臺灣博碩士論文加值系統

花生富含單元不飽和脂肪酸、維生素與蛋白質，深受大眾喜愛，除直接生食外，亦常被製成各類加工品，如花生醬、花生粉或花生油等。花生最主要的汙染為黃麴毒素 (aflatoxin)，此毒素是已知強烈致癌物，主要由黃麴黴菌 (Aspergillus flavus)產生，因花生不適合使用液體殺菌，商業上仰賴輻射照射或化學物質燻蒸去除黴菌，或是濕度控管以抑制黃麴黴菌在花生上的繁殖，但是消費者對於輻射照射或化學物質燻蒸有所疑慮，倉儲濕度也常有控管不佳的情形發生，因此有效的新穎殺菌技術有其必要。常壓電漿為新穎物理殺菌技術，目前已有許多文獻證實具有殺菌效力，且為物理方法，不會有殘留物產生，因此本研究使用氬氣常壓電漿，選擇A. flavus與常見腐敗菌黑麴菌 (A. niger)接種於花生上，探討電漿對黴菌抑制效果與花生感官品質之影響。花生接種後，放置於電漿噴頭下，供電電能為180或200 Watt (W)，氬氣流量 (standard liter per minute, slm)為30 slm，A. flavus處理時間分別為2.5、3.5、5、7.5或10 分鐘，A. niger處理時間分別為2.5、5、7.5、10或15分鐘。抑菌結果顯示，180 W處理3.5或5分鐘或200 W處理3.5或5分鐘後，分別可減少4.08~5.84 log CFU/g或4.64~6.18 log CFU/g的A. flavus，對於A. niger，180 W處理5分鐘或200 W處理5分鐘後，分別可減少5.38 log CFU/g或5.76 log CFU/g。後續試驗，包含油脂品質、黃麴毒素產生、電子顯微鏡觀察，均以180或200 W，處理3.5或5分鐘。油脂品質的結果顯示，電漿處理花生之酸價、過氧化價和硫巴比妥酸價與未處理組相比，均無顯著性差異 (p>0.05)。掃描式電子顯微鏡觀察發現，電漿處理後之黴菌孢子壁有明顯細胞凹陷甚至破裂現象，因此證實電漿可抑制黴菌之生長。以200 W處理之花生，於處理後15天時，黃麴毒素B1含量比180 W處理組以及控制組有顯著性的降低 (p<0.05)，以200 W處理5分鐘之花生，於接種29天後，其黃麴毒素之含量相較於其他處理組及控制組，有顯著性的抑制效果 (p<0.05)。此研究結果證實，常壓電漿在花生上對A. flavus與A. niger有良好之殺菌效果，也可抑制黃麴毒素B1產生，對油脂品質亦無負面影響，具有潛力取代目前現有之堅果類殺菌方法。

Peanut is an important crop with high nutrition values. Besides fresh consumption, peanut is commonly processed to many products, such as peanut butter, peanut powder, and peanut oil. The major risk of peanut is aflatoxin which is secondary metabolite of Aspergillus flavus and a known strong carcinogen. Since washing sanitation is not suitable for peanuts, irradiation and chemical fumigation are used to inactivate fungi. However, consumers possess negative perception for irradiation and chemical treatments. Thus, new methods are necessary to reduce the potential risk of aflatoxin on peanuts. Atmospheric plasma is a novel technique without residual issues and has been reported to inactivate microorganisms on food effectively. In this research, argon was used to generate plasma at atmospheric pressure to inactivate A. flavus and common spoilage fungi, A. niger, on peanuts. The inhibition effect to fungal growth and toxin production as well as the effects to the sensory qualities of peanuts and peanut oil were determined. After artificial inoculation, peanuts were treated with plasma with flow rate at 30 standard liter minute (slm) and power at 180 or 200 watts (W). The distance between plasma jet output and samples was 4 cm. The peanuts inoculated with A. flavus were treated for 2.5, 3.5, 5, 7.5, or 10 min and the ones inoculated with A. niger were treated for 2.5, 5, 7.5, 10, or 15 min. Greater reductions were obtained from higher power and longer treatment time. Comparing with untreated control, more than 4 log CFU/g reductions of A. flavus after 3.5 min treatment was obtained. In addition, A. flavus were non-detectable after 5 min at 200 W or 7.5 min at 180 W treatments. A. niger was not detectable after 5 min at 200 W or 10 min at 180 W. Total 4 combinations, 3.5 min or 5 min at 180 W or 200 W, were used to evaluate the indexes of peanut oil quality and aflatoxin production. Oil quality indexes, which included acidic, peroxide, and thiobarbituric acid values, showed no significant difference between treated and control samples (p>0.05). Under SEM, fungal spores on the peanuts treated at 180 W for 5 min showed evident damages such as surface depression, concavity, or even eruption. SEM observation clearly demonstrated plasma could destroy fungal spores to inhibit the germination and growth. After storage for 15 days, aflatoxin B1 concentrations were significantly lower (p<0.05) on all treated samples except the group treated with at 180 W for 3.5 min. On day 22, samples treated with at 180 W for 5 min and 200 W for 3.5 min contained significantly higher aflatoxin B1 than the group treated with 200 W for 5 min, though still significantly lower than the control. On day 29, the group treated with 200 W for 5 min still show much lower aflatoxin B1 concertation than other groups (p<0.05). The results of this study demonstrated atmospheric plasma offered effective inhibition to the fungal growth and toxin production but no adverse effects to sensory quality indexes. Therefore, atmospheric plasma could be an alternative technique to inhibit microbial growth and toxin production on nuts.

中文摘要 I
Abstract III
誌謝 V
目錄 VII
表目錄 X
圖目錄 XI
壹、前言 01
貳、文獻回顧 04
2.1.黃麴毒素 (Aflatoxins) 04
2.2.花生 (Peanuts) 16
2.3.電漿 (Plasma) 20
參、材料與方法 30
3.1.實驗架構 30
3.2.實驗材料 31
3.2.1. 花生之來源 31
3.2.2. 檢測菌株及其來源 31
3.3.培養基 31
3.4.化學試藥 31
3.5.實驗儀器 32
3.6.實驗方法 32
3.6.1.殘存黴菌孢子數測試 32
3.6.2.花生水分與溫度變化 37
3.6.3.花生油脂品質分析 37
3.6.4.硬度 39
3.6.5.色澤 (Hunter-L* a* b*) 39
3.6.6.掃描式電子顯微鏡 (Scanning Electron Microscope, SEM) 40
3.6.7.黃麴毒素檢測 41
3.7.統計方法 42
肆、結果與討論 43
4.1.常壓電漿對黴菌孢子之殺菌 43
4.2.掃描式電子顯微鏡下觀察結果 51
4.3.常壓電漿處理後花生仁之品質變化 55
4.4.常壓電漿處理後花生油脂品質之影響 66
4.5.常壓電漿對花生仁中黃麴毒素之影響 69
伍、結論 78
陸、參考文獻 79
作者簡介 101

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