微量熱技術用於微生物生長及苦茶油安定性評估

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题名:	微量熱技術用於微生物生長及苦茶油安定性評估
作者:	許幼靜
贡献者:	食品營養與保健生技學系
关键词:	微量熱技術、苦茶油、乾酪乳酸桿菌、植物乳桿菌、釀酒酵母、Microcalorimetry、Camellia oil、Lactobacillus casei、Lactobacillus plantarum、Saccharomyces cerevisiae
日期:	2018
上传时间:	2018-06-15 01:27:32 (UTC+0)
出版者:	亞洲大學
摘要:	微量熱技術是指在穩定、隔絕的環境下，測量樣品隨著溫度或時間變化所吸收或釋放出的熱量，用此技術可測量出微弱的熱量變化，由於生物的代謝過程都伴隨著代謝熱的產生，運用微量熱技術監測樣品所產生的能量變化效應，來追蹤生物本身的代謝能量變化。本研究以量熱卡儀為題材，分別分析金頂側耳萃取物和維生素E對苦茶油熱安定性的影響、通過等溫動力學模擬預測植物乳桿菌和乾酪乳桿菌的生長和儲存條件以及利用釀酒酵母發酵比較兩種培養方法。在苦茶油實驗中，比較了苦茶油和添加劑的熱、氧化及照射（脈衝光）的安定性。苦茶油添經脈衝光照射後，使用微差掃描量熱卡儀(differential scanning calorimetry, DSC)，得知添加3% 金頂側耳萃取物具有良好的熱安定性。在氧化安定性中，使用等溫量熱卡儀(isothermal calorimeter, TAM Air)，得知添加0.1% 維生素E且填充氮氣有較佳的抗氧化性。在植物乳桿菌和乾酪乳桿菌實驗中，使用較低菌落數的植物乳桿菌和乾酪乳桿菌，經由等溫自催化反應動力學模擬，獲得了植物乳桿菌和乾酪乳桿菌等溫的生長及保存相關參數，如等溫條件的貯存持續時間條件（time to the conversion limit of storage lifetime assessment, TCL）和24小時到最大反應速率的等溫生長時間參數(time to a maximum rate under specified isothermal growth, TMR)。在釀酒酵母菌發酵實驗中，比較培養箱和等溫微量熱儀培養的方法，得知2種方法的酒精含量(46.50 & 47.54 μL/ mL)結果相符。綜合上述結果，微量熱技術適用於微生物的生長、活化和發酵等熱反應實驗，且透過等溫動力學模擬的方式，能更進一步了解微生物生長的動力學參數，找到微生物最適合的生長條件。 Microcalormetry refers to the stability, isolated environment, the measurement of the sample with temperature or time changes in the absorption or release of heat, using this technique can measure the weak heat change. Because the metabolic process of biological is accompanied with the production of metabolic heat, the energy change effect of the sample is monitored by using the Isothermal calorimetry to track the metabolic energy change of the organism. In this study, the microcalorimeter as the theme, respectively, the extract of Pleurotus citrinopileatus and vitamin E on the thermal stability of Camellia oil, through isothermal kinetic simulation of Lactobacillus plantarum and Lactobacillus casei growth and storage conditions and two culture methods were compared by fermentation of Saccharomyces cerevisiae. In the Camellia oil experiment, we compared the Camellia oil and additive heat, oxidation and irradiation (pulse light) stability. After the Camellia oil was irradiated by pulsed light, the differential scanning calorimetry (DSC) used to the 3% Pleurotus citrinopileatus extract had good thermal stability. In the oxidation stability, the use of isothermal calorimeter (TAM Air), that added 0.1% vitamin E and filling nitrogen has a better antioxidant resistance.In the Lactobacillus plantarum and Lactobacillus casei experiment, Lactobacillus plantarum and Lactobacillus casei with lower colony number were used by isothermal autocatalytic reaction kinetics simulation, the isothermal growth and preservation parameters of Lactobacillus plantarum and Lactobacillus casei were obtained, such as time to the conversion limit of storage lifetime assessment, (TCL） and time to a maximum rate under specified isothermal growth (TMR).In the fermentation experiment of Saccharomyces cerevisiae, comparing the culture of the incubator and the isothermal calorimeter, the 2 methods of alcohol content (46.50 and 47.54μl/ml) were found to be consistent. Based on the above results, the microthermal technology is suitable for the microbial growth, activation and fermentation of thermal reaction experiments, and through the isothermal dynamic simulation, can further understand the microbial growth kinetics parameters, to find the most suitable growth conditions for microorganisms.
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