食材與鍋具對降低火鍋湯汁嘌呤含量之影響

The effects of food materials and cookware on reduction of purine content in hot pot soup

高霈妤(Pei-Yu Kao)

指導教授 ： 石名貴

共同指導教授 ： 江啟銘

國立高雄餐旅大學/廚藝學院/餐飲創新研發碩士學位學程/碩士(2012年)

摘要

痛風是現代人常見的文明病之一，其肇因於血中尿酸值過高，且經臨床實驗證實，飲食中的嘌呤含量會影響人體血液中的尿酸濃度。火鍋為中華美食之一，然而文獻亦指出魚、肉類等食物經加熱烹煮後，會釋出大量嘌呤類物質於烹煮液中，故其可能導致痛風發作之疑慮亦為大眾長久以來所關切的議題。因此，本研究藉由調整市售火鍋食譜，及探討不同吸附劑與鍋具材質對嘌呤含量的影響，期達到降低火鍋湯汁嘌呤含量之目的，並提供富科學驗證內涵之有力數據。實驗結果顯示：火鍋食譜方面，市售火鍋藉由食材配方之調整，可降低約7~40%嘌呤預估含量。吸附劑方面，以活性碳最佳，當以1g/L之比例添加於嘌呤標準品混合液，加熱沸騰二小時，可降低約46%總嘌呤含量，且降低率隨添加比例增加而上升；在以市售火鍋湯汁實際進行吸附實驗時，經加熱一小時亦可達到相同效果，且感官品評上與無添加者無顯著差異，顯示活性碳確實為一種可降低火鍋湯汁嘌呤但又不影響風味之吸附劑。鍋具材質方面，以砂鍋最佳，嘌呤標準品混合液經加熱沸騰二小時，降低約66%總嘌呤含量，當以模擬火鍋配方為樣品時，亦有約27%降低率，故砂鍋可望進一步發展為一具有降低嘌呤含量之餐廚具材質。

關鍵字

嘌呤 ； 火鍋 ； 食譜 ； 吸附劑 ； 鍋具材質

並列摘要

Gout is one of the most prevalent modern disease of humans nowadays, and it arises from high uric acid level in the blood. Clinical trials confirmed that the purine content of diet may affect uric acid concentration in blood. Hot pot is one of the Chinese cuisine, however, the literatures indicated that fish, meat and many foods after boiled release a large amount of purine compound in the liquid, and it may lead to gout. So, this issue has long been concerned by the general public. For the above reasons, this study aimed to reduce the purine contents of hot pot soup and provide powerful data rich in scientific connotation by modifying commercial hot pot recipe and using adsorbents as well as different cookware material. Our data showed that: in the aspect of hot pot recipe, the estimated purine contents can be reduced by 7~40% via revising the commercial hot-pot recipe. As for adsorbents, the purine contents in the mixture of four purine base standard can be reduced about 46% by heating with activated carbon(1g/L) and the reduction rate will rise when the adding ratio of activated carbon increases. In the experiment of commercial hot pot soup heating with activated carbon, the same effect can be achieved. In addition, adding activated carbon or not did’ t lead to significant difference in the sensory evaluation. Therefore, activated carbon is an excellent adsorbents in lowering purine contents in hot pot soup and it does’ t have negative impact on the flavor. In the aspect of cookware material, casserole is the best. The purine contents in the mixture of four purine base standard after boiling 2 hours can be reduced about 66%. When activated carbon adding to analog- hot pot recipe, the purine contents in the soup reduced by 27%. Thence, casserole is expected to further development of a kitchenware material which can lower purine contents in food.

並列關鍵字

Purine ； Hot pot ； Recipe ； Adsorbent ； Cookware material

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