臺灣博碩士論文加值系統

本研究目的為探討黑豆腐製程中所產生廢水(豆清)之利用價值。黑豆在藥用方面為豆類中所獨有的，以中國古老的觀念，認為黑豆的抗病療疾、美容強身、防老抗衰等功能是黃豆無法比擬的，且大豆蛋白質降低心血管疾病機能之特性已被美國食品與藥物管理局所認同。大豆在食品加工上利用得到的，黑豆同樣也可以，且黑豆製成的黑豆腐之營養成分也較黃豆者佳，但製造豆腐的過程中會產生很多廢水(豆清)，如任意排放對環境無疑是莫大的傷害。且豆清中含有豐富的生理活性物質，因此本研究利用黑豆腐豆清進行老鼠體液性免疫及降血脂兩方面之研究。
首先將製備好之黑豆腐豆清凍乾品進行血球凝集試驗，篩選凝集力價最強者，分別進行免疫調節評估，以不同劑量豆清凍乾物，連續投予Balb/c小白鼠七天，分離其脾細胞後進行溶血斑形成細胞(PFC)之分析；另一組則為以不同劑量凍乾物連續投予倉鼠飼養八週後，分析其血液中脂質含量。結果顯示：各劑量組連續七天強迫口服投予小白鼠，皆能增加脾細胞產生PFC之數目；各劑量組皆較對照組對於倉鼠有顯著降低血漿總膽固醇、三酸甘油酯、低密度脂蛋白濃度，及有較高的血漿高密度脂蛋白含量。因此，黑豆腐豆清有助於調節老鼠體液性免疫及降血脂作用之效果。

中文摘要----------------------------------------------------------------------------英文摘要----------------------------------------------------------------------------誌謝----------------------------------------------------------------------------------目錄----------------------------------------------------------------------------------圖表索引----------------------------------------------------------------------------第一章、前言----------------------------------------------------------------------第二章、文獻回顧----------------------------------------------------------------2.1 機能性食品--------------------------------------------------------------------2.2 免疫反應的調節--------------------------------------------------------------2.2.1細胞性免疫反應(Cell-mediated immunity)--------------------------2.2.2 體液性免疫( Humoral immunity )------------------------------------2.2.3 免疫球蛋白--------------------------------------------------------------2.2.4 免疫檢測法--------------------------------------------------------------2.3 高血脂症-----------------------------------------------------------------------2.3.1 高血脂的定義-----------------------------------------------------------2.3.2 高血脂症的類型--------------------------------------------------------2.4 脂質代謝-----------------------------------------------------------------------2.4.1 膽固醇--------------------------------------------------------------------2.4.2 三酸甘油酯--------------------------------------------------------------2.4.3 脂蛋白(lipoprotein) -----------------------------------------------------2.5 黑豆-----------------------------------------------------------------------------2.5.1 黑豆之簡介--------------------------------------------------------------2.5.2 黑豆之藥理--------------------------------------------------------------2.5.3 黑豆之生理活性物質--------------------------------------------------第三章、材料與方法--------------------------------------------------------------3.1 實驗設計-----------------------------------------------------------------------3.2原料來源------------------------------------------------------------------------3.3 一般試藥-----------------------------------------------------------------------3.3.1黑豆腐之製備-------------------------------------------------------------3.3.2黑豆腐豆清免疫調節能力評估----------------------------------------3.3.3黑豆腐豆清降血脂功效評估-------------------------------------------3.4 儀器設備-----------------------------------------------------------------------3.5實驗方法------------------------------------------------------------------------3.5.1黑豆腐豆清之製備-------------------------------------------------------3.5.2血球凝集試驗-------------------------------------------------------------3.5.3 黑豆腐豆清免疫調節能力評估--------------------------------------3.5.4 黑豆腐豆清降血脂功效評估-----------------------------------------3.6 統計分析-----------------------------------------------------------------------第四章、結果與討論-------------------------------------------------------------4.1 黑豆腐及豆清之製備--------------------------------------------------------4.2 黑豆腐豆清免疫調節能力--------------------------------------------------4.2.1 血球凝集試驗-----------------------------------------------------------4.2.2 溶血斑分析法-----------------------------------------------------------4.2.3黑豆腐豆清免疫提升之機能-------------------------------------------4.3黑豆腐豆清降血脂功效評估------------------------------------------------4.3.1 動物實驗設計-----------------------------------------------------------4.3.2 體重及攝食量變化-----------------------------------------------------4.3.3 器官重量-----------------------------------------------------------------4.3.4 血脂質分析--------------------------------------------------------------4.3.5黑豆腐豆清降血脂之機能----------------------------------------------第五章、結論-----------------------------------------------------------------------第六章、參考文獻----------------------------------------------------------------作者簡介----------------------------------------------------------------------------

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