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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 周正俊 | |
| dc.contributor.author | Yi-Ching Lin | en |
| dc.contributor.author | 林怡菁 | zh_TW |
| dc.date.accessioned | 2021-06-13T03:46:47Z | - |
| dc.date.available | 2006-07-31 | |
| dc.date.copyright | 2006-07-31 | |
| dc.date.issued | 2006 | |
| dc.date.submitted | 2006-07-26 | |
| dc.identifier.citation | 陸、參考文獻
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/32394 | - |
| dc.description.abstract | 摘要
本研究以 Aspergillus awamori作為菌酛製備黑豆麴，探討不同溫度 (40、60、80及100℃，30分鐘) 與不同時間 (100℃，5、10、15、20及30分鐘) 加熱處理黑豆與黑豆麴後，其甲醇萃取物之DPPH 自由基清除能力、亞鐵離子螯合能力、還原力及Trolox equivalent antioxidant capacity (TEAC)，並測試黑豆麴中總酚類化合物及花青素含量之變化。 結果顯示，黑豆麴之DPPH 自由基清除能力、亞鐵離子螯合能力、還原力及 TEAC，隨著加熱溫度提高有下降之趨勢，並於100℃加熱下黑豆麴之抗氧化能力最差；與加熱處理過之未發酵黑豆作比較，大致而言未發酵黑豆之抗氧化活性其熱穩定性優於黑豆麴。以100℃，不同時間 (5、10、15、20及30分鐘) 加熱黑豆麴，發現其甲醇萃取物之抗氧化活性大致上隨著加熱時間之增加而有減弱之趨勢，並於加熱5~10分鐘後之抗氧化活性受到熱破壞之程度較低。另發現黑豆麴經加熱處理後之總酚類化合物與花青素含量皆會受到加熱處理影響。在80℃以上之溫度加熱而顯著性 (p<0.05) 降低其花青素含量，而總酚類化合物於40℃加熱後即顯著 (p<0.05) 下降。 | zh_TW |
| dc.description.provenance | Made available in DSpace on 2021-06-13T03:46:47Z (GMT). No. of bitstreams: 1 ntu-95-R93641026-1.pdf: 1476363 bytes, checksum: 9491dc06d1d7118992f8e64b728c0c5b (MD5) Previous issue date: 2006 | en |
| dc.description.tableofcontents | 目錄
摘要------------------------------------------------------------------------------- I Abstract --------------------------------------------------------------------------- II 目錄------------------------------------------------------------------------------- III 圖次------------------------------------------------------------------------------- Ⅵ 表次------------------------------------------------------------------------------- Ⅶ 壹、前言------------------------------------------------------------------------- 1 貳、文獻整理------------------------------------------------------------------- 3 一、黑豆------------------------------------------------------------------------- 3 二、總酚類化合物------------------------------------------------------------- 4 三、花青素---------------------------------------------------------------------- 6 四、其它------------------------------------------------------------------------- 6 五、發酵製品之抗氧化活性------------------------------------------------- 8 六、熱對抗氧化活性之影響------------------------------------------------- 12 七、氧化作用及抗氧化之機制與原理------------------------------------- 13 1. 自由基---------------------------------------------------------------------- 13 2. 自由基之作用與傷害---------------------------------------------------- 14 3. 氧化性傷害---------------------------------------------------------------- 15 4. 抗氧化劑作用與機制---------------------------------------------------- 16 4.1 自由基終止型(Free radical terminator)---------------------------- 16 4.2 還原劑或氧清除劑(Reducing agent or oxygen scavengers)---- 16 4.3 單重態氧抑制劑(Singlet oxygen inhibitor)------------------------ 17 4.4 金屬螯合劑( Chelating agent)--------------------------------------- 17 4.5 抗氧化酵素(Antioxidative enzyme)-------------------------------- 18 4.6 天然抗氧化劑----------------------------------------------------------- 18 參、材料與方法----------------------------------------------------------------- 20 一、材料------------------------------------------------------------------------- 20 1. 黑豆------------------------------------------------------------------------- 20 2. 菌種------------------------------------------------------------------------- 20 3. 培養基---------------------------------------------------------------------- 20 4. 藥品------------------------------------------------------------------------- 20 5. 儀器設備------------------------------------------------------------------- 22 二、樣品製備------------------------------------------------------------------- 24 1. 菌株保存與活化---------------------------------------------------------- 24 2. 冷凍保存------------------------------------------------------------------- 24 3. 活化------------------------------------------------------------------------- 24 4. 孢子液製備---------------------------------------------------------------- 24 5. 製備黑豆麴---------------------------------------------------------------- 24 6. 黑豆麴加熱處理---------------------------------------------------------- 25 7. 黑豆麴甲醇萃取物之製備---------------------------------------------- 25 三、分析方法------------------------------------------------------------------- 26 1. 抗氧化活性之製備------------------------------------------------------- 26 1.1 DPPH 自由基清除能力------------------------------------------------ 26 1.2 亞鐵離子螯合能力---------------------------------------------------- 27 1.3 還原力------------------------------------------------------------------- 27 1.4 TEAC--------------------------------------------------------------------- 28 2. 總酚類化合物含量測定--------------------------------------------------- 29 3. 花青素含量測定------------------------------------------------------------ 29 4. 統計分析--------------------------------------------------------------------- 30 肆、結果與討論--------------------------------------------------------------- 31 一、黑豆麴不同溫度加熱處理後之抗氧化活性------------------------- 31 1. DPPH 自由基清除能力--------------------------------------------------- 31 2.亞鐵離子螯合能力--------------------------------------------------------- 35 3.還原力------------------------------------------------------------------------ 38 4. TEAC ------------------------------------------------------------------------ 40 二、未發酵黑豆之不同溫度加熱處理後之抗氧化活性---------------- 42 三、加熱處理對黑豆麴與未發酵黑豆抗氧化能力之比較-------------- 48 四、不同時間加熱處理黑豆麴之抗氧化能力--------------------------- 49 五、加熱處理對黑豆麴中總酚類化合物含量之影響------------------ 56 六、加熱處理對黑豆麴中花青素含量之影響--------------------------- 58 七、抗氧化物質與抗氧化能力之關係------------------------------------ 60 伍、結論-------------------------------------------------------------------------- 62 陸、參考文獻-------------------------------------------------------------------- 63 | |
| dc.language.iso | zh-TW | |
| dc.subject | 總酚類化合物 | zh_TW |
| dc.subject | 花青素 | zh_TW |
| dc.subject | 黑豆麴 | zh_TW |
| dc.subject | 抗氧化活性 | zh_TW |
| dc.subject | phenolic | en |
| dc.subject | anthocyanins | en |
| dc.subject | black soybean | en |
| dc.subject | Antioxidative activity | en |
| dc.title | 加熱處理對黑豆麴抗氧化活性與總酚類化合物及花青素含量之影響 | zh_TW |
| dc.title | Antioxidative activity, total phenolic and anthocyanins contents of black soybean koji after heating | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 94-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 陳幸臣,丘志威,游若萩,李?鈴 | |
| dc.subject.keyword | 黑豆麴,抗氧化活性,總酚類化合物,花青素, | zh_TW |
| dc.subject.keyword | black soybean,Antioxidative activity,phenolic,anthocyanins, | en |
| dc.relation.page | 77 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2006-07-26 | |
| 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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