臺灣博碩士論文加值系統

紅麴古稱丹麴、赤麴、紅曲，為米經蒸煮後加入紅麴菌（Monascus spp.）經生長、乾燥之產物，在台灣及東南亞地區常用於釀酒、製作豆腐乳、食品著色劑、香料和肉品防腐等，亦可作中藥材料使用，近代科學研究證實其為富含營養成分。本研究以紅麴菌接種於米飯上製備紅糟，並經壓榨、凍乾後，應用於臘肉之製備，探討紅糟製備期間及臘肉產品，其一般成分及功能性成分之變化。
結果顯示，紅糟製備時其可溶性固形物會隨發酵時間延長而上升，色澤分析方面，其Hunter’s L值呈現下降，而Hunter’s a及Hunter’s b值則呈現上昇之現象。紅糟經壓榨後，其可溶性固形物可達28.1±0.2～28.8±0.2°Brix，因此不易凍結及乾燥。冷凍乾燥後紅糟，其粗蛋白由0.32±0.03 %提升至1.46±0.08 %；粗脂肪則由5.91±0.30 %增加至7.93±0.83 %。
在紅糟部份取代亞硝酸鹽進行臘肉製作方面，臘肉以不同亞硝酸鹽與紅糟之添加量（分別為0.075 %，0 %；0.0375 %，1 %；0 %，1 %；0 %，2 %；0 %，3 %等五組），經醃製42小時後，五種不同樣品在Hunter’s L值的變化與紅糟之添加呈現負相關，而Hunter’s a及Hunter’s b值則呈現正相關之現象。在抗氧化活性方面：清除DPPH能力僅添加亞硝酸鹽者為14.31±0.93 %，而添加紅糟3 %之臘肉可提升至25.19±0.91 %；還原力僅添加亞硝酸鹽者，其吸光值為0.572±0.001，而添加3 %紅糟後可提升至0.903±0.006；總抗氧化力之分析結果則由0.04±0.00 mM as trolox上升至0.13±0.00 mM as trolox；且發現其抗氧化活性與紅糟之添加量呈現正相關。紅糟之GABA經檢測含有0.019±0.001 %，而紅糟臘肉之橘黴素含量則未能檢出。嗜好性品評結果發現與添加亞硝酸鹽與紅糟之比例(0.0375 %，1 %)之臘肉較佳。

Red mold rice (RMR) is a kind of fermented rice by growing Monascus on the cooked rice. The Japanese named it beni koji or aka koji, while the European called it Chinese red rice. RMR is used to make wine and fermented soybean curd in Taiwan and southeast area. In addition, it can be as a coloring agent and seasoning for foods, meat preservative and traditional Chinese medicine as well. It is reported that RMR is considerably rich in nutrition. In this study, RMR was prepared by inoculating a strain of Monascus purpureus BCRC 33327 into cooked rice, and semi-solid state fermentation was performed. Finally, the fermentation broth was pressed and dehydrated by freeze-drying. The dehydrated RMR was then used as one of food additives in preparing the salted and cured meat (SCM) to partially replace sodium nitrite. Changes in components of RMR and SCM were investigated during fermentation of RMR and curing of SCM.
Results showed that the total soluble solid content increased with the fermentation time, and the Hunter’s L value appeared going down, but Hunter’s a and b values showed increase. The total soluble content reached to 28.1~28.8±0.2 oBrix after pressing of RMR, which was found hard to be dried completely. The crude protein content increased from 0.32±0.03% to 1.46±0.08%; while crude fat increased from 5.91±0.30% to 7.93±0.83% during lyophilization of RMR.
Five different ratios of nitrite to RMR at 0.075%: 0%; 0.0375%: 1%; 0%: 1%; 0%: 2%; and 0%: 3%, were used to make SCM. The curing time was 42 hours. Negative relationship between Hunter’s L value of SCM and amount of RMR added was found; however, those Hunter’s a and b values of SCM appeared positive relationship.
Regarding changes of antioxidant activity, the DPPH scavenging ability was 14.31±0.93% for SCM with nitrite alone; but it was 25.19±0.91% if 3% RMR was used. The reducing power was 0.572±0.001 for SCM with only nitrite being added, while it was 0.903±0.006 for that of adding 3% RMR. Similarly, the total antioxidant capacity increased from 0.04±0.00 mM to 0.13±0.00 mM as trolox. In general, the antioxidant activities of SCM were increased with amount of RMR added. Content of γ-aminobutyric acid (GABA) of RMR was 0.019±0.001%, while citrin was unable to be detected in SCM. Results of sensory evaluation by Preference test revealed that SCM prepared by adding nitrite and RMR at ratio of 0.0375% to 1% won the highest score.

目次（含頁碼） 摘要......................................................I
Abstract..................................................II
目次......................................................IV
表次....................................................VIII
圖次......................................................IX
壹、前言...................................................1
貳、文獻回顧...............................................2
一、紅麴（Monascus）簡介...................................2
1.紅麴菌的分類.............................................3
2.紅麴菌的型態.............................................3
3.紅麴菌的生活史...........................................5
4.紅麴二次代謝物及其生合成相關之研究 ......................8
4.1.Monacolin K............................................8
5.橘黴素（citrinin）......................................10
5.1.citrinin的發現........................................10
5.2.橘黴素之性質..........................................11
5.3.紅麴中citrinin生合成路徑..............................11
5.4.影響citrinin生合成的因子..............................14
5.5.色素pigment...........................................15
6.紅麴及其產品功效之研究..................................18
6.1.血脂調節..............................................18
6.2血壓調節...............................................19
6.3.血糖調節..............................................21
6.4.癌症預防與抗癌潛力之研究..............................21
6.5.抗腐敗菌物質（monascidin）............................22
6.6.麥角固醇（ergosterol）................................22
6.7.抗氧化物質............................................22
6.8.長鏈脂肪酸............................................23
6.9.其他代謝產物..........................................23
7.紅麴產品市場............................................23
二、肉毒桿菌..............................................25
1.肉毒桿菌及其中毒........................................25
2.亞硝鹽之用量............................................28
3. pH值...................................................28
4.肉毒桿菌孢子污染數......................................29
5.加熱處理................................................29
6.貯存溫度................................................30
7.食鹽與亞硝酸鹽..........................................30
8.金屬離子螯合劑（chelating agents）......................31
三、臘肉..................................................32
1.乾燥製程................................................32
2.包裝方式................................................33
3.包裝材質................................................34
4.添加物之影響............................................34
5.水活性..................................................38
參、材料與方法............................................39
一、材料..................................................39
1.原料....................................................39
2.實驗菌株................................................39
3.培養基..................................................39
4..化學藥品...............................................39
5. 儀器設備...............................................40
二、實驗架構..............................................42
第一部分：接種Monascus purpureus BCRC33327製備紅糟之流程圖 ................................................42
第二部分：添加不同比例亞硝酸鹽與紅糟製備臘肉暨相關分析流程圖 ................................................43
三、實驗方法..............................................44
1.菌種活化及保存..........................................44
2.菌種培養................................................44
3.紅糟製備................................................44
4. 臘肉之製備.............................................44
5.分析項目................................................45
5.1.可滴定酸度(Titratable acidity) 之測定.................45
5.2. pH值( AOAC, 1984)....................................45
5.3.一般成分分析..........................................47
5.4.色澤分析（Color test）................................48
6.抗氧化能力分析..........................................48
6.1.DPPH（2,2-diphenyl-1-picryl-hydrazyl）自由基捕捉能力之測定........................................................48
6.2.總抗氧化能力測定（trolox equivalent antioxidant capacity，TEAC）..........................................49
6.3.還原力（reducing power）測定..........................50
6.4. 硫巴比妥酸價(thiobarbituric acid value ; TBA value)測定 ................................................50
6.5. 揮發性鹽基態氮.......................................51
6.6. γ-aminobutyric acid（GABA）含量分析.................51
7.品評....................................................53
8.統計分析................................................53
肆、結果與討論............................................54
一、接種Monascus purpureus製備紅糟期間之檢測結果..........54
1.可溶性固形物之變化......................................54
2. pH值的變化.............................................54
3.可滴定酸度變化..........................................57
4.色澤之變化..............................................57
4.1.Hunter’s L值(亮度)變化...............................57
4.2.Hunter’s a值(紅色度)變化.............................60
4.3.Hunter’s b值(黃色度)變化.............................60
5.原料米經紅麴菌發酵、壓榨及凍乾後之一般成分變化..........63
5.1.水分含量變化..........................................63
5.2.粗蛋白含量之變化......................................63
5.3.粗脂肪變化............................................63
5.4.灰分含量變化..........................................67
二、添加不同比例之亞硝酸鹽與紅糟製備臘肉對特性之影響......69
1.臘肉醃漬期間可溶性固形物°Brix之變化.....................69
2.臘肉醃漬期間pH值之變化..................................69
3.臘肉醃漬期間可滴定酸之變化..............................69
4.添加不同比例亞硝酸鹽與紅糟製備臘肉之色澤變化............73
4.1.臘肉醃漬期間Hunter’s L值之變化.......................73
4.2.臘肉醃漬期間Hunter’s a值之變化.......................75
4.3.臘肉醃漬期間Hunter’s b值之變化.......................75
5.添加不同比例亞硝酸鹽與紅糟製備臘肉成品之抗氧化能力分析結果 ................................................78
5.1.臘肉成品之清除DPPH自由基能力分析結果..................78
5.2.臘肉成品之總抗氧化能力分析結果........................80
5.3.臘肉成品之還原力分析結果..............................80
5.4.紅糟之GABA與臘肉成品之citrinin分析結果................83
6.二硫巴比妥酸（2-thiobarbituric acid, TBA）..............84
7.揮發性鹽基態氮（volatile basic nitrogen, VBN）..........86
8.添加不同比例亞硝酸鹽與紅糟製備臘肉成品之嗜好性品評分析結果 ................................................88
8.1.嗜好性品評之色澤分析結果.............................88
8.2.嗜好性品評之風味及香氣方面...........................91
8.3.嗜好性品評之口感方面.................................91
8.4.嗜好性品評之整體喜好度方面...........................95
伍、結論 ................................................97
陸、參考文獻.............................................98

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