Effect Of Different Cooking Methods On Quality And Purine Content Of Lamb

In this experiment,the quality,purine and uric acid content of four samples was studied by different cooking methods(steaming,boiling,roasting and frying)of lamb.The flavor quality and purine substances such as adenine,guanine,hypoxanthine,xanthine and uric acid of lamb were analyzed by GC-MS and HPLC in order to provide theoretical basis and cooking guidance for the prevention of hyperuricemia and gout.The results showed that:The e value(1.23)of roasting was significantly higher than the other groups(P<0.05)at 30 minutes.The water content(62.7%)of boiling was higher than the other groups at 5min.The fat content(7.9%)of steaming was significantly lower than the other groups(P<0.05)at 30 min.The fat content(46.3%)of frying was significantly higher than the other groups(P<0.05)at 9 min.And the content of flavor substances of roasting were higher than the other cooking methods(including 2,3-octanedione 4.58 μg/g,hexanal 13.74 μg/g,nonanal 5.19 μg/g,etc.).The content of four purines and total purine were decreased effectively by boiling treatment,the content of guanine(23.6 mg/100g)and hypoxanthine(18.65 mg/100g)were significantly lower than the other groups(P<0.05)at 5 min,the content of adenine(27.34mg/100g),xanthine(25.23 mg/100g)and total purine(99.88 mg/100g)were significantly lower than the other groups(P<0.05)at 20 min.While the content of xanthine(59.86mg/100g)was significantly higher than the other groups(P<0.05)in the soup base at 30 min.The content of uric acid(90.13 mg/100g)of roasting was significantly lower than the other groups(P<0.05)at 5 min.The content of four purines and uric acid of frying were increased significantly after 9 min,the content of total purine(438.66 mg/100g)and uric acid(170.21mg/100g)of frying were significantly higher than in the other groups(P<0.05)at 18 min.Therefore,it is suggested that people who prevent hyperuricemia can choose method of boiling to cook lamb.