臺灣博碩士論文加值系統

牛樟芝為台灣特有真菌，非常稀有且昂貴，具有保肝、增強免疫力、抗腫瘤、抗氧化等多種保健功能。利用固態發酵方式可生產牛樟菌，以降低成本，然而後段製程需經殺菌及乾燥操作，往往因熱量傳送障礙，易造成殺菌不完全或乾燥速度緩慢。本研究目的是利用微波以克服熱傳障礙，以改善牛樟菌固態發酵產物後段殺菌及冷凍乾燥製程和品質。以30 W~70 W微波冷凍乾燥50 g野生牛樟芝子實體能縮短乾燥時間34小時及減少90%之能源消耗。微波冷凍乾燥野生牛樟芝之外觀、色差及結構與傳統冷凍乾燥牛樟芝無明顯差異，且二者的抗氧化物質中粗多醣、粗三萜、類黃酮、清除DPPH能力和還原能力並無明顯差異。進一步研究牛樟菌固態發酵製程，結果顯示牛樟芝菌種與培養基質的選擇以野生牛樟芝培養在秈米或秈糙米較佳。牛樟菌BCRC 35398及野生牛樟菌在90oC水浴槽中經過40秒加熱可將牛樟菌致死。以微波殺菌120秒後，再進行50 W微波冷凍乾燥75分鐘可快速製備乾燥牛樟菌固態發酵米產品。分析微波冷凍乾燥野生牛樟芝子實體與牛樟菌固態發酵秈米及秈糙米之粗多醣分別為5.99%、51%及57%；粗三萜分別為2.79%、0.38%及2.05%。

Antrodia cinnamomea is a traditional Taiwanese fungus; it is very rare and expensive and possesses several functions such as hepatic protection, immunity enhancement, anti-tumor, and antioxidant activity… etc. Solid-state fermented Antrodia cinnamomea products can reduce cost; however, they need to be pasteurized and dehydrated after fermentation. Incompleted pasteurization and slow drying rate often occur due to the poor heat transfer. The objectives of this study were to improve the pasteurization and freeze-drying process by microwave, and to obtain better quality of solid-state fermented Antrodia cinnamomea products. By using 30 to 70 W microwave freeze-drying, wild Antrodia cinnamomea fruiting body could decrease drying time by 34 hours and reduce energy consumption by 90%. There were no significant differences in appearance, color, structure, crude polysaccharide, crude triterpenoid, flavonoid, scavenging DPPH ability and reducing power between conventional and microwave freeze-dried wild Antrodia cinnamomea fruiting bodies. In advance, Antrodia cinnamomea solid-state fermentation processing was investigated. The results showed that wild Antrodia cinnamomea was the better strain, while Indica rice and Indica brown rice were the better media. The Antrodia cinnamomea BCRC 35398 and wild Antrodia cinnamomea in a 90oC hot water bath for 40 s could be pasterurized. Therefore, the Antodia cinnamomea solid-state fermented rice products could be obtained by microwave pasteurization for 120 s, and then 50 W microwave freeze-dring for 75 min. The crude polysaccharides of microwave freeze-dried wild Antrodia cinnamomea fruiting body, fermented Indica rice and indica brown rice were 5.99%, 51% and 57%, respectively; moreover, their crude triterpenoids were 2.79%, 0.38% and 2.05%, respectively.

目錄
謝誌 I
中文摘要 II
Abstract III
總目錄 IV
表目錄 IX
圖目錄 X
附錄 XII
壹、前言 1
貳、文獻回顧 3
一、牛樟芝簡介 3
二、牛樟芝之有效成分 4
(一) 多醣體 4
(二) 三萜類 5
(三) 其他營養成分 6
三、牛樟芝之生物活性 7
(一) 抗氧化 7
(二) 抗腫瘤 8
(三) 抗發炎 10
四、牛樟菌培養 10
(一) 牛樟菌的液態培養 11
(二) 牛樟菌的固態培養 13
五、微波 15
六、乾燥 17
(一) 冷凍乾燥 18
(二) 微波於乾燥上的應用 19
(三) 微波冷凍乾燥 21
七、殺菌 23
(一) 熱殺菌 23
(二) 微波殺菌 24
參、實驗目的與實驗架構 26
一、實驗目的 26
二、實驗架構 27
肆、微波冷凍乾燥野生牛樟芝製程之研究 29
一、前言 29
二、材料與方法 32
(一) 牛樟芝 32
(二) 冷凍乾燥 32
(三) 微波冷凍乾燥 33
(四) 能量觀察 33
(五) 外觀 34
(六) 色澤判定 34
(七) 粗多醣方法 34
(八) 總多酚類化合物分析 35
(九) 類黃酮分析 35
(十) 粗三萜分析 35
(十一) 清除1,1-diphenyl-2-picryl hydrazyl(DPPH)能力之測定 36
(十二) 還原力之測定 36
(十三) 統計分析 37
三、結果與討論 37
(一) 微波冷凍乾燥乾燥曲線、溫度、能量變化 37
(二) 野生牛樟芝抗氧化成分品質分析 40
四、結論 42
伍、微波殺菌牛樟芝固態發酵產物之研究 58
一、前言 58
二、材料與方法 61
(一) 牛樟芝菌株之培養與活化 61
(二) 牛樟菌固態發酵 61
(三) 牛樟菌熱殺菌實驗 61
(四) 牛樟菌固態基質微波殺菌 62
(1) 微波固態基質升溫曲線 62
(2) 牛樟菌固態發酵產物之殺菌及微波冷凍乾燥 62
(五) 基本成分分析 63
(1) 水分測定 63
(2) 灰分 63
(3) 粗脂肪 63
(4) 粗蛋白 64
(5) 碳水化合物 65
(六) 粗多醣分析 65
(七) 粗三萜分析 65
(八) 統計分析 66
三、結果與討論 66
(一) 牛樟菌之菌種及基質選擇 66
(二) 微波殺菌牛樟菌發酵產物 68
(三) 牛樟菌固態發酵產物之成分分析 70
四、結論 71
陸、總結論 92
柒、參考文獻 93
捌、附錄 107

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