臺灣博碩士論文加值系統

油脂為日常飲食重要之一環，貯存過程中，不飽和脂肪酸比例較高者，如：雞油等，容易氧化造成養分流失，色澤、質地及風味改變。合成抗氧化劑之添加能減緩油質氧化，但由於消費者接受度較低，故傾向以天然抗氧化劑取代。薑 (Zingiber officinale, Zingiberaceae) 廣泛種植於熱帶地區，普遍利用其地下莖，採收後薑葉多棄置不用。文獻顯示，許多農業副產物含有大量多酚類 (polyphenols) 化合物，具有抗氧化潛力。因此，本試驗旨在探討 (1) 比較超音波及震盪方式對薑葉之萃取效果；(2) 超音波萃取溫度及時間對薑葉乙醇萃取物之影響；(3) 進一步將此添加至微波煉製雞油中，探討加速貯存過程中 (65°C) 油脂品質之變化。
第一階段試驗結果顯示，薑葉萃取20、40及60 min時，超音波所得萃取液之總酚含量 (TPC)、總類黃酮含量 (TFC)、DPPH自由基清除能力 (DPPH)、亞鐵離子螯合能力 (FIC) 及還原能力 (RP)，顯著高於震盪萃取所得者 (P < 0.05)，因此選擇超音波萃取進行後續試驗。第二階段結果顯示，TPC、TFC、FIC及RP會隨著萃取溫度增加及萃取時間延長而上升，以60°C萃取60 min者，其抗氧化能力顯著較高 (P < 0.05)。萃取溫度45°C及60°C時，各組之DPPH則隨萃取溫度及時間增加而下降。第三階段試驗分別添加0 ppm (CON)、250 ppm (G1)、500 ppm (G2)、1000 ppm (G3) 及2000 ppm (G4) 於60°C下萃取60 min所得之薑葉乙醇萃取液，至微波煉製雞油中進行65°C貯存試驗，並與添加200 ppm BHT者進行比較。結果顯示，CON、G1、G2、G3、G4及BHT組之酸價皆隨著貯存天數增加而顯著上升。貯存7天後，G3組之酸價顯著低於CON、G1、G2及G4組，並於第28天顯著低於BHT組。各組之過氧化價及2-硫巴比妥酸值 (TBA value) 皆隨著貯存天數增加而顯著上升。第0天時，各組之過氧化價及TBA值無顯著差異；第14天開始，G3組顯著低於CON、G1、G2及G4組。與BHT相比，G3組於第7及14天有相近之過氧化價及TBA值，並於21天後顯著低於BHT組。p-茴香胺值及共軛雙烯含量於第0天時，各組之間無顯著差異，分別為4.65-4.70 unit及0.202-0.209%，各組皆隨著貯存天數增加而上升。貯存第7天開始，CON組之p-茴香胺值顯著高於G1、G2、G3、G4及BHT組。添加薑葉乙醇萃取液者，貯存第7及14天，p-茴香胺值依序為G4 > G1 > G2 > G3，於第28天時G1及G4達相近之數值；第21天開始，G3顯著低於BHT組。共軛雙烯含量則於貯存第14天開始，CON組顯著高於G1、G2、G3、G4及BHT組；添加薑葉乙醇萃取液者，貯存第7天開始G3組之共軛雙烯含量顯著最低，而G4組顯著最高 (P < 0.05)；G3與BHT組於貯存第7天具有相近之共軛雙烯含量；第21及28天時，G3顯著低於BHT組。綜上所述，以60°C超音波萃取60 min所得之薑葉乙醇萃取液具有較佳之抗氧化能力，且添加1000 ppm時可顯著地抑制微波煉製雞油之氧化酸敗，維持其品質。

Oil is recognized as an important component in our diet. Oils or fats which contain high levels of unsaturated fatty acids such as chicken fat are more susceptible to oxidation. During storage, the oxidation of fat and oil might result in the losses of nutritional value, changes in color, texture and sensory properties. Synthetic antioxidants could retard the oxidation process; however, there is an increasing trend of replacing these synthetic antioxidants with the natural ones because of consumer’s demand. Ginger (Zingiber officinale, Zingiberaceae) is widely cultivated in the tropical areas. Large quantities of ginger leaves are produced during harvest of the ginger without further utilization. Many agricultural byproducts or wastes have been shown containing polyphenols with superior antioxidant effects. Therefore, the objective of the study was (1) to compare the extraction efficacy of ginger leaf between ultrasonic and shaking methods, (2) to evaluate the influences of different temperature (25°C, 45°C and 60°C) and time (20, 40 and 60 min) of ultrasonic extraction on the ginger leaf ethanol extracts, and (3) to evaluate the qualities of microwave-rendered chicken fat with addition of ginger leaf ethanol extracts during accelerated storage at 65°C. The results of the 1st part shows that the samples ultrasonically extracted at 25°C had significantly higher total phenolic content (TPC), total flavonoid content (TFC), DPPH radical scavenging activity (DPPH), ferrous iron chelating ability (FIC) and reducing power (RP) than the ones with shaking extraction for 20, 40 and 60 min (P < 0.05). Therefore, the ultrasonic method was selected to be applied for the further part of the experiment. The 2nd part of the study shows the TPC, TFC, FIC and RP of ultrasonic extraction were increased with increasing extraction temperature and time. The highest antioxidant activity was observed in the sample which extracted at 60°C for 60 min (P < 0.05). The DPPH was decreased with increasing extraction time especially at 45°C and 60°C. In the 3rd part of the study, the microwave-rendered chicken fat was added with 0 ppm (CON), 250 ppm (G1), 500 ppm (G2), 1000 ppm (G3), and 2000 ppm (G4) of the ginger leaf ethanol extract that extracted at 60°C for 60 min and then stored at 65°C for up to 28 days, whereas 200 ppm BHT was added for the controls. The results show that the acid values of all samples increased with storage time. The acid value of G3 was significantly lower than the ones of CON, G1, G2 and G4 after 7-day storage, and it was significantly lower than the one of BHT after 28-day storage. The peroxide value and TBA value of all samples were increased with storage time. At day 0, the difference between the samples was not significantly different. After 14-day storage, the lowest peroxide value and TBA value were observed in G3. After 7 and 14-day storage, G3 had peroxide value and TBA value comparable to that of addition of 200 ppm of BHT, and they were significantly lower than BHT after 21-day storage. At day 0, the p-anisidine value and conjugated diene content were not significantly different between the control and treated samples, and all samples were increased along with storage time. After 7 and 14-day storage, the p-anisidine value of G3 was the lowest, and was significantly lower after 21-day storage. After 14-day storage, the conjugated diene content of the control was significantly higher than G1, G2, G3, G4 and BHT. With addition of the ginger leaf ethanol extract, G3 showed the lowest conjugated diene content while G4 showed the highest one (P < 0.05). After 7-day storage, the p-anisidine value G3 was comparable to that of adding 200 ppm of BHT, and was significantly lower than the one of BHT after 21 and 28-day storage. Base on the results obtained, in conclusion, the ginger leaf extracted ultrasonically at 60°C for 60 min exhibited the highest antioxidant activity. Furthermore, the addition of 1000 ppm of ginger leaf ethanol extract could significantly retard the oxidation and maintain the qualities of microwaved-rendered chicken fat.

摘要 i
Abstract iii
表目次 viii
圖目次 ix
附錄目次 x
壹、前言 1
貳、文獻檢討 2
一、生薑及薑葉 2
(一) 生薑之簡介 2
(二) 生薑及薑葉之抗氧化特性及其他特性 2
二、超音波萃取 5
(一) 超音波之簡介 5
(二) 超音波萃取原理 5
(三) 影響超音波萃取之因素 8
三、動物油脂煉製 11
(一) 動物油脂 11
(二) 油脂煉製 11
四、油脂氧化及抗氧化劑 13
(一) 自氧化作用 (autoxidation) 13
(二) 抗氧化劑之應用 16
(三) 多酚類 (polyphenols) 抗氧化物質 18
參、材料與方法 22
一、薑葉萃取物 23
(一) 薑葉來源與前處理 23
(二) 薑葉乙醇萃取液之製備 23
(1) 震盪萃取 (shaking extraction) 23
(2) 超音波萃取 (ultrasonic extraction) 23
二、薑葉乙醇萃取液抗氧化特性之測定 23
(一) 總酚含量測定 (total phenolic content, TPC) 23
(二) 總類黃酮含量測定 (total flavonoid content, TFC) 24
(三) DPPH (1,1-diphenyl-2-picrylhydrazyl) 自由基清除能力測定 25
(四) 亞鐵離子螯合能力測定 (ferrous iron chelating ability, FIC) 25
(五) 還原能力 (reducing power, RP) 26
三、薑葉乙醇萃取液對微波煉製雞油於貯存期間品質之影響 27
(一) 油脂之製備 27
(二) 脂肪酸組成分析 27
(三) 一般成分分析 27
1. 水分 (moisture) 27
2. 粗脂肪 (crude fat) 27
3. 灰分 (ash) 27
4. 粗蛋白 (crude protein) 28
(四) 貯存試驗設計 28
四、貯存試驗分析項目 28
(一) 過氧化價 (peroxide value, POV) 28
(二) 酸價 (acid value, AV) 29
(三) 2-硫巴比妥酸值 (2-thiobarbituric acid value, TBA value) 30
(四) p-茴香胺值 (p-anisidine value, AnV) 31
(五) 共軛雙烯 (conjugated diene, CD) 31
五、統計分析 32
肆、結果與討論 33
一、超音波及震盪方式之比較 33
二、超音波萃取條件對薑葉乙醇萃取物抗氧化特性之影響 36
(一) 總酚及總類黃酮含量 36
(二) DPPH自由基清除能力 39
(三) 亞鐵離子螯合能力 41
(四) 還原能力 43
三、添加薑葉乙醇萃取液對微波煉製雞油加速貯存期間品質之影響 45
(一) 酸價 46
(二) 過氧化價 50
(三) TBA值 53
(四) p-茴香胺值 55
(五) 共軛雙烯 57
伍、結論 59
陸、參考文獻 60
柒、附錄 70

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