臺灣博碩士論文加值系統

中文摘要
近十幾年來，隨著國內健康意識的提升，營養學家及倡導保健之有識之士不斷倡導民眾，不僅要吃得飽、吃得好，更要吃得健康，使得食療養生概念開始被重視。人類對健康觀念的重視，膳食及生活習慣的改變、替代醫療的意識抬頭與生命科學研究發展活躍等因素，促使保健食品產業今日的蓬勃發展。保健食品顧名思義係指含有特定成分並具調節生理機能或可發揮保健功效之食品，保健食品可分為1.機能性食品2.健康食品3.有機食品4.特殊營養食品5.計畫性食品6.類藥劑營養食品。而其中由各種蔬菜，水果，中草藥共同經由微生物發酵後所生產的植物性綜合酵素因民眾對酵素的認知與養生觀念的提升，所以在保健食品市場中占有一席之地。
本研究論文針對市售九種液態植物性綜合酵素液及八種固態植物性綜合酵素粉進行一般成分分析、礦物質含量、微生物衛生品質及消化酵素活性、體外抗氧化能力(in vitro)之分析評估工作。其中一般成分分析項目包括：水分、灰分、粗脂肪、粗蛋白質、碳水化合物及礦物質分析(鐵、鈉、鉀)；微生物測試項目包括：總生菌數、大腸桿菌、黴菌及酵母菌、乳酸菌含量；消化酵素含量分析項目包括：澱粉酶、蛋白酶、脂肪酶，抗氧化能力分析項目包括：總多酚類化合物、清除DPPH自由基、清除超氧陰離子、螯合亞鐵離子。結果顯示：一般成分分析中液態樣本(H)水分含量達97.3%，所以此樣本在其他成分上均為所有樣本中含量最低，固態樣本因經乾燥處理所以水分含量均小於10%。在微生物分析實驗中，酵素樣本(G)於總生菌上數值超過標準規格(品質規格標準為總生菌數≦1×103 cfu/g)，總生菌數為1.77 X 105 cfu/g，酵素樣本(Ｉ,K,L,M,O)於產品標示中含有添加乳酸菌,但其檢驗結果酵素樣本(I)乳酸菌為2.2 X 103 cfu/g，酵素樣本(K)乳酸菌為3.8 X 107 cfu/g，其餘樣本均未檢測出。在消化酵素活性表現分析，酵素樣本(P，K)在脂肪分解酶,蛋白分解酶，澱粉分解酶活性表現上都高於其餘固態樣本數倍，主要原因這些樣本產品中均有額外添加各種消化酵素。在抗氧化能力分析，酵素樣本(O) 總酚類化合物含量達到29.1 mg/g，總酚類化合物含量表現於所有酵素樣本中表現最優異，在亞鐵離子螯合能力酵素樣本(O)於濃度7000 ppm時螯合率已達到90.1%，ID50為3246 ppm，亞鐵離子螯合能力表現最高，在清除超氧陰離子的能力其中酵素樣本(D)於濃度7000 ppm時清除率達到95.3%，ID50為4030 ppm，清除超氧陰離子的能力表現最高，在清除DPPH自由基之能力其中酵素樣本(A)於濃度6000 ppm時清除率達到96.8%，ID50為3451 ppm，清除DPPH自由基之能力表現最高。綜合以上結果，透過科學分析驗證後，讓產品品質更加透明化，不僅讓消費者選購上更有保障，也讓製造商更加努力研發技術來提升植物酵素產品的品質。

Abstract
In recent years, with the enhancement of health consciousness in consumers and health knowledge advocated by nutritionist have provided people with the concepts not only to eat full, but also to eat healthy. Attention to the health concept, change in living habits and diets, and the progress in alternative medicine and life science research impel the vigorous development of the health food industry. The health food products contain the specific ingredients and possess physiological functions or can demonstrate the food of the health efficiency. Among them, plant-based enzyme products manufactured by microbiological fermentation of various kinds of vegetables, fruit, traditional Chinese medicine and herb have become well popular products in the health food market.
In this study, commercial plant-based enzyme products including nine liquid samples and eight powder samples were subjected to scientific assay for composition (including moisture, ash, protein, crude fat, and carbohydrates content), mineral contents (including iron, sodium and potassium ion), microbiological sanitary quality (including total plate count, coliform, yeast/mold count, and lactic acid bacteria count), digestion enzyme activity (including lipase, amylase and protease) and antioxidant activity in vitro (including total phenolic compounds, chelating Fe+2 , scavenging superoxide anion radical, and scavenging DPPH).
Moisture content results indicated that liquid sample H had the highest moisture content (97.3%) and led to the lowest content of other compositions in all samples, All solid samples had moisture content < 10% due to drying process, Microbiological analyses showed that total plate count of sample G (1.8 x105 cfu/g) was beyond the quality standard regulation (1.0 x 103 cfu/g). Sample I, K, L, M, and O were labeled to contain lactic acid bacteria in the products, but test results showed that lactic acid bacteria were found only in sample I (2.2 x 103 cfu/g) and sample K (3.8 x 107 cfu/g), and not in other samples.
Digestion enzyme activity analyses indicated that sample P and K had higher enzymatic activity of lipase, amylase and protease among the samples. The major reason is that these samples were prepared with the addition of digestion enzymes.
Results from antioxidant activity analyses showed that sample O had the highest total phenolic compounds content (29.1 mg/g) in all samples. For chelating effects on Fe+2, sample O was the highest (90.1%, ID50=3246 ppm). For the scavenging effects on superoxide anion radical, samples D (95.3%, ID50=4030 ppm) was the best in all samples. For scavenging effects on DPPH, samples A showed best result (96.8%, ID50=3451 ppm).
Our experiment results demonstrated that with the aid of scientific analyses, the quality of plant-based enzyme products could be more clearly defined, and our results could be used by consumers in product selection, and by manufacturers in making more efforts in research and development to improve plant-based enzyme products quality.

中文摘要.................................................................................................. Ⅰ
Abstract................................................................................................... Ⅲ
圖表索引.................................................................................................. Ⅷ

壹、前言.................................................................................................... 1

貳、 文獻回顧.......................................................................................... 3
一、保健食品 ― 植物性綜合酵素................................................. 3
(一) 酵素的歷史演進................................................................... 3
(二) 酵素之簡介........................................................................... 4
(三) 酵素產業規模簡介............................................................... 4
(四) 酵素產業分析--全球及台灣酵素產業................................ 5
(五) 植物綜合酵素的製造流程................................................... 8
(六) 植物綜合酵素訴求的功效................................................... 9
(七) 保健食品定義及市場概況................................................... 10
二、消化酵素..................................................................................... 11
(一) 脂肪酵素之介紹................................................................... 11
(二) 蛋白酵素介紹...................................................................... 12
(三) 澱粉水解酵素介紹............................................................... 13
三、氧化壓力與抗氧化物................................................................. 14
(一) 抗氧化與自由基................................................................... 14
(二) 氧化反應與活性氧............................................................... 16
(三) 自由基的來源....................................................................... 17
(四) 自由基的種類....................................................................... 18
(五) 氧化傷害與人類疾病的關係............................................... 19
(六) 自由基之防禦系統 ( defense system )............................ 21
(七) 天然抗氧化劑....................................................................... 21
(八) 酚類化合物............................................................................ 27

參、 材料與方法................................................................................... 30
一、實驗架構.................................................................................... 30
二、材料............................................................................................ 31
(一) 實驗材料............................................................................... 31
(二) 實驗藥品............................................................................... 31
(三) 儀器設備............................................................................... 31
三、實驗方法............................................................................. 33
(一) 一般成分分........................................................................ 33
1. 水分....................................................................................... 33
2. 粗脂肪................................................................................... 33
3. 粗蛋白質............................................................................... 34
4. 灰分....................................................................................... 35
5. 碳水化合物........................................................................... 36
6. 礦物質分析(鐵，鈉，鉀)........................................................ 36
(二) 微生物分析......................................................................... 36
1. 總生菌數檢驗.................................................................... 37
2. 黴菌及酵母菌數之檢驗.................................................... 37
3. 乳酸菌之檢驗.................................................................... 38
4. 大腸桿菌群之檢驗............................................................ 40
(四) 消化酵素活性分析............................................................. 41
1. 蛋白酶活性測定................................................................ 41
2. 脂肪酶活性測定................................................................ 41
3. 澱粉酶活性測定................................................................ 42
(五) 抗氧化能力分析................................................................. 42
1. 總酚類化合物含量測定..................................................... 43
2. 亞鐵離子螯合能力之測定................................................. 43
3. DPPH自由基清除能力之測定............................................. 43
4. 清除超氧陰離子能力之測定............................................ 44
(六) 統計分析方法...................................................................... 44

肆、 結果與討論................................................................................... 45
一、一般成分分析............................................................................. 45
二、礦物質含量分析......................................................................... 46
三、微生物分析................................................................................. 48
四、消化酵素活性分析..................................................................... 49
五、抗氧化能力分析......................................................................... 53

伍、 結論與展望......................................................................... 65

陸、參考文獻......................................................................................... 92

附錄一、植物綜合酵素樣本產品介紹................................................. 99

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