徐嘉泽谢震售酵素之功能性与安全性分析调查-高苑科技大学.PDF

高苑學報‧第十六卷第一期(2010/3) ‧第15～28 頁‧15 Investigation on Functionality and Saftey of Enzyme Product from Market 1 ＊ 1 1 2,3 Shan-Shue Wang , Ho-Hsiang Wang , Chia-Tse Hsu , and Chen Hsieh 1 Department of Chemical and Biochemical Engineering, Kao Yuan University, Kaohsiung, Taiwan, R.O.C. 2 Bridging Global Tech Co., Kaohsiung County, Taiwan, R.O.C. 3 School of Business, Central South University, Chanssha Hunan, P.R.C. E-mail ：swang@cc.kyu.edu.tw＊ Abstract The enzyme products (fermented broths) are green food for health protection by natural food fermented with exogenous microbes. In this study, the functional ingredients and their activity of enzyme products, such as 090 heaven dew, green catechin, natural garlic concentrate, Noni enzyme and kakorot enzyme obtained from market, were investigated. The analytic items including the total polyphenol, antioxidant activity, total sugar, reducing sugar, proteinase activity, methanol, ethanol, acetic acid and polyphenol molecule distribution were also used in this work. The content of total polyphenols is in the range of 2.30~2.98 mg gallic acid/ml. Moreover, the DPPH scavenging activity is at about 0.00396~0.00597 mg vitamin E/ml and the total sugar is probably 662.26~764.09 mg glucose/ml with the reducing sugar is approximately 363.67~490.19 mg glucose/ml. The proteinase activity is somewhere about 324.13~739.33 unit/ml, and the process also produces around 0.1~2% ethanol. However, the content of both methanol and acetic acid has been not detected by GC analysis at all enzyme products. These enzyme products