啤酒嘌呤含量检测与分析  

Detection and Analysis of Purine Content in Beer

作　　者：杨帆[1] 王德才[1] 

机构地区：[1]哈尔滨医科大学公共卫生学院,黑龙江哈尔滨150081

出　　处：《酿酒》2016年第4期96-98,共3页Liquor Making

摘　　要：痛风(gout)是一种代谢性疾病。研究发现,啤酒中嘌呤的代谢异常会导致血液中尿酸浓度升高。尿酸不能及时排出体外,尿酸钙盐就会沉积在软骨、肾脏和关节腔内,造成高尿酸血症,导致了关键剧烈疼痛及肿胀,引发了关节性病变。因此了解啤酒中的嘌呤含量进而选择啤酒对于喜爱饮酒的痛风病人有重要的意义。本文选取了市面某国外品牌的小麦啤酒和大麦啤酒,利用高效液相色谱法(HPLC)测定其腺嘌呤(A)、鸟嘌呤(G)、次黄嘌呤(H)、黄嘌呤(X)含量。发现小麦芽中A、G、X含量低于大麦芽啤酒,而H则略高于大麦啤酒。因此该品牌小麦啤酒中嘌呤引发痛风的可能性要低于大麦啤酒。Gout（gout） is a metabolic disease. The study found that the abnormal metabolism of purine in beer can cause the increasing of uric acid concentration in the blood. If uric acid cannot be excreted timely, calcium uric acid salt will be deposited in the cartilage, kidney and joint cavity, resulting in hyperuricemia, leading to severe pain and swelling, triggering joint lesions. Therefore, understanding the purine content in beer and then selecting beer is important for gout patients favoring drinking beer. In this paper, a foreign market brand of wheat beer and barley beer were selected, and adenine（A）, guanine（G）, hypoxanthine（H）, xanthine（X） content was measured by high performance liquid chromatography（HPLC）. The results showed that the content of A, G, X was lower in wheat beer than that in barley beer,whereas H was slightly higher in barley beer. Therefore, the possibility of purine induced gout was lower by wheat beer than that by barley beer of the chosen brand.

关 键 词：嘌呤 啤酒 大麦芽 小麦芽 差异性 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS207.3[轻工技术与工程—食品科学与工程]