本研究探討黃豆之嘌呤含量分布及其於發芽過程中之變化，結果顯示，黃豆嘌呤物質以腺嘌呤和鳥糞嘌呤相關形式為主，且鳥糞嘌呤多於腺嘌呤，各部位之總嘌呤含量高低為胚軸 (372.32 mg/100 g wet basis) >子葉(181.65 mg/100 g wet basis) >種皮 (28.02 mg/100 g wet basis)，根據黃豆子葉、胚軸和種皮所佔的重量百分比，換算每100 g黃豆所含嘌呤含量，得知子葉含有最高量之嘌呤含量，156.56 mg/100 g wet basis (占90.8%)，胚軸含有12.96 mg/100 g wet basis (占7.5%)，而種皮則僅有2.89 mg/100 g wet basis (占1.7%)。發芽過程中，黃豆持續吸收水分，造成固形物相對減少，因而嘌呤含量與其他各營養成分也隨之減少，發芽第一天水分含量由4.13%增加至62.81%，嘌呤含量則減少59%至62.08 mg/100 g wet basis，已達中嘌呤食品範圍。嘌呤含量與水分含量呈現良好的負相關，r2 = 0.9986。換算乾物基礎比較時，發芽過程中黃豆之嘌呤含量實際是持續增加之現象。

The distribution of purine content in soybean and its changes during germination were investigated. Theresults indicated that the major purine substances in soybean were adenine and guanine related compounds,
which the content of guanine was higher than adenine. The order of purine content related to various partsin soybean was as following: Embryonic axis (372.32 mg/100 g wet basis) > Cotyledon (181.65 mg/100 g
wet basis) > Seed coat (28.02 mg/100 g wet basis). However, considering the different weight percentageof the Embryonic axis, Cotyledon, and Seed coat in soybean, the distribution of the purine content in 100 gsoybean were recalculated as 156.56 mg in Cotyledon, 12.96 mg in Embryonic axis, and 2.89 mg in Seed coat,which the distribution percentage in soybean was 90.8%, 7.5%, and 1.7%, respectively. The moisture contentincreased during germination, meanwhile the solid content decreased. These resulted in decreasing of purinecontent and the proximate composition consequently. The moisture content increased from 4.13% to 62.81%rapidly and the purine content decreased from 172.41 mg/100 g wet basis to 62.08 mg/100 g wet basis at thefirst day during germination, the rate of reduction was 59%. Thus, the purine content of the soybean after oneday germination could be classified to middle purine content food. A negative relationship between purinecontent and moisture content was observed significantly with the determination coefficient of r2 = 0.9986.Based on the dry basis, the purine content of soybean increased gradually during the germination.