臺灣博碩士論文加值系統

蘿蔔具有防止慢性氣管炎、消化不良、糖尿病等多種療效，將其醃製後，製成蘿蔔乾，蘿蔔乾的膳食纖維、鈉、鉀、鈣等營養成分大幅上升，尤其以十年以上的陳年老菜脯最為上乘。老菜脯具有治療感冒咳嗽、心臟不適、肝火旺及潤肺的效果，因而俗稱為「窮人的人參」，其效用隨著年份的增長而持續增加，但是因為製成的時間需要很久，大約為十年左右，故不容易取得。本研究為縮短老菜脯的陳化時間，從5年與25年老菜脯中分離出B菌株與A菌株，將菌株添加入新鮮菜脯並配合不同的發酵環境進行陳化發酵，以增加菜脯之香氣及縮短發酵時間使之達到老菜脯應有的條件。將從5年與25年老菜脯中分離出B菌株與A菌株送去專業機構做菌種鑑定，來得到該菌株的DNA定序，將DNA定序於NCBI網站上進行比對。結果顯示B菌株為Bacillus；A菌株為Aspergillus。將新鮮菜脯、陳年菜脯及陳化菜脯之水萃取物及乙醇萃取物進行色度分析、酸度分析及抗氧化能力分析(清除DPPH自由基能力測定、總酚含量測定、總黃酮含量測定、還原能力測定、總抗氧化能力測定)比較三者之間之功能性。結果顯示(B+A) 2% 10天陳化菜脯的色澤變化最佳，其L值達到20.32687。在酸度部分以(B) 10天及(B+A) 1% 10天酸度含量達0.656%為最佳。在清除DPPH自由基能力、總抗氧化能力測定中以陳化菜脯(B+A) 1% 10天乙醇萃取物能力較好，且也比新鮮菜脯來得佳，而在還原能力、總酚、總黃酮含量測定中以陳化菜脯(A) 10天乙醇萃取物能力較好，且也比新鮮及陳年菜脯來的佳。

Radish has a variety of curative effects to prevent chronic bronchitis, indigestion, diabetes, etc. After pickling it, it is made into dried radish. The dietary fiber, sodium, potassium, calcium and other nutrients of dried radish increase significantly, especially if it has been aged for more than ten years. Aged preserved cabbage is the best. Preserved cabbage has the effect of treating colds and coughs, heart discomfort, exuberant liver fire and moisturizing lungs, so it is commonly known as "poor man's ginseng". For about ten years, it is not easy to obtain. In this study, in order to shorten the aging time of dried cabbage, strains B and A were isolated from 5-year-old and 25-year-old dried cabbage. The aroma of dried cabbage and shortening the fermentation time make it reach the conditions that the old dried cabbage should have. B strains and A strains will be isolated from 5-year-old and 25-year-old preserved cabbage and sent to professional institutions for strain identification to obtain the DNA sequencing of the strains, and the DNA sequencing will be compared on the NCBI website.The results showed that B strain was Bacillus; A strain was Aspergillus.Colorimetric analysis, acidity analysis and antioxidant capacity analysis (determination of DPPH free radical scavenging ability, determination of total phenolic content, determination of total flavonoids content) were carried out on the water extracts and ethanol extracts of fresh dried vegetables, aged dried vegetables and aged dried vegetables. , reduction capacity determination, total antioxidant capacity determination) to compare the functionality of the three. The results showed that the color change of (B+A) 2% 10-day preserved cabbage was the best, and its L value reached 20.32687. In the acidity part, (B) 10 days and (B+A) 1% 10 days acidity content of 0.656% are the best. In the determination of DPPH free radical scavenging ability and total antioxidant capacity, the ability of aged cabbage (B+A) 1% ethanol extract for 10 days is better, and it is also better than fresh cabbage. , In the determination of total flavonoids content, the ethanol extract of aged cabbage (A) for 10 days is better than fresh and aged cabbage.

摘要...................................i
Abstract..............................ii
誌謝...................................iv
目錄...................................v
表目錄.................................vii
圖目錄................................ viii
縮寫對照表.............................ix
第一章 緒論.............................1
第二章 文獻探討.........................2
2.1 蘿蔔介紹............................2
2.2 菜脯介紹............................2
2.3 梅納反應介紹........................3
2.4 抗氧化介紹..........................3
2.4.1 自由基............................3
2.4.2 活性氧與氧化壓力...................3
2.4.3 抗氧化物質........................3
2.4.4 多酚類化合物及類黃酮類化合物........4
2.5 研究目的............................4
第三章 材料與方法........................5
3.1 實驗材料............................5
3.1.1 儀器與設備........................5
3.1.2 陳化菜脯製備......................5
3.1.3 菜脯萃取物製備....................5
3.2 實驗方法...........................6
3.2.1 實驗機制.........................6
第四章 結果與討論......................10
4.1 菜脯菌種分離與鑑定..................10
4.1.1 25 年陳年菜脯 – 菌種分離..........10
4.1.2 A 菌 – DNA 定序 .................11
4.1.3 A 菌 – NCBI 比對結果 ............12
4.1.4 5 年菜脯 – 菌種分離...............14
4.1.5 B 菌– DNA 定序 .................15
4.1.6 B 菌 – NCBI 比對結果............17
4.2 不同年份菜脯與陳化菜脯色度分析......18
4.3 不同年份菜脯酸度分析...............18
4.4 不同年份與陳化菜脯抗氧化能力分析......20
4.4.1 清除 DPPH 自由基能力測定...........20
4.4.2 總酚含量測定.......................24
4.4.3 總黃酮含量測定......................26
4.4.4 還原能力測定......................28
4.4.5 總抗氧化能力測定...................30
4.5 新鮮菜脯、陳年菜脯及陳化菜脯之品評分析....32
第五章 結論與未來展望........................33
5.1 菌種鑑定...............................33
5.1.1 A 菌 – NCBI 比對結果 .......................33
5.1.2 B 菌 – NCBI 比對結果 ..................33
5.2 陳化菜脯之抗氧化活性分析.................33
5.2.1 清除 DPPH 自由基能力 ..................33
5.2.2 總酚含量測定............................34
5.2.3 總黃酮含量測定...........................34
5.2.4 還原能力測定.............................34
5.2.5 總抗氧化能力測定..........................35
5.3 陳化菜脯之特性分析..........................35
5.3.1 色度分析.................................35
5.3.2 酸度分析...............................35
5.3.3 品評分析...............................35
5.4 未來展望...............................36
參考文獻...................................37
附錄一......................................40
附錄二.....................................44
Extended Abstract ..........................45

[ 1 ] 陳培昌，蘿蔔。台灣農家要覽:農作篇(二)，貳.蔬菜，第一類.根菜類。增修訂三版247-249。台北:行政院農業委員會，2006。
[ 2 ] 李文汕，蘿蔔。台灣農家要覽(新版)農作篇(二)豐年社編印，2005。
[ 3 ] 李時珍，新訂本草綱目(下)。世一文化事業股份有限公司。台南，2000。
[ 4 ] Banihani, Saleem Ali., Radish (Raphanus sativus) and Diabetes., Nutrients vol. 9,9 1014. 14 Sep. 2017, doi:10.3390/nu9091014.
[ 5 ] Lee SW, Yang KM, Kim JK, et al., Effects of White Radish (Raphanus sativus) Enzyme Extract on Hepatotoxicity, Toxicol Res. 2012;28(3):165-172. doi:10.5487/TR.2012.28.3.165.
[ 6 ] Curtis I.S., The noble radish: past, present and future.,Trends Plant. Sci. (2003);8:305–307. doi: 10.1016/S1360-1385(03)00127-4.
[ 7 ] 林鴻鍇，老菜脯現代化發酵生產及其功能性研究，南台科技大學生物科技系研究所碩士論文，2011。
[ 8 ] Dai, Y., et al, The mechanism for cleavage of three typical glucosidic bonds induced by hydroxyl free radical, Carbohydrate Polymers, Volume 178, 2017, Pages 34-40.
[ 9 ] Ivanov, V. E., et al., Formation of long-lived reactive species of blood serum proteins induced by low-intensity irradiation of helium-neon laser and their involvement in the generation of reactive oxygen species, Journal of Photochemistry and Photobiology B: Biology, Volume 176, 2017, Pages 36-43.
[ 10 ] Zhao, J., et al., Assessment of reactive oxygen species generated by electronic
cigarettes using acellular and cellular approaches, Journal of Hazardous Materials, Volume 344, 2018, Pages 549-557.
[ 11 ] Stefan I. Liochev, Reactive oxygen species and the free radical theory of aging, Free Radical Biology and Medicine, Volume 60, 2013, Pages 1-4.
[ 12 ] Sarangarajan, R., et al., Antioxidants: Friend or foe?, Asian Pacific Journal of
Tropical Medicine, Volume 10, Issue 12, 2017, Pages 1111-1116.
[ 13 ] Stevanato, R., et al., Photoprotective characteristics of natural antioxidant
polyphenols, Regulatory Toxicology and Pharmacology, Volume 69, Issue 1, 2014, Pages 71-77.
[ 14 ] Angela Giovana Batista, et al, Polyphenols, antioxidants, and antimutagenic
effects of Copaifera langsdorffi fruit, Food Chemistry, Volume 197, Part B, 2016, Pages 1153-1159.
[ 15 ] A. Solari-Godino, et al., Anchovy mince (Engraulis ringens) enriched with polyphenol-rich grape pomace dietary fibre: In vitro polyphenols bioaccessibility, antioxidant and physico-chemical properties, Food Research International, Volume 102, 2017, Pages 639-646.
[ 16 ] Stevanato, R., et al., Photoprotective characteristics of natural antioxidant
polyphenols, Regulatory Toxicology and Pharmacology, Volume 69, Issue 1,
2014, Pages 71-77.
[ 17 ] Kevin D. Croft, Dietary polyphenols: Antioxidants or not?, Archives of
Biochemistry and Biophysics, Volume 595, 2016, Pages 120-124.
[ 18 ] Khushwant S. Bhullar, H.P Vasantha Rupasinghe, Antioxidant and cytoprotective properties of partridgeberry polyphenols, Food Chemistry, Volume 168, 2015, Pages 595-605.
[ 19 ] Zhang, C., et al. Antioxidant capacity and major polyphenol composition of teas
as affected by geographical location, plantation elevation and leaf grade, Food
Chemistry, Volume 244, 2018, Pages 109-119.
[ 20 ] Elias Atala, et al., Quercetin and related flavonoids conserve their antioxidant properties despite undergoing chemical or enzymatic oxidation, Food Chemistry, Volume 234, 2017, Pages 479-485.
[ 21 ] Lesjak, M., et al, Antioxidant and anti-inflammatory activities of quercetin and its derivatives, Journal of Functional Foods, Volume 40, 2018, Pages 68-75.
[ 22 ] Sergio M. Borghi, S. M., et al., The flavonoid quercetin inhibits titanium dioxide (TiO2)-induced chronic arthritis in mice, The Journal of Nutritional Biochemistry, Volume 53, 2018, Pages 81-95.
[ 23 ] Veith, C., et al., The disturbed redox-balance in pulmonary fibrosis is modulate by the plant flavonoid quercetin, Toxicology and Applied Pharmacology, Volume 336,2017, Pages 40-48.
[ 24 ] Miltonprabu, S., et al., Hepatoprotective effect of quercetin: From chemistry to medicine, Food and Chemical Toxicology, Volume 108, Part B, 2017, Pages 365-374.
[ 25 ] Mau, J. L., et al., Antioxidant properties of several specialty mushrooms, Food Research International, Volume 35, Issue 6, 2002, Pages 519-526.
[ 26 ] Hazra, B., et al., Antioxidant and free radical scavenging activity of Spondias pinnata, BMC Complement Altern Med, Volume 8, 2008, Page 63.
[ 27 ] Song-Hwan Bae, Hyung-Joo Suh, Antioxidant activities of five different mulberry cultivars in Korea, LWT - Food Science and Technology, Volume 40, Issue 6, 2007, Pages 955-962.
[ 28 ] Kang, Ji-Nam et al., Analysis of Phenotypic Characteristics and Sucrose Metabolism in the Roots of Raphanus sativus L, Frontiers in plant science vol. 12 716782. 21 Oct. 2021, doi:10.3389/fpls.2021.716782.
[ 29 ] Manivannan, Abinaya et al., Deciphering the Nutraceutical Potential of Raphanus sativus-A Comprehensive Overview., Nutrients, vol. 11,2 402. 14 Feb. 2019, doi:10.3390/nu11020402.
[ 30 ] Gutiérrez RM, Perez RL., Raphanus sativus (Radish): their chemistry and biology., ScientificWorldJournal. 2004;4:811-837. Published 2004 Sep 13. doi:10.1100/tsw.2004.131.
[ 31 ] Kumakura, Kei et al. , Nutritional content and health benefits of sun-dried and salt-aged radish (takuan-zuke)., Food chemistry, vol. 231 (2017): 33-41.
[ 32 ] Gao, Lei et al., Traditional uses, phytochemistry, transformation of ingredients and pharmacology of the dried seeds of Raphanus sativus L. (Raphani Semen), A comprehensive review., Journal of ethnopharmacology, vol. 294 (2022): 115387.
[ 33 ] Sham, Tung-Ting et al., A review of the phytochemistry and pharmacological activities of raphani semen., Evidence-based complementary and alternative medicine : eCAM vol. 2013 (2013): 636194.
[ 34 ] Vhangani, Lusani Norah, and Jessy Van Wyk. “Heated plant extracts as natural inhibitors of enzymatic browning: A case of the Maillard reaction.” Journal of food biochemistry vol. 45,2 (2021): e13611. doi:10.1111/jfbc.13611
[ 35 ] Adrian, J. “Nutritional and physiological consequences of the Maillard reaction.” World review of nutrition and dietetics vol. 19 (1974): 71-122. doi:10.1159/000394766