臺灣博碩士論文加值系統

茶為世界上最流行的飲料，具有多種生理活性。康普茶(Kombucha)或靈芝茶是從亞洲起源並於世界各地普及發展的發酵飲料，被認為能夠治療風濕、腸道及癌症等疾病。辣木(Moringa oleifera, Lam.)能治療多種急性症及慢性病，如：抗發炎、降膽固醇、保肝及預防糖尿病等。故本研究希望將辣木進行發酵後，提高其經濟價值。本研究利用自實驗室分離出的木質醋酸桿菌進行不同重量濃度市售辣木茶包之萃取液(或稱茶湯)發酵，並測量不同發酵天數(0、3、6、9、12、15、18、21天)的發酵液之pH值、糖度及進行其抗氧化活性(DPPH清除率、總多酚含量、還原能力等)之測定。由實驗結果顯示，經發酵後辣木茶湯之pH值及糖度皆有穩定下降趨勢，而且10 g/L辣木茶包萃取液經發酵後的茶湯之抗氧化活性優於5 g/L辣木茶包萃取液，因此推測使用10 g/L辣木茶包萃取液適合作為辣木茶湯發酵之基礎。

Tea is the world''s most popular beverage, it has been reported to have various physiological activities. Kombucha or ‘tea fungus’ is a fermented beverage with origins in Asia and gained rapid popularity among the rest of the world. Kombucha tea is considered as the ultimate therapeutic agent in countless diseases such as rheumatism, intestinal disorders, and cancer. Moringa oleifera Lam. has been found to treat a variety of chronic diseases and accident and emergency, such as: skin diseases, hay fever, anti-efficacy inflammation, cholesterol-lowering, anti-fungal activity, liver and prevention of diabetes. The effects of fermentation time (0, 3, 6, 9, 12, 15, 18, 21 days) on the pH values, sugar contents and antioxidant activity (DPPH radical scavenging %, total phenolic contents and reducing power) of 5 g/L and 10 g/L commercial M. oleifera tea-bag water-extracts (tea broths) fermented by Acetobacter xylinum isolated from the fermented coconut juice in the laboratory of my advisor were investigated in this study. The results show the pH value and sugar contents of the fermented broths of M. oleifera teas decreased with increasing fermentation time. The antioxidant activities of the fermented broths of 10g/L M. oleifera tea extracts were better than those of 5 g/L M. oleifera ones. In conclusion, the 10g/L M. oleifera tea extracts is more suitable than the 5 g/L ones for the fermentation of M. oleifera tea broths by using A. xylinum.

中文摘要...........................................i
英文摘要...........................................ii
誌謝...............................................iii
目錄...............................................iv
表目錄.............................................vi
圖目錄.............................................vii
一、前言...........................................1
1.1緒論............................................1
1.2研究目的........................................2
二、文獻回顧.......................................3
2.1康普茶簡介......................................3
2.2辣木簡介........................................5
2.3木質醋酸菌(Acetobacter xylinum)介紹..............9
2.4抗氧化介紹......................................14
2.4.1自由基介紹....................................14
2.4.2抗氧化劑......................................14
三、材料與方法......................................19
3.1實驗材料........................................19
3.1.1實驗藥品......................................19
3.1.2實驗儀器......................................20
3.2實驗方法........................................21
3.2.1前培養........................................22
3.2.2主培養........................................22
3.2.3 清除DPPH自由基能力之測定.......................23
3.2.4 總多酚類含量測定..............................24
3.2.5 還原力測定...................................25
四、結果與討論......................................26
4.1糖度變化.........................................26
4.2 pH值變化.......................................28
4.3 DPPH自由基清除試驗..............................30
4.4總多酚含量試驗...................................33
4.5還原能力試驗.....................................36
4.6抗氧化試驗關係圖.................................39
4.6.1 DPPH清除率與總多酚含量關係圖...................39
4.6.2 DPPH清除率與還原能力關係圖.....................41
4.6.3還原能力與總多酚含量關係圖......................43
4.7醋酸纖維膜生長情況...............................45
五、結論...........................................47
六、參考文獻.......................................48
附錄一............................................52
附錄二............................................53
Extended Abstract.................................54
簡歷(CV)..........................................60

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