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http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/29424完整後設資料紀錄
| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 周正俊(Cheng-Chun Chou) | |
| dc.contributor.author | Ru-Yue Huang | en |
| dc.contributor.author | 黃如悅 | zh_TW |
| dc.date.accessioned | 2021-06-13T01:06:44Z | - |
| dc.date.available | 2009-07-30 | |
| dc.date.copyright | 2007-07-30 | |
| dc.date.issued | 2007 | |
| dc.date.submitted | 2007-07-23 | |
| dc.identifier.citation | 吳定峰、丘志威。2003。食品微生物學精要。台北縣。藝軒圖書出版社。
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/29424 | - |
| dc.description.abstract | 本研究以Aspergillus awamori作為菌酛製備黑豆麴，探討黑豆及黑豆麴經不同溫度（40、60、80及100℃）加熱30分鐘，以及在不同包裝條件（乾燥劑+脫氧劑、乾燥劑、脫氧劑及不添加任何食品保存劑）與不同溫度（4℃及25℃）下儲存120天過程中總酚類化合物含量、總異黃酮素含量及異黃酮素組成及其甲醇萃取物抗氧化活性之變化，抗氧化活性之檢測項目包括DPPH自由基清除能力、亞鐵離子鳌合力、Trolox equivalent antioxidant capacity（TEAC）及還原力。
結果顯示， 在不同溫度加熱30分鐘後，黑豆之總異黃酮素含量並無顯著性（p>0.05）改變，而黑豆麴經100℃加熱30分鐘後，其總異黃酮素含量顯著性（p<0.05）下降。黑豆及黑豆麴之malonylglucoside、acetylglucoside及aglycone形式之異黃酮素含量隨加熱溫度增加而呈現減少之趨勢，當加熱溫度達100℃時，三者含量與控制組相較皆顯著性（p<0.05）下降，而β-glucoside 形式之異黃酮素含量則隨著加熱溫度之提高而增加，且於加熱溫度達100℃時，其含量呈顯著地（p<0.05）上升。 不論溫度與包裝條件，儲存過程中，黑豆及黑豆麴之總酚類化合物、異黃酮素含量與抗氧化活性皆隨儲存時間之增加而降低。在所測試之包裝條件中，以含乾燥劑及脫氧劑之處理組保有最高量之總酚、異黃酮素與抗氧化活性，不添加任何食品保存劑處理組之含量與活性最低。黑豆之異黃酮素及抗氧化活性於4℃下保有較高之含量及活性，黑豆麴之異黃酮素於4℃下含量較高，但其抗氧化活性則於25℃下較佳。 | zh_TW |
| dc.description.abstract | In the present study, black soybean koji were first prepared with Aspergillus awamori. The change of total phenolics , isoflavone content and antioxidant activity of black soybean and black soybean koji after heating at various temperature（40,60,80,100℃）for 30 min and storage at 4℃ and 25℃ for 120 days under different packaging conditions（desiccant + deoxidant, desiccant, deoxidant , without desiccant and deoxidant）was investigated. The antioxidant activity examined included DPPH radical-scavenging effect, Fe2+-chelating effect, trolox equivalent antioxidant capacity（TEAC）and reducing power.
The results showed that the total isoflavone content of black soybean koji decreased significantly (p < 0.05), while not in black soybean after heating at 100℃ for 30 min. The content of malonylglucosides, actylglucosides , and aglycones of black soybean and black soybean koji decreased significantly (p < 0.05) after heating at 100℃ for 30 min. On the contrary, a significant increase (p < 0.05) in the content of β-glucosides isoflavone was noted after heating. The content of total phenolic compound and isoflavone as well as antioxidant activity of black soybean and black soybean koji decreased during storage, regardless of storage temperatures and packaging conditions. Among the various packaging conditions examined, black soybean or black soybean koji held with desiccant and deoxidant showed the highest retention of total phenolic compound, isoflavone and antioxidant activity. While the retention was the poorest with samples held without desiccant and deoxidant. A higher retention of antioxidant activity and isoflavone content was noted in black soybean held at 4℃ than at 25℃. On the other hand, black soybean koji held at 25℃ showed a lower isoflavone content and a higher antioxidant activity compared with that held at 4℃. | en |
| dc.description.provenance | Made available in DSpace on 2021-06-13T01:06:44Z (GMT). No. of bitstreams: 1 ntu-96-R94641019-1.pdf: 552772 bytes, checksum: dc44ced2042b69c10e0a1f42ee783c3a (MD5) Previous issue date: 2007 | en |
| dc.description.tableofcontents | 摘要-------------------------------------------------- i
Abstrast---------------------------------------------- ii 目錄-------------------------------------------------- iii 圖目錄------------------------------------------------ vi 表目錄------------------------------------------------ vii 壹、前言---------------------------------------------- 1 貳、文獻整理------------------------------------------ 2 一、黑豆---------------------------------------------- 2 二、異黃酮素簡介-------------------------------------- 3 三、發酵製品------------------------------------------ 4 四. 熱處理對異黃酮素組成之影響------------------------ 6 五.異黃酮素組成及抗氧化活性在儲存過程中之變化--------- 7 參、材料與方法---------------------------------------- 10 一、實驗材料------------------------------------------ 10 1. 黑豆( Glycine max (L.) Merrix )-------------------- 10 2. 菌種----------------------------------------------- 10 3.培養基---------------------------------------------- 10 4.試驗藥品-------------------------------------------- 10 5. 儀器設備------------------------------------------- 12 二、樣品製備------------------------------------------ 13 1. 菌株保存與活化------------------------------------- 13 2. 冷凍保存------------------------------------------- 13 3. 活化----------------------------------------------- 13 4. 接種之孢子液製備----------------------------------- 13 5. 製備黑豆麴----------------------------------------- 14 6. 黑豆麴加熱處理------------------------------------- 14 7. 黑豆麴儲存試驗------------------------------------- 14 8. 黑豆麴甲醇萃取物之製備----------------------------- 14 三、分析方法------------------------------------------ 15 1.異黃酮素之分析方法---------------------------------- 15 1.1. 黑豆麴中異黃酮素之萃取方法----------------------- 15 1.2. 異黃酮素之分離----------------------------------- 15 1.3. 異黃酮素標準曲線製作與黑豆麴中異黃酮素之定量----- 15 2. β-glucosidase 活性之測定-------------------------- 16 2.1酵素液之製備--------------------------------------- 16 2.2. 酵素活性之測定----------------------------------- 16 3. 抗氧化活性之檢測----------------------------------- 17 3.1 自由基清除能力------------------------------------ 17 3.2亞鐵離子螯合能力------------------------------- 17 3.3還原力----------------------------------------- 18 3.4 TEAC------------------------------------------ 18 4. 總酚類化合物含量測定---------------------------- 19 5. 統計分析---------------------------------------- 19 肆、結果與討論---------------------------------------- 20 一、不同溫度加熱處理對黑豆及黑豆麴異黃酮素含量之影響-- 20 二、不同儲存條件下黑豆與黑豆麴中異黃酮素含量之變化---- 24 1.黑豆於儲存過程中異黃酮素含量之變化--------------- 24 2.黑豆麴於儲存過程中異黃酮素含量之變化------------- 30 3.黑豆與黑豆麴經儲存後異黃酮素含量之比較-------------- 34 三、黑豆麴於儲存過程中β-glucosidase活性變化之情形----- 35 四、不同儲存條件下黑豆與黑豆麴中總酚類化合物含量之變化-39 五、黑豆與黑豆麴經儲存後甲醇萃取物之抗氧化活性-------- 41 1. 黑豆與黑豆麴經儲存後甲醇萃取物之DPPH自由基清除能力-41 2. 黑豆與黑豆麴經儲存後甲醇萃取物之亞鐵離子螯合能力--- 44 3. 黑豆與黑豆麴經儲存後甲醇萃取物之TEAC--------------- 47 4. 黑豆與黑豆麴經儲存後甲醇萃取物之還原力------------- 50 伍、結論---------------------------------------------- 57 陸、參考文獻------------------------------------------ 58 附錄-------------------------------------------------- 71 附圖一、黑豆麴在不同溫度加熱處理30分鐘後β-glucosidase活性------------71 | |
| dc.language.iso | zh-TW | |
| dc.title | 加熱及儲存條件對黑豆及黑豆麴異黃酮素組成與抗氧化活性之影響 | zh_TW |
| dc.title | Effect of Heating and Storage Conditions on the Isoflavone Content and Antioxidant activity of Black Soybean and Black Soybean Koji | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 95-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 游若?,陳幸臣,方繼,李?鈴 | |
| dc.subject.keyword | 黑豆麴,加熱處理,儲存試驗,異黃酮素,抗氧化活性, | zh_TW |
| dc.subject.keyword | black soybean koji,heating,storage,isoflavone,antioxidant activity, | en |
| dc.relation.page | 71 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2007-07-23 | |
| 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 目前未授權公開取用 | 539.82 kB | Adobe PDF |
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