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題 名 | 黃豆產品的嘌呤含量及其於豆漿製程中之變化=Purine Contents of Soybean Products and Its Changes during Soymilk Processing |
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作 者 | 駱錫能; 陳翠瑤; 陳星宇; 簡維良; 張政豪; | 書刊名 | 臺灣營養學會雜誌 |
卷 期 | 35:4 2010.12[民99.12] |
頁 次 | 頁136-145 |
分類號 | 341.91 |
關鍵詞 | 黃豆產品; 嘌呤含量; 豆漿; 製程; Soybean products; Purine content; Soymilk; Processing; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究探討市售黃豆產品之際時金量及豆漿製程中1票時含量的變化,結果顯示,豆腐含有20.3~22.5 mg/100 9 fresh wt. '屬於低B票時金量食品,其餘豆皮、豆豆支、醬油、昧醋、豆瓣輯、豆腐乳和臭豆腐等發酵黃豆產品則均屬中日票時含量食品,含蠹約在2 8 . 5 ~75.0 mg/100 9 fresh wt之間,而且產品的水分含量愈囂,其標伶含量則愈低,二者呈現負相閱( p < O . O O l ) , 決定係數戶= 0.66250 素食產品亦屬中日票時食品, 但其水分含量與1票時含量並無顯著相關性O 日票時靜、氮( purine-N-content) 含量可為表示食品中日票時含量多賽的方式之一, 其值乘以三倍恰為可被代謝轉化成尿酸的含量O豆漿製程中之浸泡過程,黃豆水分含量增加至約6 0 %左右,相對盟形物減少,因而日票時含量降低至0 . 6 6 mg/g fresh wt. 0 加水研磨成豆漿後, 豆漿的標。令含量僅違0.12 mg/g freshwt. '已屬於低1票時金蠶食品,主要是因為黃豆加水均質過程中僅有約3 5 . 1 5 %的1票時物質被萃取入豆漿溶液中,且大量水分稀釋所致O豆漿的標時含量在加熱前後並無明顯的變化。 |
英文摘要 | The distribution of purine content in soybean products and its changes during processing of soymilk were investigated. The results indicated that the purine content of tofu (soybean curd) was 20.3~22.5 mg/100 g fresh wt., which was classified to low purine content food (<25 mg/100 g fresh wt.). The fermented soybean products, such as dou pi (soybean film), dou shi (fermented soybean), soybean sauce, miso, dou ban jiang (soybean paste), dou fu ru (fermented soybean curd), and chou dou fu (strong-smelling preserved bean curd), contained purine content at the range of 28.5~75.0 mg/100 g fresh wt., which were middle purine content food. A negative correlation between the purine content and moisture content of soybean products was observed significantly (p<0.001) with coefficient of determination r^2=0.6625. These suggested that the large magnitude of moisture in soybean resulted in the relative reduction of solid content, which lead to decreasing of the purine content. However, there was no such relationship of some selected products for vegetarian. A purine-N-content index was proposed, instead of total purine content, to present the levels of purine content. The proposed index multiple factor 3 was equal to the uric acid content, which was more concerned to gout. During soymilk processing, the soybean absorbed water up to 60% at the step of soaking, which resulted in decreasing solid content and consequently decreasing the purine content. The level of purine content in soymilk was 12 mg/100 g fresh wt. (low purine content food). These phenomena were concluded that only 35.15% purine content of soybean was extracted into soymilk solution during homogenization, meanwhile, the dilute effect with large amount of water adding. No significant changes were found at the step of cooking. |
本系統中英文摘要資訊取自各篇刊載內容。