Development Of Low Purine Oat Hot Pot Seasoning

In this experiment,the oats,barley,brown rice and corn grits were used to develop low purine oat hot pot seasoning.The content of adenine,guanine,hypoxanthine,xanthine and uric acid in lamb and soup of the hot pot were determined by HPLC.The best formulation and optimal processing of oat hot pot seasoning were determined by single factor test and response surface test.The changes of purine compounds and the flavour substances were separately investigated in oat hot pot,broth hot pot and compound hot pot.The results showed that:The purines are separated with water-methanol-glacial acetic acid-10%tetrabutylammonium hydroxide(V/V/V/V/V=879/100/15/6)as the mobile phase,flow rate at 1 m L/min,injection volume at 10 μL;detection wavelength at 260 nm;and column temperature at 28℃;the optimum conditions for the determination of uric acid were as follows: mobile phase: 0.007 mol/L potassium dihydrogen phosphate buffer(p H=4.02)-methanol(V/V=95/5),flow rate at 1 m L/min,injection volume at5 μL,detection wavelength at 254 nm,and column temperature at 30℃.The results of the single factor and response surface tests showed that when oats,barley,brown rice and corn grits were added at 50%,30%,10% and 10%respectively,the total purine content of the lamb was decreased by 67%;the optimum processing conditions for oat hot pot seasoning are: pre-cooking time of30 min,heating power of 1000 W(induction cooker shows 140℃)and solid-liquid ratio of 40:1(g/L).During the processing,the content of total purine and uric acid of lamb and soup after boiling in the oat hot pot were significantly lower than those in the broth and compound hot pots(P<0.05).The total purine content of lamb after boiling was decreased by 67.09 mg/100 g in the oat hot pot,with xanthine significantly reduced by 52.27 mg/100g(P<0.05),and the uric acid content of the lamb after boiling decreased by 11.93 mg/100 g in the oat hot pot.The total purine content of the oat hot pot soup was 32.56 mg/100 g and no uric acid was detected.A total of 16 volatile flavor compounds were identified in the lamb after boiling in the oat hot pot,the main volatile flavour compounds were hexanal,pentanal,styrene,d-limon and(3E)-3-prop-2-enylidene cyclobutene,which accounted for 68.36% of the overall volatile flavour compounds.A total of 15 volatile flavor compounds were identified in the oat hot pot soup,the main volatile flavour compounds were 2,5-dimethylbenzaldehyde,heptanal,nonanal,hexanal,styrene and d-limonene,which accounted for 91.19% of the overall volatile flavour compounds.