臺灣博碩士論文加值系統

現代人健康意識抬頭，常以保健食品作為預防疾病的第一道防線，功能性胺基酸食品也逐漸受到重視。支鏈胺基酸 (BCAA)、γ-胺基丁酸( GABA)、麩醯胺酸 (glutamine, Gln)及天門冬醯胺酸 (Asparagine, Asn)等為常見的功能性胺基酸，可調節關鍵性代謝途徑，以改善生物的健康，維持全身的動態平衡。近年來蝶豆 (Clitoria ternatea L.) 因富含花青素而被廣泛研究，但其胺基酸成份之相關研究甚少。故本研究對於蝶豆之功能性胺基酸分為三部分進行探討，第一部分為比較蝶豆不同部位(花、莖、葉子、種子)之胺基酸分佈，試圖找出功能性胺基酸較高之部位，並比較不同部位萃取液之抗氧化能力(DPPH自由基清除力、FRAP還原力)及成分(總多酚及總類黃酮)、色澤分析。第二部分以最適部位進行不同萃取方法(靜置萃取、超音波、高壓處理200 mPa及400 mPa)之功能性胺基酸含量、抗氧化與色澤及色素之探討。第三部分再將較佳萃取條件之萃液以壁材濃度10%、5%、2%，探討其微膠囊包埋率，並以田口法與感官品評製作蝶豆胺基酸錠，以應用於機能性產品之開發。
結果顯示，蝶豆不同部位中，以花具有較高的的總游離胺基酸及豐富的Asn含量，各達約4%及2%，而該部位也具有最高的DPPH自由基清除力與總多酚含量、BCAA、GABA及Gln含量，且各功能性胺基酸之間多具有顯著的相關性。蝶豆花經200 mPa與400 mPa高壓萃取處理者之總游離胺基酸含量，較超音波萃取含量高出1.55倍及1.45倍。功能性胺基酸萃出量以200 mPa > 400 mPa > 超音波萃取者，且以200 mPa高壓處理者之各功能性胺基酸含量皆較超音波萃取者高1.3-2倍，而高壓處理者 (200 mPa)也具有較高的FRAP還原力、DPPH自由基清除力及總酚含量，但高壓處理之花青素含量則較超聲波萃取者下降了22-26%。蝶豆花不同萃取方法中，總游離胺基酸、總酚及花青素之間具有顯著的高度相關性，DPPH與FRAP具有高度正相關。在微膠囊方面，壁材濃度10%、5%、2%中，包埋率皆高達96-99 %，因此以壁材濃度2%之微膠囊粉末進行製錠，而錠劑經由田口法與感官品評可得到最適之配方，故蝶豆花胺基酸錠是值得開發的蝶豆花新產品。

Due to the rising of health awareness, modern humans often use health foods as the first line of defense against disease, and the functional amino acid food has been taken seriously gradually. Some amino acids such as branched chain amino acids (BCAA), gamma-aminobutyric acid (GABA), glutamine and asparagine (Asn) are functional amino acids (FAA) which can regulate key metabolic pathways to improve health, growth and reproduction. Clitoria ternatea (CT) with common name, butterfly pea, has been widely studied because of its anthocyanin-rich petal. However, very little research has been done on its amino acid composition. In this study, the functional amino acids of the local CT were investigated. The first part was to compare the distribution of amino acids in different parts of the plant (flowers, stems, leaves, seeds), and compare their antioxidant components (total polyphenols and flavonoids) and capacities (DPPH free radical scavenging power, FRAP reducing power). In the second part, we discussed the effects of different extraction methods such as static extraction, ultrasonic and high pressure processing (HPP) with 200 mPa and 400 mPa on functional amino acid content and antioxidant capacities. In the third part, microencapsulation was conducted to protect the extract, and the amino acid tablets were further produced by the Taguchi method and the sensory evaluation.
The results showed that the flowers of the butterfly peas possess very high total free amino acid with abundant Asn content, up to about 4% and 2%, respectively. The flower also showed the highest DPPH radical scavenging power, total polyphenol content, BCAA, GABA, and Gln content. Significant correlations among various functional amino acids were also found.
As the effect of extraction method, the total free amino acid content was higher in the sample treated with HPP than that in the ultrasonic sample, around 1.55 and 1.45 times for 200mPa and 400 mPa, respectiveely. The FAA content was also higher in the HPP sample than in ultrasonic samples. Furthermore, sample treated with HPP 200 mPa exhibited the highest FRAP, DPPH scavenging and total phenols and total flavonoids.
In terms of microencapsules, the encapsulating efficiency was found up to 96-99% with 2%-10% wall material concentration. The microencapsulation powder was further made into tablet with the Taguchi method and the sensory evaluation. Therefore the tablet high in FAA from butterfly pea is a new product that worth developing.

中文摘要 I
Abstract III
謝誌 V
圖表目錄 IX
縮寫表 XII
第一章 前言 1
第二章 文獻回顧 2
2.1蝶豆 2
2.1.1蝶豆花 2
2.1.2蝶豆其他部位(根、莖、葉及種子) 2
2.2胺基酸 3
2.2.1功能性胺基酸 (Functional amino acids) 3
2.2.2天門冬醯胺酸(Asparagine, Asn) 8
2.2.3麩醯胺酸(Glutamine, Gln) 9
2.2.4支鏈胺基酸(Branched-chain amino acid, BCAAs) 9
2.2.5非蛋白質胺基酸: γ-胺基丁酸(γ-Aminobutyric acid, GABA) 11
2.3高壓加工(High-Pressure Processing, HPP) 12
2.3.1高壓加工原理 12
2.3.2高壓加工之特性 12
2.3.3高壓加工對蛋白質結構之影響 13
2.3.4 HPP對微生物之影響 19
2.3.4高壓對食品色澤之影響 19
2.4微膠囊化(Microencapsulation) 21
2.4.1壁材特性之影響 21
2.4.2微膠囊常見之粉末型態 22
2.5錠劑(Tablet) 25
2.5.1口服錠劑類型 25
2.5.2賦形劑 25
第三章 材料與方法 29
3.1試驗材料 29
3.2 試驗藥品 29
3.3試驗儀器 30
3.4 實驗設計 31
3.5試驗方法 35
3.5.1蝶豆萃取液之製備 35
3.5.2抗氧化能力分析 35
3.5.2.1 FRAP還原能力測定 35
3.5.2.2 DPPH自由基清除能力測定 35
3.5.3抗氧化成分分析 36
3.5.3.1總多酚化合物含量測定 36
3.5.3.2 總類黃酮含量 36
3.5.4色澤品質分析 36
3.5.4.1 Hunter L.a.b. value測定 36
3.5.4.2總花青素含量 37
3.5.5胺基酸成分分析 37
3.5.5.1總游離胺基酸含量測定 37
3.5.5.2 HPLC分析功能性胺基酸 37
3.5.6微膠囊化 41
3.5.7田口法 41
3.5.8錠劑製作 41
3.5.9官能品評試驗 42
3.5.10統計分析 42
第四章 結果與討論 45
4.1 蝶豆不同部位胺基酸之分析 45
4.1.1總游離胺基酸測定 45
4.1.2以HPLC 分析功能性胺基酸含量 48
4.1.3蝶豆不同部位功能性胺基酸之比例 54
4.1.4蝶豆不同部位色澤及花青素含量 56
4.1.5蝶豆不同部位抗氧化能力之探討 58
4.1.5.1 FRAP還原能力 58
4.1.5.2 DPPH清除自由基能力 59
4.1.6蝶豆不同部位抗氧化成分之探討 59
4.1.6.1總多酚化合物和總類黃酮含量 59
4.1.7蝶豆不同部位胺基酸與抗氧化能力及成分之相關性 65
4.1.8主成分分析 67
4.1.8.1蝶豆不同部位之主成分分析 67
4.2蝶豆花不同萃取方法之胺基酸探討 69
4.2.1蝶豆花不同萃取方法之總游離胺基酸測定 69
4.2.2以HPLC 分析蝶豆不同萃取方法之游離功能性胺基酸 71
4.2.3蝶豆花經高壓萃取後抗氧化能力之變化 76
4.2.4蝶豆花經高壓萃取後之抗氧化成分探討 76
4.2.5蝶豆花經高壓萃取後之色澤及色素變化 82
4.2.6蝶豆花不同萃取方法之胺基酸及抗氧化力之相關性 84
4.3蝶豆花胺基酸錠之製作 86
4.3.1蝶豆花高壓萃取液微膠囊化之探討 86
4.3.2蝶豆花胺基酸錠最適配方探討 88
第五章 結論 91
第六章 參考文獻 92
作者簡介 106

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