浸泡条件对黑豆浆嘌呤含量的影响 - 宜兰大学食品科学系.pdf

浸泡條件對黑豆漿嘌呤含量的影響 駱錫能* 陳榆涵 翁瑞光 邱一鳴 蔡佩君 尹新均 國立宜蘭大學食品科學系 摘要 本研究的目的在探討黑豆漿於不同浸泡條件下嘌呤含量的變化，同時針對市 售黑豆漿的嘌呤含量加以分析。結果顯示，市售黑豆的嘌呤含量為 153.6-166.1 mg/100 g fresh wt. ，屬高嘌呤食品。在黑豆漿製程中，以1:8 比例加水浸泡16 小時後，嘌呤 含量減少約61% - 63% ，主因黑豆吸水稀釋所致。依此水量比例分別在30℃、40℃、 50℃和60℃下浸泡，發現黑豆的嘌呤含量隨著浸泡溫度的上昇而下降，在60℃下浸 泡，黑豆嘌呤含量減少至39.9 - 40.2 mg/100 g fresh wt. ，減少達73.8% - 76.0 % ，由乾 物基礎的嘌呤含量得知實際流失量僅有40.8% 。以1: 8 的水量，在60℃ 下浸泡 16 小 時製備黑豆漿，其嘌呤含量僅有11.1mg/100 g fresh wt. ，顯示高嘌呤的黑豆經由加工 步驟轉變成為低嘌呤含量的黑豆漿，約有 76.1% 的嘌呤物質由浸泡黑豆中被萃取進 入黑豆漿溶液中。換算製程中由生鮮乾燥黑豆萃取流入黑豆漿中之總嘌呤物質約僅有 45.7% ，再加上吸水稀釋作用促使黑豆漿成為低嘌呤含量食品。市售三種黑豆漿濕重 基礎的嘌呤含量介於6.74~8.76 mg/100 g fresh wt. ，屬低嘌呤含量食品，乾物基礎嘌呤 含量約僅佔自製豆漿的36 – 46%左右。 關鍵詞: 黑豆、黑豆漿、嘌呤含量、加工條件、浸泡 1 Purine Contents of Black Soybean Milk As Affected by Different Soaking Conditions Shyi-Neng Lou* Yu-Han Chen Rei-Guan Wong E-Mine Chiu Pai-Jun Tsai and Xin-Jun Yin Department of Food Science, National Ilan University Abstract The objective of this study was to evaluate the change in purine content of black soybean milk during different soaking conditions and purine content in commercial black soybean milk on the local market. The results showed that the total purine content of black soybean was 153.6 – 166.1 mg/100g fresh wt., classified as high purine content food. Soaking for 16 hrs at the ratio of 1:8 (black soybean:water), the purine content of black soybean decreased 61-63% because of water absorption of black soybean, resulted in diluting effect. The levels of purine content of black soybean decreased with increasing soaking temperature at the range of 30℃ to 60℃. The purine content of black soybean decreased to 39.9 - 40.2 mg/100 g fresh wt., i.e. 73.8% - 76.0 %, during 60℃ soaking. That was ca. 40.8% based on dr