臺灣博碩士論文加值系統

大蒜學名是Allium sativum L.，多以Garlic稱之，原產於中亞，因其有飲食與醫療價值，被世界各國引進種植而遍及全世界。自古及今深植人類生活飲食與疾病治療及身體調整，在各國歷史文獻都記載它有益國利民的效能。今日得科技文明的昌盛，運用在大蒜的研究不遺餘力，務必要將其成分功能與功效一一揭開，研究文獻如雨後春筍般冒出。每年進入流感高峰期時，大蒜生品或製品便成了炙手可熱的預防流感的食品，2020年新冠肺炎肆虐全球，更讓大蒜的商品如蒜頭精、黑蒜及黑蒜精，在台灣常常賣到缺貨，足見大蒜對人體保健與預防的饒益觀念已深植在人們心裏。它不僅是廚房不可或缺的一種調味佐料，更是成了讓人信賴的一種保健食品，也是一份不錯的伴手禮。大蒜有很高的營養價值且含有多種生物活性化合物，在民間或醫學界都廣面地運用在治療疾病，經各學科人員研究，印證大蒜對人體健康的營養與藥用之價值，而大蒜的藥用價值在於它的廣面治療作用和毒性最小。它的硫化合物是極佳天然來源，在開發功能性食品或保健食品以預防和控制某些疾病方面具有廣闊的應用前景。為了增加其食用保健價值與延長保存，被運用在產品加工上，如大蒜精、大蒜粉、黑蒜、黑蒜汁及蔬果與黑蒜製成的黑蒜酵素，逐漸成了被消費者接受的保健食品，帶來莫大經濟效益。希望所整理大蒜的資訊，有助於種植與生活運用的參考，在未來大蒜產品上有更多可能的開發。

The scientific name of garlic is Allium sativum L., which is mostly called Garlic. It is native to Central Asia. Because of its dietary and medical value, it has been introduced and cultivated by countries all over the world and spread all over the world. Since ancient times and now, it has been deeply rooted in human life, diet, disease treatment and physical adjustment, and its effectiveness in benefiting the country and the people has been recorded in historical documents of various countries. Today, with the prosperity of scientific and technological civilization, the application of garlic research has spared no effort. It is necessary to uncover its components, functions and effects one by one, and research documents have sprung up like mushrooms after a rain. At the peak of influenza every year, raw garlic products or products have become a hot food for preventing influenza. In 2020, the new crown pneumonia is raging around the world, and garlic products such as garlic extract, black garlic and black garlic extract are often sold in Taiwan. The lack of stock shows that the concept of garlic's benefits to human health and prevention has been deeply rooted in people's hearts. It is not only an indispensable seasoning in the kitchen, but also a trusted health food and a good souvenir. Garlic has high nutritional value and contains a variety of biologically active compounds. It is widely used in the folk or medical circles to treat diseases. The research of various disciplines has confirmed the nutritional and medicinal value of garlic to human health. The medicinal value of garlic lies in its broad therapeutic effect and minimal toxicity. Its sulfur compound is an excellent natural source and has broad application prospects in the development of functional food or health food to prevent and control certain diseases. In order to increase its edible health value and prolong its preservation, it is used in product processing, such as garlic essence, garlic powder, black garlic, black garlic juice and black garlic enzymes made from fruits and vegetables and black garlic, which have gradually become accepted by consumers. Health food brings great economic benefits. It is hoped that the information on garlic will be helpful for the reference of planting and daily use, and there will be more possible development of garlic products in the future.

摘要...........i
Abstract...........ii
誌謝...........iv
目錄...........v
表目錄...........viii
圖目錄...........ix
第一章 緒論...........1
1.1 前言...........1
1.2 研究動機與目的...........1
第二章 大蒜之介紹...........3
2.1 大蒜的簡介...........3
2.1.1 大蒜的植物性狀...........3
2.1.2 大蒜的生長與發育...........5
2.1.3 台灣種植大蒜之主要品種...........6
2.1.4 大蒜的史載運用...........8
2.2 大蒜的栽培與貯藏...........10
2.2.1 土壤和氣候...........10
2.2.2 種植期間...........11
2.2.3 備種...........11
2.2.4 整地與基肥...........11
2.2.5 種植深度與距離...........11
2.2.6 覆蓋...........12
2.2.7 灌溉...........12
2.2.8 施肥...........13
2.2.10 抽拔蒜苔...........15
2.2.11 收穫及乾燥...........15
2.2.12 貯藏...........16
2.3 大蒜的病蟲害管理...........19
2.3.1 大蒜的病害與防治...........19
2.3.2 大蒜的蟲害與防治...........23
2.4 蒜頭的選購與保存...........26
第三章 大蒜之營養成分與生理活性...........27
3.1 大蒜的營養成分...........27
3.2 大蒜的化學成分...........29
3.3 大蒜的生理活性...........33
3.3.1抗菌活性...........35
3.3.2有效清除外源產生的羥基自由基活性...........36
3.3.3抗氧活性...........37
3.3.4抗炎活性...........37
3.3.5安全降血糖作用...........38
3.3.6抗癌活性...........39
3.3.7降膽固醇與脂肪活性...........39
3.3.8免疫調節活性...........39
3.3.9促維他命B1吸收...........39
3.3.10過敏原及不良反應...........40
3.4 大蒜陳化成黑蒜之成分與生理活性...........44
3.4.1黑蒜的形成...........44
3.4.2黑蒜的成分...........46
3.4.3黑蒜的生理活性...........51
第四章 大蒜對疾病預防與治療應用...........57
4.1 預防與治療流感、皰疹及感冒...........57
4.2 增強免疫與加速排毒作用...........58
4.2.1 調節提升免疫系統...........58
4.2.2 排毒作用...........58
4.3 調節與改善循環系統...........58
4.3.1 保護心臟...........59
4.3.2 調整與治療心血管疾病...........59
4.3.3 防止血栓形成...........60
4.3.4 降血壓...........61
4.3.5 減少動脈粥樣硬化和高脂血症...........62
4.3.6 作為天然抗凝血劑...........63
4.4 預防與降低腫瘤發生...........63
4.5 調降糖尿病血糖及改善傷口癒合...........66
4.6 調節肝膽機能...........67
4.7 其他治療...........67
4.7.1 神經系統疾病...........67
4.7.2 減肥...........68
4.7.3 呼吸道疾病...........68
4.7.4 骨質疏鬆症...........69
4.7.5 護理和兒童狀況...........69
4.7.6 改善阿茲海默症...........69
4.7.7 消滅腸道寄生蟲...........70
4.7.8 治療細菌及耐多藥細菌感染疾病...........70
4.7.9 振興人體機能和遏制老化之有關疾病...........70
4.7.10 治療真菌感染疾病...........71
4.8 大蒜食用劑量與安全性...........71
4.9 特殊注意事項和警告...........71
第五章 大蒜對日常飲食與加工產品之應用...........73
5.1 日常飲食...........73
5.1.1 居家大蒜處理...........73
5.1.2 阻止發芽與發出惡臭的方法...........77
5.1.3 吃蒜頭之宜忌...........78
5.1.4 日常食用大蒜的禁忌...........79
5.1.5 大蒜脫臭方法...........79
5.2 加工產品之應用...........80
5.2.1 大蒜加工作成補充劑的形態...........80
5.2.2 高含量蒜素多用油之萃取方法...........81
5.2.3 黑蒜的一般製備與加工...........82
5.2.4 製作高壓果醬...........83
5.2.5 家畜的應用...........83
5.2.6 害蟲防治的運用...........84
5.2.7 大蒜作為營養保健品...........85
第六章 未來發展與展望...........86
6.1 改進大蒜油提取方法以增進提取得率...........86
6.2 繼續完善大蒜藥用價值的研究...........86
6.3 降低蒜農蒜球黑煙...........86
6.4 瞭解大蒜與西藥共用時的副作用與避免...........87
6.5 為確保大蒜品質一致，如何選種、栽培、乾燥、儲藏？...........87
6.6 養殖業運用...........88
6.7 黒蒜未來發展前景展望...........88
6.8 其他...........88
6.9 我的發想...........89
6.10 結語...........90
參考文獻...........91
Extended Abstract............98
Abstract...........98
REFERENCE...........103

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