Quantitative Determination of Flatulence Factors in Legume Seeds and Soy Products

두류 및 대두제품중 가스발생인자의 함량 분석

The contents of flatulence factors such as raffinose and stachyose were determined by two-dimensional thin-layer chromatography using a guide-strip technique for some legume seeds and soy products consumed in Korea. Raffinose contents in bean samples were 1.34% in domestic soybean, 1.17% in imported soybean, 0.65% in kidney bean, 0.49% in red bean and 0.49% in mung bean. Stachyose contents were 4.1% in doemstic soybean, 3.6% in imported soybean, 3.0% in kidney bean, 2.9% in red bean and 1.9% in mung bean. The flatulence factors were not detected in soy sauce whereas soy paste contained 46.6mg% of raffinose and none of stachyose. The contents of raffinose and stachyose were 26.7mg% and 53.7mg% in soy curd and 26.5mg% and 41.7mg%, respectively, in soy milk.

두류와 대두 제품중 가스 발생인자로 알려진 raffinose 와 stachyose의 함량을 2차 전개법과 guide-strip법을 이용한 얇은막 크로마토그래피에 의하여 정량하였다. 두류의 경우 raffinose함량은 국산대두 1.34%, 수입대두 1.17%, 강낭콩 0.65%, 붉은팥 0.49%, 녹두 0.49%이었고 stachyose 함량은 국산대두 4.1%, 수입대두 3.6%, 강낭콩 3.0%, 붉은팥 2.9%, 녹두 1.9%이었다. 대두제품의 경우 간장에서는 가스발생인자가 검출되지 않았으나 된장에서는 faffinose 함량은 46.6mg%이었고 stachyose 는 검출되지 않았다. 두부의 경우 raffinose는 26.7mg, stachyose 는 53.7mg%이었으며 두유의 경우 raffinose는 26.5mg%, stachyose는 41.7mg이었다.