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http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/70520完整後設資料紀錄
| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 謝博全 | |
| dc.contributor.author | Shin-Tzu Tsai | en |
| dc.contributor.author | 蔡心慈 | zh_TW |
| dc.date.accessioned | 2021-06-17T04:30:05Z | - |
| dc.date.available | 2021-08-14 | |
| dc.date.copyright | 2018-08-14 | |
| dc.date.issued | 2018 | |
| dc.date.submitted | 2018-08-13 | |
| dc.identifier.citation | 1.安奎、何鎧光。1997。養蜂學。初版，89-262。臺北：華香園。
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Acta Veterinaria Brno. 83(10): 85-102. | |
| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/70520 | - |
| dc.description.abstract | 蜂蜜摻偽是食品摻假常見的議題，然而目前國際公認且通用的檢測蜂蜜摻偽技術—「穩定碳同位素值比分析」，需依賴昂貴的質譜儀，且檢測程序繁瑣及耗時。因此，本研究旨在分析辨別蜂蜜摻偽之理學指標，以建立輔助官方檢測的方法，使官方檢測程序更加便捷。本研究共收集26件調和蜜、48件純龍眼蜜以及23件純荔枝蜜，透過物理化學性質分析以及次要化學物質定量，獲得糖度、pH值、導電度、顏色強度（A450-A720）與濁度（A720）、脯胺酸含量及葡萄糖酸含量等七個數據，並將數據作為檢測蜂蜜摻假的指標，進行統計分析。實驗結果顯示，糖度對蜂蜜摻偽無區別性。顏色強度及pH值等作為檢測蜂蜜摻假的指標不適用。以濁度、導電度、脯胺酸含量以及葡萄糖酸含量等皆可作為檢測蜂蜜摻假的指標。透過本研究結果得知，可藉由蜂蜜樣品濁度小於0.0585者；或是導電度小於170.3 µS/cm者；或是脯胺酸含量小於180 ppm者；或是葡萄糖酸含量小於93.12 nmol者判定為調和蜜，並將篩選出的蜂蜜樣品以官方檢測法進一步分析，達到成本降低、省時便捷之目標。 | zh_TW |
| dc.description.abstract | Honey adulteration is a topic issue in the field of food authenticity. “Stable Carbon isotope ratio analysis” is the official method which used for detection of honey adulteration. However, this method is expensive, time-consuming and requires considerable analytical skills. Therefore, this study aims to analyze the physicochemical indexes for honey adulteration and aid the official method. The study collected 26 adulterated honeys, 48 pure Longan honeys and 23 pure Litchi honeys. In this study, the experiments were divided into two parts to acquire indexes for honey adulteration, which were (i) the analysis of physicochemical properties of honey and (ii) the quantitative analysis of minor chemical components of honey. The indexes included sugar content, pH value, electrical conductivity, color intensity (A450-A720), turbidity (A720), proline content and gluconate content. And the results showed that sugar content is indistinguishable. In addition, color intensity and pH value are not suitable for detecting honey adulteration. Turbidity, electrical conductivity, proline content and gluconate content can be used as indexes for honey adulteration. According to the results of this study, there are a few ways to determine the adulterated honeys which the turbidity of the honey sample is less than 0.0585; or the electrical conductivity is less than 170.3 μS/cm; or the content of proline is less than 180 ppm; or the content of gluconic acid is less than 93.12 nmol. And then, the honey samples are further analyzed by the official method to achieve the cheaper, more convenient and fast way for honey adulteration. | en |
| dc.description.provenance | Made available in DSpace on 2021-06-17T04:30:05Z (GMT). No. of bitstreams: 1 ntu-107-R05631008-1.pdf: 1662543 bytes, checksum: 914093bd360379c5706a3032700e3762 (MD5) Previous issue date: 2018 | en |
| dc.description.tableofcontents | 摘要 i
Abstract ii 目錄 iii 圖目錄 vii 表目錄 viii 第一章 前言 1 1.1 背景介紹 1 1.2 研究目的 1 1.3 研究架構 1 第二章 文獻探討 3 2.1 蜂蜜的基本定義與國家標準 3 2.2 蜂蜜的生產過程簡介 4 2.3 蜂蜜成分探討 5 2.3.1 水分 7 2.3.2 醣類 7 2.3.3 有機酸類 7 2.3.4 礦物質 8 2.3.5 酵素 8 2.3.6 維生素 9 2.3.7 類黃酮與酚類化合物 9 2.3.8 蛋白質及胺基酸 9 2.3.9 膠質體 10 2.3.10 羥甲基糠醛 10 2.3.11 花粉 10 2.4 蜂蜜的理化性質 10 2.4.1 蜂蜜外觀特性 10 2.4.2 蜂蜜顏色研究 11 2.4.3 蜂蜜濁度分析 12 2.5 蜂蜜摻偽檢測 13 2.5.1 蜂蜜物化性或組成異常 13 2.5.2 添加物的特有成分及特性 17 2.6 主成分分析 18 2.6.1 主成分分析概念簡介 18 2.6.2 正規化方式說明 20 第三章 材料與方法 22 3.1 實驗藥品與製備 22 3.1.1 實驗藥品 22 3.1.2 樣品製備 22 3.2 實驗儀器與軟體 23 3.2.1 實驗儀器 23 3.2.2 實驗軟體 23 3.3 物理化學性質測定 23 3.3.1 糖度 23 3.3.2 pH值 23 3.3.3 導電度 24 3.3.4 顏色強度與濁度 24 3.4 脯胺酸定量分析 24 3.4.1 藥品配置與標準品檢量線製作 24 3.4.2 脯胺酸專一性分析 25 3.4.3 脯胺酸定量分析 25 3.5 葡萄糖酸定量分析 25 3.5.1 藥品配置 25 3.5.2 標準品檢量線製作 26 3.5.3 葡萄糖酸定量分析 26 3.6 統計分析 27 3.6.1 以二維散佈圖區別蜂蜜樣品群組 27 3.6.2 以主成分分析區別蜂蜜樣品群組 27 第四章 結果與討論 28 4.1 蜂蜜樣品的物理化學性質測試 28 4.1.1 糖度 28 4.1.2 酸鹼值 29 4.1.3 導電度 30 4.1.4 顏色強度 32 4.1.5 濁度 33 4.2 蜂蜜樣品次要化學物質分析 34 4.2.1 脯胺酸定量分析 34 4.2.2 蜂蜜中葡萄糖酸定量分析 38 4.3 統計分析 40 4.3.1 二維散佈圖 40 4.3.2 主成分分析 44 第五章 結論與未來展望 47 5.1 結論 47 5.2 未來展望 47 參考文獻 48 | |
| dc.language.iso | zh-TW | |
| dc.subject | 便捷 | zh_TW |
| dc.subject | 物化特性 | zh_TW |
| dc.subject | 理學指標 | zh_TW |
| dc.subject | 蜂蜜摻偽 | zh_TW |
| dc.subject | 次要化學物質 | zh_TW |
| dc.subject | Convenient and fast | en |
| dc.subject | Honey adulteration | en |
| dc.subject | Physicochemical index | en |
| dc.subject | Physicochemical properties | en |
| dc.subject | Minor chemical components | en |
| dc.title | 摻偽蜂蜜理學辦別指標之建立 | zh_TW |
| dc.title | The Establishment of Physicochemical Index for Honey Adulteration | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 106-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 賴盈璋,陳力騏,陳世芳 | |
| dc.subject.keyword | 蜂蜜摻偽,理學指標,物化特性,次要化學物質,便捷, | zh_TW |
| dc.subject.keyword | Honey adulteration,Physicochemical index,Physicochemical properties,Minor chemical components,Convenient and fast, | en |
| dc.relation.page | 54 | |
| dc.identifier.doi | 10.6342/NTU201803162 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2018-08-13 | |
| dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
| dc.contributor.author-dept | 生物產業機電工程學研究所 | zh_TW |
| 顯示於系所單位： | 生物機電工程學系 | |
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