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    Please use this identifier to cite or link to this item: http://ir.lib.ncu.edu.tw/handle/987654321/80330

    Title: 探討不同培養溫度Aspergillus niger 對丹參之機能性影響
    Authors: 李義賢;Lee, I-Hsien
    Contributors: 化學工程與材料工程學系
    Keywords: 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
    Date: 2019-08-13
    Issue Date: 2019-09-03 12:32:35 (UTC+8)
    Publisher: 國立中央大學
    Abstract: 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。
    ;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.
    Appears in Collections:[化學工程與材料工程研究所] 博碩士論文

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