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完整後設資料紀錄
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.advisor | 徐源泰(Yuan-Tay Shyu) | |
dc.contributor.author | An-Sheng Cheng | en |
dc.contributor.author | 鄭安生 | zh_TW |
dc.date.accessioned | 2021-06-08T04:23:19Z | - |
dc.date.copyright | 2010-07-02 | |
dc.date.issued | 2010 | |
dc.date.submitted | 2010-06-29 | |
dc.identifier.citation | 陸、參考文獻
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dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/22645 | - |
dc.description.abstract | 摘 要
檄樹 (又稱為諾麗果) 為太平洋島嶼社會傳統醫藥植物,目前已廣泛被報導具有抗菌、抗腫瘤、鎮痛、降血壓、抗發炎與免疫調節等療效及營養價值。在加工利用上,多以諾麗發酵果汁為主要產品型態行銷全球。在諾麗果汁的發酵過程中,其微生物相之變化未曾被系統且全面性的探討過。本試驗以聚合酶鏈鎖反應-變性梯度電泳 (PCR-DGGE) 技術,探討發酵期間完整的菌群,包括細菌、酵母菌菌相之組成結構。另外,本研究也探討不同果實品種之抗氧化活性。由結果顯示,台灣墾丁原生種、印尼種及大溪地種三品種檄樹果實於發酵前之 pH 值約為 4.13-4.32; 可溶性固形物介於 6.0 至 7.2°Brix 之間;可滴定酸及總醣含量分別為 0.43-0.69% 及 2.9-4.7 mg/mL。經發酵八週後,pH 降至 3.85-4.11,可溶性固形物降至6.0-7.2°Brix。可滴定酸及總醣含量則維持在0.57-0.84% 及 1.23-2.25 mg/mL。其乳酸、醋酸及酒精含量在發酵第七天後分別維持在 6.1-6.5 mg/mL, 6.9-7.9 mg/mL 及 6.0-11.0 mg/mL。一般成份分析,整體而言三者 pH 無顯著性的差異,可溶性固形物、可滴定酸及總醣含量以台灣墾丁原生種最高。乳酸含量三者無顯著性的差異,醋酸以台灣墾丁原生種較高,乙醇則以印尼種最高。就三者之抗氧化特性分析,於發酵末期,三者總酚類含量約為 1.86 mg/mL,其差異大不;就類黃酮含量之變化,則以台灣墾丁原生種之含量 189 μg/mL最高;清除 DPPH 自由基能力以大溪地種為佳;螯合能力則以台灣墾丁原生種最佳。經 PCR-DGGE 技術圖譜分析鑑定結果顯示,在細菌方面以 Acetobacter 與 Gluconobacter 兩屬醋酸菌為主,乳酸菌屬為 Lactobacillus 屬;真菌方面則以 Dipodascus 屬酵母菌為主。因此,諾麗果汁的發酵並非單一菌屬主導發酵,而是由細菌的 Acetobacter, Gluconobacter 及 Lactobacillus 與真菌的 Dipodascus 一起共同進行發酵作用。本研究有助以了解發酵菌相和成分變化之關聯性,以期增進諾麗發酵果汁加工利用和品質管理。 | zh_TW |
dc.description.abstract | Abstract
Morinda citrifolia, commonly known as noni. It is one of the most important sources of traditional medicines for Pacific island societies. Morinda citrifolia has been widely reported for its ethno-pharmacological effects and nutritional values, including anti-microbial, anti-cancer, antihelmin, analgesic, hypotensive, anti-inflammatory, immunomodulatory and etc. In fruit processing, it is commonly fermented in juice form and has commercialized worldwide. However, microbial flora during the fermentation processes have not been thoroughly studied. In order to understand the relation between microbial flora and component changes, this study has used polymerase chain reaction-denatured gel gradient electrophoresis (PCR-DGGE) to make a intensive investigation on microbial community during fermentation. In addition, the antioxidant activities among various noni fruits Before fermentation, the pH, soluble solids, titratable acid and total sugar content of three different noni fruits (Kenting Taiwan, Indonesia and Tahiti) were found to be 4.13-4.32, 6.0-7.2°Brix, 0.43-0.69% and 2.9-4.7 mg/mL, respectively. After fermentation, the values were shown to be 3.85-4.11, 5-7.4°Brix, 0.57-0.69% and 1.23-2.25 mg/mL. On the seventh day of fermentation, lactic acid, acetic acid and ethanol content were found between 7.1∼8.7 mg/mL, 7.2 mg/mL and 7.5∼8.2 mg/mL, respectively. After eight weeks fermented, these factors remained between 6.1∼6.5 mg/mL, 6.9∼7.9 mg/mL at 6.0∼11.0 mg/mL. According to the component analysis, three noni fruits did not showed significant difference in pH and lactic acid content. The native noni, Kenting, was found highest in soluble solids, titratable acid and total sugar. The Indonesia noni contain the highest content in alcohol. At the end of the fermentation, the total phenols amount of the three different varieties was 1.86 mg/mL respectively. The native variety, Kenting, also found with highest in flavonoids while the Tahiti displayed better higher in DPPH radical scavenging activities, the native variety, Kenting was found better on Fe2+ chelating activities. In microbial flora, dominant bacteria genus were found Acetobacter, Gluconobacter and Lactobacillus. Moreover, the dominant fungus genus was Dipodascus. Therefore, the fermentation of noni may not led by individual but co-fermentation by different genus of Acetobacter, Gluconobacter, Lactobacillus, and Dipodascus. This study may deepen ourunderstanding on the microflora and component changes in noni fermentation, and potential to improve the production and quality of noni fermentation. | en |
dc.description.provenance | Made available in DSpace on 2021-06-08T04:23:19Z (GMT). No. of bitstreams: 1 ntu-99-R97628203-1.pdf: 2733495 bytes, checksum: ae64702bba0b15378409c29e6ca0f0be (MD5) Previous issue date: 2010 | en |
dc.description.tableofcontents | 目 錄
誌謝……………………………………………………………………………………I 中文摘要……………………………………………………………………………II 英文摘要……………………………………………………………………………III 目錄…………………………………………………………………………………V 圖次…………………………………………………………………………………X 表次………………………………………………………………………………XIII 壹、前言………………………………………………………………………………1 貳、文獻回顧…………………………………………………………………………2 2.1. 檄樹………………………………………………………………………………2 2.1.1. 檄樹簡介………………………………………………………………………2 2.1.2. 諾麗的應用與產品……………………………………………………………8 2.1.3. 諾麗的商業產品………………………………………………………………10 2.1.4. 諾麗果汁的營養成份…………………………………………………………10 2.1.5. 諾麗果汁的加工………………………………………………………………14 2.1.5.1. 傳統諾麗果汁………………………………………………………………14 2.1.5.2. 非傳統諾麗果汁……………………………………………………………14 2.2. 諾麗果的生理功效……………………………………………………………17 2.2.1. Xeronine system………………………………………………………………17 2.2.2. 諾麗產品的生理活性…………………………………………………………25 2.2.2.1. 抗氧化………………………………………………………………………25 2.2.2.2. 抗菌活性……………………………………………………………………25 2.2.2.3. 驅蟲活性……………………………………………………………………25 2.2.2.4. 止痛鎮靜活性………………………………………………………………26 2.2.2.5. 降血壓活性…………………………………………………………………26 2.2.2.6. 免疫調節活性………………………………………………………………26 2.2.2.7. 抗發炎活性…………………………………………………………………26 2.2. 分子生物技術於微生物多樣性的研究………………………………………27 2.2.1. 傳統微生物分類與鑑定的限制瓶頸…………………………………………27 2.2.2. 分子生物技術…………………………………………………………………27 2.2.3. rDNA 在微生物分類與鑑定上獨特性與應用………………………………29 2.2.4. 聚合酶鏈鎖反應………………………………………………………………33 2.2.4.1. Nested PCR…………………………………………………………………34 2.2.4.2. Touchdown PCR……………………………………………………………35 2.2.5. 變性梯度膠體電泳……………………………………………………………35 參、材料與方法………………………………………………………………………42 3.1. 實驗目的………………………………………………………………………42 3.2. 實驗架構………………………………………………………………………42 3.3. 實驗材料………………………………………………………………………43 3.3.1. 諾麗果原料……………………………………………………………………43 3.3.2. 藥品……………………………………………………………………………43 3.3.2.1. PCR-DGGE菌相分析………………………………………………………43 3.3.2.1.1. DNA 萃取…………………………………………………………………43 3.3.2.1.2. PCR反應…………………………………………………………………43 3.3.2.1.3. PCR 電泳…………………………………………………………………44 3.3.2.1.4. DGGE………………………………………………………………………44 3.3.2.1.5. T-A cloning…………………………………………………………………44 3.3.2.2. 一般成分分析………………………………………………………………44 3.3.2.2.1. 可滴定酸…………………………………………………………………44 3.3.2.2.2. 總醣………………………………………………………………………45 3.3.2.2.3. 有機酸……………………………………………………………………45 3.3.2.2.4. 酒精………………………………………………………………………45 3.3.2.3. 抗氧化特性及功能性化合物測定…………………………………………45 3.3.2.3.1.總酚含量測定……………………………………………………………45 3.3.2.3.2. 類黃酮含量測定…………………………………………………………45 3.3.2.3.3. 清除DPPH自由基能力…………………………………………………45 3.3.2.3.4. 螯合亞鐵能力的測定……………………………………………………45 3.3.3. 儀器設…………………………………………………………………………46 3.3.3.1. PCR-DGGE 菌相分析………………………………………………………46 3.3.3.2. 一般成分分析………………………………………………………………46 3.4. 實驗方法………………………………………………………………………47 3.4.1. 原料前處理……………………………………………………………………47 3.4.2. 八週發酵………………………………………………………………………47 3.4.3. 分析樣品製備…………………………………………………………………47 3.4.4. PCR-DGGE 菌相分析………………………………………………………47 3.4.4.1. Genomic DNA 萃取…………………………………………………………47 3.4.4.1.1. 萃取藥品之配製…………………………………………………………47 3.4.4.1.2. 微生物 genomic DNA 萃取……………………………………………48 3.4.4.1.3. Genomic DNA 濃度與純度測定…………………………………………49 3.4.4.2. PCR 增幅條件之建立………………………………………………………50 3.4.4.2.1. 引子之選用………………………………………………………………50 3.4.4.2.2. PCR反應之進行…………………………………………………………51 3.4.4.2.3. PCR-16S rDNA片段瓊脂膠體電泳檢視…………………………………53 3.4.4.3. DGGE 樣品製備……………………………………………………………53 3.4.4.3.1. Gel Slice and PCR Product Preparation……………………………………54 3.4.4.4. 變性梯度膠體電泳…………………………………………………………55 3.4.4.4.1. 垂直 DGGE………………………………………………………………55 3.4.4.4.2. 水平DGGE………………………………………………………………57 3.4.5. 一般成份分析…………………………………………………………………63 3.4.5.1. pH 值………………………………………………………………………63 3.4.5.2. 可溶性固形物………………………………………………………………63 3.4.5.3. 可滴定酸度…………………………………………………………………63 3.4.5.4. 總醣含量測定………………………………………………………………63 3.4.5.4.1.葡萄糖標準品的檢量線製作……………………………………………63 3.4.5.5. 有機酸含量分析……………………………………………………………64 3.4.5.5.1. 分析條件…………………………………………………………………64 3.4.5.5.2. HPLC檢量線製作………………………………………………………64 3.4.6. 抗氧化特性及功能性化合物含量測定………………………………………65 3.4.6.1. 總酚含量測定………………………………………………………………65 3.4.6.2. 類黃酮含量測定……………………………………………………………65 3.4.6.3. 清除DPPH自由基能力測定………………………………………………65 3.4.6.4. 螯合亞鐵能力的測定………………………………………………………66 肆、結果與討論……………………………………………………………………67 4.1. PCR-DGGE菌相分析…………………………………………………………67 4.1.1. PCR 條件建立…………………………………………………………………67 4.1.2. 垂直DGGE 電泳圖譜結果…………………………………………………73 4.1.3. 水平DGGE 電泳圖譜分析與比對結果……………………………………76 4.1.4. 16S rDNA V6-V8 regions 及 26S rDNA D1/D2 regions 序列比對與分析結 果…………………………………………………………………………77 4.1.4.1. 16S rDNA V6-V8 regions 之結果…………………………………………77 4.1.4.2. 26S rDNA D1/D2 regions 之結果…………………………………………78 4.2. 一搬成份分析…………………………………………………………………91 4.2.1. pH 值之變化…………………………………………………………………91 4.2.2. 可溶性固形含量之變化……………………………………………………93 4.2.3. 可滴定酸含量之變化………………………………………………………96 4.2.4. 總醣含量之變化……………………………………………………………98 4.2.5. 乳酸含量之變化……………………………………………………………100 4.2.6. 醋酸含量之變化……………………………………………………………102 4.2.7. 乙醇含量之變化……………………………………………………………104 4.3. 抗氧化特性分析……………………………………………………………107 4.3.1. 清除DPPH自由基能力……………………………………………………107 4.3.2. 螯合亞鐵能力………………………………………………………………109 4.4. 功能性化合物含量測定……………………………………………………111 4.4.1. 總酚類含量之變化…………………………………………………………111 4.4.2. 類黃酮含量之變化…………………………………………………………113 伍、結論……………………………………………………………………………115 陸、參考文獻………………………………………………………………………116 | |
dc.language.iso | zh-TW | |
dc.title | 檄樹果實自然發酵過程中菌相分析與抗氧化特性之研究 | zh_TW |
dc.title | Study on the Microflora and Antioxidant Properties of Noni (Morinda citrifolia L.) Fruit Juices during Natural Fruit Fermentation | en |
dc.type | Thesis | |
dc.date.schoolyear | 98-2 | |
dc.description.degree | 碩士 | |
dc.contributor.oralexamcommittee | 曾文聖(Wen-Sheng Zeng),吳明昌(Ming-Chang Wu) | |
dc.subject.keyword | 諾麗果,PCR-DGGE,抗氧化,Acetobacter,Lactobacillus,Dipodascus, | zh_TW |
dc.subject.keyword | Morinda citrifolia,PCR-DGGE,antioxidant,Acetobacter,Lactobacillus,Dipodascus, | en |
dc.relation.page | 133 | |
dc.rights.note | 未授權 | |
dc.date.accepted | 2010-06-29 | |
dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
dc.contributor.author-dept | 園藝學研究所 | zh_TW |
顯示於系所單位: | 園藝暨景觀學系 |
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