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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 游若?(Roch-Chui Yu) | |
| dc.contributor.author | Yi-Chun Kuo | en |
| dc.contributor.author | 郭怡君 | zh_TW |
| dc.date.accessioned | 2021-06-13T06:57:06Z | - |
| dc.date.available | 2005-07-30 | |
| dc.date.copyright | 2005-07-30 | |
| dc.date.issued | 2005 | |
| dc.date.submitted | 2005-07-27 | |
| dc.identifier.citation | 丁克祥。1996。SOD生物醫學淺論。藝軒出版社。台北市。
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Antioxidant nutrients and protection from free radicals. Nutr Toxicol 28: 19-48. Xia M, Ling WH, Ma J, Kitts DD, Zawistowski J. 2003. Supplementation of diets with the black rice pigment fraction attenuates atherosclerotic plaque formation in apolipoprotein E deficient mice. J Nutr 133: 744-751. | |
| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/35531 | - |
| dc.description.abstract | 本試驗利用黴菌Rhizopus sp. No. 2與酵母菌Saccharomyces cerevisiae HP01進行純菌接種至黑糯米、紅糯米、圓糯米、蓬萊米與小米等不同米基質發酵製造甜酒釀，分析其甲醇萃取物與水萃物之抗氧化活性，並探討甜酒釀之花青素與總酚含量對抗氧化性之影響。此外進一步探討黑糯米甜酒釀於發酵前後及經加熱處理後對其抗氧化活性之影響。
實驗結果顯示，以黑糯米為米基質發酵製成之甜酒釀甲醇萃取物或水萃物，呈現較強之DPPH自由基清除能力、亞鐵離子螯合能力、超氧陰離子清除力及還原能力。其次則為紅糯米甜酒釀，亦表現較佳之抗氧化活性。在花青素與總酚類化合物含量方面，以各種米基質釀製之甜酒釀中，黑糯米甜酒釀具有最高之花青素與總酚類化合物含量，顯示黑糯米甜酒釀具有之高抗氧化活性與其高含量之花青素與總酚類物質相關。而在發酵前後及加熱處理對抗氧化性之影響方面，發酵0小時之黑糯米甲醇萃取物和水萃物具有最高之DPPH自由基清除效力與還原力，表現出較佳之抗氧化活性。黑糯米經微生物發酵72小時後，其抗氧化活性較未發酵者降低，並且與經72小時發酵及加熱處理後（100℃、20 min）之黑糯米甜酒釀所表現之抗氧化活性相似。 | zh_TW |
| dc.description.abstract | In this study, lao-chao was made from black rice, red rice, glutinous rice, white rice(Oryza sativa L. japonica)and millet cultured with Rhizopus sp. No.2 and Saccharomyces cerevisiae HP01. Then the antioxidative activity of methanolic and water extract of lao-chao was analyzed. This sduty also compared the content of anthocyanins and total phenolic compounds of lao-chao. In addition, we investigated the effect of fermentation and heating on the antioxidative activity of lao-chao made from black rice. The results indicated that the methanolic and water extract of lao-chao made from black rice had the greatest scavenging activity on DPPH radicals and superoxide anion, ferrous ion-chelating ability, and reducing power among lao-chaos. The lao-chao made from black rice also showed the highest content of anthocyanins and total phenolic compounds among lao-chaos, and this related to its strong antioxidative activity. In the other hand, the methanolic and water extract of lao-chao made from black rice before fermentation had better DPPH-scavenging activity and reducing power than that after 72-hours fermentation and that by heating(100℃,20 min). This result showed that the antioxidant substances such as anthocyanins and total phenolic compounds in lao-chao made from black rice may be decreased with microbial growth on rices and heatin. | en |
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| dc.description.tableofcontents | 壹、前言------------------------------------------------------------------------ 1
貳、文獻整理------------------------------------------------------------------ 3 一、米類食品------------------------------------------------------------- 3 （一）圓糯米------------------------------------------------------------- 3 （二）紅糯米------------------------------------------------------------- 3 （三）黑糯米------------------------------------------------------------- 4 （四）蓬萊米------------------------------------------------------------ 7 （五）小米---------------------------------------------------------------- 7 二、甜酒釀------------------------------------------------------------------ 7 （一）簡介---------------------------------------------------------------- 7 （二）酒藥---------------------------------------------------------------- 8 （三）純菌發酵甜酒釀----------------------------------------------- 9 （四）酒釀發酵機制與過程中成分變化---------------------------- 10 三、多酚類化合物-------------------------------------------------------- 10 （一）簡介--------------------------------------------------------------- 10 （二）多酚類化合物的結構與抗氧化效果------------------------- 12 四、花青素------------------------------------------------------------------ 14 （一）簡介--------------------------------------------------------------- 14 （二）花青素結構與抗氧化效果------------------------------------- 14 （三）影響花青素穩定性之因子------------------------------------- 16 （四）花青素之生理活性---------------------------------------------- 16 五、氧化作用與抗氧化之機制與原理--------------------------------- 17 （一）自由基與活性氧之特性---------------------------------------- 17 （二）自由基與氧化傷害---------------------------------------------- 22 （三）抗氧化劑作用之原理與機制--------------------------------- 26 （四）抗氧化活性測定原理------------------------------------------ 27 參、材料與方法--------------------------------------------------------------- 30 一、材料--------------------------------------------------------------------- 30 （一）試驗菌株---------------------------------------------------------- 30 （二）米原料------------------------------------------------------------- 30 （三）藥品---------------------------------------------------------------- 30 （四）主要儀器設備---------------------------------------------------- 31 二、實驗方法-------------------------------------------------------------- 32 （一）菌酛的製備------------------------------------------------------- 32 （二）甜酒釀的製備---------------------------------------------------- 34 （三）甜酒釀發酵過程之生化變化---------------------------------- 36 1.取樣----------------------------------------------------------------- 36 2.黴菌及酵母菌菌數檢測--------------------------------------- 36 3.水分含量測定---------------------------------------------------- 37 4. pH值--------------------------------------------------------------- 37 （四）抗氧化成分分析------------------------------------------------ 37 1.總酚類化合物----------------------------------------------------- 37 （1）樣品原料粉末總酚類化合物之萃取------------------------ 38 （2）總酚類化合物之定量----------------------------------------- 38 2.花青素-------------------------------------------------------------- 38 （1）原料粉末花青素之萃取--------------------------------------- 38 （2）花青素定量------------------------------------------------------ 39 （五）抗氧化檢測方法------------------------------------------------- 39 1.甜酒釀甲醇萃取物及水萃物之製備-------------------------- 39 2.加熱處理對甜酒釀抗氧化性之影響-------------------------- 40 3.抗氧化性檢測----------------------------------------------------- 40 （1）DPPH自由基清除效應---------------------------------------- 40 （2）超氧陰離子清除效應------------------------------------------ 41 （3）還原力測定------------------------------------------------------ 41 （4）亞鐵離子螯合能力--------------------------------------------- 42 三、統計分析--------------------------------------------------------------- 42 肆、結果與討論--------------------------------------------------------------- 43 一、不同米基質釀造甜酒釀之甲醇萃取物及水萃物之抗氧化活 性---------------------------------------------------------------------- 43 1. DPPH自由基清除效應-------------------------------------------- 43 2.亞鐵離子螯合能力-------------------------------------------------- 46 3.超氧陰離子清除效應----------------------------------------------- 47 4.還原力----------------------------------------------------------------- 50 二、不同米基質進行甜酒釀發酵時之pH值、水分含量及菌數 變化------------------------------------------------------------------- 52 三、不同米基質發酵甜酒釀抗氧化成分分析------------------------ 58 四、發酵作用及加熱處理對黑糯米甜酒釀抗氧 化性之影響---------------------------------------------------------- 59 伍、結論----------------------------------------------------------------------- 70 陸、參考文獻----------------------------------------------------------------- 72 圖次 圖一、黑糯米粗萃物之二種主要花青素------------------------------------- 5 圖二、黑糯米之二種主要花青素結構---------------------------------------- 6 圖三、甜酒釀發酵機制---------------------------------------------------------- 12 圖四、花青素配質結構---------------------------------------------------------- 15 圖五、三重態氧分子形成活性氧物質之過程------------------------------- 19 圖六、甜酒釀製作流程---------------------------------------------------------- 35 圖七、不同米基質製備甜酒釀之甲醇萃取物對DPPH自由基之能 力------------------------------------------------------------------------- 44 圖八、 不同米基質製備甜酒釀之水萃物對DPPH自由基之能力--- 45 圖九、不同米基質製備甜酒釀之甲醇萃取物螯合亞鐵之影響--------- 48 圖十、不同米基質製備甜酒釀之水萃取物螯合亞鐵之影--------------- 49 圖十一、不同米基質製備甜酒釀之水萃物清除超氧陰離子之能力--- 51 圖十二、不同米基質製備甜酒釀之甲醇萃取物還原力------------------ 53 圖十三、不同米基質製備甜酒釀之水萃物還原力------------------------ 54 圖十四、發酵前、後及加熱處理對黑糯米甜酒釀水萃物清除DPPH自由基之影響-------------------------------------------------------- 61 圖十五、發酵前、後及加熱處理對黑糯米甜酒釀甲醇萃取物清除DPPH自由基之影響------------------------------------------------ 63 圖十六、發酵前、後及加熱處理對黑糯米甜酒釀甲醇萃取物還原力 之影響----------------------------------------------------------------- 64 圖十七、發酵前、後及加熱處理對黑糯米甜酒釀水萃物還原力之影 響----------------------------------------------------------------------- 65 表次 表一、酚類化合物的分類-------------------------------------------------------- 13 表二、自由基的範例------------------------------------------------------------- 18 表三、活性氧及其相關化合物之例子--------------------------------------- 20 表四、氧化傷害的受質--------------------------------------------------------- 23 表五、氧化傷害相關的病症--------------------------------------------------- 24 表六、黑糯米釀製甜酒釀時之pH值、水分含量及菌數變化------------- 56 表七、紅糯米釀製甜酒釀時之pH值、水分含量及菌數變化------------ 57 表八、不同米基質甜酒釀乾燥粉末之總花青素及總酚類化合物含量 ----------------------------------------------------------------------------- 60 表九、甜酒釀水萃物、甲醇萃取物之IC50----------------------------------- 67 | |
| dc.language.iso | zh-TW | |
| dc.subject | 抗氧化性 | zh_TW |
| dc.subject | 黑糯米 | zh_TW |
| dc.subject | 甜酒釀 | zh_TW |
| dc.subject | 花青素 | zh_TW |
| dc.subject | 總酚 | zh_TW |
| dc.subject | lao-chao | en |
| dc.subject | black rice | en |
| dc.subject | antioxidative activity | en |
| dc.subject | total phenolic | en |
| dc.subject | anthocyanins | en |
| dc.title | 不同米基質釀造甜酒釀之抗氧化性研究 | zh_TW |
| dc.title | Antioxidative activity of lao-cho made from various rice substrates | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 93-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 丘志威(Chihwei Perry Chiu),蔡國珍(Guo-Jane Tsai),潘崇良(Chorong-Liang Pan),周正俊(Cheng-Chun Chou) | |
| dc.subject.keyword | 黑糯米,甜酒釀,花青素,總酚,抗氧化性, | zh_TW |
| dc.subject.keyword | black rice,lao-chao,anthocyanins,total phenolic,antioxidative activity, | en |
| dc.relation.page | 81 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2005-07-28 | |
| 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 | |
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