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DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.advisor | 呂廷璋 | |
dc.contributor.author | Wei-Chun Hsu | en |
dc.contributor.author | 許維君 | zh_TW |
dc.date.accessioned | 2021-06-15T07:01:13Z | - |
dc.date.available | 2016-08-22 | |
dc.date.copyright | 2011-08-22 | |
dc.date.issued | 2011 | |
dc.date.submitted | 2011-08-19 | |
dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/48541 | - |
dc.description.abstract | 食用菇類含有豐富之不易被消化的醣類和膳食纖維。本研究檢測21種食用菇類之醣類成分。受測菇類以乾基為基底其總膳食纖維含量介於25~83%,水溶性多醣主要構成水可溶膳食纖維,半乳糖、葡萄糖和甘露糖為水溶性多醣主要之糖組成,其比例分別為9.80 ~ 42.51%、11.85 ~ 54.87 % 和4.92 ~ 38.05%;部分菇類如黑木耳和白木耳,其半乳糖和葡萄糖比例低,木糖、甘露糖和醛醣酸則相對高。柳松菇則是半乳糖、葡萄糖和木糖比例高,甘露糖比例低。部分菇類例如鴻禧菇、雪白菇、香菇、白靈菇、柳松菇、金針菇和白木耳則含有高量之岩藻糖。許多菇類含有(1,3; 1,6)-β-D-葡聚醣,其為一被證實具有生理活性之多醣,其以乾重為基底,除了洋菇、巴西蘑菇、黑木耳及白木耳以外,其他食用菇含量介於29 ~ 211 mg/g,分支度則介於0.16~0.29之間。分析所選擇的食用菇含有高量之醣醇,例如阿拉伯糖醇、赤蘚糖醇、甘油、甘露糖醇和木糖醇,亦含有大量之游離醣,海藻醣。 | zh_TW |
dc.description.abstract | Edible mushroom is a rich source of non-digestible carbohydrate and dietary fiber. This study examined carbohydrate profile in selected 21 edible mushrooms. The total dietary fiber contents of tested edible mushrooms were in the range of 25 ~ 83% on dry basis. Water-soluble polysaccharide was the major component of water-soluble dietary fiber. Galactose, glucose and mannose were the major sugar components of water-soluble polysaccharides from all of tested mushrooms. The molar ratio of galactose, glucose and mannose were in the range of 9.80 ~ 42.51%, 11.85 ~ 54.87 % and 4.92 ~ 38.05%, respectively. Some exceptions were those from Auricularia auricula-judae and Tremella fuciformis which were low in galactose and glucose but high in xylose and mannose with relative high amount of uronic acids. The one from Agrocybe cylindracea was high in galactose, glucose and xylose, but low in mannose. Some of samples also contained significant amount of fucose including Hypsizigus marmoreus, Lentinula edodes, Pleurotus nebrodensis, Agrocybe cylindracea, Flammulina velutipes and Tremella fuciformis. Many of mushrooms contained branched (1,3; 1,6)-β-D-glucans, the well-known bioactive glycan, in the range of 29 ~ 211 mg/g on dry basis, except Agaricus bisporus, A. blazei, Auricularia auricula-judae and Tremella fuciformis. The degree of branching of the (1,3; 1,6)-β-D-glucans were in the range of 0.16 ~ 0.29 for those mushrooms with significant amount of the glucan. Selected edible mushrooms also contained significant amount of sugar alcohols, arabitol, meso-erythritol, glycerol, mannitol, myo-Inositol and xylitol, and trehalose. | en |
dc.description.provenance | Made available in DSpace on 2021-06-15T07:01:13Z (GMT). No. of bitstreams: 1 ntu-100-R98641018-1.pdf: 5517180 bytes, checksum: e51003cc80d9bb3099faa197d9c88c3d (MD5) Previous issue date: 2011 | en |
dc.description.tableofcontents | 中文摘要 ........................................................................................................................... I
Abstract ............................................................................................................................. II 圖目錄 ........................................................................................................................... VII 表目錄 VIII 壹、 前言 ........................................................................................................................ 1 貳、 文獻回顧 ................................................................................................................ 2 一、 食用菇類之介紹 ............................................................................................ 2 菇類之營養價值 .............................................................................................. 2 食用方面 .......................................................................................................... 4 藥用方面 .......................................................................................................... 4 Agaricus spp. ............................................................................................................ 5 (一)洋菇 (Agaricus bisporus) ...................................................................... 5 (二)巴西菇 (Agaricus blazei) ...................................................................... 6 Hypsizigus spp. ......................................................................................................... 7 鴻喜菇、雪白菇(Hypsizigus marmoreus) ................................................... 7 Lentinus spp. ............................................................................................................. 8 香菇(Lentinus edodes (Berk.) Sing.) ............................................................ 8 Plerotus spp. ............................................................................................................. 9 (一) 珊瑚菇 (Pleurotus citrinopileatus) ...................................................... 9 (二) 夏季鮑魚菇、囊狀側耳(Pleurotus cystidiosus O. K. Miller) ..... 10 (三) 杏鮑菇(Pleurotus eryngii) .............................................................. 11 (四) 杏香菇 ( Pleurotus ferulae ) .............................................................. 12 (五) 白靈菇 (Pleurotus nerbrodensis) ....................................................... 12 (六) 袖珍菇、日本蠔菇 (Pleurotus ostreatus) ......................................... 14 (七) 桃紅平菇、紅平菇 (Pleruotus salmoneostramineus L. Vass.) ......... 15 Miscellaneous ......................................................................................................... 16 (一) 柳松菇(Agrocybe cylindracea) ..................................................... 16 (二) 黑木耳(Auricularia auricula-judae) .............................................. 16 (三) 雞腿菇(Coprinus comatus) ........................................................... 17 (四) 金針菇 (Flammulina velutipes) ......................................................... 18 (五) 猴頭菇 (Hericium erinaceus) ............................................................ 20 (六) 滑菇(Pholiota nameko) ................................................................. 20 (七) 白木耳 (Tremella fuciformis)............................................................ 21 二、 食用菇類之化學組成 ............................................................................ 22 (一) 灰分 (無機鹽) ............................................................................... 22 (二) 蛋白質 ............................................................................................ 22 (三) 膳食纖維 ........................................................................................ 22 三、 食用菇之醣類組成 ................................................................................ 25 (一) 糖醇 ................................................................................................ 25 (二) 單醣 ................................................................................................ 25 (三) 海藻糖(Trehalose)..................................................................... 26 (四) 多醣:(1,3)-β-D-葡聚醣與其他多醣及其醣蛋白 ....................... 30 四、 (1,3)-β-D-葡聚醣 ................................................................................... 32 (一) 化學結構與分支 ............................................................................ 32 (二) (1,3)-β-D-葡聚醣的定量法-Aniline blue 螢光呈色法 ................. 33 (三) 酵素-高效能陰離子層析法(Enzyme-High Performance Anion Exchange Chromatography-Pulsed Amperometric Detection Assay) ............................ 36 五、(1,3)-β-D-glucans as biological response modifiers (BRMs) ........................ 37 參、材料與方法 ............................................................................................................ 39 一、 實驗材料凍乾菇類樣品凍乾粉末製備 ................................................ 39 二、 試藥與試劑 ............................................................................................ 51 (一) 化學藥劑 ......................................................................................... 51 (二) 標準品 ............................................................................................. 51 (三) 酵素 ................................................................................................. 51 三、 實驗材料製備 ........................................................................................ 52 (一) 菇類鹼液樣品製備 ......................................................................... 52 (二) 粗多醣樣品製備 ............................................................................. 53 (三) 糖醇樣品製備 ................................................................................. 54 四、 實驗分析方法 ........................................................................................ 55 (一) 一般組成分分析 ............................................................................ 55 (二) 一般化學分析方法 ........................................................................ 57 (三) 糖醇與游離糖組成之分析 ............................................................ 57 (四) 水溶性多醣之單醣組成分析 ........................................................ 58 (五) (1,3)-β-D-glucans 分析 ............................................................. 59 肆、 結果與討論 .......................................................................................................... 62 一、 菇類的膳食纖維含量 ............................................................................ 62 二、 無法消化之菇類水溶性多醣含量及其單糖組成 ................................ 65 (一) 水溶性多醣含量 ............................................................................ 65 (二) 水溶性多醣之單醣組成 ................................................................ 68 三、 (1,3)-β-D-葡聚醣之分子特徵 ............................................................... 71 (一) (1,3)-β-D-葡聚醣之鹼萃取條件評估 ........................................... 71 (二) 菇類子實體之(1,3)-β-D-葡聚醣含量 ........................................... 74 (三) 菇類多醣分子中(1,3)-β-D-葡聚醣的絕對定量與其分支度分析 80 四、 糖醇與游離糖組成 ................................................................................ 83 伍、結論 ........................................................................................................................ 86 陸、參考文獻 ................................................................................................................ 87 柒、附錄 ...................................................................................................................... 107 | |
dc.language.iso | zh-TW | |
dc.title | 常見食用菇類之醣類成分 | zh_TW |
dc.title | Carbohydrate components of popular edible mushrooms | en |
dc.type | Thesis | |
dc.date.schoolyear | 99-2 | |
dc.description.degree | 碩士 | |
dc.contributor.oralexamcommittee | 盧訓,賴喜美,張永和,邵貽沅 | |
dc.subject.keyword | 菇類,多醣,膳食纖維,β-D-葡聚醣, | zh_TW |
dc.subject.keyword | mushroom,polysaccharide,dietary fiber,β-D-glucan, | en |
dc.relation.page | 123 | |
dc.rights.note | 有償授權 | |
dc.date.accepted | 2011-08-19 | |
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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