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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 蘇南維(Nan-Wei Su) | |
| dc.contributor.author | Yi-Wen Chiu | en |
| dc.contributor.author | 邱乙雯 | zh_TW |
| dc.date.accessioned | 2021-07-10T21:40:15Z | - |
| dc.date.available | 2021-07-10T21:40:15Z | - |
| dc.date.copyright | 2020-08-28 | |
| dc.date.issued | 2020 | |
| dc.date.submitted | 2020-08-17 | |
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/76911 | - |
| dc.description.abstract | 中醫藥的發展可以回溯至原始社會，傳承至今之中藥知識為歷經數千年的經驗累積，而使用白酒或黃酒與中藥調製成酒劑用於防病治病之概念也已長存於中華民族文化中。現今臺灣正逐漸邁入超高齡化社會，老年保健的重要性愈受重視，因此本研究目的為利用植物保健食材，導入藥食同源概念將中藥材與食材之結合，開發具保健功效之黑蒜及一條根複方再製酒，並以具生理活性之特定指標成分(後續皆簡稱為指標成分)為導向建立分析方法。第一部分之研究為將藥食材以不同溶劑利用加熱迴流萃取法進行指標成分總含量測定，並建立藥材陳皮、當歸、黃耆、枸杞、山藥及食材黑蒜與一條根的允收規格，個別指標成分含量hesperidin、ferulic acid、calycosin 7-O-glucoside、rutin、allantoin、S-allyl cysteine、daidzein至少須符合67.0、1.0、1.9、1.7、5.7、0.4及1.0 (mg/g)。接著參考中醫藥司公告之200基準方劑中的兩種基準方《補中益氣湯》及《杞菊地黃丸》，搭配金門特色食材建立黑蒜複方(黑蒜、陳皮、當歸和黃耆)及一條根複方(一條根、枸杞和山藥)，兩款複方會調整藥食材比例調配成三種黑蒜複方及三種一條根複方。為兼顧指標成分回收率以及未來工廠大量製備之規範，最終製備複方萃取液的條件為使用10倍體積量的50%乙醇進行兩次加熱迴流萃取。第二部分之研究為透過LPS誘導RAW264.7細胞，評估抑制一氧化氮以及活性氧物質生成量之能力，篩選出最具功效之黑蒜及一條根複方萃取液，並初步進行風味描述。再利用細胞試驗篩選出之兩款複方萃取液和基酒(60度金門高粱酒)勾兌成38度黑蒜複方再製酒及25度一條根複方再製酒，並透過安定性試驗自兩款複方再製酒中選定一個降解速率最劇烈之指標成分作為品管指標，結果初步確立S-allyl cysteine作為黑蒜複方再製酒之品管指標，daidzein作為一條根複方再製酒之品管指標。 | zh_TW |
| dc.description.abstract | The development of traditional Chinese medicine (TCM) can be traced back to five thousand years ago. TCM has long existed in Chinese culture. It is an important concept to combine spirit (baijiu) or rice wine with TCM which is used to treat disease for a long time. Today, Taiwan is gradually entering super-aged society, and the importance of health care for the elderly is getting more and more attention. The main goal of this study is using the combination of herbal food ingredients and TCM to introduce the concept of medicine and food homology and develop two kinds of regimen liqueur, i.e. aged garlic liqueur and I-Tiao-Gung liqueur. At first, plant materials are extracted individually with various solvents, then the bioactive ingredients in extracts are determined using HPLC to develop the acceptable specifications for each plant raw material. The unique bioacitve ingredients in Citri Reticulatae Pericarpium, Angelicae sinensis Radix, Astragali Radix, Lycii Fructus, Dioscorea Rhizoma, aged garlic, and I-Tiao-Gung were designated as hesperidin, ferulic acid, calycosin 7-O-glucoside, rutin, allantoin, S-allyl cysteine, and daidzein, respectively. Their content in the corresponding plant materials should be not less than the values of 67.0, 1.0, 1.9, 1.7, 5.7, 0.4, and 1.0 (mg/g), respectively. Meanwhile, formulation design planning of aged garlic liqueur and I-Tiao-Gung liqueur was performed as follows. A formula for the preparation of the aged garlic liqueur was established using aged garlic, Citri Reticulatae Pericarpium, Angelicae sinensis Radix, and Astragali Radix with different ratio by weight. Similiarly, a formula for making the I-Tiao-Gung liqueur included the materials like I-Tiao-Gung, Lycii Fructus, and Dioscorea Rhizoma at different ratio by weight. The extracts from various conditions such as ethanol concentration, solvent volume and extraction times were prepared for further bioactive evaluation and the assay of the suppression ability of nitric oxide and reactive oxygen speices with LPS induced RAW264.7 cells. The final condition for formula extract preparation was determined as 50% ethanol with formulated raw materials-to-solvent ratio of 1:10 (w/v) and extraction for twice. Then, individual formula extract was blended with Kinmen kaoliang liquor to produce aged garlic liqueur and I-Tiao-Gung liqueur, respectively. For the stability test of liqueur products, S-allyl cysteine and daidzein could be as the quality indicators of storage for aged garlic liqueur and I-Tiao-Gung liqueur, respectively. | en |
| dc.description.provenance | Made available in DSpace on 2021-07-10T21:40:15Z (GMT). No. of bitstreams: 1 U0001-1008202012385100.pdf: 3755613 bytes, checksum: 124eb5456d829cc28d8d98f398c5fdac (MD5) Previous issue date: 2020 | en |
| dc.description.tableofcontents | 誌謝 I 中文摘要 III Abstract IV 縮寫對照表 VI 目錄 VII 圖目錄 IX 表目錄 X 第一章 前言 1 第二章 文獻回顧 2 第一節 中藥與藥酒之簡介 2 1.中藥之簡介 2 2.藥酒之簡介 3 第二節 中藥材品質管控 6 1.《臺灣中藥典》針對中藥材之相關規範 6 第三節 市售藥酒品質管控 8 第四節 本研究選用之中藥材及食材之介紹 8 1.本研究選用之中藥材 8 2.本研究選用之食材 10 第三章 材料與方法 14 第一節 實驗架構 14 第二節 實驗材料 15 1.試藥與溶劑 15 2.材料 15 3.器材 15 4.儀器設備 15 第三節 實驗方法 17 1.藥食材允收規格之建立 17 2.不同溶劑萃取藥食材指標成分含量之比較 24 3.藥食材複方之建立、製備與從中檢測指標成分 24 4.最適藥食材複方萃取液之篩選 26 5.複方再製酒產品之勾兌流程 26 6.複方再製酒產品之安定性試驗 27 第四章 結果與討論 33 第一節 藥食材萃取液之製備與分析指標成分方法之建立 33 1.藥食材允收規格之建立 33 2.藥食材以不同溶劑萃取後回收率之探討 44 3.藥食材複方萃取液中指標成分之檢測結果及製備條件之確立 49 第二節 藥食材複方再製酒產品之勾兌及安定性試驗 56 1.最適藥食材複方萃取液之結果 56 2.勾兌複方再製酒產品之限制 57 3.複方再製酒產品品管指標之建立 59 第五章 結論 74 第六章 參考文獻 75 第七章 附錄 80 | |
| dc.language.iso | zh-TW | |
| dc.subject | 藥食同源 | zh_TW |
| dc.subject | 保健食材 | zh_TW |
| dc.subject | 中藥 | zh_TW |
| dc.subject | 再製酒 | zh_TW |
| dc.subject | 指標成分 | zh_TW |
| dc.subject | marker compounds | en |
| dc.subject | traditional Chinese medicine | en |
| dc.subject | regimen food ingredients | en |
| dc.subject | medicine food homology | en |
| dc.subject | herbal liqueur | en |
| dc.subject | bioactive ingredients | en |
| dc.title | 植物保健食材複方再製酒產品之研發：以活性成分為導向之研究 | zh_TW |
| dc.title | Research and Development of Traditional Herbal Liqueur: Bioactive Ingredients Oriented Studies | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 108-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 李敏雄(Min-Hsiung Lee),周志輝(Chi-Fai Chau),陳與國(Yu-Kuo Chen),賴盈璋(Ying-Jang Lai) | |
| dc.subject.keyword | 中藥,保健食材,藥食同源,再製酒,指標成分, | zh_TW |
| dc.subject.keyword | traditional Chinese medicine,regimen food ingredients,medicine food homology,herbal liqueur,bioactive ingredients,marker compounds, | en |
| dc.relation.page | 95 | |
| dc.identifier.doi | 10.6342/NTU202002785 | |
| dc.rights.note | 未授權 | |
| dc.date.accepted | 2020-08-18 | |
| dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
| dc.contributor.author-dept | 農業化學研究所 | zh_TW |
| 顯示於系所單位： | 農業化學系 | |
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