本次研究是基於線偏振光通過手性結構後，偏振平面會旋轉的旋光理論進行無創式血糖測量系統設計。為了確保系統測量的穩定性及可靠性，考量溫度的變化對於測量結果的影響，進行葡萄糖溶液在不同溫度變化下的旋光度測量實驗。因為葡萄糖溶液配置完成後需要靜置等待變旋反應平衡，所以也將葡萄糖變旋機制與溫度、濃度之間的關係，進行實驗測量及分析。而在變旋實驗中，我們對於旋光測量技術的即時性及連續監測也有很好的證實。

根據測量的結果顯示，葡萄糖溶液的溫度變化並不會改變旋光度測量結果，這對於本次研究是個好消息，證明這項系統的測量方法是足夠穩定的。葡萄糖變旋測量結果分析，將變旋過程中旋光度的改變數據化的記錄下來，讓配置完溶液後所需的靜置時間有更明確的依據；果糖變旋實驗的測量結果顯示，系統能夠連續檢測出旋光度的改變。這次研究的成果表明無創式血糖測量的實際應用有很大的潛力。

This study is based on the design of a non-invasive blood glucose measurement system based on the rotation theory that the polarized plane rotates after the linear polarized light passes through the chiral structure. In order to ensure the stability and reliability of the system measurement, consider the influence of temperature changes on the measurement results, the optical rotation measurement experiment of glucose solution under different temperature changes is carried out. Because the glucose solution needs to be left to wait for the mutarotation reaction to be balanced after the configuration is completed, the relationship between the glucose spin mechanism and temperature and concentration is also measured and analyzed experimentally. In the mutarotation experiment, we also have a good confirmation of the real-time and continuous monitoring of the optical rotation measurement technology.

According to the measurement results, the temperature change of the glucose solution does not change the optical rotation measurement. That's good news for this study. It is proved that the measurement method of this system is stable enough. The optical rotation changes during the mutarotation of glucose were recorded. Provides a clearer rationale for the required rest period after solution preparation.The measurement results of the fructose mutarotation experiment show that the system is able to continuously detect changes in optical rotation. The results of this study show the potential of non-invasive blood glucose measurement in practical applications.

摘要 I
Abstract III
目錄 V
圖目錄 VII
表目錄 IX
第1章 序論 1
1-1 前言 1
1-2 侵入式血糖測量 2
1-3 微創式血糖測量 4
1-4 無創式血糖測量 5
1-4-1 電化學測量法 5
1-4-2 光學測量 6
1-5 研究動機 11
第2章 實驗原理 13
2-1 偏振光 13
2-1-1 瓊斯矩陣 14
2-2 葡萄糖-手性結構 15
2-3 旋光 17
2-4 手性結構-變旋 19
2-5 多波長角度判別 20
第3章 實驗方法與步驟 23
3-1 實驗架構-旋光測量 23
3-1-1 系統校準 23
3-1-2 葡萄糖濃度與旋光度測量 24
3-2 葡萄糖旋光度與溫度 25
3-2-1 穩定加熱 25
3-2-2 極端溫差 27
3-3 系統穩定性測試與可靠性檢測-變旋 28
3-3-1 變旋速率與濃度 28
3-3-2 變旋與溫度 29
第4章 結果與討論 31
4-1 旋光度與濃度 31
4-2 旋光度與溫度 32
4-2-1 穩定加熱與降溫實驗 34
4-2-2 系統穩定性測試 39
4-3 變旋 40
4-3-1 濃度對變旋速率的影響 41
4-3-2 溫度對變旋速率的影響 44
4-4差異性分析 45
第五章 結論與未來展望 47
參考文獻 49

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