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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 葉安義(An-I Yeh) | |
| dc.contributor.author | Zong-lin Jhuang | en |
| dc.contributor.author | 莊宗霖 | zh_TW |
| dc.date.accessioned | 2021-06-13T16:28:26Z | - |
| dc.date.available | 2007-07-19 | |
| dc.date.copyright | 2005-07-19 | |
| dc.date.issued | 2005 | |
| dc.date.submitted | 2005-07-14 | |
| dc.identifier.citation | 沈賜川。2004。以葡萄糖-甘胺酸模式探討乙醇溶液之梅納反應。國立台灣大學食品科技研究所博士論文。
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An LC/MS acrylamide method and its use in investigating the role of asparagine. Acrylamide Symposium. 116th Annual AOAC International Meeting, Los Angeles, CA, Sept 26, 2002; AOAC; Gaithersburg, MD Smith EA, Pruen SL, Oehme FW. 1996. Environmental degradation of polyacrylamides. Ecotoxicol. EnViron. Saf. 35(1):121-135. Smith EA, Prues SL, Oehme FW. 1997. Environmental degradation of acrylamides. Ecotoxicol. EnViron. Saf. 37(1): 76-91. Stadler RH, Blank I, Varga N, Robert F, Hau J, Guy AP, Robert MC, Riediker S. 2002. Acrylamide from Maillard reaction products. Nature. 419(1): 448-449 SWEDAC. Accreditation SWEDAC Dnr. 01-4262-51.1125; Swedish Board for Accreditation and Conformity Assessment; Stockholm, Sweden, Msy 15, 2002. Swedish National Food Administration, http://www.slv.se Tareke E, Rydberg P, Karlsson P, Eriksson S, Tornqvist M. 2000. Acrylamide: A cooking carcinogen? Chem. Res. Toxicol. 13:517-522. Tareke E, Rydberg P, Karlsson S, Tornqvist M. 2002. 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Yasugara A, Yuuka A, Henger M, Shibamoto T. 2003. Gas chromatographic investigation of acrylamide formation in browning model systems. J Agric Food Chem. 51(5): 3999-4003. Yaylayan VA, Wonorowski A, Locas P. 2003. Why asparagines needs carbohydrates to generate acrylamide. J Agric Food Chem 51: 1753-1757. Zyzak D, Sanders RA, Stojanovic M, Tallmade DH, Eberhart BL, Ewald DK, Gruber DC, Morsch TR, Strothers MA, Rizzi GP, Villagran MD. 2003. Acrylamide formation mechanism in heated foods. J Agric Food chem.. 51, 4782-4787 | |
| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/38232 | - |
| dc.description.abstract | 自從2002年瑞典國家食品管理局報告中顯示，炸薯條及炸馬鈴薯片中含有高量的丙烯醯胺後，學者相繼探討對其生成機制，就目前所得到的數據顯示，天門冬胺酸和還原醣經過梅納反應會形成丙烯醯胺。本實驗以糖-天門冬醯胺模式系統，探討丙烯醯胺生成的動力學。結果顯示，葡萄糖-天門冬醯胺及果醣-天門冬醯胺模式系統中，丙烯醯胺生成屬於擬二級反應。藉由Arrhenius方程式可知兩系統的活化能分別為10.52、18.79 kcal/mole。於pH 5~8之間，丙烯醯胺的生成量隨著pH值之增加而增加，但當pH =9時，丙烯醯胺的生成量反而呈現降低的趨勢。 | zh_TW |
| dc.description.abstract | Sweden National Food Administration revealed the presence of high acrylamide in fried or baked starchy food in 2002. The issue caught the attention of food scientist around the world. It has been proposed that the Maillard reaction of asparagine and reducing sugar played an important role on the formation of acrylamide. This was to investigate the formation kinetics of acrylamide in sugar-asparagine model system. The data showed that both glucose-asparagine and fructose-asparagine exhibited pseudo second order reaction with activation energy of 10.52 and 18.79 kcal/mol, respectively. As pH was raised from 5 to 8, the formation of acrylamide increased. When pH was greater than 8 , raising pH resulted in the reduction of acrylamide. | en |
| dc.description.provenance | Made available in DSpace on 2021-06-13T16:28:26Z (GMT). No. of bitstreams: 1 ntu-94-R91641011-1.pdf: 918788 bytes, checksum: 5556438f8e319f793d10abe07c2657b2 (MD5) Previous issue date: 2005 | en |
| dc.description.tableofcontents | 壹、前言………………………………………………………………1
貳、文獻回顧…………………………………………………………3 一、丙烯醯胺簡介………………………………………………3 二、食品中丙烯醯胺……………………………………………5 三、影響丙烯醯胺生成的因子…………………………………8 四、反應動力學…………………………………………… …10 參、材料與方法…………………………………………………… 24 一、實驗架構………………………………………………… 24 二、實驗材料……………………………………………………… 25 三、分析方法………………………………………………… 26 肆、結果與討論…………………………………………………… 30 一、分析條件之探討………… ………………………………30 二、丙烯醯胺生成動力學…………………………………… 37 三、反應溫度對丙烯醯胺生成之影響………….……………42 四、 pH值對丙烯醯胺生成之影響………………………………… 47 伍、結論…………………………………………………………… 49 陸、參考文獻……………………………………………………… 50 圖次 圖一、丙烯醯胺之結構式……………………………………………14 圖二、老鼠體內丙烯醯胺及glycidamide的代謝途徑…………….15 圖三、實驗室加熱製備之食品與市售食品中丙烯醯胺之含量……16 圖四、產生丙烯醯胺可能的途徑……………………………………17圖五、薯條加熱之溫度與丙烯醯胺生成的關係……………………18 圖六、實驗室加熱製備之食品與市售食品中丙烯醯胺之濃度……19 圖七、天門冬醯胺與葡萄糖於緩衝溶液中經150℃加熱30分鐘，pH 值對丙烯醯胺生成的影響……………………………………………20 圖八、不同種類的胺基酸於丙烯醯胺的生成量……………………21 圖九、以微分法決定反應階數(a)及速率常數(b)…………………22 圖十、零階(a)、一階(b)及二階(c)反應…………………… ……23 圖十一、葡萄糖-天門冬醯胺反應物經150 ℃加熱後之高效能液相層析圖 ………………………………………………………………… 33 圖十二、管柱串聯後之高效能液相層析圖…………………………34 圖十三、丙烯醯胺標準品之標準曲線………………………………35 圖十四、以不同劑量的葡萄糖及天門冬醯胺，觀察丙烯醯胺生成速率………………………………………………………………………40 圖十五、以不同劑量的果糖及天門冬醯胺，觀察丙烯醯胺生成速率………………………………………………………………………41 圖十六、pH 7.0之葡萄糖-天門冬醯胺酸及果醣-天門冬醯胺模式系統 中丙烯醯胺之變化 …………………………………… 43 圖十七、葡萄糖-天門冬醯胺(0.01M/0.01M)和果糖-天冬醯胺(0.01M/0.01M)磷酸緩衝溶液之丙烯醯胺Arrhenius線性迴歸(pH7.0)…………………………………………………………………………45 圖十八、在不同pH的磷酸緩衝溶液，觀察丙烯醯胺生成速率……48 表一、糖-天門冬醯胺模式系統中丙烯醯胺含量…… ……………36 表二、以不同劑量的葡萄糖及天門冬醯胺，丙烯醯胺生成速……38 表三、以不同劑量的果糖及天門冬醯胺，丙烯醯胺生成速率……39 表四、葡萄糖-天門冬醯胺 (0.01M/0.01M)於pH7.0磷酸緩衝溶液中之反應速率常速(K)………………………………………………… 44 表五、果糖-天門冬醯胺 (0.01M/0.01M)於pH7.0磷酸緩衝溶液中之反應速率常速(K)…………………………………………………… 44 表六、葡萄糖-天門冬醯胺(0.01M/0.01M)及果糖-天冬醯胺於pH 7.0磷酸緩衝溶液中反應之Arrhenius方程式與產物之活化能……… 46 | |
| dc.language.iso | zh-TW | |
| dc.title | 糖-天門冬醯胺系統中丙烯醯胺生成的動力學 | zh_TW |
| dc.title | Kinetics of Acrylamide Formation in Sugar-Asparagine model system | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 93-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 孫璐西,周薰修,施養志,呂廷璋 | |
| dc.subject.keyword | 丙烯醯胺,反應級數,活化能, | zh_TW |
| dc.subject.keyword | acrylamide,reaction order,activation energy, | en |
| dc.relation.page | 55 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2005-07-14 | |
| 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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