臺灣博碩士論文加值系統

牛蒡(Arctium lappa L. )在食品加工上，主要利用其根部，富含蛋白質、脂質、礦物質、維生素等養分，尤其是菊糖(inulin)。牛蒡具有許多生理活性，所以廣受日本及台灣民眾喜愛，除了鮮食或生鮮榨汁飲用外，尚可以水煮、油炸等方式烹飪料理，市面上也有牛蒡乾燥後製成的茶包可供消費者飲用，但由於沖泡後風味較淡，且較為不便。有鑑於此，本研究試圖研發更具風味之低酸性罐裝牛蒡飲料，並研究其抗氧化及抗致突變等機能性。
研究結果發現，牛蒡經切片並以三段增溫方式乾燥後經熱水萃取，風味較佳。在製程中，加入牛蒡子(Fructus arctii)萃取液，可增加成品中牛蒡素(arctiin)之含量，並可以甘草及砂糖調配，改善其風味。產品經37℃保溫試驗後推估，於室溫下可保存品質一年以上。
乾燥牛蒡萃取物以硫氰酸鐵法測定其抑制亞麻油酸自氧化之能力，發現具有抗氧化活性，可清除DPPH自由基、捕捉超氧陰離子及清除過氧化氫；另以普魯士藍生成之方式測定，也具還原過氧化物之能力。在抗致突變方面，對不需S9混合物誘導之NQNO致突變物，其效果最高可達50%；對需要S9混合物誘導之B[a]P致突變物，其效果最高可達80%。

The root of burdock (Arctium lappa L.) is a popular food material among consumers in Japan and Taiwan. It is usually consumed as afresh commodity, fried or pickled. It can also be dried and packed in tea bags.
However, to brew the drink from burdock tea bag is not all convenient and from burdock tea bag the drink brewed has only weak flavor. This study is to develop low-acid a burdock drink with strong flavor. The antioxidative and antimutagenicity activities of the product will also be investigated.
The result suggested that burdock dried in three steps then and extracted in boiling water produced a drink with good flavor. The drink containing Fructus arctii extract has more arctiin concentration, and its flavor can be improved by adding liquorice and sugar. The product’s shelf life in estimated to be over one year at room temperature by 37℃ incubation test.
The burdock and Fructus arctii extracts exhibited marked antioxidative activity, by indicated by its inhibition peroxidation of linoleic acid in ferric thiocyanate test. It also exhibited a strong effect on the elimination of DPPH radicals, superoxides, hydrogen peroxide and a strong reducing power towards peroxides. In antimutagenicity test, the extract may inhibit the activity indirect mutagen NQNO the up to 50%, may inhibit the activity indirect mutagen B[a]P the up to 80%.

中文摘要……………………………………………………… I
英文摘要……………………………………………………… II
壹、前言……………………………………………………… 1
貳、文獻整理………………………………………………… 2
一、牛蒡簡介…………………………………………………2
二、牛蒡之加工利用…………………………………………2
三、生鮮牛蒡之生理功效……………………………………3
四、牛蒡子的應用及生理功效………………………………4
五、自由基與活性氧…………………………………………5
六、抗氧化物質及其作用機制……………………………… 8
七、抗氧化劑與抗致突變性………………………………… 15
八、環境中常見的致突變物………………………………… 17
(一)、輻射…………………………………………………17
(二)、空氣和水污染物質…………………………………18
(三)、香煙…………………………………………………19
九、食品中的致突變物………………………………………20
(一)、食品本身即存在的天然致突變物…………………20
(二)、添加物及污染物……………………………………20
(三)、食品在加工、儲運過程中所產生之致突變物……21
十、食品中之抗致突變物……………………………………23
(一)、膳食纖維……………………………………………28
(二)、維生素………………………………………………29
(三)、多酚類………………………………………………30
(四)、微量金屬……………………………………………31
(五)、乳酸菌及其發酵產品………………………………32
(六)、各類植物及草藥萃取物……………………………33
(七)、抗氧化劑……………………………………………34
(八)、其他…………………………………………………35
十一、食品之褐變與梅納反應………………………………36
十二、抗氧化活性及抗致突變測定之原理………………… 39
(一)、抑制亞麻油酸自氧化之能力………………………39
(二)、還原力………………………………………………40
(三)、清除DPPH自由基之效應……………………………40
(四)、捕捉過氧化氫能力之測定…………………………41
(五)、捕捉超氧陰離子之能力……………………………42
(六)、抗致突變能力之原理………………………………43
十三、研究目的……………………………………………… 48
參、材料與方法……………………………………………… 49
一、原料與試劑………………………………………………49
二、實驗方法…………………………………………………50
1.牛蒡茶飲料樣品之製備…………………………………50
2.牛蒡素於120℃加熱處理含量之變化………………… 54
3.萃取物之抗氧化性及其機制之探討……………………54
(1)抗氧化活性之測定……………………………………55
(2)還原力測定……………………………………………56
(3)捕捉DPPH自由基能力之測定…………………………56
(4)捕捉過氧化氫能力之測定……………………………57
(5)捕捉超氧陰離子能力的測定…………………………57
4.萃取物抗致突變性之研究………………………………57
(1)試驗菌株基因型態之確認……………………………57
(2)毒性試驗………………………………………………59
(3)致突變性試驗…………………………………………59
(4)抗致突變性試驗………………………………………60
肆、結果與討論……………………………………………… 62
一、乾燥及萃取製程之探討…………………………………62
二、萃取液之調味及配方調整………………………………63
三、牛蒡素的耐熱安定性……………………………………77
四、六種樣品萃取物之抗氧化性……………………………77
五、萃取物抗氧化機制之探討………………………………82
1.萃取物之還原力…………………………………………82
2.萃取物捕捉DPPH自由基的能力…………………………82
3.萃取物捕捉過氧化氫能力的測定………………………85
4.萃取物捕捉超氧陰離子能力的測定……………………85
六、牛蒡萃取物之毒性、致突變性及抗致突變性之探討…88
1.菌株基因型態的檢查……………………………………88
2.萃取物之毒性試驗………………………………………89
3.萃取物之致突變性試驗…………………………………89
4.六種樣品萃取物之抗致突變性試驗……………………89
伍、結論……………………………………………………… 95
陸、參考文獻………………………………………………… 96

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