Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/98016
標題: 紫甘藷機能複合錠研發及其包膜處理、品質評估
Development and quality evaluation on novel functional film and tablet of purple sweet potato
作者: 陳玉群
Yu-Chun Chen
關鍵字: 可食膜
紫甘藷機能粉
複合錠
包膜處理
崩解時間
edible film
sweet potato powder
complex tablet
coating
disintegration time
引用: 捌、參考文獻 蔡慧如。2010。紫甘藷飲料水解條件之探討。大仁科技大學食品科技系碩士倫文。 彭孃慧。2004。紫心甘藷擠壓休閒使品之開發及其抗氧化特性之研究。國立中興大學生物產業機電工程學系碩士論文。 黃毓清。2003。不同甘藷加工性質與抗氧化特性之探討。實踐大學食品言養研究所.碩士學位論文。 許美芳。2007。甘藷與營養及加工。桃園區農業專訓。 劉翠玲。2009。全球保健食品產業發展現況與展望。農業生技產業季刊,18:1-8。 蔡昀靜、蔡偉皇。2016。機能性食品發展國際研討會紀實。農業生技產業季刊,47:58-64。 盧訓 & 許瑞瑱。(2007)。 保健食品的現況與展望.。苗栗區農業專訊。 劉翠玲。 (2007)。 全球保健食品產業發展趨勢與展望.。農業生技產業季刊。 穀研所。2016。國內保健食品產值暨產業概況分析.。105年度保健食品產業創新加值輔導與推廣計畫成果。 黃玉鈴。2015。綠茶粉及綠茶萃取物之多顆粒緩釋錠劑研發及其物性評估。國立中興大學食品暨應用生物科技學系碩士論文。 游淑華。2012。褐藻膠、鹿角菜膠、幾丁聚醣和氯化鈣在間質型控制釋放錠劑的開發。國立台灣海洋大學食品科學系碩士倫文。 鄧登元。2006。探討崩散劑、潤滑劑及滑動劑之相互作用及吸水行為對Ibuprofen錠劑的影響。高雄醫學大學藥學研究所碩士論文。 符佳倩。2016。不同配方與製程對維生素C錠片之穩定性影響。國立 臺灣海洋大學食品科學系碩士論文。 詹彩鑾。2004。可食膜的特性及其影響因子。食品加工發展研究所。 洪誓宏。2004。天麻錠劑之配方研究。中國醫藥大學藥物化學研究所。 賴永昌等人。2008。甘藷新品種台農73號之育成。台灣農業研究。 劉正雄。2006。藥物劑型與遞藥系統。第八版。九州圖書公司。 中華穀類食品工業研究所。2011。2011年國內保健食品產值暨產業概況分析。 許明照。1988。錠劑處方探討與研究。藥學雜誌。14(2): p47-118。 林妙娟。1994。甘藷之營養與食用。花蓮區農改良場。 施韋慈。2017。大豆豆渣、豆漿泡沫之機能成分分析、其複合錠劑製備及釋放評估。國立中興大學食品暨應用生物科技學系碩士論文。 陳姿妤。2011。以pH值、熱及添加物處理評估酪梨汁安定性及修飾效果。國立中興大學食品暨應用生物科技學系碩士論文。 張曉盈。2005。甘薯葉對於攝取高膽固醇之倉鼠脂質代謝、自由基及血栓之影響。實驗大學食品營養與保健生技研究所碩士論文。 駱錫能 等人。(2017)。食品化學。新文京開發出版 食品藥物消費者知識服務網(2018)。台灣食品成分資料庫。 https://consumer.fda.gov.tw/Food/TFND.aspx?nodeID=178 行政院農業委員會(2018)。甘藷館。 http://kmweb.coa.gov.tw/subject/mp.asp?mp=190 行政院農業委員會(2016)。農業統計資料查詢。 http://agrstat.coa.gov.tw/sdweb/public/inquiry/InquireAdvance.aspx 國際馬鈴薯中心(International potato center, CIP). 2018. https://cipotato.org/crops/sweetpotato/ A.O.A.C. 2000. Official Methods of Analysis, 17th ed. DC: The Association of Official Analytical Chemists. AACC International. 2000. Approved Methods of the American Association of Cereal Chemists, 10th Ed. Method 66-50. The Association: St. Paul, MN Anjum Nawab, Feroz Alam, Muhammad Abdul Haq,Zubala Lutfi, Abid Hasnain.2017.Mango kernel starch-gum composite films: Physical, mechanical and barrier properties. International Journal of Biological Macromolecules. Anna B1kowska-Barczak. 2005. Aacylated anthocyanins as stable, natural food colorants-a review. Pol. J.Food Nutr. Sci Vol. 14/55, No 2, 107–116. Bourtoom, T. 2008.Edible films and coatings: characteristics and Properties. International Food Research Journal 15(3): 237-248 . Bisri Soison et al., Physico-functional and antioxidant properties of purple-flesh sweet potato flours as affected by extrusion and drum-drying treatments. International Journal of Food Science and Technology 2014, 49, 2067–2075. Che-Lun Huang & Wayne C. Liao & Chin-Feng Chan & Yung-Chang Lai. 2014. Storage performance of Taiwanese sweet potato cultivars. J Food Sci Technol 51(12):4019–4025. Carr, R.L., 1965. Evaluating flow properties of solids. Chemical Engineer, 72: 163-168. Chinnaswamy, R. and M. A. Hanna. 1998. Optimum extrusion- Cooking condition for maximum expansion of corn starch. Journal of Food Science. 53: 834-839. Debjit Bhowmik. 2014.Tablet manufacturing processs and defects of Tablets. Elixir Pharmacy 7024368-24374. Elevina E Pérez S and Dominique Dufour.2017.Native and Modified Starches as Matrix for Edible Films and Covers. Nutri Food Sci Int J. Ewelina Basiak, Andrzej Lenart, Fr´ed´eric Debeaufort. 2017. Effect of starch type on the physico-chemical properties of edible films. International Journal of Biological Macromolecules. Hafiz Muhammad et al., 2018. Production and characterization of CMC-based antioxidant and antimicrobial films enriched with chickpea hull polysaccharides. International Journal of Biological Macromolecules. Hwang, Y.C., Y.H. Chang and Y.Y. Shao. 2006. Effects of genotype and treatmenr on the antioxidant actibity of sweet potato in Taiwan. Food Chemsitry. 98:529-538. Jin-Ming Kong,Lian-Sai Chia, Ngoh-Khang Goh, Tet-Fatt Chia, R.Brouillard.2003.Analysis and biological activities of anthocyanins- Riview. Phytochemistry 64.923-933. Jin-Ming Konga, Lian-Sai Chiaa, Ngoh-Khang Goha, Tet-Fatt Chiaa, R. 2003. BrouillardbAnalysis and biological activities of anthocyanins Phytochemistry 64 923–933. Jochenweiss et al., 2006. Functional Materials in Food Nanotechnology. Journal Of Food Science.Vol. 71, Nr. 9. kang,Guohua Cao, and Ronald L.Prior. 1997. Oxygen Radical Absorbing Capacity of AnthocyaninsJ. Agric. Food Chem.304-309. Karin Krogarsa, Osmo Antikainena, Jyrki Heina¨ma¨kia, Niklas Laitinena, Jouko Yliruusia.200.Tablet film-coating with amylose-rich maize starch. European Journal of Pharmaceutical Sciences 17 23–30. Melvin A. Pascall and Shin-Jie Lin.2013.The Application of Edible Polymeric Films and Coatings in the Food. IndustryFood Process Technol,4:2. Maskan, M., 2001. Kinetics of color change of kiwi fruits during hot air and micro-wave drying. Journal of Food Engineering, 48: 167-175. M.E. Embuscado and K.C. Huber.2009.Edible Films and Coatings for Food Applications . Mitsuyoshi Kano, Tomomi Takayamagi, Katsuhisa Harada, Kumiko Makino, and Fumiyasu Ishikawa. 2005. Antioxidative Activity of Anthocyanins from Purple Sweet Potaoto, Ipomoera batatas Cultivar Ayamurasaki. Biosci. Biotechnol. Biochem., 69(5), 979-988. Masaru Tanaka et al., 2016. Functional components in sweetpotato and their genetic improvement. Breeding Science. Nafiseh Mohsenabadi , Ahmad Rajaei , Meisam Tabatabaei , Afshin Mohsenifar .2008., Physical and antimicrobial properties of starch-carboxy methyl cellulose film containing rosemary essential oils encapsulated in chitosan. InanogelInternational Journal of Biological Macromolecules 112 148–155. N-O Lindberg, C Jonsson and B Holmquist.1985. Optimization of Disintegration Time and Crushing Strength of a Tablet Formulation. Drug Development and Industrial Pharmacy, 11( 4 ) , 931-943 . Oluwatoyin A.Odeku and Katharina M. Picker-Freyer.2009.Evaluation of the material and tablet formation properties of modified forms of Dioscorea starches. Drug Development and Industrial Pharmacy, 2009; 35(11): 1389–1406. Pablo R Salgado, Cristian M Ortiz, Yanina S Musso, Luciana Di Giorgio and Adriana N Mauri. 2015. Edible films and coatings containing bioactives. Current Opinion in Food Science 5:86–92. Rungsinee Sothornvit andJohn M. Krochta.2005.Plasticizers in edible films and coatings. Innovations in Food Packaging. Suda, I., S. Furuta, Y. Nishiba, K. Matsugano. And K. Sugita. 1997. Reduction of liverinjury induced by carbon tetrachloride in rats adiministered porple-coloredsweet potato juice. Nippon Shokuhin Kagaku Kagaku Kaishi. 44:315-318. Shin, S.J., U.J. Bae, M. Ahn, S.O. Ka, S.J. Woo, S.O. Noh, Y.S. Kwon, K.H. Jung, J.H. Wee. And B.H. Park. 2013. Aqueous extracts of porple sweet potato attenuate weight gain in high fat-fed mice.42-49. Siti HajarOrhman et al., 2017. Water sorption and water permeability properties of edible film made from potato peel waste. Food Sci. Technol, Campinas, 37(Suppl. 1): 63-70, Dec. Soyoung Lim1 et al,. 2013. Role of anthocyanin-enriched purple-fleshed sweet potato p40 in colorectal cancer prevention. Mol. Nutr. Food Res. 57, 1908–1917. Tizazu Mekonnen, Paolo Mussone,aHamdy Khalilb and David Bressler.2013.Progress in bio-based plastics and plasticizing modifications. The Royal Society of Chemistry . Umar Shah, Farah Naqash, Adil Gani, and F. A. Masoodi. 2006. Art and Science behind Modified Starch Edible Films and Coatings: A Review FoodScience and Food Safety _ Vol.15, 2016. Vıctor Falgueraa, Juan Pablo.Quinterob, Alberto Jim_enezc, Jose Aldemar Mu~nozband Albert Ibarz. 2011. Edible films And coatings:Structures, active functions andtrends in their use Trends in Food Science & Technology 22 , 292-303. Wang L et al., 2016. Purple sweet potato anthocyanin attenuates fat-induced mortality in Drosophila melanogaster. Experimental Gerontology 82 95–103. Wang, G. L. Yue, J., Su, D. X. Fang, H. J.. (2006). Study on the antioxidant activity of sweet potayoanthocyanin and its inhibiting effect on growth of cancer. Acta Nutri Sin, 28(1):71-74. Wang, H., Cao, G., Prior, R. L..(1997). Oxygen radical absorbing capacity of anthocyanins. J Agric Food Chem. 45(2) : 304-309. Ngoh-Khang Goh, Tet-Fatt Chia, R.Brouillard.2003.Analysis and biological activities of anthocyanins- Riview. Phytochemistry 64.923-933. Wolfgang Schmid, Katharina M. Picker-Freyer. 2009. Tableting and tablet properties of alginates: Characterisation and potential for Soft Tableting. European Journal of Pharmaceutics and Biopharmaceutics 72 :165–172. Yu-Chia Wei et al., 2017. Active gellan gum/purple sweet potato composite films capable of monitoring pH variations. Food Hydrocolloids. Zhang, Z.F., J. Lua, Y.L. Zhenga, D.M. Wua, B. H咩Q. Shana, W. Chengb, M.Q. Lia and Y.Y. Suna. 2013. Purple sweet potato coloe attenuates hepatic insulin resistance via blocking oxidative stress and endoplasmic reticulum stress in high-fat-diet-treated mice. Journal of Nutritional Biochemistry. 24:1008-1018.
摘要: 甘藷為國內重要之經濟作物,每年種植面積為雜糧類之冠。自日據時期,嘉義農試分所就進行甘藷育種的工作,至今已育成許多品種。紫甘藷(台農73號)有豐富的營養素,如:維生素C、維生素B1、維生素B6、鈉、鉀、鈣、鎂等,更含有高機能成分之花青素。近幾年來,保健食品蓬勃發展,其中〝錠劑〞是消費者喜愛的保健食品劑型之一。故本實驗以紫甘藷機能粉為原料,來探討依不同混合比例製備錠劑配方,並利用包膜處理,評估分析其錠劑品質及安定性。 本研究之第一部分:可食膜製備及其理化性質分析實驗結果如下: 羧甲基纖維素鈉及甘油的添加可加強可食膜的結構,並提升薄膜的水氣穿透性及複合膠的延展性。以添加30 % 羧甲基纖維素鈉可食膜及添加30 % 羧甲基纖維素鈉並加入30 % 甘油之可食膜來做為錠劑之膜衣。第二部分為紫甘藷機能錠劑配方參數探討,由實驗結果可得知,以添加10 % 之麥芽糊精有最佳的錠劑品質,硬度: 5.10 kgf,脆度: 0.72 %,崩解時間: 13.18分鐘。第三部分:錠劑包膜處理貯存測試品質探討,從實驗結果可得知:以添加30 % 羧甲基纖維素鈉並加入30 % 甘油當作錠劑之膜衣,能延緩錠劑的吸濕,可加強錠劑之品質。希盼本次實驗結果能提供未來研發紫甘藷相關保健食品以及錠劑品質修飾之參考,提升產品價值。
URI: http://hdl.handle.net/11455/98016
文章公開時間: 10000-01-01
Appears in Collections:食品暨應用生物科技學系

文件中的檔案:

取得全文請前往華藝線上圖書館



Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.