臺灣博碩士論文加值系統

本研究探討蕎麥經不同溶劑萃取及經管柱區分純化的抗氧化成分與抗氧化活性分析，並評估蕎麥最適烘烤條件、烘烤蕎麥茶最適沖泡條件，以及蕎麥茶罐頭在貯存過程中的變化。
結果顯示以不同溶劑萃取，其萃取率大小依序為甲醇＞乙醇＞丙酮＞乙酸乙酯＞正己烷。總類黃酮及總酚含量以甲醇萃取最高分別為12.43 RE mg/g dm及7.72 FAE mg/g dm。抗氧化能力測定結果顯示，蕎麥甲醇粗萃取物在DPPH•清除能力、螯合亞鐵離子能力、還原力及抑制共軛雙烯生成能力最佳。蕎麥甲醇粗萃取物進一步經Amberlite XAD-2 resin管柱區分，依序以水、20%、40%、60%、80%及100%甲醇溶劑進行沖提經過管柱區分後，回收量以水區分物最高，總類黃酮及總酚含量以60%甲醇區分物最高，分別為786.06 RE mg/g dm及707.64 FAE mg/g dm，並具有最高的DPPH•清除能力、還原力及抑制共軛雙烯生成能力。60%甲醇區分物的濃度在50ppm時，其DPPH•清除能力與BHT及α-tocopherol相同；在500ppm濃度的還原力與BHT及tocopherol相同；在1000ppm濃度的抑制共軛雙烯生成能力與BHT及α-tocopherol相同，但螯合亞鐵離子的能力則偏低。60%甲醇區分物中主要抗氧化成分為芸香苷、兒茶素、4-羥基苯甲酸、綠原酸、香草酸、香豆酸、阿魏酸等物質。
將蕎麥以140℃烘烤1小時，所得到的抗氧化成分、抗氧化活性與官能品評的結果最佳。在烘烤蕎麥沖泡試驗中，其最適沖泡條件是蕎麥與熱水比例為1:10 (v/w)，熱水溫度為100℃及沖泡時間為5分鐘，得到最佳的抗氧化成分與抗氧化活性。在烘烤蕎麥茶飲品(瓶裝)貯存試驗中，結果顯示經過2~6個月之後品質得到穩定，其抗氧化成分與抗氧化活性沒有明顯的下降。經6個月貯存的產品在官能品評上所獲得的整體分數仍然很高。

The purpose of this study was to investigate the antioxidant activity of extracts obtained from buckwheat by different solvents extraction and further purified by the column fractionation. We also investigated the optimum roasting conditions of buckwheat and brewing conditions of roasted buckwheat tea, and storage stability of buckwheat tea can.
Result showed that the order of extraction yield was methanol＞ethanol＞acetone＞ethyl acetate＞n-hexane. The buckwheat crude methanol extract (BCME) had the highest total flavonoid content (TFC) and total phenolic content (TPC) which was 12.43 RE mg/g dm and 7.72 FAE mg/g dm, respectively. The result of antioxidant activity determination showed that BCME had the highest DPPH radical scavenging activity, ferrous ion chelating capacity, reducing power and inhibitory power of conjugated dienes among the samples. The fractionation of BCME by using Amberlite XAD-2 column, the BCME was further eluted with water, 20%, 40%, 60%, 80% and 100% methanol in sequence. After fractionating, results showed that the water fraction had the highest amount of eluate and the 60% methanol fraction had the highest TFC (786.06 RE mg/g dm) and TPC (707.64 FAE mg/g dm). In addition, the 60% methanol fraction also had the highest DPPH radical scavenging activity and reducing power and inhibitory power of conjugated dienes. The DPPH radical scavenging activity of 60% methanol fraction was similar to BHT and α-tocopherol at 50ppm and its reducing power was similar to BHT and α-tocopherol at 500ppm and its inhibitory power of conjugated dienes was similar to BHT and α-tocopherol at 1000ppm while the ferrous ion chelating capacity was low. The main antioxidant compounds of 60% methanol fraction were rutin, catechin, 4-hydroxybenzoic acid, chlorogenic acid, vanillic acid, p-coumaric acid and ferulic acid.
When buckwheat was roasted at 140℃ for 1hr, the antioxidants content and antioxidant activity and sensory evaluation was the best. In the brewing test of roasted buckwheat tea, the results showed that the optimum conditions were the ratio of buckwheat to water 1:10 (w/v) and hot water of 100℃ and brewing time of 5min due to a high antioxidants content and antioxidant activity. In the storage test of the roasted buckwheat tea drink (bottled), the results showed that the antioxidants content and antioxidant activity of the can no markedly decreased after storage for 2~6 months. After 6 months storage, the overall score of the can still high by sensory evaluation.

目錄………………………………………………………………………I
表目錄……………………………………………………………………V
圖目錄……………………………………………………………………VI
中文摘要…………………………………………………………………VII
英文摘要…………………………………………………………………VIII
壹、前言……………………………………………………………………1
貳、文獻整理………………………………………………………………3
一、蕎麥的介紹……………………………………………………………3
(一) 蕎麥的起源…………………………………………………………3
(二) 蕎麥品種……………………………………………………………3
(三) 生長習性……………………………………………………………3
(四) 分佈…………………………………………………………………5
(五) 蕎麥的用途…………………………………………………………5
二、蕎麥的化學組成分與其功能性………………………………………6
(一) 蕎麥中之特殊營養成分……………………………………………8
1. 芸香苷的來源、結構及功能………………………………………8
2. 檞皮酮的來源、結構及功能………………………………………10
(二) 蕎麥的生理功能……………………………………………………11
1. 抗氧化、抗衰老功能………………………………………………11
2. 降血糖作用…………………………………………………………12
3. 促進脂質代謝………………………………………………………12
4. 抗腫瘤作用…………………………………………………………13
5. 抑制膽結石形成……………………………………………………13
6. 防治高血壓、冠心病作用…………………………………………14
7. 防止內出血…………………………………………………………14
三、抗氧化作用……………………………………………………………14
(一) 抗氧化劑之作用機制………………………………………………14
(二) 天然抗氧化物質……………………………………………………16
(三) 天然抗氧化物質介紹………………………………………………17
1. 抗壞血酸(ascorbic acid) ……………………………………17
2. 生育醇(α-tocopherol) …………………………………………17
3. 類胡蘿蔔素(carotenoids) ……………………………………17
4. 類黃酮化合物(flavonoids) ……………………………………17
5. 酚酸(phenolic acid)……………………………………………24
(四) 類黃酮物質之消化吸收……………………………………………25
四、加工處理對於抗氧化性質之影響……………………………………25
五、保健食品的現況與市場發展趨勢……………………………………29
參、材料與方法……………………………………………………………32
一、實驗架構………………………………………………………………32
二、實驗材料及器材………………………………………………………36
(一) 實驗樣品……………………………………………………………36
(二) 實驗用藥品與溶劑…………………………………………………36
(三) 實驗器材……………………………………………………………37
三、試驗方法…………………………………………………………….38
(一) 一般組成分及品質分析……………………………………………38
1. 水分之測定…………………………………………………………38
2. 粗蛋白之測定………………………………………………………38
3. 粗脂肪測定…………………………………………………………38
4. 灰分之測定…………………………………………………………39
5. 粗纖維之測定………………………………………………………39
6. 色澤測定……………………………………………………………39
(二) 不同溶劑萃取蕎麥之抗氧化性探討………………………………39
1. 蕎麥樣品之製備……………………………………………………39
2. 以不同溶劑萃取……………………………………………………40
(三) 抗氧化成分之純化…………………………………………………40
(四) 蕎麥茶包及蕎麥茶飲品(瓶裝)開發………………………………40
1. 蕎麥最適烘烤溫度之探討…………………………………………40
2. 烘烤蕎麥茶最適沖泡條件探討……………………………………41
(1) 蕎麥與熱水比例探討………………………………………………41
(2) 不同時間沖泡………………………………………………………41
(3) 不同溫度沖泡………………………………………………………42
(4) 沖泡次數……………………………………………………………42
3. 蕎麥茶飲品(瓶裝)製作及貯存試驗………………………………42
四、分析方法…………………………………………………………….43
(一) 抗氧化成分測定……………………………………………………43
1. 總類黃酮化合物之定量分析.………..…………………………43
2. 總酚類化合物之定量分析…………………………………………43
(二) 以HPLC鑑定抗氧化成分……………………………………………43
(三) 抗氧化活性之分析…………………………………………………44
1. DPPH•清除能力之測定……………………………………………44
2. 亞鐵離子螯合能力之測定…………………………………………44
3. 還原力………………………………………………………………44
4. 共軛雙烯之測定……………………………………………………45
(四) 消費者型喜好性官能品評…………………………………………45
五、統計分析…………………………………………………………….45
肆、結果與討論………………………………………………………….46
一、蕎麥粒組成分之含量……………………………………………….46
二、不同溶劑萃取蕎麥抗氧化成分及萃取物之抗氧化性…………….46
(一) 不同萃取溶劑………………………………………………………46
(二) 抗氧化性評估………………………………………………………46
1. 蕎麥不同溶劑粗萃取物之DPPH•清除能力………………………46
2. 蕎麥不同溶劑粗萃取物之螯合亞鐵離子能力……………………49
3. 蕎麥不同溶劑粗萃取物之還原力…………………………………51
4. 蕎麥不同溶劑粗萃取物之抑制共軛雙烯生成能力………………51
三、蕎麥抗氧化物純化及其抗氧化成分分析……………………………54
(一) 甲醇粗萃取物之各區分物回收量及抗氧化成分…………………54
(二) 蕎麥區分物抗氧化成分之鑑定……………………………………56
(三) 不同甲醇粗萃取物區分物之抗氧化性評估………………………56
1. 蕎麥甲醇粗萃取物之管柱區分物的DPPH•清除能力……………56
2. 蕎麥甲醇粗萃取物之管柱區分物的螯合亞鐵離子能力…………60
3. 蕎麥甲醇粗萃取物之管柱區分物的還原力………………………60
4. 蕎麥甲醇粗萃取物之管柱區分物的抑制共軛雙烯生成能力……60
四、蕎麥茶包及瓶裝飲品開發與抗氧化活性之探討……………………64
(一) 蕎麥最適烘烤溫度之探討…………………………………………64
1. 不同烘烤溫度對抗氧化成分的影響………………………………64
2. 抗氧化活性之評估…………………………………………………66
(1) 不同烘烤溫度蕎麥之DPPH•清除能力……………………………66
(2) 不同烘烤溫度蕎麥之螯合亞鐵離子能力…………………………66
(3) 不同烘烤溫度蕎麥之還原力………………………………………66
(4) 不同烘烤溫度蕎麥之抑制共軛雙烯生成能力……………………69
3. 不同烘烤溫度對蕎麥色澤之影響…………………………………69
4. 官能品評……………………………………………………………72
(二) 烘烤蕎麥茶包最適沖泡條件之探討………………………………72
1. 最適蕎麥與熱水比例之探討………………………………………74
2. 最適沖泡時間之探討………………………………………………76
3. 最適沖泡溫度之探討………………………………………………76
4. 沖泡次數對於蕎麥茶中抗氧化成分之影響………………………78
(三) 蕎麥茶飲品(瓶裝)製作與貯藏試驗………………………………80
1. 貯存時間對蕎麥茶飲品(瓶裝)中抗氧化成分之影響……………80
2. 貯存時間對蕎麥茶飲品(瓶裝)中抗氧化活性之影響……………84
3. 官能品評……………………………………………………………84
伍、結論……………………………………………………………………86
陸、參考文獻………………………………………………………………87

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