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Title: Preparation of Nano/Submicron Ganoderma Tsugae and Its Stability
Contributors: NTOU:Department of Food Science
Keywords: nano/submicron;Ganoderma tsugae;media milling;stability
Date: 2012-12
Issue Date: 2013-10-07T02:03:50Z
Publisher: Journal of Food and Drug Analysis
Abstract: 摘要:本研究利用介質研磨技術,製備奈米/次微米等級之松杉靈芝(Ganoderma tsugue)子實體顆粒懸浮液,並探討其穩定性及活性物質含量。松杉靈芝子實體經高速均質處理,再以0.8、0.3及0.2 mm之研磨介質分別研磨60分鐘,最後利用離心(10,000 g, 10 min)去除大顆粒,可得奈米/次微米子實體上清液(supernatant)。以雷射粒徑分析儀分析粒徑分佈,並以穿透式電子顯微鏡驗證粒徑檢測結果。移除懸浮液中之大顆粒,可提高其穩定性﹔於25°C下貯存21天後,supernatant III之體積平均粒徑只由0.105至0.137 μm。Supernatant III 經冷凍乾燥後,顆粒會聚集而形成大顆粒,其體積平均粒徑大於1 μm,並只有近20%的顆粒小於100 nm﹔高溫高壓滅菌處理對於supernatant III之穩定性並無嚴重影響,於25°C下貯存12個月後,仍有約40%的顆粒小於100 nm(平均粒徑為373 nm)。介質研磨的產物中之β-(1,3)-D-glucans、粗三萜類、總膳食纖維及幾丁質等活性成分含量均高於熱水萃出物。
Abstract:The preparation and stability of nano/submicrometer-sized Ganoderma tsugae (G. tsugae) was explored. The fruit body of G. tsugae was treated by homogenization and media-milling. Three sizes (0.8, 0.3, and 0.2 mm) of media were employed for consecutive milling. The final product was obtained by centrifugation (10,000 g, 10 min). Particle sizes were determined by using a laser-light particle size analyzer and further examined by using transmission electron microscopy. The removal of large particles resulted in better stability. After being stored at25°C for 21 days, the volume-average diameter of supernatant III increased from 0.105 to 0.137 μm. Freeze-drying resulted in particle aggregation and an increase in particle size. Twenty percent of the particles in the freeze-dried supernatant III were smaller than 100 nm, with an average diameter greater than 1 μm. Nevertheless, autoclaving did not result in severe instability of supernatant III. After being stored at 25°C for 12 months, about 40% of the particles were smaller than 100 nm, with an average diameter of 373 nm. In addition, the contents of bioactive compounds such as β-(1,3)-D-glucans, crude triterpenoids, total dietary fiber and chitin in media-milled products were much greater than those present in the hot-water extract.
Relation: 20(4), pp.900-907
Appears in Collections:[Department of Food Science] Periodical Articles

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