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研究生:蔡錦誼
研究生(外文):Jin-Yi Tsai
論文名稱:茶葉萃取液對組織胺生產菌之抑菌作用與在魚肉保鮮之應用
論文名稱(外文):Inhibition Effect of Tea Extracts on Histamine-Producing Bacteria and Their Application in Marlin Preservation
指導教授:蔡永祥蔡永祥引用關係林家民林家民引用關係
指導教授(外文):Yung-Hsiang TsaiChia-Min Lin
口試委員:蔡永祥林家民黃鈺茹林仲聖
口試委員(外文):Yung-Hsiang TsaiChia-Min LinYu-Ru HuangChung-Sheng Lin
口試日期:2013-07-29
學位類別:碩士
校院名稱:國立高雄海洋科技大學
系所名稱:水產食品科學研究所
學門:農業科學學門
學類:食品科學類
論文種類:學術論文
論文出版年:2013
畢業學年度:101
語文別:中文
論文頁數:103
中文關鍵詞:茶葉萃取液組織胺生產菌保鮮
外文關鍵詞:Tea ExtractsHistamine-Producing BacteriaPreservation
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本研究以不同發酵程度茶葉 (綠茶、烏龍茶及紅茶) 與不同溶劑(水、甲醇及乙醇) 萃取之茶葉萃取液對五株組織胺生產菌Enterobacter aerogenes、Morganella morganii、Proteus vulgaris、Raoultella ornithinolytica及Staphylococcus capitis之抗菌效果。研究結果顯示,不同茶葉之抗菌效果為:綠茶>烏龍茶>紅茶,不同萃取溶劑之抗菌效果為:甲醇茶葉萃取液>乙醇茶葉萃取液>水萃取液,茶葉萃取液對革蘭氏陽性菌Staphylococcus capitis抗菌效果最佳,革蘭氏陰性菌效果較差;整體而言以綠茶甲醇萃取液抗菌效果最佳。茶葉使用不同溶劑萃取時,綠茶之萃取率介於11.7-17.6%之間,烏龍茶之萃取率介於7.9-21.5%之間,紅茶之萃取率介於3.4-13.7%之間。另外,以綠茶不同溶劑萃取出之總多酚含量介於267.4-456.7 mg/g之間,烏龍茶之總多酚含量介於219.7-346.0 mg/g之間,紅茶之總多酚含量介於127.3-199.9 mg/g之間。整體而言,以烏龍茶甲醇萃取率最高達21.5%,其次為綠茶甲醇萃取率17.6%;總多酚含量以綠茶甲醇萃取物最高達456.7 mg/g,其次為烏龍茶甲醇萃取物 (346.0 mg/g)。結果顯示,使用甲醇作為溶劑的萃取效果最佳。

因此本研究選擇綠茶與烏龍茶甲醇萃取液 (100 mg/ml) 分別浸泡旗魚肉樣品20分鐘,另外無菌水處理作為對照控制組以及未處理者(控制組),樣品經處理後,分別貯存在4℃、15℃及25℃,觀察旗魚肉貯藏期之pH值、總揮發性鹽基態氮 (Total volatile basic nitrogen, TVBN)、生菌數及組織胺含量之變化。結果顯示與控制組相比,茶葉萃取液具有延緩總生菌數的生長、TVBN的產生及旗魚肉中組織胺的生成,而綠茶萃取液的效果較佳。若以魚肉初期腐敗指標值 TVBN (25 mg/100 g) 作判斷,於4℃時,保存期限從第5天延長至第15天;於15℃時,保存期限從第1天延長至第7天,於25℃時,保存期限從24小時延至72小時。另外,進一步將旗魚肉以聚乙烯 (PE) 或真空袋 (VP) 包裝,以及浸泡綠茶甲醇萃取液(100 mg/ml) 20分鐘再以聚乙烯袋 (GT+PE) 或真空袋 (GT+VP) 包裝後,於4℃貯存18天,觀察旗魚肉貯藏期之pH值、硫巴比妥酸價 (TBA)、總揮發性鹽基態氮 (TVBN)、生菌數、嗜冷菌及組織胺含量之變化。結果顯示與PE組相比,GT+PE組與GT+VP組具有延緩硫巴比妥酸價(TBA)、總揮發性鹽基態氮(TVBN)、生菌數的生成,而GT+VP組的效果最佳。若以魚肉初期腐敗指標值TVBN (25 mg/100 g) 作判斷,於4℃貯存時,綠茶甲醇萃取液配合真空包裝 (GT+VP) 組之保存期限可從3天可延長至18天。綜合前述,茶葉萃取液可作為旗魚肉之清洗劑,並具有保鮮和延長保存期限的效果,其中又以綠茶甲醇萃取液清洗效果較烏龍茶甲醇萃取液效果較佳,配合真空包裝的效果更好。
Antioxidation and antibacterial effects of tea extracts have been reported but the preservation and inhibition of histamine production in seafood is not been studied. Thus, three types of tea, green, oolong, and black were extracted with different solvents, water, methanol, and ethanol were used to evaluate the preservative effects and inhibition of histamine-producing bacteria. Among the types of tea, green tea showed the highest antibacterial effects, followed by oolong tea and black tea. For the solvents, methanol extract show the highest antibacterial effects, followed by ethanol and water. Gram-positive bacteria were more susceptible than gram-negative ones against tea extracts. Of all extracts, the combination of green and methanol extract showed the highest antibacterial effects of all extracts. The yields of tea extracts were as following, green, oolong, and black tea extracts ranged between 11.7-17.6%, 7.9-21.5%, and 3.4-13.7%, respectively. The amounts of total polyphenol of tea extracts were 267.4-456.7, 219.7-346.0, and 127.3-199.9 mg/g for green, oolong and black tea, respectively. Among the extracts, the methanol extract had higher yield than other extracts. The methanol extract of green tea had the highest yield, 456.7 mg/g, then the methanol extract of oolong tea, 346.0 mg/g.

Therefore, methanol extracts of green and oolong tea (100 mg/ml) were used for the inhibition of histamine and preservation in marlin samples. The marlin samples were soaked in the methanol extract of green tea or oolong tea for 20 min, then stored at 4°C, 15°C or 25°C. Aerobic plant count (APC), total volatile basic nitrogen (TVBN) and histamine contents of marlin samples were analyzed. Results showed that the levels of APC, TVBN, and histamine in the marlin samples were lower in the samples treated with the tea extracts than in untreated control. Use the TVBN at 25 mg/100 g as a standard set by Taiwan Food and Drug Administration (TFDA), the shelf life of the marlin samples at 4°C, 15°C, and 25°C was extended from 5 to 15 days, 1 to 7 days, and from 24 to 72 hours, respectively. In addition, combination effect of tea extract and vacuum packing was determined. The marlin samples treated with or without the methanol extract of green tea (100 mg/ml), then packed with vacuum packing (VP; GT+VP) or non-vacuum packing in polyethylene bags (PE; GT+PE). The samples were stored at 4°C for 18 days and the levels of APC, thiobarbituric acid (TBA), and histamine were analyzed. The combination of green tea extract and vacuum packing (GT+VP) showed the best results for reducing APC, TBA, TVBN, and histamine. Our results indicated that the methanol extract of green extract showed a good potential for inhibition of histamine and preservation of marlin and combining with vacuum packing could enhance the efficacy.
目錄
中文摘要 I
目錄 III
表目錄 IV
圖目錄 V
壹、文獻整理
一、 魚介類死亡後之生化學變化 1
二、生物胺 2
三、食品中毒之組織胺 4
四、魚介類鮮度判定指標值 9
五、茶 12
六、脂質氧化 14
七、食品之包裝技術 17
八、抗氧化劑 (物) 之種類與抗氧化機制 19
貳、茶葉萃取液對組織胺生產菌之作用
一、前言 33
二、材料與方法 35
三、結果與討論 38
參、茶葉萃取液對旗魚肉之保鮮作用
一、前言 43
二、材料與方法 45
三、結果與討論 50
肆、綠茶萃取液對旗魚肉之真空包裝保鮮作用
一、前言 65
二、材料與方法 67
三、結果與討論 70
伍、結論 79
陸、參考文獻 81

表目錄
表1-1. 生物胺之前驅物質與化學結構 23
表1-2. 各國食品中組織胺限定標準 24
表1-3. 茶中之主要成分 25
表1-4. 類黃酮之化合物結構 26
表1-5. 主要抗氧化物質之抗氧化活性和膳食來源 27
表1-6. 各種抗氧化物質的成份、來源與生理效用 28
表2-1. 市售茶葉之不同有機溶劑萃取物(50和100 mg/ml) 使用紙錠擴散法對組織胺生產菌株之抗菌活性 40
表2-2. 茶葉萃取液對組織胺生產菌株之最低抑制濃度與最低殺菌濃
度 (mg/mL) 41
表2-3. 市售茶葉不同有機溶劑之萃取率與總酚類含量 42

圖目錄
圖1-1. 食品中的生物胺形成路徑 29
圖1-2. 組織胺之代謝路徑 30
圖 1-3. 常見四種主要之兒茶素結構 31
圖 1-4. 脂質氧化與丙二醛形成之機制 32
圖 2-1. 實驗架構 34
圖 3-1. 實驗架構 44
圖 3-2. 綠茶及烏龍茶甲醇萃取液 (100 mg/mL) 浸泡旗魚肉後之大
腸桿菌群數 56
圖 3-3. 綠茶及烏龍茶甲醇萃取液 (100 mg/mL) 浸泡旗魚肉後之大
腸桿菌數 57
圖 3-4. 綠茶及烏龍茶甲醇萃取液 (100 mg/mL) 浸泡旗魚肉後之生
菌數 58
圖 3-5. 旗魚肉浸泡綠茶或烏龍茶茶葉甲醇萃取液 (100 mg/ml) 20分
鐘後,貯存於4℃下 (A) pH值與 (B) TVBN含量之變化 59
圖 3-6. 旗魚肉浸泡於綠茶或烏龍茶甲醇萃取液 (100 mg/ml) 20分鐘
後,貯存於4℃下 (A)總生菌數含量與 (B)組織胺之變化 60
圖 3-7. 旗魚肉浸泡於綠茶或烏龍茶甲醇萃取液 (100 mg/ml) 20分鐘
後,貯存於15℃下 (A)pH值與 (B)TVBN (mg/ 100 g)含量之
變化 61
圖 3-8. 旗魚肉浸泡不同於綠茶或烏龍茶甲醇萃取液(100 mg/ml) 20
分鐘後,貯存於15℃下 (A)總生菌數與 (B)組織胺含量之變
化 62
圖 3-9. 旗魚肉浸泡於綠茶或烏龍茶甲醇萃取液 (100 mg/ml) 20分鐘
後,貯存於25℃下 (A)pH值與 (B)TVBN (mg/100 g)含量之
變化 63
圖 3-10. 旗魚肉浸泡不同茶葉甲醇萃取液 (100 mg/ml) 20分鐘後,貯
存於25℃下總生菌數 (A)與組織胺 (B)含量之變化 64
圖 4-1. 實驗架構 66
圖 4-2. 旗魚肉以真空 (VP) 或無真空包裝聚乙烯袋 (PE) 包裝,以
及浸泡綠茶甲醇萃取液 (100 mg/ml) 20分鐘,再以聚乙烯袋
(GT+PE)或真空包裝 (GT+VP)後,於4℃貯存18天之總生菌
數變化 73
圖 4-3. 旗魚肉以真空 (VP) 或聚乙烯袋 (PE) 包裝,以及浸泡綠茶
甲醇萃取液 (100 mg/ml) 20分鐘,再以聚乙烯袋 (GT+PE) 或
真空袋 (GT+VP) 包裝後,於4℃貯存18
天之嗜冷菌數變化 74
圖 4-4. 旗魚肉以真空 (VP) 或聚乙烯袋 (PE) 包裝,以及浸泡綠茶
甲醇萃取液 (100 mg/ml) 20分鐘,再以聚乙烯袋 (GT+PE) 或
真空袋 (GT+VP) 包裝後,於4℃貯存18天之pH 值變化 75
圖 4-5. 旗魚肉以真空 (VP) 或聚乙烯袋 (PE) 包裝,以及浸泡綠茶
甲醇萃取液 (100 mg/ml) 20分鐘,再以聚乙烯袋 (GT+PE) 或
真空袋 (GT+VP) 包裝後,於4℃貯存18天之揮發性鹽基態氣
(TVBN) 變化 76
圖 4-6. 旗魚肉以真空 (VP) 或聚乙烯袋 (PE) 包裝,以及浸泡綠茶
甲醇萃取液 (100 mg/ml) 20分鐘,再以聚乙烯袋 (GT+PE) 或
真空袋 (GT+VP)包裝後,於4℃貯存18天之硫巴比妥酸價
(TBA) 變化 77
圖 4-7. 旗魚肉以真空 (VP) 或聚乙烯袋 (PE) 包裝,以及浸泡綠茶
甲醇萃取液 (100 mg/ml) 20分鐘,再以聚乙烯袋 (GT+PE) 或
真空(GT+VP) 包裝後,於4℃貯存18天之組織胺含量變化
78
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