台灣常見市售酒精性飲料嘌呤含量之探討

Determination of Purine Contents in Alcoholic Beverages Commonly Retailed in Taiwan

黃建財(Chien-Tsai Hwang) ； 毛義方(I-Fang Mao) ； 陳美蓮(Mei-Lien Chen)

《中華公共衛生雜誌》 19卷2期 (2000/04) Pp. 130-137

https://doi.org/10.6288/CJPH2000-19-02-07

摘要

目標：本研究是為探討國內市售酒精性飲料中嘌呤的含量，藉以了解其可能對高尿酸血症和痛風的影響。方法：以高效能液體層析法分析16種酒，包括8種啤酒及紹興酒、原住民小米酒、米酒、高梁酒和藥酒等嘌呤的含量。結果：本研究顯示僅釀造酒及再製酒有嘌呤存在，蒸餾酒的嘌呤未被檢出。所有測試酒類之嘌呤總含量，以紹興酒最高有13.57 mg/100mL，各別嘌含量則以hypoxanthine最高。所分析8種品牌的啤酒，其嘌呤總含量平均為7.05 mg/100mL，而四種嘌呤分佈則以guanine最高。藥酒中嘌呤總含量，以保力達B的6.80 mg/100mL較高。原住民小米酒嘌呤總含量2.19 mg/100mL，雖然不高，但pH值明顯低於其他酒類。以嘌呤／酒精比來看，則絕大多數的啤酒較高。故若攝取等量酒精時，喝啤酒應會攝取到較多的嘌呤。結論：本研究認為市售酒類雖屬於低嘌呤食品，仍不宜經常大量飲用。尤其啤酒含有7.05 mg/100mL嘌呤，每天飲用6罐以上(354mL/罐)，即同時攝入約150 mg以上的嘌呤，增加了罹患高尿酸血症和痛風的機會。此外，適量飲用酒類時，仍應注意下酒菜的選擇。

關鍵字

酒 ； 嘌呤 ； 高效能液相層析法

並列摘要

Objectives: The purpose of this study was to determine the purine content in commercial alcoholic beverages retailed in Taiwanese domestic markets. Methods: Sixteen kinds of alcoholic beverages were measured for pufine content using high performance liquid chromatography. Results: We found that fermented liquors and liqueurs contained purines, whereas none were found in distilled liquors. The highest purine content of the alcoholic beverages sampled was found in Shaohsing wine with an average of 13.57 mg/100mL, and hypoxanthine dominated the purine content. Guanine was the highest purin base in eight kinds of beer that had a mean total purine content of 7.05 mg/100mL. The total purine content in Paolyta B liqueur was 6.80mg/100mL, and the total was even lower in Taiwan aborigines' Millet wine with a value of 2.19mg/100mL, but with the lowest pH value of all the sampled alcoholic beverages. The purine/alcohol ratio of most beers was higher than that in other alcoholic beverages sampled. This means that for the same quantity of alcohol ingested, the purine content of beer is higher than other alcoholic beverages. Conclusions: Although alcoholic beverages retailed in Taiwan contain a lower concentration of purine base, drinking six or more cans (354mL/can) of beer with a mean purine content of 7.05 mg/100mL is equal to ingesting 150mg or more of purines. This may increase the risk of suffering from hyperuricemia and gout. This study also suggested that moderate drinkers need to select foods cautiously, choosing those which contain low purines.

並列關鍵字

Alcoholic beverages ； purine ； high performance liquid chromatography