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題 名 | 檳榔之藥性與加工方法的改進=Process Improvement for Innocuous Betel-nut Production |
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作 者 | 施榮安; | 書刊名 | 樹德學報 |
卷 期 | 24 1999.08[民88.08] |
頁 次 | 頁55-67 |
分類號 | 463.7 |
關鍵詞 | 檳榔; 荖花; 黃樟素; Betel-nut; Piper betel flower; Alkaloid; |
語 文 | 中文(Chinese) |
中文摘要 | 據非正式的統計,台灣約有兩百五十萬至兩百八十萬的檳榔族,檳榔菁仔具有提 神和興奮的天然成分,同時吃檳榔可降血壓、除口臭,這也就是在台灣為什麼有這麼多人, 特別是勞動界的朋友喜歡吃檳榔的原因。 然而檳榔店在再製檳榔時,常加入鹼性石灰,遇到口水會發熱,造成對口腔黏膜的傷害, 而增加檳榔風味的荖花含有黃樟素是致癌的因子之一。 近年來,國民生活水準,教育程度大幅提昇,嚼食檳榔的風氣也越演越烈,嚼食風氣由 勞工階級逐漸吹向中產階級,令人對這個有中國口香糖之稱的土產搖頭嘆息,檳榔既然無法 禁止,如能利用食品加工的過程製造出不用吐汁的檳榔,這種檳榔已去除對人體有害的成分, 保留原來的風味與嚼感,吃了可以提神、驅寒,對檳榔族而言是一大福音;因此本論文之健 康檳榔即為讓消費者有更多的選擇。 |
英文摘要 | Betel-nut, a kind of favorite edible plant seed from betel tree, has a special name-Chinese chewing gum. In Taiwan, betel-nut is favorite in the country side, especially in the village for the labors. Betel nut contains alkaloid itself, and the traditional treatment process of betel-nut includes the blending of soda powder and piper betel flower into the nut. All of these components were known as the cancer initiator. The habit of chew betel-nut is difficult to quit, and the consumption of betel-nut will continue increase in the near future, hence the betel-nut treatment process has to be improved to decrease the cancer population. The improved process could produce better betel-nut products, which does not use soda power and piper betel flower as treatment material, and the alkaloid contents is also extracted to very low concertration. |
本系統中英文摘要資訊取自各篇刊載內容。