臺灣博碩士論文加值系統

食用完丟棄的貝殼，經由微生物分解而散發出強烈的氣味，造成環境污染。有研究指出高溫灰化後殼粉使碳酸鈣成分轉為氧化鈣成分， 因具有高pH值且有很強的抗菌活性。本研究探討淡菜殼粉以 4 種形式製備：天然淡菜殼粉及經不同煅燒溫度 ( 600℃-900℃ ) 下煅燒 2 小時的變化，通過掃描式電子顯微鏡( scanning electron microscopy；SEM ) 對煅燒產物的形貌進行探討。淡菜未煅燒殼粉呈塊狀結構，有數條裂紋、表面粗糙、棱角分明，而煅燒產物呈現小球體、表面光滑、結構和形狀發生變化並發生團聚。淡菜殼粉在煅燒前後均呈鹼性( pH>7 )，鹼度隨著煅燒溫度和濃度百分比增加而增加，另添加不同濃度殼粉 ( 0.79 mg/mL - 200 mg/mL ) 對食品病原菌 (Escherichia coli， Staphylococcus aureus) 之抑制效果，由最低殺菌濃度結果顯示殼粉經高溫處理 900℃ 煅燒 2小時在濃度 12.5 mg/mL 及 800℃ 煅燒 2 小時在濃度 50 mg/mL 對於食品病原菌Escherichia coli有抑菌效果。由紙錠擴散法結果顯示煅燒溫度 900℃ 濃度 12.5 mg/mL其對Escherichia coli及Staphylococcus aureus同時有抑菌作用抑菌圈為 10.5 及 9.6 mm。由抗菌活性測試900℃ 濃度 12.5 mg/mL 下可100%抑制大腸桿菌和金黃色葡萄球菌，由實驗結果可知煅燒溫度 900℃ 濃度 12.5 mg/ mL之殼粉可同時抑制抑制大腸桿菌和金黃色葡萄球菌。故利用煅燒廢棄殼粉末生產「天然抑菌劑」可替代合成化學品，期望可以減少環境汙染問題，為產業帶來新商機的同時，達到資源永續、啟動循環經濟之目的。

After consumption, discarded shells decompose through microbial action, emitting strong odors that cause environmental pollution. Studies have shown that high-temperature calcination transforms the calcium carbonate in shell powder into calcium oxide, which has a high pH value and strong antibacterial activity. This study investigates mussel shell powder prepared in four forms: natural mussel shell powder and calcined at different temperatures (600°C-900°C) for 2 hours. The morphology of the calcined products was examined using scanning electron microscopy (SEM). The uncalcined mussel shell powder exhibited a blocky structure with several cracks, a rough surface, and sharp edges. In contrast, the calcined products showed small spherical particles with smooth surfaces, structural and shape changes, and agglomeration. The mussel shell powder remained alkaline (pH > 7) before and after calcination, with alkalinity increasing with higher calcination temperatures and concentration percentages. Additionally, the antibacterial effects against foodborne pathogens (Escherichia coli, Staphylococcus aureus) were tested by adding shell powder in different concentrations (0.79 mg/mL - 200 mg/mL). The minimum bactericidal concentration results showed that shell powder calcined at 900°C for 2 hours at a concentration of 12.5 mg/mL and at 800°C for 2 hours at a concentration of 50 mg/mL inhibited Escherichia coli. The disc diffusion method results showed that calcined at 900°C and a concentration of 12.5 mg/mL inhibited both Escherichia coli and Staphylococcus aureus with inhibition zones of 10.5 and 9.6 mm, respectively. Antibacterial activity tests demonstrated that at 900°C and a concentration of 12.5 mg/mL, 100% inhibition of Escherichia coli and Staphylococcus aureus was achieved. The experimental results indicate that shell powder calcined at 900°C and a concentration of 12.5 mg/mL can simultaneously inhibit Escherichia coli and Staphylococcus aureus. Thus, producing a "natural antibacterial agent" from calcined waste shell powder can replace synthetic chemicals, aiming to reduce environmental pollution, create new business opportunities for the industry, achieve resource sustainability, and initiate a circular economy.

壹、前言 1
貳、文獻回顧 2
一、馬祖海域介紹 2
二、淡菜簡介 3
（一）分布與產值 3
（二）馬祖淡菜品種 4
三、廢棄貝殼之現況 5
四、貝殼主要成份及特性 5
五、廢棄貝殼應用 12
六、煅燒殼粉殺菌機制 14
七、煅燒殼粉之物理特性及粒徑大小對抑菌效果探討 17
八、常見之食品相關病原菌與腐敗菌 20
（一）大腸桿菌 Escherichia coli 20
（二）金黃色葡萄球菌 Staphylococcus aureus 20
（三）沙門氏桿菌 Salminella 21
（四）單核球增多李斯特菌Listeria monocytogenes 21
參、實驗架構 22
肆、實驗材料與方法 23
一、實驗材料 23
（一）樣品來源 23
（二）試驗菌株 23
（三）試藥 23
（四）儀器設備 23
二、微生物實驗 23
（一）實驗樣品製備 24
（二）菌株之保存 24
（三）抑菌試驗 24
三、分析實驗 26
（一）水活性 26
（二）水份含量測定 26
（三）色澤測定（L*a*b*） 26
（四）酸鹼度 26
（五）灰分 27
（六）傅利葉式轉換紅外線光譜儀分析 (Fourier transmission infrared spectrometer, FT-IR) 27
（七）掃描式電子顯微鏡 (scanning electron microscopy, SEM) 與能量散佈光譜儀(energy dispersive X-ray spectrometers, EDS) 分析 27
（八）感應耦合電漿原子發射光譜儀分析 ( Inductively coupled plasma-mass spectrometer, ICP-MS ) 28
（九）氧化還原電位 (Oxidation reduction potential, ORP) 28
四、統計分析 28
伍、結果與討論 29
陸、結論 33
柒、圖表 34
捌、參考文獻 52

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