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研究生:黃湘涵
研究生(外文):HUANG, XIANG-HAN
論文名稱:不同溫度製程對台式泡菜發酵產物的影響
論文名稱(外文):Effects of Different Temperature Processing on Fermentation Products of Taiwanese Kimchi
指導教授:汪嵩遠汪嵩遠引用關係
指導教授(外文):WANG, SUNG-YUAN
口試委員:陳樹人林昱文
口試委員(外文):CHEN, SHU-RENLIN, YU-WEN
口試日期:2020-07-16
學位類別:碩士
校院名稱:實踐大學
系所名稱:食品營養與保健生技學系碩士班
學門:醫藥衛生學門
學類:營養學類
論文種類:學術論文
論文出版年:2020
畢業學年度:108
語文別:中文
論文頁數:62
中文關鍵詞:台式泡菜發酵溫度黑芥酸鉀異硫氰酸烯丙酯有機酸
外文關鍵詞:Taiwanese KimchiFermentation temperatureSinigrinAllyl isothiocyanateOrganic acid
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  • 點閱點閱:77
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謝誌 Ⅰ
摘要 Ⅱ
Abstract Ⅲ
中英文對照 Ⅳ
縮寫對照 Ⅷ
目錄 Ⅸ
圖目錄 XI
表目錄 XIII
壹、緒論 1
一、十字花科(Brassicaceae) 1
二、高麗菜(Cabbage, Brassica oleracea var. capitata) 1
三、硫代葡萄糖苷(Glucosinolates) 2
四、發酵食品 8
五、發酵作用 10
六、控制發酵之方法 11
貳、 研究目的與實驗架構 12
一、研究目的 12
二、實驗架構 13
參、 材料與方法 14
一、實驗材料 14
(一)台式泡菜樣品 14
(二)化學試劑 14
(三)儀器與設備 15
二、實驗方法 16
(一)台式泡菜製備 16
(二)台式泡菜樣品處理 18
(三)菌數測定 18
(四)pH值測定 18
(五)可滴定酸測定 19
(六)鹽度測定 19
(七)有機酸定量 20
(八)黑芥酸鉀(Sinigrin, SNG)定量 21
(九)異硫氰酸烯丙酯(Allyl isothiocyanate, AITC)濃度測定 22
(十)統計分析 23
肆、 結果與討論 24
一、不同溫度製程下台式泡菜微生物變化 24
二、不同溫度製程下台式泡菜PH值、可滴定酸、鹽度變化 27
三、不同溫度製程下台式泡菜有機酸含量變化 31
四、不同溫度製程下台式泡菜硫代葡萄糖苷及其降解產物含量變化 45
伍、結論 53
陸、建議 54
參考文獻 55
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