Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/98016
DC FieldValueLanguage
dc.contributor江伯源zh_TW
dc.contributorPo-Yuan Chiangen_US
dc.contributor.author陳玉群zh_TW
dc.contributor.authorYu-Chun Chenen_US
dc.contributor.other食品暨應用生物科技學系所zh_TW
dc.date2018zh_TW
dc.date.accessioned2019-03-22T06:23:23Z-
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dc.identifier.urihttp://hdl.handle.net/11455/98016-
dc.description.abstract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。zh_TW
dc.description.tableofcontents目次 摘要 i Abstract ii 目次 iv 圖表目錄 viii 表次 viii 圖次 x 壹、引言 1 貳、文獻回顧 3 一、甘藷 3 二、保健食品 14 三、錠劑 18 (一)錠劑製造方法 21 (二)錠劑之輔料 23 (三)錠劑分類 24 四、可食膜 26 参、實驗目的 30 肆、實驗架構 31 伍、材料與方法 32 一、實驗材料 32 (一)紫甘薯(Purple Sweet Potato) 32 (二)紫甘薯機能熟粉 32 (三)可食膜之主原料 32 (四)可食膜之塑強劑 32 (五)可食膜之塑型劑 32 (六)錠劑製備之黏著劑 33 (七)錠劑製備之賦形劑 33 二、實驗方法 33 第一章 33 (一)理化性質 33 1.外觀(appearance)-十字偏光 33 2.色澤分析(color) 33 3.粒徑(particle size) 34 4.示差熱掃描分析儀(differential sanning calorimetry;DSC) 34 (二)可食膜之澱粉複合膠製備 34 (三)澱粉複合膠體理化分析 36 1.快速黏度分析儀(Rapid viscosity analyzer;RVA) 36 2.黏度測定(Viscosity) 36 (四)薄膜品質特性分析 37 1.基本性質分析 37 (1)水分含量分析(Moisture content;MC) 37 (2)水活性 (Water Activity;A.W.) 37 (3)厚度(Film Thickness;FT) 37 (4)色澤分析(Color) 37 (5)外觀(appearance) 38 2.水氣穿透力 (Water vapor permeability;WVP) 38 3.薄膜溶解性測試(Film solubility;FS). 39 第二章 39 (一)錠劑製備 39 (二)錠劑之品質分析 40 1.外觀 40 2.重量差異度 40 3.直徑厚度 40 4.硬度試驗 40 5.磨損度試驗 40 6.崩解時間 41 7.色澤分析 41 8.粉體假密度(Bulk density;ρb) 41 9.粉體震實密度(Tapped density;ρtap) 41 10.流動性(Flow ability) 42 11.掃描式電子顯微鏡(Scanning electronic microscope) …. .42 第三章 43 (一)錠劑之包膜處理 43 (二)包膜處理之錠劑-貯存實驗 43 1.外觀 43 2.硬度試驗 43 3.色澤分析 43 (三)統計分析 44 陸、結果與討論 46 第一章、可食膜製備及其理化性質分析 46 (一)紫甘藷澱粉外觀 46 (二)色澤分析 47 (三)成糊特性(DSC) 47 (四)糊化特性(RVA) 47 (五)黏度分析及沾黏性分析 48 (六)澱粉複合膜之厚度 55 (七)澱粉複合膜之色澤 55 (八)澱粉複合膜之外觀特性 55 (九)澱粉複合膜之水氣穿透性 61 (十)澱粉複合膜之膨潤性 61 (十一)澱粉複合膜之溶解性 61 (十二)小結論 61 第二章、紫甘藷機能複合錠配方對其品質安定性評估分析 67 (一)配方粉末特性 67 (二)錠劑之外觀大小 70 (三)錠劑之硬度、脆度及崩解時間 71 (四)小結論 72 第三章、紫甘藷機能複合錠包膜處理對品質安定性評估…………..77 (一)錠劑之外觀大小 77 (二) 錠劑之硬度、脆度以及崩解時間 77 (三) 貯存實驗-包膜處理錠劑之水活性 89 (四) 貯存實驗-包膜處理錠劑色澤變化 90 (五) 貯存實驗-包膜處理錠劑硬度變化 90 (六) 貯存實驗-包膜處理錠劑外觀變化 93 (七) 小結論 94 柒、結論 95 捌、參考文獻 97zh_TW
dc.language.isozh_TWzh_TW
dc.rights不同意授權瀏覽/列印電子全文服務zh_TW
dc.subject可食膜zh_TW
dc.subject紫甘藷機能粉zh_TW
dc.subject複合錠zh_TW
dc.subject包膜處理zh_TW
dc.subject崩解時間zh_TW
dc.subjectedible filmen_US
dc.subjectsweet potato powderen_US
dc.subjectcomplex tableten_US
dc.subjectcoatingen_US
dc.subjectdisintegration timeen_US
dc.title紫甘藷機能複合錠研發及其包膜處理、品質評估zh_TW
dc.titleDevelopment and quality evaluation on novel functional film and tablet of purple sweet potatoen_US
dc.typethesis and dissertationen_US
dc.date.paperformatopenaccess2021-08-27zh_TW
dc.date.openaccess10000-01-01-
item.grantfulltextrestricted-
item.openairetypethesis and dissertation-
item.cerifentitytypePublications-
item.languageiso639-1zh_TW-
item.fulltextwith fulltext-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
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