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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | An-I Yeh(葉安義) | |
| dc.contributor.author | De-Chao Sun | en |
| dc.contributor.author | 孫德超 | zh_TW |
| dc.date.accessioned | 2021-06-13T04:46:25Z | - |
| dc.date.available | 2008-07-20 | |
| dc.date.copyright | 2006-07-20 | |
| dc.date.issued | 2006 | |
| dc.date.submitted | 2006-07-17 | |
| dc.identifier.citation | 王姵文。2005。加熱溫度與時間對於秈米榖粉形成丙烯醯胺之影響。台灣大學食品科技研究所，碩士論文。台北市。
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Riediker. 2002. Acrylamide from Maillard reaction products. Nature 419:449. Stadler, R. H., F. Robert, S. Riediker, N. Varga, T. Davidek, S. Devaud, T. Goldmann, J. Hau, and I. Blank. 2004. In-depth mechanistic study on the formation of acrylamide and other vinylogous compounds by the Maillard reaction. Journal of Agricultural and Food Chemistry 52:5550-5558. Sung, Y. H., T. Y. Li, and S. D. Huang. 2005. Analysis of earthy and musty odors in water samples by solid-phase microextraction coupled with gas chromatography/ion trap mass spectrometry. Talanta 65:518-524. Taeymans, D., A. Andersson, P. Ashby, I. Blank, P. Gonde, P. van Eijck, V. Faivre, S. P. D. Lalljie, H. Lingnert, M. Lindblom, R. Matissek, D. Muller, R. H. Stadler, A. Studer, D. Silvani, D. Tallmadge, G. Thompson, T. Whitmore, J. Wood, and D. Zyzak. 2005. Acrylamide: Update on selected research activities conducted by the European food and drink industry. Journal of AOAC International 88:234-241. Taeymans, D., J. 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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/33543 | - |
| dc.description.abstract | 目前分析食品中丙烯醯胺之方法係採用氣相層析質譜法（Gas Chromatography / Mass spectrometry, GC/MS），由於需經衍生化處理，前處理耗費時間較長，約需 2 天，無法滿足及時監控麵粉類食品中丙烯醯胺之產生。本研究係以固相微萃取技術（Solid-phase microextraction, SPME），分析
口比口井類（pyrazines）化合物的含量，藉以評估丙烯醯胺的生成量及其相關性。此方法的優點為分析時間短、操作步驟簡單與有機溶劑的使用量少等。 本研究以 SPME分析口比口井類化合物之最適條件係將5 g 樣品置於40 mL 的樣品瓶中，再選用DVB (Divinylbenzene）/CAR(Carboxen)/PDMS(Polydimethylsiloxane) 為萃取用纖維，於 60℃ 下預熱 30 min，再以 DVB 進行纖維吸附15 min，最後以 GC/MS 選擇離子模式（Selected ion mode, SIM）進行分析。本實驗方法可於 99 min 內完成待測樣品的萃取與分析，分析方法較為快速，變異係數介於20∼33% 之間。 食品中丙烯醯胺含量方面，分析結果顯示小麥類食品中丙烯醯胺的含量範圍介於24∼3497 μg/kg，口比口井類化合物含量範圍介於2∼4846 μg/kg。比較丙烯醯胺含量與口比口井類化合物之關係，結果顯示小麥類食品中丙烯醯胺含量與 口比口井類化合物含量，於二次回歸分析中具有正相關，判定係數(R2)介於 0.88∼0.94之間（n=10），顯示相關性良好。 | zh_TW |
| dc.description.abstract | Generally, analyzing acrylamide content needs 2 days by using gas chromatography / mass spectrometry (GC/MS) method. So it failed to immediately monitor acrylamide generation in wheat based food. The purposes of this study were to find an alternative extraction method by using solid phase microextract (SPME) to extract acrylamide content in food before GC/MS analyzing. The SPME technique saves preparation time, solvent purchase and disposal costs compared to the traditional extraction method by solvent.
Several parameters of the extraction were optimized including types of fibers, extraction temperature, extraction time, desorption temperature and vials volume. It took 99 min to determine pyrazines content by SPME combined with GC/MS method in which the coefficients of variation between 2 to 33% were obtained. In this study, the contents of acrylamide in wheat food was in the range of 24 to 3497 μg/kg; the contents of total pyrazines in wheat food was in the range of 2 to 4846 μg/kg. A positive correlation (R2 = 0.94, n = 10) between formation of acrylamide and total pyrazines content was observed in this study. | en |
| dc.description.provenance | Made available in DSpace on 2021-06-13T04:46:25Z (GMT). No. of bitstreams: 1 ntu-95-R93641030-1.pdf: 3338811 bytes, checksum: 412270eaab00be7e45c3f022b131111c (MD5) Previous issue date: 2006 | en |
| dc.description.tableofcontents | 謝誌 I
摘要 III Abstract IV 壹、前言 1 貳、文獻回顧 3 一、丙烯醯胺簡介 3 (一) 物化性質 3 (二) 毒理特性 4 (三) 丙烯醯胺在食物中的貢獻量 7 二、食品加工與丙烯醯胺的關係 8 (一) 生成機制 8 (二) 影響與降低丙烯醯胺的因子 14 三、分析方法 19 (一) 偵測丙烯醯胺的方法 20 (二) 偵測梅納反應產物的方法 22 四、分析口比口井類（pyrazines）化合物的方法 23 (一) 常用前處理方法簡介 23 (二) 頂空微固相萃取法（Headspace-solid phase micro extraction; HS-SPME） 25 (三) SPME 技術在分析食品上的應用 29 參、實驗架構 31 一、實驗目的 31 二、丙烯醯胺生成量分析 31 三、利用GC/FID找出 SPME 最適分析條件。 31 四、用SPME/GC/MS偵測小麥類與馬鈴薯類樣品口比口井類化合物的含量 32 肆、材料與方法 34 ㄧ、試驗材料 34 市售樣品採樣方法 34 二、丙烯醯胺含量分析 37 （一）標準品 37 （二）試藥 37 （三）有機溶劑 37 （四）其它材料 38 （五）裝置與儀器設備 38 （六）標準溶液之配製 39 （七）衍生化反應 39 （八）檢液之調製 40 （九）固相萃取匣之使用 40 （十）衍生化物之萃取 41 （十一）離子阱氣相層析質譜儀之分析條件 41 （十二）標準曲線的製備 42 （十三）鑑別試驗及含量測定 42 三、口比口井類化合物含量分析 43 （一）試藥及分析材料製備 43 （二）裝置與儀器設備 46 四、統計分析 48 伍、結果與討論 49 一、分析丙烯醯胺的含量 49 二、SPME配合GC/FID或GC/MS方法 50 （一）利用GC/FID找出SPME分析口比口井類化合物最適條件 50 （二）利用最佳萃取條件，配合GC/MS偵測樣品中口比口井類的含量 66 陸、結論 75 柒、參考文獻 76 捌、附件 82 | |
| dc.language.iso | zh-TW | |
| dc.subject | 口比 口井 類化合物 | zh_TW |
| dc.subject | 氣相層析質譜法 | zh_TW |
| dc.subject | j微固相萃取 | zh_TW |
| dc.subject | 丙烯醯胺 | zh_TW |
| dc.subject | pyrazines | en |
| dc.subject | Gas Chromatography / Mass spectrometry | en |
| dc.subject | solid-phase microextraction | en |
| dc.subject | acrylamide | en |
| dc.title | 以頂空固相萃取法分析 口比 口井 類化合物含量與丙烯醯胺生成量關係 | zh_TW |
| dc.title | Correlation of the formation of pyrazines and acrylamide in food by solid phase microextract technology | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 94-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 周薰修,施養志,呂廷璋,張月櫻 | |
| dc.subject.keyword | 口比 口井 類化合物,丙烯醯胺,j微固相萃取,氣相層析質譜法, | zh_TW |
| dc.subject.keyword | pyrazines,acrylamide,solid-phase microextraction,Gas Chromatography / Mass spectrometry, | en |
| dc.relation.page | 86 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2006-07-18 | |
| 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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