tag:blogger.com,1999:blog-20372336468989317622024-02-19T01:53:36.911-08:00十分鐘食營教室 Ten minutes on Food and NutritionDeanhttp://www.blogger.com/profile/17917355326963393183noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-2037233646898931762.post-1040106059558878992017-12-28T05:39:00.000-08:002017-12-28T08:14:49.812-08:00統計技術與生活之關係:統計學堂(一)<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: , sans-serif;">講到統計,不外乎要從我的碩士論文說起<span lang="EN-US"><o:p></o:p></span></span></div>
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<span style="font-family: , sans-serif;">當初誤打誤撞的使用反應曲面法來設計實驗架構<span lang="EN-US"><o:p></o:p></span></span></div>
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<span style="font-family: , sans-serif;">開啟了我和統計的孽緣<span lang="EN-US"><o:p></o:p></span></span></div>
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<span style="font-family: , sans-serif;">從那時候就離不開統計了<span lang="EN-US"><o:p></o:p></span></span></div>
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統計一直是很多人心中的痛,也是我曾經的痛</div>
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末學踏入統計領域已將近7年的時間,雖然是徒法煉鋼的學習</div>
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但好似也學出了一些東西</div>
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加上仿間書籍撰寫過於專業,入門門檻高</div>
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想利用接著一系列的文章,將統計簡單的敘述如何應用</div>
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讓大家能將統計更應用於工作及生活中</div>
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<span style="font-family: , sans-serif;">日後的文章中會有幾個敘述面<span lang="EN-US"><o:p></o:p></span></span></div>
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<span lang="EN-US" style="font-family: , sans-serif;">1.</span><span style="font-family: , sans-serif;">與生活之關係<span lang="EN-US"><o:p></o:p></span></span></div>
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<span lang="EN-US" style="font-family: , sans-serif;">2.</span><span style="font-family: , sans-serif;">統計之判讀<span lang="EN-US"><o:p></o:p></span></span></div>
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<span lang="EN-US" style="font-family: , sans-serif;">3.</span><span style="font-family: , sans-serif;">於論文上的使用<span lang="EN-US"><o:p></o:p></span></span></div>
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<span lang="EN-US" style="font-family: , sans-serif;">4.</span><span style="font-family: , sans-serif;">於業界上的使用<span lang="EN-US"><o:p></o:p></span></span></div>
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<span style="font-family: , sans-serif;">統計技術與生活之關係<span lang="EN-US">(</span>一<span lang="EN-US">)[</span>統計學堂<span lang="EN-US">(</span>一<span lang="EN-US">)]<o:p></o:p></span></span></div>
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<span style="font-family: , sans-serif;">個人覺得生活的一切根源是離不開統計的,即使是統計學的源頭微積分尚未發展的時代亦是<span lang="EN-US"><o:p></o:p></span></span></div>
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<span style="font-family: , sans-serif;">有一句成語為:一葉知秋<span lang="EN-US"><o:p></o:p></span></span></div>
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<span style="background: white; color: #444444; font-family: "微軟正黑體" , sans-serif;">《淮南子·說山訓》:「見一葉落而知歲之將暮。」</span><span lang="EN-US" style="font-family: , sans-serif;"><o:p></o:p></span></div>
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<span style="background: white; color: #444444; font-family: "微軟正黑體" , sans-serif;">宋·唐庚《文錄》引唐人詩:「山僧不解數甲子,一葉落知天下秋。」</span><span lang="EN-US" style="font-family: , sans-serif;"><o:p></o:p></span></div>
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<span style="background: white; color: #444444; font-family: "微軟正黑體" , sans-serif;">意思為從一片樹葉的凋落,知道秋天的到來。比喻通過個別的細微的跡象,可以看到整個形勢的發展趨向與結果。</span><span lang="EN-US" style="font-family: , sans-serif;"><o:p></o:p></span></div>
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<b><span style="background: white; color: #444444; font-family: "微軟正黑體" , sans-serif;">秋天樹葉會落葉的是固定現象,所以當氣候變化時,樹葉就容易萎黃凋落</span><span lang="EN-US" style="font-family: , sans-serif;"><o:p></o:p></span></b></div>
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<b style="color: #444444; font-family: 微軟正黑體, sans-serif;">氣候變化→樹葉萎黃掉落,就可以衍生出樹葉萎黃掉落就是氣候變化了</b></div>
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<b style="color: red;"><u><span style="background: white; font-family: , sans-serif;">從</span><span style="background-color: white; font-family: , sans-serif;">個別的細微的跡象,可以看到整個形勢的發展趨向與結果就是統計技術的精神</span></u></b></div>
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<span style="background-color: white; color: #444444; font-family: , sans-serif;">這就是一個相關性統計的例子</span></div>
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想更了解相關性統計,請洽下列網址<br />
<a href="http://deanmz.blogspot.tw/2015/03/blog-post.html" style="background-color: white; color: #0889c4; font-family: Arial, serif; text-decoration-line: none;"><span style="font-size: large;">從相關係數來看到底生活中的科學是什麼??</span></a><br />
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<span style="background: white; color: #444444; font-family: "微軟正黑體" , sans-serif;">但一葉知秋再加入其他科學證據後,相關性是會大打折扣的</span><span lang="EN-US" style="font-family: , sans-serif;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: , sans-serif;"> </span><span style="background-color: white; color: #444444; font-family: , sans-serif;">為什麼這樣說呢</span><span lang="EN-US" style="color: #444444; font-family: , sans-serif;">?</span></div>
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<span lang="EN-US" style="font-family: , sans-serif;"> </span><span style="background: white; color: #444444; font-family: , sans-serif;">因為</span><span style="background: white; font-family: , sans-serif;"><b><u><span style="color: #0b5394;">樹葉會萎黃,也有可能是水分不足或是病蟲害所產生的</span></u></b></span></div>
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<span lang="EN-US" style="font-family: , sans-serif;"> </span><span style="background-color: white; color: #444444; font-family: , sans-serif;">所以在此時我們只能說樹葉萎黃,有部份的原因是氣候變化產生的</span></div>
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<span style="background: white; color: #444444; font-family: "微軟正黑體" , sans-serif;">倘若再加上其他理學觀察</span><span lang="EN-US" style="font-family: , sans-serif;"><o:p></o:p></span></div>
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<span style="background-color: white; color: #444444; font-family: , sans-serif;">像是氣溫收集、濕度收集、時間收集以及植物病理學檢查</span></div>
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<span style="background-color: white; color: #444444; font-family: , sans-serif;">我們就可以知道樹葉萎黃是氣候變化所造成的比重有多少了</span></div>
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<span style="background: white; color: #444444; font-family: "微軟正黑體" , sans-serif;">資訊技術是未來工作的趨勢,不用將它視為高可攀技術,</span></div>
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<span style="background: white; color: #444444; font-family: "微軟正黑體" , sans-serif;">畢竟我們不是鑽研統計數學的專家者</span><br />
<span style="background: white; color: #444444; font-family: "微軟正黑體" , sans-serif;">所要做得是掌握概念、操作應用。</span></div>
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<span style="background: white; color: #444444; font-family: "微軟正黑體" , sans-serif;">藉由簡單的資料蒐集及分析,原本單純的結果便產生重的的附加價值,</span></div>
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<span style="background: white; color: #444444; font-family: "微軟正黑體" , sans-serif;">這不只是統計技術的精神,也是大數據應用的精神</span></div>
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<span lang="EN-US" style="font-family: , sans-serif;">但無論是何種統計技術或大數據應用</span></div>
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<span style="background-color: white; font-family: , "microsoft jhenghei" , "arial" ,; font-size: 18px;"><span style="color: red;"><b><u><br /></u></b></span></span></div>
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<span style="color: red;"><b><u><span style="background-color: white; font-family: , "microsoft jhenghei" , "arial" ,; font-size: 18px;">一定要切記大量資料的趨勢和模式來判斷事物發展,但對於結果的解讀,還是需要具備產業的專業知識和經驗,加上嚴謹的科學統計驗證,才不會因為過於相信分析,導致資料的誤用或誤判。</span><span style="font-family: , sans-serif;"> </span></u></b></span><br />
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<span style="color: red;"><b><u><span style="font-family: , sans-serif; font-size: x-large;">大膽假設,小心求證</span></u></b></span></div>
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Deanhttp://www.blogger.com/profile/17917355326963393183noreply@blogger.com0tag:blogger.com,1999:blog-2037233646898931762.post-58285996011304977522017-03-04T07:01:00.000-08:002017-03-04T07:01:13.118-08:00關於一篇又是在騙人減肥廣告<div style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 15px; margin-bottom: 6px;">
忽然有一天在facebook的推薦影片看到這個影片:</div>
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<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 15px;"><a href="https://www.facebook.com/932886940100637/videos/1173723746016954/?pnref=story">https://www.facebook.com/932886940100637/videos/1173723746016954/?pnref=story</a></span></span></div>
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是一個關於幾丁聚醣非常喜歡吸油的故事</div>
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其實起初關於此商品小編我有諸多個疑問</div>
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<span style="color: #1d2129; font-size: 15px;">1.既然為</span><span style="color: blue; font-size: large;"><b>進口商品</b></span><span style="color: #1d2129; font-size: 15px;">,該公司是否有</span><span style="color: red; font-size: x-large;"><b>工商憑證</b></span><span style="color: #1d2129; font-size: 15px;">、</span><span style="color: red; font-size: x-large;"><b>食品業者登錄字號</b></span><span style="color: #1d2129; font-size: 15px;">、</span><span style="color: red; font-size: x-large;"><b>報關證明</b></span><span style="color: #1d2129; font-size: 15px;">及相關文件、</span><span style="color: red; font-size: x-large;"><b>產品責任險證號</b></span></div>
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<span style="background-color: white; color: #1d2129; font-size: 15px;">2..於網頁中沒有</span><span style="background-color: white; color: red; font-size: x-large;"><b>明確的商品規格</b></span><span style="background-color: white; color: #1d2129; font-size: 15px;">,如</span><span style="background-color: white; color: blue; font-size: large;"><b>成分</b></span><span style="background-color: white; color: #1d2129; font-size: 15px;">、</span><span style="background-color: white; color: blue; font-size: large;"><b>營養標示</b></span><span style="background-color: white; color: #1d2129; font-size: 15px;">等</span></div>
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3.於網頁中的該篇文獻"Validation of a Quantitative Fat Binding Assay for Polyglucosamine (L112)"雖然是刊載Nutrition期刊,但此Nutrition非比收錄在elsevier的Nutrition,分量差很多,且此文獻的資料庫是屬自由性的興趣投稿,並沒有嚴格的審核機制和專家評分機制</div>
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<span style="background-color: white; color: #1d2129; font-size: 15px;">4.此L112似乎只是</span><span style="background-color: white; color: blue; font-size: large;"><b>聚葡萄糖胺</b></span><span style="background-color: white; color: #1d2129; font-size: 15px;">(</span><span style="background-color: white; color: red; font-size: x-large;"><b>幾丁聚醣</b></span><span style="background-color: white; color: #1d2129; font-size: 15px;">,一種膠體),</span><span style="background-color: white; color: red; font-size: x-large;"><b>人體不能吸收,算是水溶性膳食纖維</b></span><span style="background-color: white; color: #1d2129; font-size: 15px;">,</span><span style="background-color: white; color: blue; font-size: large;"><b>大多數膠體本來就有很好的保油力</b></span><span style="background-color: white; color: #1d2129; font-size: 15px;">(oil-holding capacity),也只是</span><span style="background-color: white; color: red; font-size: x-large;"><b>透過讓吃下去的油脂排出的效果</b></span><span style="background-color: white; color: #1d2129; font-size: 15px;">,與</span><span style="background-color: white; color: red; font-size: x-large;"><b>減肥藥羅氏鮮的作用是一樣</b></span><span style="background-color: white; color: #1d2129; font-size: 15px;">的,且</span><span style="background-color: white; color: blue; font-size: large;"><b>此篇文獻只是體外實驗,非動物及臨床實驗,其實幾丁聚醣的保油吸油實驗早就被玩到爛掉了</b></span></div>
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<span style="color: #1d2129; font-size: 15px;">5.該篇文獻也說了是因為在</span><span style="font-size: large;"><span style="color: blue;"><b>油脂被身體吸收前</b></span><span style="color: #1d2129;">,</span><span style="color: blue;"><b>此膠體會大量的吸附油脂,進而減少體重</b></span></span><span style="color: #1d2129; font-size: 15px;">,但</span><span style="color: red; font-size: x-large;"><b>並沒有提到可以降低體內脂肪</b></span></div>
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文件出處:<br />
<a href="https://www.researchgate.net/publication/270579221_Validation_of_a_Quantitative_Fat_Binding_Assay_for_Polyglucosamine_L112" rel="nofollow noopener" style="color: #365899; cursor: pointer; text-decoration: none;" target="_blank">https://www.researchgate.net/…/270579221_Validation_of_a_Qu…</a></div>
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<span style="color: #1d2129; font-size: 15px;">6.</span><span style="color: blue; font-size: large;"><b>減重效果</b></span><span style="color: #1d2129; font-size: 15px;">應該也是</span><span style="color: red;"><b><span style="font-size: x-large;">與食糜混合後形成高黏度膠狀物</span><span style="font-size: 15px;">,</span><span style="font-size: x-large;">延遲胃排空</span></b></span></div>
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<span style="color: #1d2129; font-size: 15px;">7.此機制之一為</span><span style="color: blue; font-size: large;"><b>阻礙腸道吸收油脂</b></span><span style="color: #1d2129; font-size: 15px;">,如有在</span><span style="color: red;"><b><span style="font-size: x-large;">服用胃藥</span><span style="font-size: 15px;">、</span><span style="font-size: x-large;">減少腸道蠕動的藥物</span></b></span><span style="color: #1d2129; font-size: 15px;">,</span><span style="color: blue; font-size: large;"><b>沒提到應該諮詢醫生或營養師</b></span></div>
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<span style="color: #1d2129; font-size: 15px;">8.也沒提到</span><span style="color: blue; font-size: large;"><b>脂溶性維生素A、D、E、K</b></span><span style="color: #1d2129; font-size: 15px;">會有</span><span style="color: red; font-size: x-large;"><b>攝取不足</b></span><span style="color: #1d2129; font-size: 15px;">的風險</span></div>
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<span style="color: #1d2129; font-size: 15px;">9.最重要的如</span><span style="color: blue;"><b><span style="font-size: large;">服用避孕藥</span><span style="font-size: 15px;">、</span><span style="font-size: large;">激素類藥物</span></b></span><span style="color: #1d2129; font-size: 15px;">的人一定要去找醫生評估,</span><span style="color: red; font-size: x-large;"><b>特別是服用激素類藥藥的人,因為激素類藥大多是列管管制藥品,會服用管制藥品一定有某些疾病才會使用</b></span></div>
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這些也都沒提到,到時候吃死人誰負責?</div>
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Deanhttp://www.blogger.com/profile/17917355326963393183noreply@blogger.com0tag:blogger.com,1999:blog-2037233646898931762.post-85025750916303697982017-02-20T16:29:00.011-08:002017-03-11T09:26:04.453-08:00關於一段一般食品被宣稱療效的故事<br />
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此篇文章是如果我是要購買此產品的消費者,以我的專業背景 我會注意什麼,<br />
就是扮演一個重度極度吹毛求次且在食品領域打滾幾十年的消費者<br />
<br />
為什麼會打這篇文章呢?<br />
是因為<span style="background-color: black;"><span style="color: white;"><b>這個廣告一直出現在我的臉書頁面</b></span></span><br />
一開始只是看著網友的踴躍留言<br />
關於醫療粉絲團與某商品的來往<br />
<br />
然後也<span style="color: red;"><b>有人開始問我梅精好不好</b></span><br />
既然別人問了,那我就來做點功課<br />
以下是我的疑問,會用討論法來敘述<br />
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<b style="color: blue;"><u>一、為何糖含量會是0</u></b><br />
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根據此份來討論 「<span style="color: red;"><b>市售包裝食品營養標示規範</b></span>」<br />
衛署食字第0九000五七一二一號公告<br />
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1.依據<span style="color: red;"><b>食品安全衛生管理法</b></span>第二十二條第三項授權規定並制定<br />
所以<span style="color: blue;"><b>包裝標示</b></span>和<span style="color: blue;"><b>營養功效宣稱</b></span>是跟<span style="color: red;"><b>食安法</b></span>與<span style="color: red;"><b>食安</b></span>有關的!!!<br />
因為<span style="color: blue;"><b>包裝標示法的母法</b></span>是<span style="color: red;"><b>食品安全衛生管理法</b></span><br />
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2.糖:指單醣與雙醣之總和。<br />
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3.營養宣稱:指任何以說明、隱喻或暗示方式,表達該食品具有特定之熱量或營養素性質。<br />
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4.得以「0」標示之條件:<br />
糖:該食品每100公克之固體(半固體)或每100毫升之液體所含該營養素量不超過0.5公克<br />
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5.營養標示值誤差允許範圍<br />
<b style="color: red;">糖:小於等於標示值之 120%</b><br />
所以農產品標示為0實在是蠻冒險的<br />
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因為梅精為梅子熬煮而成的,理論上自然界的農產品或多或少有糖含量<br />
通常水果類的是以果糖、葡萄糖及蔗糖居多,<b style="background-color: blue; color: yellow;">在怎樣的熬煮多少會有糖</b><br />
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會標示為0個人覺得只有兩種狀況<br />
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<b><span style="background-color: blue; color: yellow;">(1)全部的醣類都與胺基物質進行梅納反應</span></b><b><span style="background-color: blue; color: yellow;">消耗完了</span></b><br />
<b><span style="background-color: blue; color: yellow;">(2)每100公克檢驗值小於0.5g,可豁免標示,得以以0標示</span></b><br />
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而且有一種方法一定可以先驗出醣組成,就是將原料脫水或是測量水分含量後換算乾濕重<br />
以三氟醋酸、硫酸、鹽酸、硝酸水解加熱處理,以HPLC-RI-NH2偵測單醣含量組成<br />
但這種方法得到的糖含量跟標示的糖含量意義上就不相同了<br />
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<b><u>二、有機酸與濃度</u></b><br />
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<span style="color: blue;"><b>水果普遍存在有機酸</b></span>,特別是檸檬酸與蘋果酸其中以檸檬酸最為普遍,<br />
而其實檸檬酸和蘋果酸,更是讓我們每天有能量的檸檬酸循環不可或缺的角色之一</div>
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<b style="background-color: blue; color: yellow;">有機酸高有什麼好處?</b></div>
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<b style="color: blue;">當有機酸的濃度越高,食品越容易保存</b></div>
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這是因為環境pH值得降低,讓微生物的胞外酵素與通道蛋白容易受到影響,<br />
此外當環境pH值低到檸檬酸的解離常數以下,抑菌效果會更好<br />
這是因為未解離的有機酸具有親脂性,可以通過細菌的細胞膜,然後在胞內解離,</div>
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改變胞內質子梯度,阻礙細菌生長<br />
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另外<br />
<b style="color: blue;">有機酸的濃度高,也可以看成是IMF(中濕性食品)的概念</b><br />
這類的食品具有高水分含量(65-85%),但水活性卻只有0.70至0.85<br />
這樣的水活性微生物難以繁殖,只有黴菌跟酵母菌才能在此水活性下生長繁殖<br />
但黴菌是絕對好氧菌,酵母菌在有氧下才能正常的代謝與出芽生殖</div>
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也就是說在無氧的環境下,酵母菌和黴菌,是不會進行數目的增生</div>
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<b style="background-color: yellow;"><span style="color: blue;">像之前的阿舍乾麵膨包事件,也就是沒涉略食品專業</span></b><br />
<b style="background-color: yellow; color: blue;">不懂得要控制好醬料的水活性與管控炒煮溫度</b><br />
<span style="color: blue;"><b style="background-color: yellow;">因為當炒煮溫度足夠時,會使產品水分蒸發,濃度提升<br />使得水活性下降,當水活性在0.85以下時,其實配合完整包裝<br />存放個半年也不會發生腐敗膨包<br /><br />但是醬料類產品通常會遇到一個狀況<br />就是生菌數驗起來是偏高的(5-6個log的生菌數)<br />特別是有用到黴菌發酵原料,像豆腐乳、豆瓣醬、味噌<br />但是卻不會腐敗,這有賴於水活性與柵欄技術<br />(酸性醬料:水活性+低pH值)</b></span><br />
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至於為什麼要0.85以下? 這是因為國際與台灣大宗食因性疾病(食物中毒)中得<br />
<i>Staphylococcus aureus</i> (金黃色葡萄球菌)可以存活在水活性0.85附近的產品中<br />
所以FDA也將水活性>0.85的食品界定為<br />
「潛在危害的食品」(Potentially Hazardous Foods; PHF)<br />
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<b><u><br /></u></b>
<b><u>三、有無食品添加物</u></b></div>
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其實<br />
<b style="color: red;">天然檸檬酸和合成檸檬酸是一樣的</b><br />
生物合成的檸檬酸是用一種黴菌<i>Aspergillus niger</i><br />
以糖質進行發酵的二級代謝產物,當然也有化學合成法,<br />
至於有什麼差異,老實講我不太了解,因為分子結構一樣,<br />
但旋光性是否一樣我也不知道,有機化學和合成化學的領域太深奧了!隔行如隔山!<br />
但可以確定的是:</div>
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<span style="color: yellow;"><b style="background-color: blue;">不過何種形式的檸檬酸,</b></span><b style="background-color: blue; color: yellow;">吃起來都會酸,</b><b style="background-color: blue; color: yellow;">而且分子是一樣的</b></div>
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<b><u>四、代謝產物來源:梅肉萃取物</u></b><br />
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關於梅干和梅精的差異,這裡以食品加工技術的角度來敘述<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivFF-aDd-N-t3kKXjpr5mkLU8qMhyHYFDQ4B6-O1n8PgTj_7eKLlrtngqoq2BvpDXDlprvcoK7aY31Fucf-vhVnvfvrlbr_v-TipsUA9g7jhq6SgYRYS2kWz8W32z7JhuwLxvVlod46S0/s1600/456.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivFF-aDd-N-t3kKXjpr5mkLU8qMhyHYFDQ4B6-O1n8PgTj_7eKLlrtngqoq2BvpDXDlprvcoK7aY31Fucf-vhVnvfvrlbr_v-TipsUA9g7jhq6SgYRYS2kWz8W32z7JhuwLxvVlod46S0/s400/456.jpg" width="400" /></a></div>
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※加工流程是我推想的※<br />
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<b style="color: red;">源頭是一樣的,只是</b><b style="color: red;">不同的加工方式,</b><b style="color: red;">造就了不同的終端產品</b><br />
<b style="color: blue;">像是玉米依照加工方式的不同,可以製造的產品很多元,</b><br />
<span style="color: blue;"><b>從你我吃的玉米粒到果糖,甚至到包裝材料,生質酒精都可以用玉米來製造</b></span></div>
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<b style="background-color: blue; color: yellow;">要說兩種是一樣的只有對一半,</b><b style="background-color: blue; color: yellow;">似對非對,似錯非錯</b></div>
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<b style="background-color: yellow; color: blue;">梅干還是可以做成梅精的,</b><b style="background-color: yellow; color: blue;">只是品質上會和用新鮮青梅做的有差異</b></div>
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<b style="background-color: yellow;"><span style="color: blue;">梅干把他覆水膨脹後,</span></b><b style="background-color: yellow;"><span style="color: blue;">以研磨工具或刀具或槌子剁碎後</span></b><b style="background-color: yellow;"><span style="color: blue;">加入自來水及蔗糖,</span></b><br />
<b style="background-color: yellow;"><span style="color: blue;">進行熬煮,也可以煮出黑褐色</span></b><b style="background-color: yellow;"><span style="color: blue;">帶有些微梅味的黏稠物</span></b></div>
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<b style="color: blue;">一般來說食材有效都是某種特定成分達到作用,</b><b style="color: blue;">這些成分通常都是經過萃取</b><br />
而萃取可分為水萃取、酸萃取、鹼萃取、有機溶劑萃取、混合萃取</div>
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這些萃取完的萃取物會經過體外試管實驗與體內動物暨人體實驗來進行效果確認</div>
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在水萃取方面可分為冷水萃取(4-7℃)、常溫萃取(25-35℃)、熱水萃取(60-99℃),<br />
至於其他合併超音波、過熱蒸氣、蒸汽爆炸式萃取就不論述了<br />
而<b style="color: blue;">水萃取中的熱水萃取與我們一般認知的煎藥最相近</b><br />
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只是熱水萃取有一個缺點,那就是有效物質的保留,溫度越高,化學反應越快<br />
高溫下也容易讓有效成分氧化或是降解,但會有冷水與常溫萃取沒辦法達到的高產率<br />
而熱水萃取也不是時間越長越好喔,通常有萃取濃縮曲線都是逆微笑曲線,也就是倒U圖<br />
在一定的時間內會達到最高,過了以後就慢慢變低<br />
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而在<span style="color: blue;"><b style="background-color: yellow;">梅精中最矚目的成分就是梅華(mumefural)</b></span><br />
在<a href="http://handle.ncl.edu.tw/11296/ndltd/34743101557959097740">2008年屏科大的研究中</a>,針對梅精的加熱濃縮做了比較<br />
<span style="color: red;"><b>梅精在加工過程中會產生梅華(mumefural),其含量隨加熱時間而增加而後再降低。</b></span><br />
在<a href="http://www.interesjournals.org/irjbb/august-2011-vol-1-issue-7/study-the-mumefural-change-and-antioxidant-properties-during-lemon-essence-making">2011</a>也有針對檸檬中梅華(mumefural)的做研究也發現</div>
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檸檬經榨汁、除渣後,再經加熱濃縮可得深黑色而粘稠性高之檸檬精製品。</div>
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研究結果顯示,在檸檬精加工時,濃縮過程中產生的梅納反應中間物 5-hydroxymethyl-2-furaldehyde (HMF)會與等比例的citric acid反應產生梅華(mumefural),此物質於新鮮檸檬汁中並不存在,乃係於加熱過程中產生。</div>
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HMF含量會隨著濃縮時間的延長而逐漸增加,而citric acid 及 malic acid等非揮發酸在加熱濃縮過程中含量則無太大變化。<span style="color: red;"><b>梅華(mumefural)則在檸檬汁加熱濃縮第10小時含量達到最高</b></span><span style="color: blue;"><b>,而繼續加熱濃縮至第12小時,梅華(mumefural)含量沒有升高反而開始下降</b></span>,推測原因可能是加熱時間過長造成梅華(mumefural)的分解破壞所導致。<b style="background-color: blue; color: yellow;">所以長時間的加熱濃縮以實驗結果來看並沒有比較好</b></div>
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經由萃取得到這些有效物質的樣本(液體、凍乾粉末),以不同劑量(通常是μg或ng),進行試管及細胞試驗<br />
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<b style="color: red;">試管實驗最常做的就是抗氧化系列的實驗,</b><b style="color: red;">所以你很常看到有些食品會說</b><b style="color: red;">XX萃取物抗氧化效果是維生素C的100倍</b><b style="color: red;">之類的外行術語</b></div>
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細胞實驗都是做免疫及毒性實驗,但是細胞實驗這邊會有一個不好克服的地方:<b style="color: red;">那就是細胞實驗有用,動物實驗沒有功效</b></div>
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尤其是針對腦部的試驗,會有這樣是因為腦中的星狀膠體細胞,會形成所謂的血腦屏障(blood–brain barrier (BBB)),會像個篩網一樣,限制物質進出,所以能夠刺激腦部的保健食品特別難做<br />
<br />
通常這類功效性實驗的依序為下:</div>
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<span style="color: blue;"><b>體外試管實驗→細胞實驗→小動物實驗</b></span><b style="color: blue;">→大動物實驗→臨床實驗(分三期)</b></div>
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在功效性實驗很常遇到:<span style="color: red;"><b>細胞實驗有功效,老鼠實驗沒功效</b></span><b style="color: red;">或者是小鼠有功效,</b><b style="color: red;">大鼠功效不顯著,</b><b style="color: blue;">功效要顯著不只是數字上的差異而已,還要達到統計上的顯著差異,</b>要達到統計上的顯著差異,實驗設計,數據收集方法,統計手法是很重要的</div>
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<br />
<b style="color: blue;">曾經聽過一位醫生說:</b><br />
<span style="color: blue;"><b>過的了臨床第三期實驗的就是你我所看到的藥物<br />還停留在細胞實驗大部分都是所謂的保健食品<br />到達動物實驗的大部分是健康食品(有小綠人認證)</b></span><br />
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<b style="color: red;">至於要達到何種等級才有效? 得看實驗設計和當地政府法規</b><br />
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今天引進了日本、美國、歐洲等產品,當地有做了動物實驗,想要標示療效,不是拿到文獻而已<b style="color: blue;">就得進行申請的動作,今天衛生局核准過了就可以標示,</b><b style="color: blue;">就這麼簡單的問題而已</b><br />
<br />
<b style="color: red;">如果衛生局不核准,那您有以下解決方法:</b><br />
<span style="color: red;"><b>1.為了繼續賣乖乖被罰<br />2.選上中華民國總統,修改食安法和健康食品法<br />3.不做這檔生意</b></span><br />
<br />
<b style="color: blue;">不用多說什麼,規矩就是這樣,法規條文都有寫到不能,</b><span style="color: blue;"><b>標示影射療效,而且食藥署也有窗口負責這類事情的詢問</b></span><br />
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<br />
五、砒霜議題</div>
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<br />
<br />
至於砒霜的毒性,讓我想到前陣子的烏龍事件,</div>
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麥當勞的油脂事件<br />
<br />
<span style="color: blue;"><b>驗出了砷,卻沒辦法證實是有機砷還是無機砷,有機砷是人體需要的微量元素,無機砷是對人體有毒性的</b></span><br />
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<b><u><br /></u></b>
<b><u>六、有毒物質的劑量</u></b></div>
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<span style="color: red;"><b><u><br /></u></b></span>
<span style="color: red;"><b><u>一個有毒物質到底對人體有沒有毒性是取決於攝取頻率和攝取量</u></b></span><br />
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一罐果醬每1公斤含有5μg的有毒xyz,吾人每天攝取一次,每次30g</div>
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對於人體的半致死劑量600μg/day/60kg<br />
若吾人的體重為60kg,試問有沒有風險?<br />
30g÷1000g/kg×5μg/kg × 60kg= 9 μg/day/60kg 答案是沒有風險的</div>
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<br />
若要達到風險 600μg/day/60kg÷5μg/kg =120 kg/day 需每天吃120公斤的果糖<br />
<br />
如果有去上過食工所、SGS、衛福部等所開的食品風險評估的課程<br />
這類計算題或概念應該很熟悉吧<br />
<b style="color: blue;">只是非常感傷的事,這類說法之前多少學者專家出來說</b><span style="color: blue;"><b>說破嘴還是一堆酸民在酸,為何這次大家就沒有聲音?</b></span><span style="color: yellow;"><b style="background-color: blue;">很為台灣的學術界與尊重專業的程度感到哀傷</b></span><br />
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<u><b><br /></b></u>
<u><b>七、梅納反應之HMF產物與acrylamide</b></u><br />
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<b style="color: blue;"><br /></b>
<b style="color: blue;">梅納反應是一種很神奇的反應,只要是食物經過加熱,</b><span style="color: blue;"><b>或多或少都會產生<br />產生梅納反應,就會讓食物富含色香味,就像牛排一樣</b></span><br />
<br />
但梅納反應是一連串極度複雜的反應,到現在也還不能準確的得知所有經由梅納反應所產生的物質,因為都些物質涉及香味、顏色、以及呈味物質的表現<br />
<br />
1.羥甲基糠醛(Hydroxymethylfurfural),或稱5-羥甲基糠醛,簡稱HMF,<span style="color: blue;"><b>可由果糖或葡萄糖脫水後產生,</b></span><span style="color: blue;"><b>在熱加工食品中常被發現</b></span>。為梅納反應中期產物因進行Amadori分子重排使果糖胺脫水成HMF(hydroxymethylfurfural)<br />
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2.丙烯醯胺(acrylamide)<br />
<span style="color: blue;"><b>丙烯醯胺最常出現在經高溫油炸、燒烤或烘焙的碳水化合物中</b></span>。</div>
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像是薯條就是一個很經典的例子,會產生丙烯醯胺是因為食品中有存在著「天門冬胺酸」<br />
(asparagine)這種胺基酸,在和醣類物質經過一定加熱後,產生丙烯醯胺,而許多碳水化合物與穀類食品都含有天門冬胺酸。天門冬胺酸具有醯胺結構,加上醣類物質,就形成丙烯醯胺<br />
講到丙烯醯胺也讓我想到台灣記者素質的悲哀以及外行領導內行的感慨。<b style="color: red;">基本上HMF和丙烯醯胺都是不需特別擔心的</b><br />
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<b style="background-color: blue; color: yellow;">還記得之前的黑糖事件吧</b><b style="background-color: blue; color: yellow;">就是因為烏龍爆料所造成的,雖然驗出來最高有到1100µg/kg,</b><br />
<span style="color: yellow;"><b style="background-color: blue;">但是最低有到347µg/kg落差非常大,個人覺得是取樣誤差以及實驗誤差造成的</b></span><br />
<span style="color: yellow;"><b style="background-color: blue;"><br /></b></span>
<span style="color: yellow;"><b style="background-color: blue;">還有之前的牛乳駭人事件,使用了不是公告核准的檢驗方法,也講不出詳細的實驗過程,以及數據取得方式這樣的烏龍爆料造成社會恐慌,讓食安更好不是這樣做的</b></span><br />
就像你進行供應商評鑑,查到缺失罰款只是治標不治本<br />
仔細的找出缺失真因,盤出系統性的缺點,才是治本<br />
<b style="background-color: blue; color: yellow;">還有得意的一天含苯事件,</b><b style="background-color: blue; color: yellow;">也是最不專業的消基會爆料的</b><br />
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<u style="color: red;"><b>八、被罰12次 是廣告法 不是食安法</b></u></div>
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<b style="background-color: blue; color: yellow;">通常會被衛生局罰款,都是違反食安法,</b><b style="background-color: blue; color: yellow;">特別是營養標示及療效宣稱</b><br />
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<span style="color: blue;"><b>因為營養標示法是根據食品安全衛生管理法制定</b></span><br />
<b style="color: red;">療效宣稱是違反食品標示管理法,廣告法我實在是找不到</b><span style="color: red;"><b>與療效宣稱以及標示有關的法令</b></span><br />
再來衛生局會開罰的通常也都是根據食安法和他的實施細則來開罰<br />
健康食品管理法也是和食品安全有關的</div>
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據我所知衛生局的食品衛生科負責的工作項目,通常都是食品工廠及販賣相關管理和查核居多,很少聽到會去管廣告這個項目,但是療效宣稱除外<br />
<br />
來看一下健康食品管理法</div>
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<a href="http://www.rootlaw.com.tw/LawArticle.aspx?LawID=A040170050001200-0950517&ShowType=Ref&FLNO=14000">第十四條(健康食品之標示及廣告不得超過許可範圍)</a><br />
<b style="color: red;">健康食品之標示或廣告不得有虛偽不實、誇張之內容,其宣稱之保健效</b><br />
<span style="color: red;"><b>能不得超過許可範圍,並應依中央主管機關查驗登記之內容。<br />健康食品之標示或廣告,不得涉及醫療效能之內容。</b></span><br />
〔立法理由〕<br />
一、明訂條文之規範主體為「健康食品」。<br />
二、明訂健康食品之標示及廣告範圍,應依查驗登記內容為主,不得超<br />
過許可範圍。<br />
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<b style="color: red;">連健康食品涉及醫療效能就違規了,一般食品能不違規嗎?</b><br />
<b style="color: red;"><br /></b>
<b style="color: red;">以及食品標示廣告的重要法條 (很重要!!!!)</b><br />
<br />
<b style="color: blue;">食品標示宣傳或廣告詞句涉及誇張易生誤解</b><span style="color: blue;"><b>或醫療效能之認定基準</b></span><br />
105年6月17日部授食字第1051201580號令修正發布<br />
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一、 衛生福利部(以下稱本部)為維護國人健康,保障消費者權益,有效執行<span style="color: red;"><b><u>食品衛生管理法第二十八條</u></b></span>,<b style="background-color: blue; color: yellow;">禁止食品標示、宣傳或廣告誇張、易生誤解或宣稱醫療效能,特訂定本基準。</b><br />
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二、 食品標示、宣傳或廣告如有誇張、易生誤解或宣稱醫療效能之情形,<br />
且涉及違反健康食品管理法第六條規定者,應依違反健康食品管理法論處。<br />
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三、 涉及誇張、易生誤解或醫療效能之認定基準如下:<br />
<br />
(一) 使用下列詞句者,應認定為涉及醫療效能:<br />
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1. 宣稱預防、改善、減輕、診斷或治療疾病或特定生理情形:例句: 治療近視。恢復視力。防止便秘。利尿。<span style="color: red;"><b>改善過敏體質</b></span>。壯陽。強精。減輕過敏性皮膚病。治失眠。防止貧血。降血壓。改善血濁。清血。調整內分泌。防止更年期的提早。<br />
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<b style="background-color: blue; color: yellow;">改善過敏體質,真的是確實的涉及醫療效果,</b><b style="background-color: blue; color: yellow;">過敏的成因是多因性,不是單因性,</b><b style="background-color: blue; color: yellow;">通常是TH細胞不平衡在加上其他複雜的因素</b></div>
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2. 宣稱減輕或降低導致疾病有關之體內成分:例句: 解肝毒。降肝脂。<br />
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3. 宣稱產品對疾病及疾病症候群或症狀有效:例句:消滯。降肝火。改善喉嚨發炎。祛痰止喘。消腫止痛。消除心律不整。解毒。</div>
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4. 涉及中藥材之效能者:例句:補腎。溫腎(化氣)。滋腎。固腎。健脾。補脾。益脾。溫脾。和胃。養胃。補胃。益胃。溫胃(建中)。翻胃。養心。清心火。補心。寧心。瀉心。鎮心。強心。清肺。宣肺。潤肺。傷肺。溫肺(化痰)。補肺。瀉肺。疏肝。養肝。瀉肝。鎮肝(熄風)。澀腸。潤腸。活血。化瘀。<br />
<b style="color: red;"><br /></b>
<b style="color: red;">5. 引用或摘錄出版品、典籍或</b><b style="color: red;">以他人名義並述及醫藥效能:</b><br />
例句:「本草備要」記載:冬蟲夏草可止血化痰。「本草綱目」記載:黑豆可止痛。散五臟結積內寒。<b style="background-color: blue; color: yellow;">這邊的引述包含文獻引述,因為文獻是出版品,</b><b style="background-color: blue; color: yellow;">專家言論是以他人名義宣稱</b></div>
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(二) 使用下列詞句者,應認定為未涉及醫療效能,但涉及誇張或易生誤解:<br />
<br />
1. 涉及生理功能者:例句:增強抵抗力。強化細胞功能。增智。補腦。增強記憶力。改善體質。解酒。清除自由基。排毒素。分解有害物質。改善更年期障礙。平胃氣。防止口臭。<br />
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2. 未涉及中藥材效能而涉及五官臟器者:例句:保護眼睛。增加血管彈性。<br />
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3. 涉及改變身體外觀者:例句:豐胸。預防乳房下垂。減肥。塑身。增高。使頭髮烏黑。延遲衰老。防止老化。改善皺紋。美白。纖體(瘦身)。<br />
<b style="background-color: blue; color: yellow;"><br /></b>
<b style="background-color: blue; color: yellow;">也就是說上述(二)的詞是可以用的,雖然我個人很反對政府開放這些名詞可以用,</b><span style="color: yellow;"><b style="background-color: blue;">尤其是涉及生理功能者的詞,但是你也知道台灣是民粹式的民主,再加上低頭立委和記者,造就了這般環境。一個產品如果真的很好,</b></span><b style="color: yellow;"><span style="background-color: blue; color: yellow;">是不需要靠這些花言巧語來裝飾,</span></b><span style="background-color: blue;"><b style="color: yellow;">如果真的要靠這些名詞才能賣,</b><b style="color: yellow;">那真的是不會賣牽拖政府</b></span></div>
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<b><u>九、各大保健功效</u></b><br />
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<span style="color: blue;"><b>標示療效或是見證有沒有合法,以法條來說是違規,但是裁決單位是衛生局,只要衛生局說不違規,你要寫讓死人活起來也可以</b></span><br />
<br />
目前得宣稱之保健功效共有十三項:「護肝」、「抗疲勞」、「調節血脂」、「調節血糖」、「免疫調節」、「骨質保健」、「牙齒保健」、「延緩衰老」、「促進鐵吸收」、「胃腸功能改善」、「輔助調節血壓」、「不易形成體脂肪」、「輔助調整過敏體質」。</div>
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<span style="color: blue;"><b>這十三項只有具有小綠人標籤認證的</b></span><b style="color: blue;">健康食品才可以用</b></div>
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產品所准許宣稱之保健功效及其宣稱敘述,取決於個別產品所提出科學驗證之結果。<br />
<br />
第二軌為「規格標準審查」:產品成分符合衛生福利部公告之健康食品規格標準,該等成分已由學理確立產品保健功效,無需個案進行保健功效評估試驗,目前已公告的健康食品規格標準為魚油及紅麴兩項,凡獲得通過者,可宣稱之保健功效敘述均相同。如:魚油類產品可標示:「本產品可能有助於降低血中三酸甘油酯;其功效乃由學理得知,非由實驗確認」;紅麴類產品可標示:「本產品可能有助於降低血中總膽固醇;其功效由學理得知,非由實驗確認」。<br />
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<b><u>十、關於工廠營運狀況</u></b></div>
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<span style="color: blue;"><b>(一)如產品有販售,</b></span><b style="color: blue;">那是否應該拿到</b><b style="color: blue;">工廠營業登記、</b><b style="color: blue;">營業證明、</b><b style="color: blue;">食品業者登錄字號、</b><b style="color: blue;">產品責任險證號,</b><span style="color: red;"><b>因為台灣的企業大部分都是中小企業,</b></span><b style="color: red;">但是家庭代工式的企業也很多。</b><span style="color: red;"><b>這些家庭代工式的企業,</b></span><b style="color: red;">有些上面那些都沒有</b></div>
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<b style="color: blue;"><br /></b>
<b style="color: blue;">(二)如為加工成食品,</b><b style="color: blue;">是否應該符合相關衛生標準 ? </b><b style="color: blue;">食品良好作業規範準則 ? </b><b style="color: blue;">食品工廠建築及設備設廠標準 ? </b><b style="color: blue;">食品安全衛生管理法 ? </b><b style="color: blue;">食品監測計畫規範 ?</b></div>
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<span style="color: red;"><b>最近幾年真的很多竄紅的食品,</b></span><b style="color: red;">大家還記得阿舍乾麵和福知奶茶吧,</b><span style="color: red;"><b>這種突然竄紅的食品,</b></span><b style="color: red;">通常都有幾種詬病:</b></div>
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<b style="color: red;"><br /></b>
<b style="color: red;">1.極度不注重專業,認為自己很厲害</b></div>
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<b style="color: red;"><br /></b>
<b style="color: red;">2.極度的cost down,省到最後品質出問題</b></div>
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<b style="color: red;"><br /></b>
<b style="color: red;">3.發展迅速,員工素質與廠區環境跟不上擴展的速度</b></div>
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<b style="color: red;"><br /></b>
<b style="color: red;">(三)如為農產品,是否應該比照優良農產品工廠衛生標準來以高標準要求自己?</b><br />
像各衛生條文的實施細則與附件</div>
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例如:<br />
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(1)作業環境應保持清潔,一般作業區內之獨立空間空氣落菌量宜保持在100CFU/plate/5min 以下;準清潔作業區內宜保持在50CFU/plate/5min 以下;清潔作業區內宜保持在30CFU/plate/5min 以下;黴菌落菌量宜保持在10CFU/plate/5min 以下。<br />
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(2)原料處理(清洗、破碎、榨汁)、調理加工(調配、混合)、內包裝(充填、密封處)等場所其地面應平而不滑,且以非吸收性之不透水材質構築,並有適當之排水斜度(宜在1/100 以上)及排水系統。<br />
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(3)牆壁離地面至少一公尺以內之部分應以平滑、無毒、非吸收性且不透水之材質構築,壁磚<br />
接合處之隙縫宜以不透水材質補平,以利清洗並避免長黴;牆壁或牆柱面應為白色或淺色,與地面之接合處宜有曲率半徑3 公分以上之適當圓弧,以利清洗。<br />
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(4)應有充分之供水設施,非使用自來水者應設置淨水或消毒設備,並應針對淨水或消毒之效果指定專人每日做有效餘氯量及酸鹼值之測定並做紀錄,水質須符合有關主管單位之規定且每年至少定期送驗一次;使用在食品接觸表面之清洗用水應符合飲用水水質標準;清洗用水及飲用水管路應有明顯之顏色區分;地下水源應與污染源(如化糞池、廢棄物處理場等)保持15 公尺以上之距離,並防止污染水源。<br />
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(5)冷(凍)藏庫應裝設可顯示庫內溫度之溫度顯示器並每日進行溫度記錄,並宜裝設安全裝置及可警示溫度異常之自動警報器。<br />
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<b style="color: blue;">如果真的有這麼好的產品一定要符合所有食安法規規範,才能對得起良心,</b><span style="color: blue;"><b>甚至做在業界領頭,遵守嚴苛的衛生規範</b></span></div>
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<b style="color: red;"><br /></b>
<b style="color: red;">講完以上論述,有沒有覺得了解更多,</b><span style="color: red;"><b>食品營養的相關知識。如果有,恭喜你</b></span></div>
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<br />Deanhttp://www.blogger.com/profile/17917355326963393183noreply@blogger.com1tag:blogger.com,1999:blog-2037233646898931762.post-37598503630793738032016-12-06T07:39:00.000-08:002016-12-06T07:42:14.872-08:00關於汽車成本與產品開發感慨<div class="" data-block="true" data-editor="eitel" data-offset-key="6dha3-0-0" style="background-color: white;">
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<span style="font-family: , serif; font-size: 11.5pt;">今天忽然看到新聞:</span></div>
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<em><span style="color: #dd4b39; font-family: , serif; font-style: normal;">民眾提案公布</span></em><em><span lang="EN-US" style="color: #dd4b39; font-family: "arial" , sans-serif; font-style: normal;">ARTC</span></em><em><span style="color: #dd4b39; font-family: , serif; font-style: normal;">國產車撞測結果</span></em><em><span style="color: #dd4b39; font-family: "arial" , sans-serif; font-style: normal;"> </span></em><em><span style="color: #dd4b39; font-family: , serif; font-style: normal;">交通部</span></em><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #545454; font-family: 新細明體, serif;">:</span><em><span style="color: #dd4b39; font-family: , serif; font-style: normal;"><wbr style="color: #545454; font-family: arial, sans-serif; font-size: small; white-space: normal;"></wbr>問題不在於公開與否</span></em></div>
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<span style="font-size: 11.5pt;">那問題到底在哪</span><span lang="EN-US" style="font-family: "helvetica" , sans-serif; font-size: 11.5pt;">?</span></div>
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<span style="color: #1d2129; font-family: , serif; font-size: 11.5pt;">當新車上市時,雖然交通部手上都握有國產車廠呈交給交通部的</span><span lang="EN-US" style="color: #1d2129; font-family: "helvetica" , sans-serif; font-size: 11.5pt;">ARTC</span><span style="color: #1d2129; font-family: , serif; font-size: 11.5pt;">撞測資料,但交通部相關單位表示,</span><span style="color: #38761d; font-size: large;"><b><span style="font-family: , serif;">由於撞擊測試資料內容僅會有通過撞擊測試與否,並不會出現像是</span><span lang="EN-US" style="font-family: "helvetica" , sans-serif;">IIHS</span><span style="font-family: , serif;">或</span><span lang="EN-US" style="font-family: "helvetica" , sans-serif;">Euro NCAP</span><span style="font-family: , serif;">撞擊結果星等評分的概念,若是直接公布撞測資料,一般民眾恐難以理解</span></b></span></div>
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<span style="font-family: , serif;"><span style="color: #1d2129; font-size: 11.5pt;">那交通部的意思就是「</span><span style="color: #e06666; font-size: x-large;"><b>我們也只知道</b></span></span><span lang="EN-US" style="font-family: "helvetica" , sans-serif;"><span style="color: #e06666; font-size: x-large;"><b> ARTC </b></span></span><span style="font-family: , serif;"><span style="color: #e06666; font-size: x-large;"><b>說某款車通過而已、不知怎麼通過的</b></span><span style="color: #1d2129; font-size: 11.5pt;">」</span></span><span style="color: #1d2129; font-size: 15px;">。</span></div>
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<span style="color: purple; font-size: x-large;"><b><u><i><span style="font-family: , serif; font-size: 11.5pt;">那在食安方面主婦聯盟和豬頭學者亂發言,亂公布數據,而且沒經過公證單位認可的測試資料,直接公布,不是更讓民眾恐難以理解</span><span lang="EN-US" style="font-family: "helvetica" , sans-serif; font-size: 11.5pt;">?</span><span style="font-family: , serif; font-size: 11.5pt;">現今在食品營養界這風氣已經很盛行了,汽車更應比照辦理</span></i></u></b></span></div>
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<!--[if !supportLineBreakNewLine]--><span style="font-family: , serif; font-size: 11.5pt;">國內車廠遞交檢測報告及相關文件給交通部審驗機構申請合格證時,此資料即進入政府管轄範圍,交通部即有權決定是否公開供民眾查詢。</span></span></div>
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<b style="color: red; font-size: xx-large;"><u>要在台灣賣,當然要遵守政府的要求阿</u></b></div>
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<u><i><b><span style="color: purple; font-size: x-large;"><span style="font-family: , serif; font-size: 11.5pt;">像之前衛福部要實行食品成分暨添加物全展開的時候</span><span style="font-size: 11.5pt;"><span style="font-family: "helvetica" , sans-serif;">,</span></span><span style="font-family: , serif; font-size: 11.5pt;">可口可樂就說我要退出台灣市場,果然衛福部馬上受驚,</span><span style="font-family: , serif; font-size: 11.5pt;">商研後香料可以免展開,</span>所以是可以先上車後補票的拉!!!!</span></b></i></u></div>
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<u><i><b><span style="color: purple; font-size: x-large;"><span style="font-family: , serif; font-size: 11.5pt;">類似案例層出不窮,要玩遊戲就是要遵守規則拉</span><span lang="EN-US" style="font-family: "helvetica" , sans-serif; font-size: 11.5pt;">!!!!!</span></span></b></i></u></div>
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<span style="font-family: , serif; font-size: 11.5pt;">相較於國外市場,目前美國</span><span lang="EN-US" style="font-family: "helvetica" , sans-serif; font-size: 11.5pt;">IIHS</span><span style="font-family: , serif; font-size: 11.5pt;">與歐洲</span><span lang="EN-US" style="font-family: "helvetica" , sans-serif; font-size: 11.5pt;">Euro NCAP</span><span style="font-family: , serif; font-size: 11.5pt;">都屬民間單位,並非政府所管轄,而上市車輛同樣僅須通過各國基本的撞擊測試要求,嚴苛程度其實並不如上述兩個民間單位所要求,因此未來臺灣需要努力的方向,除了期盼國內車商願意公開撞擊測試結果之外,民眾對於安全配備重視度的日漸提升,才能促使整個體系進行改變,進而出現像是上述兩種非官方測試單位來進行監督。</span>
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<span style="font-family: , serif; font-size: 11.5pt;">那為什麼有些車子在美國</span><span lang="EN-US" style="font-family: "helvetica" , sans-serif; font-size: 11.5pt;">IIHS</span><span style="font-family: , serif; font-size: 11.5pt;">與歐洲</span><span lang="EN-US" style="font-family: "helvetica" , sans-serif; font-size: 11.5pt;">Euro NCAP</span><span style="font-family: , serif; font-size: 11.5pt;">都有公布資料,且這些車系也有在台灣生產,但就是不公布呢</span><span lang="EN-US" style="font-family: "helvetica" , sans-serif; font-size: 11.5pt;">?</span>
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<span style="font-family: , serif; font-size: 11.5pt;">講這麼多,真正的問題還是在於還是有寧願不要安全配備、優良的操控性</span><span style="font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 15px;">,</span></span><span style="font-family: , serif; font-size: 11.5pt;">只要最便宜最好看的車款的消費者拉!!!</span><span style="font-family: , serif; font-size: 11.5pt;">拔個安全配備,懸吊降低成本一下,反映在售價上,這些消費者馬上就高潮了</span></div>
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<span style="color: #1d2129; font-family: , serif; font-size: 11.5pt;">既然交通部的說詞是「</span><span lang="EN-US" style="color: #1d2129; font-family: "helvetica" , sans-serif; font-size: 11.5pt;"> </span><span style="color: red; font-size: x-large;"><b><span lang="EN-US" style="font-family: "helvetica" , sans-serif;">ARTC </span><span style="font-family: , serif;">他們無法管</span></b></span><span style="color: #1d2129; font-family: , serif; font-size: 11.5pt;">」,</span><span style="color: #1d2129; font-size: 15px;">關心安全的民眾們,就先別用拿</span><span lang="EN-US" style="color: #1d2129; font-family: "helvetica" , sans-serif; font-size: 11.5pt;"> IIHS </span><span style="color: #1d2129; font-family: , serif; font-size: 11.5pt;">或是</span><span lang="EN-US" style="color: #1d2129; font-family: "helvetica" , sans-serif; font-size: 11.5pt;"> Euro NCAP </span><span style="color: #1d2129; font-family: , serif; font-size: 11.5pt;">來類比,</span><span style="color: #1d2129; font-size: 15px;">而是</span><span style="box-sizing: border-box; color: #1d2129; font-size: 15px;">訴求交通部比照</span><span lang="EN-US" style="color: #1d2129; font-family: "helvetica" , sans-serif; font-size: 11.5pt;"> NHTSA</span><span style="color: #1d2129; font-size: 15px;">(National Highway Traffic </span></div>
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<span lang="EN-US" style="font-family: "helvetica" , sans-serif; font-size: 11.5pt;">Safety Administration)</span><span style="font-family: , serif; font-size: 11.5pt;">也就是隸屬於「美國聯邦政府運輸部」的「美國國家公路交通安全管理局」,</span>成立隸屬於交通部的「官方」單位,做出如以下的<span style="box-sizing: border-box;">公開撞擊測試</span>吧。
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<a href="https://www.safercar.gov/Vehicle-Shoppers/5%E2%80%93Star-Safety-Ratings/" target="_blank"><span style="color: #1d2129; text-decoration: none;">https://www.safercar.gov/Vehicle-Shoppers/5%E2%80%93Star-Safety-Ratings/</span></a><o:p></o:p></span></div>
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<span style="font-family: , serif; font-size: 11.5pt;">但是真正的降低成本不應該是這樣做的</span>
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<span lang="EN-US" style="color: #1d2129; font-family: "helvetica" , sans-serif; font-size: 11.5pt;"> </span><span style="color: #1d2129; font-family: , serif; font-size: 11.5pt;">要降低成本就該整合研發項目,達到降低開發時間的目的,因為產品開發的中心思想在於「</span><span style="font-family: , serif;"><span style="color: #b45f06; font-size: large;"><b>人</b></span></span><span style="color: #1d2129; font-family: , serif; font-size: 11.5pt;">」,人才是主角。倘若一台車子在出事的時候無法保護人,那開發這產品有何意義</span><span lang="EN-US" style="color: #1d2129; font-family: "helvetica" , sans-serif; font-size: 11.5pt;">?</span></div>
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<span lang="EN-US" style="color: #1d2129; font-family: "helvetica" , sans-serif; font-size: 11.5pt;"> </span><span style="color: #1d2129; font-family: , serif; font-size: 11.5pt;">一般大家口中所說的車廠,其實就是組織,在這個團體下面有很多、很多的人和部門組織。但也就是如此,才讓汽車無法進化!因為這些單位是一個一個獨立分開的,一間車廠約有一千到兩千人,然而重要的是,買車的消費者只有一個。車廠用幾千個人去創造車輛,而這部車,會去買、會去評斷的人,就只有買這輛車的車主而已。幾千個開發人員以</span><span style="font-family: , serif;"><span style="color: red; font-size: x-large;"><b>獨立分開的方式</b></span></span><span style="color: #1d2129; font-family: , serif; font-size: 11.5pt;">來做車輛,所以車子才不會進化。</span></div>
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<span style="color: #1d2129; font-family: , serif; font-size: 11.5pt;">以行動電話為例,現在有人身上有</span><span lang="EN-US" style="color: #1d2129; font-family: "helvetica" , sans-serif; font-size: 11.5pt;">10 </span><span style="color: #1d2129; font-family: , serif; font-size: 11.5pt;">年前的行動電話嗎?應該沒有吧,有</span><span lang="EN-US" style="color: #1d2129; font-family: "helvetica" , sans-serif; font-size: 11.5pt;">10</span><span style="font-family: , serif;"><span style="color: #1d2129; font-size: 11.5pt;">年前的電腦嗎?也應該沒有,因為</span><b><span style="color: blue; font-size: large;">這些東西是不斷進化,所以我們不會用</span></b><span style="color: #1d2129; font-size: 11.5pt;">。</span></span></div>
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<span style="font-family: , serif;"><span style="color: #1d2129; font-size: 11.5pt;">汽車呢?我想應該不會有人覺得</span><span style="font-size: 11.5pt;"><span style="color: red;"><b>坐</b></span></span></span><span style="color: red;"><b><span lang="EN-US" style="font-family: "helvetica" , sans-serif; font-size: 11.5pt;">10</span><span style="font-family: , serif; font-size: 11.5pt;">年前的車很丟臉吧!</span></b></span><span style="color: #1d2129; font-family: , serif; font-size: 11.5pt;">我想歸根究柢,是因為車廠多年來</span><span style="font-family: , serif;"><span style="color: purple; font-size: x-large;"><b>組織都沒有進化,所以汽車才無法進化。</b></span></span></div>
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<span style="color: #1d2129; font-family: , serif; font-size: 11.5pt;">成本的高低,最大的一個主因就是「</span><span style="font-family: , serif;"><span style="color: red; font-size: x-large;"><b>時間</b></span></span><span style="color: #1d2129; font-family: , serif; font-size: 11.5pt;">」,舉例來說;人力費用就是一個很好的例子,一個人要用掉多少錢、每個年度要花費多少錢是可以計算的,假設開發一個東西要用</span><span lang="EN-US" style="color: #1d2129; font-family: "helvetica" , sans-serif; font-size: 11.5pt;">3</span><span style="color: #1d2129; font-family: , serif; font-size: 11.5pt;">年,如果只用了</span><span lang="EN-US" style="color: #1d2129; font-family: "helvetica" , sans-serif; font-size: 11.5pt;">1</span><span style="color: #1d2129; font-family: , serif; font-size: 11.5pt;">年就完成,這就只花費原本預定成本的</span><span lang="EN-US" style="color: #1d2129; font-family: "helvetica" , sans-serif; font-size: 11.5pt;">1/3</span><span style="color: #1d2129; font-family: , serif; font-size: 11.5pt;">,是降低成本的最好方法。</span></div>
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<span style="color: #1d2129; font-family: , serif; font-size: 11.5pt;">有些車廠</span><span style="font-family: , serif;"><span style="color: red; font-size: x-large;"><b>不做時間的縮短</b></span></span><span style="color: #1d2129; font-family: , serif; font-size: 11.5pt;">,反而</span><span style="font-family: , serif;"><span style="color: red; font-size: x-large;"><b>從消費市場端把配備拿掉</b></span></span><span style="color: #1d2129; font-family: , serif; font-size: 11.5pt;">,來</span><span lang="EN-US" style="color: #1d2129; font-family: "helvetica" , sans-serif; font-size: 11.5pt;">COST DOWN</span><span style="color: #1d2129; font-family: , serif; font-size: 11.5pt;">,是不可以這樣做的,如</span><span lang="EN-US" style="color: #1d2129; font-family: "helvetica" , sans-serif; font-size: 11.5pt;">: </span><span style="color: #1d2129; font-family: , serif; font-size: 11.5pt;">把</span><span lang="EN-US" style="color: #1d2129; font-family: "helvetica" , sans-serif; font-size: 11.5pt;">3</span><span style="color: #1d2129; font-family: , serif; font-size: 11.5pt;">年的開發時程縮短為兩年,</span><span lang="EN-US" style="color: #1d2129; font-family: "helvetica" , sans-serif; font-size: 11.5pt;">COST</span><span style="color: #1d2129; font-family: , serif; font-size: 11.5pt;">的部分可以下降</span><span lang="EN-US" style="color: #1d2129; font-family: "helvetica" , sans-serif; font-size: 11.5pt;">30%</span><span style="color: #1d2129; font-family: , serif; font-size: 11.5pt;">。若欺負零件廠,一直要求他們降低成本、一直拔掉配備,然後告訴消費者我的成本下降,目的是追求利潤上升,這是絕對要反對的事情。</span></div>
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<span style="font-family: , serif; font-size: 11.5pt;">唯有如此,台灣的車輛才有出頭天的可能</span></div>
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<span lang="EN-US" style="font-family: "helvetica" , sans-serif; font-size: 11.5pt;">出處:</span></div>
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<span lang="EN-US" style="font-family: "helvetica" , sans-serif; font-size: 11.5pt;">1.<a href="http://autozone.techbang.com/posts/3764-japan-super-car-coming-to-taiwan-is-not-to-build-a-second-car-the-father-of-gt-r-first-take-the-luxgen-beyond-europe?page=2">http://autozone.techbang.com/posts/3764-japan-super-car-coming-to-taiwan-is-not-to-build-a-second-car-the-father-of-gt-r-first-take-the-luxgen-beyond-europe?page=2</a></span><span lang="EN-US" style="color: black; font-family: "times new roman" , "serif"; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-size: 15.3333px; white-space: pre-wrap;"><span style="color: #1d2129; font-family: "helvetica" , sans-serif;">2.<a href="https://www.kingautos.net/111244">https://www.kingautos.net/111244</a></span></span></div>
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<span lang="EN-US" style="font-size: 15.3333px; white-space: pre-wrap;"><span style="color: #1d2129; font-family: "helvetica" , sans-serif;">3.<a href="http://ptt.jimpop.org/54c46897c93b">http://ptt.jimpop.org/54c46897c93b</a></span></span></div>
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Deanhttp://www.blogger.com/profile/17917355326963393183noreply@blogger.com0tag:blogger.com,1999:blog-2037233646898931762.post-61185518696094405882015-09-10T21:41:00.002-07:002015-09-16T04:05:15.267-07:00冷壓果汁揭曉 in 加工技術層面<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-size: x-large;">何謂冷壓果汁</span><span lang="EN-US" style="font-family: 'Times New Roman', serif;"><span style="font-size: x-large;">?</span><span style="font-size: large;"><o:p></o:p></span></span></div>
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<span style="font-size: large;"><span lang="EN-US" style="font-family: 'Times New Roman', serif;">1.</span>以壓媒在低溫下對果汁進行冷殺菌<span lang="EN-US" style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></span></div>
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<span style="font-size: large;"><span lang="EN-US" style="font-family: 'Times New Roman', serif;">2.</span>在螺旋榨汁機的中空管壁通以冷媒,進行著一邊榨汁一邊冷卻<span lang="EN-US" style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></span><br />
<span style="font-size: large;">3.以打碎機將蔬果,在以類似不織布的網袋裝果泥在以油壓器壓榨出汁</span></div>
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<span style="font-size: large;"><span lang="EN-US" style="font-family: 'Times New Roman', serif;">4.</span>直接榨完汁冰冰箱<span lang="EN-US" style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></span></div>
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<span style="font-size: large;"><span lang="EN-US" style="font-family: 'Times New Roman', serif;">1</span>比較接近答案</span><br />
<span style="font-size: large;">2則是天馬行空的答案</span><br />
<span style="font-size: large;">3的話只是一般的路邊攤榨汁而以</span><br />
<span style="font-size: large;">4根本不是答案</span><br />
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<span style="font-size: large;">但是我們也不知道廠商賣的是什麼藥,所以沒有最好的答案,只有更好的解釋<span lang="EN-US" style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></span><br />
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<span style="font-size: large;"><span lang="EN-US" style="font-family: 'Times New Roman', serif;"><a href="http://pansci.asia/archives/85164">Pansci</a></span>的作者群有提到:<span lang="EN-US" style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></span></div>
<span style="font-size: large;">「冷壓」果汁是將磨碎或去皮的蔬果放進軟性容器中,再放進充滿水的鋼製箱子裡,以強力油壓將壓媒加壓至超過<span style="font-family: Times New Roman, serif;">3000</span></span><span style="font-size: large;">倍標準大氣壓力(約300Mpa、約3099 </span><b style="background-color: white; font-family: Helvetica, Arial, sans-serif; text-align: center;">kgf/cm<sup>2</sup></b><span style="font-size: large;">);超高壓能抑制微生物生長,也能避免一般果汁機會造成的氧化跟過熱,理論上更能保留微量營養素。</span><br />
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<span style="font-size: large;">這裡比較麻煩的地方為,你必須做出能夠承受幾百大氣壓力的鋼製容器,</span><span style="font-size: large;">而且要顧及安全性</span></div>
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<span style="font-size: large;">另外在Hiperbaric 公司也有提到專門的HPP冷壓果汁機(這樣應該是殺菌的機械)</span></div>
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<span style="font-size: large;">這邊則是要做出能夠承受幾百大氣壓力的塑膠瓶,而且瓶口這邊一定不能爆掉,加工完成後不能有洩漏</span><br />
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<span style="font-size: large;">此外,連續式加工才是最大的難題</span></div>
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<span style="font-size: large;">感覺兩邊的技術know-how都十分的高端</span></div>
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<span style="font-size: large;">而且這種設備應該單位是以千萬再算的</span></div>
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<span style="font-size: large;">感覺應該是不會有不知名的程咬金投資好幾個千萬只為了賣個200塊,而且還被質疑扭曲冷壓果汁,加上不知道好不好賣的果汁吧?</span><br />
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<span style="font-size: large;"><a href="http://www.hiperbaric.com/en/high-pressure">國外的廠商</a>敘述為:</span><br />
<span style="font-size: large;">高壓加工是一種冷殺菌技術,應用在其產品已經密封在終端包裝中,並藉由水來傳播高壓(300-600 Mpa,約3000-6000大氣壓)</span><br />
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<span style="font-size: large;"><a href="http://www.kfs-foodtech.com/chhtml/content.asp?cid1=135&cid=129">國內的廠商</a>敘述為:</span><br />
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<span style="font-size: large;"><span style="font-family: 新細明體, serif;">超高壓技術</span><span lang="EN-US" style="font-family: 'Times New Roman', serif;">(High Pressure Processing</span><span style="font-family: 新細明體, serif;">,</span><span lang="EN-US" style="font-family: 'Times New Roman', serif;">HPP)</span><span style="font-family: 新細明體, serif;">,亦可稱為高靜水壓技術</span><span lang="EN-US" style="font-family: 'Times New Roman', serif;">(High Hydrostatic Pressure</span><span style="font-family: 新細明體, serif;">,</span><span lang="EN-US" style="font-family: 'Times New Roman', serif;">HHP)</span><span style="font-family: 新細明體, serif;">,係指將食品包裝於軟性密封容器中</span><span lang="EN-US" style="font-family: 'Times New Roman', serif;">,</span><span style="font-family: 新細明體, serif;">以液體</span><span lang="EN-US" style="font-family: 'Times New Roman', serif;">(</span><span style="font-family: 新細明體, serif;">通常為水</span><span lang="EN-US" style="font-family: 'Times New Roman', serif;">)</span><span style="font-family: 新細明體, serif;">作為傳遞壓力的介質,使其存在於超高壓</span><span lang="EN-US" style="font-family: 'Times New Roman', serif;"> (100 MPa</span><span style="font-family: 新細明體, serif;">以上,約987 atm</span><span lang="EN-US" style="font-family: 'Times New Roman', serif;">) </span><span style="font-family: 新細明體, serif;">環境下,同時搭配適當的時間與溫度</span><span lang="EN-US" style="font-family: 'Times New Roman', serif;"> (50</span><span style="font-family: 新細明體, serif;">℃以下</span><span lang="EN-US" style="font-family: 'Times New Roman', serif;">) </span><span style="font-family: 新細明體, serif;">,進行食品的物理性處理。過程中引起食品成份中非共價鍵</span><span lang="EN-US" style="font-family: 'Times New Roman', serif;"> (</span><span style="font-family: 新細明體, serif;">氫鍵、離子鍵和疏水鍵等</span><span lang="EN-US" style="font-family: 'Times New Roman', serif;">) </span><span style="font-family: 新細明體, serif;">的破壞或形成,並使得食品中的酵素失活、澱粉糊化、蛋白質凝膠性質改變、以及降低微生物數量,進而達到食品加工、保存及滅菌之目的。</span><span lang="EN-US" style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></span></div>
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<span style="font-size: large;"><span style="font-family: 新細明體, serif;">在食品加工學:保藏篇之第710頁則提到殺菌殺蟲之壓力為2000 </span></span><b style="background-color: white; font-family: Helvetica, Arial, sans-serif; text-align: center;">kgf/cm<sup>2</sup></b><span style="font-family: 新細明體, serif; font-size: xx-small;">,約2000大氣壓,約202.65 Mpa</span></div>
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<span style="font-size: large;"><span style="font-family: 新細明體, serif;"><br /></span></span></div>
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<span style="font-size: large;"><span style="font-family: 新細明體, serif;">註:1 大氣壓 =0.981 bar= 0.1013 Mpa =1.033 </span></span><b style="background-color: white; font-family: Helvetica, Arial, sans-serif; text-align: center;">kgf/cm<sup>2</sup></b></div>
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<span style="font-size: large;">再來來看一張總整理的圖 (<a href="http://www.hiperbaric.com/en/high-pressure">來源</a>)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb8H_l21XJYm6zjzUbhjluisSsWmRtK-hNhs3bx8Bm96Ug7R2-DDM_Pk1MZBG_wH5yMtX6G1igmWIS_LfcglLbfxDeLJYLf-yPbDOlve6G39bhYmMJg-rUXPMfzUidlFD7NwEkEyVGsPY/s1600/123.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="207" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb8H_l21XJYm6zjzUbhjluisSsWmRtK-hNhs3bx8Bm96Ug7R2-DDM_Pk1MZBG_wH5yMtX6G1igmWIS_LfcglLbfxDeLJYLf-yPbDOlve6G39bhYmMJg-rUXPMfzUidlFD7NwEkEyVGsPY/s400/123.png" width="400" /></a></div>
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<span style="font-size: large;">但在另一個公司<a href="http://www.dietician.com.tw/introduce.asp#intro_c1">網站</a>看到(宣稱營養冷壓果汁很好的網站):</span></div>
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<span style="font-size: large;"><span style="font-family: 新細明體, serif;">冷壓榨取過程分為兩個步驟</span><span new="" style="box-sizing: border-box;" times="">,</span><span style="box-sizing: border-box;"><span style="box-sizing: border-box;">先是設備的渦旋研磨器</span><span lang="EN-US" style="font-family: 'Times New Roman', serif;">(VORTEX
TRITURATOR)</span></span><span style="font-family: 新細明體, serif;"><span new="" style="box-sizing: border-box;" times="">,</span><span style="box-sizing: border-box;"><span style="box-sizing: border-box;">再來是冷壓器</span><span lang="EN-US" style="font-family: 'Times New Roman', serif;">(HYDRAULIC
PRESS)</span><span style="font-family: 新細明體, serif;">才能生產完成</span></span><span new="" style="box-sizing: border-box;" times="">,</span><span style="box-sizing: border-box;"><span style="box-sizing: border-box;">流程是把蔬果打成新鮮泥狀後進入強力馬達二次壓榨分離出新鮮果汁液體</span></span></span><span lang="EN-US" style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></span><br />
<span style="font-size: large;"><span style="font-family: 新細明體, serif;"><span style="box-sizing: border-box;"><span style="box-sizing: border-box;"><br /></span></span></span></span>
<span style="font-size: large;"><span style="font-family: 新細明體, serif;"><span style="box-sizing: border-box;"><span style="box-sizing: border-box;">此<a href="https://www.facebook.com/dietician.tw/posts/1682493845295365?comment_id=1682592928618790&notif_t=feed_comment_reply">網站</a>的解釋為(某營養師經營的冷壓果汁社群):</span></span></span></span><br />
<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="background-color: #f6f7f8; line-height: 17.42px;">一、</span></span><span style="background-color: #f6f7f8; color: #141823; font-family: helvetica, arial, sans-serif; line-height: 17.42px;">HYDRAULIC PRESS或是Cold Pressed都只是商業上的詞語,亞洲稱之「冷壓」,「冷」是因為製作過程中不產溫度,「壓」是透過20噸的壓力壓出蔬果汁</span><br />
<span style="background-color: #f6f7f8; color: #141823; font-family: helvetica, arial, sans-serif; line-height: 17.42px;"><br /></span>
<span style="background-color: #f6f7f8; color: #141823; font-family: helvetica, arial, sans-serif; line-height: 17.42px;">二、</span><span style="background-color: #f6f7f8; color: #141823; font-family: helvetica, arial, sans-serif; line-height: 17.42px;">單螺旋、雙螺旋、咀嚼機這些機器只做了Goodnature第一個動作-把蔬果變成泥,而第二個動作「壓」則需要透過</span><span style="background-color: #f6f7f8; color: #141823; font-family: helvetica, arial, sans-serif; line-height: 17.42px;">HYDRAULIC PRESS達成</span><br />
<span style="background-color: #f6f7f8; color: #141823; font-family: helvetica, arial, sans-serif; line-height: 17.42px;"><br /></span>
<span style="background-color: #f6f7f8; color: #141823; font-family: helvetica, arial, sans-serif; line-height: 17.42px;">三、</span><span style="background-color: #f6f7f8; color: #141823; font-family: helvetica, arial, sans-serif; line-height: 17.42px;">其實「冷壓」不是什麼專有名詞,賣檸檬汁的阿嬤也可稱之「冷壓檸檬汁」</span><br />
<span style="background-color: #f6f7f8; color: #141823; font-family: helvetica, arial, sans-serif; line-height: 17.42px;"><br /></span>
<span style="background-color: #f6f7f8; color: #141823; font-family: helvetica, arial, sans-serif; line-height: 17.42px;">四、目前在亞洲地區只有大陸有生產類似的機器,但不安全,所以我們購買美國Goodnature,基本全球知名冷壓果汁品牌都是採用這種機型</span></div>
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<span style="font-size: large;">接著也找到類似概念的機械:</span></div>
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/CQP_M21yVVI/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/CQP_M21yVVI?feature=player_embedded" width="320"></iframe></div>
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<span new="" style="box-sizing: border-box;" times=""><span style="box-sizing: border-box;"><span style="box-sizing: border-box; font-size: large;"><br /></span></span></span></div>
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<span new="" style="box-sizing: border-box;" times=""><span style="box-sizing: border-box;"><span style="box-sizing: border-box; font-size: large;">真的就是先旋轉研磨器,再用壓板漿果泥壓榨分離出果汁,這概念其實有點像是</span></span></span></div>
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<span new="" style="box-sizing: border-box;" times=""><span style="box-sizing: border-box;"><span style="box-sizing: border-box; font-size: large;"><板框式壓濾機></span></span></span></div>
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<img src="http://www.fsjkd.com/uploads/allimg/130720/1-130H0095525328.jpg" height="247" width="400" /></div>
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<a href="http://www.fsjkd.com/uploads/allimg/130720/1-130H0095525328.jpg"><span style="font-size: large;">圖片來源</span></a></div>
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<span style="font-size: large;">其實是可以以慢速的螺旋榨汁機搭配板框式壓濾機來達成</span><br />
<span style="font-size: large;">但這似乎扭曲了冷壓果汁的本意</span><br />
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<span style="font-size: large;">在來其網站有提到是選用臭氧消毒蔬果表面,理論上蔬果內部除非感染,不然幾乎都是呈現無菌至菌數量很低的狀態,加上於表面的臭氧殺菌,應該是接近無菌的程度了</span></div>
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<span style="font-size: large;">且他的保存期限只有2天,這大概跟家裡榨的果汁差不多程度,頂多乾淨一些</span></div>
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<span style="font-size: large;">且他的大腸桿菌未檢出,代表產品及水源沒有受到糞便汙染,但卻沒放上生菌數的報告???</span></div>
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<span style="font-size: large;">(他的證書很小,可能是我沒看到)</span></div>
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<span style="font-size: large;">_________________________________________________</span><br />
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<span style="font-size: large;">此外Pansci作者群也做了一個有關冷壓果汁的影片</span><br />
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/jrsqkfGY15Q/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/jrsqkfGY15Q?feature=player_embedded" width="320"></iframe></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">在此影片中那才是正統的冷(高)壓果汁(High Pressure Process, HPP),Hydraulic Press或Cold Pressure都只是商業操作的冷壓果汁,這意味著比起正統的HPP果汁,他更有潛在的生菌數的風險。且蔬果經由HPP的壓榨,也能榨出果汁,還能順便殺菌,而他的壓榨也是在相對低溫完成的。</span><br />
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<span style="font-size: large;">關於冷(高)壓果汁的更多詳情,可以去google關鍵字</span><br />
<span style="font-size: large;">1.High Pressure Processing</span><br />
<span style="font-size: large;">2.高壓加工</span><br />
<span style="font-size: large;">3.高液壓加工</span><br />
<span style="font-size: large;">4.</span><span style="font-size: large;">冷(高)壓果汁</span><br />
<span style="font-size: large;">5.高壓殺菌</span><br />
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<span style="font-size: large;">再來我也幾點疑惑的點,大家可以一起集思廣益</span></div>
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<span style="font-size: large;">(一)此蔬果汁有販售,那是否應該拿到工廠營業登記許可?</span></div>
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<span style="font-size: large;">(二)此為加工成食品,是否應該符合工廠衛生標準?</span></div>
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<span style="font-size: large;">(三)此為蔬果汁,是否應該比照優良農產品工廠衛生標準來以高標準要求自己?</span></div>
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<span style="font-size: xx-small;">例如:</span></div>
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<span style="font-size: xx-small;">(1)作業環境應保持清潔,一般作業區內之獨立空間空氣落菌量宜保持在</span><span style="font-size: xx-small;">100CFU/plate/5min 以下;準清潔作業區內宜保持在50CFU/plate/5min 以</span><span style="font-size: xx-small;">下;清潔作業區內宜保持在30CFU/plate/5min 以下;黴菌落菌量宜保持在</span><span style="font-size: xx-small;">10CFU/plate/5min 以下。</span></div>
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<span style="font-size: xx-small;">(2)原料處理(清洗、破碎、榨汁)、調理加工(調配、混合)、內包裝(充填、</span><span style="font-size: xx-small;">密封處)等場所其地面應平而不滑,且以非吸收性之不透水材質構築,並</span><span style="font-size: xx-small;">有適當之排水斜度(宜在1/100 以上)及排水系統。</span></div>
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<span style="font-size: xx-small;"><br /></span></div>
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<span style="font-size: xx-small;">(3)牆壁離地面至少一公尺以內之部分應以平滑、無毒、非吸收性且不透水之</span><span style="font-size: xx-small;">材質構築,壁磚接合處之隙縫宜以不透水材質補平,以利清洗並避免長黴;</span><span style="font-size: xx-small;">牆壁或牆柱面應為白色或淺色,與地面之接合處宜有曲率半徑3 公分以上</span><span style="font-size: xx-small;">之適當圓弧,以利清洗。</span></div>
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<span style="font-size: xx-small;"><br /></span></div>
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<span style="font-size: xx-small;">(4)應有充分之供水設施,非使用自來水者應設置淨水或消毒設備,並應針對</span><span style="font-size: xx-small;">淨水或消毒之效果指定專人每日做有效餘氯量及酸鹼值之測定並做紀錄,</span><span style="font-size: xx-small;">水質須符合有關主管單位之規定且每年至少定期送驗一次;使用在食品接</span><span style="font-size: xx-small;">觸表面之清洗用水應符合飲用水水質標準;清洗用水及飲用水管路應有明</span><span style="font-size: xx-small;">顯之顏色區分;地下水源應與污染源(如化糞池、廢棄物處理場等)保持</span><span style="font-size: xx-small;">15 公尺以上之距離,並防止污染水源。</span></div>
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<span style="font-size: xx-small;"><br /></span></div>
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<span style="font-size: xx-small;">(5)冷(凍)藏庫應裝設可顯示庫內溫度之溫度顯示器並每日進行溫度記錄,</span><span style="font-size: xx-small;">並宜裝設安全裝置及可警示溫度異常之自動警報器。</span></div>
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<span style="font-size: large;">(四)是否有在監控蔬果汁的糖度(Brix)</span></div>
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<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="background-color: white; font-size: large; line-height: 20.7px;">有<a href="https://www.facebook.com/cashmereandwine/posts/582911105180426?comment_id=586034911534712&ref=notif&notif_t=like">網站</a>提到:</span></span></div>
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<span style="font-size: large;">冷壓果汁除去了減緩糖分吸收的纖維而增加身體對糖份的吸收量;你沒辦法一次吃<span lang="EN-US" style="font-family: 'Times New Roman', serif;">10</span>顆柳橙,可是榨汁之後卻能輕鬆吸收<span lang="EN-US" style="font-family: 'Times New Roman', serif;">10</span>顆柳橙的糖分!<span lang="EN-US" style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">這其實是一件值得思考的論點,水果裡面也有果糖和葡萄糖,這樣一次吃下10顆柳丁的糖分,但卻把纖維都去掉了,雖然還是有些植化素會存於果汁中,但對於長期膳食纖維攝取不足的國人,這似乎是要去仔細討論的地方</span></div>
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<span style="font-size: large;"><span lang="EN-US" style="font-family: 'Times New Roman', serif;">(</span>五<span lang="EN-US" style="font-family: 'Times New Roman', serif;">)</span>是否有以<span lang="EN-US" style="font-family: 'Times New Roman', serif;"> "</span>天然果蔬汁之檢驗項目、方法與標準<span lang="EN-US" style="font-family: 'Times New Roman', serif;">" </span>來檢驗自身產品<span lang="EN-US" style="font-family: 'Times New Roman', serif;">?<o:p></o:p></span></span></div>
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<span style="font-size: large;">至於關於冷壓蔬果汁的輕斷食,本篇就不討論了,相信網路上應該有很多以科學文獻佐證的科普文了<span lang="EN-US" style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></span></div>
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<span style="font-size: large;">其實本篇的用意在於希望各位客官不要因為看到包裝美好的事物就一頭栽進去了<span lang="EN-US" style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></span></div>
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<span style="font-size: large;">一句話說得好:殺頭的生意有人做,賠錢的生意沒人做<span lang="EN-US" style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></span></div>
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<span style="font-size: large;">還是要去思考合理性、於現今法規的適切性<span lang="EN-US" style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></span></div>
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<span style="font-size: large;">以其其背後所影藏的商業噱頭</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-size: large;">最後其實有想到一點:</span><br />
<span style="font-size: large;">打碎過濾後其實纖維素都被濾掉了</span><br />
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<span style="font-size: large;">沒過濾的話,果汁容易因比重的關係而分層<span lang="EN-US"><o:p></o:p></span></span></div>
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<span style="font-size: large;">熱破碎可以維持果汁黏度,減緩分層速度,至於如何熱破碎又能保持營養素,這也是設備商的<span lang="EN-US">know-how<o:p></o:p></span></span></div>
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<span style="font-size: large;">還有一樣比較其作弊的方法,添加果膠或食用膠進去<span lang="EN-US"><o:p></o:p></span></span></div>
<span style="font-size: large;">黏度高不容易分層,這可以參閱史托克定律</span></div>
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Deanhttp://www.blogger.com/profile/17917355326963393183noreply@blogger.com1tag:blogger.com,1999:blog-2037233646898931762.post-10208119909186763242015-03-31T22:29:00.000-07:002015-04-02T11:30:27.416-07:00丙烯醯胺,這麼繞口令的東西到底是蝦毀??? (公聽會整理篇)丙烯醯胺,就是一種物質,這種物質到底是蝦毀<br />
於4/1/2015,台灣舉行關於丙烯醯胺管理的公聽會<br />
可見他的重要性非同小可,於是小編來整理公聽會內容<br />
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首先來看新聞:</div>
<a href="http://www.appledaily.com.tw/realtimenews/article/new/20150401/584909/%E8%96%AF%E6%A2%9D%E3%80%81%E9%BB%91%E7%B3%96%E5%8F%AF%E8%83%BD%E8%87%B4%E7%99%8C%E3%80%80%E5%AD%B8%E8%80%85%E5%BB%BA%E8%AD%B0%E8%A8%82%E6%94%9D%E5%8F%96%E6%A8%99%E6%BA%96">薯條、黑糖可能致癌 學者建議訂攝取標準</a> (蘋果日報)<br />
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台大研究證實,<span style="background-color: white;">薯條、洋芋片、油條及黑糖等食物含有的丙烯醯胺會</span>(可能)造成基因缺損、致癌,<b><span style="background-color: white; font-size: x-large;"><u>立法院衛環委員會今舉行公聽會</u></span></b>,討論食品的丙烯醯胺如何進行管理議題。主持丙烯醯胺致癌研究的台大教授吳焜裕及林口長庚醫師顏宗海會中強烈呼籲,政府應制訂丙烯醯胺每日攝取量標準。<br />
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吳焜裕指出,他長期針對丙烯醯胺進行研究,發現台灣人尿液中丙烯醯胺含量比國際平均值還高一些,且<span style="background-color: white;">動物實驗中幼鼠受丙烯醯胺影響更強,因此雖然丙烯醯胺並非食品添加物,也應訂定管制標準</span>。<br />
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顏宗海說,很多人會質疑國外沒有相關標準,所以台灣訂標準「行得通嗎?」但台灣很多黑心食品都是全世界首例,而薯條、洋芋片是小朋友愛吃,油條也是台灣常吃的食品,另外咖啡也是年輕人普遍愛喝的食品,都含有丙烯醯胺,政府應該主動出擊,採漸進式管理,「不去規範說不過去」。</div>
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引用<span style="background-color: white;"><b><u>《食安法》第7條規範業者對丙烯醯胺自主管理,訂定自主監測計畫</u></b></span>;目前衛福部也參考歐盟標準訂定「企業監測丙烯醯指標值草案」,未來公告後就會要求企業在食品製造過程中監測含量。至於每日攝取量,許說,目前歐盟、美國都還沒有標準,在缺乏充分科學依據時,不宜草率訂定標準。<br />
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台大食品科學所特聘教授葉安義指出,<span style="color: red; font-size: x-large;"><b>一般國人飲食不需要恐慌</b></span>,但特定高風險族群應該透過教育、宣導降低丙烯醯胺攝取量,且<span style="background-color: white;"><b><u>黑糖、油條、杏仁等食品,都已經有減少丙烯醯胺含量的烹飪作法,可減少含量達85%以上</u></b></span>,只要有均衡、健康飲食習慣,就不需要特別訂定管制標準。<br />
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成大環境醫學所教授李俊璋說,國人飲食習慣中確實都攝取丙烯醯胺,且所有年齡層、各類食品都有,<span style="background-color: white;"><b><u>衛福部應輔導加工業者如何烹飪可降低降低丙烯醯胺,並宣導減少吃高含量的食物。</u></b></span><br />
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台北榮總臨床毒物科醫師楊振昌說,<span style="color: red; font-size: x-large;"><b>丙烯醯胺雖有致癌風險,但喝咖啡不是只喝丙烯醯胺,只要盡量維持少鹽、少油、少糖飲食習慣,就可不必恐慌</b></span>。中興大學食品系榮譽特聘教授周志輝也說,<span style="background-color: white;"><u><b>丙烯醯胺在家炒飯、買鹹酥雞都逃不了,就像烤肉也會產生致癌物,建議應先針對國人飲食習慣監測研究,否則若訂定標準又根本做不到,「那就是擾民!」</b></u></span><br />
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<span style="font-size: x-large;"><b style="background-color: white;"><u>公聽會資訊</u></b></span></div>
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4/1(三)09:00,於本頁面提供「薯條與洋芋片等油炸食品致癌!?——食品管理公聽會」的現場直播,這場公聽會,是由立法院的社福衛環委員會舉辦。</div>
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本次公聽會的討論主題:<br />
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<span style="background-color: white;"><b><u>一、 丙烯醯胺的潛在健康危害</u></b></span><br />
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<span style="background-color: white;"><b><u>二、 政府部門如何降低國人丙烯醯胺攝取量<br />三、 各級學校供餐如何維護學童健康<br />四、 制訂食品中丙烯醯胺含量管制標準之可行性</u></b></span></div>
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公聽會當天將有台大公衛學院教授吳焜裕、林口長庚腎臟科系臨床毒物科主任顏宗海以及台大食科所特聘教授葉安義等專家學者到場發表意見。</div>
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在此附上公聽會影片:</div>
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<h2 class="video-page-title" style="border: 0px; box-sizing: border-box; font-family: 'Helvetica Neue', Helvetica, Arial, 微軟正黑體, 'Heiti TC', sans-serif; font-size: 24px; font-stretch: inherit; line-height: 32px; margin: 0px 0px 20px; padding: 0px; vertical-align: baseline; width: 544px; word-wrap: break-word;">
<a href="https://livehouse.in/channel/178176/record/-Jln85caZnpgoRVx_zAD">薯條與洋芋片等油炸食品致癌!?——食品管理公聽會</a></h2>
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再來為各位簡單整理公聽會的內容(網友互動公聽會)<br />
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<span style="background-color: white; font-size: large;"><b><u>台灣大學食品科技研究所葉安義特聘教授</u></b></span></div>
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一、他提到了關於毒物質和量的觀念</div>
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質就是指毒性,不同物種所導致的毒化物不同,如巧克力對於狗有毒性,對於人來說卻是美食;量就是致毒性的劑量</div>
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二、丙烯醯胺(Acrylamide)已被世界衛生組織(WHO)列為『2A 類致癌物』,此類物質是『對人體致癌的可能性較高的物質或混合物,<span style="background-color: #f6b26b;">在動物實驗中發現充分的致癌性證據。對人體雖有理論上的致癌性,而實驗性的證據有限</span>。』<br />
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三、攝入的途徑有抽菸與飲食</div>
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也提到在油炸油中視看不到丙烯醯胺的,因為他的親水性和不耐高溫的性質(<175℃)</div>
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再來提到許多動物毒性,這會再以簡單做文獻探討</div>
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四、<span style="background-color: #f6b26b;">2011加州制定丙烯醯胺的上限攝取量為140μg/Day</span></div>
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也於台灣做了許多食品的丙烯醯胺殘留檢驗,發現<span style="background-color: #f6b26b;">馬鈴薯類的洋芋片的殘留量確實比國外高</span></div>
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<span style="background-color: #f6b26b;">咖啡的部分則是相反的,國外比較高,<span style="font-size: large;">油條</span>以及<span style="font-size: large;">黑糖</span>的丙烯醯胺殘留量很高</span></div>
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五、結論為:</div>
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1.對國人提供正確資訊,建立健康的飲食習慣</div>
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2.不需要制訂管制標準 (因為不同製造來源的殘留量差異大)</div>
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3.持續監控國人的曝露量</div>
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4.對業界提供指引</div>
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<span style="background-color: white; font-size: large;"><b><u>成功大學環境保護暨醫學研究所-李俊璋教授</u></b></span></div>
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一、較高濃度丙烯醯胺殘留的食物有:麵茶、穀粉、<span style="background-color: #f6b26b;">油條、杏仁果、薯條、薯餅、黑糖、洋芋片、麻花。黑糖最高濃度可達5615ppm</span></div>
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二、<span style="background-color: #f6b26b;">攝入量最高的全榖雜糧類和糖果零食類,以孩童族群比較高,但隨年齡增加攝入量降低</span></div>
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<span style="background-color: #f6b26b;">但大於65歲又增加</span></div>
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三、依照國人的飲食習慣,罹癌機率約萬分之一(風險評估的結果)</div>
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四、<span style="background-color: white;"><b><u>定標準難以執行,因為丙烯醯胺殘留量會隨著加熱溫度和加熱時間的延長而增加,這會使業者難以遵循。以行政機關角度是要去稽查,但以業者的角度他沒有添加,但是卻是在調理時產生</u></b></span>。</div>
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五、結論</div>
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1.<span style="background-color: #f6b26b;">政府應制定企業指引,而不是制定殘留標準,為如何應用加工技術降低丙烯醯胺殘留量</span></div>
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2.政府應健康<span style="background-color: #f6b26b;">安全宣導</span>,因為丙烯醯胺的曝露量為全年齡層皆有曝露且皆有罹癌風險</div>
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<span style="background-color: white; font-size: large;"><b><u>文化大學(保健營養學系)兼任講師-陳俊成</u></b></span><br />
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一、丙烯醯胺加熱溫度超過65℃就會慢慢產生了,只是高溫速度會比較快<br />
常見例子為老滷汁,代代相傳得老滷汁<br />
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二、歐盟的食品安全委員會可能於年終訂下丙烯醯胺的TDI,<span style="background-color: #f6b26b;">目前學者的共識為2.6μg/kg,以一位60kg的成人來看,一天大約156μg</span><br />
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三、由於數據高低參差不齊,取平均值可能有不妥,是否就高殘留量食物來管理?<br />
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四、於台灣丙烯醯胺高風險食物:<span style="background-color: #f6b26b;">馬鈴薯薯條、馬鈴薯洋芋片、糖蜜(蔗糖副產物)、黑糖、油條</span>、烘焙食品(尤其是<span style="background-color: #f6b26b;">燒焦處</span>)、<span style="background-color: #f6b26b;">蜂蜜</span>、咖啡、老滷汁<br />
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五、以黑糖來說,雖然是養生聖品,但於2005年後的研究發現其丙烯醯胺含量極高,最高高達1582μg/kg,這樣換算只要吃100g就超標了<br />
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<span style="background-color: white;"><u>這邊插入一則新聞</u></span><br />
<span style="background-color: white;"><u><致癌丙烯醯胺 黑糖堅果類檢出></u></span></div>
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<span style="background-color: white;"><u>台灣大學食品科技研究所特聘教授葉安義的「台灣地區食品之丙烯醯胺含量」調查報告顯示,除油條、洋芋片、薯餅、薯條等高溫炒炸食品有高檢出率外,堅果類及黑糖也有丙烯醯胺檢出,其中含量超過每公斤超過1000微克的杏仁有2件,黑糖飴有1件。<br /><br />葉安義說明,調查報告是單純顯示這些食品的丙烯醯胺含量較高,但<span style="color: red; font-size: x-large;"><b>目前還未有流行病學證明丙烯醯胺食用多少會直接致癌</b></span>,但調查中也顯示台灣地區12歲以下幼童在丙烯醯胺暴露量確實較高。</u></span><br />
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<span style="background-color: white; font-size: large;"><b><u>台灣大學公共衛生學院職業醫學與工業衛生研究所吳焜裕教授</u></b></span></div>
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一、以尿液檢測方法,發現國人的殘留量略高於國外</div>
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二、<span style="background-color: #f6b26b;">丙烯醯胺是目前最應關切的食品安全議題</span></div>
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三、應該制定標準管理,因為黃麴毒素,benzopyrene及中草藥中的馬兜鈴酸都已經有標準,這些也不是人為添加物的物質<br />
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<span style="background-color: white; font-size: large;"><b><u>林口長庚醫院腎臟科主治醫師顏宗海醫師</u></b></span><br />
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只針對關於規範問題,政府應主動出擊,需要管理高濃度丙烯醯胺殘留的問題<br />
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<span style="background-color: white; font-size: large;"><b><u>王立委</u></b></span><br />
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一、應從嬰幼兒食品開始輔導<br />
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二、<span style="background-color: #f6b26b;">政府應推廣可使丙烯醯胺減量的加工方法,並且採取獎勵措施,減量者優先公布廠商名單</span><br />
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<span style="background-color: white; font-size: large;"><b><u>陽明大學公共衛生研究所楊振昌教授</u></b></span><br />
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一、<span style="background-color: #f6b26b;">飲食中不是只有丙烯醯胺,不必過度恐慌。宣導教育必須確實做到</span><br />
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<span style="background-color: white; font-size: large;"><b><u>中興大學食品暨應用科技學系周志輝榮譽特聘教授</u></b></span><br />
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一、以化學的角度來看,這是一個必然反應,一種褐變反應。所以應該考慮量的問題<br />
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二、因為<span style="background-color: #f6b26b;">太多範圍有丙烯醯胺的存在,要制定標準需考慮</span>,如是否有貿易障礙和擾民的問題<br />
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<span style="background-color: white; font-size: large;"><b><u>台灣大學園藝系許輔教授</u></b></span><br />
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一、不必過度恐慌,教育宣導和調查是應最先做的事情<br />
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<span style="background-color: white; font-size: large;"><b><u>全國家長團體聯盟吳福濱理事長</u></b></span><br />
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一、<span style="background-color: #f6b26b;">營養午餐價格上的一些政策和控管,造成需要用低價來做餐點。所以換取來的就是業者不斷cost down</span></div>
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二、盡快公布標準或定期抽驗並公告</div>
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<span style="background-color: white; font-size: large;"><b><u>主婦聯盟環保基金會賴曉芬秘書長</u></b></span></div>
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一、需<span style="background-color: #f6b26b;">重新檢討菜單的設計</span>,例如炸物,可避免油炸,或是制定降低丙烯醯胺烹調方法</div>
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二、菜單需<span style="background-color: #f6b26b;">透明烹調方式</span>,家長有權利知道是否有炸物的存在</div>
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三、應給予營養師或午餐秘書的<span style="background-color: #f6b26b;">教育</span>,如食譜的丙烯醯胺的<span style="background-color: #f6b26b;">評估</span></div>
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<span style="background-color: white;"><u>以上為專家學者社團的發言</u></span>。</div>
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<b style="font-size: x-large;"><u>行政院衛生服利部許次長</u></b></div>
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一、我國於92年就開始訂定與丙烯醯胺相關的計畫,102年完成嬰幼兒及穀類產品曝露量之研究,每年都有相關計畫在調查</div>
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二、已經有宣導教育政策,但執行不徹底,待加強</div>
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三、未來於高風險丙烯醯胺產品之監測的建立</div>
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四、<span style="background-color: #f6b26b;">初步方向根據食安法第七條,公告高風險丙烯醯胺產品應做好自主管理與監測計畫。目前已有企業指引的草案(參考歐盟含量監測指標)</span></div>
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五、<span style="background-color: #f6b26b;">會與教育部共同關切青少年及孩童營養午餐等飲食議題</span></div>
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<span style="background-color: white; font-size: large;"><b><u>財團法人食品工業發展研究所廖所長</u></b></span></div>
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一、協助業者工廠自主管理之規範,及協助毒物殘留的減量</div>
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二、<span style="background-color: #f6b26b;">消費者需了解業者因食安議題投入的技術及設備之花費,會反應在成本上</span></div>
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三、<span style="background-color: #f6b26b;">如需訂定殘留標準,需長時間來關注並考量</span></div>
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四、業者從業知識之教育與宣導</div>
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五、結論:</div>
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有需要可以輔導業者,未來類油炸產品之研發</div>
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<span style="background-color: white; font-size: large;"><b><u>行政院教育部陳司長</u></b></span></div>
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一、學童供餐應遵守學校衛生法之規定與措施。幼兒園應遵守教保服務實施準則十二條規定,應提供衛生安全,<span style="background-color: #f6b26b;">符合該年齡層的營養需求之供膳餐點,少鹽少油少糖,避免過多刺激性食物。學校販售的飲料已有管控標準</span></div>
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二、<span style="background-color: #f6b26b;">學校課程導入營養教育的宣導與健康飲食之觀念。教師導入營養及供餐演習</span></div>
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三、學校營養午餐食材登錄的啟用</div>
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<b><u><span style="font-size: large;">第一輪發言及回應結束</span></u></b><br />
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<b><u><span style="font-size: large;">第二輪發言開始</span></u></b></div>
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<span style="background-color: white; font-size: large;"><b><u>成功大學環境保護暨醫學研究所-李俊璋教授</u></b></span></div>
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<span style="background-color: white;">一、因</span><span style="background-color: #f6b26b;">孩童的曝露量高,建議從團膳業開始做起,把高風險之食材列入團膳業需注意使用之食材</span></div>
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<span style="background-color: white;">二、營養師及午餐秘書宣導教育之議題,應避免廠商供應高風險產品</span></div>
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<span style="background-color: white;">三、</span><span style="background-color: #f6b26b;">於企業指引與自主管理,政府應要求廠商自主管理之內容,業者自行研究可降低殘留量之流程,可訓練業者補充知識,另外可法人機關輔導改善。藉著查核和檢驗來監控</span></div>
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<span style="background-color: white; font-size: x-large;">四、</span><span style="background-color: white;"><u><span style="font-size: x-large;">促進</span><span style="font-size: x-large;">民眾知識的提升,飲食之衛教資訊</span></u></span></div>
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<span style="background-color: white; font-size: large;"><b><u>文化大學(保健營養學系)兼任講師陳俊成</u></b></span></div>
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<span style="background-color: white;">一、已經比政府先進行一些教育訓練之議題與推動,也教育稽核人員於團膳業要查菜單,看食材內容與比例、烹調方法</span></div>
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<span style="background-color: white;">二、風險評估皆為95%之常態族群,若有5%之族群。中國菜</span>丙烯醯胺之殘留量調查</div>
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三、<span style="background-color: #f6b26b;">自主管理與輔導之相關考量,指引手冊可能不能完全呈現技術,因為理論與實際上有差異</span></div>
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<span style="background-color: white; font-size: large;"><b><u>蘇清泉委員</u></b></span><br />
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一、<span style="background-color: #f6b26b;">由於無法避免,所以訂出標準值是一大挑戰</span><br />
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二、推廣水煮、減少油炸<br />
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<span style="background-color: white; font-size: large;"><b><u>田秋瑾委員</u></b></span><br />
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一、飲用水有標準0.5 ppb,食品則沒有。<span style="background-color: #f6b26b;">需讓大眾了解丙烯醯胺相關知識推廣</span><br />
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二、團膳負責人、營養師、等等<span style="background-color: #f6b26b;">營養午餐相關人員,必須了解丙烯醯胺相關知識</span>,減少丙烯醯胺高風險的烹調方式與食材。炸物不含澱粉類(???)<br />
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三、洋芋片之源頭管理<br />
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四、WHO建議丙烯醯胺曝露量為1μg/kg。至少<span style="background-color: #f6b26b;">優先評估學童之丙烯醯胺攝取量之風險評估。大型快餐店應標示薯條上的丙烯醯胺含量。</span><br />
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五、<span style="background-color: #f6b26b;">需慢慢教育形成國民共識。營養午餐需優先處理</span>。衛服部可逐步選擇高風險食品監控<br />
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<span style="background-color: white; font-size: large;"><u><b>台灣大學食品科技研究所葉安義特聘教授</b></u></span><br />
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<span style="background-color: white;">一、台灣地區各年齡層調查1000多種食物類型,再配合營養調查數據,</span><span style="background-color: #f6b26b;">12歲以下丙烯醯胺曝露量是各年齡層最高的</span>,為0.33-0.58μg/kg。比較英國數據,趨勢雷同,但<span style="background-color: #f6b26b;">曝露量遠低於英國人的曝露量</span><br />
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二、造成神經毒性攝取量為0.5 mg/kg body weight/Day,造成生殖毒性攝取量為2 mg/kg body weight/Day,致癌性攝取量為2.6 μg/kg body weught,<span style="background-color: #f6b26b;">一般來說難以到達此攝取量。但低年齡層孩童為高危險族群,需要加以避免曝露風險</span><br />
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三、黑糖已經有小型實驗方法可以減少大量的丙烯醯胺殘留,馬鈴薯炸物國際是用利用酵素法與品種改良,但在國內推行需一段時間與相關規範,而<span style="background-color: #f6b26b;">丙烯醯胺殘留如採用真空油炸,殘留量幾乎測不到。</span><br />
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四、避免偏食,給予孩童<span style="background-color: #f6b26b;">良好的飲食教育</span><br />
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<span style="background-color: white; font-size: large;"><b><u>台灣大學公共衛生學院職業醫學與工業衛生研究所吳焜裕教授</u></b></span><br />
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<span style="background-color: white;">一、應先給予法律規範,良好者才可自主管理。應先管理高風險產品</span><br />
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<span style="background-color: white;">二、</span><span style="background-color: #f6b26b;">鼓勵政府應規定規範,加強資訊公開</span><br />
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<span style="background-color: white; font-size: large;"><b><u>林口長庚醫院林忠英博士</u></b></span><br />
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一、孩童是最大受害者,應需制定標準<br />
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二、孩童肝癌比率比美國高1.3-1.5倍,毒化物是否造成孩童病變。孩童得到神經病變相當嚴重<br />
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<span style="background-color: white; font-size: large;"><b><u>田秋瑾委員</u></b></span><br />
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<span style="background-color: white;">一、嬰兒食品魚肉蛋類(49ppb)、水果營養品(73ppb)及嬰兒食品澱粉類(309ppb)都都有</span>丙烯醯胺殘留(1ppb = 1μg/kg),需注意嬰幼兒曝露量的風險評估。<span style="background-color: #f6b26b;">即使困難應由嬰幼兒及孩童先避免丙烯醯胺風險</span><br />
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二、要管理路邊攤可能有困難,但<span style="background-color: #f6b26b;">大型速食店應優先管理,如知識教育推廣與設備技術輔導相輔相成</span><br />
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<span style="background-color: white; font-size: large;"><b><u>台灣大學食品科技研究所葉安義特聘教授</u></b></span><br />
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<span style="background-color: white;">一、炸雞部分,</span>丙烯醯胺殘留大多於表面脆皮之部分,內在肉幾乎沒有殘留<br />
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二、數據顯示0-12歲確實比19-30歲的曝露風險高</div>
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三、FAO也優先考慮致癌性<br />
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<span style="background-color: white; font-size: large;"><b><u>網友提問</u></b></span>(一些意見就沒列了)<br />
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<span style="background-color: white;">1.宣導具體辦法是什麼? 如何檢驗宣導成效?</span><br />
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2.中小學營養午餐菜單具體決策過程?為何有各地規範不一的情況?</span><br />
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3.衛服部手冊之數位化</span><br />
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4.廠商可以花錢升級設備,政府除了規範會是否應輔助業者升級設備? 小攤販是否負擔的起設備費用?</span><br />
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5.如何讓業者配合政府的宣導??</span><br />
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6.自主管理該如何管理?</span><br />
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7.執行面上問題? 如何抽驗?人力是否足夠?能否安排基礎公務員報告?</span><br />
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8.除了政府管制,消費者該如何自保?有什麼制度可以防止食安問題</span><br />
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9.規範標準是否統一之問題?與國際標準之相關問題?規範罰則是否有規定?</span><br />
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10.如果人體可代謝掉,那為什麼要制定標準?</span><br />
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11.會中提到卵巢癌及乳癌,是否丙烯醯胺對女性影響比較大?</span><br />
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12.如果非炸不可的話,可以添加什麼添加物來降低丙烯醯胺含量?</span><br />
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<span style="background-color: white; font-size: large;"><b><u>官方最後發言</u></b></span><br />
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1.制定標準<br />
2.能否代謝<br />
3.小攤販設備升級問題<br />
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<span style="background-color: white; font-size: large;"><b><u>衛服部發言</u></b></span><br />
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一、食品很安全,行為很危險。飲食行為需經過宣導來改善<br />
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二、<span style="background-color: #f6b26b;">針對高風險產品做風險管控。劑量是風險管理措施,除了劑量尚有其他管理手段,包括訂定業者指引,請業者執行。讓業者自行監測後,政府在查核期監測是否確實,再訂定相關風險管理之措施</span><br />
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三、輔導業者調整並監測<br />
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四、教育消費者和業者,如避免焦黑食品<br />
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<span style="background-color: white; font-size: large;"><b><u><br /></u></b></span>
<span style="background-color: white; font-size: large;"><b><u><br /></u></b></span>
<span style="background-color: white; font-size: large;"><b><u>田秋瑾委員</u></b></span><br />
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一、至少要有產品標示丙烯醯胺含量,如香菸之標示<br />
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<span style="background-color: white; font-size: large;"><b><u><br /></u></b></span>
<span style="background-color: white; font-size: large;"><b><u><br /></u></b></span>
<span style="background-color: white; font-size: large;"><b><u>行政院衛服部發言</u></b></span><br />
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<span style="background-color: #f6b26b;">方向為先訂定企業指引,輔導業者往低殘留量進行,給予業者自我管控,並且政府給予監督,如不合格可公布商品及廠商名稱,訴諸大眾媒體給予民眾知道</span><br />
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<span style="background-color: white; font-size: large;"><b><u><br /></u></b></span>
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<span style="background-color: white; font-size: large;"><b><u>行政院教育部發言</u></b></span><br />
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一、營養午餐食物內容與基準規定:主菜少裹粉油炸、魚肉不油炸、少使用魚肉半成品。也會隨衛服部修正<br />
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二、每年都有辦理營養研習,包括午餐秘書、營養師等團膳人員<br />
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三、菜單需列出食材內容<br />
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<span style="background-color: white; font-size: large;"><b><u>會後總結論</u></b></span><br />
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一、衛服部已制定手冊也提供背景值研究,已在擬訂企業指引草案<br />
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二、教育部與衛服部合作相關營養午餐之規範與落實,大眾衛教的宣導<br />
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Deanhttp://www.blogger.com/profile/17917355326963393183noreply@blogger.com0tag:blogger.com,1999:blog-2037233646898931762.post-91953535205739400872015-03-26T11:37:00.000-07:002015-08-24T06:17:43.123-07:00油脂加米飯:能讓熱量減少60% ??? 到底什麼妖魔鬼怪來亂!!!!關於中視的一篇報導:<br />
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/eROuwro2PmM/0.jpg" frameborder="0" height="266" src="http://www.youtube.com/embed/eROuwro2PmM?feature=player_embedded" width="320"></iframe></div>
<br />
<span style="font-size: large;">中視新聞》改變米飯烹調方式 減少60%熱量</span><br />
<br />
這真是他殺的厲害,比減肥藥還厲害,這如果是真的的話,這樣腰豆素和羅氏鮮等等減肥藥和就不用賣了拉<br />
以國人飲食指南建議成人一天攝取1.5-4碗全榖根莖類來算。最多吃四碗,一碗飯200g約300大卡,這樣一碗飯只剩120大卡,等於4碗只有480大卡,超划算的吃法<br />
以主食佔50-65%總熱量的比例 (以平均58%來看好了),一個一天要攝取2000大卡的人,醣類熱量約1160大卡。如果醣類都是從這種油化白米攝取,這樣瞬間就少了約700大卡<br />
這樣吃十一天就瘦一公斤了,超爽der<br />
由於諸多不合理的地方,加上台灣<strike>ㄐㄧˋ ㄓㄜˇ</strike> 智商30不意外<br />
請看下列例子:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiQoN2zT036FvtvCIigpklyMejakmQP9ratZ9pJ3eH-R_UzYba9oigF6wEEv0FquYllNICcRW4U5U4_6LiRKwRfD6oZ8nSJNC8NtxqEzWswa5gEQFtz9CL6_P631lFMMEEMdnvGx0jlfw/s1600/00324.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiQoN2zT036FvtvCIigpklyMejakmQP9ratZ9pJ3eH-R_UzYba9oigF6wEEv0FquYllNICcRW4U5U4_6LiRKwRfD6oZ8nSJNC8NtxqEzWswa5gEQFtz9CL6_P631lFMMEEMdnvGx0jlfw/s1600/00324.jpg" width="320" /></a></div>
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因為上述原因,於是再找了另外的中文新聞<br />
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<span style="font-size: large;"><華人健康網></span><br />
<a href="https://www.top1health.com/Article/80/23745"><span style="font-size: large;">吃白飯熱量能減半!加椰子油放冰箱</span></a><br />
內文提到:<br />
正在努力減重的你,是否餐餐都是「菜菜族」,完全不敢碰澱粉,尤其是白飯?好消息來了,斯里蘭卡研究人員發現,將椰子油加入米飯後,烹煮40分鐘,冷卻後再放入冰箱冰半天,就能減少<u><b><span style="color: red; font-size: large;">至少60%的熱量</span></b></u>。讓你減重不挨餓,香噴噴的白飯照吃不誤,一樣苗條又健康。<br />
<br />
至少60%也太多了吧!!!????<br />
<br />
內文也有提到:根據美國《時代》(TIME)雜誌報導<br />
於是用關鍵字google:rice+coconut oil+resistant starch<br />
果然找到time出處了<br />
<br />
<span style="font-size: large;"><time></span><br />
<span style="font-size: large;">This Cooking Trick Cuts Rice Calories in Half</span><br />
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內文提到:<br />
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According to research presented at the American Chemical Society’s national meeting, using coconut oil and a refrigerator <span style="background-color: orange;">can slash calories by as much as 60%</span>.<br />
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這邊的意思跟中文新聞的意思一樣<br />
<div>
<br /></div>
<div>
<span style="background-color: #ead1dc;">但是他最後兩段有個類似但書的補充</span><br />
<span style="background-color: #ead1dc;">以研究種的方式烹煮,可以減少10-15%的熱量(研究者是說10-12%.......)</span></div>
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<span style="background-color: #ead1dc;">但研究者如果用特定的品種可能會減少50-60%</span></div>
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<span style="background-color: #ead1dc;">我新聞沒看到下一段,看太快了,誤會TIME了 (3/28/2015)</span><br />
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於是突然想起一句老祖宗的話:<strike>天下的XX一般黑,應該要改成台灣的XX一般黑</strike></div>
<div>
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不過內文有提到,重複加熱並不影響抗性澱粉的量</div>
<div>
<br />
<br />
<span style="background-color: #ead1dc;">(3/29/2015)</span><br />
<span style="background-color: #ead1dc;">也找到了BBC也有相關報導</span><br />
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<span style="background-color: white; font-size: large;"><a href="http://www.bbc.com/news/health-32019176">Eat rice cold for fewer calories</a></span><br />
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研究者找出最佳的方法是加入一茶匙的椰子油煮40分,然後放冷後,在冰箱冷藏12小時<br />
研究者也指出:冷藏/降溫是一個必須步驟,因為直鏈澱粉會在糊化的時候從顆粒滲出並形成可溶的型態</div>
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<span style="background-color: orange;">冷藏12小時會使其在直鏈澱粉分子外的氫鍵形成,也會轉變成抗性澱粉</span></div>
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<span style="background-color: orange;">重新加熱也是可以的,並不會影響抗性澱粉的量</span><br />
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該研究團隊現在正確定哪一個品種的米可以使此試驗結果更好,也在確定是否有其他食用油可以拿來試驗</div>
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可以建議該研究者可以找台大食科的葉教授合作喔</div>
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英國營養基金會的專家說抗性澱粉可能具有數種健康益處,可以促進消化和腸道健康,也可幫助調節血糖濃度</div>
<div>
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<span style="background-color: orange;">但他說還需要更多的研究來證實這類抗性澱粉的任何一種健康效應</span></div>
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<span style="background-color: orange;">英國飲食協會發言人說:這聽起來是有很好的潛力,然而尚無相關的人體實驗數據</span>。<br />
<span style="background-color: orange;">我還是會建議人們煮飯時使用他們正常的方法,直到更多的可用資訊出來時</span>。<br />
<br />
該篇文章強調:<br />
<span style="font-size: x-large;"><b style="background-color: #ead1dc;">UK nutrition experts cautioned there was no quick fix to losing weight.</b></span></div>
<div>
<span style="font-size: x-large;"><b style="background-color: #ead1dc;">英國的營養專家警告:減重並無快速方法!!!!!!</b></span></div>
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這邊提到的冷藏後形成的抗性澱粉應該是第三型抗性澱粉<br />
根據一篇碩士論文的內文可以做簡單解釋<br />
<a href="http://ir.lib.ncu.edu.tw:88/thesis/view_etd.asp?URN=983204057"><span style="font-size: large;">探討添加離子液體[EMIM][DEP]對於酵素改質玉米澱粉的影響</span></a><br />
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第三型抗性澱粉稱為回凝澱粉或稱老化澱粉,是<span style="background-color: orange;">澱粉顆粒在充足的水分下經加熱、糊化、冷卻及回生的過程所產生的澱粉</span>,因其直鏈澱粉分子之間的氫鍵作用,形成雙股螺旋(double helix)的結晶物質,此種結晶物質<span style="background-color: orange;">不僅具有抗酶解的特性,同時熱穩定較高,能承受多次的熱加工處理</span>,所以可以廣泛利用於食品工業<br />
<br />
<br />
再繼續digging後<br />
果然又找到了<br />
刊登在<Chemistry-World>的一篇文章<br />
<a href="http://www.rsc.org/chemistryworld/2015/03/low-calorie-healthy-rice-resistant-starch"><span style="font-size: large;">Simple cooking changes make healthier rice</span></a><br />
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裡面有指出:he told delegates at the <a href="http://www.acs.org/content/acs/en/meetings/spring-2015.html">249th ACS National Meeting & Exposition in Denver, US.</a><br />
ACS是美國化學協會,算是很知名的世界級組織<br />
不過因為非學術網站,一些相關的資料就載不下來了<br />
<br />
他的做法大概是:<br />
使用傳統的煮法為燉煮40分鐘後,再以烘箱乾燥2.5小時</div>
<div>
接著是另一種方法:加入椰子油(這邊沒提多少)於米中在沸水煮,接著冷藏12小時候,再以烘箱乾燥,最後進行微波,反覆的加熱冷卻,是會增加抗性澱粉的含量</div>
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其中有兩三段內文有點被<strike>台灣ㄐㄧˋ ㄓㄜˇ </strike>誇大<br />
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(1)實驗者是用其他品種(原本就是最低含量抗性澱粉的品種),如果用一般高抗性澱粉或其他品種的米,<span style="background-color: orange;">效果<span style="font-size: x-large;">可能</span>會達50-60%</span>(但她還沒做,用推測的),他的<span style="color: red;"><b>實驗結果是減少10-12%的卡洛里</b></span></div>
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(2)這是體外試驗,研究者有說:<span style="color: red;"><b>目前缺乏這類文獻產生之抗性澱粉之攝取相關的數據</b></span>,將來會在更做進一步的關於肥胖病患的臨床試驗。也有其他學者提出相關質疑:<span style="background-color: orange;">人體的代謝反應並不總是能夠全部預測,尤其是從體外試驗來判斷時。</span><br />
(3)研究者把這種油脂和澱粉結合的抗性澱粉稱為第五型抗性澱粉,稱為直鏈澱粉-脂質複合物澱粉,這種情況我猜被結合的油脂和澱粉都不能吸收,但是應該有潤滑腸道和促進糞便形成的功能<br />
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<span style="color: red; font-size: x-large;"><b>這邊記者完全省略阿!!!!!</b></span><br />
身為食品人不允許記者省略阿!!!!<br />
這邊很重要,因為很多教科書還沒有第五型抗性澱粉<br />
那第五型抗性澱粉到底是什麼呢??<br />
<br />
在此,為大家奉上兩篇文獻<br />
文獻一:<br />
<a href="http://www.sciencedirect.com/science/article/pii/S0308814600002028"><span style="font-size: large;">Amylose-lipid complex formation during cooking of rice flour</span></a><br />
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文獻一我也只能看到摘要,哭哭!!!!<br />
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不過我節錄我覺得重點的地方:<span style="background-color: orange;">直鏈澱粉-脂質複合物形成率和水溶解性會隨至著於成糊烹煮(paste cooked)脂肪酸比例的增加,會使直鏈澱粉-脂質複合物的形成率增加,而水溶解性減少</span><br />
=>水溶解性的減少可能代表被酵素作用的部分變少,因為酵素需要水相媒介來幫助分解基質<br />
<br />
此外也提到了藉由<span style="background-color: orange;">碘圖譜</span>檢測有無脂質加入的米粉,可以確認確實有<span style="background-color: orange;">直鏈澱粉-脂質複合物的形成</span><br />
(碘圖譜應該是一種紅外線的光學儀器所打出的圖譜),有光學領域的天才麻煩請幫我!!!! 這我真的不懂</div>
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再來文獻二,這一篇就很友善了 ㄎㄎ<br />
<a href="http://advances.nutrition.org/content/4/6/587.long"><span style="font-size: large;">Resistant Starch: Promise for Improving Human Health</span></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWkJRgYp_AtVy_DxS-Eq2kj0YlqmyZV9RDsrqDURt_dLG6Ams9bdoIaIpnCwPiWblxG5A0lknidXb19fehmvoyZ_WiY5MSH0DlzK-r_BLbCDouiOfQtLLPGki2wf4ltDY2rMnRYE1nA3c/s1600/456.jpg"><img border="0" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWkJRgYp_AtVy_DxS-Eq2kj0YlqmyZV9RDsrqDURt_dLG6Ams9bdoIaIpnCwPiWblxG5A0lknidXb19fehmvoyZ_WiY5MSH0DlzK-r_BLbCDouiOfQtLLPGki2wf4ltDY2rMnRYE1nA3c/s1600/456.jpg" width="400" /></a><br />
<br />
抗性澱粉分五類(根據此文獻)<br />
第一類:天生具有<span style="background-color: orange;">物理屏障</span>能抵抗酵素完全作用的澱粉:如未精緻的全穀類<br />
第二類:伴隨著有<span style="background-color: orange;">B或C多晶型態的澱粉顆粒</span>:如高直鏈澱粉玉米、生的馬鈴薯和香蕉澱粉<br />
第三類:回凝澱粉:如<span style="background-color: orange;">烹調過後冷卻回凝</span>的澱粉食品<br />
第四類:化學修飾澱粉:如經<span style="background-color: orange;">化學物修飾澱粉官能基的澱粉</span>,交鏈澱粉和辛烯基琥珀酸澱粉<br />
第五類:直鏈澱粉-脂質複合物:<span style="background-color: orange;">脂質和澱粉高溫糊化後形成的複合物</span>,硬脂酸-高直鏈澱粉複合體<br />
<br />
(澱粉經辛烯基琥珀酸(Octenyl Succinic Anhydrate, OSA)修飾後使澱粉具親水性及疏水性,可做為良好的乳化劑。為化製澱粉,也可算是第四類抗性澱粉)<br />
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Type V. (文章內的介紹)<br />
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<img border="0" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEP2osH5KLrbMROhRlZ41ykTHx1yu04nOYBaEIDhAV9TUWvLFSrTHzbm5cnNy9v0_LUomUI2SKLQEOFpqo4zFWVCYB2yK74o7bs4cUA1OalB07azcfZdEGKzORuxd4eTMbup3jRJB_eSM/s1600/laura1.jpg" width="400" /><br />
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澱粉螺旋結構與脂質結合示意圖<br />
<a href="http://www.rug.nl/research/polymer-chemistry/members/laura/">http://www.rug.nl/research/polymer-chemistry/members/laura/</a><br />
<br />
此篇文獻有提到這種第五類抗性澱粉如何形成的<br />
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(1)原料是直鏈澱粉和支鏈澱粉的長側鏈(是支鏈點α-1,6鍵結之後的直鏈澱粉)與脂肪酸(中短鏈)或脂肪醇(就是鏈很長的脂肪酸),所形成的<span style="background-color: orange;">單股螺旋複合物</span>。<br />
(2)由螺旋結構的線性澱粉(直鏈澱粉和支鏈澱粉的長側鏈)中的螺旋腔室(中間的洞),<span style="background-color: orange;">脂肪酸會在此螺旋腔室內與澱粉結合</span>,當結合完畢後,就可以抵抗澱粉酶的切!切!切!<br />
(3)而這種複合物也會<span style="background-color: orange;">纏繞支鏈澱粉分子</span>,造成澱粉顆粒<span style="background-color: orange;">無法順利澎潤和被酵素水解</span><br />
(4)這種複合物的形成是很<span style="background-color: orange;">短暫的即時性反應</span>,而且加熱後可以重新形成,此外這種複合抗性澱粉<span style="background-color: orange;">可能也具有熱安定性</span>!!!!<br />
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關於抗性澱粉的好處:<br />
由於人體消化困難,當抗性澱粉通過經由上部消化道到達大腸時,會被細菌發酵分解,產生許多重要的代謝產物,包括短鏈脂肪酸(SCFAs)<br />
所以抗性澱粉也可以視為是一種<span style="background-color: orange;">益菌生(prebiotics)和膳食纖維</span><br />
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其功效有:<br />
(1)降低<span style="background-color: orange;">大腸癌前驅物</span><br />
(2)<span style="background-color: orange;">巨量營養素的全身性調節</span><br />
(3)<span style="background-color: orange;">改變賀爾蒙/激素的分泌</span><br />
(4) <span style="background-color: orange;">改善心理和生理的健康</span><br />
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這邊的巨量營養素的全身調節,我想作者是指醣類、脂肪、蛋白質以及巨量礦物質於體內的代謝調節<br />
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另外於台灣大學的食品科技研究所也有做相關的研究<br />
<a href="http://handle.ncl.edu.tw/11296/ndltd/51868259219416962538"><span style="font-size: large;">油脂對米飯理化特性及澱粉消化性之影響</span></a><br />
在其摘要提到:<br />
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(1)<span style="background-color: orange;">隨油脂飽和程度增加</span>,<span style="background-color: orange;">棕櫚油具有最低的預估升糖指數 (eGI) (85.6) 和含量最高的抗性澱粉 (RS)</span> (11.2%),其次依序為大豆油 (87.1 和 8.5%)、亞麻仁油 (90.3 和 3.8%) 及白米飯 (92.4 和 0.8%),結果顯示<span style="background-color: orange;">棕櫚油可形成較穩定之複合物,對酵素水解抗性較佳</span>。<br />
(2)<span style="background-color: orange;">回凝米飯之消化性隨米飯貯藏時間延長而降低</span>,以亞麻仁油增加RS之量最多。<br />
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於XRD之圖譜,可觀察到<span style="background-color: orange;"><span style="font-size: x-large;">米飯澱粉於回凝過程中,由V-type 轉變成 B-type,經復熱後再次轉變為V-type,結構間具熱可逆之特性</span></span>。</div>
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這一段話我想作者應該是想表示:</div>
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用飽和脂肪形成的複合物可能比較多也比較安定,所以正常澱粉就比較少,而亞麻油酸這複合物可能比較少,正常澱粉比較多。儲存時間增加,正常澱粉會脫水回凝,但複合物澱粉不容易回凝脫水,所以正常澱粉多的亞麻油酸組別增加的老化澱粉會較多<br />
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(3)米飯經回凝復熱後,ALC(直鏈澱粉-脂質複合物)之解離溫度提高;<span style="background-color: orange;">復熱之米飯澱粉消化性與新鮮米飯比較,RS含量間並無顯著差異</span>,顯示由於<span style="background-color: orange;">ALC熱可逆性,仍可保留複合物維持其酵素之抗性</span>。經由實驗結果得知,<span style="background-color: orange;">不飽和程度越低之油脂,其形成ALC之結構也越安定,可顯著降低米飯澱粉之消化性</span>,將有助餐後血糖之控制,並且獲得較多的RS,作為飲食之參考。<br />
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另外一篇來自Sci期刊的文獻,也有相似結果<br />
<a href="http://www.ncbi.nlm.nih.gov/pubmed/23772830"><span style="font-size: large;">Effects of cooking methods and starch structures on starch hydrolysis rates of rice.</span></a></div>
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這篇文獻主要是想了解不同的烹煮方法(蒸煮、煨肉煮pilaf、傳統炒法)於米的澱粉水解程度是否會有差異。研究者選了三種品種的稻米,分別是</div>
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<span style="font-family: "新細明體","serif"; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-font-kerning: 0pt; mso-hansi-font-family: "Times New Roman";">根據此文獻摘要</span><span lang="EN-US" style="font-family: "Times New Roman","serif"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: 新細明體; mso-font-kerning: 0pt;"><o:p></o:p></span></div>
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<td style="border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; padding: 0cm 0cm 0cm 0cm; width: 2.0cm;" valign="top" width="76"><div align="center" class="MsoNormal" style="mso-pagination: widow-orphan; text-align: center;">
<span style="font-family: "新細明體","serif"; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-font-kerning: 0pt; mso-hansi-font-family: "Times New Roman";">直鏈澱粉</span><span lang="EN-US" style="font-family: "Times New Roman","serif"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: 新細明體; mso-font-kerning: 0pt;"><o:p></o:p></span></div>
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<span style="font-family: "新細明體","serif"; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-font-kerning: 0pt; mso-hansi-font-family: "Times New Roman";">初始</span><span lang="EN-US" style="font-family: "Times New Roman","serif"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: 新細明體; mso-font-kerning: 0pt;"><o:p></o:p></span></div>
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<span style="font-family: "新細明體","serif"; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-font-kerning: 0pt; mso-hansi-font-family: "Times New Roman";">糊化溫度</span><span lang="EN-US" style="font-family: "Times New Roman","serif"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: 新細明體; mso-font-kerning: 0pt;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Times New Roman","serif"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: 新細明體; mso-font-kerning: 0pt;">RS</span><span style="font-family: "新細明體","serif"; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-font-kerning: 0pt; mso-hansi-font-family: "Times New Roman";">量</span><span lang="EN-US" style="font-family: "Times New Roman","serif"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: 新細明體; mso-font-kerning: 0pt;"><o:p></o:p></span></div>
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<td style="border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; padding: 0cm 0cm 0cm 0cm; width: 42.55pt;" valign="top" width="57"><div align="center" class="MsoNormal" style="mso-pagination: widow-orphan; text-align: center;">
<span style="font-family: "新細明體","serif"; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-font-kerning: 0pt; mso-hansi-font-family: "Times New Roman";">煨肉煮</span><span lang="EN-US" style="font-family: "Times New Roman","serif"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: 新細明體; mso-font-kerning: 0pt;"><o:p></o:p></span></div>
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<span style="font-family: "新細明體","serif"; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-font-kerning: 0pt; mso-hansi-font-family: "Times New Roman";">傳統炒法</span><span lang="EN-US" style="font-family: "Times New Roman","serif"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: 新細明體; mso-font-kerning: 0pt;"><o:p></o:p></span></div>
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<td style="border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; padding: 0cm 0cm 0cm 0cm; width: 100.0pt;" valign="top" width="133"><div class="MsoNormal">
<span lang="EN-US" style="font-family: "Times New Roman","serif"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: 新細明體; mso-font-kerning: 0pt;">(1)</span><span style="font-family: "新細明體","serif"; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-font-kerning: 0pt; mso-hansi-font-family: "Times New Roman";">蓬萊米</span><span lang="EN-US" style="font-family: "Times New Roman","serif"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: 新細明體; mso-font-kerning: 0pt;">(japonica)<o:p></o:p></span></div>
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<td style="border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; padding: 0cm 0cm 0cm 0cm; width: 2.0cm;" valign="top" width="76"><div align="center" class="MsoNormal" style="mso-pagination: widow-orphan; text-align: center;">
<span lang="EN-US" style="font-family: "Times New Roman","serif"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: 新細明體; mso-font-kerning: 0pt;">13.5%<o:p></o:p></span></div>
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<td style="border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; padding: 0cm 0cm 0cm 0cm; width: 2.0cm;" valign="top" width="76"><div align="center" class="MsoNormal" style="mso-pagination: widow-orphan; text-align: center;">
<span lang="EN-US" style="font-family: "Times New Roman","serif"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: 新細明體; mso-font-kerning: 0pt;">56</span><span lang="EN-US" style="font-family: "新細明體","serif"; mso-bidi-font-family: 新細明體; mso-bidi-font-size: 12.0pt; mso-font-kerning: 0pt;">℃</span><span lang="EN-US" style="font-family: "Times New Roman","serif"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: 新細明體; mso-font-kerning: 0pt;"><o:p></o:p></span></div>
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<td style="border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; padding: 0cm 0cm 0cm 0cm; width: 49.6pt;" valign="top" width="66"><div align="center" class="MsoNormal" style="mso-pagination: widow-orphan; text-align: center;">
<span lang="EN-US" style="font-family: "Times New Roman","serif"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: 新細明體; mso-font-kerning: 0pt;">0.7%<o:p></o:p></span></div>
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<td style="border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; padding: 0cm 0cm 0cm 0cm; width: 42.55pt;" valign="top" width="57"><div align="center" class="MsoNormal" style="mso-pagination: widow-orphan; text-align: center;">
<span lang="EN-US" style="font-family: "Times New Roman","serif"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: 新細明體; mso-font-kerning: 0pt;">12.1%<o:p></o:p></span></div>
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<td style="border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; padding: 0cm 0cm 0cm 0cm; width: 49.6pt;" valign="top" width="66"><div align="center" class="MsoNormal" style="mso-pagination: widow-orphan; text-align: center;">
<span lang="EN-US" style="font-family: "Times New Roman","serif"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: 新細明體; mso-font-kerning: 0pt;">15.8%<o:p></o:p></span></div>
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<td style="border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; padding: 0cm 0cm 0cm 0cm; width: 100.0pt;" valign="top" width="133"><div class="MsoNormal">
<span lang="EN-US" style="font-family: "Times New Roman","serif"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: 新細明體; mso-font-kerning: 0pt;">(2)</span><span style="font-family: "新細明體","serif"; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-font-kerning: 0pt; mso-hansi-font-family: "Times New Roman";">在來米</span><span lang="EN-US" style="font-family: "Times New Roman","serif"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: 新細明體; mso-font-kerning: 0pt;">(indica)<o:p></o:p></span></div>
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<td style="border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; padding: 0cm 0cm 0cm 0cm; width: 2.0cm;" valign="top" width="76"><div align="center" class="MsoNormal" style="mso-pagination: widow-orphan; text-align: center;">
<span lang="EN-US" style="font-family: "Times New Roman","serif"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: 新細明體; mso-font-kerning: 0pt;">18.0%<o:p></o:p></span></div>
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<td style="border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; padding: 0cm 0cm 0cm 0cm; width: 2.0cm;" valign="top" width="76"><div align="center" class="MsoNormal" style="mso-pagination: widow-orphan; text-align: center;">
<span lang="EN-US" style="font-family: "Times New Roman","serif"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: 新細明體; mso-font-kerning: 0pt;">71.6</span><span lang="EN-US" style="font-family: "新細明體","serif"; mso-bidi-font-family: 新細明體; mso-bidi-font-size: 12.0pt; mso-font-kerning: 0pt;">℃</span><span lang="EN-US" style="font-family: "Times New Roman","serif"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: 新細明體; mso-font-kerning: 0pt;"><o:p></o:p></span></div>
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<td style="border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; padding: 0cm 0cm 0cm 0cm; width: 49.6pt;" valign="top" width="66"><div align="center" class="MsoNormal" style="mso-pagination: widow-orphan; text-align: center;">
<span lang="EN-US" style="font-family: "Times New Roman","serif"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: 新細明體; mso-font-kerning: 0pt;">6.6%<o:p></o:p></span></div>
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<td style="border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; padding: 0cm 0cm 0cm 0cm; width: 42.55pt;" valign="top" width="57"><div align="center" class="MsoNormal" style="mso-pagination: widow-orphan; text-align: center;">
<span lang="EN-US" style="font-family: "Times New Roman","serif"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: 新細明體; mso-font-kerning: 0pt;">13.2%<o:p></o:p></span></div>
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<td style="border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; padding: 0cm 0cm 0cm 0cm; width: 49.6pt;" valign="top" width="66"><div align="center" class="MsoNormal" style="mso-pagination: widow-orphan; text-align: center;">
<span lang="EN-US" style="font-family: "Times New Roman","serif"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: 新細明體; mso-font-kerning: 0pt;">16.6%<o:p></o:p></span></div>
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<td style="border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; padding: 0cm 0cm 0cm 0cm; width: 100.0pt;" valign="top" width="133"><div class="MsoNormal">
<span lang="EN-US" style="font-family: "Times New Roman","serif"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: 新細明體; mso-font-kerning: 0pt;">(3)</span><span style="font-family: "新細明體","serif"; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-font-kerning: 0pt; mso-hansi-font-family: "Times New Roman";">糯米</span><span lang="EN-US" style="font-family: "Times New Roman","serif"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: 新細明體; mso-font-kerning: 0pt;">(waxy)<o:p></o:p></span></div>
</td>
<td style="border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; padding: 0cm 0cm 0cm 0cm; width: 2.0cm;" valign="top" width="76"><div align="center" class="MsoNormal" style="mso-pagination: widow-orphan; text-align: center;">
<span lang="EN-US" style="font-family: "Times New Roman","serif"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: 新細明體; mso-font-kerning: 0pt;">0.9%<o:p></o:p></span></div>
</td>
<td style="border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; padding: 0cm 0cm 0cm 0cm; width: 2.0cm;" valign="top" width="76"><div align="center" class="MsoNormal" style="mso-pagination: widow-orphan; text-align: center;">
<span lang="EN-US" style="font-family: "Times New Roman","serif"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: 新細明體; mso-font-kerning: 0pt;">56.8</span><span lang="EN-US" style="font-family: "新細明體","serif"; mso-bidi-font-family: 新細明體; mso-bidi-font-size: 12.0pt; mso-font-kerning: 0pt;">℃</span><span lang="EN-US" style="font-family: "Times New Roman","serif"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: 新細明體; mso-font-kerning: 0pt;"><o:p></o:p></span></div>
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<td style="border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; padding: 0cm 0cm 0cm 0cm; width: 49.6pt;" valign="top" width="66"><div align="center" class="MsoNormal" style="mso-pagination: widow-orphan; text-align: center;">
<span lang="EN-US" style="font-family: "Times New Roman","serif"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: 新細明體; mso-font-kerning: 0pt;">1.3%<o:p></o:p></span></div>
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<td style="border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; padding: 0cm 0cm 0cm 0cm; width: 42.55pt;" valign="top" width="57"><div align="center" class="MsoNormal" style="mso-pagination: widow-orphan; text-align: center;">
<span lang="EN-US" style="font-family: "Times New Roman","serif"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: 新細明體; mso-font-kerning: 0pt;">3.4%<o:p></o:p></span></div>
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<td style="border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; padding: 0cm 0cm 0cm 0cm; width: 49.6pt;" valign="top" width="66"><div align="center" class="MsoNormal" style="mso-pagination: widow-orphan; text-align: center;">
<span lang="EN-US" style="font-family: "Times New Roman","serif"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: 新細明體; mso-font-kerning: 0pt;">12.1%<o:p></o:p></span></div>
</td>
</tr>
</tbody></table>
</div>
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在來米於初始糊化溫度之所以較高的原因,起因於有較長的支鏈澱粉側鍊<br />
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以炒飯的形式,會有最多的抗性澱粉含量</div>
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作者也說機制已經被研究了,那應該是要再去找其他文獻來看,因為只能看到摘要XD</div>
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<span style="background-color: orange;">抗性澱粉越多,澱粉水解率越低</span>,<span style="background-color: #ead1dc;">炒飯的形式<span style="font-size: x-large;"><b>可能</b>是一種期望中</span>可以製備降低飯後血糖和胰島素反應的方式</span>,藉此方式也可以促進人體大腸的健康</div>
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◎(這邊是假設探討)我們以傳統炒法的在來米來看,抗性澱粉增加為16.6%,一般澱粉則有83.4%,以一碗飯為四份主食的單位來看,一份主食有15g的醣類和2g的蛋白質,熱量大約為70大卡</div>
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在其中這15g的醣類有2.49g為抗性澱粉,12.51g為一般澱粉</div>
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抗性澱粉的熱量2.4-2.8大卡,取最少的2.4大卡,一般澱粉為4大卡</div>
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這樣糖類的總熱量有50.04大卡,加上蛋白質的8大卡,總共為58.04大卡</div>
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<span style="background-color: #ead1dc;">這樣來看的話58.04大卡只佔原本70大卡的83%</span></div>
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<span style="background-color: #ead1dc;">等於減少了17%的熱量,再加上油脂的熱量,一份主食分配的油脂可能很少</span>(一鍋飯配一茶匙的油,根據新聞)</div>
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<span style="background-color: #ead1dc;">所以跟研究者的10-12%<b>可能</b>是類似的</span></div>
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Dean say:<br />
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這種模式目前應該<span style="background-color: #ead1dc;"><b>尚處於體外試驗</b></span>,當然於生物體也可能有相似現象<br />
煮飯加油脂,飯會比較好吃,而且鍋子和碗比較好洗XDD<br />
不過加入微量的油脂可以避免減肥者面臨長期油脂攝取不足的可能<br />
也算是一種另類的營養均衡<br />
加入油脂的飯也會比較香,如果有厭食的人,搞不好可以提升食慾<br />
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<span style="background-color: orange;">但是.......要完全使用這種方式才減肥,其實有技巧的吃和多動才是正解</span>!!!!!<br />
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資料/文獻來源:<br />
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1.<a href="https://www.youtube.com/watch?v=eROuwro2PmM">改變米飯烹調方式 減少60%熱量</a>。中視新聞影片。<br />
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2.<a href="https://www.top1health.com/Article/23745">吃白飯熱量能減半!加椰子油放冰箱</a>。華人新聞網。<br />
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3.<a href="http://time.com/3754097/rice-calories-starch/">This Cooking Trick Cuts Rice Calories in Half</a>。Time news。<br />
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4.<a href="http://www.rsc.org/chemistryworld/2015/03/low-calorie-healthy-rice-resistant-starch">Simple cooking changes make healthier rice</a>。Chemistry-World。<br />
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5.Kaur, K., Singh, N., (2003). <a href="http://www.sciencedirect.com/science/article/pii/S0308814600002028">Amylose-lipid complex formation during cooking of rice flour</a>. Food Chemistry, 77(4), 511-517.<br />
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6.Birt, D. F., Boylston, Hendrich, S., Jane, J., Hollis, J., Li, L., McClelland, J., Moore, S., Phillips, G. J., Rowling, M., Schalinske, K., Scott, M. P., Whitley, E.M. (2013). <a href="http://advances.nutrition.org/content/4/6/587.long">Resistant Starch: Promise for Improving Human Health</a>. Advance in Nutrition. 4, 587-601.<br />
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7.林奕廷 (2014):<a href="http://handle.ncl.edu.tw/11296/ndltd/51868259219416962538">油脂對米飯理化特性及澱粉消化性之影響</a>。碩士論文。國立台灣大學食品科技研究所。台北市。台灣。<br />
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8.Mo, R., Leutcher, A. Y., JL, J., (2013). <a href="http://www.ncbi.nlm.nih.gov/pubmed/23772830">Effects of cooking methods and starch structures on starch hydrolysis rates of rice</a>. Journal of Food Science, 78(7), 1076-1081.<br />
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9.陳佑倫(2011):<a href="http://ir.lib.ncu.edu.tw:88/thesis/view_etd.asp?URN=983204057">探討添加離子液體[EMIM][DEP]對於酵素改質玉米澱粉的影響</a>。碩士論文。國立中央大學化學工程與材料工程學系。桃園市。台灣。<br />
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10.<a href="http://www.bbc.com/news/health-32019176">Eat rice cold for fewer calories</a>。BBC NEWS。<br />
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11.Katja Loos. (2012). <a href="http://www.rug.nl/research/polymer-chemistry/members/laura/">Unraveling the lipid-amylose inclusion complex formation</a>. Macromolecular Chemistry and New Polymeric Materials Lab, University of Groningen. Netherlands.<br />
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<span style="font-family: 標楷體; font-size: 13.5pt;">首先先來看一句話</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">”</span><span style="font-family: 標楷體; font-size: 13.5pt;">統計讓數字會說話</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">”</span><span style="font-family: 標楷體; font-size: 13.5pt;">,這句話是正確的</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><br />
</span><span style="font-family: 標楷體; font-size: 13.5pt;">但說的話可以是正面、負面的也可以是精心設計過後的話</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><br />
</span><span style="font-family: 標楷體; font-size: 13.5pt;">要讓數字怎麼說話完全取決於決策者的統計手法與心態</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: 標楷體; font-size: 13.5pt;">在這個資訊爆炸、科學三寶滿天飛的時代,看科學新聞一定要瞭解的一點就是,觀察性研究只能顯示</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">A</span><span style="font-family: 標楷體; font-size: 13.5pt;">跟</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">B</span><span style="font-family: 標楷體; font-size: 13.5pt;">的變動有關連,不能很明確的證明</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">A</span><span style="font-family: 標楷體; font-size: 13.5pt;">造成</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">B</span><span style="font-family: 標楷體; font-size: 13.5pt;">或是</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">B</span><span style="font-family: 標楷體; font-size: 13.5pt;">造成</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">A</span><span style="font-family: 標楷體; font-size: 13.5pt;">。</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><o:p></o:p></span></div>
<div style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: 15.55pt; margin: 0cm 0cm 0.0001pt;">
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: 標楷體; font-size: 13.5pt;">科學三寶:</span><s><span style="background: red; font-family: 標楷體; font-size: 13.5pt;">立委</span></s><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: 標楷體; font-size: 13.5pt;">、</span><s><span style="background: red; font-family: 標楷體; font-size: 13.5pt;">妓者</span></s><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: 標楷體; font-size: 13.5pt;">、</span><s><span style="background: red; font-family: 標楷體; font-size: 13.5pt;">假專家</span></s><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: 標楷體; font-size: 13.5pt;">統計這種東西對於科學研究者來說是一個可以證明自己研究的價值</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><br />
</span><span style="font-family: 標楷體; font-size: 13.5pt;">但是只要你有心,用真實的數據也可以玩出很強的相關性和差異性。這也是目前市面上許多激進組織所慣用的伎倆之一</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: 標楷體; font-size: 13.5pt;">其實只要掌握住</span><span style="background-color: red;"><span lang="EN-US" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: 'Times New Roman', serif; font-size: 13.5pt;">n</span><span style="background: red; font-family: 標楷體; font-size: 13.5pt;">大小</span></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: 標楷體; font-size: 13.5pt;">、</span><span style="background: red; font-family: 標楷體; font-size: 13.5pt;">抽樣分配</span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: 標楷體; font-size: 13.5pt;">其實要</span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: 標楷體; font-size: 13.5pt;">高顯著高相關</span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: 標楷體; font-size: 13.5pt;">不是件困難的事情</span><span lang="EN-US" style="background-color: white; font-family: 'Times New Roman', serif; font-size: 13.5pt;"><br />
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<span style="font-family: 標楷體; font-size: 13.5pt;">真正統計厲害的人,是可以在不用創造數據下,跑出跟原本完全不同的統計趨勢,這時候如果你統計底子不好就會被反打臉到死</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"> <o:p></o:p></span></div>
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<span style="background-color: orange;"><span lang="EN-US" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: 'Times New Roman', serif; font-size: 13.5pt;">(</span><s><span style="background: orange; font-family: 標楷體; font-size: 13.5pt;">所以統計真的很重要,各位客官,生統要好好學阿</span></s><span lang="EN-US" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: 'Times New Roman', serif; font-size: 13.5pt;">)</span></span><span lang="EN-US" style="background-color: white; font-family: 'Times New Roman', serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: 標楷體; font-size: 13.5pt;">舉個例來說台灣近年來的自殺率有攀升的趨勢,而麥當勞在台灣的展店數也有攀升的趨勢,所以把自殺率和麥當勞的展店數跑相關分析,證明說因為展店數高所以導致高致殺率</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">???? <o:p></o:p></span></div>
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<b><s><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">What the fuck ??</span></s></b><span class="apple-converted-space"><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"> </span></span><span style="font-family: 標楷體; font-size: 13.5pt;">這時候我會跟他說:你媽知道你在這裡發廢文嗎</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">?<o:p></o:p></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: 標楷體; font-size: 13.5pt; line-height: 15.55pt;">以<b>統計的角度</b>來說這句話是</span><span style="background: orange; color: red; font-family: 標楷體; font-size: 13.5pt; line-height: 15.55pt;">正確</span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: 標楷體; font-size: 13.5pt; line-height: 15.55pt;">的,但以<b>科學邏輯</b>的角度來說是</span><span style="background-color: orange;"><span style="background: orange; font-family: 標楷體; font-size: 13.5pt; line-height: 15.55pt;">欠缺證據</span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: 標楷體; font-size: 13.5pt; line-height: 15.55pt;">來証實的</span></span></div>
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<span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">(</span><span style="font-family: 標楷體; font-size: 13.5pt;">圖片引用至三分鐘科學粉絲團</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">)</span><span style="font-family: 標楷體; font-size: 13.5pt;">在三分鐘科學的圖片中威爾鋼的銷量有逐年攀升,而有機食品的銷量也是,那對於反對有機食品的人來說,將威爾鋼銷量和有機食品來跑相關性,其實樣本數越大則相關性會越高,甚至高到嚇鼠你,這我們下段在說明</span></div>
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<span style="font-family: 標楷體; font-size: 13.5pt; line-height: 15.55pt; text-align: center; text-indent: -27.35pt;">有機食品恐導致自閉症</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt; line-height: 15.55pt; text-align: center; text-indent: -27.35pt;">(autism)? </span></div>
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<span style="font-family: 標楷體; font-size: 13.5pt; line-height: 15.55pt; text-indent: -27.35pt;">圖片中</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt; line-height: 15.55pt; text-indent: -27.35pt;">(</span><span style="font-family: 標楷體; font-size: 13.5pt; line-height: 15.55pt; text-indent: -27.35pt;">圖片引用至三分鐘科學粉絲團</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt; line-height: 15.55pt; text-indent: -27.35pt;">)</span><span style="font-family: 標楷體; font-size: 13.5pt; line-height: 15.55pt; text-indent: -27.35pt;">威爾鋼的銷量和自閉症患者有逐年攀升,而</span><span style="font-family: 標楷體; font-size: 13.5pt; line-height: 15.55pt; text-indent: -27.35pt;">有機食品</span><span style="font-family: 標楷體; font-size: 13.5pt; line-height: 15.55pt; text-indent: -27.35pt;">銷量也是,那對於反對有機食品的激進組織來說,將威爾鋼銷量</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt; line-height: 15.55pt; text-indent: -27.35pt;">/</span><span style="font-family: 標楷體; font-size: 13.5pt; line-height: 15.55pt; text-indent: -27.35pt;">自閉症或者</span><span style="font-family: 標楷體; font-size: 13.5pt; line-height: 15.55pt; text-indent: -27.35pt;">診斷數和有</span><span style="font-family: 標楷體; font-size: 13.5pt; line-height: 15.55pt; text-indent: -27.35pt;">機食品來跑相關性,就可以創造出看似科學但卻又不合科學邏輯的研究,</span><span style="font-family: 標楷體; font-size: 13.5pt; line-height: 15.55pt; text-indent: -27.35pt;">藉此激進團體可</span><span style="font-family: 標楷體; font-size: 13.5pt; line-height: 15.55pt; text-indent: -27.35pt;">以大力的反對有機產品,推廣他們的產品(這邊只是舉個例,畢竟為反對而反對的人很多)。</span></div>
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<span style="font-family: 標楷體; font-size: 13.5pt;">由上述兩張圖片我們可以知道一個觀念:</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="background-color: orange; font-family: 標楷體;"><span style="font-size: large;">【相關不蘊含因果】</span></span><span lang="EN-US" style="font-family: 'Times New Roman', serif;"><span style="background-color: orange; font-size: large;">Correlation
Does Not Imply Causation</span><span style="background-color: white; font-size: 13.5pt;"><o:p></o:p></span></span></div>
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<span style="font-family: 標楷體; font-size: 13.5pt;">根據三分鐘科學小編的發表意見</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">(</span><span style="font-family: 標楷體; font-size: 13.5pt;">例外情況設立假說</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">)</span><span style="font-family: 標楷體; font-size: 13.5pt;">:</span></div>
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(1)</span><span style="font-family: 標楷體; font-size: 13.5pt;">而嚴格說起來兩反應值單獨出現的話真的沒辦法證明反應值間有因果性,但如果</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">A</span><span style="font-family: 標楷體; font-size: 13.5pt;">出現的時候</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">B</span><span style="font-family: 標楷體; font-size: 13.5pt;">出現的機率比沒有</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">A(</span><span style="font-family: 標楷體; font-size: 13.5pt;">影響因子</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">)</span><span style="font-family: 標楷體; font-size: 13.5pt;">時多好幾倍,而且好幾個獨立的觀察性研究都有同樣的結果,同時做隨機對照實驗不可行的時候,我們會勉強把觀察性研究的結論拿來當作是可能性很高的理論,「抽煙導致肺癌」就是很好的例子。因為有些研究認為說抽菸會導致肺癌,但是在</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">confounding factor(</span><span style="font-family: 標楷體; font-size: 13.5pt;">干擾因子</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">)</span><span style="font-family: 標楷體; font-size: 13.5pt;">未完全釐清的情況下只能說有這個可能性。</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">(2)</span><span style="font-family: 標楷體; font-size: 13.5pt;">另外以溫室氣體與氣候變遷來說。溫室氣體是真的會吸收紅外線所以才被叫做溫室氣體,人類釋放的溫室氣體造成全球暖化會被認定是</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">"</span><span style="font-family: 標楷體; font-size: 13.5pt;">事實</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">"</span><span style="font-family: 標楷體; font-size: 13.5pt;">也是因為我們找不到另外一個地球來做對照實驗所以才會從各個方向蒐集不同的資料來看兩件事情有沒有關係。很可惜的是,目前看起來大部分方向產生的資料指出「人類造成我們正在經歷的全球暖化」這個假說是非常靠譜的。</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: 標楷體; font-size: 13.5pt;">而一般我們再跑相關性分析,大部分都是雙變數相關性分析,也就是兩個反應值間有沒有存在著相同或相反趨勢,相關性分析所得的相關係數主要是告訴我們變項間的相關程度高或低,並沒有檢定「自變項」對「依變項」影響,因此得到的相關係數(</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">r</span><span style="font-family: 標楷體; font-size: 13.5pt;">值)只能說明這兩個變項間是正相關、負相關,或者是無關。不能解讀為自變項對依變項的影響。</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: 標楷體; font-size: 13.5pt;">如果你有用過</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">spss</span><span style="font-family: 標楷體; font-size: 13.5pt;">的話你就會知道在跑</span><span style="color: red;"><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">anova</span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: red; font-family: 標楷體; font-size: 13.5pt;">分析</span></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: 標楷體; font-size: 13.5pt;">時,會有「</span><span style="background: orange; font-family: 標楷體; font-size: 13.5pt;">自變項</span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: 標楷體; font-size: 13.5pt;">」和「</span><span style="background: orange; font-family: 標楷體; font-size: 13.5pt;">依變項</span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: 標楷體; font-size: 13.5pt;">」的選項要選擇,但是在</span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: red; font-family: 標楷體; font-size: 13.5pt;">相關分析</span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: 標楷體; font-size: 13.5pt;">卻只有</span><span style="background: orange; font-family: 標楷體; font-size: 13.5pt;">雙變數</span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: 標楷體; font-size: 13.5pt;">的選擇</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: 標楷體; font-size: 13.5pt;">在</span><span style="background: orange; font-family: 標楷體; font-size: 13.5pt;">相關性分析的變異數</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">(</span><span style="font-family: 標楷體; font-size: 13.5pt;">變異數和母數和抽樣分布有關</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">)</span><span style="font-family: 標楷體; font-size: 13.5pt;">則稱為</span><span style="color: red; font-family: 標楷體; font-size: 13.5pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman";">共變數</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">(</span><span style="font-family: 標楷體; font-size: 13.5pt;">雙變數的交集變異數</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">)</span><span style="font-family: 標楷體; font-size: 13.5pt;">,</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: 標楷體; font-size: 13.5pt;">其性質有:</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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(1)</span><span style="font-family: 標楷體; font-size: 13.5pt;">針對兩種變數的共同變異數共變數雖然可判斷兩變數間的關聯方向,無、正、負相關,但共變數會隨著數據尺度的不同而改變,因此只能判斷方向,而不能判斷強度。</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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(2)</span><span style="font-family: 標楷體; font-size: 13.5pt;">為了要判斷強度,可將共變數除以兩個變數的標準差,就可以克服單位和尺度的影響。將共變數除以兩個變數的標準差的值就稱為積差相關係數,也稱皮爾森相關係數</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: 標楷體; font-size: 13.5pt;">這邊有沒有看出什麼端倪</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">??<span class="apple-converted-space"> </span></span><span style="font-family: 標楷體; font-size: 13.5pt;">共變數和標準差可以決定相關係數,所以如果我們可以利用機率分配或是其他手段調整共變數或標準差,就可以讓原本的趨勢改變</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">(</span><span style="font-family: 標楷體; font-size: 13.5pt;">雖然個人覺得這種機率很低,但這世上沒有絕對的事情</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">)<o:p></o:p></span></div>
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<span style="font-family: 標楷體; font-size: 13.5pt;">談完了相關係數,就來談所謂的顯著性</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt; line-height: 15.55pt;">(</span><span style="font-family: 標楷體; font-size: 13.5pt; line-height: 15.55pt;">梁與葉</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt; line-height: 15.55pt;">)</span></div>
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</span><span style="font-family: 標楷體; font-size: 13.5pt;">假如你想要研究兩個變數之間的相關性,取樣</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">1000</span><span style="font-family: 標楷體; font-size: 13.5pt;">人,做相關係數得到的結果為</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">r=-0.06(p<0.001)</span><span style="font-family: 標楷體; font-size: 13.5pt;">,表示兩個變數之間相關係數為</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">-0.06</span><span style="font-family: 標楷體; font-size: 13.5pt;">,且有統計上顯著的差異,這該如何解釋?</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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</span><span style="font-family: 標楷體; font-size: 13.5pt;">相關係數非常接近</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">0</span><span style="font-family: 標楷體; font-size: 13.5pt;">,理應是兩個變數之間線性關係不強,但是做檢定時的</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">p<span class="apple-converted-space"> </span></span><span style="font-family: 標楷體; font-size: 13.5pt;">值非常顯著,這是很常見的情形。相關係數檢定主要是檢定母群體相關係數</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">(</span><span style="font-family: 標楷體; font-size: 13.5pt;">以</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">ρ</span><span style="font-family: 標楷體; font-size: 13.5pt;">表示</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">)</span><span style="font-family: 標楷體; font-size: 13.5pt;">是否等於</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">0</span><span style="font-family: 標楷體; font-size: 13.5pt;">,當樣本數大的時候,一般均會達統計上的顯著差異。在實務上,一般也以</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">r<span class="apple-converted-space"> </span></span><span style="font-family: 標楷體; font-size: 13.5pt;">的大小來看相關的強弱,而非只看是否顯著。</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: 標楷體; font-size: 13.5pt;">接著要解釋為什麼高樣本數會有低相關係數且伴隨著高顯著性的原理</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">(</span><span style="font-family: 標楷體; font-size: 13.5pt;">毛,</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">2008</span><span style="font-family: 標楷體; font-size: 13.5pt;">、沈,</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">2010)<o:p></o:p></span></div>
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</span><span style="font-family: 標楷體; font-size: 13.5pt;">因為樣本數越高越容易有顯著差異,因為根據中央極限定理,樣本數越高兩型誤差的分布會越尖且窄,這時候就可以在不減少</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">α</span><span style="font-family: 標楷體; font-size: 13.5pt;">值的情況下提高檢定力</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">(1-β)</span><span style="font-family: 標楷體; font-size: 13.5pt;">,因為提高重複數回提高整理自由度,提高整體自由度就會順便提高機差項自由度使得</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">EMS</span><span style="font-family: 標楷體; font-size: 13.5pt;">變小,</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">EMS</span><span style="font-family: 標楷體; font-size: 13.5pt;">變小會讓</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">F</span><span style="font-family: 標楷體; font-size: 13.5pt;">值提高,就容易檢定成功,棄卻</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">H<sub>0</sub></span><span style="font-family: 標楷體; font-size: 13.5pt;">假說,接受</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">H<sub>1</sub></span><span style="font-family: 標楷體; font-size: 13.5pt;">假說</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">H<sub>0</sub></span><span style="font-family: 標楷體; font-size: 13.5pt;">假說:</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">β = 0</span><span style="font-family: 標楷體; font-size: 13.5pt;">,</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">H<sub>1</sub></span><span style="font-family: 標楷體; font-size: 13.5pt;">假說:</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">β ≠ 0</span><span style="font-family: 標楷體; font-size: 13.5pt;">,</span><span class="apple-converted-space"><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"> </span></span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">β</span><span style="font-family: 標楷體; font-size: 13.5pt;">為斜率</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: 標楷體; font-size: 13.5pt;">目前常用的相關性分析檢定數有</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">(</span><span style="font-family: 標楷體; font-size: 13.5pt;">吳與塗,</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">2010)</span><span style="font-family: 標楷體; font-size: 13.5pt;">:</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><br />
(1)Pearson</span><span style="font-family: 標楷體; font-size: 13.5pt;">相關係數,常用於母數檢定法之相關性分析,也是</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">SPSS</span><span style="font-family: 標楷體; font-size: 13.5pt;">的預設選項</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><br />
(2)Kendall’s tau-b</span><span style="font-family: 標楷體; font-size: 13.5pt;">等級相關係數,常用於檢定兩個人為次序變數是否為一致的相關指標係數,比</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">Spearman</span><span style="font-family: 標楷體; font-size: 13.5pt;">適用範圍更廣</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">(</span><span style="font-family: 標楷體; font-size: 13.5pt;">可用於</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">n<10</span><span style="font-family: 標楷體; font-size: 13.5pt;">,為無母數檢定法</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">)<br />
(3)Spearman<span class="apple-converted-space"> </span></span><span style="font-family: 標楷體; font-size: 13.5pt;">等級相關係數可以方便檢驗兩個定序變數是否相關,但是很難實際解釋兩個變數如何相關及相關程度</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">(</span><span style="font-family: 標楷體; font-size: 13.5pt;">無母數檢定法</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">)</span><span style="font-family: 標楷體; font-size: 13.5pt;">。</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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</span><span style="font-family: 標楷體; font-size: 13.5pt;">最後再舉一個跟食品一個跟營養有關的例子</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: 標楷體; font-size: 13.5pt;">在多醣體的萃取研究中,常會測得的物理性質不外乎就是黏度和分子量,而很多文獻都會說兩個存在著顯著性的正相關。一旦看到相關就要去找尋關聯機制。分子量越長,多醣體的整體體積越大,在流體流動時,因為結構太長太大,分子鏈間容易碰撞形成阻力,而黏度的定義就是液體流動時所產生的阻力,所以這就是為什麼分子量越大黏度會越大的原因</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">(Togrual and Arslan, 2003</span><span style="font-family: 標楷體; font-size: 13.5pt;">;蔡,</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">2015)<o:p></o:p></span></div>
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<span style="font-family: 標楷體; font-size: 13.5pt;">再來是高血糖與腎衰竭的關聯,很多文獻也會說高血糖會判隨著糖尿病腎病變,兩個有高度正相關性。</span><span style="color: #0d0d0d; font-family: 標楷體; font-size: 13.5pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman";">糖尿病患者血糖容易在血液中且很難代謝掉,所以血液中會有很多溶質成分</span><span lang="EN-US" style="color: #0d0d0d; font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: 標楷體;">(</span><span style="color: #0d0d0d; font-family: 標楷體; font-size: 13.5pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman";">葡萄糖</span><span lang="EN-US" style="color: #0d0d0d; font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: 標楷體;">)</span><span style="color: #0d0d0d; font-family: 標楷體; font-size: 13.5pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman";">,會造成腎臟代謝性及血管動力學的改變以及高溶質血液過濾時對腎臟造成的負擔,這就是高血糖與腎衰竭的關聯機制</span><span lang="EN-US" style="color: #0d0d0d; font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: 標楷體;">(</span><span style="color: #0d0d0d; font-family: 標楷體; font-size: 13.5pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman";">姜,</span><span lang="EN-US" style="color: #0d0d0d; font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: 標楷體;">2012)</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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</span><span style="color: #0d0d0d; font-family: 標楷體; font-size: 13.5pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman";">參考文獻:</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span lang="EN-US" style="color: #0d0d0d; font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: 標楷體;">1.</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">Togrul, H., and Arslan, N. (2003). Flow properties of sugar
beet pulp cellulose and intrinsic viscosity–molecular weight relationship.<span class="apple-converted-space"> </span><i>Carbohydrate Polymers, 54</i>(1),
63-71.<o:p></o:p></span></div>
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<span lang="EN-US" style="color: #0d0d0d; font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: 標楷體;">2.</span><span style="font-family: 標楷體; font-size: 13.5pt; line-height: 15.55pt;">梁文敏、葉懿淳:</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; line-height: 15.55pt;"><a href="http://www2.cmu.edu.tw/~biostat/online/teaching_corner_031.pdf"><span lang="EN-US" style="color: #660099; font-family: 標楷體; mso-ascii-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman"; text-decoration: none; text-underline: none;"><span lang="EN-US">第十四<span lang="EN-US">單元相關係數</span></span></span><span class="apple-converted-space"><span style="color: #660099; text-decoration: none; text-underline: none;"> </span></span><span style="color: #660099; text-decoration: none; text-underline: none;">-<span class="apple-converted-space"> </span></span><span lang="EN-US" style="color: #660099; font-family: 標楷體; mso-ascii-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman"; text-decoration: none; text-underline: none;"><span lang="EN-US">中國醫藥大學</span></span></a></span><span style="color: #222222; font-family: 標楷體; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman";">。中國醫藥大學</span><span lang="EN-US" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: 標楷體;">-</span><span style="color: #222222; font-family: 標楷體; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman";">生物統計中心。</span></div>
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<span lang="EN-US" style="color: #222222; font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: 標楷體;">3.</span><span style="font-family: 標楷體; font-size: 13.5pt;">吳明隆、塗金堂</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">(2010)</span><span style="font-family: 標楷體; font-size: 13.5pt;">:</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">SPSS</span><span style="font-family: 標楷體; font-size: 13.5pt;">與統計應用分析</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">-</span><span style="font-family: 標楷體; font-size: 13.5pt;">修訂版。五南圖書公司。</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">4.</span><span style="font-family: 標楷體; font-size: 13.5pt;">毛正倫</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">(2008)</span><span style="font-family: 標楷體; font-size: 13.5pt;">:實用統計技術</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">=Practical Statistic Techniques</span><span style="font-family: 標楷體; font-size: 13.5pt;">。華騰文化。台北市。台灣。</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">5.</span><span style="font-family: 標楷體; font-size: 13.5pt;">沈明來</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">(2010)</span><span style="font-family: 標楷體; font-size: 13.5pt;">:試驗設計學</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">=Experimental Design<span class="apple-converted-space"> </span></span><span style="font-family: 標楷體; font-size: 13.5pt;">第四版。九州圖書文化有限公司。台北市。台灣。</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">6.</span><span style="font-family: 標楷體; font-size: 13.5pt;">姜和均</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">(2012)</span><span style="font-family: 標楷體; font-size: 13.5pt;">:</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><a href="http://www.tade.org.tw/upload/Jour/1/10103/8.pdf"><span lang="EN-US" style="font-family: 標楷體; mso-ascii-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman";">糖尿病腎臟病變的形成和機轉</span></a></span><span style="font-family: 標楷體; font-size: 13.5pt;">。中華民國糖尿病衛教學會</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">
2012 </span><span style="font-family: 標楷體; font-size: 13.5pt;">年</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">
3 </span><span style="font-family: 標楷體; font-size: 13.5pt;">月會訊。</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">7.</span><span style="font-family: 標楷體; font-size: 13.5pt;">蔡銘澤</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">(2015)</span><span style="font-family: 標楷體; font-size: 13.5pt;">:檸檬酸萃取文旦柚種子外殼多醣理化性質之探討。碩士論文。國立中興大學食品暨應用生物科技學研究所。台中市。台灣。</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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