臺灣博碩士論文加值系統

猴頭菇(Hericium erinaceum)，是中國傳統的菇蕈類，其生理活性成分包括多醣、猴頭素(erinacines)、猴頭酮(hericenones)、三萜類、腺苷及固醇類(sterols)；其中猴頭素主要來自猴頭菇菌絲體，而猴頭酮則來自子實體。猴頭菇具有抗腫瘤、增強免疫力及刺激神經細胞生長等功能。近年來多使用液態發酵培養猴頭菇，而固態發酵則較少人研究，固態發酵優點包括成本低、設備簡單且可在低水活性下進行培養，故本研究目的為探討猴頭菇糙米最適固態培養條件，並對糙米、猴頭菇糙米、猴頭菇菌絲體及子實體之一般成分、呈味特性、生理活性物質、抗氧化性質及成分進行探討。
在不同固態發酵條件下培養猴頭菇糙米，發現猴頭菇糙米最適生長天數為12天，而碳源部分以麥芽糖效果較好，與控制組相比具有顯著差異，氮源及無機鹽類則是以大豆粉及硫酸鎂或碳酸鈉較好，但與控制組並無顯著差異；此外，溫度、水分添加量及接菌量分別為30℃、60%及3 mL時，可得較高之生物質含量，利用上述之培養條件來製備猴頭菇糙米。
在一般成分方面，猴頭菇糙米之水分為5.78%、碳水化合物81.87%、粗灰分1.44%、粗脂肪2.18%及粗蛋白8.73%。在呈味成分方面，猴頭菇糙米之總可溶性糖含量為56.05 mg/mL，以蕈糖含量最多；總游離胺基酸含量為24.20 mg/mL，其中以麩胺酸及精胺酸為主要胺基酸，另MSG-like含量為3.84 mg/g；總核苷酸含量為1.44 mg/g，而風味核苷酸含量為0.22 mg/g；此外，猴頭菇糙米等價鮮味值為12.08 g/100g。由上述結果可知，糙米經過猴頭菇固態發酵後可增加其呈味性質。
在生理活性物質方面，猴頭菇糙米、猴頭菇菌絲體及子實體之腺苷含量分別為0.18、0.40及1.06 mg/g，糙米則未測出；麥角硫因含量則依序為猴頭菇子實體 (0.31 mg/g)＞菌絲體 (0.22 mg/g )＞猴頭菇糙米 (0.07 mg/g)＞糙米 (0 mg/g)；多醣體含量則是猴頭菇子實體 (17.95 mg/g)最高，其次依序為猴頭菇糙米 (11.70 mg/g) ＞菌絲體 (9.42 mg/g)＞糙米 (9.04 mg/g)；總三萜類含量部分，猴頭菇糙米含量為4.13 mg/g，低於猴頭菇菌絲體 (5.93 mg/g)及子實體 (20.55 mg/g)。由生理活性結果顯示，猴頭菇糙米生理性物質含量皆高於糙米，但略低於菌絲體及子實體。
在抗氧化性質方面，糙米、猴頭菇糙米、猴頭菇菌絲體及子實體熱水萃取物於濃度為20 mg/mL時，清除DPPH自由基能力分別為53.85、81.45、88.31及99.41%；還原力分別為0.39、0.58、0.58及0.58；螯合亞鐵離子分別為77.86、89.52、94.24及97.22%。另在乙醇萃取物方面，清除DPPH自由基能力分別為72.01、94.04、96.78及99.25%；還原力分別為0.53、0.63、0.73及0.71；螯合亞鐵離子分別為85.87、91.77、94.61及100.60%。在抗氧化成分方面，四個樣品熱水及乙醇萃取物之抗氧化成分以總酚為主。
綜上所述，糙米經猴頭菇固態發酵後，可提高其呈味特性、生理活性物質、抗氧化能力及抗氧化成分；本研究之結果可作為開發具保健功效猴頭菇相關產品之參考應用。

Hericium erinaceum was a traditional mushroom of Asia and it also was a precious Chinese medicine. It contained many physiologically active materials, including polysaccharides, erinacines, hericenones, triterpenoid, adenosine and sterols. The medicinal effects of Hericium erinaceum such as anti-tumor, immunomodulation and stimulation of the growth of nerve factors had been found.
In this study, brown rice was used to produce Hericium erinaceum fermented brown rice. The objective of this study was to investigate the general composition, taste components, physiologically active components, antioxidant properties of brown rice, Hericium erinaceum mycelia (HEM), fruiting body (HEFB) and Hericium erinaceum fermented brown rice (HEBR).
Results showed that the most optimal conditions for solid-state fermentation of Hericium erinaceum was to use brown rice as medium, incubated for 12 days, moisture content at 60% , temperature at 30℃ and used maltose as carbon source.
In terms of the general composition of Hericium erinaceum fermented brown rice is 81.87% carbonhydrate, 5.78% moisture, 8.73% crude protein, 2.18% crude fat, and 1.44% crude ash. With regard to contents of taste components as expressed equivalent umami concentration, Hericium erinaceum fruiting body (865.62 g/100g) was the highest among mycelia (69.86 g/100g), Hericium erinaceum fermented brown rice (12.08 g/100g) and brown rice (0.09 g/100g). With regard to physiologically active components of adenosine, ergothioneine and triterpenoid of HEFB (1.06, 0.31 and 20.55, respectively) the y were higher than those of HEM (0.40, 0.22 and 5.93, respectively) and HEBR (0.18, 0.07 and 4.13, respectively).
The EC50 scavenging abilities on DPPH radicals of hot water extracts were in the descending order: brown rice (8.17 mg/mL) ＞HEBR (6.33 mg/mL)＞HEM (3.06 mg/mL)＞HEFB (2.12 mg/mL). The EC50 of the reducing powers of hot water extracts were in the descending order: brown rice (72.30 mg/mL) ＞HEBR (3.26 mg/mL)≒ HEFB (3.21 mg/mL) ＞HEM (0.77 mg/mL). The EC50 of chelating abilities on ferrous ions of hot water extracts were in the descending order: HEBR (8.89 mg/mL)＞HEM (5.41 mg/mL)＞brown rice (3.24 mg/mL)＞HEFB (0.67 mg/mL).
The EC50 scavenging abilities on DPPH radicals of ethanolic extracts were in the descending order: brown rice (6.61 mg/mL) ＞HEBR (2.71 mg/mL)＞HEM (2.08 mg/mL)＞HEFB (0.82 mg/mL). The EC50 of the reducing powers of ethanolic extracts were in the descending order: brown rice (15.34 mg/mL) ＞HEFB (3.04 mg/mL)＞HEBR (2.86 mg/mL)＞HEM (0.73 mg/mL). The EC50 of chelating abilities on ferrous ions of ethanolic extracts were in the descending order: brown rice (3.34 mg/mL)＞HEBR (2.33 mg/mL)＞HEFB (0.34 mg/mL)＞HEM (0.28 mg/mL). No matter it is the extracts of hot water or of ethanolic, the total phenols were the highest components of all samples in the analyzed antioxidant components.
In conclusion, Hericium erinaceum fermented brown rice prepared from the solid state fermentation of brown rice had better performance on nutrition, taste quality, physiologically active components and antioxidant properties.

摘要 I
Abstract III
表次 VIII
圖次 X
前言 1
第一章 文獻回顧 3
一、猴頭菌屬 3
（一）猴頭菌屬簡介 3
（二）猴頭菌屬之種類 3
二、猴頭菇之簡介 4
（一）猴頭菇簡介 4
（二）猴頭菇之自然分布 4
（三）猴頭菇機能性成分 5
（四）猴頭菇之生理活性 11
三、糙米 14
（一）糙米簡介 14
（二）-氨基丁酸 (-Aminobutyric acid; GABA) 14
四、固態發酵 15
（一）固態發酵定義 15
（二）固態發酵之特點 15
（三）固態發酵與液態發酵之比較 18
（四）測量固態發酵生物量之方法 19
（五）菇類固態發酵之相關文獻 22
五、食藥用菇之呈味性質 23
（一）游離胺基酸 23
（二）核苷酸 24
（三）可溶性糖 29
六、自由基與活性氧 31
（一）自由基與活性氧分子簡介 31
（二）自由基與活性氧之來源 33
（三）脂質過氧化物 36
七、抗氧化系統 39
（一）抗氧化劑的抗氧化原理 39
（二）抗氧化劑的分類 41
第二章 材料方法 48
一、實驗材料 48
二、實驗方法 48
（一）菌株培養及接種源製備 48
（二）固態發酵 49
（三）一般成分分析 51
（四）呈味物質分析 53
（五）生理活性物質分析 56
（六）猴頭菇糙米發酵產品抗氧化及成分評估 59
（七）統計分析 63
第四章 結果討論 64
一、培養條件之探討 64
（一）猴頭菇糙米固態發酵之最適化培養條件 64
1.猴頭菇糙米固態發酵之生長曲線 64
2.最適培養溫度 64
3.最適接菌量探討 72
4.最適水分添加量探討 72
5.最適氮源之探討 75
6.最適碳源之探討 75
7.最適無機鹽類之探討 78
二、一般成分分析 78
（一）水分 78
（二）碳水化合物 78
（三）粗灰分 78
（四）粗脂質 81
（五）粗蛋白 81
三、呈味物質分析 81
（一）可溶性糖之測定 81
（二）游離胺基酸之組成 83
（三）核苷酸之組成 86
四、生理活性物質分析 91
（一）腺苷 91
（二）麥角硫因 93
（三）多醣體 93
（四）總三萜類 94
五、抗氧化性質分析 95
（一）熱水及乙醇萃取物之萃取率 95
（二）熱水萃取物之抗氧化性質 95
（三）乙醇萃取物之抗氧化性質 105
（四） 熱水及乙醇萃取物抗氧化性質之EC50 113
（五）熱水及乙醇萃取物之TEAC 119
（六）抗氧化成分分析 120
第五章 結論 127
第六章 參考文獻 129

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