請用此 Handle URI 來引用此文件：
http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/80738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 | Juo-Yu Chen | en |
| dc.contributor.author | 陳若宇 | zh_TW |
| dc.date.accessioned | 2022-11-24T03:14:44Z | - |
| dc.date.available | 2021-11-04 | |
| dc.date.available | 2022-11-24T03:14:44Z | - |
| dc.date.copyright | 2021-11-04 | |
| dc.date.issued | 2021 | |
| dc.date.submitted | 2021-11-01 | |
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/80738 | - |
| dc.description.abstract | "百香果 (Passiflora edulis)，為熱帶美洲的一種本土植物，常種植於熱帶或亞熱帶氣候區，人們通常取之內部種子與內果皮作食用，但食用後留下的大量果殼對於環境會造成影響。γ-胺基丁酸 (Gamma-aminobutyric acid, GABA)，為哺乳動物中樞神經系統中，最主要的抑制性神經傳導物質，可調控食慾以及調節免疫，同時具有抗憂鬱和抗焦慮之功效。許多研究發現，以逆境給予植物壓力，能使GABA生成量大幅增加，本研究使用百香果殼「台農1號」進行缺氧逆境處理，提升其GABA含量。將百香果殼進行真空處理、真空後填充CO2處理以及真空後填充N2處理，三者在不同時間點皆能提升GABA之含量，並以真空處理靜置4天之百香果殼有最高含量之GABA含量。逆境處理改以40℃作為風乾百香果殼之溫度，較以20℃及60℃有更高的GABA含量，另外，考量經濟效益及方便性，續以真空處理進行試驗，並探討百香果殼在經過真空處理下不同貯藏天數其GABA變化與其生化作用機制。以未真空處理百香果殼並於冷藏靜置3天會顯著生成1683.36±143.36 mg·100 g-1之GABA，與Control組相比提升28.80%；以真空處理百香果殼並於冷藏靜置4天會顯著生成更高的GABA含量，可達2139.25±26.69 mg·100 g-1，與Control組相比提升63.68%。經過未真空處理及真空處理後，Glutamic acid含量分別下降40.49%及66.70%，GAD活性也同樣於第3天 (0.0233±0.0040 U·mg-1) 及第4天 (0.1351±0.0025 U·mg-1) 有高活性。使GABA含量下降可能是由於GABA-T之作用，未真空處理及真空處理之GABA-T (Ala) 及GABA (Glu) 活性皆會從第1天上升至第5天，另外，未真空處理及真空處理之多胺含量，會於GABA含量生成最多的前一天 (即第2天及第3天) 有最多的多胺含量，而氧化多胺形成GABA的DAO酵素則分別在第3天 (0.0005 U·mg-1) 及第4天 (0.0037 U·mg-1) 有最高的活性。在本研究中，未真空處理組主要透過DAO氧化多胺生成GABA，而真空處理組除了透過DAO作用外，同時也透過GAD轉化Glutamic acid生成GABA。總結所述，真空處理具有提高百香果殼中GABA含量之效果，進而成為具有機能性之水果副產物，期望能提供百香果殼副產物更多利用價值。" | zh_TW |
| dc.description.provenance | Made available in DSpace on 2022-11-24T03:14:44Z (GMT). No. of bitstreams: 1 U0001-1410202120582700.pdf: 6806236 bytes, checksum: 4d5033234a5897430c75bb0e8c1a1b58 (MD5) Previous issue date: 2021 | en |
| dc.description.tableofcontents | 口試委員會審定書 I 謝誌 II 中文摘要 III Abstract V 目錄 VII 圖目錄 IX 表目錄 XI 第一章、前言 1 第二章、文獻回顧 2 第一節、百香果 2 1. 百香果介紹 2 2. 百香果產業現況 6 3. 百香果加工與利用 9 第二節、γ-胺基丁酸 13 1. γ-胺基丁酸介紹 13 2. γ-胺基丁酸生理功能 14 3. γ-胺基丁酸生合成路徑 17 4. γ-胺基丁酸富化 19 第三章、研究動機與目的 28 第四章、試驗架構 29 第五章、材料與方法 30 第一節、試驗材料 30 第二節、試驗藥品 30 1. GABA含量及其相關酵素分析 30 2. 多胺含量分析 31 3. 蛋白質定量 31 第三節、儀器與設備 32 第四節、缺氧處理 33 第五節、GABA及Glutamic acid之萃取與分析 34 第六節、GAD及GABA-T之萃取與分析 36 第七節、多胺之萃取與分析 37 第八節、蛋白質定量 38 第九節、統計分析 38 第六章、結果與討論 39 第一節、GABA及Glutamic acid檢測方法確立 39 1. GABA標準品之檢量線 39 2. Glutamic acid標準品之檢量線 40 第二節、多胺檢測方法確立 41 第三節、不同風乾溫度處理下百香果殼中GABA含量變化 43 第四節、不同缺氧條件處理百香果殼中GABA含量變化 46 第五節、真空處理對百香果殼儲藏期間之變化 49 1. GABA含量 49 2. Glutamic acid含量 51 3. GAD活性 55 4. GABA-T活性 60 5. PAO和DAO活性 68 6. 多胺含量 73 第七章、結論 79 參考資料 81 | |
| dc.language.iso | zh-TW | |
| dc.subject | 百香果殼 | zh_TW |
| dc.subject | γ-胺基丁酸 | zh_TW |
| dc.subject | 真空處理 | zh_TW |
| dc.subject | 麩胺酸脫羧酶 | zh_TW |
| dc.subject | 二胺氧化酶 | zh_TW |
| dc.subject | diamine oxidase | en |
| dc.subject | Passion fruit peel | en |
| dc.subject | vacuum treatment | en |
| dc.subject | glutamine decarboxylase | en |
| dc.subject | γ-aminobutyric acid | en |
| dc.title | 提升百香果殼中γ-胺基丁酸含量之研究 | zh_TW |
| dc.title | Research on Enhancing γ-aminobutyric acid Content in Passion Fruit Peel | en |
| dc.date.schoolyear | 109-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 徐源泰(Hsin-Tsai Liu),劉育姍(Chih-Yang Tseng) | |
| dc.subject.keyword | 百香果殼,γ-胺基丁酸,真空處理,麩胺酸脫羧酶,二胺氧化酶, | zh_TW |
| dc.subject.keyword | Passion fruit peel,γ-aminobutyric acid,vacuum treatment,glutamine decarboxylase,diamine oxidase, | en |
| dc.relation.page | 102 | |
| dc.identifier.doi | 10.6342/NTU202103732 | |
| dc.rights.note | 同意授權(限校園內公開) | |
| dc.date.accepted | 2021-11-01 | |
| 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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