臺灣博碩士論文加值系統

芝麻油會依照市場的需求，進而衍生出香麻油和香油，其成份通常為芝麻油混合不同比例之大豆油為大宗。本次實驗就芝麻油混入不同比例之大豆油探討其抗氧化性質、生理活性物質、油脂氧化測定及脂肪酸組成。氣相層析儀分析結果顯示芝麻油的脂肪酸組成與大豆油相近。在清除DPPH自由基活性、鐵離子還原抗氧化力、總抗氧化能力、芝麻素和芝麻林素方面，芝麻油明顯高於其他添加大豆油之油品。但是在IC50值，香油則是有較佳的鐵離子還原抗氧化力。茴香胺值代表油脂氧化程度，茴香胺值依序為芝麻油(7.51)、香麻油(6.19)、香油(5.08)、大豆油(3.23)，芝麻油的氧化程度明顯高於其他測試油品。

Owning to the demand of market, blended sesame oil and sesame flavor oil are blended products derived from sesame oil. The ingredients of these products are sesame oil blended with different levels of soybean oil in general. In this study, the antioxidant activity, physiologically active substance, oxidation stability, and fatty acid composition of the blended products were discussed. The gas chromatograph analyses showed that the fatty acid compositions of sesame oil and soybean oil were both similar to each other. Referring to the DPPH radical scavenging activity, ferric reducing antioxidant power, Trolox equivalent antioxidant capacity (TECA), and the levels of sesamin, and sesamolin, sesame oil were found to be have obviously higher values than those of the other oil products blended with soybean oil. In addition, IC50 value indicated that sesame flavor oil performed better in ferric reducing antioxidant power. The p-anisidine values, which represented the oxidation level of sesame oil, blended sesame oil, sesame flavor oil, and soybean oil, were 7.51, 6.19, 5.08, and 3.23, respectively. Our results demonstrated that sesame oil had a higher oxidation level than the other oil samples.

目錄
摘要 i
Abstract ii
第一章 前言 1
一、 油脂氧化反應 1
(一) 油脂自動氧化反應 2
(二) 油脂之光氧化反應 4
(三) 酵素催化氧化反應 5
二、 自由基與活性氧 5
(一) 自由基與活性氧分子簡介 5
(二) 脂質過氧化物 7
三、 芝麻簡介 9
(一) 一般成分 9
(二) 機能性成分 10
第二章 目的 15
一、 芝麻油品市場慨況 15
二、 實驗目的 15
第三章 材料方法 16
一、 實驗材料 16
二、 油品調和 16
三、 實驗架構 16
四、 芝麻油及大豆油脂肪酸測定 16
(一) 不飽和脂肪酸測定 16
五、 不同混合比例之油品油脂氧化測定 18
(一) 茴香胺值測定 18
(二) 油脂氧化安定實驗 19
六、 不同混合比例之油品抗氧化評估 19
(一) 清除1,1-二苯基-2-苦味肼基團(DPPH)能力 19
(二) 鐵離子還原抗氧化力測定(FRAP) 20
(三) 總抗氧化力 20
七、 生理活性物質測定 21
(一) 芝麻素含量測定 21
(二) 芝麻林素含量測定 21
八、 統計分析 22
第四章 結果與討論 23
一、 芝麻油及大豆油脂肪酸測定 23
二、 不同混合比例之油品油脂氧化測定 27
(一) 茴香胺值測定 27
(二) 油脂氧化安定實驗 29
三、 不同混合比例之油品抗氧化評估 35
(一) 不同溶劑比例對於芝麻油及大豆油脂溶解度 35
(二) 芝麻油、香麻油、香油和大豆油清除DPPH自由基能力 36
(三) 芝麻油、香麻油、香油和大豆油對鐵離子還原抗氧化力 38
(四) 芝麻油、香麻油、香油和大豆油之總抗氧化力 41
(五) 芝麻油、香麻油、香油和大豆油之抗氧化性質IC50 44
(六) 芝麻油、香麻油、香油和大豆油之當量抗氧化能力 48
四、 生理活性物質測定 48
第五章 結論 51
第六章 參考文獻 52


表次
表一、芝麻油及大豆油脂肪酸組成 26
表二、芝麻油、香麻油、香油和大豆油之p-茴香胺值 28
表三、芝麻油、香麻油、香油和大豆油於不同溫度(K)所需之氧化誘導時間 31
表四、芝麻油、香麻油、香油和大豆油之Arrhenius relationships相關參數 34
表五、芝麻油、香麻油、香油和大豆油之清除DPPH能力 40
表六、芝麻油、香麻油、香油和大豆油之鐵離子之還原抗氧化力 43
表七、芝麻油、香麻油、香油和大豆油之總抗氧化力 46
表八、芝麻油、香麻油、香油和大豆油之半抑制濃度IC50 47
表九、芝麻油、香麻油、香油和大豆油中Trolox當量抗氧化能力 49
表十、芝麻油、香麻油、香油和大豆油中之芝麻素、芝麻林素含量 50

 
圖次
圖一、油脂自動氧化之三步驟 3
圖二、大豆油脂肪酸組成之氣相層析儀圖譜 24
圖三、芝麻油脂肪酸組成之氣相層析儀圖譜 25
圖四、利用Rancimat對芝麻油、香麻油、香油和大豆油於不同溫度下誘導時間 30
圖五、氧化動力學評估- K與溫度之關係 32
圖六、氧化動力學評估- Ln(1/K)和(1/RT) 33
圖七、大豆油(A)和芝麻油(B)不同溶劑之溶解度試驗 37
圖八、芝麻油、香麻油、香油和大豆油之清除DPPH能力 39
圖九、芝麻油、香麻油、香油和大豆油之鐵離子之還原抗氧化力 42
圖十、芝麻油、香麻油、香油和大豆油之總抗氧化力 45

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