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頁籤選單縮合
題名 | 水煮過程對魚體嘌呤含量的影響=Effect of Cooking on Purine Contents of Some Fishes |
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作 者 | 駱錫能; 陳翠瑤; 林純德; 陳輝煌; | 書刊名 | 食品科學 |
卷期 | 24:2 1997.04[民86.04] |
頁次 | 頁258-262 |
分類號 | 439.7 |
關鍵詞 | 嘌呤含量; 水產品; 水煮加工; Purine contents; Fish; Cooking; |
語文 | 中文(Chinese) |
中文摘要 | 本研究在探討水煮前後魚體嘌呤含量的變化。七種常見市售魚類經水煮後,由於 熱水萃取作用造成魚體總嘌呤含量減少,其減少程度隨魚種的不同而異,其中以半邊魚的減 少程度為最高約達 60 %。 魚體中各嘌呤鹼基含量的減少情形則以次黃嘌呤 (hypoxanthine) 為最多, 約減少 0.50-6.27 mg/g dry wt. 之間,顯示次黃嘌呤含量的減 少係造成總嘌呤含量減少的主要原因。 |
英文摘要 | The purpose of this study was to evaluate the cooking effect on the purine contents of fish. Seven fishes from a local market were investigated. The results indicated that the total purine contents of the fishes decreased after cooking while the levels varied with different fish species. Cinnamon flounder lost the most purine bases, about 60%, after cooking. Hypoxanthine decreased much more than did the three other purine bases with a range of 0.50-6.27 mg/g dry wt. It was found that the decrease of hypoxanthine caused a decrease of the total purine contents of the fish. Extraction of the purine substance by hot water had a major effect on reducing the levels of the purine contents of the fish during cooking. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。