ASIA unversity:Item 310904400/117018
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    題名: 臺灣產和中國產菊花之感官品評與成份分析比較
    其他題名: Comparison of Sensory Evaluation and Component Analysis of Chrysanthemum Flower Cultivated in Taiwan and China
    作者: 楊建台
    YANG, CHIEN-TAI
    貢獻者: 黃世勳;李明明
    HUANG, SHYH-SHYUN;LEE, MIN-MIN
    食品營養與保健生技學系碩士在職專班
    關鍵詞: 木犀草苷;綠原酸;感官品評;品質管制;菊花
    Luteolin-7-O-Glucoside;Chlorogenic Acid;Sensory Evaluation;Quality Control;Chrysanthemum Flower
    日期: 2023
    上傳時間: 2023-11-22 02:01:04 (UTC+0)
    摘要: 民國108年12月6日立法院三讀通過《中醫藥發展法》，我國衛生福利部更接續公告112年度補助「中藥藥用植物種植計畫」，顯示政府積極重視臺灣中草藥的發展。又菊花屬於衛生福利部公告之可供食品使用之中藥材品項，自100年5月27日起，針對輸入菊花之邊境查驗需採逐批查驗之要求，且品質標準須符合國內「食品安全衛生管理法」相關規定者，始得輸入，因此，市售菊花藥材應當符合食品法規要求，惟邊境檢驗未見《臺灣中藥典》之指標成分檢驗。除了藥用市場外，菊花亦為食品產業之重要原料，而食品首重食用者之色香味感受。本研究透過指標成分分析與消費者品評研究，釐清中國產「亳菊」、「滁菊」、「貢菊」、「杭菊」與臺灣產「臺灣白菊」、「臺灣黃菊」之指標成分優劣與感官感受差異。《臺灣中藥典》規範菊花藥材之指標成分為綠原酸(Chlorogenic acid)與木犀草苷(Luteolin-7-O-glucoside)，以其含量高低來評估六種市售菊花之藥用優劣，結果顯示六者皆符合《臺灣中藥典》標準，但以中國產亳菊品質最佳。臺灣白菊在消費者感官品評之香氣、苦味、甜味、澀味與口感上的感受優勢，本研究成果將為臺灣菊花產業發展提供實證數據。
    On December 6, 2019, the Legislative Yuan passed the "Chinese Medicine Development Law" for the third reading, and the Ministry of Health and Welfare of our country continued to announce the 112-year subsidy for the "Plant for Planting Chinese Medicine Medicinal Plants", which shows that the government actively attaches importance to the development of Chinese herbal medicine in Taiwan. In addition, chrysanthemum belongs to the food-usable Chinese medicinal materials announced by the Ministry of Health and Welfare. From May 27, 2011, the border inspection of imported chrysanthemums needs to be inspected batch by batch, and the quality standards must meet the domestic "food safety. Therefore, commercially available chrysanthemum medicinal materials should meet the requirements of food regulations, but the border inspection did not see the index composition inspection of "Taiwan Herbal Pharmacopeia". In addition to the medicinal market, chrysanthemum is also an important raw material in the food industry, and food is the most important thing in terms of color, fragrance and taste of the eater.Through quality control ingredient and sensory evaluation research, this research clarifies the advantages and disadvantages of the quality control ingredient and the difference of sensory of Chinese "Boju", "Chuju", "Gongju", "Hangju" and Taiwan "Taiwan White Chrysanthemum" and "Taiwan Yellow Chrysanthemum". In the Taiwan Herbal Pharmacopeia, the contents of Chlorogenic acid and Luteolin-7-O-glucoside are used to evaluate the quality of ingredients contained in six kinds of chrysanthemums. The results show that all meet the standards of "Taiwan Herbal Pharmacopeia", but the quality of "Boju" produced in China is the best.The advantages of "Taiwan White Chrysanthemum" in consumers' sensory evaluation of aroma, bitterness, sweetness, astringency and taste provide empirical data for the development of Taiwan's chrysanthemum industry.
    顯示於類別:[食品營養與保健生技學系] 博碩士論文

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