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    Please use this identifier to cite or link to this item: http://ir.cnu.edu.tw/handle/310902800/22084

    標題: 市售黃豆加工食品之嘌呤含量分析
    The analysis of Purine contents in commercial soybean products
    作者: 周政輝
    貢獻者: 食品衛生系
    關鍵字: 黃豆加工食品
    Soybean products
    Purine content
    日期: 2001
    上傳時間: 2010-03-24 16:45:17 (UTC+8)
    摘要: 本研究主要目的在利用逆相高效液相層析法分析市售黃豆加工食品之嘌呤含量,以作為痛風與高尿酸血症患者飲食控制之參考。屬於第一類低嘌呤含量的食品(<25 mg/100g 濕重),按嘌呤含量由低而高,依序有豆腐、豆漿及百頁豆腐,此類食品適合高尿酸血症患者及痛風病人食用;屬於第二類中嘌呤含量的食品 (25-150 mg/100g 濕重),依序有素火腿、豆腐乳、味噌、素肉、傳統豆乾、素肉脯、豆辦醬、豆鼓和零食豆乾,此類食品痛風病人宜限量實用。一般黃豆加工食品的嘌呤成分主要以腺嘌呤與鳥糞嘌呤為主,但部分素火腿發現次黃嘌呤含量偏高,推測可能是添加酵母粉肉精等之故。
    關聯: 嘉南學報 27 : p.185-194
    Appears in Collections:[嘉南學報] 27 期 (2001)
    [ 食品科技系 ] 期刊論文
    [保健營養系(所) ] 期刊論文

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