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| ???org.dspace.app.webui.jsptag.ItemTag.dcfield??? | Value | Language |
|---|---|---|
| dc.contributor.advisor | 呂廷璋(Ting-Jang Lu) | |
| dc.contributor.author | Yu-Han Liu | en |
| dc.contributor.author | 劉忬函 | zh_TW |
| dc.date.accessioned | 2021-06-17T08:10:59Z | - |
| dc.date.available | 2024-08-20 | |
| dc.date.copyright | 2019-08-20 | |
| dc.date.issued | 2019 | |
| dc.date.submitted | 2019-08-15 | |
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/73817 | - |
| dc.description.abstract | 食品在加工過程中會產生梅納反應 (Maillard reaction)，進而導致活性雙羰基物質 (reactive dicarbonyl species, RDS) 以及糖化終產物 (advanced glycation end products, AGEs) 的形成。研究顯示RDS會增加罹患神經退化性疾病的風險，而AGEs會對代謝症候群造成不利的影響。為瞭解市場販售之加工肉製品的RDS及AGEs含量，因此本研究以高效能液相層析串聯軌道阱質譜儀建立RDS以及自由態與結合態AGEs的分析方法，目前可以檢測的3種RDS包含glyoxal、methylglyoxal及diacetyl，與8種AGEs則包含Nε-carboxymethyllysine (CML)、Nε-carboxyethyllysine (CEL)、argpyrimidine、pyrraine、glyoxal-lysine dimer (GOLD)、methylglyoxal-lysine dimer (MOLD)、Nδ-(5-hydro-4-imidazolon-2-yl)ornithine (glyoxal derived hydroimidazolone; G-H1)、Nδ-(5-hydro-5-methyl-4-imidazolon-2-yl)ornithine (methylglyoxal derived hydroimidazolone; MG-H1)。研究結果顯示市售加工肉製品中總RDS含量介於244-3092 ng/g間；而AGEs則可在不須衍生的情況下以Intrada amino acid管柱進行液相層析來分離，在檢測的樣品中自由態的AGEs只存在CML及CEL這兩種且含量很低，而總AGEs含量則介於63-1833 μg/g。本研究發展的分析方法可以協助瞭解RDS及AGEs在加工肉品中的含量與分布，也是食品產業監控與管理產品中RDS及AGEs含量的必要利器，以及未來評估RDS及AGEs攝食量與尋找降低含量加工方法的有效工具。 | zh_TW |
| dc.description.abstract | Maillard reaction always occurs during food processing, and produces reactive dicarbonyl species (RDS) and advanced glycation end products (AGEs). According to the research, RDS will increase risk of neurodegenerative disease. The adverse effects of AGEs and their correlation with metabolism syndromes have been obtained much of attention on health researches. To measure the content of RDS and AGEs in commercial processed meat products, the analyses were conducted using liquid chromatography- high resolution mass spectrometry (LC-HRMS). Three RDS and eight AGEs were identified in selected samples from Taiwanese market including glyoxal, methylglyoxal, diacetyl, Nε-carboxymethyllysine (CML), Nε-carboxyethyllysine (CEL), argpyrimidine, pyrraine, glyoxal-lysine dimer (GOLD), methylglyoxal-lysine dimer (MOLD), Nδ-(5-hydro-4-imidazolon-2-yl)ornithine (glyoxal derived hydroimidazolone; G-H1), Nδ-(5-hydro-5-methyl-4-imidazolon-2-yl)ornithine (methylglyoxal derived hydroimidazolone; MG-H1). Our research shows that the content of total RDS in commercial processed meat products are in the range of 244 to 3092 ng/g. The AGEs were separated on an Intrada amino acid liquid chromatographic column without derivatization. Only the free forms of CML and CEL were found in the examined samples with much lower content levels. The content of total AGEs in testing products was in the range of 63 to 1833 μg/g. The established analytical platform can be an effective tool for monitoring the distribution of RDS and AGEs in processed meat products as well as in our diet and also a tool for quality control of the food industry. | en |
| dc.description.provenance | Made available in DSpace on 2021-06-17T08:10:59Z (GMT). No. of bitstreams: 1 ntu-108-R06641013-1.pdf: 4201414 bytes, checksum: 4e866d87426405f64fa54671d296c93a (MD5) Previous issue date: 2019 | en |
| dc.description.tableofcontents | 摘要 I
Abstract II 目錄 III 圖目錄 VI 表目錄 VIII 壹、前言 1 貳、文獻回顧 2 第一節、糖化終產物 2 一、梅納反應 2 二、活性雙羰基物質 4 三、糖化終產物 5 第二節、加工過程中影響糖化終產物含量之因子 6 一、溫度 6 二、pH值 7 三、壓力 8 四、調味料 8 第三節、糖化終產物的生理活性 9 一、活性雙羰基物質 9 二、糖化終產物 11 第四節、糖化終產物抑制劑 13 第五節、活性雙羰基物質及糖化終產物分析方法 14 一、活性雙羰基物質 14 二、糖化終產物 16 參、研究目的與實驗架構 22 肆、材料與方法 23 第一節、實驗材料 23 第二節、藥劑與試劑 23 一、標準品 23 二、化學藥品 24 第三節、儀器設備 25 一、電子天平 (兩位數天平) 25 二、電子天平 (五位數天平) 25 三、乾浴槽 25 四、粉碎機 25 五、漩渦混合器 25 六、pH meter 25 七、廣用試紙 25 八、桌上型離心機 26 九、桌上型小容量離心機 26 十、針筒過濾器 26 十一、超音波震盪器 26 十二、吹氮裝置 26 十三、手持式色差儀 26 十四、高效液相層析串聯質譜儀 26 第四節、實驗方法 27 一、樣品前處理 27 二、高效液相層析串聯質譜儀參數條件 28 三、顏色指標測定 34 伍、結果與討論 35 第一節、高效液相層析串聯質譜儀檢測活性雙羰基物質 35 一、活性雙羰基物質於高效液相層析中的層析條件 35 二、活性雙羰基物質衍生物於高解析質譜儀上的檢測模式 38 三、活性雙羰基物質之檢量線、方法偵測極限、定量極限、衍生率、RDS衍生物之淨化回收率、方法回收率 41 四、市售加工肉製品中活性雙羰基物質含量 46 第二節、高效液相層析串聯質譜儀檢測糖化終產物 50 一、糖化終產物之樣品前處理 50 二、糖化終產物於高效液相層析中的層析條件 52 三、糖化終產物於高解析質譜儀上的檢測模式 53 四、糖化終產物之偵測極限、定量極限及回收率 57 五、市售加工肉製品中糖化終產物含量 59 第三節、探討活性雙羰基物質及糖化終產物間關係 67 第四節、探討食品中之活性雙羰基物質及糖化終產物與丙烯醯胺之關係 69 第五節、探討市售肉鬆的顏色對於活性雙羰基物質及糖化終產物關係 70 陸、結論 75 柒、參考文獻 76 捌、附錄 81 第一節、活性雙羰基物質及糖化終產物分析數據品管 81 第二節、補充 90 | |
| dc.language.iso | zh-TW | |
| dc.subject | 液相層析串聯高解析質譜 | zh_TW |
| dc.subject | 梅納反應 | zh_TW |
| dc.subject | 加工肉製品 | zh_TW |
| dc.subject | 糖化終產物 | zh_TW |
| dc.subject | 活性雙羰基物質 | zh_TW |
| dc.subject | Maillard reaction | en |
| dc.subject | processed meat products | en |
| dc.subject | AGEs | en |
| dc.subject | RDS | en |
| dc.subject | LC-HRMS | en |
| dc.title | 加工肉產品之活性雙羰基物質與糖化終產物分析 | zh_TW |
| dc.title | Analysis of reactive dicarbonyl species and advanced glycation end products in processed meat products | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 107-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 魏國晉(Guor-Jien Wei),謝淑貞(Shu-Chen Hsieh),駱錫能(Shyi-Neng Lou),張永和(Yung-Ho Chang) | |
| dc.subject.keyword | 活性雙羰基物質,糖化終產物,加工肉製品,液相層析串聯高解析質譜,梅納反應, | zh_TW |
| dc.subject.keyword | RDS,AGEs,processed meat products,LC-HRMS,Maillard reaction, | en |
| dc.relation.page | 104 | |
| dc.identifier.doi | 10.6342/NTU201903725 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2019-08-16 | |
| 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 |
| Appears in Collections: | 食品科技研究所 | |
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| ntu-108-1.pdf Restricted Access | 4.1 MB | Adobe PDF |
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