臺灣博碩士論文加值系統

虎杖（Polygonum cuspidatum）是一種傳統上常用的中藥材，具有祛風利濕、止咳化痰、鎮痛解毒、活血祛瘀之功效。白藜蘆醇，白藜蘆醇苷和大黃素化合物是虎杖根部的萃取物中的三大主成分，由於這些多酚類化合物，使虎杖能擁有良好的藥理作用。白藜蘆醇和白藜蘆醇苷已被證實具有抗氧化、抗發炎、抗癌及預防心血管疾病的功效。大部分天然物的活性成分都含有糖苷基團，經由除去糖苷基團，可獲得其配基，可提高有效成分的生物可利用性和生理活性。本研究中，將開發一種生產富含白藜蘆醇的米酒新生化製程，研究添加虎杖根粉對米酒發酵的影響。在米酒發酵過程中，白藜蘆醇苷及白藜蘆醇從虎杖根粉萃取至米酒中，而且白藜蘆醇苷可被β-葡萄糖苷酶轉化為白藜蘆醇。因此，在進行虎杖根粉與蒸煮米發酵10天後，可得到含有高含量的白藜蘆醇的米酒。本研究採用超過濾（Ultrafiltration; UF）程序進行產品的後段處理，使用中空纖維膜進行澄清與去酶、滅菌程序，能有效延長保質期而不需進行熱處理，並有效保持酚類化合物的品質。最後，對煮沸和UF處理的米酒進行乙醇、白藜蘆醇苷、白藜蘆醇、澄清度、總生菌數、總酸度、pH、還原糖的評估，UF處理能有效保持富含白藜蘆醇的米酒的品質。

Polygonum cuspidatum is a traditional Chinese herbal medicine. The of cuspidatum have been used in treatments for arthralgia, chronic bronchitis, hypertension, hypercholesterolemia, anti-cancer and inflammation. The known compounds, resveratrol, piceid, and emodin, are mainly constituent in the extracts of P. cuspidatum roots. The pharmacological activities of P. cuspidatum are mostly associated with these compounds. Resveratrol and piceid have been shown to carry various biological activities such as antioxidant capacity, anti-inflammatory, anti-cancer, and cardioprotective activities. The active compounds are generally in a glycosylated form present in the nature. The biological availability and activity can be improved via remove the glycosyl from these compounds. In this study, a bioprocess to produce resveratrol-enriched rice wine was developed and the effects of adding Polygonum cuspidatum roots during rice wine fermentation were investigated. In this process, piceid and resveratrol were extracted from P. cuspidatum roots to rice wine and piceid was converted to resveratrol by β-glucosidase during fermentation. After 10 days co-fermentation, rice wine with high levels of resveratrol was obtained. Ultrafiltration (UF) was employed in this study using hollow fibers to clarify the end product, enzyme and microorganism in order to increase shelf life of rice wine without heat treatment, and to maintain the quality of the phenolic compounds. The boiled and UF-treated rice wine were evaluated for ethanol, piceid, resveratrol, clarity, aerobic plate count, total acidity, pH, reducing sugars.

壹、前言 1
貳、文獻整理 3
一、 米酒介紹 3
（一）、米酒產業 3
（二）、米酒製造 4
（三）、酒類的香氣 8
二、 虎杖之介紹 13
（一）、虎杖 13
（二）、虎杖藥理活性 15
（三）、虎杖主要活性成分 15
三、白藜蘆醇 16
四、白藜蘆醇苷 19
五、β-葡萄糖苷酶 21
六、酶促去醣基化 21
（一）、纖維素 22
（二）、白藜蘆醇苷轉化白藜蘆醇 22
七、膜過濾分離法 23
參、實驗設計 25
一、實驗目的 25
二、實驗架構 26
肆、材料與方法 27
三、 實驗材料 27
（一）、實驗原料 27
（二）、藥品 27
（三）、儀器 29
四、 實驗方法 30
（一）、米酒發酵 30
（二）、超膜過濾 32
（三）、抗氧化活性測定 32
（四）、分析方法 34
伍、結果與討論 38
一、虎杖發酵的米酒 38
二、米酒發酵期間白藜蘆醇苷生物轉換為白藜蘆醇 40
（一）、白藜蘆醇苷和白藜蘆醇 40
（二）、β-葡糖苷酶活性 43
三、米酒的抗氧化能力 45
（一）、DPPH 自由基清除 45
（二）、螯合亞鐵離子之能力 46
（三）、還原力之測定 46
四、米酒的澄清和滅菌 49
五、米酒的貯藏試驗 52
陸、結論 54
柒、參考文獻 55

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