臺灣博碩士論文加值系統

近年來國人開始注重健康開始食用養生之食品，一般常見的醋是利用白米製成的，但白米的營養成分在碾米時大量流失，因此，本實驗嘗試利用營養較豐富的糙米發酵製成糙米醋，並比較生料法及熟料法之間之差異。糙米是稻米脫殼後的米，保留了粗糙的外層（包含皮層、糊粉層和胚芽），跟普通的白米比較起來，糙米所含之營養成分較高。本研究將糙米利用米麴菌及酵母菌發酵成酒，發酵的方法分為兩種：一為生料法，生料法是直接使用未煮熟之糙米進行酒精發酵；另一種為熟料法，熟料法會先將糙米煮熟再進行酒精發酵，當酒發酵完成之後再利用醋酸菌使酒發酵成醋。因為糙米米糠的部分含有豐富的維生素及酚類物質，這些物質具有抗氧化活性，所以會進一步進行抗氧化分析，包括清除DPPH自由基能力、總抗氧化能力、總黃酮含量測定、總酚類含量測定、還原能力測定和螯合亞鐵離子能力測定。在清除DPPH自由基能力的部分，以JH發酵三週之熟料法在0.5倍之濃度下，清除力達到90.43 %為最高，而在總抗氧化能力的部分，以Acetobacter發酵三週之熟料法在0.075倍之濃度下，清除力達到81.05 %為最高，在總黃酮含量的部分，以Acetobacter發酵一週生料法在1倍之濃度下，含量0.41 mg (Quercetin) / g為最高，在總酚類含量的部分，以JH發酵三週之熟料法在0.1倍之濃度下，含量1.89 mg (GAE) / g。

In recent years, people began to focus on health and start eating healthy food, vinegar is made from rice, but most of the nutritional content was lost while milling rice, so this experiment use brown rice to make brown rice vinegar. Brown rice is unpolished rice, retaining bran, compared to ordinary rice, brown rice contains higher nutritional content. In this study, brown rice fermented into rice wine by using rice fungus and yeast. The fermentation method divided into two methods: one is raw material method, the raw material method use uncooked brown rice for alcohol fermentation; the other method is cooked material method. First, brown rice were cooked then start to alcohol fermentation, when the wine fermentation completed, acetic acid bacteria was added then turn wine into vinegar by acetic acid fermentation. In the process of fermentation into vinegar, rice wine diluted with water and then added acetobacter, this step is very easy to cause pollution, and the vinegar needs to be fermented at aerobic condition. Brown rice has rich of vitamins and phenolic compounds, these substances have antioxidant activity. Antioxidant analysis in this study, including DPPH radical scavenging activity, trolox equivalent antioxidant capacity, total flavonoids content determination, total phenolic content determination, determination of reducing power and determination of ferrous ion chelating ability. DPPH radical scavenging ability reach 90.43 % at a concentration of 0.5 times by cooked material method of JH fermentation for three weeks. In total equivalent antioxidant capacity reach 81.05 % at a concentration of 0.075 times by cooked material method of AB fermentation for three weeks. In total flavonoid content reach 0.41 mg (Quercetin) / g at a concentration of 1 times by raw material method of AB fermentation for one week. In total phenolic content reach 1.09 mg (GAE) / g at a concentration of 0.1 times by cooked material method of JH fermentation for three weeks.

摘要.......................................i
Abstract...................................ii
誌謝.......................................iii
目錄.......................................iv
表目錄.....................................vii
圖目錄.....................................viii
縮寫名詞對照表..............................ix
第一章 緒論.................................1
第二章 文獻回顧.............................2
2.1 醋之介紹...............................2
2.1.1中國醋之介紹...........................2
2.1.2 日本黑醋.............................2
2.1.3 義大利香醋之介紹......................2
2.1.4雪利醋................................3
2.2 醋之機能性.............................3
2.2.1 抗微生物之特性.......................3
2.2.2 抗糖尿病之特性.......................3
2.2.3 抗腫瘤之特性.........................3
2.2.4 抗肥胖之特性.........................4
2.2.5 降低膽固醇之特性.....................4
2.2.6 抗高血壓之特性.......................4
2.2.7 抗氧化之特性.........................4
2.3糙米簡介................................5
2.4 抗氧化能力測定..........................5
2.4.1 清除DPPH自由基能力之原理..............5
2.4.2 還原力測定之原理......................6
2.4.3 螯合亞鐵離子能力測定之原理.............6
2.4.4 總抗氧化能力測定之原理.................6
2.4.5 總酚類含量測定之原理...................6
2.4.6 總黃酮含量測定之原理...................7
2.5 酒精濃度測定原理........................7
2.6 專利索引...............................8
第三章 材料與方法...........................9
3.1 實驗架構...............................9
3.2 實驗材料...............................10
3.3 試驗菌株...............................10
3.4 實驗藥品、溶劑及儀器....................10
3.4.1 藥品及溶劑...........................10
3.4.2實驗儀器及設備........................11
3.5菌種之分離、保存與活化...................11
3.6糙米發酵液製備..........................12
3.6.1 糙米醋發酵液(生料法).................12
3.6.2 糙米醋發酵液(熟料法).................12
3.7抗氧化活性測定..........................12
3.7.1 清除DPPH自由基能力測定...............12
3.7.2 還原能力測定.........................13
3.7.3 螯合亞鐵離子能力測定.................13
3.7.4 總抗氧化能力測定.....................13
3.7.5 總酚類含量測定.......................13
3.7.6總黃酮含量測定........................14
3.8 酒精濃度測定方法.......................14
3.9 酸含量測定............................14
3.10 pH值檢測.............................15
3.11官能品評測試...........................15
3.12 統計分析.............................15
第四章 結果與討論..........................16
4.1 清除DPPH自由基能力測定.................16
4.2 還原能力測定..........................17
4.3螯合亞鐵離子能力測定....................18
4.4 總抗氧化能力測定......................19
4.5 總酚類含量測定........................20
4.6 總黃酮類含量測定.......................21
4.7 糙米醋之酒精度、酸度及pH值測定..........22
4.8 官能品評試驗...........................22
第五章 結論................................48
參考文獻...................................49
附錄......................................53
Extended Abstract.........................58

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