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研究生:陳柏翰
研究生(外文):Bo-Han Chen
論文名稱:微波萃取茯苓固態發酵產物中粗三萜及其降血糖效果之研究
論文名稱(外文):Study of microwave extraction crude triterpenoids from Poria cocos solid-state fermented products and its hypoglycemic effect
指導教授:陳淑德
指導教授(外文):Su-Der Chen
口試委員:吳柏青楊瀅臻郭清通林漢欽
口試委員(外文):Po-Ching WuYing-Chen YangChing-Tung KuoHang-Ching Lin
口試日期:2014-07-09
學位類別:碩士
校院名稱:國立宜蘭大學
系所名稱:食品科學系碩士班
學門:農業科學學門
學類:食品科學類
論文種類:學術論文
論文出版年:2014
畢業學年度:102
語文別:中文
論文頁數:96
中文關鍵詞:茯苓固態發酵多醣三萜微波萃取降血糖
外文關鍵詞:Poria cocossolid-state fermentationpolysaccharidestriterpenoidsmicrowave extractionhypoglycemic
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茯苓為一種食藥用真菌,主要生物活性成份為三萜類及茯苓多醣體。藥理研究證實其具有如抗發炎、抗氧化、免疫調節、抗腫瘤、降血糖、鎮靜、利尿、止吐等作用。本研究之目的分為(1)探討微波功率、萃取時間對茯苓固態發酵產物中粗多醣及粗三萜含量之影響,並與熱水萃取、超音波萃取比較其萃取效果,(2)研究茯苓粗萃物的降血糖功能。結果顯示太空包生產茯苓固態發酵產物以發酵兩週的茯苓固態發酵薏仁產物之粗多醣含量最多,發酵四週的茯苓固態發酵大豆產物之粗三萜含量最高。茯苓粗多醣和粗三萜的萃取溶劑分別為水及95 %乙醇,固液比皆為1:20,控制微波輸出功率在300 W,微波加熱5 min為最佳微波萃取條件。在STZ誘導之糖尿病小鼠降血糖實驗中,以管餵50 mg/kg的茯苓固態發酵大豆產物乙醇萃取物給予STZ(第一型糖尿病)及STZ+NA(近似於第二型糖尿病)小鼠,皆具有降血糖效果。
Poria cocos is an edible and medicinal fungi, the main bioactive compounds are polysaccharides and triterpenoids. The pharmacological studies confirmed that it has several effects such as anti-inflammatory, antioxidant, immunomodulatory, anti-tumor, hypoglycemic, sedative, diuretic, antiemetic etc. The objectives of this study were (1) to explore the microwave power, extraction time of the crude polysaccharides and triterpenoids content in the Poria cocos solid-state fermented products, and to compare its extraction efficiency with hot water extraction and ultrasonic extraction, and (2) to study hypoglycemic function of the crude Poria cocos extracts. The results showed that the highest crude polysaccharides and triterpenoids contents were in Poria cocos solid-state fermented adlay and soybean, respectively. The solvents used for extracting crude polysaccharides and triterpenoids were water and 95% ethanol, respectively. The solid-liquid ratio was 1:20. The optimal microwave extraction was controlled the microwave output power at 300 W heating for 5 min. Both STZ-induced diabetic mice (type I diabetes) and STZ with NA-induced diabetic mice (similar to type II diabetes) by tube-feeding 50 mg/kg ethanol extracted from Poria cocos solid-state fermented soybean product had good hypoglycemic effec.
書名頁
碩士學位論文指導教授推薦函
碩士學位論文口試委員會審定書
中文摘要.........................................I
Abstract........................................II
誌謝.............................................III
總目錄............................................IV
表目錄............................................VII
圖目錄............................................VIII
附錄..............................................XI
壹、前言...........................................1
貳、文獻回顧........................................2
一、茯苓...........................................2
二、茯苓的活性成分及其生理功能.........................3
(一) 多醣 ..........................................3
(二) 三萜類........................................4
三、茯苓發酵........................................7
(一) 液態發酵.......................................7
(二) 固態發酵.......................................7
四、萃取技術........................................9
(一) 超音波萃取.....................................9
(二) 超音波萃取條件對真菌多醣萃取效果的影響..............10
(三) 微波輔助萃取...................................11
(四) 微波輔助萃取對真菌三萜類萃取效果的影響..............13
(五) 超音波/微波輔助萃取.............................15
(六) 超音波/微波輔助萃取條件對真菌多醣萃取效果的影響......16
五、糖尿病.........................................18
(一) 糖尿病的定義...................................18
(二) 糖尿病的分類...................................19
(三) 多醣對糖尿病的影響..............................21
(四) 三萜類對糖尿病的影響.............................22
六、葡萄糖轉運蛋白...................................23
七、脂小體增生活化受體................................25
叁、研究目的與研究架構................................27
一、研究目的........................................27
二、研究架構........................................27
肆、微波萃取茯苓固態發酵產物中多醣與三萜類................33
一、前言...........................................34
二、材料與方法......................................36
三、結果與討論......................................40
四、結論...........................................44
伍、茯苓固態發酵產物萃取物對糖尿病小鼠降血糖之研究.........54
一、前言...........................................55
二、材料與方法......................................57
三、結果與討論......................................62
四、結論...........................................70
陸、參考文獻........................................85
附 錄..............................................92

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