Jin, Lei. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2010. / Includes bibliographical references (leaves 150-170). / Abstracts in English and Chinese. / THESIS COMMITTEE --- p.II / ABSTRACT --- p.IV / 摘要 --- p.VI / TABLE OF CONTENTS --- p.VIII / LIST OF TABLES --- p.XII / LIST OF FIGURES --- p.",XIV" / LIST OF ABBREVIATIONS --- p.XVII / Chapter CHAPTER 1 --- GENERAL INTRODUCTION --- p.1 / Chapter 1.1 --- Background of Mushroom --- p.1 / Chapter 1.1.1 --- Mushroom --- p.1 / Chapter 1.1.2 --- Shiitake Mushroom --- p.2 / Chapter 1.1.3 --- Production of Shiitake mushroom --- p.3 / Chapter 1.1.4 --- Taxonomy of Shiitake --- p.4 / Chapter 1.1.5 --- Nutrients of Shiitake --- p.5 / Chapter 1.1.6 --- Taste Substances of Shiitake --- p.10 / Chapter 7.1.7 --- Aroma Components of Shiitake --- p.11 / Chapter 1.1.8 --- Color of Shiitake --- p.12 / Chapter 1.2 --- Food Additives --- p.13 / Chapter 1.2.1 --- Food Additives --- p.13 / Chapter 1.2.2 --- Definition of Food Additives Given by FA O/WHO Joint Expert Committee for Food Additives (JECFA) --- p.13 / Chapter 1.2.3 --- Definition of Food Additives Given by the Commission of the European Union --- p.14 / Chapter 1.3 --- Food Colorants and Stability Assessment --- p.15 / Chapter 1.3.1 --- "Define a Color: Color Space, Hue, and Chroma" --- p.15 / Chapter 1.3.2 --- Natural Pigment --- p.17 / Chapter 1.3.3 --- Food Color and use of Colorant --- p.17 / Chapter 1.3.4 --- Microbial Colors as Food Colorant --- p.19 / Chapter 1.3.5 --- Stability of Food Colorant --- p.23 / Chapter 1.4 --- Food Safety and Risk Assessment --- p.23 / Chapter 1.4.1 --- Food Safety --- p.23 / Chapter 1.4.2 --- The Codex Alimentarius --- p.24 / Chapter 1.4.3 --- National and Regional Authorities --- p.24 / Chapter 1.4.4 --- The Acceptable Daily Intake (ADI) and Other Related Safety Levels --- p.25 / Chapter 1.4.5 --- Toxicity Tests for Safety Assessment --- p.26 / Chapter 1.4.6 --- Sensitive Organs to Toxin (Liver and Kidney) --- p.29 / Chapter 1.5 --- Safety Assessment of Food Color Additives --- p.31 / Chapter 1.5.1 --- Color Additives (Food) --- p.31 / Chapter 1.5.2 --- Regulation of Color Additives --- p.33 / Chapter 1.6 --- Characterization of Natural Food Colorants --- p.33 / Chapter 1.6.1 --- Composition of Natural Food Colorants --- p.33 / Chapter 1.6.2 --- Fungal Pigments as Unique Alternatives of Authorized Natural Food Colorants --- p.34 / Chapter 1.6.3 --- Fungal Pigmentation and Phenolic Metabolism --- p.35 / Chapter CHAPTER 2 --- STABILITY ASSESSMENT OF THE EXUDATES FROM L. EDODES MYCELIA --- p.40 / Chapter 2.1 --- Introduction --- p.40 / Chapter 2.1.1 --- General Information --- p.40 / Chapter 2.1.2 --- Natural Sources of Food Colorant --- p.40 / Chapter 2.1.3 --- Application of Natural Pigments --- p.41 / Chapter 2.1.3 --- Objectives --- p.41 / Chapter 2.2 --- Material and Methods --- p.42 / Chapter 2.2.1 --- Cultivation of Shiitake Mushroom --- p.42 / Chapter 2.2.2 --- Collection of the Exudates --- p.42 / Chapter 2.2.3 --- Commercial Colorant --- p.42 / Chapter 2.2.4 --- Buffer Systems --- p.43 / Chapter 2.2.5 --- Soft Drink Medium --- p.43 / Chapter 2.2.6 --- Pigment Solution Sample Preparation --- p.44 / Chapter 2.2.7 --- Measurements of Physicochemical Parameters --- p.44 / Chapter 2.2.8 --- pH Stability --- p.45 / Chapter 2.2.9 --- Thermal Stability --- p.46 / Chapter 2.2.10 --- Light Stability --- p.46 / Chapter 2.2.11 --- Statistical Methods --- p.47 / Chapter 2.3 --- Results --- p.50 / Chapter 2.3.1 --- Physicochemical Characteristics --- p.50 / Chapter 2.3.2 --- pH Stability --- p.51 / Chapter 2.3.2 --- Thermal Stability --- p.53 / Chapter 2.3.3 --- Light Stability --- p.54 / Chapter 2.4 --- Discussion --- p.67 / Chapter 2.4.1 --- Physicochemical Characteristics --- p.67 / Chapter 2.4.2 --- pH Stability --- p.69 / Chapter 2.4.3 --- Thermal Stability --- p.71 / Chapter 2.4.4 --- Light Stability --- p.73 / Chapter CHAPTER 3 --- TOXICOLOGICAL STUDIES ON THE EXUDATES FROM L. EDODES MYCELIA --- p.76 / Chapter 3.1 --- Introduction --- p.76 / Chapter 3.1.1 --- L. edodes Mycelial Exudates ´ؤ a Promising Natural Food Colorant --- p.76 / Chapter 3.1.2 --- Regulatory Toxicology (Hazard Assessment) --- p.76 / Chapter 3.1.3 --- Acute and Sub-acute Toxicity Tests --- p.77 / Chapter 3.1.4 --- Color Additive Petitions --- p.78 / Chapter 3.1.5 --- Objectives --- p.80 / Chapter 3.2 --- Material and Methods --- p.80 / Chapter 3.2.1 --- Cultivation of Shiitake Mushroom and Test Substances --- p.80 / Chapter 3.2.1 --- Acute Toxicity Test --- p.81 / Chapter 3.2.1.1 --- Animals --- p.81 / Chapter 3.2.1.2 --- Limit Test --- p.81 / Chapter 3.2.1.3 --- Main Test --- p.82 / Chapter 3.2.2 --- Sub-acute Toxicity Test --- p.82 / Chapter 3.2.2.1 --- Animals and Administration of Test Substance --- p.82 / Chapter 3.2.2.2 --- Survival and Clinical Observations --- p.83 / Chapter 3.2.2.3 --- Body Weights and Food Consumption --- p.83 / Chapter 3.2.2.4 --- Hematology --- p.84 / Chapter 3.2.2.5 --- Clinical Chemistry --- p.84 / Chapter 3.2.2.6 --- Macroscopic Examination --- p.85 / Chapter 3.2.2.7 --- Histopathology --- p.85 / Chapter 3.2.3 --- Statistical Methods --- p.86 / Chapter 3.3 --- Results --- p.87 / Chapter 3.3.1 --- Oral Acute Toxicology Study in BALB/c Mice --- p.87 / Chapter 3.3.2 --- Oral Sub-acute Toxicology Study in SD Rat --- p.90 / Chapter 3.3.2.1 --- Survival and Clinical Observations --- p.90 / Chapter 3.3.2.2 --- Body Weights and Food Consumption --- p.90 / Chapter 3.3.2.3 --- Hematological and Clinical Biochemical Data --- p.92 / Chapter 3.3.2.4 --- Organ Weights --- p.92 / Chapter 3.3.2.5 --- Histopathological Examination --- p.92 / Chapter 3.4 --- Discussion --- p.103 / Chapter 3.4.1 --- General Aspects --- p.103 / Chapter 3.4.2 --- Oral Acute Toxicology Study in BALB/c Mice --- p.104 / Chapter 3.4.3 --- Oral Sub-acute Toxicology Study in SD Rat --- p.105 / Chapter CHAPTER 4 --- GENERAL CHARACTERIZATION AND APPLICATION OF EXUDATES FROM L. EDODES MYCELIA --- p.109 / Chapter 4.1 --- Introduction --- p.109 / Chapter 4.1.1 --- Pigmentation of Lentinula edodes --- p.109 / Chapter 4.1.2 --- Achieving Greater Bioavailability by Enzymatic Hydrolysis of Phenolics in Conjugated Forms --- p.110 / Chapter 4.1.3 --- Fourier Transform Ion Cyclotron Resonance Mass Spectrometry --- p.111 / Chapter 4.1.3 --- Objectives --- p.113 / Chapter 4.2 --- Material and Methods --- p.114 / Chapter 4.2.1 --- Cultivation of Fungus --- p.114 / Chapter 4.2.2 --- Sample Preparation of Fruiting Bodies and Mycelia --- p.114 / Chapter 4.2.3 --- Total Water-soluble Polysaccharide Content --- p.115 / Chapter 4.2.4 --- Total Protein Content --- p.115 / Chapter 4.2.5 --- Total Phenolic Content --- p.116 / Chapter 4.2.6 --- Enzymatic Hydrolysis of Glycosidically Bound Phenolic Compounds --- p.117 / Chapter 4.2.7 --- Measurement of Color Parameters --- p.117 / Chapter 4.2.8 --- Preparation of Exudates for FTICR-MS Analysis --- p.117 / Chapter 4.2.9 --- FTICR-MS Instrumentation --- p.118 / Chapter 4.2.10 --- FTICR-MS Calibration --- p.118 / Chapter 4.2.11 --- Quantitative Analysis of FTICR-MS --- p.119 / Chapter 4.2.12 --- Data Processing --- p.119 / Chapter 4.2.13 --- Sensory Evaluation --- p.120 / Chapter 4.3 --- RESULTS --- p.122 / Chapter 4.3.1 --- Major Chemical Groups of L. edodes --- p.122 / Chapter 4.3.2 --- Change in Color and Total Phenolic Content after Addition of Enzymes --- p.122 / Chapter 4.3.3 --- Detection of Metabolites Using FTICR-MS --- p.126 / Chapter 4.3.4 --- Phenolic Compound Identification --- p.129 / Chapter 4.3.5 --- Sensory Evaluation --- p.137 / Chapter 4.4 --- Discussion --- p.138 / Chapter 4.4.1 --- Total Phenolic Content and Pigmentation --- p.138 / Chapter 4.4.2 --- FTICR-MS Application on Studying Enzymatic Hydrolysis --- p.140 / Chapter 4.4.3 --- Sensory Evaluation --- p.147 / Chapter 4.4.4 --- Overall Conclusion --- p.147 / Chapter CHAPTER 5 --- CONCLUSION --- p.148 / REFERENCES --- p.150 / APPENDIX --- p.171
| Identifer | oai:union.ndltd.org:cuhk.edu.hk/oai:cuhk-dr:cuhk_326998 |
| Date | January 2010 |
| Contributors | Jin, Lei., Chinese University of Hong Kong Graduate School. Division of Life Sciences. |
| Source Sets | The Chinese University of Hong Kong |
| Language | English, Chinese |
| Detected Language | English |
| Type | Text, bibliography |
| Format | print, xviii, 172 leaves : ill. (some col.) ; 30 cm. |
| Rights | Use of this resource is governed by the terms and conditions of the Creative Commons “Attribution-NonCommercial-NoDerivatives 4.0 International” License (http://creativecommons.org/licenses/by-nc-nd/4.0/) |
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