臺灣博碩士論文加值系統

中文摘要
國內大部分芝麻油乃將芝麻炒焙後以壓榨方式提油，由於炒焙溫度過高，因此炒焙後之芝麻粕呈焦苦味且蛋白質變性嚴重，鮮少有食品加工方面之利用，幾乎皆作為飼料或肥料用。而在芝麻粕中含有獨特之lignans 及lignan glycosides化合物，具有多種生理功效。因此本研究目的在探討芝麻炒焙過程中，芝麻油中lignans 及芝麻粕中lignan glycosides之變化情形及其對抗氧化效果之影響，並探討lignan glycosides粗萃出物經酵素和酸水解後之抗氧化效果變化情形，期能提高芝麻粕之機能性成分含量。
本研究以緬甸黑芝麻為試驗材料，在lignans含量方面，芝麻中sesamin及sesamolin含量分別為2.164及1.380 mg/g seed；在lignan glycosides含量方面，sesaminol triglucoside 及sesaminol diglucoside含量分別為 1.731及 0.084 mg/g seed，而sesaminol monoglucoside則偵測不出。
本研究在160-240℃之炒焙溫度範圍內，進行不同炒焙時間之探討，共20組炒焙條件，並以未炒焙者作為對照實驗組。結果顯示，隨著炒焙溫度與時間之增加，芝麻油sesamin含量並無明顯變化；sesamolin含量則由未炒焙之2.04 mg/g oil，下降至240℃、20分鐘炒焙者之0.14 mg/g oil，下降率約為93.14％；sesamol含量則隨著炒焙溫度與時間之增加，而有逐漸增加之趨勢。隨著炒焙溫度與時間之增加，芝麻油氧化安定性也隨之增加，此抗氧化效果之增加，可能與sesamol含量及褐變產物之增加有關。不同炒焙芝麻條件之芝麻粕lignan glycosides粗萃出物DPPH自由基清除能力及LDL抗氧化能力，皆以未炒焙者為最差，隨著炒焙溫度與時間之增加，DPPH自由基清除能力及LDL抗氧化能力也愈高，此抗氧化效果之增加，可能與總酚類化合物含量及褐變產物有關。
在未炒焙芝麻粕lignan glycosides粗萃出物中，sesaminol triglucoside 及sesaminol diglucoside在DPPH自由基清除能力及LDL抗氧化能力上，抗氧化效果極差；而由ODS管柱層析第二區分物所得之褐色物質卻有極佳之抗氧化效果。未炒焙芝麻粕lignan glycosides粗萃出物中抗氧化效果來源初步判定為其中之褐色物質。
將10 mg未炒焙芝麻粕lignan glycosides粗萃出物以7 mg cellulase及6 mg b-glucosidase於50℃下進行酵素水解48小時，水解後之粗萃出物有較佳之DPPH自由基清除效果。在水解物用量為100 mg/ml濃度時，其清除效果較未水解前增加2.12倍。另一方面，以0~2N HCl進行酸水解試驗，在0.5N HCl水解30分鐘時，具有最佳之DPPH自由基清除效果，在水解物用量為100 ug/ml時，其清除效果較未水解前增加1.55倍。無論酵素性水解或鹽酸水解，其抗氧化效果之增加，可能皆為水解後產生sesaminol之故。

Abstract
Most of the sesame oil is produced by roasting and pressing of the sesame seeds. After high temperature of roasting, the sesame meal is bitter tasted and the protein was highly denatured. Therefore, the sesame meal is generally used as feeds or fertilizers. However, lignans and lignan glycosides of sesame meal are found to have several functional effects. The purpose of this project was to study (1) the change of the contents of lignans and lignan glycosides versus the ingluence of the antioxidative activity during the roasting process (2) the antioxidative activity of the unroasted defatted sesame meal, aiming at finding the components responsible for its antioxidative activity (3) the effect of enzymatic and acid hydrolysis on the antioxidative activity of lignan glycosides crude extract of unroasted sesame meal. We hope that we can increase the amount of functional components and enhance the utilization of sesame meal.
Burma black sesame was used as the experimental material in this study. In sesame lignans, the contents of sesamin and sesamolin were 2.164 and 1.380 mg/g seed, respectively; in sesame lignan glycosides, the contents of sesaminol triglucoside and sesaminol diglucoside were 1.731 and 0.084 mg/g seed, respectively. Sesaminol monoglucoside was not detected in sesame seeds.
Increasing the roasting temperature from 160℃ to 240℃, the content of sesamin didn’t change significantly. The content of sesamolin was decreased from 7.04 mg/g oil (unroasted) to 0.14 mg/g oil (roasted at 240℃ fro 20min), with a decreasing rate of 93.145. Meanwhile, the content of sesamol was significantly increased. The oxidative stability of sesame oil was also significantly increased while the roasting temperature was increasing. It might be due to the increasing of sesamol and maillard reaction products.
With regard to the DPPH free radical scavenging effect and Cu+2-induced oxidation of human LDL assay, the unroasted crude extract of lignan glycosides had the poorest antioxidative activity. Under the roasting temperature from 160℃ to 240℃, the antioxidative activity were increased with increasing temperature. The increment of the antioxidative activity of crude extract of lignan glycosides was probably due to the total phenolics contents and maillard reaction products formed during the roasting process.
The most abundant lignan glycosides of Burma black sesame were sesaminol triglucoside and sesaminol diglucoside. Neither sesaminol triglucoside nor sesaminol diglucoside showed good antioxidative activity toward DPPH free radical scavenging effect and inhibition of LDL oxidation. In this study, we found that the brown materials isolated from Fr2 showed excellent DPPH free radical scavenging effect and also had pronounced inhibitory effect toward the oxidation of human LDL. It was suggested that the brown materials plays a prominent role in the antioxidative activity of the lignan glycosides crude extract. Identification of the responsible components is underway.
10 mg of lignan glycosides crude extract (from unroasted sesame meal) was hydrolyzed with 7 mg of cellulase and 6 mg of β-glucosidase at 50℃ for 48 hour. The hydrolysates showed a better DPPH free radical scavenging effect. At the concentration of 100 μg/mL, the scavenging effect was 2.12 fold higher than that of the unhydrolyzed one. In the case of acid hydrolysis with HCl aqueous solution from 0 to 2N, we found that when the lignan glycosides crude extract was hydrolyzed with 0.5N HCl for 30 min, the hydrolysates showed the best DPPH free radical scavenging effect. The scavenging effect was 1.55 fold higher than that of the unhydrolyzed one when the concentration of hydrolysates was 100μg/mL. The possible might be due to the formation of sesaminol during the hydrolysis process.

封面
中文摘要
壹、前言
貳、文獻整理
一、芝麻簡介
1.植物形態
2.芝麻栽培
3.芝麻品種
二、芝麻組成份及物化特性
1.油脂
（1）芝麻油一般特性
（2）芝麻油脂肪酸及不皂化物
（3）芝麻油香氣成分
（4）芝麻油氧化安定性
2.蛋白質
3.碳水化合物
4.維生素及礦物質
5.Lignans
6.Lignan glycosides
三、Lignans及lignan glycosides 之化學變化
1.Lignans 化學變化
2.Lignan glycosides化學變化
四、芝麻油制程及品質變化
1.芝麻油制程
2.芝麻油制程中之品質變化
五、芝麻在食品上的應用
六、氧化原理及抗氧化機制
1.活性氧與自由基
（1）活性氧對人體健康之影響
（2）自由基對人體健康之影響
2.氧化作用機制
（1）自氧化作用
（2）熱氧化作用
（3）光感應氧化作用
（4）酵素性氧化作用
3.抗氧化作用機制
（1）自由基終止劑
（2）還原劑或氧清除劑
（3）金屬螯合劑
（4）單重態氧抑制劑
七、低密度脂蛋白之氧化及與動脈粥狀硬化之關係''
1.LDL特性
2.LDL之氧化
3.LDL與動脈粥狀硬化之關係
八、芝麻之生理機能
1.抗氧化活性
（1）Lignans抗氧化活性
（2）Lignan glyxosides抗氧化活性
（3）其他多酚類化合物抗氧化活性
2.提升體內tocopherol含量
3.降低膽固醇
4.防止高血壓
5.預防癌症
6.促進酒精之代謝及增強肝功能
7.調節脂肪酸之代謝
九、研究目的與實驗流程
一、研究目的
二、實驗流程
1.芝麻油、sesamin及sesamolin鋞加熱處理及酸性白土處理後之lignans變化
2.芝麻炒焙過程中，芝麻油lignans及芝麻粨lignan glycosides之變化抗氧化性探討
3.Lignan glycosides 之區分及抗氧化性探討
4.芝麻粨lignan glycosides粗萃出物酵素水解及酸水解之探討
肆、材料與方法
一、實驗材料
二、藥品
（一）標準品
（二）試劑
（三）溶劑
三、儀器設備
四、實驗方法
伍、結果與討論
一、黑芝麻一般組成分、lignans 及lignan glycosides 分析
1.黑芝麻一般組成分
2.不同品種黑芝麻之lignans含量分析
3.不同品種黑芝麻lignan glycosides之含量及分析
二、芝麻油、sesamin及sesamolin鋞加熱處理及酸性白土處理後之化學變化
1.芝麻油、sesamin及sesamolin鋞加熱處理及後之化學變化
2.芝麻油、sesamin及sesamolin鋞酸性白土處理後之化學變化
三、芝麻炒焙過程中，芝麻油lignans之變化及其抗氧化性探討
1.不同炒焙芝麻條件對芝麻油lignans含量之影響
2.不同炒焙芝麻條件對芝麻油褐變程度之影響
3.不同炒焙芝麻條件對芝麻油r-tocopjherol含量之影響
4.不同炒焙芝麻條件對芝麻油抗氧化性之影響
5.不同炒焙芝麻條件對芝麻油風味強度及接受性之影響
四、芝麻炒焙過程中，芝麻粨lignan glycosides之變化及其抗氧化性探討
1.不同炒焙芝麻條件對芝麻粨lignan glycosides粗萃出物組成份之影響
2.不同炒焙芝麻條件芝麻粨褐變程度之影響
3.不同炒焙溫度條件對芝麻粨lignan glycosides粗萃出物總酚累化合物之影響
4.不同炒焙芝麻條件對芝麻粨lignan glycosides粗萃出物DPPH自由基清除效果之影響
5.不同炒焙芝麻條件對芝麻粨lignan glycosides粗萃出物之FeCl2/H2O2催化linoleic acid脂質過氧化反應抑制效果之影響
6.不同炒焙芝麻條件對芝麻粨lignan glycosides粗萃出物LDL抗氧化性之影響
五、芝麻粨lignan glycosides粗萃出物之區分及抗氧化性探討
1.未炒焙芝麻粨lignan glycosides粗萃出物之區分
2.各區分物及lignans、lignan gllycosides純化物之DPPH自由基清除效果之測定
3.芝麻粨lignan glycosides 粗萃出物之ODS管拄層析區分物Fr2之高效能液層析分析及其各組成分抗氧化性之探討
4.褐色物質
5.炒焙及未炒焙芝麻粨lignan glycosides粗萃之各區分物抗氧化性比較
六、芝麻粨lignan glycosides粗萃出物以酵素水解及酸水解處理之變化及其對抗氧化性之影響
1.酵素水解處理
（1）Lignan glycosides粗萃出物之酵素水解
（2）Sesaminol triglucosied及sesaminol diglucoside純化物之酵素水解
2.酸水解處理
（1）Lignan glycoside粗萃出物之酸水解
（2）Sesaminol triglucosied及sesaminol diglucoside純化物之酵素水解
陸、結論
柒、參考文獻
捌、附錄

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