臺灣博碩士論文加值系統

本研究之目的是利用紅龍果皮及山竹果殼等果渣材料，分別以蒸餾水、酒精及酵素套組製備非水溶性固形物(water-insoluble solid, WIS)、酒精不溶性固形物(alcohol-insoluble solid, AIS)及非水溶性膳食纖維(insoluble dietary fiber, IDF)等3種粗纖維區分樣品，並探討這些粗纖維樣品的化學組成分、理化性質及體外生理活性等。
實驗結果顯示兩種果渣的粗纖維樣品，WIS的理化性質(如：保水性、保油性、膨潤性等)均較AIS及IDF為佳，WIS之可萃取多酚(extractable polyphenols, EPP)與縮合單寧(condensed tannins, CT)含量，以及抗氧化力均顯著較AIS和IDF為高。除此以外，依成本評估考量，WIS的製備方法遠較AIS及IDF簡易和便宜，故本研究將以WIS作為各項體外生理活性實驗的粗纖維樣品。
有關兩種果渣WIS樣品的抗菌能力，實驗結果顯示紅龍果皮WIS對Bacillus cereus BCRC 10603、Salmonella BCRC 10747和Salmonella choleraesuis BCRC 12948等菌株較具有抗菌能力，而山竹果殼WIS則對Bacillus cereus BCRC 10603和Escherichia coli BCRC 10675等菌株較具有抗菌能力。相較而言，山竹果殼的WIS之抗菌能力較佳，其抑菌濃度(minimum inhibitory concentration, MIC)為0.5 g/100 mL。同時研究亦發現WIS之抗菌能力與其縮合單寧含量有正比關係。
針對本研究製備紅龍果皮及山竹果殼等WIS時所產生的廢水副產物中所含的天然色素，分別評估水溶液中天然色素作為取代紅甜菜及花青素等食用色素的可能性。實驗結果顯示，製備紅龍果皮WIS之廢水中其天然色素用於取代紅甜菜色素的可能性頗高。
本研究結果顯示紅龍果皮及山竹殼中之粗纖維區分(如：WIS)，除了可作為高纖材料使用以外，其抗氧化力及抗菌能力等功效更可增加這些高纖材料之應用性及經濟價值。此外，製備果渣WIS時所回收的天然色素可開發為天然食品色素使用。藉此果汁工業所產生的大量水果廢棄物可充分利用開發，為相關產業創造更高的經濟價值。

The main purpose of this research is to study the compositions, physicochemical properties and in vitro physiological functions of water-insoluble solid (WIS), alcohol-insoluble solid (AIS) and insoluble dietary fiber (IDF) prepared from pitaya peel and mangosteen husk. These crude fiber materials were prepared by using distilled water, alcohol and enzymatic hydrolysis, respectively.
The results showed the physicochemical properties (e.g. water-holding capacity, oil-holding capacity and swelling capacity) of WIS is better than those of AIS and IDF while the contents of extractable polyphenols and condensed tannins as well as the antioxidative activity are higher than those of AIS and IDF. According to its lower production cost and simpler preparation method WIS was used as the crude fiber sample in this study.
The results showed that the pitaya peel WIS exhibited higher inhibitory effects against Bacillus cereus BCRC 10603, Salmonella BCRC 10747 and Salmonella choleraesuis BCRC 12948 while mangosteen husk WIS exhibited higher inhibitory effects against Bacillus cereus BCRC 10603 and Escherichia coli BCRC 10675. The antimicrobial activity of mangosteen husk WIS was better than that of pitaya peel WIS. The minimum inhibitory concentration of the mangosteen husk WIS was found to be 0.5 g/100 mL. It indicated that there was a relationship between the antimicrobial activity and condensed tannins of WIS samples.
Respecting the considerable amounts of residual pigment in the waste water during the preparation of WIS, the waste water was collected to recover natural pigments and then to evaluate their potential uses in replacement of red beet and anthocyanin. The results suggested the possibility of replacing red beet pigment with the residual pigment recovered from pitaya peel.
This study showed that the crude fiber materials prepared from the marc of pitaya and mangosteen could be exploited as high-fiber ingredients of desired antioxidative and antimicrobial activities, hence to increase their applications and economical values. Natural pigments could also be recovered from the residual pigment in the waste water produced during WIS preparation. Therefore, the fruit marc which is available in large quantity as a byproduct in juice production could be fully utilized for higher economical values.

中文摘要 ii
英文摘要 iv
壹、前言 1
貳、文獻整理 3
一、 膳食纖維 3
(一) 膳食纖維的定義 3
(二) 膳食纖維的化學組成分 5
(三) 膳食纖維的理化性質 7
(四) 有關膳食纖維的其他研究 10
(五) 膳食纖維與疾病的關係 12
(六) 膳食纖維的建議攝取量 13
二、 紅龍果 15
(一) 紅龍果簡介 15
(二) 紅龍果之組成分及活性成分 15
(三) 呈色物質-甜菜苷(betacyanin) 17
1. 一般性質 17
2. 影響betacyanin安定性的因素 18
三、 山竹 31
(一) 山竹簡介 31
(二) 山竹之組成分及活性成分 31
(三) 呈色物質-花青素(anthocyanin) 39
1. 一般性質 39
2. 影響花青素安定性的因素 39
四、 果渣副產品的利用 41
參、 研究目的 42
肆、 材料與方法 43
一、 實驗材料 43
二、 實驗方法 43
(一) 紅龍果皮與山竹果殼之樣品製備 43
(二) 一般組成分分析 48
(三) 纖維製備 51
(四) 理化性質測定 53
(五) 纖維中糖醛酸含量測定 55
(六) 甜菜苷(betanin)測定 56
(七) 花青素測定 56
(八) 可萃取多酚和縮合型單寧測定 58
(九) 抗氧化力測定 58
(十) α-mangostin測定 59
(十一) 抗菌能力測定 60
(十二) 製備WIS產生之廢液再利用 62
三、 統計分析 63
伍、 結果與討論 66
一、果渣組成分及乾燥條件之比較 66
(一) 紅龍果皮與山竹果殼的一般組成分 66
(二) 紅龍果皮與山竹果殼不同乾燥條件之比較 71
1. 不同乾燥條件對外觀色澤之影響 71
2. 不同乾燥條件及儲存時間對活性物質之影響 74
二、粗纖維組成分、理化性質與體外生理活性之比較 82
(一) 紅龍果皮與山竹果殼中不同粗纖維區分之含量 82
(二) 紅龍果皮與山竹果殼中不同粗纖維區分的理化性質 82
(三) 紅龍果皮與山竹果殼中不同粗纖維區分之糖醛酸含量 91
(四) 紅龍果皮與山竹果殼中不同粗纖維區分之抗氧化力 91
1. 各粗纖維區分之總多酚含量 91
2. 各粗纖維區分之抗氧化力 96
三、非水溶性固形物(WIS)之抗菌能力 98
(一) 縮合型單寧和α-mangostin對抗菌能力之影響 98
(二) WIS之抗菌敏感性 103
(三) WIS之最低抑制濃度 103
四、製備非水溶性固形物(WIS)所產生廢液之再利用 104
(一) 製備紅龍果皮WIS之廢液再利用 104
(二) 製備山竹果殼WIS之廢液再利用 108
陸、 結論 113
柒、 參考文獻 114

表次
表2-1難消化性部分與膳食纖維的差異性 4
表2-2 食物膳食纖維之分類 6
表2-3 纖維的物理特性對小腸功能性之影響 8
表2-4 纖維的物理特性對大腸功能性之影響 9
表2-5 各國建議糖尿病患者營養建議攝取量 14
表2-6 仙人掌紅龍果營養成分含量及作用 16
表2-7 已知的betacyanins結構 23
表2-8 紅龍果中添加食品添加物經熱處理後betanin穩定性影響 30
表2-9 山竹果營養成分含量 32
表2-10 自山竹果殼分離的化合物其過氧化亞硝酸鹽之清除能力 36
表2-11 自山竹果殼分離的化合物其DPPH自由基清除能力和抑制
油脂過氧化能力 37
表5-1 紅龍果及山竹各部位佔比 67
表5-2 紅龍果皮的一般組成分 68
表5-3 山竹果殼的一般組成分 69
表5-4 紅龍果皮和山竹果殼的澱粉含量 70
表5-5 紅龍果皮的不同乾燥條件比較 72
表5-6 山竹果殼的不同乾燥條件比較 73
表5-7 紅龍果皮中不同粗纖維區分之含量 83
表5-8 山竹果殼中不同粗纖維區分之含量 84
表5-9 紅龍果皮中不同粗纖維區分的理化性質 87
表5-10 山竹果殼中不同粗纖維區分的理化性質 88
表5-11 紅龍果皮和山竹果殼中不同粗纖維區分之糖醛酸含量 92
表5-12 紅龍果皮中不同粗纖維區分的總多酚含量 94
表5-13 山竹果殼中不同粗纖維區分的總多酚含量 95
表5-14 紅龍果皮和山竹果殼中不同粗纖維之抗氧化力 97
表5-15 紅龍果皮WIS和山竹果殼WIS之抗菌能力 99
表5-16 山竹各部位的α-mangostin含量 101
表5-17 紅龍果皮WIS和山竹果殼WIS之最低抑菌濃度 102
表5-18 製備紅龍果皮WIS之廢液經酸化與未酸化之pH變化 105
表5-19 製備紅龍果皮WIS之廢液經酸化與未酸化之色澤變化 106
表5-20 製備山竹果殼WIS之廢液經酸化與未酸化之pH變化 109
表5-21 製備山竹果殼WIS之廢液經酸化與未酸化之色澤變化 110

圖次
圖2-1 Anthocyanin及betacyanin之結構差異 19
圖2-2 甜菜苷色素種類 20
圖2-3 Betalain之結構 21
圖2-4 Betalamic acid合成. (A) betacyanin及(B) betaxanthin
路徑 22
圖2-5 Betanin紅色素之熱感應關係 25
圖2-6 紅龍果中betalains在熱處理下進行水解和縮合反應 26
圖2-7 Betanin 於pH 2.0、5.0和9.0之吸收波長 27
圖2-8 食品添加物對betanin 儲存穩定性影響 29
圖2-9 氧雜蒽酮結構 34
圖2-10 山竹果殼分離出的化合物結構 35
圖2-11 α-mangostin結構 38
圖4-1 (A) 紅龍果原果外觀； (B) 果肉與果皮 44
圖4-2 (A) 山竹原果外觀；(B) 果肉與果殼 45
圖4-3 (A) 紅龍果皮； (B) 果皮乾燥粉末 46
圖4-4 (A) 山竹果殼； (B) 果殼乾燥粉末 47
圖4-5 α-mangostin標準品圖譜 61
圖4-6 (A)分光光度計、(B)色卡：PantoneR、(C)甜菜紅色素、
(D)葡萄皮色素 64
圖4-7 實驗流程圖 65
圖5-1 不同乾燥條件及儲存時間於紅龍果皮中betanin含量之影響
75
圖5-2 不同乾燥條件及儲存時間對山竹果殼中花青素含量之影響 76
圖5-3 不同乾燥條件及儲存時間對紅龍果皮中總多酚含量及抗氧
化力之影響 78
圖5-4 不同乾燥條件及儲存時間對山竹果殼中總多酚含量及抗氧化
力之影響 79
圖5-5 不同乾燥條件及儲存時間對山竹果殼中α-mangostin含量之影
響 81
圖5-6 紅龍果皮中不同粗纖維區分的外觀 85
圖5-7 山竹果殼中不同粗纖維區分的外觀 86
圖5-8 製備紅龍果皮WIS之廢液經酸化與未酸化之色澤變化 107
圖5-9 製備山竹果殼WIS之廢液經酸化與未酸化之色澤變化 111

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