臺灣博碩士論文加值系統

隨著世界經濟發展，各國人民平均所得不斷往上提高，再加上醫療發達，使得人民平均壽命延長，逐漸邁入高齡化社會，保健食品將是一值得開發的市場；其中人蔘與益生菌廣被人民視為保健食品，若能結合兩者，開發出新保健食品，其前景將被看好。本研究自龍眼肉自體發酵後，進行乳酸菌之篩選與純化出一菌，經由革蘭氏染色與API鑑別，為一植物乳桿菌。植物乳桿菌可於YPD培養基之4至24小時，呈現對數生長。所以，取第20小時生長之乳酸菌作為投入西洋蔘液發酵時之細菌生長狀態。乳酸菌於添加不同量碳源(0%、2%、4%、6%、8%、10%蔗糖)或不同量氮源(0%、0.2%、0.4%、0.6%、0.8%、1.0%脫脂奶粉) 之西洋蔘鬚根培養液發酵，我們發現2%蔗糖或0.2%脫脂奶粉有最佳的乳酸菌生長情況，但0.2%氮源與純蔘液 (空白對照組)的無差異性，所以，最終發酵條件採用添加2%碳源。於含2%蔗糖之乳酸菌發酵西洋蔘液，於發酵48小時後，進行功能性分析，結果顯示，發酵組其總多酚、蛋白質、胺基酸量顯著性較高，且總糖含量能經由發酵得以顯著性的減少，更有利於健康保健。所以，乳酸菌於西洋蔘液下發酵可促使提高飲料之功能性能力。綜合言之，乳酸菌發藥西洋蔘液可作為一具有良好功能性的保健飲品。

The world economics persistently grows. People have more income available. The average life expectancy of people is prolonged due to superior medicine development. The aging society is coming currently. The health foods become a dramatically potential growing market. Ginseng and probiotics are widely regarded as health food. The prospect will be good if a new health food product is developed by combination of both Ginseng and probiotics. In this study, the lactic acid bacteria were screened and selected from an autologous fermentation of longan pulp. The lactic acid bacteria were identified as Lactobacillus plantarum by Gram stain and API methods. The Lactobacillus plantarum have shown the logarithmic growth in a range of 4-24 hours at YPD culture medium. The bacteria grown in MRS for 20 hours were transferred into aqueous extract of western ginseng root with various amount of carbon sources (0%, 2%, 4%, 6%, 8%, 10% sucrose) or (0%, 0.2%, 0.4%, 0.6%, 0.8%, 1.0% skimmed milk powder) nitrogen sources to observe their growth condition. We found that 2% sucrose or 0.2% skim milk powder has the best bacteria growth for lactic acid bacteria, but it is no difference between 0.2% nitrogen and pure ginseng solution (control group). Therefore, the optimum growth for bacteria was determined to use ginseng root extract with 2% sucrose. After 48 hours fermentation in culture medium of ginseng root extract with 2% sucrose, the fermentation broths were analyzed their functionality. The experimental data have shown that the total polyphenolics, proteins, and amino acids are significantly higher in treatment group (2% sucrose) than that of control group (only ginseng root extract). The total sugar can be significantly reduced to a less concern by fermentation that is more beneficial to health protection. Therefore, the ginseng root extract fermented by lactic bacteria can improve the functional capacity of ginseng root extract. With aforementioned information, the fermented ginseng root extract can be used as a good functional health drink.

摘要 --------------------------------------------------------------- Ⅰ
Abtract ------------------------------------------------------------ Ⅱ
致謝 --------------------------------------------------------------- Ⅳ
目錄 --------------------------------------------------------------- Ⅴ
表目錄 ------------------------------------------------------------- Ⅷ
圖目錄 ------------------------------------------------------------- Ⅸ
第一章、緒論 -------------------------------------------------------- 01
第一節、研究背景與動機 ----------------------------------------------- 01
第二節、研究問題與目的 ----------------------------------------------- 02
第二章、文獻回顧 ---------------------------------------------------- 03
第一節、人蔘皂苷說明 --------------------------------------------- 03
一、人蔘植物概況與成分 --------------------------------------- 03
二、人蔘皂苷與其生理活性 ------------------------------------- 06
第二節、乳酸菌說明 ---------------------------------------------- 09
一、乳酸菌種類 ---------------------------------------------- 09
二、乳酸菌特性 ------------------------------------------------------ 12
三、乳酸菌功效 ---------------------------------------------- 15
四、乳酸菌保健功能 ------------------------------------------ 24
五、乳酸菌在食品中的主要應用 --------------------------------- 30
六、本實驗乳酸菌來源 ----------------------------------------- 32
第三章、實驗材料與方法 ----------------------------------------------- 34
第一節、實驗儀器 ------------------------------------------------ 34
第二節、實驗藥品 ------------------------------------------------ 36
第三節、實驗設計及流程圖 ----------------------------------------- 39
第四節、菌株來源保存與活化 --------------------------------------- 40
第五節、以API微生物鑑定試劑盒鑑定與判別乳酸菌之類別 ---------------- 40
一、以API微生物鑑定試劑盒鑑定 -------------------------------- 40
二、判別乳酸菌之類別 ---------------------------------------- 41
第六節、乳酸菌之生長曲線與pH值變化 -------------------------------- 42
第七節、實驗樣品製備 --------------------------------------------- 42
第八節、西洋蔘培養基製備 ----------------------------------------- 43
第九節、乳酸菌於西洋蔘培養液之培養 -------------------------------- 43
第十節、乳酸菌於發酵液之生長評估 ---------------------------------- 43
第十一節、功能性分析 --------------------------------------------- 44
一、總糖含量測定 -------------------------------------------- 44
二、總多酚測定方法 ------------------------------------------ 47
三、DPPH自由基清除能力測定 ----------------------------------- 50
四、蛋白酶活性測定 -------------------------------------------- 53
五、胺基酸含量測定 ------------------------------------------- 55
第十二節、統計分析 ------------------------------------------------ 58
第四章、結果與討論 ---------------------------------------------------- 59
第一節、以API微生物鑑定試劑盒鑑定與判別乳酸菌之類別 ------------------ 60
第二節、乳酸菌之生長曲線與pH值變化 ---------------------------------- 61
第三節、西洋蔘液添加不同量蔗糖之生長曲線 ---------------------------- 62
第四節、西洋蔘液添加不同量脫脂奶粉之生長曲線 ------------------------- 64
第五節、西洋蔘液最終發酵 ------------------------------------------ 66
第六節、功能性分析 ------------------------------------------------ 67
一、總糖含量測定 ---------------------------------------------- 67
二、總多酚含量測定 -------------------------------------------- 69
三、DPPH自由基清除能力含量測定 --------------------------------- 71
四、蛋白質含量測定 -------------------------------------------- 73
五、胺基酸含量測定 ---------------------------------------------------- 75
第五章、結論 --------------------------------------------------------- 77
第六章、參考文獻 ------------------------------------------------------ 78
附錄 ---------------------------------------------------------------- 94

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