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完整後設資料紀錄
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.advisor | 周正俊 | |
dc.contributor.author | I-Hsin Lee | en |
dc.contributor.author | 李宜欣 | zh_TW |
dc.date.accessioned | 2021-06-13T06:57:20Z | - |
dc.date.available | 2008-07-28 | |
dc.date.copyright | 2005-07-28 | |
dc.date.issued | 2005 | |
dc.date.submitted | 2005-07-27 | |
dc.identifier.citation | 朱燕華。2000。植物類機能性成分介紹。科學與技術 32(9):48-52。
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dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/35536 | - |
dc.description.abstract | 摘要
本研究以東方發酵食品常使用之 Aspergillus awamori、Aspergillus oryzae BCRC 30222、Aspergillus sojae BCRC 30103、Rhizopus azygosporus BCRC 31158 及 Rhizopus sp. No. 2 作為菌酛製備黑豆麴,探討發酵黑豆麴及其甲醇萃取物之抗氧化活性,包括 DPPH 自由基清除力、亞鐵離子螯合力、還原力及 Trolox equivalent antioxidant capacity (TEAC),同時觀察黑豆麴中異黃酮素含量的變化,並進一步比較不同培養溫度及培養時間製備黑豆麴對抗氧化活性與異黃酮素組成之影響。 結果顯示,黑豆對於所有試驗菌株均可作為一生長基質,且黑豆經發酵後,除了以 Rhizopus sp. No. 2 製備之黑豆麴及其甲醇萃取物抗氧化能力較差外,其餘黑豆麴之 DPPH 自由基清除力、亞鐵離子螯合力、還原力及 TEAC 均較未發酵黑豆為佳,其中以 Asp. awamori 發酵者抗氧化能力最強。比較發酵前後異黃酮素之組成,所有發酵黑豆麴中 aglycones 形式之異黃酮素含量皆顯著高於未發酵黑豆,以 Rhizopus sp. No. 2 製備之黑豆麴所含 aglycones 最多。 利用 Asp. awamori 進行培養溫度 (25℃、30℃、35℃) 及培養時間 ( 1-5天) 試驗,發現以30℃發酵為最適合此菌生長之溫度,對於提升黑豆麴抗氧化力及異黃酮素去醣基效果最佳。且當發酵時間為三至四天時,Asp. awamori 黑豆麴具有最強之抗氧化活性與最高含量的 aglycone 形式之異黃酮素。 | zh_TW |
dc.description.abstract | In the present study, black soybean kojis were first prepared with Aspergillus awamori, Asp. oryzae BCRC 30222, Asp. sojae BCRC 30103, Rhizopus azygosporus BCRC 31158 and Rhizopus sp. No. 2 which are commonly employed as starter organism for the manufacture of oriental fermented foods. Changes of antioxidative activities including α-diphenyl-2-picryl-hydrozyl (DPPH) radicals scavenging effects, Fe2+-chelating ability, reducing power and Trolox equivalent antioxidant capacity (TEAC) and isoflavone content of the black soybean kojis were examined. Besides, effect of cultivation temperature and fermentation periods on the antioxidative activities and isoflavone content of the Asp. awamori-prepared black koji were also investigated.
Results revealed that black soybean is a good substrate for the growth of all the test organisms. Methanol extracts of all the black soybean kojis, excepted that prepared with Rhizopus sp. No. 2, exerted higher DPPH free radical scavenging activity, Fe2+-chelating ability, reducing power and TEAC than did the extract of the unfermented black soybean. Among the various kojis examined, koji prepared with Asp. awamori showed the highest antioxidative activity. A higher aglycone content was also noted in all the prepared black soybean kojis than the unfermented black soybean. The highest content of aglycone was found in the koji prepared with Rhizopus sp. No.2. Further preparaing the koji with Asp. awamori at different temperatures (25, 30 and 35℃) and for various fermentation periods (1-5 days) revealed that growth of test organism, the enhancing effect of antioxidative activity and the extent on isoflavone deglucosylation were the highest in koji prepared at 30℃. Koji prepared at 30℃ for 3-4 days showed the highest antioxidative activities and aglycone content. | en |
dc.description.provenance | Made available in DSpace on 2021-06-13T06:57:20Z (GMT). No. of bitstreams: 1 ntu-94-R92641020-1.pdf: 701783 bytes, checksum: 43364b506147b632fe43d7d6d09fe3ba (MD5) Previous issue date: 2005 | en |
dc.description.tableofcontents | 目錄
中文摘要 Ⅰ 英文摘要 Ⅱ 目錄 Ⅳ 圖次 Ⅶ 表次 Ⅷ 壹、前言 1 貳、文獻回顧 3 一、黑豆 3 1. 黑豆簡介 3 2. 黑豆之生理活性 3 二、異黃酮素 5 1. 異黃酮素簡介 5 2. 異黃酮素之生理機能 5 2.1. 類雌激素作用 (Estrogen-like action) 5 2.2. 緩和更年期不適症狀 (Alleviating menopausal disorders) 7 2.3. 抗氧化活性 7 2.4. 抗癌作用 7 2.5. 預防骨質疏鬆症 7 2.6. 抗心血管疾病 8 3. 異黃酮素之吸收代謝 8 4. 大豆中異黃酮素含量及食品加工對異黃酮素組成之影響 9 三、發酵食品之抗氧化活性 10 1. 固態發酵 10 2. 微生物之抗氧化性 11 3. 微生物發酵製品之抗氧化活性 12 四、氧化作用及抗氧化劑作用機制 14 1. 自由基與活性氧 14 2. 自由基對生物體之作用與傷害 15 3. 抗氧化劑作用的原理與機制 16 3.1. 自由基終止型 (Free radical terminator) 16 3.2. 還原劑或氧清除劑 (Reducing agent or oxygen scavengers) 16 3.3. 單重態氧抑制劑 (Singlet oxygen inhibitor) 17 3.4. 金屬螯合劑 (Chelating agent) 17 3.5. 抗氧化酵素 (Antioxidative enzyme) 17 3.6. 抗氧化劑 18 參、材料與方法 19 一、實驗材料 19 1. 黑豆 19 2. 菌種 19 3. 培養基 19 4. 試驗藥品 19 5. 儀器設備 21 二、樣品製備 23 1. 菌株之保存與活化 23 2. 冷凍保存 23 3. 菌酛之活化與孢子液製備 23 4. 黑豆麴之製備 23 5. 黑豆麴甲醇萃取物之製備 24 三、分析方法 24 1. 黑豆麴乾重測定 24 2. 菌絲含量測定 24 3. 抗氧化活性之檢測 25 3.1. DPPH 自由基清除力 25 3.2. 亞鐵離子螯合能力 25 3.3. 還原力 26 3.4. TEAC 26 4. 異黃酮素之分析方法 27 4.1. 黑豆麴中異黃酮素之萃取方法 27 4.2. 異黃酮素之分離 27 4.3. 異黃酮素標準曲線製作與黑豆麴中異黃酮素之定量 27 5. β-glucosidase 活性之測定 28 6. 統計分析 29 肆、結果與討論 30 一、不同菌酛製備黑豆麴中菌絲之增殖 30 二、不同菌酛製備黑豆麴之抗氧化活性 30 1. 不同菌酛製備黑豆麴之甲醇萃出率 30 2. 不同菌酛製備黑豆麴甲醇萃取物之DPPH自由基清除力 30 3. 不同菌酛製備黑豆麴甲醇萃取物之亞鐵離子螯合能力 36 4. 不同菌酛製備黑豆麴甲醇萃取物之還原力 38 5. 不同菌酛製備黑豆麴甲醇萃取物之TEAC 40 6. 不同菌酛製備黑豆麴抗氧化活性之比較 40 三、Asp. awamori 於不同溫度製備黑豆麴之菌絲增殖情形 42 四、Asp. awamori 於不同溫度製備黑豆麴之抗氧化活性 44 五、Asp. awamori 製備黑豆麴於發酵期間內菌絲增殖之情 形 49 六、Asp. awamori製備黑豆麴於發酵期間甲醇萃取物之抗 氧化活性 52 七、異黃酮素分析及標準曲線之製作 58 八、不同菌酛製備黑豆麴之異黃酮素含量 60 九、不同菌酛製備黑豆麴中 β-glucosidase 活性 62 十、不同溫度下製備黑豆麴之異黃酮素含量與 β-glucosidase 活性 65 十一、黑豆麴於發酵期間異黃酮素含量與 β-glucosidase 活性之變化 65 伍、結論 73 陸、參考文獻 75 圖次 圖一、 大豆中主要異黃酮素之結構 6 圖二、 不同菌酛製備黑豆麴中菌絲之增殖 31 圖三、 不同菌酛製備黑豆麴甲醇萃取物對 DPPH 自由基之 清除能力 33 圖四、 不同菌酛製備黑豆麴甲醇萃取物對亞鐵離子之螯合能 力 37 圖五、 不同菌酛製備黑豆麴甲醇萃取物之還原能力 39 圖六、 Asp. awamori 於不同溫度下製備黑豆麴中菌絲之增殖 43 圖七、 Asp. awamori 於不同溫度製備黑豆麴甲醇萃取物之 DPPH 自由基清除能力 45 圖八、 Asp. awamori於不同溫度製備黑豆麴甲醇萃取物對亞鐵離子之螯合能力 47 圖九、Asp. awamori 於不同溫度製備黑豆麴甲醇萃取物之還原能力 48 圖十、以 Asp. awamori於30℃製備黑豆麴期間菌絲之增殖 51 圖十一、 Asp. awamori 發酵黑豆期間豆麴甲醇萃取物之 DPPH 自由基清除能力 53 圖十二、 Asp. awamori 發酵黑豆期間豆麴甲醇萃取物對亞鐵 離子之螯合能力 54 圖十三、 Asp. awamori 發酵黑豆期間豆麴甲醇萃取物之還原 能力 56 圖十四、不同菌酛製備黑豆麴之β-葡萄糖苷酶活性 63 圖十五、不同溫度製備黑豆麴之β-葡萄糖苷酶活性 67 圖十六、以 Asp. awamori 製備黑豆麴於發酵期間之 β-glucoside isoflavones (daidzin、genistin、glycitin) 含量及 β-glucosidase 活性變化 69 圖十七、以 Asp. awamori 製備黑豆麴於發酵期間之 aglycone isoflavones (daidzein、genistein、glycitein) 含量變化 70 表次 表一、 Aspergillu spp. 在食品工業上之應用 13 表二、 不同菌酛製備黑豆麴甲醇萃取物於 DPPH 自由基清除力、亞鐵離子螯合力之半清除濃度 (EC50) 及各黑豆麴之相對抗氧化活性 35 表三、 不同菌酛製備黑豆麴甲醇萃取物之 TEAC 及各黑豆麴之相對抗氧化活性 41 表四、 Asp. awamori 於不同溫度製備黑豆麴甲醇萃取物對DPPH 自由基清除力、亞鐵離子螯合力之半清除濃度 (EC50) 及各黑豆麴之相對抗氧化活性 46 表五、 Asp. awamori 於不同溫度製備黑豆麴甲醇萃取物之 TEAC及各黑豆麴之相對抗氧化活性 50 表六、Asp. awamori 發酵黑豆期間豆麴甲醇萃取物對DPPH自由基清除力、亞鐵離子螯合力之半清除濃度 (EC50) 及各黑豆麴之相對抗氧化活性 55 表七、 Asp. awamori 發酵黑豆期間豆麴甲醇萃取物之 TEAC 及各黑豆麴之相對抗氧化活性 57 表八、 十二種異黃酮素及內標準品之滯留時間與異黃酮素標準 曲線 59 表九、 不同菌酛製備黑豆麴之異黃酮素含量 61 表十、 Asp. awamori 於不同溫度製備黑豆麴之異黃酮素含量 66 | |
dc.language.iso | zh-TW | |
dc.title | 不同菌酛製備黑豆麴之抗氧化活性與異黃酮素組成 | zh_TW |
dc.title | Antioxidative activity and isoflavone composition of
the black soybean koji prepared with different starters | en |
dc.type | Thesis | |
dc.date.schoolyear | 93-2 | |
dc.description.degree | 碩士 | |
dc.contributor.oralexamcommittee | 陳幸臣,蔡國珍,潘崇良,游若? | |
dc.subject.keyword | 黑豆,異黃酮素,抗氧化活性, | zh_TW |
dc.subject.keyword | black soybean,isoflavone,antioxidative activity, | en |
dc.relation.page | 86 | |
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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