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蜂王漿經高靜水壓處理之特性分析 = = Characteristics ...

陳智伸

蜂王漿經高靜水壓處理之特性分析 = = Characteristics of Royal Jelly Treated with High Hydrostatic Pressure /

Record Type:	Language materials, printed : Monograph/item
Title/Author:	蜂王漿經高靜水壓處理之特性分析 =/ 陳智伸.
Reminder of title:	Characteristics of Royal Jelly Treated with High Hydrostatic Pressure /
remainder title:	Characteristics of Royal Jelly Treated with High Hydrostatic Pressure.
Author:	陳智伸
Published:	雲林縣 :國立虎尾科技大學 , : 民113.07.,
Description:	[7], 59面 :圖, 表 ; : 30公分.;
Notes:	指導教授: 彭及忠.
Subject:	Antioxidant. -
Online resource:	電子資源

蜂王漿經高靜水壓處理之特性分析 = = Characteristics of Royal Jelly Treated with High Hydrostatic Pressure /
陳智伸

蜂王漿經高靜水壓處理之特性分析 =Characteristics of Royal Jelly Treated with High Hydrostatic Pressure /Characteristics of Royal Jelly Treated with High Hydrostatic Pressure.陳智伸. - 初版. - 雲林縣 :國立虎尾科技大學 ,民113.07. - [7], 59面 :圖, 表 ;30公分.

指導教授: 彭及忠.

碩士論文--國立虎尾科技大學生物科技系碩士班.

含參考書目.

本研究探討了蜂王漿在高靜水壓處理下的特性變化。蜂王漿已被證實具有多種健康功效，如增強免疫力、促進組織再生、保護心血管和抗衰老等。蜂王漿中富含酚類和類黃酮等抗氧化劑，具抗氧化、延緩老化、抗發炎、加快傷口癒合、抑菌和控制血糖的作用。高靜水壓加工技術（High Pressure Processing, HPP）是一種先進的食品加工方法，能在高壓環境下顯著減少食品中的微生物數量，延長保質期，並改變食品中的酶活性，使其更適合特定用途或工藝。本研究旨在分析經HPP處理後蜂王漿中的總酚、類黃酮含量及抗氧化能力等成分的變化，並對不同蜜粉源的蜂王漿在不同壓力和時間下的特性進行比較。數據顯示，高靜水壓處理顯著提高了蜂王漿中癸烯酸（10-HDA）、總酚類及類黃酮含量。例如，600MPa處理20分鐘後，羅氏鹽膚木的10-HDA含量達到最高，為3.53 ± 0.01%，而未處理樣品為2.00 ± 0.01%。此外，300MPa處理20分鐘後，油菜的總酚類含量達到最高，為76.94 ± 2.19 mg of GAE/g，而未處理樣品為56.69 ± 0.96 mg of GAE/g。抗氧化分析顯示，經HPP處理後，蜂王漿的DPPH自由基清除能力和還原力均顯著增強，而酪胺酸酶抑制活性和α-葡萄糖苷酶抑制活性亦有所提升。這表明HPP處理能顯著提升蜂王漿的生物活性和功能，使其在食品和醫藥領域具有更大的應用潛力。.

(平裝)Subjects--Topical Terms:

1016029
Antioxidant.

蜂王漿經高靜水壓處理之特性分析 = = Characteristics of Royal Jelly Treated with High Hydrostatic Pressure /
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245 1 0 $a 蜂王漿經高靜水壓處理之特性分析 = $b Characteristics of Royal Jelly Treated with High Hydrostatic Pressure / $c 陳智伸.
246 1 1 $a Characteristics of Royal Jelly Treated with High Hydrostatic Pressure.
250 $a 初版.
260 # $a 雲林縣 : $b 國立虎尾科技大學 , $c 民113.07.
300 $a [7], 59面 : $b 圖, 表 ; $c 30公分.
500 $a 指導教授: 彭及忠.
500 $a 學年度: 112.
502 $a 碩士論文--國立虎尾科技大學生物科技系碩士班.
504 $a 含參考書目.
520 3 $a 本研究探討了蜂王漿在高靜水壓處理下的特性變化。蜂王漿已被證實具有多種健康功效，如增強免疫力、促進組織再生、保護心血管和抗衰老等。蜂王漿中富含酚類和類黃酮等抗氧化劑，具抗氧化、延緩老化、抗發炎、加快傷口癒合、抑菌和控制血糖的作用。高靜水壓加工技術（High Pressure Processing, HPP）是一種先進的食品加工方法，能在高壓環境下顯著減少食品中的微生物數量，延長保質期，並改變食品中的酶活性，使其更適合特定用途或工藝。本研究旨在分析經HPP處理後蜂王漿中的總酚、類黃酮含量及抗氧化能力等成分的變化，並對不同蜜粉源的蜂王漿在不同壓力和時間下的特性進行比較。數據顯示，高靜水壓處理顯著提高了蜂王漿中癸烯酸（10-HDA）、總酚類及類黃酮含量。例如，600MPa處理20分鐘後，羅氏鹽膚木的10-HDA含量達到最高，為3.53 ± 0.01%，而未處理樣品為2.00 ± 0.01%。此外，300MPa處理20分鐘後，油菜的總酚類含量達到最高，為76.94 ± 2.19 mg of GAE/g，而未處理樣品為56.69 ± 0.96 mg of GAE/g。抗氧化分析顯示，經HPP處理後，蜂王漿的DPPH自由基清除能力和還原力均顯著增強，而酪胺酸酶抑制活性和α-葡萄糖苷酶抑制活性亦有所提升。這表明HPP處理能顯著提升蜂王漿的生物活性和功能，使其在食品和醫藥領域具有更大的應用潛力。.
520 3 $a This study investigates the changes in the properties of royal jelly under high-pressure processing (HPP). Royal jelly has been proven to have multiple health benefits, such as enhancing immunity, promoting tissue regeneration, protecting cardiovascular health, and anti-aging effects. Royal jelly is rich in antioxidants, such as phenolics and flavonoids, which have antioxidant, anti-aging, anti-inflammatory, wound healing, antibacterial, and blood sugar control properties.High-pressure processing (HPP) is an advanced food processing method that significantly reduces the microbial content in food, extends shelf life, and alters enzyme activity under high-pressure conditions, making it more suitable for specific uses or processes. This study aims to analyze the changes in total phenolics, flavonoid content, and antioxidant capacity of royal jelly after HPP treatment and compare the characteristics of royal jelly from different nectar sources under different pressures and durations.The data show that HPP treatment significantly increased the content of 10-HDA, total phenolics, and flavonoids in royal jelly. For example, after treatment at 600 MPa for 20 minutes, the 10-HDA content in Rhus javanica L. reached the highest value of 3.53 ± 0.01%, compared to 2.00 ± 0.01% in untreated samples. Additionally, after treatment at 300 MPa for 20 minutes, the total phenolic content in Brassica napus reached the highest value of 76.94 ± 2.19 mg of GAE/g, compared to 56.69 ± 0.96 mg of GAE/g in untreated samples.Antioxidant analysis showed that the DPPH radical scavenging ability and reducing power of royal jelly were significantly enhanced after HPP treatment, along with improvements in tyrosinase inhibitory activity and α-glucosidase inhibitory activity. This indicates that HPP treatment can significantly enhance the bioactivity and functionality of royal jelly, making it more promising for applications in the food and pharmaceutical fields..
563 $a (平裝)
650 # 4 $a Antioxidant. $3 1016029
650 # 4 $a decenoic acid. $3 1449176
650 # 4 $a honey powder source. $3 1449175
650 # 4 $a royal jelly. $3 1422948
650 # 4 $a 超高壓技術. $3 1449174
650 # 4 $a 抗發炎. $3 995054
650 # 4 $a 抗菌活性. $3 1153718
650 # 4 $a 抗氧化. $3 995472
650 # 4 $a 癸烯酸. $3 1220699
650 # 4 $a 蜜粉源. $3 1449173
650 # 4 $a 蜂王漿. $3 997544
856 7 # $u https://handle.ncl.edu.tw/11296/8r95a2 $z 電子資源 $2 http