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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 葉安義 | |
| dc.contributor.author | Pei-Wen Wang | en |
| dc.contributor.author | 王姵文 | zh_TW |
| dc.date.accessioned | 2021-06-13T16:40:07Z | - |
| dc.date.available | 2005-07-08 | |
| dc.date.copyright | 2005-07-08 | |
| dc.date.issued | 2005 | |
| dc.date.submitted | 2005-07-04 | |
| dc.identifier.citation | 江伯源，柯文慶，1998，實用食品加工實習手冊，國立中興大學出版組
林嘉瑜，2002，反應曲面法之改良研究－權重平滑搜尋方向與實驗區域改變規則之探討，國立成功大學工業管理研究所碩士論文 高馥君，1992，反應曲面在食品開發上之應用，食品工業，24（3）: 32-41 黃韋誠，2003，以反應曲面法探討鱈魚魚漿製品最適化之研究，國立屏東科技大學食品科學系碩士論文 黃榮茂、王禹文、林聖富、楊得仁，1989，化學化工百科辭典，曉園出版社 鄭維智，2002，食品中丙烯醯胺之認識，台灣公定化學家協會會員通訊，第1期，4-8頁 蕭舜文，2004，以氣相層析/離子阱質譜儀分析中式食品中丙烯醯胺之含量，國立台灣大學食品科技研究所碩士論文 Amrein TM, Schonbachler B, Escher F and Amado R. 2004. Acrylamide in gingerbread: critical factors for formation and possible ways for reduction. J. Agric. Food Chem. 52: 4282-4288. Barber DS, Hunt JR, Ehrich MF, Lehning EJ and LoPachin RM. 2001. Metabolism, toxicokinetics and hemoglobin adduct formation in rats following subacute and subchronic acrylamide dosing. Neurotox. 22(1): 341-353. Becalski A, Lau BP, Lewis D and Seaman SW. 2003. Acrylamide in foods: occurrence, sources, and modeling. J. Agric. Food Chem. 51: 802-808. Becalski A, Lau BP, Lewis D, Seaman SW, Hayward S, Sahagian M, Ramesh M and Leclerc Y. 2004. Acrylamide in French fries: Influence of free amino acids and sugars. J. Agric. 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The use of reverse-phase high-per-formance liquid chromatography and precolumn derivatization with dansyl chloride for quantitation of specific amino acid in collagen and elastin. Anal. Biochem. 160: 39-46. Pedreschi F, Kaack K and Granby K. 2004. Reduction of acrylamide formation in potato slices during frying. Lebensm. –Wiss. u. –Technol. 37: 679-685. Pedreschi F, Moyano P, Kaack K and Granby K. 2005. Color changes and acrylamide formation in fried potato slices. Food Res. Int. 38: 1-9. Pollien P, Lindioger C, Yeretzian C and Blank I. 2003. Proton transfer reaction mass spectrometry, a tool for on-line monitoring of acrylamide formation in the headspace of maillard reaction systems and processed food. Anal. Chem. 75(20): 5488-5494. Robyt JF and White BJ. 1990. Biochemical techniques theory and practice. Waveland Press, Inc., IIJinios. Rydberg P, Eriksson S, Tareke E, Karlsson P, Ehrenberg L and Tornqvist M. 2003. Investigations of factors that influence the acrylamide content of heated foodstuffs. J. Agric. Food Chem. 51: 7012-7018. Stadler RH, Blank I, Varga N, Robert F, Hau J, Guy PA, Robert MC and Riediker S. 2002. Acrylamide from Maillard reaction products. Nature 419(3): 449. Surdyk N, Rosen J, Andersson R and Aman P. 2004. Effects of asparagines, fructose, and baking conditions on acrylamide content in yeast-leavened wheat bread. J. Agric. Food Chem. 52: 2047-2051. Svensson K, Abramsson L, Becker W, Glynn A, Hellenas KE, Lind Y and Rosen J. 2003. Dietary intake of acrylamide in Sweden. Food Chem. Toxicol. 41: 1581-1586. Taeymans D, Ashby P, Blank I, Studer A, Stadler RH, Gonde P, Eijck PV, Lalljie S, Lingnert H, Lindblom M, Matissek R, Muller D, Tallmadge D, O’Brien J, Thompson, Silvani D and Whitmore T. 2004. A review of acrylamide: An industry perspective on research, analysis, formation, and control. Critical Review in Food Science and Nutrition. 44: 323-347. Taeymans D, Andersson A, Ashby P, Blank I, Gonde P, Eijck P, Faivre V, Lalljie S, Lingnert H, Lindblom M, Matissek R, Muller D, Stadler RH, Studer A, Silvani D, Tallmadge G, Whitmore T, Wood J and Zyzak. 2005. Acrylamide: update on selected research activities conducted by the European food and drink industry. J. AOAC Int. 88: 234-241. Tareke E, Rydberg P, Karlsson P, Eriksson S and Tornqvist M. 2002. Analysis of acrylamide, a carcinogen formed in heated foodstuffs. J. Agric. Food Chem. 50: 4998-5006. Taubert D, Harlfinger S, Henkes L, Berkels R and Schomig E. 2004. Influence of processing parameters on acrylamide formation during frying of potatoes. J. Agric. Food Chem. 52: 2735-2739. Vattem DA and Shetty K. 2003. Acrylamide in food: a model for mechanism of formation and its reduction. Inn. Food Sci. and Emerging Technol. 4: 331-338. Yasuhara A, Tanaka Y, Hengel M and Shibamoto T. 2003. Gas chromatographic investigation of acrylamide formation in browning model system. J. Agric. Food Chem. 51: 3999-4003. Yaylayan VA and Stadler RH. 2005. Acrylamide formation in food: a mechanistic perspective. J. AOAC Int. 88: 262-267. Yaylayan VA, Wnorowski A and Perez Locas C. 2003. J. Agric. Food Chem. 51: 1753-1757. Zyzak DV, Sanders RA, Stojanovic M, Tallmadge DH, Eberhart BL, Ewald DK, Gruber DC, Morsch TR, Strothers MA, Rizzi GP and Villagran MD.2003. Acrylamide formation mechanism in heated foods. J. Agric. Food Chem. 51: 4782-4787. | |
| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/38638 | - |
| dc.description.abstract | 澱粉類食品經過油炸或烘烤後會產生丙烯醯胺（已被介定為可能致癌物），其生成機制至今未能完全了解，目前的證據傾向天門冬醯胺與葡萄糖能產生多量丙烯醯胺，加工條件確實會影響丙烯醯胺的生成量。中式食品中丙烯醯胺的相關研究甚少，因此分析國人常消費之中式食品所含丙烯醯胺含量即為一重要課題。本研究以四因子三階層之反應曲面模式，探討秈米穀粉中丙烯醯胺之生成影響。結果顯示以加熱溫度與時間對於丙烯醯胺之生成有顯著性影響（p ＜ 0.05），加熱溫度愈高，加熱時間愈長，則丙烯醯胺生成含量愈高。樣品色澤分析中，發現秈米穀粉L值（明亮度）愈大、a值（紅色度）愈小、W.I.（白度）愈小、ΔE*愈小時，丙烯醯胺含量愈少。抗壞血酸可抑制丙烯醯胺之生成，隨添加量的增加，丙烯醯胺生成呈逐漸減少的趨勢；檢測樣品殘餘天門冬醯胺與還原糖含量，發現此二者分別與丙烯醯胺生成呈負相關，而殘餘天門冬醯胺與還原糖含量兩者之乘積與丙烯醯胺含量有極佳的負相關（r2 = 0.9866）。 | zh_TW |
| dc.description.abstract | Acrylamide, a probable carcinogen, has been formed in fried or baked starchy food. Although asparagine and glucose have been considered as major compounds to form acrylamide, the mechanism has not been well understood yet. The studies related with the distribution of acrylamide in Chinese food are deficient. This study was attempted in rice flour during processing by using response surface methodology. The data showed that both heating temperature and time affected significantly the formation of acrylamide. It appeared that the product with greater L value, and smaller a value, W.I., ΔE* yielded less acrylamide. Ascorbic acid was found to inhibit the formation of acrylamide. Increased the addition level of ascorbic acid reduced the formation of acrylamide. The residue quantity of asparagine and reducing sugar correlated well with the acrylamide content. | en |
| dc.description.provenance | Made available in DSpace on 2021-06-13T16:40:07Z (GMT). No. of bitstreams: 1 ntu-94-R92641001-1.pdf: 1877597 bytes, checksum: 452ef16c57c59b4e8bc0770e63d0f8d1 (MD5) Previous issue date: 2005 | en |
| dc.description.tableofcontents | 壹、 前言 1
貳、 文獻回顧 3 一、 丙烯醯胺簡介 3 (一) 理化性質 3 (二) 用途 3 (三) 吸收與代謝 4 (四) 毒性 4 (五) 風險評估 8 (六) 分析方法 9 二、 食品中的丙烯醯胺 10 (一) 食品中的丙烯醯胺含量 10 (二) 食品中丙烯醯胺的穩定度 14 (三) 影響食品中丙烯醯胺生成之因子 14 (四) 降低食品丙烯醯胺含量之方法 17 (五) 食品色澤與丙烯醯胺之關係 20 (六) 丙烯醯胺之生成機制 20 三、 反應曲面法（Response surface methodology, RSM） 25 (一) 反應曲面法之簡介 25 (二) 反應曲面法之優點 25 (三) 反應曲面法實驗設計步驟 25 (四) 反應曲面法之數學模式 26 (五) 反應曲面法之執行步驟 27 參、 實驗方法 30 第一部分 探討加工條件對秈米穀粉中丙烯醯胺生成的影響 30 一、 實驗流程 30 二、 試驗材料 30 三、 樣品製備 30 四、 實驗方法 30 (一) 基本成分分析 30 (二) 丙烯醯胺含量之分析 33 (三) 還原糖分析 39 (四) 游離天門冬醯胺分析 41 (五) 色澤分析（color test） 43 (六) 統計分析（statistical analysis） 44 第二部分 探討添加抗壞血酸對秈米穀粉中丙烯醯胺生成的影響 48 一、 外添加劑試驗 48 二、 pH值測定 48 三、 數據處理 48 肆、 結果與討論 49 第一部分 探討加工條件對於秈米榖粉中丙烯醯胺生成的影響 49 一、 基本成份分析 49 二、 反應曲面模式分析 49 三、 丙烯醯胺之結果分析 53 (一) 加熱溫度與時間之交感作用 53 (二) 加熱溫度與水含量之交感作用 57 (三) 加熱溫度與油脂含量之交感作用 59 (四) 加熱時間與水含量之交感作用 61 (五) 加熱時間與油脂含量之交感作用 61 (六) 水含量與油脂含量之交感作用 61 四、 天門冬醯胺及還原糖殘存量與丙烯醯胺生成之關係 64 (一) 天門冬醯胺之殘存量 64 (二) 還原糖之殘存量 68 (三) 還原糖與天門冬醯胺之交感作用 68 五、 產品外觀與色澤與丙烯醯胺之關係 71 (一) 外觀觀察 71 (二) 色澤分析 75 第二部分 探討添加抗壞血酸對秈米榖粉中丙烯醯胺生成的影響 83 一、 添加抗壞血酸對丙烯醯胺生成的影響 83 二、 pH值對丙烯醯胺生成之影響 83 三、 還原糖與天門冬醯胺之影響 85 伍、 結論 91 陸、 參考文獻 92 | |
| dc.language.iso | zh-TW | |
| dc.title | 加熱溫度與時間對於秈米穀粉形成丙烯醯胺之影響 | zh_TW |
| dc.title | The influence of heating temperature and time on the acrylamide formation in rice flour | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 93-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 周薰修,孫璐西,呂廷璋,江伯源 | |
| dc.subject.keyword | 秈米穀粉,丙烯醯胺,抗壞血酸, | zh_TW |
| dc.subject.keyword | rice flour,acrylamide,ascorbic acid, | en |
| dc.relation.page | 97 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2005-07-04 | |
| 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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