B GIO DC V O TO

TRNG I HC NHA TRANG

THUYT MINH TI NGHIN CU KHOA HC CA SINH VIN

1. TN TI: 2. M S: NGHIN CU KH NNG CHNG OXY HA CA RONG SN MUI CHUA THEO PHNG PHP TRUYN THNG 3. LNH VC NGHIN CU:
T nhin X hi Nhn vn Gio dc K Thut Nng Lm-Ng Y Dc Mi Trng

4. LOI HNH NGHIN CU: C bn ng dng Trin khai

5. THI GIAN THC HIN: 12 thng (t thng 03 nm 2011 n thng 02 nm 2012) 6. N V CH TR: Tn n v: KHOA CH BIN TRNG I HC NHA TRANG a ch: 02 Nguyn nh Chiu Nha Trang Khnh Ha in thoi: 058.831697 Fax: 058. 831147 E-mail: 7. CH NHIM TI V CN B HNG DN: 7.1. Ch nhim ti: H v tn: Nguyn Thnh Nhn a ch: Lp: 50CBP, Khoa Ch bin, Trng i hc Nha Trang in thoi: 01689907132 Email: ntnhan.ntu@gmail.com 7.2. Cn b hng dn: H v tn: Hunh Nguyn Duy Bo Hc v, chc danh KH: Tin s Chc v: Ging vin n v cng tc: B mn Cng ngh ch bin, Khoa Ch bin, Trng i hc Nha Trang in thoi: 01696190572 Fax: Email: hndbao@yahoo.com 8. NHNG NGI THAM GIA THC HIN TI: H v tn n v cng tc/a ch Nhim v nghin cu c v lnh vc chuyn mn th c giao Sinh vin lp 50CBP, Khoa Nghin cu nh hng ca ch bin, Trng i hc Nha nhit p mui n Trang. hot tnh chng oxy ha ca rong sn mui chua. Sinh vin lp 50CBP, Khoa Nghin cu nh hng ca ch bin, Trng i hc Nha thi gian p mui n Trang. hot tnh chng oxy ha ca rong sn mui chua. Ch k

Nguyn Th N ng Kim Chung

9. N V PHI HP CHNH: Tn, a ch ca n v Ni dung phi hp nghin cu

H v tn ngi i din

10. KT QU NGHIN CU V SN PHM TRONG, NGOI NC LIN QUAN TRC TIP N TI: 10.1. Tng quan tnh hnh nghin cu thuc lnh vc ca ti: a. Tnh hnh nghin cu trn th gii: Rong sn c bit n rt lu c s dng d tch chit carrageenan. Chu u vic s dng carrageenan xut hin 600 nm ti ngi lng thuc pha nam ca vng ven bin Irish. Carrageenin l tn u tin ca carrageenan c tm thy ln u tin vo nm 1862 t o Chondrus crispus. Vo nhng nm 1930, qu trnh tch chit carrageenan nguyn cht c tin hnh M. Cng vi s pht trin ca ngnh cng ngh thc phm sau chin tranh th gii ln th 2, nhu cu carrageenan trn th gii bt u tng ln. Trong thp nin 50 ca th k XX, cc nh khoa hc nghin cu xc nh c cu trc phn t ca carrageenan. Ngy nay nhiu loi rong c cha carrageenan c pht hin v nghin cu trng quy m ln. Nh nhu cu v nguyn liu cho ngnh cng nghip sn xut carrageenan c p ng. Trong nhng nm cui th k XX, th trng tiu th carrageenan khng ngng tng ln. Theo thng k nm trong nm 2000 c hn 80% sn lng carrageenan c sn xut t nhng cng ty ca cc quc gia sau:

o Cng ty FMC v Colco ca M. o Cng ty Danisco ca an Mch. o Cng ty Degussa ca c. o Cng ty Ceamsa ca Ty Ban Nha.
Hin nay cng ngh sn xut carrageenan t rong sn khng ch pht trin mnh cc nc Ty u v M, m cn ang pht trin mnh cc quc gia Chu . Trong phi k n Trung Quc, Nht Bn v Philippin. [theo ngun: H. porse, Cp kelco aps, 2002, pers.com] Nhng nghin cu trn th gii gn y cho thy, sn phm ln men lactic ca cc polysaccharide chit tch t cc loi rong nh Gelidium, Gracilaria, Porphyra c hot tnh chng oxy ha cao (Wu v cng s, 2010). Kt qu cng ch ra rng hot tnh chng oxy ha l do cc oligosaccharide c to thnh trong qu trnh ln men. b. Tnh hnh nghin cu trong nc: Ngun rong bin nc ta rt di do v phong ph, c nc c khong 794 loi rong bin, phn b vng bin min Bc 310 loi, min Nam 484 loi v 156 loi tm thy c 2 min (Nguyn Hu Dinh, 1998). Trong rong sn chim t l ng k v sn lng rong bin nc ta. Rong Sn c di trng vo vng bin Vit Nam t nm 1993 mt s tnh duyn hi nh: Khnh Ha (8160 ha), Ph Yn (2580 ha), Ninh Thun (2030 ha). iu kin t nhin nc ta rt thch hp pht trin loi rong ny. [Trn Th Luyn, Minh Phng, Nguyn Anh Tun, Ng ng Ngha. Cng ngh ch bin rong bin. NXB Nng Nghip thnh ph H Ch Minh-2004. Trang 40-43]. Bn cnh vic sn xut carragenan, nc ta rong sn cn c dng trong sn xut bnh, mt, nc gii kht, ch bin gi hoc n km vi rau sng. Nhn chung cc sn phm t rong sn cn hn

ch, cha khai thc ht ngun li tim nng ca loi rong ny. Hin nay, sn phm rong sn mui chua cha ph bin nc ta. c bit, l nhng nghin cu v hot tnh sinh hc ca nhng sn phm ln men ni chung v rong sn mui chua ni ring. Cc ti ch yu tp trung vo nghin cu vic tch chit v ng dng carrageenan t rong sn, cn rt t ti nghin cu v pht trin cc sn phm c hot tnh tnh sinh hc t rong sn. Vic nghin cu pht trin cc sn phm c hot tnh sinh hc t rong sn khng ch to ra nhng sn phm thc phm mi, thc phm chc nng m cn c th ng dng trong y hc, m phm Nhng nghin cu v hot tnh chng oxy ha ca cc sn phm ln men lactic t polysaccharide rong (Wu v cng s, 2010) gip hnh thnh nn tng nghin cu to ra mt sn phm rong sn ln men c hot tnh chng oxy ha. Vi tng ny, ti ca nhm tp trung nghin cu to ra sn phm rong sn mui chua c hot tnh chng oxy ha. Nghin cu thnh cng s gp phn nng cao gi tr s dng ca rong sn, pht trin ngnh trng rong sn v to cng n vic lm cho b con ng dn. 10.2. Danh mc cc cng trnh lin quan: a. Ca ch nhim v ngi hng dn, tham gia thc hin ti: Huynh Nguyen Duy Bao, Yoshihiro Ochiai, Toshiaki Ohshima. (2010). Antioxidative activities of hydrophilie extracts prepared from the fruiting body and spent culture medium of Flammulina velutipes. Bioresource Technology. Vol.101: 6248-6255. Huynh Nguyen Duy Bao, Hideki Ushio, Toshiaki Ohshima. (2009). Antioxidative activities of Mushroom (Flammulina velutipes) Extract Added to Bigeye Tuna Meat: Dose-Dependent Efficacy and Comparison with other Biological Antioxidants. Journal of Food Science. Vol.74(2): C162-C169. Huynh Nguyen Duy Bao, Hideki Ushio, Toshiaki Ohshima. (2008). Antioxidative Activity and Antidiscoloration Efficacy of Ergothioneine in Mushroom (Flammulina velutipes) Extract Added to Beef and Fish Meat. Journal of Agricultural and Food Chemistry. Vol.56: 10032-10040. b. Ca nhng ngi khc: Tch chit Carrageenan trong rong sn lm ph gia ch bin ch gi ca Nguyn Thnh Thoi K42 i hc Nha Trang do PGS-TS Trn Th Luyn hng dn. Vn Ninh, Bi Huy Chch. Bc u nghin cu thy phn carrageenan t rong sn Kappaphycus alvarezii (Doty) Doty bng enzyme amylase. Tp ch Khoa hc-Cng ngh Thy sn. S 2/2010. PTS-TS ng Th Anh o nghin cu sn xut sn phm thc phm t cy rong sn (Kappaphycus alvarezii) [theo Vit bo 25/8/2007]. L Hng Thy. (2008). Nghin cu ng dng carrageenan trong sn xut hp tht xay. Lun vn thc s k thut. Trng i hc Nha Trang. Ng Th Thc. (2008). Nghin cu ng dng carrageenan trong sn xut sa chua u nnh. Lun vn thc s k thut. Trng i hc Nha Trang. Shao-Chi Wu, Fu-Jin Wang, Chorng-Liang Pan. (2010). The comparison of antioxidative properties of seaweed oligosaccharide fermented by two lactic acid bacteria. Journal of Marine Science and technology, Vol. 18, No. 4: 537-545. Motoharu UCHIDA. (2005). Studies on lactic acid fermentation of seaweed. Bull. Fish. Res. Agen. No 14:21-85.

11. TNH CP THIT CA TI : Hin nay, ngun nguyn liu rong sn nc ta rt di do nh: Ninh Thun hng nm sn lng rong sn khong trn 1.000 tn rong kh; nhng cc sn phm c ch bin t rong sn cn rt hn ch (ch yu l dng chit rt carrageenan). V vy, vic nghin cu pht trin cc sn phm mi t rong sn l cn thit, c bit l nghin cu to ra cc sn phm c cc hot tnh sinh hc cao ng dng trong y hc, dng lm thc phm chc nng, thc phm thuc. Vi nhu cu thc t ni trn cho thy ti NGHIN CU KH NNG CHNG OXY HA CA RONG SN MUI CHUA THEO PHNG PHP TRUYN THNG mang tnh cp thit cao nhm to ra sn phm c gi tr cao t rong sn nc ta, to cng n vic lm v nng cao i sng cho b con ng dn. 12. MC TIU CA TI : Thm d kh nng chng oxy ha ca sn phm rong sn mui chua theo phng php ln men truyn thng v th nghim nh hng ca nng mui, nhit v thi gian p mui n kh nng chng oxy ha ca sn phm rong sn mui chua.

13. CCH TIP CN, PHNG PHP NGHIN CU V PHM VI NGHIN CU: 13.1. B tr th nghim: a. Thm d kh nng chng oxy ha ca sn phm rong sn mui chua theo phng php ln men truyn thng

Rong sn ti

X l Mui chua Rong sn chua

Phn tch kh nng chng oxy ha: - Kh nng kh gc t do DPPH - Tng nng lc kh

Phn tch s liu, so snh kh nng chng oxy ha ca rong sn mui chua vi rong sn ti

Kt lun v kh nng chng oxy ha ca rong sn mui

b. Th nghim nh hng ca nng mui, nhit v thi gian p mui n kh nng chng oxy ha ca sn phm rong sn mui chua Rong sn ti

X l

Mui chua

nh hng ca nng mui

nh hng ca thi gian p mui

nh hng ca nhit p mui

Rong sn mui chua

Phn tch kh nng chng oxy ha: - Kh nng kh gc t do DPPH - Tng nng lc kh

Phn tch s liu, chn mu rong sn mui chua c kh nng chng oxy ha cao nht

Phn tch ha hc: - m - Tro - acid

Phn tch vi sinh: - Tng vi khun hiu kh. - Nm men, nm mc

nh gi cm quan: - Mu sc - Mi - V - Trng thi

Kt lun v c im ca sn phm rong sn mui chua

13.2. Phng php nghin cu: Phn tch kh nng kh gc t do DPPH (1,1-diphenyl-2-pycrylhydrazyl) theo phng php ca Fu v cng s (2002). [ Fu, H,. Shieh, D,. Ho, C,. 2002. Antioxydant and free radical scavenging activitives of edible mushrooms. J. Food Lipids 9, 35-46]. Phn tch tng nng lc kh theo phng php Oyaizu (1986). [ Oyaizu, M,. 1986. Studies of products of browning reactions: antioxidative activitives of products of browning reaction prepared from glucosamine. Jpn. J. Nutr. 44, 307-315]. Xc nh m bng phng php sy nhit 105oC n khi lng khng i theo TCVN 3700-90. Xc nh hm lng tro bng phng php nung. [Tin s ng Vn Hp (ch bin), GVC Minh Phng, thc s Nguyn Thun Anh, Tin s V Ngc Bi. 2005. Phn tch kim nghim thc phm thy sn. NXB Nng Nghip]. Xc nh hm lng acid theo phng php tng s, v acid d bay hi. [Tin s ng Vn Hp (ch bin), GVC Minh Phng, thc s Nguyn Thun Anh, Tin s V Ngc Bi,2005. Phn tch kim nghim thc phm thy sn. NXB Nng Nghip]. Xc nh hm lng mui theo phng php Morh. [Tin s ng Vn Hp (ch bin), GVC Minh Phng, thc s Nguyn Thun Anh, Tin s V Ngc Bi.2005. Phn tch kim nghim thc phm thy sn. NXB Nng Nghip]. nh gi cm quan theo phng php m t. [H Duyn T. 2010. K thut phn tch cm quan thc phm, Nh xut bn Khoa hc K thut].

14. NI DUNG NGHIN CU V TIN THC HIN: Ni dung nghin cu Sn phm phi t Thi gian

Ngi

(bt u-kt thc) cng nghin cu khoa hc, my, thit b th dng c, nguyn vt 06/2011- 07/2011 liu v ha cht lm th nghim nh gi kh nng 2. Phn tch kh nng chng chng oxy ha ca sn oxy ha ca sn phm rong phm rong sn mui sn mui chua theo phng chua theo phng 08/2011-12/2011 php ln men truyn thng php ln men truyn thng. 3. Th nghim nh hng ca nh gi kh nng nng mui, nhit v thi chng oxy ha ca sn gian p mui n kh nng phm rong sn mui 08/2011-12/2011 chng oxy ha ca sn phm chua theo phng rong sn mui chua. php ln men truyn thng. nh gi kh nng chng oxy ha ca sn 4. nh gi kh nng chng phm rong sn mui oxy ha ca sn phm rong 08 /2011-12/2011 chua theo phng sn mui chua . php ln men truyn thng. 5. Tng kt v nghim thu Bo co tng kt 11/2012-12/2012 ti. 15. SN PHM V A CH NG DNG

thc hin Nguyn Thnh Nhn ng Kim Chung Nguyn Th N

Nguyn Thnh Nhn ng Kim Chung Nguyn Th N

Nguyn Thnh Nhn ng Kim Chung Nguyn Th N

Nguyn Thnh Nhn ng Kim Chung Nguyn Th N

Loi sn phm:
Vt liu Ging gia sc Qui phm n Sn phm khc: Thit b my mc Qui trnh cng ngh S Lun chng kinh t Dy chuyn cng ngh Phng php Bo co phn tch Chng trnh my tnh

Mu Ging cy trng Tiu chun Ti liu d bo Bn kin ngh

Tn sn phm, s lng v yu cu khoa hc i vi sn phm:

STT 1 2

Tn sn phm Mu sn phm rong sn mui chua Bo co tng kt

S lng 100 g 01

Yu cu khoa hc Sn phm c hot tnh chng oxy ha v m bo v sinh an ton thc phm. Theo quy nh ca mt bo co khoa hc.

a ch c th ng dng (tn a phng, n v ng dng): Trung tm ch bin Trng i Hc Nha Trang.

16. KINH PH THC HIN TI V NGUN KINH PH:

Tng kinh ph: Trong : - Kinh ph s nghip khoa hc cng ngh: 9,99 (triu ng) - Cc ngun kinh ph khc: Khng

Nhu cu kinh ph tng nm: - Nm: 2011-2012 D tr kinh ph theo cc mc chi (thu khon chuyn mn; nguyn vt liu, nng lng; thit b my mc; chi khc): Ni dung cc khon chi 1. Thu khon chuyn mn 2. Nguyn vt liu, nng lng 3. Thit b, my mc chuyn dng 4. Xy dng, sa cha nh 5. Chi khc Tng s Kinh ph (triu ng) Tng s T NSNN Khc

1 6,72 0,00 0,00 2,27

9,99

1 6,72 0,00 0,00 2,27 9,99

Ngy thng nm 2011 Ch nhim ti

Ngy

thng nm 2011 n v ch tr

Ngy thng nm 2011 C quan ch tr duyt TL. HIU TRNG

TRNG PHNG KHOA HC CNG NGH - HP TC QUC T

Ph lc: D TON KINH PH CHI CHO TI

I- D TON CHUNG CC KHON CHI STT 1 2 3 4 5 Ni dung cc khon chi Thu khon chuyn mn. Nguyn vt liu, nng lng. Thit b, my mc chuyn dng. Xy dng, sa cha nh. Chi khc. Tng s Kinh ph (triu ng) Tng s T NSNN Khc 1 1 6,72 6,72 0 0 0 0 2,27 2,27 9,99 9,99 Ghi ch

II- DIN GII CC KHON CHI Khon 1: THU KHON CHUYN MN

(n v tnh: triu ng) Ngun vn Tng NSN kinh ph Khc Ghi ch N 1 1

STT

Ni dung thu khon

Chi ph phn tch cc ch tiu vi sinh v cm quan Cng (1)

Khon 2: NGUYN VT LIU, NNG LNG

S lng (n v tnh: triu ng) Ngun vn NS Ghi Khc NN ch 1,8

TT I

Ni dung Nguyn vt liu

VT

n gi

Thnh tin

II

II

Rong sn ti Mui n (NaCl) Cc cht ph gia khc (ng, dm, ru, gng,...) Dng c, ph tng Dng c r tin mau hng (thau nha, r nha, vi lc, l thy tinh, ti PE,...) Ha cht phn tch: DPPH Cn 990C Potassium ferricyanide Na2HPO4 NaH2PO4 Acid trichloroacetic FeCl3 Methanol AgNO3 NaHCO3 Phenolphtalein CH3COOH K2CrO4 Zn(CH3COO)2 NaOH Ha cht khc (giy o pH, giy lc)

kg kg

100 20

0,018 0,01

1,8 0,2 0,2

0,2 0,2

0,5

0,5

g lit g g g g g lit ng g g ml g g ng

10 6 100 500 500 500 500 2 1 500 25 500 500 500 4

1 0,075 0,0001 0,00012 0,0004 0,00016 0,15 0,8 0,00012 0,0016 0,0001 0,00022 0,00024 0,075

1 0,45 0,2 0,05 0,06 0,2 0,08 0,3 0,8 0,06 0,04 0,05 0,11 0,12 0,3 0,2

1 0,45 0,2 0,05 0,06 0,2 0,08 0,3 0,8 0,06 0,04 0,05 0,11 0,12 0,3 0,2

III

Nng lng, nhin liu Cng khon (2)

6,72

6,72

10

Khon 3: THIT B, MY MC CHUYN DNG

S lng (n v tnh : triu ng) Ngun vn T c Khc

TT Ni dung n v o

n gi Thnh tin

NSN N

Cng (3)

0
(n v tnh : triu ng)

Khon 4: XY DNG, SA CHA NH

TT Ni dung Cng (4) Kinh ph 0 Ngun vn NSNN T c Khc 0
(n v tnh: triu ng)

Khon 5: CHI KHC

TT 1 2 3 4 5 6 Ni dung Kinh ph Ngun vn NSNN T c Khc 0,5 0 0,36 0,91 0,3 0,2 2,27 ti, u c da trn cc

Cng tc ph (Ly mu) 0,5 Hi tho 0 Ph cp ch nhim ti 0,36 Ph cp cn b hng dn 0,91 In n ti liu v bo co, mua ti liu 0,3 Mua ha n, chng t 0,2 Cng (5) 2,27 Cc khon mc D ton kinh ph thc hin cc nhim v ca vn bn: - Thng t lin tch s: 44/2007/TTLT-BTC-BKHCN Hng dn nh mc xy dng v phn b d ton kinh ph i vi cc ti, d n khoa hc v cng ngh c s dng ngn sch Nh nc. - Thng t s: 23/2007/TT-BTC Quy nh ch cng tc ph, ch chi t chc cc cuc hi ngh i vi cc c quan Nh nc v cc n v s nghip cng lp. - Thng t lin tch s: 93/2006/TTLT/BTC-BKHCN hng dn ch khon kinh ph ca ti d n khoa hc v cng ngh s dng ngn sch Nh nc. n v ch tr Ch nhim ti

Phng K hoch - Ti chnh

Phng KHCN-HTQT

11