頁籤選單縮合
題名 | 牛蒡水煮過程中化學組成分和抗突變性之變化=Changes in Chemical Composition and Antimutagenicity Effect of Burdock Extract under Various Cooking Durations |
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作者 | 謝清貴; 郭靜娟; 江文章; | 書刊名 | 食品科學 |
卷期 | 23:5 1996.10[民85.10] |
頁次 | 頁693-701 |
分類號 | 435.215 |
關鍵詞 | 牛蒡; 菊糖; 膳食纖維; 抗突變性; Burdock; Inulin; Dietary fiber; Antimutagenicity; |
語文 | 中文(Chinese) |
中文摘要 | 牛蒡 (Arctium lappa L) 為一具有藥理作用的食物,其根部含有對人體健康有益的膳食纖維,並且其榨汁液具有抗突變能力。但是牛蒡經切片水煮後,上述之機能性成分會如何變化則尚無參考資料。故本實驗將就牛蒡在不同的水煮時間下,其水煮汁液之化學組成及抗突變性的變化進行探討。實驗結果顯示牛蒡水煮過程中,水煮汁液的粗蛋白及灰分含量隨著水煮時間的增加而下降,而粗脂肪的含量則沒有變化。牛蒡經不同時間加熱後所得沸水萃取物主抗突變效果下降,且其總膳食纖維、水溶性膳食纖維及不溶性膳食纖維的含量也均下降。若將牛蒡經不同時間水煮後所得沸水萃取物中的水溶性膳食纖維純化出來進行抗突變試驗,發現具有較高的抗突變能力,其中以水煮2小時後的樣品具有最高的抗突變能力。 |
英文摘要 | Burdock (Arctium lappa L.) has been used as a medicinal herb. Its root is rich in dietary fiber, and its compressed juice possesses strong antimutagenic activity. However, the changes of these physiological components of burdock during cooking is still unknown. The objective of this study was to investigate the changes in the chemical composition and antimutagenicity of the boiling water extract of burdock under different cooking durations. The results were as follows. During cooking, the content of crude protein and ash in the cooking broth decreased as the cooking time increased; but the content of crude fat did not change. All the antimutagenicity effects and the content of total dietary fiber, soluble dietary fiber and insoluble dietary fiber in the extracts decreased with increasing cooking time. A Strong antimutagenic effect was found in soluble dietary fiber purified from the boiling water extract of burdock. The purified soluble dietary fiber obtained from the two-hour-extract showed the strongest antimutagenic activity among the extracts at various cooking durations. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。