探討不同培養溫度Aspergillus niger 對丹參之機能性影響

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研究生：	李義賢 I-Hsien Lee
論文名稱：	探討不同培養溫度Aspergillus niger 對丹參之機能性影響
指導教授：	徐敬衡
口試委員:
學位類別：	碩士 Master
系所名稱：	工學院 - 化學工程與材料工程學系 Department of Chemical & Materials Engineering
論文出版年：	2019
畢業學年度：	107
語文別：	中文
論文頁數：	102
中文關鍵詞：	丹參、Aspergillus niger 、固態發酵、發酵溫度、丹酚酸B 、檸檬酸、還原糖、葡萄糖胺、總縮合丹寧
相關次數：	點閱：21 下載：0
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相關研究指出微生物可利用中草藥中較不容易被生物所利用的醣類及蛋白質物，並將其分解成小分子的醣類、胺基酸等較容易被基收的物質，此外，還能提升藥品的療效、去除或降低植物體中的毒性成份、提升提取效率、增加中草藥的整體使用率等等。
丹參為一市面上常見且耳熟的傳統中草藥，對丹參的提取與生物實驗已經不斷的被報導。但綜觀丹參相關文獻，對丹參進行生物轉換之討論甚少。故本研究嘗試使用在食品工業上常見之真菌Aspergillus niger 對丹參進行固態發酵。並將重點置於探討不同發酵溫度對丹參之機能性測試及著名指標成分－丹酚酸B之含量的影響。
經固態發酵過後，丹酚酸B總量較對照組(未接菌)來的多，而總多酚含量及DPPH自由基捕捉能力也有被提升。口感上，由於發酵後縮合丹寧大幅度減少，代表提取液中的營養成分更容易被人體所吸收、苦澀味亦大部分被去除，另外發酵過程產生適量的檸檬酸可改善口感，並促進食欲。

Related studies have pointed out that microorganisms can use cellulose and protein in Chinese herbal medicines and decompose them into small molecules such as sugars and amino acids, which are more easily collected. In addition, it can improve the efficacy of drugs, remove or reduce toxic components in plants, improve extraction efficiency, increase the overall use of Chinese herbal medicines, and so on.
Salvia miltiorrhiza is a traditional Chinese herbal medicine that is common in the market and has been continuously reported for the extraction and biological experiments of Salvia miltiorrhiza. However, there is little discussion about the biological conversion of Salvia miltiorrhiza. Therefore, this study attempted to ferment Danshen using Aspergillus niger. The focus was placed on the effects of different fermentation temperatures on the functional test of Salvia miltiorrhiza and the content of the famous indicator component, salvianolic acid B.
After fermentation, the total amount of salvianolic acid B was higher than that of the control group (no bacteria), and the total polyphenol content and DPPH free radical capture ability were also improved. On the palate, due to the large reduction of the condensed tannin after fermentation, the nutrients in the extract are more easily absorbed by the human body, and the bitter taste is mostly removed. In addition, an appropriate amount of citric acid in the fermentation process can improve the taste and promote appetite.

Abstract    ii
誌謝    iii
目錄    iv
圖目錄    vi
表目錄    viii
第一章 緒論    1
1-1 研究動機    1
1-2 研究目的    2
第二章 文獻回顧    3
2-1 傳統中草藥之發展    3
2-2 傳統中草藥的提取    5
2-3 丹參簡介    6
2-3-1 丹酚酸B簡介    8
2-3-2 單寧簡介    9
2-4 固態發酵之簡介    12
2-4-1 固態發酵之環境因數    13
2-4-2 固態發酵與液態發酵    14
2-4-3 中草藥的發酵    17
2-4-4  Aspergillus niger 之簡介    19
第三章 材料與方法    20
3-1 實驗流程設計    20
3-2 實驗材料    21
3-2-1 使用菌株    21
3-2-2實驗試藥    22
3-2-3 實驗儀器    24
3-3實驗方法    26
3-3-1菌株保存與培養    26
3-3-2發酵實驗操作    27
3-4分析方法    30
3-4-1發酵瓶處理流程    30
3-4-2 總多酚類化合物 (total phenolic compond) 含量測定    31
3-4-3 DPPH 自由基捕捉能力測定    33
3-4-4縮合單寧含量之測定    35
3-4-5還原糖含量分析    37
3-4-6菌重分析    39
3-4-7 pH值分析    42
3-4-8檸檬酸含量分析    43
3-4-9丹酚酸B含量分析    45
第四章 結果與討論    47
4-1 提取條件之優化    47
4-2 丹參提取液於不同pH值之丹酚酸B含量降解測試結果    50
4-3 丹參接種Aspergillus niger 前後之丹酚酸B含量與時間變化    52
4-4不同培養溫度發酵對丹參影響    53
4-4-1 發酵瓶溫度對外觀變化    54
4-4-2 發酵溫度對總多酚含量影響    56
4-4-2 發酵溫度對DPPH清除自由基能力影響    58
4-4-3 發酵溫度對總縮合丹寧影響    60
4-4-4 發酵溫度對總還原糖含量影響    62
4-4-5 發酵溫度對整體pH值影響    64
4-4-6 發酵溫度對菌株產生檸檬酸量之影響    66
4-4-7 發酵溫度對菌株生物質量之影響    68
4-4-8 發酵溫度丹酚酸B含量之影響    70
4-4-9 各不同發酵溫度間動力曲現比較    72
4-4-10發酵溫度結論    75
4-5 於30 ℃額外檸檬酸添加對丹參發酵影響    75
4-5-1 檸檬酸添加DPPH自由基抑制率影響    76
4-5-2 檸檬酸添加對縮合丹寧之影響    77
4-5-3 酸添加還原糖影響    78
4-5-4 酸添加對生物質量影響    79
4-5-5 酸添加對pH值影響    80
4-5-6 酸添加對檸檬酸含量影響    81
4-5-7 酸添加對丹酚酸B影響    82
第五章 結論與相關建議    83
5-1 結論    83
5-2 建議    84
第六章 參考文獻    85


                                

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