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研究生:黃智銘
研究生(外文):Shin-Ming Huang
論文名稱:幾丁聚醣吸附啤酒中嘌呤之研究
論文名稱(外文):Reduction of Purine Contents in Beer byChitosan Adsorption
指導教授:蕭世裕
指導教授(外文):Shyh-Yu Shaw
學位類別:碩士
校院名稱:國立成功大學
系所名稱:化學系碩博士班
學門:自然科學學門
學類:化學學類
論文種類:學術論文
論文出版年:2002
畢業學年度:90
語文別:中文
論文頁數:70
中文關鍵詞:嘌呤吸附幾丁聚醣
外文關鍵詞:adsorptionpurinechitosan
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  痛風(gout)為一種關節性病變,起因於體內嘌呤(purine)代謝異常,導致高尿酸血症,而使尿酸鈣鹽沈積在關節腔內,造成關節劇烈疼痛及腫脹的疾病,而痛風病患應避免進食含高量嘌呤的食物或飲料,如海產、啤酒等,尤其啤酒特別容易誘發痛風。
  本研究中以不同去乙醯度及分子量之幾丁聚醣(chitosan)吸附啤酒中之嘌呤,希望能減少啤酒中嘌呤之含量。本實驗利用過氯酸水解出啤酒中之嘌呤,並以高效能液相層析儀分析。結果顯示幾丁聚醣可以有效吸附啤酒中之嘌呤,而且分子量愈小、去乙醯度愈高之幾丁聚醣其吸附效果愈好,以分子量為8.8萬、去乙醯度為90% 之幾丁聚醣為例,將0.4g幾丁聚醣置入10ml啤酒中,於60分鐘內可吸附啤酒中約71% 之嘌呤。本研究之結論顯示幾丁聚醣可以有效減少啤酒中嘌呤之含量,幾丁聚醣含量愈多、去乙醯度愈高、分子量愈小,吸附啤酒中之嘌呤效果愈好,分子量對吸附作用之影響尤其顯著。
  Gout is one of the most common forms of arthritis (joint inflammation). When the uric acid cannot be completely filtrated by kidney, it can form monosodium urate crystals and accumulate in the joints and form gout. The gout patients and moderate alcohol drinkers always need to select foods cautiously to avoid the foods or beverages that contain high concentration of purine.
Beers contain high concentration of purine. The purpose of this study is to use chitosan to adsorb the purine in beer to reduce beer’s purine content. The purine content in beer was measured by HClO4 hydrolysis method and analyzed by reverse phase HPLC method. Our data showed that chitosan reduce beer’s purine content in a dose response manner. The smaller molecule weight and higher degree of deacetylation (DD) value of chitosan had better absorptive ability. When chitosan that DD value of 90% and Mv of 88,000 at concentration of 0.4g/10ml, it reduced total beer’s purine content by 71.1%. This report demonstrates that chitosan can be used to adsorb purine and reduce purine concentration in beer.
中文摘要 Ⅰ
英文摘要 Ⅱ
目錄 Ⅲ
圖目錄 Ⅷ
表目錄 IX

壹、緒論 1
1-1前言 1
1-2研究動機 1
貳、文獻探討 3
2-1生體高分子(Biopolymer)的發展 3
2-2 幾丁質與幾丁聚醣之簡介 4
2-3甲殼廢棄物之處理 5
2-4 幾丁質與幾丁聚醣的特性、製備與改質 5
2-4-1幾丁質與幾丁聚醣的特性 5
2-4-2幾丁質與幾丁聚醣的製備 7
2-4-2.1化學法 8
2-5幾丁質與幾丁聚醣的應用 8
2-5-1生醫材料之應用 10
2-5-2機能性食品之應用 12
2-5-2.1吸收、排泄體內重金屬之應用 12
2-5-3廢水處理上之應用 13
2-5-4環境保護上的利用 14
2-5-5農業上的利用 14
2-5-6紡織業之應用 15
2-6幾丁質與幾丁聚醣產品國內外市場分析 15
2-6-1幾丁質與幾丁聚醣產品行銷通路 15
2-6-2幾丁質與幾丁聚醣產品國外市場與未來動向 16
2-6-3幾丁質與幾丁聚醣產品國內市場概況 17
3-1痛風 19
3-1-1痛風病史 19
3-1-2痛風(痛風性關節炎)與高尿酸血症之病因 19
3-1-2.1高尿酸血症 19
3-1-2.2痛風 20
3-2痛風與啤酒 21
3-2-1酒的營養觀 21
3-2-2飲酒與痛風 22
3-3痛風的預防 22
3-4痛風治療的終極目標 23
參、實驗材料與方法 24
一、材料與藥品 24
二、儀器 25
三、實驗方法 27
1、不同去乙醯度幾丁聚醣之製備 27
2、不同分子量幾丁聚醣之製備 27
3、幾丁聚醣去乙醯度之測定 27
A.利用Ultraviolet Spectrophotometer (UV法) 27
B.利用Infrared Spectroscopy法(IR法) 28
4、幾丁聚醣分子量的測定 29
5、分離嘌呤鹼基之最適移動相pH值探討 30
A.以pH 3.2,0.02M KH2PO4緩衝溶液作為移動相 30
B.以pH 4.0,0.02M KH2PO4緩衝溶液作為移動相 30
6、四種嘌呤含量檢量線之製作 31
7、幾丁聚醣之pH值調整 31
8、不同酸之水解反應於嘌呤影響之測定 32
A.利用三氟醋酸(trifluoroacetic acid,TFA)與甲酸 (formic acid,FA)之水解反應 32
B.利用過氯酸(HClO4)之水解反應 32
9、不同反應時間對吸附嘌呤影響之測定 33
A.吸附啤酒中嘌呤之實驗 33
B.酒類樣品的製備 33
C.以高效能液相層析儀(HPLC)分析嘌呤含量 33
10、不同幾丁聚醣濃度對吸附影響之測定 34
11、不同去乙醯度之幾丁聚醣吸附嘌呤能力的測定 34
12、不同分子量之幾丁聚醣吸附嘌呤能力的測定 34
13、吸附後啤酒中蛋白質改變量之測定 34
14、核酸(嘌呤)之脫附實驗 36
肆、結果與討論 35
1、幾丁聚醣去乙醯度之測定 38
A.利用Ultraviolet Spectrophotometer(UV法) 38
B.利用Infrared Spectroscopy法(IR法) 38
2、幾丁聚醣分子量的測定 38
3、分離嘌呤鹼基之最是移動相pH值探討 38
4、四種嘌呤含量之檢量線 39
5、啤酒經幾丁聚醣吸附後之pH值變化量 39
6、不同酸之水解反應於嘌呤影響之測定 40
7、不同反應時間對吸附嘌呤影響之測定 40
8、不同濃度、不同去乙醯化度、不同分子量之幾丁聚醣吸附啤酒中嘌呤能力的測定 40
9、吸附後啤酒中蛋白質含量之改變 41
10、核酸(嘌呤)之脫附及幾丁聚醣之再生 42
伍、結論 44
陸、參考文獻 45
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