浸泡條件對黑豆嘌呤含量的影響

Purine Contents of Black Soybean Milk as Affected by Different Soaking Conditions

駱錫能(Shyi-Neng Lou) ； 陳愉涵(Yu-Han Chen) ； 翁瑞光(Rei-Guan Wong) ； 邱一鳴(E-Mine Chiu) ； 蔡佩君(Pai-Jun Tsai) ； 尹新均(Xin-Jun Yin)

《宜蘭大學生物資源學刊》 5卷2期 (2009/12) Pp. 57-63

https://doi.org/10.6175/job.2009.52.12

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，黑豆含嘌呤量減少至39.9-40.2mg/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11.1 mg/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。

關鍵字

黑豆 ； 黑豆漿 ； 嘌呤含量 ； 加工條件 ； 浸泡

並列摘要

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/100 g 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 300C 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 dry weight of black soybean, which hinted that this was the percentage of real released purine content. Preparing black soybean milk under 60℃ soaking for 16 hrs with 1:8 water, the high purine content black soybean could be transferred to low purine content black soybean milk with the purine content only 11.1 mg/100 g fresh wt. That was 76.1 % purine substances extracted from soaked black soybean into milk, which equaled to only 45.7% extracted from fresh black soybean. Both of the low extracting effect and diluting effect by water addition resulted in the low purine content of black soybean milk. Furthermore, three black soybean milk from local market were collected and analyzed. The purine content were at the range of 6.74 - 8.76 mg/100 g fresh wt., i.e. 36 - 46% of laboratory prepared black soybean milk based on dry weight.

並列關鍵字

black soybean ； black soybean milk ； purine content ； processing ； soaking