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完整後設資料紀錄
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.advisor | 葉安義 | |
dc.contributor.author | Lin-Kai Su | en |
dc.contributor.author | 蘇鈴凱 | zh_TW |
dc.date.accessioned | 2021-06-13T16:40:09Z | - |
dc.date.available | 2007-07-07 | |
dc.date.copyright | 2005-07-07 | |
dc.date.issued | 2005 | |
dc.date.submitted | 2005-07-04 | |
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dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/38639 | - |
dc.description.abstract | 經高溫加熱後之澱粉類食品會產生可能致癌物質-丙烯醯胺,目前學者對丙烯醯胺生成之機制尚未完全明瞭。減少丙烯醯胺的形成,為學者努力的方向。本研究以中筋麵粉為原料,於不同水份、油含量與加熱條件下,利用中心混層設計(Central Composite Design, CCD),探討丙烯醯胺生成與各因子間之相互關係。結果發現,於本實驗條件下之丙烯醯胺生成量範圍介於未檢出~995 mg/kg之間;在高溫下(190℃),丙烯醯胺的生成量較多。經統計分析,顯示在主因子中-溫度對丙烯醯胺生成量有極顯著之影響(p < 0.001),其他主因子則無統計上的顯著影響。在交感項方面,溫度二次項有極顯著之影響(p < 0.001),同時,溫度及時間之交感項亦對丙烯醯胺的生成量有顯著的影響(p < 0.05),以上兩者與丙烯醯胺的生成皆成正相關。碳酸氫鈉含量與丙烯醯胺生成量有關,未添加碳酸氫鈉時,樣品中未檢出丙烯醯胺,當碳酸氫鈉添加量達7 mg/g時,丙烯醯胺開始生成,持續提高碳酸氫鈉添加量,pH值呈現上升趨勢,丙烯醯胺生成量亦隨之增加,當pH值達8.5時,丙烯醯胺生成量達最高。 | zh_TW |
dc.description.abstract | Acrylamide, a probable human carcinogen, has been found in various foods, particularly food by high temperature process. The mechanism of the formatting of acrylamide has not been well understood yet. A lot of food scientists have devoted to reduce the acrylamide content in food. This study has attempted to investigate the formation of acrylamide in wheat flour after being peocessed at various conditions. In this study, the acrylamide content was determined from non-detected to 995 mg/kg. High temperature (190℃) resulted in more acrylamide. Statistically temperature was recognized as the major factor affecting the formation of acrylamide. The second order of temperature also significantly affected the formation of acrylamide. Addition of sodium bicarbonate resulted in the formation of acrylamide. Without sodium bicarbonate, the selected processing condition did not yield acrylamide. As the addition level was 7 mg/g, the formation of acrylamide was initiated. The more sodium bicarbonate added, the more acrylamide was formed. | en |
dc.description.provenance | Made available in DSpace on 2021-06-13T16:40:09Z (GMT). No. of bitstreams: 1 ntu-94-R92641012-1.pdf: 942770 bytes, checksum: 1d6a5c5015926fd3a27c452565192f53 (MD5) Previous issue date: 2005 | en |
dc.description.tableofcontents | 目錄
摘 要 I Abstract II 壹、前言 1 貳、文獻整理 3 一、丙烯醯胺(acrylamide) 3 (一)物化性質 3 (二)用途 3 (三)毒性 3 1 神經毒性(neurotoxicity) 3 2 生育毒性(reproduction toxicity) 4 3 致癌毒性(carcinogenicity) 4 4 基因毒性(genotoxicity) 5 (四)食品中的生成機制 5 1 梅納反應 5 2 油脂經熱裂解後之產物與含氮化合物作用 6 (五)生成影響因子 6 1 烹煮方法 6 2 加熱溫度 6 3 加熱時間 7 4 酸鹼值(pH) 9 5 水分及油含量 9 6 還原糖及胺基酸 9 (六)減少丙烯醯胺之生成 10 二、小麥與中筋麵粉 11 三、反應曲面法 (RSM, Response Surface Methodology) 14 (一)反應曲面法的簡介 14 (二)反應曲面法的優點 14 (三)反應曲面法的步驟 16 (四)反應曲面法實驗設計論述 17 1 二階層因子設計 17 2 陡升路徑法 (method of path of steepest ascent) 19 3 中心混層設計 (central composite design) 21 參、實驗架構 22 肆、材料與方法 24 一、試驗材料: 24 二、樣品製備 24 三、實驗方法 26 (一)基本成分分析 26 1 水份含量 26 2 粗脂肪 26 3 粗蛋白 26 4 灰份 27 (二)丙烯醯胺含量之分析 27 (三)總還原糖分析 33 (四)游離天門冬醯胺分析 35 (五)色澤分析 38 (六)酸鹼值測定 38 (七)統計分析 39 伍、結果與討論 40 一、中筋麵粉之基本成份分析 40 二、丙烯醯胺之測定 40 (一)加工條件對丙烯醯胺生成量之影響 40 1. 加熱溫度 40 2. 加熱時間 45 3. 水含量 45 4. 油含量 45 5 以反應曲面法探討各因子對丙烯醯胺生成量之影響 45 (二)天門冬醯胺 56 (三)總還原糖 64 三、添加碳酸氫鈉對丙烯醯胺生成之影響 64 (一)丙烯醯胺生成量 64 (二)顏色變化 67 (三)游離還原糖 70 (四)游離天門冬醯胺 70 陸、結 論 74 柒、參考文獻 75 | |
dc.language.iso | zh-TW | |
dc.title | 加工條件對麵粉中丙烯醯胺生成之影響 | zh_TW |
dc.title | The Influence of Processing conditions on the Formation
of Acrylamide in Wheat Flour | en |
dc.type | Thesis | |
dc.date.schoolyear | 93-2 | |
dc.description.degree | 碩士 | |
dc.contributor.oralexamcommittee | 孫璐西,周薰修,施養志,呂廷璋 | |
dc.subject.keyword | 丙烯醯胺, 麵粉, 碳酸氫鈉, | zh_TW |
dc.subject.keyword | acrylamide, wheat flour, sodium bicarbonate, | en |
dc.relation.page | 77 | |
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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