National Taiwan Ocean University Institutional Repository:Item 987654321/38819
English  |  正體中文  |  简体中文  |  全文筆數/總筆數 : 28607/40644
造訪人次 : 4750228      線上人數 : 334
RC Version 4.0 © Powered By DSPACE, MIT. Enhanced by NTU Library IR team.
搜尋範圍 進階搜尋


題名: Evaluation of food safety for glucosamine in male Wistar rats and investigation of label and quality of commercial chitinous products
作者: Deng-Fwu Hwang
Chiu-Yen Chung
Lang-Bang Hung
貢獻者: 國立臺灣海洋大學:食品科學系
關鍵詞: Heavy metal
Food safety
日期: 2010-12
上傳時間: 2016-11-10T07:31:47Z
出版者: 臺灣水產學會刊
摘要: ABSTRACT: The applications of chitinous products have been developed to use as healthy food or food additive
in the world. To certify the edible safety of chitin monomer glucosamine for human, the animal test was
then carried out. The male Wistar rats were fed diets with different levels (0.25-10%) of glucosamine for 8
weeks. The results indicated that glucosamine showed no harmful effects on the growth, blood characters,
and biological functions of liver and kidney with any level. However, more than 0.25% glucosamine
could reduce the behavior activity, the levels of plasma glucose and creatinine, and the activity of plasma
creatine kinase in the rats, but increase level of plasma insulin in rats. These indicators are more
efficacies when the rats were fed diet with glucosamine sulfate than glucosamine HCl. Furthermore, 21
commercial chitinous samples were examined for heavy metal contents, degree of deacetylation and
glucosamine content. It was found that Zn and Fe might contaminate the chitinous samples, ranging <10
ppb - 101 ppm and <10 ppb - 1,020 ppm, respectively. Except one sample (less than 1%), the degree of
deacetylation in the commercial chitinous products ranged 43-98%. The amount of glucosamine ranged
from 1 mg/g to 864 mg/g. It means the quality and heavy metal residue need to control for commercial
chitinous products.
關聯: 38(1)
顯示於類別:[食品科學系] 期刊論文





著作權政策宣告: 本網站之內容為國立臺灣海洋大學所收錄之機構典藏,無償提供學術研究與公眾教育等公益性使用,請合理使用本網站之內容,以尊重著作權人之權益。
網站維護: 海大圖資處 圖書系統組
DSpace Software Copyright © 2002-2004  MIT &  Hewlett-Packard  /   Enhanced by   NTU Library IR team Copyright ©   - 回饋