請用此 Handle URI 來引用此文件：
http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/27804完整後設資料紀錄
| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 葉安義(An-I Yeh) | |
| dc.contributor.author | Ya-Ting Chan | en |
| dc.contributor.author | 詹雅婷 | zh_TW |
| dc.date.accessioned | 2021-06-12T18:21:31Z | - |
| dc.date.available | 2010-09-03 | |
| dc.date.copyright | 2007-09-03 | |
| dc.date.issued | 2007 | |
| dc.date.submitted | 2007-08-21 | |
| dc.identifier.citation | 尤俊傑。2006。奈米化紅麴菌發酵產物之安全性試驗與保健成份之血脂調節評估。國立台灣大學微生物與生化學研究所。台北。
王淑苑。2000。Ames test 之原理及其應用於產品安全性評估之應用。食品工業 32(11):8-17。 朱芳儀。2003。以Liposomes模式探討五種含氧類胡蘿蔔素之抗氧化功能。中山醫學大學營養科學研究所。台中。 吳宛勳。2000。枸杞之組織細胞培養研究。國立台灣大學藥學研究所。台北。 東丈夫、賴榮祥。1993。枸杞之知識。生藥資訊 1:1-7。 林佳慧。2004。不同菌酛製備豆麴萃取物之抗氧化與抗致突變性。國立台灣大學食品科技所。台北。 徐敬添。2001。濕式珠磨分散技術在奈米機能性產品之應用。產業奈米技術應用園地-奈米粉體專刊 1:86-99。 梁雅婷。2002。枸杞之抗氧化與抗致突變性質及其多醣組成分析。國立中興大學食品暨應用生物科技所。台中。 陳時欣。2006。蔗糖酯對奈米/次微米纖維素懸浮液穩定性之研究。國立台灣大學食品科技所。台北。 陳惠英、顏國欽。1996。膳食中之抗致突變物及其作用機制。中華民國營養學會雜誌 21:323-338。 葉安義。2004。奈米科技與食品。科學發展 384:44-49。 裴鑒。1973。中國藥用植物誌。宏業書局。 劉驊南。1980。中國藥物學。國立編譯館。 蔡淑瑤。2002。靈芝與柳松菇之抗氧化性質和其對腫瘤細胞之毒性及柳松菇之抗致突變性質。國立中興大學食品暨應用生物科技所。台中。 賴韻竹。2005。飲食科學觀-葉黃素的神奇效果。科技圖書。 http://www.ifst.org/site/cms/contentChapterView.asp?chapter=1. Ahmad N & Mukhtar H. 1999. Green tea polyphenols and cancer: biologic mechanisms and pratical implications. Nutr Rev 56:78-83. Ahsan H, Ali A & Ali R. 2003. Oxygen free radicals and systemic autoimmunity. Clin Exp Immunol 131:398-404. Ames BN. 1983. Dietary carcinogenesis and anticarcinogens. Science 221:1256-1264. Arnao MB, Cano A, Hernandez-Ruiz J, Garcia-Canovas F & Acosta M. 1996. Inhibition by L-ascorbic acid and other antioxidants of the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) oxidation catalyzed by peroxidase: a new approach for determining total antioxidant status of food. Anal Biochem 236:255-261. Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181:1199-1200. Bohm V, Puspitasari-Nienaber NL, Ferruzzi MG & Schwartz SJ. 2002. Trolox equivalent antioxidant capacity of different geometrical isomers of α-carotene, β-carotene, lycopene and zeaxanthin. J Agric Food Chem 50:221-226. Bradford MM. 1976. A rapid and sensitive for the quantitation of microgram quantitites of protein utilizing the principle of protein-dye binding. Anal Biochem 72:248-254. Breithaupt DE, Weller P, Wolters M & Hahn A. 2004. Comparison of plasma responses in human subjects after the ingestion of 3R,3R '-zeaxanthin dipalmitate from wolfberry (Lycium barbarum) and non-esterified 3R,3R '-zeaxanthin using chiral high-performance liquid chromatography. Br J Nutr 91:707-713. Burton GW. 1994. Vitamine E: molecular and biological function. Pro Nutr Soc 53:261-262. Carpenter AP. 1979. Determination of tocopherols in vegetable oils. J Am Oil Chem Soc 56:668-672. Chance B, Sies H & Boveris A. 1979. Hydroperoxide metabolism in mammalian organs. Physiol Rev 59:527-605. Davies MJ, Fu S, Wang H & Dean RT. 1999. Stable markers of oxidant damage to proteins and their application in the study of human disease Free Radic Biol Med 27:1151-1163. Dinis TCP, Madeira VMC & Almeida LM. 1994. Action of phenolic derivatives (Acetqaminophen, Salicylate, and 5-Aminosalicylate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers. Arch Biochem Biophys 315:161-169. Dubois M, Gilles KA, Hamilton JK, Rebers PA & Smith F. 1956. Colorimetric method for determination of sugars and related substances. Anal Biochem 28:350-356. Fang YZ, Yang S & Wu G. 2002. Free radicals, antioxidant, and nutrition. Nutr 18:872-879. Flora SD. 1998. Mechanisms of inhibition of mutagenesis and carcinogenesis Mutat Res 402:151-158. Frankel EN. 1991. Recent advances in lipid oxidation. J Sci Food Agric 54:495-511. Fridovich I. 1989. Superoxide dismutases. An adaptation to a paramagnetic gas. J Biol Chem 264:7761-7764. Gan L, Zhang SH, Yang XL & Xu HB. 2004. Immunomodulation and antitumor activity by a polysaccharide-protein complex from Lycium barbarum. Int Immunopharmacol 4:563-569. Ha KT, Yoon SJ, Choi DY, Kim DW, Kim JK & Kim CH. 2005. Protective effect of Lycium chinense fruit on carbon tetrachloride-induced hepatotoxicity. J Ethnopharmacol 96:529-535. Halliwell B. 1993. The role of oxygen radicals in human disease, with particilar reference to the vascular system. Haemostasis 23:118-126. Halliwell B. 1994. Free radicals and antioxidant: A personal view. Nutr Rev 52:253-265. Halliwell B & Gutteridge JMC. 1984. Oxygen toxicity, oxygen radicals, transition metals and disease. Biochem J 219:1-14. Halliwell B, Murcia MA, Chirico S & Aruoma OI. 1995. Free radicals and antioxidants in food and in vivo: What they do and how they work. Crit Rev Food Sci Nutr 35:7-20. Jacob R & Burri B. 1996. Oxidative damage and defense. Am J Clin Nutr 63:985-990. Jia Z, Tang M & Wu J. 1999. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem 64:555-559. Junghans A, Sies H & Stahl W. 2001. Macular Pigments Lutein and Zeaxanthin as Blue Light Filters Studied in Liposomes. Arch Biochem Biophys 391:160-164. Klein BP & Perry AK. 1982. Ascorbic acid and vitamin A activity in selected vegetables from different geographical areas of the united states. J Food Sci 47:941-945. Kosar M, Altintas A, Kirimer N & Baser KHC. 2003. Determination of the free radical scavenging activity of Lycium extracts. Chem Nat Compd 39:531-535. Leung IYF, Taga MOM, Li WWY & Lam TT. 2001. Absorption and tissue distribution of zeaxanthin and lutein in Rhesus monkeys after taking Fructus lycii(Gou Qi Zi) extract. Invest Ophthalmol Vis Sci 42:466-471. Li Z, Peng GH & Zhang SH. 1998. Separation and determination of carotenoids in Fructus Lycii by isocratic non-aqueous reversed-phase liquid chromatography Chinses Journal of Chromatography 16:341-343. Lijinsky W. 1991. The formation and occurrence of polynuclear aromatic hydrocarbons associated with food. Mutat Res 259:251-261. Liu N, Li Z & Tso M. 1995. A rerysearch of Lycium barbarum L. in rescue of retina from photic injury in rats. China Academic Journal Electronic Publishing House 11:31-33. Luo Q, Cai YZ, Yan J, Sun M & Corke H. 2004. Hypoglycemic and hypolipidemic effects and antioxidant activity of fruit extracts from Lycium barbarum. Life Sci 76:137-149. Marnett LJ. 2000. Oxyradicals and DNA damage. Carcinogenesis 21:361-370. Maron DM & Ames BN. 1983. Revised methods for the Salmonella mutagenicity test. Mutat Res 113:173-215. Mau JL, Chao GR & Wu KT. 2001. Antioxidant properties of methanolic extracts from several ear mushrooms. J Agric Food Chem 49:5461-5467. McBeth JW. 1972. Carotenoids from nudibranchs. Comp Biochem Physiol 41B:55-68. Moeller SM, Parekh N, Tinker L, Ritenbaugh C, Blodi B, Wallace RB & Mares JA. 2006. Associations between intermediate age-related macular degeneration and lutein and zeaxanthin in the carotenoids in age-related eye disease study. Arch Ophthalmol 124:1151-1162. Morel I, Lescoat G, Cillard P & Cillard J. 1994. Role ef flavonoids and iron chelation in antioxidant action. Oxygen Radicals in Biological Systems, Pt D 234:437-443. Morita K, Hara M & Kada T. 1978. Studies on natural desmutagens: Screening for vegetable and fruit factors active in inactivation of mutagenic pyrolysis products from amino acid. Agric Biol Chem 42:1235-1238. Murakami T, Nagamura Y & Hirano K. 1998. The recovering effect of betaine on carbon tetrachloride-induced liver injury J Nutr Sci Vitaminol 44 249-255. Namiki M. 1990. Antioxidant/antimutagens in food. Crit Rev Food Sci Nutr 29:273-300. Nordberg J & Arner ESJ. 2001. Reactive oxygen species , antioxidants , and the mammalian thioredoxin system. Free Radic Bio Med 31:1287-1312. Oberdorster G, Oberdorster E & Oberdorster J. 2005. Nanotoxicology: An Emerging Discipline Evolving from Studies of Ultrafine Particle. Environ Health Perspect 113:823-839. Oyaizu M. 1986. Antioxidative activity of browning products of glucosamine fractionated by organic solvent and thin-layer chromatography. Nippon Shokuhin Kogyo Gakkaishi 35:771-775. Peng Y, Ma C, Li YW, Leung KSY, Jiang ZH & Zhao ZZ. 2005. Quantification of zeaxanthin dipalmitate and total carotenoids in Lycium fruits (Fructus lycii). Plant Foods Hum Nutr 60:161-164. Qian JY, Liu D & Huang AG. 2004. The efficiency of flavonoids in polar extracts of Lycium chinense Mill fruits as free radical scavenger. Food Chem 87:283-288. Ramarathnam N, Osawa T, Ochi H & S K. 1995. The contribution of plant food antioxidants to human health Trend Food Sci Technol 6:75-82. Saleh K, Vialatte L & Guipon P. 2005. Wet granulation in a batch high shear mixer. Chem Eng Sci 60(14):3763-3775. Sanguansri P & Augustin MA. 2006. Nanoscale materials development - a food industry perspective. Trends Food Sci Technol 17:547-556. Shimada K, Fujikawa K, Yahara K & Nakamura T. 1992. Antioxidative Properties of Xanthan on the Autoxidation of Soybean Oil in Cyclodextrin Emulsion. J Agric Food Chem 40:945-948. Stavric B. 1994. Antimutagens and anticarcinogens in foods. Cancer Res 43:3415-3421. Sugimura T & Sato S. 1983. Mutagens-carcinogens in foods. Cancer Res 43:3415-3421. Surh YJ. 1999. Molecular mechanisms of chemopreventive effects of selected dietary and medicinal phenolic substances. Mutat Res 428:305-327. Taga MS, Miller EE & Pratt DE. 1984. Chia Seeds as a Source of Natural Lipid Antioxidants. J Am Oil Chem Soc 61:928-931. Wu H, Guo H & Zhao R. 2006. Effect of Lycium barbarum polysaccharide on the improvement of antioxidant ability and DNA in NIDDM rats. The pharmaceutical society of Japan 126:365-371. Wu SJ, Ng LT & Lin CC. 2004. Antioxidant activities of some common ingredients of traditional Chinese medicine, Angelica sinensis, Lycium barbarum and Poria cocos. Phytother Res 18:1008-1012. Yang JJ, Li GL & Reng BB. 2001. Effect of Lycium Barbarum L .on the content of tissue SOD in hypoxic mice. Journal of Ningxia medical college 23:320-331. Zhang M, Chen HX, Huang J, Li Z, Zhu CP & Zhang SH. 2005. Effect of lycium barbarum polysaccharide on human hepatoma QGY7703 cells: Inhibition of proliferation and induction of apoptosis. Life Sci 76:2115-2124. Zhou L, Leung I, Tso MOM & Lam KW. 1999. The identification of dipalmityl zeaxanthin in Gou Qi Zi by high pressure liquid chromatography and mass spectrometry. J Ocul Pharmacol Therapeut 15:557-565. | |
| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/27804 | - |
| dc.description.abstract | 本研究為探討奈米/次微米枸杞懸浮液之製備、抗氧化能力與安全性。將5 % 枸杞以介質研磨方式降解至奈米/次微米等級，粒徑分析儀測量粒徑分佈得知，經過90分鐘研磨後，體積平均粒徑減少為15.3 μm，粒數平均粒徑減少為102 nm，離心後 (10000 ×g, 10min) 上清液之體積平均粒徑為587.5 nm。同時以穿透式電子顯微鏡證實確實有奈米/次微米顆粒之存在。比較其與熱水、冷水及酒精萃出物之抗氧化能力， 發現奈米/次微米枸杞懸浮液在還原力、螯合亞鐵離子 (EC50=2.11 mg/mL) 與總抗氧化能力 (TEAC value=0.028mM) 均優於熱水、冷水及酒精萃出物。抗氧化成分分析得知，奈米/次微米枸杞懸浮液中，總酚類 (19.3 mg/g) 、總類胡蘿蔔素 (1.27 mg/g) 及β-類胡蘿蔔素 (0.23 mg/g) 之含量均高於熱水、冷水及酒精萃出物，類黃酮 (4.01 mg/g) 含量高於熱水、冷水萃出物。以沙門氏逆突變試驗 (Ames test) TA98、TA100菌系評估奈米/次微米枸杞懸浮液之安全性，結果得知奈米/次微米枸杞懸浮液對TA98及TA100菌株不具致突變性。 | zh_TW |
| dc.description.abstract | This study discussed the preparation, antioxidant activities, and safety of nano/submicron Lycium spp.. Media milling was used to reduce the material to nano/submicron scale. After milling for 90min，the volume mean diameter decreased to 15.3μm and the number mean diameter decreased to 102 nm. The volume mean diameter after centrifugation (10000 ×g, 10min) was about 587.5 nm. Transmission electron microscopic (TEM) photographs also proved the existence of nano/submicron scale particle. The reducing power, ferrous chelating effect (EC50=2.11 mg/mL) and the Trolox equivalent antioxidant capacity (TEAC) assay (TEAC value=0.028mM) of milled product is higher than that of hot, cold water and 95% ethanol extract. The total polyphenol (19.3 mg/g) , total carotenoids (1.27 mg/g) and β-carotene (0.23 mg/g) contents in milled product was higher than that in the extract by hot, cold water and 95% ethanol. The flavonoids (4.01 mg/g) in milled product was higher than that in the extract by hot, cold water. From Ames test, nano/submicron Lycium suspension in this study had no mutagenic effect to the Samonella typhimurium TA 98 and TA100. | en |
| dc.description.provenance | Made available in DSpace on 2021-06-12T18:21:31Z (GMT). No. of bitstreams: 1 ntu-96-R94641024-1.pdf: 8262425 bytes, checksum: 3bc3d9855f6fc48ba9c7989630a3a4fa (MD5) Previous issue date: 2007 | en |
| dc.description.tableofcontents | 壹、前言 1
貳、文獻整理 2 2.1枸杞 2 2.1.1枸杞之簡介 2 2.1.2枸杞之化學組成分 4 2.1.3枸杞之生理活性 4 2.2奈米/次微米科學與技術 8 2.2.1定義與應用 8 2.2.2奈米微粒之製備 9 2.2.3奈米科技於食品之應用 11 2.2.4奈米科技對生物體之安全性 14 2.2.5安氏試驗法 (Ames test) 17 2.3抗氧化 18 2.3.1活性氧與自由基 18 2.3.2活性氧與自由基對生物體之傷害 23 2.3.3抗氧化防禦系統 24 叄、實驗架構 29 肆、材料與方法 30 4.1實驗材料 30 4.2安氏試驗菌株 30 4.3化學藥品與試劑 30 4.4儀器設備 32 4.5實驗方法 35 4.5.1樣品之製備 35 4.5.2萃出率之測定 36 4.5.3基本成分分析 37 4.5.4 萃出液總醣含量 40 4.5.5介質研磨枸杞懸浮之分析 40 4.5.6抗氧化活性檢測方法 41 4.5.6.1DPPH自由基清除能力之測定 41 4.5.6.2還原能力之測定 42 4.5.6.3亞鐵離子螯合能力之測定 42 4.5.6.4總抗氧化能力(Trolox equivalent antioxidant capacity) 43 4.5.7抗氧化成分分析 44 4.5.7.1總酚類化合物含量分析 44 4.5.7.2總類黃酮 45 4.5.7.3總類胡蘿蔔素 45 4.5.7.4 β-carotene 46 4.5.8安全性評估 46 4.5.8.1 毒性試驗 46 4.5.8.2致突變性試驗 47 4.6 統計分析………………………………………………………. 48 伍、結果與討論 49 5.1枸杞之基本成分分析 49 5.2不同製備方法萃出物之萃出率 49 5.3 萃取液組成分之分析 54 5.4 枸杞懸浮液之分析 56 5.4.1 粒徑之分析 56 5.4.2 型態上之觀察 61 5.4抗氧化活性檢測 63 5.4.1DPPH自由基清除能力之檢測 63 5.4.2還原力之測定 66 5.4.3亞鐵離子螯合能力之測定 69 5.4.4總抗氧化能力(TEAC)之測定 71 5.5抗氧化成分分析 73 5.6安全性評估 80 5.6.1毒性試驗 80 5.6.2致突變性試驗 80 陸、結論 85 柒、參考文獻 87 | |
| dc.language.iso | zh-TW | |
| dc.subject | 枸杞 | zh_TW |
| dc.subject | 抗氧化 | zh_TW |
| dc.subject | 沙門氏逆突變試驗 | zh_TW |
| dc.subject | 介質研磨 | zh_TW |
| dc.subject | antioxidant | en |
| dc.subject | Lycium | en |
| dc.subject | media milling | en |
| dc.subject | Ames test | en |
| dc.title | 奈米/次微米化枸杞懸浮液抗氧化性及安全性之探討 | zh_TW |
| dc.title | Antioxidant Activities and Safety Evaluation of Nano/submicron Lycium spp. suspension | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 95-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 黃青真(Ching-Jang Huang),賴喜美(Hsi-Mei Lai),盧訓(Shin Lu),張永和(Yung-Ho Chang) | |
| dc.subject.keyword | 枸杞,介質研磨,抗氧化,沙門氏逆突變試驗, | zh_TW |
| dc.subject.keyword | Lycium,media milling,antioxidant,Ames test, | en |
| dc.relation.page | 95 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2007-08-22 | |
| dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
| dc.contributor.author-dept | 食品科技研究所 | zh_TW |
| 顯示於系所單位： | 食品科技研究所 | |
文件中的檔案：
| 檔案 | 大小 | 格式 | |
|---|---|---|---|
| ntu-96-1.pdf 未授權公開取用 | 8.07 MB | Adobe PDF |
系統中的文件，除了特別指名其著作權條款之外，均受到著作權保護，並且保留所有的權利。