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| | | | | 第 | | 筆

詳目顯示區塊

第 8 筆
| (以作者名查詢海洋大學圖書館館藏系統)
| (以作者名查詢全國圖書書目資訊網)
| (以作者名查詢全國博碩士系統)
論文名稱: | 海菜酒之製備及其生理活性功能探討
| Studies on the Preparation and Biological Activities of Monostroma nitidum Wine
研究生: | 陳君如 Jiun-Ru Chen
指導教授: | 潘崇良 Chorng-Liang Pan
學位類別: | 碩士
學校名稱: | 國立臺灣海洋大學
系所名稱: | 食品科學系
學號: | m93320057
畢業學年度: | 94
語文別: | 中文
關鍵字: | 海菜 Monostroma nitidum
| 抗氧化 antioxidant
| 抗致突變性 antimutagenicity
| 陳化 aging
全文點閱次數: | 39

全文影像連結:

論文全文(pdf)

論文頁數: | 142
摘要: | 本研究主要利用 (S5)： S. cerevisiae BCRC21686 + S. cerevisiae BCRC21962 或 (S6)：S. cerevisiae BCRC21824 + S. cerevisiae BCRC21962 2 組酵母菌並添加 10%、15%、或 20% sucrose 發酵 2.5% 海菜水解液後，酒精含量分別約可達 5.3%-10.2%；pH 值約降至 3.6-4.2；可滴定酸度介於 0.11%-0.17%。
| 海菜酒在螯合亞鐵離子能力方面較海菜水萃液及水解液為弱，僅 17.9%-29.8%；清除 DPPH 自由基能力則優於海菜水萃液及水解液，為 65.3%-69.1%；而 TEAC 方面隨酒精含量增加而提高，以添加 20% sucrose 並接種 S6 菌組發酵之海菜酒有最佳的效果，達 1.9 mM。
| 海菜酒對於 4NQO 所誘導 TA98 及 TA100 突變之抑制率分別為 37%-48% 與 52%-63%；而對於 B[a]P 所誘導 TA98 及 TA100 突變的抑制效果則分別呈現 28%-45% 與 37%-55% 之抑制率。
| 陳化期間，溫度 (15oC 及 25oC) 對海菜酒測試成分多未呈現明顯變化。酒精含量及糖度皆無明顯改變。pH 值隨陳化時間增加而小幅升至 3.9-4.3，可滴定酸度則降至 0.11%-0.16%，但皆未受陳化溫度不同而呈現顯著變化。總酚含量於陳化中皆展現隨時間增長而增加的趨勢。25oC 陳化對海菜酒 Hunter L、a、b 值下降的影響較大，使其亮度、綠色度、及藍色度皆明顯低於 15oC 陳化者。在抗氧化性方面，海菜酒螯合亞鐵離子及清除 DPPH 自由基能力會隨陳化時間增加而逐漸減少，分別為 13.2%-31.5% 和 62.2%-70.9%。在 TEAC 的表現上，於 25oC 陳化者略優於 15oC 陳化者。品評結果顯示，以添加 20% sucrose 發酵並於 15oC 陳化 3 個月之海菜酒具較佳的喜好度。
|
| Two groups yeast, group S5: S. cerevisiae BCRC21686 and S. cerevisiae BCRC21962, or group S6: S. cerevisiae BCRC21824 and S. cerevisiae BCRC21962, were used to ferment 2.5% M. nitidum hydrolysate solution with 10%, 15%, or 20% sucrose added.  The fermented M. nitidum wines had ethanol content in the range of 5.3% to 10.2%, pH value decreased to 3.6-4.2, and titratable acidity as 0.11%-0.17%.
| As to the ability of chelating on Fe (II) ion of M. nitidum wines, the tested results indicated that M. nitidum wines were inferior to M. nitidum extract and hydrolysate solution, as 17.9% to 29.8%.  DPPH free radical scavenging effect of M. nitidum wines were ranged from 65.3% to 69.1%, which were better than M. nitidum extract and hydrolysate solution.  And the Trolox equivalent antioxidant capacity (TEAC) of M. nitidum wines were increased as their ethanol content were higher, and the M. nitidum wines with 20% sucrose added and fermented by group S6 yeast which performed the highest TEAC (1.9 mM).
| The inhibition of M. nitidum wines against the mutagenicity induced by 4NQO were evaluated by Sal. typhimurium TA98 and TA100 performed 37%-48% and 52%-63% inhibition on mutagenesis, respectively.  The inhibition effect of M. nitidum wines against the mutagenicity induced by indirect-acting mutagen B[a]P with S9 mix were evaluated by Sal. typhimurium TA98 and TA100 showed 28%-45% and 37%-55% inhibition on mutagenesis, respectively.
| During 3 months aging, the influence caused by storage temperature, 15oC and 25oC, on the components of M. nitidum wines were not observed.  Ethanol content and residual sugar content of M. nitidum wines were not significantly changed during aging.  The pH value raised slightly to 3.9-4.3 as aging time increased.  Titratable acidity decreased to 0.11%-0.16% but was not affected by the aging temperature.  Total phenol content during aging showed a increased tendency followed up the increased storage time.  But the M. nitidum wines aged at 25oC which showed lower Hunter L, a, and b value than M. nitidum wines aged at 15oC, causing the Hunter L, -a, and b value of M. nitidum wines lower than aged at 15oC.  In antioxidative capability, the ability of chelating on Fe (II) ion and DPPH free radical scavenging effect of M. nitidum wines were gradually decreased as aging time increased.  The antioxidative capability examined as TEAC showed that the M. nitidum wines aged at 25oC had slightly better performance than aged at 15oC.  In all, the sensory evaluations showed the best preference of M. nitidum wines were when fermented with 20% sucrose added M. nitidum wines substrate at 25oC and then aged at 15oC for 3 months.
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論文目次: | 目錄  i
| 圖目錄  viii
| 表目錄  x
| 中文摘要  xii
| 英文摘要  xiii
| 壹、前言  1
| 貳、文獻整理  3
| 一、海菜簡介  3
| 1. 海菜之來源與利用  3
| 2. 海菜之成分與營養價值  4
| 二、酵母菌簡介  5
| 1. 營養需求  5
| 2. 菌種  5
| 3. 發酵過程中之生化反應  6
| 4. 酒之風味物質  7
| (1) 醇類  8
| (2) 有機酸  9
| (3) 酯類  9
| (4) 羰基化合物  10
| 三、酒之陳化作用  10
| 四、海菜多醣之生理活性  11
| 1. 降血脂  11
| 2. 抗凝血  12
| 3. 對腸內菌相之影響  13
| 4. 抗病毒  14
| 五、酒之生理機能性  15
| 1. 抗氧化  16
| 2. 防癌作用  17
| 3. 預防心血管疾病  18
| 4. 改善第二型糖尿病病症  19
| 六、抗氧化劑的種類及作用機制  20
| 1. 自由基及活性氧與人體健康之關係  20
| 2. 抗氧化劑種類及其作用機制  22
| (1) 自由基終止劑 (free radical terminator)  22
| (2) 還原劑或氧清除劑 (reducing agent or oxygen
| scavenger)  22
| (3) 金屬螯合劑 (chelating agent)  23
| (4) 單重態氧抑制劑 (single oxygen inhibitor)  23
| (5) 抗氧化酵素 (antioxidative enzyme)  23
| 七、抗致突變性之檢測  24
| 1. 膳食與癌症之相關性  24
| 2. 食物中之致突變物及致癌物  25
| (1) 食物中自然存在及儲存過程中所產生的致突變物  25
| (2) 食物經由加熱所產生的致突變物  25
| 3.  Ames test 之檢測方法  27
| (1)  Histidine requirement  29
| (2)  rfa mutation  29
| (3)  uvrB mutation  30
| (4)  R-factor  30
| (5)  pAQ1 plasmid  30
| 參、實驗設計  31
| 肆、材料與方法  32
| 一、實驗材料  32
| 1. 原料  32
| 2. 試驗菌株  32
| 3. 試驗藥品  33
| 4. 材料及儀器設備  36
| 二、實驗方法  37
| 1. 菌株之保存與活化  37
| (1) 菌株之保存  37
| (2) 菌株之活化  38
| 2. Agarase 粗酵素液之製備  38
| (1)  Agarase 粗酵素液之生產  38
| (2)  Agarase 活性測定  39
| 3. 海菜水解液之製備  40
| (1) 酵素篩選  40
| (2) 酵素用量  40
| (3) 海菜懸浮液濃度  41
| 4. 海菜酒之發酵條件探討  41
| (1) 菌酛篩選  41
| A. 菌酛培養基探討  41
| B. 菌酛篩選  41
| C. 菌酛組合篩選  41
| (2) 海菜粉末添加濃度  42
| (3) 添加碳源及氮源  42
| A. 添加碳源  42
| B. 添加氮源  42
| (4) 菌酛接種量  43
| (5) 發酵天數  43
| 5. 陳化試驗  43
| 6. 品評試驗  43
| 7. 海菜粉末之一般成分分析  44
| (1) 水分含量  44
| (2) 灰分含量  44
| (3) 粗脂肪含量  44
| (4) 粗蛋白含量  44
| (5) 粗纖維含量  45
| 8. 成分分析  45
| (1)  pH 值  45
| (2) 可滴定酸度  45
| (3) 酒精含量  46
| (4) 還原醣含量  46
| (5) 總醣含量  46
| (6) 糖度  46
| (7) 酵母菌菌數  47
| (8)  Hunter Lab 值  47
| (9) 總酚含量  47
| 9. 海菜發酵酒之抗氧化性測定  48
| (1) 螯合亞鐵離子能力之測定  48
| (2) 清除 DPPH 自由基能力之測定  48
| (3)  Trolox 當量的抗氧化能力  49
| 10. 海菜發酵酒之抗致突變性測定  50
| (1) 試驗菌株之保存與活化  50
| A. 試驗菌株之保存  50
| B. 試驗菌株之活化  50
| (2) 試驗菌株之確認  50
| A. 組胺酸需求性之確認  51
| B.  rfa 突變之測試  52
| C.  uvrB 突變之測試  53
| D.  R-factor 之測試  53
| (3) 毒性試驗  54
| (4) 致突變試驗  55
| (5) 抗致突變性試驗  56
| 11. 統計分析  57
| 伍、結果與討論  58
| 一、海菜之一般成分分析  58
| 二、海菜水解液之製備  58
| 1. 酵素篩選  58
| 2. 酵素用量  59
| 3. 海菜懸浮液濃度  60
| 三、海菜酒之發酵條件探討  60
| 1. 菌酛篩選  60
| (1) 菌酛培養基探討  60
| (2) 菌酛篩選  61
| (3) 菌酛組合篩選  61
| 2. 海菜粉末添加濃度  62
| 3. 添加碳源及氮源  63
| (1) 添加碳源  63
| (2) 添加氮源  64
| 4. 菌酛接種量  66
| 5. 發酵天數  67
| 四、海菜酒之抗氧化性探討  68
| 1. 螯合亞鐵離子能力之測定 68
| 2. 清除 DPPH 自由基能力之測定  68
| 3.  Trolox 當量的抗氧化能力  69
| 五、海菜酒之抗致突變性探討  70
| 1. 試驗菌株基因型態之確認  70
| (1) 組胺酸需求性之確認  70
| (2)  rfa 突變之測試  71
| (3)  uvrB 突變之測試  71
| (4)  R-factor 之測試  71
| 2. 毒性試驗  71
| 3. 致突變試驗  73
| 4. 抗致突變性試驗  74
| 六、陳化試驗  76
| 1. 陳化期間海菜酒成分之變化  76
| 2. 陳化期間海菜酒抗氧化能力之變化  78
| 七、品評試驗  80
| 陸、結論  83
| 柒、參考文獻  85
|
| 圖一、  1% (w/v) 海菜懸浮液 (pH = 5.5) 經 1 unit/mL MA103-agarases、MAEF108-agarases、cellulase、β-galactosidase、或 α-amylase 於 40oC 下水解 24 hr 後之還原醣含量變化  100
| 圖二、  1% (w/v) 海菜懸浮液 (pH = 5.5) 經 1、5、或 10 units/mL cellulase 於 40oC 下水解 24 hr 後之還原醣含量變化    101
| 圖三、  1% (w/v) 海菜懸浮液 (pH = 5.5) 經 1、5、及 10 units/mL MAEF108-agarases 於 40 oC 下水解後之還原醣含量變化  102
| 圖四、  0.5%-3.0% 的海菜懸浮液 (pH = 5.5) 經 10 units/mL 的 MAEF108-agarases 及 cellulase 於 40oC 下水解 24 hr 之還原醣含量變化  103
| 圖五、  2.5% 海菜水解液添加 10%-20% 的蔗糖於 25oC 發酵期間酵母菌菌數的變化  104
| 圖六、  2.5% 海菜水解液添加 10%-20% 的蔗糖於 25oC 發酵期間酒精含量的變化  105
| 圖七、  2.5% 海菜水解液添加 10%-20% 的蔗糖於 25oC 發酵期間 pH 值的變化  106
| 圖八、  2.5% 海菜水解液添加 10%-20% 的蔗糖於 25oC 發酵期間可滴定酸度的變化  107
| 圖九、  2.5% 海菜水解液添加 10%-20% 的蔗糖於 25oC 發酵期間還原醣含量的變化  108
| 圖十、  2.5% 海菜水解液添加 10%-20% 的蔗糖於 25oC 發酵期間總醣含量的變化  109
| 圖十一、  接種 (a) S5 及 (b) S6 菌酛組合發酵之海菜酒於陳化期間酒精含量之變化  110
| 圖十二、  接種 (a) S5 及 (b) S6 菌酛組合發酵之海菜酒於陳化期間 pH 值之變化  111
| 圖十三、  接種 (a) S5 及 (b) S6 菌酛組合發酵之海菜酒於陳化期間可滴定酸度之變化  112
| 圖十四、  接種 (a) S5 及 (b) S6 菌酛組合發酵之海菜酒於陳化期間糖度之變化  113
| 圖十五、  接種 (a) S5 及 (b) S6 菌酛組合發酵之海菜酒於陳化期間還原醣含量之變化  114
| 圖十六、  接種 (a) S5 及 (b) S6 菌酛組合發酵之海菜酒於陳化期間總酚含量之變化  115
| 圖十七、  接種 (a) S5 及 (b) S6 菌酛組合發酵之海菜酒於陳化期間 Hunter Lab 值之變化  116
| 圖十八、  接種 (a) S5 及 (b) S6 菌酛組合發酵之海菜酒於陳化期間對亞鐵離子螯合能力之變化  118
| 圖十九、  接種 (a) S5 及 (b) S6 菌酛組合發酵之海菜酒於陳化期間清除 DPPH 自由基能力之變化  119
| 圖二十、  接種 (a) S5 及 (b) S6 菌酛組合發酵之海菜酒於陳化期間其 Trolox 當量的抗氧化能力之變化  120
|
| 表一、  澎湖海菜粉末之ㄧ般成分分析  121
| 表二、  YM broth 及不同蔗糖添加量之海菜懸浮液經接種 10 株酵母菌後於 25oC 下培養 2 天後之酵母菌菌數  122
| 表三、  1% 海菜水解液經添加 15% 蔗糖並接種不同酵母菌株於 25oC 下發酵 10 天所得發酵液之酵母菌菌數、酒精含量、pH 值、可滴定酸度、還原醣含量、及殘糖含量分析  123
| 表四、  1% 海菜水解液經添加 15% 蔗糖並接種不同酵母菌株組合於 25oC 下發酵 10 天所得發酵液之酵母菌菌數、酒精含量、pH 值、可滴定酸度、還原醣含量、及殘糖含量分析  124
| 表五、  0.5%-3.0% 海菜粉末濃度之水解液添加 15% 蔗糖於 25oC 下發酵 10 天所得酒液之酵母菌菌數、酒精含量、pH 值、可滴定酸度、還原醣含量、及殘糖含量分析  125
| 表六、  2.5% 海菜水解液經添加 15% 不同碳源於 25oC 發酵 10 天所得酒液之酵母菌菌數、酒精含量、pH 值、可滴定酸度、還原醣含量、及殘糖含量分析  126
| 表七、  2.5% 海菜水解液經添加不同濃度之磷酸二氫銨於 25oC 發酵 10 天所得酒液之酵母菌菌數、酒精含量、pH 值、可滴定酸度、還原醣含量、及殘醣含量分析  127
| 表八、  2.5% 海菜水解液經添加不同濃度之氯化銨於 25oC 發酵 10 天所得酒液之酵母菌菌數、酒精含量、pH 值、可滴定酸度、還原醣含量、及殘醣含量分析  128
| 表九、  2.5% 海菜水解液經添加不同濃度之脯胺酸於 25oC 發酵 10 天所得酒液之酵母菌菌數、酒精含量、pH 值、可滴定酸度、還原醣含量、及殘醣含量分析  129
| 表十、  2.5% 海菜水解液經添加不同菌酛量於 25oC 發酵 10 天所得酒液之酵母菌菌數、酒精含量、pH 值、可滴定酸度、還原醣含量、及殘醣含量分析  130
| 表十一、  海菜水萃液、水解液、及發酵酒對螯合亞鐵離子能力之測定  131
| 表十二、  海菜水萃液、水解液、及發酵酒對 DPPH 自由基之清除效應  132
| 表十三、  海菜水萃液、水解液、及發酵酒其 trolox 當量的抗氧化能力之測定  133
| 表十四、  Salmonella (Sal.) typhimurium TA98 及 TA100 之基因型態  134
| 表十五、  以 Sal. typhimurium TA98 進行對海菜酒之毒性評估    135
| 表十六、  以 Sal. typhimurium TA100 進行對海菜酒之毒性評估  136
| 表十七、  海菜酒對 Sal. typhimurium TA98 之致突變性評估      137
| 表十八、  海菜酒對 Sal. typhimurium TA100 之致突變性評估    138
| 表十九、  海菜酒對 4NQO 之抗致突變性評估  139
| 表二十、  海菜酒對 B[a]P 之抗致突變性評估  140
| 表二十一、  添加 10%-20% 蔗糖發酵所得海菜酒之官能品評結果  141
| 表二十二、  不同陳化溫度之海菜酒其官能品評結果  142
|
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2010 年 6 月 17 日 12:31