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研究生:林祐慈
研究生(外文):Yu-Tsz Lin
論文名稱:新果寡糖製備與定量
論文名稱(外文):PREPARATION AND QUANTITATION OF NEO-FRUCTOOLIGOSACCHARIDES
指導教授:許垤棋
指導教授(外文):Dey-Chyi Sheu
口試委員:許垤棋
口試委員(外文):Dey-Chyi Sheu
口試日期:2014-01-17
學位類別:碩士
校院名稱:大同大學
系所名稱:生物工程學系(所)
學門:工程學門
學類:生醫工程學類
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:80
中文關鍵詞:新果寡醣
外文關鍵詞:NEO-FRUCTOOLIGOSACCHARIDES
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近年來食品工業的發展,食品添加物中含有機能性的性質,像是增進腸胃道益生菌群以紓緩便秘、降低血中膽固醇和促進鐵離子吸收。現行的食品工業可使用不同微生物經由蔗醣生產出果寡醣。在許多研究中都有果寡醣的產出,而到目前為止只有少數的研究中有新果寡醣的產出。由於新果寡醣特定的支鏈鍵結,使其具有較優於果寡醣的化學性質(耐熱性、耐酸性),也因高純度的新果寡醣熱量低,可供醣尿病患者食用,其商業價值遠高於一般傳統果寡醣。本研究是為製備高純度新果寡糖並加以定量,利用0.05N H2SO4硫酸水解新果寡糖(Neo-Fructooligosaccharides,通常簡寫作Neo-FOS)使其分解為新蔗果三糖(neokestose)和新蔗果四糖(neotetrasaccharide),再回推標準品以計算新果寡糖的量。
In recent years, the development of the food industry, food additives containing functional properties, such as the promotion of gastrointestinal probiotic group to relieve constipation, reduce blood cholesterol and promote iron absorption. The current food industry can use different sugar produced via microbial FOS. FOS has outputs in many studies, but so far only a few studies have outputs new FOS. As the new branched fructooligosaccharides specific binding, it has a better than FOS chemical properties (heat resistance, acid resistance), but also because the new high-purity low heat FOS available for diabetics, its commercial value is much higher than traditional FOS.The new study is the preparation of high purity FOS and be quantified using 0.05N H2SO4 sulfuric acid hydrolysis new FOS (Neo-Fructooligosaccharides, usually abbreviated as Neo-FOS) to break down the new kestose (neokestose) and new nystose (neotetrasaccharide), return to push the new standard to calculate the amount of FOS.
第一章 緒 論 1
1.1. 研究動機 1
1.2. 文獻回顧 2
1.2.1. 果寡醣簡介 2
1.2.2. 新果寡醣簡介 10
1.2.3. 益生菌簡介 13
1.2.4. 益生素 20
1.2.5. 果寡醣與益生菌之關係 20
1.2.6. 高效液相層析(High Performance Liquid Chromatography:HPLC) 22
1.3. 減壓濃縮機 26
1.3.1. 減壓濃縮機原理 26
1.4. 研究目的 26
第二章 材料與方法 27
1.1 新果寡醣 27
1.1.1酵母菌Xanthophyllomyces dendrorhous TU31 27
1.1.2用醱酵槽生產「高純度新果寡醣」 27
2.儀器設備 28
3.方法 28
3.1 標準品製備 28
3.2 新果寡醣收集 28
4.分析 31
5.定量法 31
6.利用標準品回推定量 31
7. 研究架構 32
第三章 結果與討論 33
1. 純化新果寡醣 33
2. 比較硫酸水解後有無冰浴 34
2.1新果蔗三醣硫酸水解之數值(未冰浴) 35
2.2.新果蔗三醣硫酸水解之數值(冰浴) 37
2.3.新果蔗四醣硫酸水解之數值(未冰浴) 39
2.4.新果蔗四硫酸水解之數值(冰浴) 41
2.5 有無冰浴之結果 43
3. 比較不同硫酸濃度水解 44
3.1硫酸水解新果蔗三醣XY分布圖(0.1N) 45
3.2硫酸水解新果蔗三醣XY分布圖(0.05N) 47
3.3硫酸水解新果蔗四醣XY分布圖(0.1N) 49
3.4硫酸水解新果蔗四醣XY分布圖(0.05N) 51
3.5不同硫酸濃度水解之結果 53
4. 標準品定量 54
4.1 面積換算濃度-新果蔗三醣 55
4.2 面積換算濃度-新果蔗四醣 56
4.3 面積換算濃度-結果 57
5. 討論 59
第四章 結論 60
參考文獻 61
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