以固態發酵製備樟芝米及其品質與抗氧化性質

吳彩平

18.204.42.98，Hello！

Close
Search Quick Search Advanced Search Publication Search	Personal Service Member Login Searching History Use Bonus Card SYMSKAN
Browse Browse by University of Graduate Thesis Browse by Pinyin of Graduate Thesis Browse by Conference Proceedings Topic Browse by Conference Proceedings Publisher Browse by Pinyin of Conference Proceedings Browse by eBook Category Browse by eBook Topic Browse by eBook Publisher
Customer Services Authorize Airiti Recommend a Journal

Search Symbol (Half-width)	Description of Search Symbols
Space	"AND" indicates the intertwining of key terms used in a search
Double Quotation Marks ("") ( " " )	Double quotation marks indicate the beginning and end of a phrase, and the search will only include terms that appear in the same order of those within the quotations. Example: "image process" ： " image process "
?	Indicates a variable letter. Entering two ? will indicate two variable letters, and so on. Example: "Appl?", search results will yield apple, apply… e , appl y … ( (often used to English word searches) )
*	Indicates an unlimited number of variable letters to follow, from 1~n. Example: Enter "appl*", search results will yield apple, apples, apply, applied, application…(often used in English word searches) e , appl es , appl y , appl ied , appl ication … ( (often used to English word searches) )
AND、OR、NOT	Boolean logic combinations of key words is a skill used to expand or refine search parameters. (1) AND (1) AND: Refines search parameters (2) OR (2) OR: Expands search parameters (3) NOT: Excludes irrelevant parameters

DOI stands for Digital Object Identifier （ D igital O bject I dentifier ） ,
and is the unique identifier for objects on the internet. It can be used to create persistent link and to cite articles.

Using DOI as a persistent link

To create a persistent link, add「http://dx.doi.org/」「 http://dx.doi.org/ 」 before a DOI.
For instance, if the DOI of an article is 10.5297/ser.1201.002 , you can link persistently to the article by entering the following link in your browser: http://dx.doi.org/ 10.5297/ser.1201.002 。
The DOI link will always direct you to the most updated article page no matter how the publisher changes the document's position, avoiding errors when engaging in important research.

Cite a document with DOI

When citing references, you should also cite the DOI if the article has one. If your citation guideline does not include DOIs, you may cite the DOI link.

DOIs allow accurate citations, improve academic contents connections, and allow users to gain better experience across different platforms. Currently, there are more than 70 million DOIs registered for academic contents. If you want to understand more about DOI, please visit airiti DOI Registration （ doi.airiti.com ）。

Data Source

College of Agriculture and Natural Resourses > Department of Food Science and Biotechnology
Bio-Agriculture > Biological Science

Bibliography Management Tool

Related Links

Report an Issue

Purchase Single Articles

Download PDF

以固態發酵製備樟芝米及其品質與抗氧化性質

Preparation of Taiwanofungus camphoratus fermented rice using solid state fermentation and its quality and antioxidant properties

吳彩平 , Masters　　Advisor：毛正倫　　

繁體中文

樟芝；固態發酵；呈味品質；抗氧化性質；機能性成分； Taiwanofungus camphoratus ； solid state fermentation ； taste quality ； antioxidant properties ； functional components

Abstract │ Reference (194) │ Times Cited (12) │ Altmetrics

Abstract 〈TOP〉

樟芝(Taiwanofungus camphoratus Wu et al.) 為一種珍稀的食藥用菇，含有許多生理活性物質，包括：多醣體、三萜類、過氧歧化酶、腺苷及麥角固醇。在藥理活性研究中發現樟芝具有抗發炎、抗氧化、抗癌、抗腫瘤及保肝作用。近年來國內因稻米生產過剩，而導致農民生計受到影響。故本研究以胚芽米為固態發酵樟芝米之基質，並針對樟芝米一般成份、營養、物理性質、呈味、生理活性物質及抗氧化活性進行評估。
以加水量50% 之胚芽米為基礎培養基，在不同發酵條件下生長所得之樟芝米，經分析後發現樟芝米 (T. camphoratus fermented rice; Chang-Chih rice) 較適合的生長條件分別為：溫度 (25°C)、初始 pH 值 (5.0)、氮源 (1% 黃豆粉)、碳源 (1% 蔗糖)、無機鹽類 (0.05% 磷酸氫二鉀)、水分含量 (50%)、菌種型態 (液態菌酛)、菌種均質時間 (0 sec)、菌種培養時間 (8 days) 和菌酛接種比例 (10%)。而以25°C下進行培養可使樟芝菌絲體生長達最高量 (123.09 mg/g)。
樟芝米和胚芽米在一般組成上並無太大差異。在營養方面，樟芝菌絲體之必需脂肪酸含量 (62.68%) 較樟芝米 (33.79%) 及胚芽米 (31.67%) 更高。而吸水性和白色度 (whiteness index) 之物性方面，樟芝米和菌絲體皆在數值上較胚芽米低。在呈味成分含量 (以等價鮮味值表示) 方面，依其含量多寡依序為菌絲體 (6.72) > 樟芝米 (0.09) > 胚芽米 (0.05 g /100 g)。在生物活性物質方面，粗三萜含量以菌絲體 (24.12) 高於樟芝米 (9.19 mg/g)；而腺苷和麥角固醇含量亦是以菌絲體 (2.16 和 135.84 mg/g) 高於樟芝米 (0.18 和 7.92 mg/g)。
在樟芝米、胚芽米及菌絲體之熱水萃取物方面，整體來說，以樟芝米具有較好之抗氧化力活性。在清除 DPPH 自由基上，20 mg/mL 之樟芝米、胚芽米及菌絲體的能力分別為 99.45, 84.22 和 41.81%。
樟芝米、胚芽米及菌絲體之乙醇萃取物在 20 mg/mL 時，抗氧化力分別為 100、100 和 96.47%。在還原力上，樟芝米、胚芽米及菌絲體之乙醇萃取物在濃度為 20 mg/mL 時，分別為 1.41、0.56 和 0.98。在清除 DPPH 自由基能力上，於濃度10 mg/mL時，依序為菌絲體 (95.67) > 樟芝米 (94.86) > 胚芽米 (93.94) 。在螯合亞鐵離子能力上，在萃取物濃度 20 mg/ml 時，樟芝米、胚芽米及菌絲體分別為 74.64、89.86 和 44.8%。
由此結果可知，胚芽米經過固態發酵為樟芝米後，可提高樟芝米之營養、呈味和生理活性物質之含量及抗氧化性質。因此，利用本研究之結果即可開發出具營養、機能及保健性之稻米產品，並提高稻米產品之消費，而有助於改善國內稻米生產過剩之問題。

Parallel Abstract 〈TOP〉

Taiwanofungus camphoratus Wu et al. (Chang-chih or Niu-chang-ku) is a precious edible and medicinal mushroom due to the fact that it contains many physiologically active materials, including polysaccharides, triterpenoids, superoxide dismutase, adenosine and ergosterol. In addition, the medicinal effects such as immunoregulatory, antioxidant, anticancer, anti-tumor and hepatoprotective had been found. Recently, the overproduction of rice greatly influences farmer's life. The objectives of this study were to prepare Chang-Chih rice using embryo rice as a base, to analyze its proximate composition, nutritional, taste and physiologically active components and antioxidant properties.
The Chang-Chih rice was obtained from the solid state fermentation of cooked rice with 50% moisture content as the base under various conditions. The optimal growth conditions sought were: temperature (25 °C), initial pH value (5.0), nitrogen source (1% soybean meal), carbon source (1% sucose), mineral (0.05% K2HPO4), grain meal (1% pearled barley), water supplementation (50%), inoculum type (liquid), homogenization time of inoculum (0 sec), incubation time of inoculum (8 days) and inoculation rate (10%). Temperature at 25 °C could get the highest yield (123.09 mg/g).
Generally, the proximate compositions of Chang-Chih rice and rice differed slightly. With regard to nutritional components, content of essential fatty acids of mycelia (62.68%) was higher than this of Chang-Chih rice (33.79%) and embryo rice (31.67%). With regard to the physical properties of water absorption and whiteness index, Chang-Chuh rice and mycelia showed lower values than embryo rice. With regard to contents of taste component as expressed as equivalent umami concentration, mycelia (6.72) were higher than those of Chang-Chih rice (0.09) and embryo rice (0.05 g MSG/100 g). 
With regard to physiologically active components, the content of crud triterpenoids, adenosine and ergosterol of mycelia (24.12, 2.16 and 135.84 mg/g) was higher than those of Chang-Chih rice (9.19, 0.18 and 7.92 mg/g). With regard to antioxidant properties of hot water extracts, embryo rice exhibited better antioxidant activity. At 20 mg/ml, scavenging abilities of embryo rice, Chang-Chih rice and mycelia on 1,1-diphenyl-2-picrylhydrazyl radicals were 99.45, 84.22 and 41.81%, respectively.
For Chang-Chih rice, embryo rice and mycelia, at 20 mg/ml, antioxidant activities of ethanolic extracts were 100, 100 and 96.47% whereas at 20 mg/ml reducing powers were 1.41, 0.56 and 0.98, respectively. At 10 mg/ml, scavenging abilities on 1,1-diphenyl-2-picrylhydrazyl radicals were in the order of mycelia (95.67) > Chang-Chih rice (94.86) > embryo rice (93.94%). Ethanolic extracts from Chang-Chih rice, embryo rice and mycelia chelated ferrous ions by 74.64, 89.86 and 44.80% at 20 mg/ml, respectively. Based on the results obtained, the Chan-Chih rice prepared from the solid state fermentation of embryo rice contained higher contents of nutritional and physiologically active components and better antioxidant properties.
Accordingly, the application of the information obtained herein can develop a new rice product with high nutritional, high functional and health, and increase the consumption of the rice product and thereby, reducing the stress raised from the overproduction of rice.

Reference ( 194 ) 〈TOP〉

吳聲華、余知和、戴玉成、陳成桃、蘇慶華、陳隆鐘、徐維哲、黃光裕。2004。多孔菌新屬，台芝屬 (Taiwanofungus)。中華真菌學會會刊，19: 109-116。
連結：
林苡芬。2004。不同發酵碳源之牛樟芝菌絲體發酵過濾液對人類肝癌細胞株之影響。國立臺灣大學碩士論文，台北，台灣。
連結：
張怡婷。2004a。樟芝抗腫瘤活性之研究。國立成功大學碩士論文，台南，台灣。
連結：
莊曉莉、李祥麟、黃檀溪。2003。蠺蛹蟲草具有顯著之抗氧化性與自由基清除能力。師大學報：數理與科技類，48: 13-24。
連結：
黃泰源、黃雯雯。2003。台灣樟芝之組織培養及生體可用性。中國醫藥大學通識教育中心通識教育年刊，5: 247-255.
連結：

Times Cited (12) 〈TOP〉

Altmetrics

〈TOP〉

E-mail ：

When an article is available to download, a notice will be sent to your mailbox address.

E-mail ：