purine metabolism is uric acid. If the uric acid is highly produced in the body, it can lead to gout. It is an important reason to induce gout with high-purine diet, so it is very important to detect the purine content in food.The mushroom (Edible mushroom) is a kind of large edible fungi. It’s nutritious and delicious. Mushroom has been reported for the high content of purine, which is likely to cause gout. But there is less investigation of of purine content in mushroom. Currently some detections of purine content have been made mainly in meat, seafood, beer and other foods, which is recognized as a high purine content of foods.This paper firstly describes the nutritional, health value, and the consumption of edible fungus,which points out the important role of edible fungus in human health management and economic development. Then I give a review about the relationship between purine and gout, also detection of purine in food, leading to the significance of food purine. Later I take an overview of the research status of low purine foods and processing methods, trying to provide a reference for gout patients to meet dietary needs of low-purine foods. The study focus on five parts:(1) Establish the method for detecting the purine in mushroom with high performance liquid chromatography (HPLC) method; (2) The detection of purine content in several common edible mushrooms; (3) Make a comparison of the purine content in common food; (4) Proposed the gout patients mushroom dietary guidelines; (5) Establish a low-purine best mushroom powder production process. The contents and results are as follows:1 Establish the method for detecting the purine in mushroom with high performance liquid chromatography (HPLC) method. The pump was the Agilent 1200 quaternary pump; The high-performance liquid chromatography column was Eclipse XDB-C18 (4.6×250 mm,5μm); A concentration of 25%(V/V) of perchloric acid was used as hydrolysis; The optional hydrolysis time is 60min; selected pH3.8 of 0.02mol/L of KH2PO4-methanol (98:2) as the mobile phase. The order of the peak is guanine, hypoxanthine, xanthine, adenine. The relative standard deviation of four purine (RSD)was less than 3.0%. The average recovery rate was 95.76%.2. This study foucs on the common edible mushrooms. The results show that in commercial mushroom products, calculated as dry goods per 100g, the total purine content ranging from 187-780mg/100g. The purine content of Ji mushrooms, mushroom is the highest two mushrooms, which were 780.0 mg/100g,736.7mg/100g, over 700mg/100g. The tea mushroom, black fungus, mushroom, white fungus in purine content is relatively low, less than 300mg/100g. If calculated by per 100g of fresh products, the purine content of the fungus, mushroom, black fungus, tea mushroom, crab mushroom, mushroom, mushroom sea, Bailing were<50mg/100g, belonging to the lower purine content of food. The purine content of Ji mushroom, mushroom, Agaricus bisporus, white mushrooms, mushroom were within 50-100mg/100g, which are high purine content of food.3 This study rank the mushrooms and the common foods which were reported by the purine content. The dried mushroom are high levels of purine content. At the same time, the fresh mushroom products are at moderate levels. Purine content in specific substances in foods: Dried mushroom> viscera> Shrimp> fish, meat> dried beans> nuts, seeds> mushroom fresh goods> Beer> Cereal> vegetables, potatoes> Fruit> juice> mineral> milk.4 The authors of this study gave a specific dietary consumption of edible fungi guidance for gout patients on the basis of experimental data. The gout patients daily intake of the purine should be controlled at 150mg/day. The specific recommendations are:(1) For the mushroom, Ji mushroom, Agaricus bisporus, white mushrooms, mushroom intake need to be appropriate controlled. If the daily intake of purine entirely from edible mushrooms, the mushroom daily intake must be controlled within 227g. (2) For the fungus, mushroom, black fungus, tea tree mushroom, crab mushroom, mushrooms, sea mushroom, Pleurotus intake needn’t be controled. If the daily intake of purine entirely is from edible mushrooms, a daily intake of mushroom is 405 g, which meets daily habits intake.5 The authors establish a low-purine best mushroom powder production process, by adding CaCl2, adjusting the pH, and controlling the extraction time in boiling water of research..Select CaCl2, pH and boiling water extraction time as three orthogonal factors. Each factor take two levels to establish a L4 (23), the optimum process is:the concentration of CaCl2 is 0.7 mol/L; the extraction time in boiling water is 60min; the pH is 6.The purine content in mushroom powder were reduced from the original 524.6mg/100g to 321.7mg/100g. The purine removal rate was 38.9%.