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研究生:劉宗翰
研究生(外文):Zong-Han Liu
論文名稱:光照香蕉熟成對色胺酸含量影響之研究
論文名稱(外文):The Effects of Different Lights on L-tryptophan Concentration in Banana
指導教授:陳建銘陳建銘引用關係
指導教授(外文):Chien-Ming Chen
口試委員:黃偉展李仁愛陳建銘
口試委員(外文):Wei-Jan HuangJen-Ai-LeeChien-Ming Chen
口試日期:2016-07-19
學位類別:碩士
校院名稱:國立臺北科技大學
系所名稱:光電工程系研究所
學門:工程學門
學類:電資工程學類
論文種類:學術論文
論文出版年:2016
畢業學年度:104
語文別:中文
中文關鍵詞:香蕉、色胺酸、市售紫外光、高效液相層析儀、薄層層析法
外文關鍵詞:L-tryptophancommercial UV lightThin Layer ChromatographyHigh Performance Liquid Chromatography
相關次數:
  • 被引用被引用:1
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  • 下載下載:28
  • 收藏至我的研究室書目清單書目收藏:1
近年來,利用紫外發光二極體照射初摘葡萄於熟成期可增加類胡蘿蔔素的方法已獲得成果;本研究針對香蕉熟成過程,照光對香蕉中色胺酸影響的實驗報告。本次實驗分為三階段,第一批香蕉使用薄層層析法(TLC)檢測經由藍光、遠紅外光、市售紫外光照射之香蕉其色胺酸含量。由Image J進行定量分析結果得知藍光及市售紫外光熟成會增加色胺酸。第二批香蕉以藍光熟成後使用高效液相層析儀(HPLC)分析其色胺酸含量之多寡,結果顯示照射藍光並無顯著成長。第三批香蕉在市售紫外光熟成後,對樣品進行HPLC、蛋白質定量、TLC定量、液相串聯質譜儀分析,經過由市售紫外光照射熟成之香蕉果肉,其色胺酸含量增加26%;經市售紫外光照射熟成之香蕉果皮,含量增加高達65%,證實照射本市售紫外光確實能夠增加香蕉色胺酸含量。在蛋白質定量得知在市售紫外光照射熟成之香蕉果肉總體蛋白質增加175%;市售紫外光照射熟成之香蕉果皮總體蛋白質增加129%。使用TLC定量證實其檢測趨勢與HPLC符合,根據TLC Rf值確認出酥胺酸亦有增加。最後使用液相串聯質譜儀進行定性分析,證實在反應時間5.5分鐘訊號確實是由色胺酸所產生。
In recent years, the use of Ultraviolet light-emitting diode illumination on ripening grapes to increase carotenoid has been presented. This study demonstrated the relations between ripening process and lighting procedure of banana on L-tryptophan.
Experiments are divided into three times, the first time banana ripened by blue light LED, far infrared light, commercial UV light, calcium carbide. Samples analyzed by thin layer chromatography (TLC) to quantify L-tryptophan content. The results showed that blue light LED and commercial UV light increased L-tryptophan. The second time of banana ripened by blue light LED using high performance liquid chromatography (HPLC) analyzed the concentration of L-tryptophan. The results showed no significant growth after blue light LED ripened. The last time HPLC, BCA protein assay, TLC quantitative, liquid chromatography tandem mass spectrometer analyses in banana processing using commercial UV light. After commercial UV light ripened not only banana pulp L tryptophan content increased 26% ; but banana peel L tryptophan increased up to 65%. In BCA protein assay it is showed that commercial UV light ripened banana pulp total protein increased 175%; banana peel total protein also increased 129%. TLC quantitative confirmed it has same concentration trend with HPLC. According to TLC Rf value indicated that L tyrosine also increased. Liquid chromatography tandem mass spectrometry confirmed that retention time 5.5 minutes the signal truly generated by L tryptophan.
摘要 I
ABSTRACT II
誌謝 IV
目錄 V
圖目錄 IX
表目錄 XII
第一章 緒論 1
1.1前言 1
1.2 研究動機 2
1.3色胺酸 4
1.3.1 色胺酸簡介 4
1.3.2 生物體中L-tryptophan 之來源 4
1.3.3 L-tryptophan 之代謝途徑 5
1.3.3.1 血清素(serotonin) 6
1.3.3.2 犬尿胺酸(kynurenine) 6
1.3.3.3 色胺(tryptamine) 6
1.3.3.4 褪黑激素(melatonin) 7
1.3.4 色胺酸吸收波長 8
1.4 研究流程 9
第二章 實驗材料 10
2.1實驗香蕉 10
2.2 實驗暗房架設 10
2.3 實驗光源規格 11
2.3.1 市售紫外光規格 11
2.3.2 遠紅外光規格 12
2.3.3藍光規格 13
2.4 實驗藥劑 14
2.5 實驗儀器 14
第三章 樣品處理 16
3.1 流程圖 16
3.2 手工去皮 16
3.3 均質方法 17
3.3.1 粗均質法 17
3.3.2 細均質法 17
3.4 離心方法 18
3.4.1 3000 rpm離心 18
3.4.2 12000 rpm 離心 19
第四章 TLC 分析方法與結果 20
4.1 薄層層析法 20
4.2 分析方法 22
4.3 Image J影像處理 24
4.4結果 25
第五章 HPLC分析方法與結果 27
5.1 HPLC 分析方法 27
5.1.1 系統架構 27
5.1.2 L-tryptophan螢光結構 28
5.1.3 HPLC 條件 28
5.2 分析方法之確效 29
5.2.1檢量線線性 (Linearity) 29
5.2.2準確度試驗(Accuracy) 29
5.3.3 精密度試驗(Precision) 30
5.4 統計方法 30
5.5 色胺酸標準品之確效性分析 31
5.5.1 檢量線線性(Linearity) 31
5.5.2 準確度(Accuracy)和精密度(Precision) 31
5.6 檢測樣品中的L-tryptophan 含量 35
5.6.1 藍光光強熟成香蕉果肉HPLC定量結果 35
5.6.2 市售紫外光熟成香蕉果肉HPLC定量結果 37
5.6.3 市售紫外光熟成香蕉果皮HPLC定量結果 39
5.7 討論 41
第六章 市售紫外光熟成香蕉之蛋白質定量 42
6.1蛋白質定量 42
6.2 市售紫外光熟成香蕉果肉蛋白質定量結果 44
6.3 市售紫外光熟成香蕉果皮蛋白質定量結果 46
6.4 討論 48
第七章 市售紫外光熟成香蕉之TLC定量 50
7.1 TLC 定量 50
7.2 市售紫外光熟成香蕉果肉TLC定量結果 51
7.3 市售紫外光熟成香蕉果皮TLC定量結果 53
7.4 討論 55
第八章 LC-MS/MS對L-tryptophan定性分析 57
8.1系統架構 57
8.2 電灑法 59
8.3 分析條件 60
8.3.1 LC 條件 60
8.3.2 L-tryptophan 優化參數 60
8.4 使用LC-MS/MS定性L-tryptophan結果 61
第九章 結論與未來展望 64
9.1 結論 錯誤! 尚未定義書籤。
9.2 未來展望 66
參考文獻 68
附錄 71
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