臺灣博碩士論文加值系統

本研究探討台灣蜆以0、3及10 ppt鹽度馴化2 ~ 24小時後，製備熱水、80%乙醇、熱水-80%乙醇等萃取物，測定比較清除��, ��-diphenyl-��-picrylhydrazyl (DPPH) 自由基、還原力、抑制血紅素催化亞麻油酸過氧化能力及螯合亞鐵離子等抗氧化能力，以及可溶性蛋白質與胺基含量的變化。
和0 ppt與3 ppt比較，在10 ppt馴化組之80%乙醇萃取物的清除DPPH自由基與抑制亞麻油酸過氧化，以及熱水與熱水-80%乙醇萃取物的螯合亞鐵離子能力均較低。整體上，三種萃取物大多以3 ppt馴化者有較高的抗氧化性，而10 ppt馴化之抗氧化性最低。於10 ppt馴化之萃取物的可溶性蛋白含量皆較高，但胺基含量與鹽度之間的相關性低。
台灣蜆經鹽度馴化2、6、12、24小時後，其清除DPPH自由基、還原力、抑制亞麻油酸過氧化及螯合亞鐵離子之抗氧化性比0小時的控制組差。鹽度馴化後熱水萃取物中的可溶性蛋白含量降低，但胺基含量增高， 80%乙醇與熱水-80%乙醇萃取物之可溶性蛋白及胺基含量並不隨著時間而明顯變化。抗氧化性與胺基含量之間的相關性， R2值大多低於0.79。

頁次
中文摘要 I
英文摘要 II
目錄... III
表目錄. VII
壹、 研究背景與目的 1
貳、 文獻回顧 2
一、 台灣蜆之介紹 2
（一） 台灣蜆之形態 2
（二） 台灣蜆養殖情況 2
（三） 台灣蜆加工利用 2
二、 影響貝類化學組成之原因 3
（一） 種類 3
（二） 季節 3
（三） 生長條件 5
三、 鹽度對魚貝類之影響 6
（一） 滲透壓及離子濃度 6
（二） 存活率與成長 8
（三） 萃取物成分 8
1. 游離胺基酸 8
2. 四級胺鹽基類 9
3. 肝醣…… 10
4. 乳酸…… 10
四、 貝類萃取物之抗氧化性 10
五、 自由基與抗氧化劑 11
( 一 ) 自由基的定義與來源 11
( 二 ) 抗氧化劑之種類與作用原理 11
1. 自由基終止劑 12
2. 還原劑或氧清除劑 12
3. 金屬螯合劑 12
4. 單重氧抑制劑 13
參、 實驗材料與方法 14
一、 實驗材料 14
（一） 蜆原料 14
（二） 實驗用水 14
二、 化學藥品 14
三、 使用儀器 14
四、 實驗方法 15
（一）熱水抽出液與萃取物 15
1. 熱水萃取物 15
2. 熱水—80%乙醇萃取物 16
3. 乙醇萃取物 16
（二）抗氧化測定 16
1. 抑制血紅素催化亞麻油酸過氧化之能力 16
2. 清除��, �n�恁VDiphenyl–�牷Vpicrylhydrazyl (DPPH) 自由基能力 17
3. 還原力測定 17
4. 亞鐵離子螯合能力 17
（三）可溶性蛋白質含量 18
（四）胺基含量測定 18
肆、 結果與討論 20
(一)、 不同鹽度馴化對蜆萃取物抗氧化性之影響 20
1. 清除DPPH自由基能力 20
2. 還原力 21
3. 抑制血紅素催化亞麻油酸過氧化之能力 21
4. 螯合亞鐵離子能力 22
5. 可溶性蛋白質含量 22
6. 胺基含量 23
(二)、 鹽度馴化時間對蜆萃取物抗氧化性之影響 24
1. 清除DPPH自由基能力 24
2. 還原力 24
3. 抑制血紅素催化亞麻油酸過氧化之能力 24
4. 螯合亞鐵離子能力 24
5. 可溶性蛋白質含量 25
6. 胺基含量 25
伍、 結論 27
陸、 參考文獻 28

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