臺灣博碩士論文加值系統

經常出現在臺灣家常菜餚豆乾被檢驗出含致癌物二甲基黃，商業用於豆乾染色之人工合成食用色素(artificial food colors, AFCs)如黃色五號、紅色六號，過去研究則發現當兒童攝取量 ≥ 50 mg時，過動行為及過敏現象較攝取< 50 mg明顯，但事實上該劑量尚未超過美國FDA建議人工合成食用色素(AFCs)兒童每日攝取量(黃色五號：112.5 mg)。而作為豆乾著色劑之一的醬油中含有微量甲基乙二醛(methylglyoxal, MGO)，近來研究發現該化合物與神經功能喪失有關，造成食用醬油對於健康危害之風險。隨著健康意識的抬頭，食用著色劑不再被視為一種必要的添加劑，世界各國逐漸嚴格限量過去具有健康危害爭議的人工化學合成色素之使用，使得尋找替代人工化學合成色素相對安全健康之染色材料成了當務之急。有鑑於此，本研究將提出一個以豆乾作為著色篩選平臺，藉由色彩三原色紅黃藍調和概念，探討臺灣市場流通之天然染色素材，以組合式配方由液相系統轉移至固相系統之著色效果，尋得色調搭配良好之豆乾染色比例，評估天然色素作為未來豆乾著色劑之可能性，在保有傳統認知豆乾為黃褐色飲食文化之下，將豆乾食品推向更符合現今社會食品安全之需求與健康飲食的概念，並藉由上色過程增加後端殺菌柵欄高度，以期達到延長豆乾貨架期之目的。同時透過PC12 (rat adrenal medulla pheochromocytoma)細胞，探討每日膳食中甲基乙二醛暴露量對於神經細胞所造成的危害風險。本實驗結果顯示調色配方G0.2：0.8及C0.08：0.92其消費者眼睛感官品質接受性以及購買慾望與市售豆乾相當，顯示本次實驗使用之天然色素Gardenia yellow、Curcumin、Radish red具成為未來豆乾染色素材之潛力；而增加後端殺菌欄柵高度以及低溫貯存之柵欄高度皆可抑制微生物的活動，其中以增加低溫貯存之柵欄高度更能輔助保存期限延長。臺灣市售醬油、可樂透過HPLC定量換算其每日膳食暴露濃度分別為9.54及52.73 µM，無論在同一代細胞或是隔代細胞，在統計上皆無顯示甲基乙二醛(< 50 µM)影響PC12生長，因可免除醬油、可樂中甲基乙二醛膳食暴露量對於神經細胞PC12生長危害之憂慮。

Carcinogen methyl yellow had been examined in soy products such as dried tofu in Taiwan. Further researches had indicated that artificial food colors (AFCs) for instance the common food colorant on dried tofu cochineal red A and sunset yellow had also been shown to affect children’s intelligence, attention, hyperactivity, and allergy when children consumed ≥ 50 mg . In addition, the soy sauce, which is often used as coloring agent of dried tofu contains tiny methylglyoxal (MGO) which is harmful to the organism. As mentioned above, our aim of this study will get some optimal dyeing formulas which can replace artificial food colors as food colorants on dried tofu. To investigate into the possibility of prolonging the shelf life of pressed tofu by secondary heating, dyeing formulas and refrigeration. Through the same generation and filial generation PC12 (rat adrenal medulla pheochromocytoma) cell to assess the effects of methylglyoxal on neuron cellular morphology and cell cycle at the dietary exposure in soy sauce and cola. We found that dyeing formulas G0.2：0.8 and C0.08：0.92 had the consistency about the consumer eye sensory quality acceptance and the desire to buy between the colors of commercial dried tofu. The natural pigments used in our experiment: Gardenia yellow, Curcumin, and Radish red would be food colorants of dried tofu in the future. In the total plate count of dried tofu test, the result showed that the secondary heating and refrigeration were helpful for controlling the growth of microorganism on dried tofu. The results from the same generation and filial generation PC12 cell suggested that dietary exposure of methylglyoxal (<50 μM) in soy sauce and cola did not affect neuron cellular morphology and cell cycle significantly.

誌謝 III
摘要 IV
Abstract V
目錄 VI
附圖索引： IX
附表索引： X
圖目錄： XI
表目錄： XII
縮寫表： XIII
第壹章、文獻回顧 1
第一節 豆乾之簡介 1
(一)豆乾 1
(二)大豆球蛋白與豆乾加工製作流程 1
(三)臺灣豆乾相關食安事件 5
第二節 食品色彩學 7
(一)人類的色覺 7
(二)食品顏色之呈色 8
(三)食品顏色測定與Lab系統 9
(四)食品顏色與消費者接受性 10
(五)消費者接受性與感官品評 10
第三節 市售豆乾中的著色劑 11
(一)食品著色劑(food colorant)之分類 11
(二)人工合成食用色素作為豆乾著色劑之議題 15
(三)醬油作為著色劑之顧慮 17
(四)甲基乙二醛(methylglyoxal , MGO) 19
(五)天然染色潛力素材作為未來豆乾著色劑 23
第四節 細胞生長分析 25
(一) 3-(4,5-Dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide(MTT)試驗 25
(二) Trypan blue exclusion test of cell viability試驗 26
(三)細胞週期分析 26
第五節 市售豆乾中之保存期限 28
(一)影響市售豆乾食品保存期之因素探討 28
(二)豆乾中防腐劑使用規範 29
(三)防腐劑效用之探討 30
(四)欄柵技術與豆乾保存期限 31
第貳章、研究目的與架構 32
第一節 研究目的 32
第二節 實驗架構 32
第參章、材料與方法 33
第一節 實驗材料 33
(一)豆乾 33
(二)豆乾天然染色潛力素材 33
(三)甲基乙二醛(MGO)定量分析溶劑與藥品 33
(四)細胞試驗藥品 34
第二節 實驗方法 35
(一)天然染色潛力素材作為豆乾著色劑之可行性 35
(二)欄柵技術與豆乾保存期限 36
(三)食品中甲基乙二醛(MGO)定量 37
(四)不同劑量短時間細胞試驗 38
(五)低劑量長時間細胞試驗 40
第三節 統計分析 43
(一)天然染色潛力素材作為豆乾著色劑之可行性 43
(二)不同劑量短時間細胞試驗細胞存活率 43
(三)低劑量長時間細胞試驗細胞存活率 44
(四)低劑量長時間細胞試驗細胞週期 44
第肆章、結果 45
第一節 天然染色潛力素材作為豆乾著色劑之可行性 45
(一)豆乾天然染色潛力素材濃度篩選 45
(二)豆乾天然染色潛力素材加熱溫度與時間篩選 46
(三)組合式天然染色潛力素材之顏色預測 48
(四)豆乾天然染色潛力素材與消費者型品評試驗 49
第二節 欄柵技術與豆乾保存期限 51
第三節 食品中甲基乙二醛(MGO)定量 53
第四節 低劑量細胞試驗 54
(一)不同劑量短時間細胞試驗 54
(二)低劑量長時間細胞試驗 55
第伍章、討論 56
第一節 天然染色潛力素材作為豆乾著色劑之可行性 56
第二節 欄柵技術與豆乾保存期限 58
第三節 食品中甲基乙二醛(MGO)定量 59
第四節 低劑量細胞試驗 61
第陸章、圖表 63
第柒章、結論 85
第捌章、參考文獻 87
英文參考文獻 87
中文參考文獻 93
第玖章、附錄 94
消費者豆乾喜好性品評事前計畫： 94
豆乾之品評試驗問卷： 97

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