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題名 | 市售黃豆加工食品之嘌呤含量分析=The Analysis of Purine Contents in Commercial Soybean Products |
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作者姓名(中文) | 周政輝; 吳淑靜; 柯易昌; |
作者姓名(外文) | Jou, Jenq-huei; Wu, Sue-jing; Ker, Yi-chang; |
書刊名 | 嘉南學報 |
卷期 | 27 2001.11[民90.11] |
頁次 | 頁185-194 |
分類號 | 341.91 |
語文 | chi |
關鍵詞 | 黃豆加工食品; 嘌呤含量; 逆相高效液相層析法; Soybean products; Purine content; RP-HPLC; |
中文摘要 | 本研究主要目的在利用逆相高效液相層析法分析市售黃豆加工食品之嘌呤含量, 以作為痛風與高尿酸血症患者飲食控制之參考。 屬於第一類低嘌呤含量的食品( <25 mg/100g 濕重),按嘌呤含量由低而高,依序有豆腐、豆漿及百頁豆腐,此類食品適合高尿 酸血症及痛風病人食用;屬於第二類中嘌呤含量的食品( 25-150 mg/100g 濕重),依序有 素火腿、豆腐乳、素魚、味噌、素肉、傳統豆乾、素肉脯、豆瓣醬、豆鼓和零食豆乾,此類 食品痛風風病人宜限量食用。一般黃豆加工食品的嘌呤成份主要以腺嘌呤與鳥糞嘌呤為主, 但部份素火腿發現次黃嘌呤含量偏高,推測可能是添加酵母粉肉精等之故。 |
英文摘要 | The purpose of this research is to analyze purine contents in commercial soybean products by reversed phase HPLC. These results can be as an important index of soyfoods intake in gout and hyperuricemia patients. The first class of low purine foods (<25 mg/100g): tofu < soymilk < emulsified tofu, gout patients can eat these foods freely. The second class of middle purine foods (25-150 mg/100g): vegetable ham < bean curd cheese < vegetable fish < miso < vegetable meat < hard bean curd < vegetable sliced dried meat < bean paste < fermented soybean < snack hard bean curd, gout patients must be limited to eat them. Guanine and adenine were the major compositions of purine for non-fermented soy products, however, the higher hypoxathine content were found in some vegetable hams. It was suggested that the flavor of yeast extract may be added to the mixture of vegetable hams during the process. |
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