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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 許明仁 | |
| dc.contributor.author | Shao-Yi Leu | en |
| dc.contributor.author | 呂紹亦 | zh_TW |
| dc.date.accessioned | 2021-06-15T01:40:24Z | - |
| dc.date.available | 2011-07-17 | |
| dc.date.copyright | 2009-07-17 | |
| dc.date.issued | 2009 | |
| dc.date.submitted | 2009-07-14 | |
| dc.identifier.citation | 財團法人食品工業研究所。2003。中草藥在食品加工之應用。經濟部調查報告，第92-2422號
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/43166 | - |
| dc.description.abstract | 白黎蘆醇(Resveratrol，trans-3,4',5-trihydroxystilebene)，為植物體內天然對二苯代乙烯類(stilbene)的二次代謝產物，主要因植株對真菌病害感染或逆境之反應而得。植物組織在正常的條件下只能合成極少量的白藜蘆醇，較大量的合成需要外界生物和理化因子的壓迫來誘導，如病原菌的接種，或輕微的逆境處理，包括乾燥處理、短波紫外光(UV-C)照射處理。產品則會因日光照射設或是直接烘乾的方法不同而影響白藜蘆醇的生成含量。
本研究之目的在探討以不同光源照射處理桑椹果實，分析白藜蘆醇生成含量，並利用日曬與熱風乾燥進行桑椹果實脫水處理，探討桑椹果實脫水加工過程中白藜蘆醇與白藜蘆醇苷之含量變化。 結果顯示桑椹果實使用光源照射加熱風乾燥，可顯著提昇果乾內白藜蘆醇的含量(Blue light+hot air drying 2day: 8.86±0.17mg/g)。將桑椹果乾進行儲藏試驗後發現7週後白藜蘆醇仍維持一定的含量(1.49±0.04mg/g)，桑椹果乾清除自由基能力亦隨著儲藏時間而下降，在第3週後下降速率減緩(2.2%至37.53%)。 | zh_TW |
| dc.description.abstract | Resveratrol(Resveratrol,trans-3,4',5-trihydroxystilebene), for the natural plant stilbene type (stilbene) secondary metabolites, mainly due to fungal diseases of plants or the response to infection or stress derived. Plant tissue in normal conditions only a very small amount of resveratrol synthesis, the synthesis of a large-scale needs external factors to induce the oppressed by biological and physical, such as pathogen inoculation, or minor adversity, including drying, short-wave violet light (UV-C) irradiated. Products will be set up due to sunlight or drying directly affected by differences in the method of formation of resveratrol content.
The purpose of this study to explore a different light irradiation of mulberry fruit processing, analysis of resveratrol generated content, and take advantage of the sun and hot air drying of mulberry fruit dehydration to deal with, to explore the fruits of mulberry dehydration process Veratryl resveratrol and white changes in the content of glycosides. The results showed that the use of mulberry fruit dry air source heat exposure can significantly enhance the effect of resveratrol content in stem (Blue light+hot air drying 2day: 8.86±0.17mg/g). Mulberry fruit will dry storage tests carried out seven weeks after the resveratrol found still maintain a certain content (1.49±0.04mg/g), dry fruit Mulberry free radical scavenging ability decreased with the storage time in the first 3 weeks after slow rate of decline (from 2.2 to 37.53%). | en |
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| dc.description.tableofcontents | 口試委員會審定書…………………………………………………… i
誌謝…………………………………………………………………… ii 中文摘要………………………………………………………………………iii 英文摘要………………………………………………………………………iv 壹、前言 ………………………………………………………………1 貳、前人研究 …………………………………………………………2 2.1、桑椹的栽培歷史與現況 ………………………………………2 2.2、白藜蘆醇的研究歷史 …………………………………………2 2.3、植物體內的白藜蘆醇 …………………………………………3 2.3.1、含有白藜蘆醇的園產品 ……………………………………3 2.3.2、白藜蘆醇的生合成途徑 ……………………………………3 2.4、白藜蘆醇在人體內的功能 ……………………………………4 2.5、誘導桑椹果實中白藜蘆醇的增加的因子 ……………………8 2.5.1、理化性質 ……………………………………………………8 2.5.2、影響植物中白藜蘆醇含量的因素 …………………………8 2.6、誘導蔬果加工品中白藜蘆醇含量的因子 ……………………18 2.6.1、酵母的使用 …………………………………………………18 2.6.2、產品前處理的技術操作 ……………………………………18 2.6.3、儲藏的方式 …………………………………………………19 2.6.4、基因改造法 …………………………………………………19 2.7、蔬果之乾燥 ……………………………………………………19 2.7.1、低溫熱風乾燥 ………………………………………………20 2.7.2、日曬乾燥 ……………………………………………………20 2.7.3、冷凍乾燥 ……………………………………………………20 2.7.4、果乾乾燥的目的 ……………………………………………20 2.8、紫外光燈管照射原理 …………………………………………21 2.8.1、色溫 …………………………………………………………21 2.8.2、光通量 ………………………………………………………21 2.8.3、燈管 …………………………………………………………22 2.9、分析蔬果中白藜蘆醇含量的方法 ……………………………22 2.9.1、GC ……………………………………………………………22 2.9.2、HPLC …………………………………………………………23 2.9.3、樣品萃取 ……………………………………………………27 參、材料與方法 ………………………………………………………28 3.1、實驗原料 ………………………………………………………28 3.2、試驗藥品 ………………………………………………………28 3.3、試驗儀器 ………………………………………………………29 3.4、樣品處理與取樣方法 …………………………………………30 3.4.1.、光照處理 ……………………………………………………30 3.4.2、乾燥加工 ……………………………………………………30 3.4.3、桑椹粗萃取液製備 …………………………………………30 3.4.4、花青素含量的測定 …………………………………………31 3.4.5、總酚含量的測定 ……………………………………………31 3.4.6、抗氧化能力的測定 …………………………………………31 3.4.7、白藜蘆醇含量的測定 ………………………………………31 3.5、實驗方法 ………………………………………………………32 3.5.1、分光光度計 …………………………………………………32 3.5.2、HPLC的梯度淋洗 ……………………………………………32 3.6、統計分析 ………………………………………………………32 肆、結果與討論 ………………………………………………………34 4.1、不同物理方法處理對桑椹果實中白藜蘆醇含量之影響 ……34 4.1.1、光源照射對桑椹果實中白藜蘆醇含量之影響 ……………34 4.1.2、日曬處理對桑椹果乾中白藜蘆醇含量之影響 ……………36 4.1.3、熱風乾燥處理對桑椹果乾中白藜蘆醇含量之影響 ………36 4.1.4、光源照射加熱風乾燥處理對桑椹果乾中白藜蘆醇含量之影響…………………………………………………………………………38 4.2、不同物理方法處理桑椹果實中白藜蘆醇苷含量之影響 ……41 4.2.1、光源照射對桑椹果實中白藜蘆醇苷含量之影響 …………41 4.2.2、日曬處理對桑椹果乾中白藜蘆醇苷含量之影響 …………41 4.2.3、熱風乾燥處理對桑椹果乾中白藜蘆醇苷含量之影響 ……41 4.2.4、光源照射加熱風乾燥處理對桑椹果乾中白藜蘆醇苷含量之影響 ………………………………………………………………………48 4.3、桑椹果乾之總酚含量的變化 …………………………………52 4.3.1、日曬桑椹果乾之總酚含量 …………………………………52 4.3.2、熱風乾燥桑椹果乾之總酚含量 ……………………………52 4.4、桑椹果乾之總花青素含量的變化 ……………………………52 4.4.1、日曬桑椹果乾之總花青素含量 ……………………………52 4.4.2、熱風烘箱乾燥桑椹果乾之總花青素含量 …………………52 4.4.3、桑椹果乾之白藜蘆醇的生成與花青素存在的影響 ………54 4.5、桑椹果乾在儲藏期間白藜蘆醇含量、理化性質與抗氧化能力的變化 ……………………………………………………………………54 4.5.1、儲藏桑椹果乾中白藜蘆醇含量的變化 ……………………54 4.5.2、桑椹果乾在儲藏期間總酚與總花青素含量的變化 ………55 4.5.3、桑椹果乾儲藏期間抗氧化能力之變化 ……………………55 伍、結論 ………………………………………………………………64 陸、參考文獻 …………………………………………………………65 柒、附錄 ………………………………………………………………72 | |
| dc.language.iso | zh-TW | |
| dc.subject | 白藜蘆醇苷 | zh_TW |
| dc.subject | 桑椹 | zh_TW |
| dc.subject | 乾燥 | zh_TW |
| dc.subject | 白藜蘆醇 | zh_TW |
| dc.subject | Mulberry | en |
| dc.subject | Drying | en |
| dc.subject | ResveratrolPiceid | en |
| dc.title | 桑椹果乾加工過程中白藜蘆醇與白藜蘆醇苷含量變化之研究 | zh_TW |
| dc.title | Effect of Drying Process on the Resveratrol and Piceid Content of Mulberry (Morus atropurpurea) Fruits | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 97-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 王自存,陳開憲 | |
| dc.subject.keyword | 桑椹,乾燥,白藜蘆醇,白藜蘆醇苷, | zh_TW |
| dc.subject.keyword | Mulberry,ResveratrolPiceid,Drying, | en |
| dc.relation.page | 76 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2009-07-15 | |
| dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
| dc.contributor.author-dept | 園藝學研究所 | zh_TW |
| 顯示於系所單位： | 園藝暨景觀學系 | |
文件中的檔案：
| 檔案 | 大小 | 格式 | |
|---|---|---|---|
| ntu-98-1.pdf 未授權公開取用 | 1.19 MB | Adobe PDF |
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