臺灣博碩士論文加值系統

黑蒜是以帶皮大蒜為原料，在高溫高濕環境下經梅納反應，加工而成的食品。但是黑蒜的生產目前仍有許多問題，如熟成過程耗時、油耗味及風味不佳等問題。本研究利用茶葉與黑蒜結合，進行共熟成，探討茶葉對黑蒜製程之協同作用並評估其功效性以及風味變化。本研究目的為探討大蒜與茶葉共熟成是否能 1.增加其功效性 2.加速熟成 3.改善風味，首先以三種茶葉，分別為綠茶、紅茶、烏龍茶，溫度控制在攝氏 70 度，相對濕度 90%，進行實驗功效性實驗。研究結果顯示，35 天後測定其總酚含量及黃酮含量，發現綠茶黑蒜具有最豐富的抗氧化物含量，此為第一階段。接下來使用綠茶共熟成之黑蒜分別在第 7、14、21、28、35天測定其功效性評估、理化特性及官能品評，實驗結果發現綠茶黑蒜在第 7 天時褐變度提 升 1.3 倍，抗氧化能力明顯增加而最佳 GBG 之抗氧化活性分別為第 28 天螯合亞鐵離子 66.33±1.23%、第 28 天還原力 79.82±1.03%、第 21 天 ABTS+65.25±1.64%、第 28 天 DPPH72.28±1.61%，經過官能品評結果顯示，添加綠茶後的黑蒜，油耗味降低、且富含茶香味，證實了本實驗之構想。大蒜經過綠茶共熟成後不僅加速熟成、提高其功效性成份並改善黑蒜風味不佳之問題，由此可知利用綠茶可改變其製程且效益佳，期望未來能夠將此技術投入生產端，進而成為優良的保健食品。

The black garlic is a food made of unpeeled garlic by Maillard reaction in a high temperature and high humidity environment. However, there are still many problems in the production of black garlic, such as the time consumption of ripening process, rancid odor and poor flavor. In this study, the tea and black garlic are combined and ripened together, to discuss the synergetic effect of tea on the black garlic process, and to evaluate the effectiveness and flavor changes.

This study discusses whether the joint ripening of garlic and tea can 1) enhance the effectiveness; 2）accelerate ripening; 3）improve flavor. First of all, three kinds of tea are selected, which are green tea, black tea and oolong, and the temperature is controlled at 70℃, the relative humidity is 90%, to test the effectiveness. The findings show that the total phenol content and flavone content are measured after 35 days, the green tea black garlic has the highest antioxidant content, this is Stage I. The black garlic ripened with green tea is used for effectiveness evaluation, physical and chemical properties and functional evaluation on Days 7, 14, 21, 28 and 35. The experimental results show that the browning of green tea black garlic is increased by 1.3 times on Day 7, the antioxidant ability is markedly increased, and the antioxidant activity of optimum GBG is chelated ferrousion 66.33±1.23% on Day28,reducing force 79.82±1.03% on Day 28,ABTS+65.25±1.64 %on Day21 and DPPH 72.28±1.61% on Day28 respectively.

The functional evaluation result shows the rancid odor of the black garlic with green tea is reduced, and the tea aroma is enhanced, proving the conception of this experiment. When the garlic is ripened with green tea, the ripening is accelerated, the effective constituents are increased, and the flavor of black garlic is improved. Therefore, the process can be changed by using green tea and the effectiveness is good, this technology is expected to be used in production in the future to produce an excellent health food.

封面頁
簽名頁
中文摘要 ............................................................................................iii
ABSTRACT ....................................................................................... iv
誌謝.................................................................................................... vi
目錄.................................................................................................. viii
圖目錄............................................................................................... xii
表目錄.............................................................................................. xiii
1. 前言 .............................................................................................. 1
2. 文獻回顧 ...................................................................................... 3
2.1 大蒜 ...................................................................................... 3
2.2 大蒜中的其它營養物質....................................................... 3
2.2.1 大蒜中的組成及化學成分......................................... 4
2.2.2 大蒜中的碳水化合物................................................ 4
2.2.3 大蒜中的胺基酸........................................................ 4
2.2.4 大蒜素（allicin）...................................................... 7
2.2.4.1 S-allylcysteine（SAC） ................................ 7
2.2.4.2 蒜氨酸（alliin） .......................................... 7
2.2.5 大蒜加工產品............................................................ 8
2.3 黑蒜 ...................................................................................... 9
2.3.1 黑蒜的功效 ............................................................... 9
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2.3.1.1 增強免疫功能............................................... 9
2.3.1.2 抗氧化、抗衰老活性................................. 10
2.3.2 黑蒜主要化學成分.................................................. 10
2.3.2.1 黑蒜中的醣類............................................. 10
2.3.2.2 多酚類化合物............................................. 11
2.3.2.3 游離胺基酸類............................................. 11
2.3.3 黑蒜加工製程.......................................................... 13
2.3.3.1 固態熟成..................................................... 13
2.3.3.2 液態熟成..................................................... 13
2.3.4 黑蒜生成機制與成份變化...................................... 14
2.3.5 褐變反應（browning） .......................................... 16
2.3.5.1 酵素性褐變（enzymatic browning） ........ 17
2.3.5.2 非酵素性褐變（non-enzymatic browning）
..................................................................... 17
2.3.5.3 梅納反應（Mailard reaction） .................. 18
2.3.5.4 抗壞血酸反應（ascorbic acid oxidation） 18
2.3.5.5 焦糖化反應（caramelization） ................. 18
2.4 茶葉 .................................................................................... 19
2.4.1 茶葉的化學組成...................................................... 19
2.4.1.1 多酚類（polyphenols） ............................. 20
2.4.1.2 生物鹼（alkaloids） .................................. 20
2.4.1.3 蛋白質與游離胺基酸（free amino acid） 21
3. 材料方法 .................................................................................... 22
3.1 實驗架構 ............................................................................ 22
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3.2 實驗材料 ............................................................................ 22
3.2.1 大蒜（Garlic, Allium sativum L.）......................... 22
3.2.2 化學藥品 ................................................................. 22
3.2.3 儀器設備 ................................................................. 23
3.3.1 黑蒜的製備 ............................................................. 24
3.3.1.1 黑蒜前處理................................................. 24
3.3.2 功效性分析 ............................................................. 25
3.3.2.1 總黃酮（flavonoid）含量測定.................. 25
3.3.2.2 總多酚 （polyphenols）含量測定 ........... 25
3.3.3 抗氧化試驗 ............................................................. 26
3.3.3.1 螯合亞鐵離子能力試驗............................. 26
3.3.3.2 還原力測定................................................. 26
3.3.3.3 清除 DPPH 自由基清除能力..................... 26
3.3.3.4 總抗氧化能力測定..................................... 27
3.3.4 理化特性 ................................................................. 27
3.3.4.1 可溶性固形物之測量................................. 27
3.3.4.2 硬度測定..................................................... 28
3.3.4.3 pH 值測定.................................................... 28
3.3.4.4 總胺基酸含量測定..................................... 28
3.3.4.5 Lab color space 測定（L*a*b*） ............... 28
3.4 感官品評 ............................................................................ 29
3.5 統計分析 ............................................................................ 29
4. 結果與討論 ................................................................................ 30
4.1 黑蒜與不同茶葉黑蒜功效性分析..................................... 30
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4.1.1 黑蒜與不同茶黑蒜總多酚含量.............................. 30
4.1.2 黑蒜與不同茶黑蒜總黃酮含量.............................. 31
4.2 黑蒜與綠茶黑蒜熟成物化分析......................................... 33
4.2.1 黑蒜與綠茶黑蒜外觀變化...................................... 33
4.2.2 黑蒜與綠茶黑蒜褐變度.......................................... 33
4.2.3 黑蒜與綠茶黑蒜 L.a.b 值 ....................................... 33
4.2.4 黑蒜與綠茶黑蒜熟成期間 pH 變化....................... 35
4.2.5 黑蒜與綠茶黑蒜熟成硬度分析.............................. 36
4.2.6 黑蒜與綠茶黑蒜可溶性固形物分析...................... 38
4.3 黑蒜與綠茶黑蒜抗氧化能力分析..................................... 39
4.3.1 螯合亞鐵離子能力.................................................. 39
4.3.2 還原力 ..................................................................... 41
4.3.3 清除 ABTS+自由基能力試驗 ................................ 42
4.3.4 清除 DPPH 自由基能力試驗.................................. 44
4.4 黑蒜與綠茶黑蒜之總多酚及總黃酮含量熟成期間變化. 47
4.4.1 黑蒜與綠茶黑蒜之總多酚含量熟成期間變化...... 47
4.4.2 黑蒜與綠茶黑蒜之總黃酮含量熟成期間變化...... 47
4.5 總胺基酸含量 .................................................................... 49
4.5.1 黑蒜與綠茶蒜之總胺基酸含量變化...................... 49
4.6 官能品評 ............................................................................ 51
5. 結論 ............................................................................................ 53
參考文獻 ........................................................................................... 55
附錄................................................................................................... 61

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