表目錄 8
圖目錄 9
第一章、 前言 10
第二章、文獻回顧 12
2.1 智慧型包材 12
2.1.1 簡介 12
2.1.2 指示劑 12
2.1.3 智慧型包材之相關應用 12
2.2 海鮮與肉品腐敗與偵測 13
2.3 自由基與抗氧化劑 14
2.3.1 自由基 14
2.3.2 抗氧化劑 14
2.4 黑米 15
2.5 花青素 15
2.5.1 花青素的結構 15
2.5.2 花青素顏色變化機制 16
2.5.3 花青素的特性及應用 16
2.6 結蘭膠 16
2.6.1 結蘭膠的結構 16
2.6.2 結蘭膠的特性與應用 17
2.7 羧甲基幾丁聚醣 17
2.7.1 羧甲基幾丁聚醣的結構 17
2.7.2 羧甲基幾丁聚醣的應用 18
第三章、實驗器材與藥品 19
3.1 實驗樣品 19
3.2 實驗藥品 19
3.3 儀器設備 19
第四章、實驗架構 21
第五章、實驗方法 24
5.1 原料前處裡 24
5.2 黑米萃取液製備 24
5.3 黑米花青素分析 24
5.3.1 黑米花青素種類分析 24
5.3.2 黑米萃取液總酚含量測定 24
5.4 低醯基結蘭膠/羧甲基幾丁聚醣/黑米複合膜製備 25
5.5 pH敏感性分析 25
5.5.1 巨觀顏色變化 25
5.5.2 全波長吸收光譜分析 25
5.5.3 色差分析 25
5.6 物化特性分析 26
5.6.1 厚度分析 26
5.6.2 拉伸及延展性測試 26
5.6.3 水分含量分析 26
5.6.4 傅立葉紅外線光譜儀(FTIR)測試 26
5.6.4 X-光繞射分析(XRD) 27
5.6.5 掃描式電子顯微鏡分析 27
5.6.6水氣透過試驗 27
5.6.7 膨潤性質分析 27
5.6.8 接觸角測定 28
5.7 流變性質分析 28
5.7.1 溫度掃描 28
5.8 花青素釋放試驗 28
5.9 抗氧化能力評估試驗 28
5.9.1 DPPH自由基清除 28
5.9.2 ABTS+自由基清除 29
5.10 食品新鮮度測試 29
5.11 TVBN測定分析 29
5.12 統計分析 30
第六章、結果與討論 31
6.1 黑米花青素之成分含量分析 31
6.1.1 總酚含量測定 31
6.1.2 花青素種類分析 31
6.2 pH敏感性分析 31
6.2.1 顏色變化 31
6.2.2 全波長吸收光譜圖 31
6.2.3 複合膜的色差分析 31
6.3 物化性質分析 32
6.3.1厚度分析 32
6.3.2機械性質測定 32
6.3.3 水分含量分析 32
6.3.4 FT-IR光譜分析 33
6.3.5 X-光射線繞射分析 33
6.3.6 掃描式電子顯微鏡分析 34
6.3.7 水氣透過試驗 34
6.3.8 膨潤性質測定 34
6.3.9 接觸角試驗 34
6.4 流變性質分析 35
6.5花青素釋放試驗 35
6.6 抗氧化能力試驗 36
6.6.1 黑米花青素萃取液之自由基清除試驗 36
6.6.2 複合膜之自由基清除試驗 36
6.7 食品新鮮度測定 36
6.8 TVBN測定分析 37
第八章、參考文獻 39
第九章、表 50
第十章、圖 64
第十一章、附圖 91

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