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題 名 | Effect of Culture Conditions on the Suspension Cell Cultures of Theobroma Cacao=培養條件對可可懸浮細胞脂肪酸組成之影響 |
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作 者 | 溫銘囍; | 書刊名 | 東海學報 |
卷 期 | 39:6(農學院) 民87.07 |
頁 次 | 頁223-231 |
分類號 | 463.844 |
關鍵詞 | 可可; 細胞; 三甘油脂; 脂肪酸; Cacao; Cells; Triglyceride; Fatty acids; |
語 文 | 英文(English) |
中文摘要 | 於培養基中添加椰子水或降低振盪速度可將可可懸浮細胞培養之三甘油酯含量由 0.6%提高至2.3% 。將可可細胞培養於含有0.50%酪蛋白水解液之培養基中,其總脂肪中軟 脂酸含量由28%降為17% 。添加椰子水則可將油酸由21%增加至45% 。反之,添加椰子 水或培養基中不加蔗糖時,則會降低亞麻油酸含量。 |
英文摘要 | The triglyceride content of cacao suspension cell cultures increased from 0.6% to 2.3% by addition of coconut water, and by reducing rate of agitation. The palmitic acid content of total lipids decreased form 28% to 17% by culturing cacao cells in media containing 0.50% casein hydrolysate. Oleic acid was increased from 21% to 45% following the addition of coconut water. Linoleic acid was reduced by the addition of coconut water, or by omitting sucrose. |
本系統中英文摘要資訊取自各篇刊載內容。