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完整後設資料紀錄
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.advisor | 吳思節(Sz-jie Wu) | |
dc.contributor.author | Teng-Hung Yu | en |
dc.contributor.author | 游騰弘 | zh_TW |
dc.date.accessioned | 2021-07-11T14:39:24Z | - |
dc.date.available | 2017-02-17 | |
dc.date.copyright | 2017-02-17 | |
dc.date.issued | 2017 | |
dc.date.submitted | 2017-02-15 | |
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dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/78003 | - |
dc.description.abstract | 芒果(Mangifera indica L.) 為漆樹科常綠果樹,芒果果實本身極富含多種維生素及礦物質,同時在葉片及樹皮也有相關研究證明具備諸多藥理成份,再加上本身風味口感,在臺灣一向受眾人喜愛。但因其產季主要在每年的5~9 月,也因此,為使產期外也能有芒果可享用,加上政府為避免供應過剩情況,芒果加工產品便如雨後春筍般冒出。食品中所含農產品原料的摻假與成份不實,一直都是食品安全範疇中重要且經常發生的。近來為健康、新鮮與機能等訴求,越來越多的產品宣稱使用在地產水果或果汁做為百分百或主要的成份,但許多卻只是以化工原料添加物或以低價劣質果品替代成份不實而成的水果調味產品。所以,如何鑑別芒果及其相關加工製品便是一門重要課題。本實驗先以傳統物理、化學性質進行芒果與加工產品之鑑別及比較,發現市售產品會因加工過程而導致物化性質與新鮮芒果大相逕庭,實不能作為芒果鑑別之應用,需要一便捷且更為準確之芒果鑑別方式。因此,將利用分子生物鑑別技術,以研究室先前設計開發之芒果專用引子進行加工產品鑑別應用,首先確認引子MGF1/MGR1、MGF2/MGR2、MGF3/MGR3對芒果之專一性後,更進一步測試引子的靈敏度,結果顯示MGF1/MGR1、MGF3/MGR3 靈敏度可至0.1953%芒果含量,而MGF2/MGR2 可至3.125%芒果含量。在模擬芒果產品加工過程加熱殺菌實驗中,將芒果以70~100℃,15~300 秒處理後,三對引子組仍可以擴增芒果DNA 產物。進一步以三對引子組檢測市售芒果乾及芒果綜合果汁, 結果顯示, 在六種芒果乾與三種芒果青的部份,MGF1/MGR1、MGF3/MGR3 可檢測出六種芒果乾產品與一種芒果青產品,推論可能是芒果青加工過程需經鹽漬和其他處理,而影響PCR 擴增反應進行。而在六種市售果汁檢測中,產品標示99.7~100%綜合蔬果汁的產品可檢測出芒果存在。本研究成功驗證了對芒果果品高度專一性與差異性的引子片段,並能於複雜的食品系統中快速有效做為定性的偵測方法。 | zh_TW |
dc.description.abstract | Mango (Mangifera indica L.) belongs to the evergreen fruit tree plant family Anacardiaceae. While fresh mango fruits contain a variety of nutrients, including vitamins and minerals, research has also shown that the leaves and bark of mango contain various pharmacologically active compounds. These features, together with its unique flesh texture and taste, make mango a popular fruit in Taiwan. The mango harvest season falls between May and September. To make mangoes available even during the off-season and because of government efforts to avoid oversupply during the harvest period, processed mango products have begun to appear in the market in large quantities. While the accurate representation of agricultural product ingredients is an important aspect of food safety, false product content descriptions and even the use of fake ingredients are common problems. Recently, as increasingly health-conscious consumers seek products that tout freshness, functional health effects, and other properties, an increasing number of products proclaim that locally produced fruits or juices represent the main component or even 100% of the product. However, most are in reality merely artificial fruit-flavored products containing chemically synthesized additives or low-quality fruit substitutes. Therefore, accurate identification of mango and its processed products has become an important issue. In our study, the conventional physical and chemical properties were first used for the identification and comparison of mango and its processed products. We found that the physiochemical properties of the commercialized products differed from that of fresh mango because of the processing techniques, and could not, therefore, be used in mango identification. A rapid and accurate identification method of mango content was, therefore, required. By using molecular biology-based identification technology, previously developed mango-specific primers were deployed to identify processed mango products. The specificity of the primer pairs MGF1/MGR1, MGF2/MGR2, and MGF3/MGR3 for mango was validated and the primers’ sensitivity was tested. The MGF1/MGR1 and MGF3/MGR3 primer pairs could detect mango content at levels as low as 0.1953%, while MGF2/MGR2 could detect mango at concentrations of 3.125%. In an experiment that simulated mango product processing, mango was heated to between 70 and 100C for 15–300 s, where it was observed that the three pairs of primers could still amplify mango DNA. The primers were then used to test the content of commercial dried mango and mango mixed fruit juice. Of the six types of dried mango and three types of green mango, MGF1/MGR1 and MGF3/MGR3 could detect mango content in all six dried products and in only one green mango product. This could be caused by the salting or other step required for processing of green mango; affecting polymerase chain reaction amplification. Among the six commercial fruit juices tested, mango content could be detected in the mixed vegetable and fruit juices that were labeled as containing 99.7–100% fruit. Our study successfully verified highly specific and differentiated mango fruit primer sequences, providing a rapid and effective qualitative detection method for use in complex food production systems. | en |
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dc.description.tableofcontents | 目錄
口試委員審定書 .............................................................................................................. II 誌謝 .................................................................................................................................III 中文摘要 .................................................................................................................................... V 英文摘要 ........................................................................................................................ VI 目錄 ............................................................................................................................ VIII 圖目錄.......................................................................................................................... XI 表目錄..........................................................................................................................XIII 第一章 研究背景與動機...............................................................................................1 第一節 芒果屬植物之介紹.......................................................................................1 一、芒果之起源與栽培歷史..............................................................................1 二、芒果之栽種 ................................................................................................... 2 三、芒果機能性成分及功效...............................................................................7 第二節 芒果加工品之介紹....................................................................................15 一、臺灣芒果栽種及市場現況 ........................................................................ 15 二、芒果加工及應用 ........................................................................................ 24 三、芒果加工品摻假與鑑別.............................................................................38 第二章 分子檢測方法應用在芒果與芒果加工產品真實性之鑑定......................42 第一節前言.............................................................................................................42 一、研究動機.....................................................................................................42 二、果汁的加熱殺菌.........................................................................................42 三、真核生物rDNA、cpDNA 相關研究........................................................43 四、聚合酶鏈鎖反應........................................................................................44 第二節 實驗設計.....................................................................................................48 doi:10.6342/NTU201700609 IX 第三章 材料與方法.....................................................................................................50 第一節 實驗材料.....................................................................................................50 一、芒果及其加工產品.....................................................................................50 二、藥品.............................................................................................................51 三、儀器與設備.................................................................................................53 第二節 實驗方法.....................................................................................................53 一、芒果與芒果加工品物化性質測試比較....................................................53 (一) 樣品前處理..........................................................................................53 (二) 甲醛態氮測定......................................................................................53 (三) pH 值測定............................................................................................54 (四) 可溶性固形物測定..............................................................................54 (五) 可滴定酸測定......................................................................................54 (六) 還原糖測定..........................................................................................55 (七) 總酚測定..............................................................................................55 (八) 水溶性蛋白質測定..............................................................................56 二、芒果綜合果汁與芒果加工品分子鑑別....................................................56 (一) 樣品前處理..........................................................................................56 (二) 芒果DNA 萃取...................................................................................57 (三) DNA 濃度測定....................................................................................57 (四) 引子專一性確認..................................................................................58 (五) 聚合酶鏈鎖反應(PCR) .....................................................................58 (六) 膠體電泳分析......................................................................................58 (七) 序列片段熱穩定性分析......................................................................60 (八) 引子靈敏度分析..................................................................................60 doi:10.6342/NTU201700609 X (九) 芒果加工品DNA 萃取.......................................................................63 (十) 測定市售芒果產品..............................................................................64 第四章 結果與討論.....................................................................................................65 第一節 芒果與芒果加工品物化性質鑑別............................................................65 一、 甲醛態氮、pH 值、可溶性固形物、可滴定酸測定 .......................... 65 二、 還原糖測定、總酚、水溶性蛋白質測定 ............................................ 67 第二節 專一性引子應用於芒果加工品鑑別........................................................69 一、芒果產品DNA 萃取..................................................................................69 二、測試引子對芒果專一性............................................................................71 三、引子偵測極限.............................................................................................75 四、加熱處理對DNA 降解之測試..................................................................79 五、市售芒果乾之檢測.....................................................................................83 六、市售芒果綜合果汁之檢測........................................................................84 第五章 結論.................................................................................................................92 第六章 參考文獻.........................................................................................................93 圖目錄 圖一、2014 年全球芒果栽種面積分布百分比圖 ......................................................... 4 圖二、2014 年全球芒果產量分布百分比圖 ................................................................. 5 圖三、1984 至2014 全世界芒果栽種面積和產量曲線圖 ........................................... 6 圖四、芒果苷的結構 ....................................................................................................... 9 圖五、近20 年芒果單位公頃生產量及產值 ............................................................. 19 圖六、近五年全台芒果種植面積分布百分比圖 ....................................................... 20 圖七、1987 年至2015 年全台本地種、改良種種植面積百分比直條圖 ................ 21 圖八、近五年全台本地種(在來種)芒果種植面積分布百分比圖 ............................ 22 圖九、近五年全台改良種(外來種)芒果種植面積分布百分比圖 ............................ 23 圖十、近五年全台芒果加工產品出口值分布百分比圖 ........................................... 34 圖十一、核醣體DNA(rDNA)構造 ............................................................................. 45 圖十二、聚合酶鏈鎖反應之圖示 ............................................................................... 46 圖十三、trnL、trnF 在葉綠體DNA 上位置圖 .......................................................... 47 圖十四、實驗流程圖 .................................................................................................... 49 圖十五、以MGF1/MGR1 引子組確認芒果專一性電泳圖 ...................................... 72 圖十六、以MGF2/MGR2 引子組確認芒果專一性電泳圖 ...................................... 73 圖十七、以MGF3/MGR3 引子組確認芒果專一性電泳圖 ...................................... 74 圖十八、以MGF1/MGR1 引子組檢驗偵測芒果含量極限電泳圖 .......................... 76 圖十九、以MGF2/MGR2 引子組檢驗偵測芒果含量極限電泳圖 .......................... 77 圖二十、以MGF3/MGR3 引子組檢驗偵測芒果含量極限電泳圖 .......................... 78 圖二十一、各別在70、80、90、100℃加熱15、30、60、300、600 秒後以 MGF1/MGR1 引子組檢驗芒果DNA 熱穩定性電泳圖 ........................ 80 圖二十二、各別在70、80、90、100℃加熱15、30、60、300、600 秒後以 doi:10.6342/NTU201700609 XII MGF2/MGR2 引子組檢驗芒果DNA 熱穩定性電泳圖 ........................ 81 圖二十三、各別在70、80、90、100℃加熱15、30、60、300、600 秒後以 MGF3/MGR3 引子組檢驗芒果DNA 熱穩定性電泳圖 ........................ 82 圖二十四、以MGF1/MGR1 引子組檢驗市售芒果加工品電泳圖 .......................... 86 圖二十五、以MGF2/MGR2 引子組檢驗市售芒果加工品電泳圖 .......................... 87 圖二十六、以MGF3/MGR3 引子組檢驗市售芒果加工品電泳圖 .......................... 88 圖二十七、以MGF1/MGR1 引子組檢驗市售芒果綜合果汁電泳圖 ...................... 89 圖二十八、以MGF2/MGR2 引子組檢驗市售芒果綜合果汁電泳圖 ...................... 90 圖二十九、以MGF3/MGR3 引子組檢驗市售芒果綜合果汁電泳圖 ...................... 91 表目錄 表一、不同芒果品種及芒果加工品一般成分............................................................12 表二、不同芒果品種及芒果加工品礦物質成分........................................................13 表三、不同芒果品種及芒果加工品維生素含量........................................................14 表四、近年芒果種植面積、生產量及產值................................................................17 表五、芒果(愛文)歷年果品價格..................................................................................18 表六、還原果汁最低可溶性固形物量........................................................................29 表七、營養強化還原果汁及蔬菜汁之營養添加劑規定............................................31 表八、天然果汁合格品質標準.....................................................................................32 表九、104 年1 月 ~ 12 月 芒果汁出口總值(含復出口)累計數..............................35 表十、104 年1 月 ~ 12 月 芒果汁進口總值(含復進口)累計數..............................36 表十一、104 年1 月 ~ 12 月 芒果乾出口總值(含復出口)累計數..........................37 表十二、常見果汁偽造手段.........................................................................................41 表十三、MGF1/MGR1 引子對之聚合酶鏈鎖反應條件............................................59 表十四、MGF2/MGR2 引子對之聚合酶鏈鎖反應條件............................................59 表十五、MGF3/MGR3 引子對之聚合酶鏈鎖反應條件............................................59 表十六、高溫短時間加熱處理之芒果泥樣品編號....................................................61 表十七、不同含量芒果泥稀釋比例............................................................................62 表十八、新鮮芒果、芒果乾和芒果綜合果汁pH 值、可溶性固形物、可滴定酸測 定結果.............................................................................................................66 表十九、新鮮芒果、芒果乾和芒果綜合果汁甲醛態氮、還原糖、總酚、水溶性蛋 白質測定結果.................................................................................................68 表二十、DNA 濃度測定結果.......................................................................................70 | |
dc.language.iso | zh-TW | |
dc.title | 芒果及其加工商品真實性檢測方法之研究 | zh_TW |
dc.title | Study of the Authenticity Detection Methods of Mango and Its Processed Products | en |
dc.type | Thesis | |
dc.date.schoolyear | 105-1 | |
dc.description.degree | 碩士 | |
dc.contributor.coadvisor | 徐源泰(Yuan-Tay Shyu) | |
dc.contributor.oralexamcommittee | 劉滿海,侯智耀 | |
dc.subject.keyword | 芒果,芒果加工商品,分子生物鑑別, | zh_TW |
dc.subject.keyword | mango,mango processed products,molecular biology-based identification technology, | en |
dc.relation.page | 101 | |
dc.identifier.doi | 10.6342/NTU201700609 | |
dc.rights.note | 有償授權 | |
dc.date.accepted | 2017-02-15 | |
dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
dc.contributor.author-dept | 園藝暨景觀學系 | zh_TW |
顯示於系所單位: | 園藝暨景觀學系 |
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