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    Please use this identifier to cite or link to this item: http://ir.cnu.edu.tw/handle/310902800/26194


    標題: 香菇柄、巴西蘑菇、松杉靈芝殘渣製備糖幾丁聚醣之抗氧化性質評估
    Antioxidative properties of glucochitosan from residual of Shiitake stipes、Agaricus blazei and Ganoderma tsugae
    作者: 李姿玟
    貢獻者: 保健營養系
    陳姿秀
    顏名聰
    關鍵字: 香菇柄
    巴西蘑菇
    理化性
    松杉靈芝
    抗氧化
    幾丁質
    糖幾丁聚醣
    Shiitake stipes
    Ganoder
    Agaricus blazei Murill
    日期: 2012
    上傳時間: 2013-01-07 16:42:16 (UTC+8)
    摘要: 香菇柄(Shiitake stipes)、巴西蘑菇(Agaricus blazei Murill)、松杉靈芝(Ganoderma tsugae Murrill)為食藥用菇的一種,富含膳食纖維、蛋白質、維生素、礦物質和多醣類,具有美味、營養、豐富的生理活性物質及功能性,近年來常作為保健食品或其他醫藥上特用化學品的開發。本研究利用香菇柄、巴西蘑菇及松杉靈芝殘渣製備糖幾丁聚醣,進行其理化性質及抗氧化分析。結果顯示:香菇柄、巴西蘑菇及松杉靈芝殘渣萃取糖幾丁聚醣之一般成分分析,水分含量分別為14.77%、9.78%及9.53%;碳水化合物分別為21.3%、12.06%及22.31%;灰分8.29%、12.57%及7.77%;粗脂肪1.36%、2.94%及1.11%;粗纖維63.4%、64.7%及65.28%;粗蛋白5.65%、7.73%及3.53%。而香菇柄、巴西蘑菇和松杉靈芝殘渣的產率為7.53%、3.03%和30.75 %,去乙醯度為60.18%、88.39%及78.71%。抗氧化性質部分,分別用濃度0.1、0.5、1.0、5.0及10.0 mg/ml測試,實驗結果可發現,隨著濃度的增加,抗氧化效果也隨著提升。
    Used for medical purposes, Shiitake stipes, Agaricus blazei Murill and Ganoderma tsugae Murrill are mushrooms containing different kinds of nutrition such as dietary fiber, protein, vitamin, minerals and polysaccharides. They are used as ingredients of healthy foods or chemical products in recent years. The first step to commence the research is putting the Agaricus blazei Murill, the refining essences of Shiitake stipes and the residue of Ganoderma tsugae Murrill together in order to produce glucochitosan, and carry out both physicochemical properties and antioxidant properties analysis. The results indicate that: Glucochitosan of Shiitake stipes、Agaricus blazei Murill and Ganoderma tsugae Murrill component analysis, moisture 14.77%、9.78% and 9.53%、carbohydrate 21.3%、12.06% and 22.31%、crude ash8.29%、12.57% and 7.77%、crude fat 1.36%、2.94% and 1.11%,crude fiber 63.4%、64.7% and 65.28%,crude protein 5.65%、7.73% and 3.53%, respectively. And Shiitake stipes、Agaricus blazei Murill and Ganoderma tsugae Murrill of production yield 7.53%、3.03%、30.75%, degree of N-deacetylation 60.18%、88.39% and 78.71%, respectively.
    關聯: 校內外均一年後公開 ,學年度:100,96頁
    Appears in Collections:[保健營養系(所) ] 博碩士論文

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