臺灣博碩士論文加值系統

茄紅素為廣泛存在於蔬果的一種類胡蘿蔔素，在自然界中皆以全反式存在，其分子為長鏈共軛雙鍵結構，因此具有極佳的抗氧化及清除自由基能力，且有預防癌症之生物活性。但茄紅素容易在熱加工過程中受到熱、氧及光照的破壞而產生異構化或氧化裂解，導致生理活性降低，因此利用奈米膠囊化技術將其包覆，以避免受外界環境破壞。本研究目的為探討包覆茄紅素之奈米膠囊（nanocapsules, NPs）及超微米膠囊（submicron-capsules, SPs）之安定性及研究奈米膠囊化茄紅素（nano-encapsulated lycopene, NPL）之熱及氧化裂解動力學。利用動態光散射分析儀測定單層、雙層及多層包覆之NPs顆粒直徑大小，分別為2.75、7.51及11.35nm，其中以多層包覆之NPs安定性較佳。NPs以磷酸緩衝溶液稀釋，在pH3.5、6.0、6.8時NPs粒徑大小沒有顯著差異，且介於11.1-11.3nm之間；在pH3.5及6.0稀釋液中，分別靜置2及1小時後NPs仍保持穩定而沒有聚集現象，但於pH7.4時，NPs粒徑顯著變小且有聚集之大粒徑族群出現。SPs同樣以pH3.5、6.0、6.8磷酸緩衝溶液稀釋，其粒徑大小也沒有顯著差異，且介於432.05-444.25nm之間，但是在pH7.4時，SPs粒徑顯著變小且所佔的百分比也下降。示差掃瞄比熱儀測定NPs與SPs之熱穩定性發現，兩者在pH3.5及6.0時之熱穩定性皆高達130℃，但在pH6.8及7.4時呈現熱不穩定。在動力學研究發現，萃取濃縮物中茄紅素（lycopene in the crude extract, LE）及NPL於通氮氣加熱下，速率常數均依序為：順式茄紅素熱裂解速率＞全反式茄紅素之熱裂解速率＞異構化速率。當加熱溫度從60℃增加到120℃時，LE中順式茄紅素熱裂解速率增加10.7倍，而全反式茄紅素之熱裂解速率只增加2.7倍，故全反式比順式茄紅素較熱安定。LE及NPL於通氧氣加熱下，速率常數均依序為：全反式茄紅素熱及氧化裂解速率＞順式茄紅素之熱及氧化裂解速率＞異構化速率，同時也發現隨著加熱溫度增高熱及氧化裂解速率常數也越大。在氮氣加熱下，LE的熱裂解與異構化速率和是的NPL的1.1-2.6倍，所以NPL對熱裂解及異構化的抑制較不明顯。但在氧氣加熱下，LE的熱及氧化裂解速率是的NPL的10.9-24.0倍，由此可以證明NPL可以有效抑制茄紅素的氧化裂解反應。不論是線性或非線性迴歸分析之相關係數，除了通氧氣90℃下加熱NPL的相關係數（0.858）較低之外，其它皆在0.915以上，這顯示本研究所推導動力學方程式可準確估計茄紅素在LE及NPL熱及氧化裂解及異構化濃度變化情形。

Lycopene, one of the major carotenoids, is naturally present in an all-trans form in vegetables and fruits. With a long chain conjugated carbon-carbon double bonds, lycopene possesses antioxidative and free-radical scavenging abilities, and reduces the risk of cancers. Its biological activity may decrease when lycopene is thermally isomerized or oxidatively degraded under light exposure. Therefore, nano-encapsulated lycopene (NPL) was developed to protect it from environmental damage. The objectives of this study are to evaluate the stability of nanocapsules（NPs）and submicron-capsules （SPs）and study the kinetics for thermal and oxidative degradation of lycopene in NPs. Dynamic light scattering analysis showed that the average particle diameters were 2.75, 7.51 and 11.35nm for single-coated, double-coated and multiple-coated NPs, respectively. Among these, multiple-coated NPs had the highest stability. When diluted 100-fold with a phosphate buffer, NPs ranging from 11.1-11.3nm, were not significantly different in diamerters at pH 3.5, 6.0 and 6.8. The above diluted NPs maintained its stability at pH 3.5 and 6.0 for 2 and 1 hr, respectively. However, at pH 7.4 aggregated NPs were found and the average diameter was significantly reduced to a low level. Similarly, the average diameters of diluted SPs, ranging from 432.05-444.25nm, were also not significantly different at pH 3.5, 6.0 and 6.8, but significantly reduced in particle size at pH7.4. Results of differential scanning calorimetry indicated that NPs and SPs had the thermal stability up to 130℃ at both pH 3.5 and 6.0. On the contrary, both NPs and SPs were unstable at pH 6.8 and 7.4. When lycopene in the crude extract（LE）and NPL were heated with nitrogen purging, the rate constants for lycopene degradation were observed as follows: thermal degradation of cis-lycopene > thermal degradation of all-trans-lycopene > isomerization. As the heating temperature increased from 60℃ to 120℃, thermal degradation of cis-lycopene increased 10.7-fold, whereas thermal degradation of all-trans-lycopene only increased 2.7-fold. Thus, all-trans-lycopene was more thermally stable than its cis-isomers. When LE and NPL were heated with oxygen purging, the rate constants for lycopene degradation were observed as follows: thermally oxidative degradation of all-trans-lycopene > thermally oxidative degradation of cis-lycopene > isomerization. Above results showed that the rate constants for thermally oxidative degradation increased with increasing heating temperature. Under heating with nitrogen, the thermal degradation and isomerization rates constants for LE were found to be 1.1-2.6 times higher than those for NPL, indicating that inhibition of thermal degradation and isomerization reactions due to nano-encapsulation was only slightly reduced. On the other hand, thermally oxidative degradation rates constants for LE were 10.9-24.0 times greater than those for NPL, denoting that nano-encapsulation could effectively inhibit the oxidative reaction during heating with oxygen. For various reaction constants analyzed by linear and nonlinear regressions, all the correlation coefficients were higher than 0.915, expect for the heating of NPL at 90℃with oxygen purging （r2 = 0.858）. The kinetic model developed in this study can be used to predict the concentration changes of degradation and isomerization of lycopene in both LE and NPL.

目錄
頁次
第一章、緒言 1
第二章、文獻回顧 2
ㄧ、茄紅素 2
（一）茄紅素之簡介 2
（二）茄紅素之萃取 4
（三）茄紅素之分析與定量 9
（四）茄紅素之安定性 10
（五）茄紅素之異構化 15
二、微膠囊化技術 17
（一）微膠囊之材質 19
（二）微膠囊之方法 22
（三）微膠囊之應用 26
三、奈米技術 28
（一）奈米簡介 28
（二）奈米藥物載體 28
（三）奈米與食品 29
第三章、材料與方法 31
一、實驗材料 31
二、儀器設備 32
三、實驗架構 34
四、樣品製備 35
（一）茄紅素之萃取 35
（二）動物膠之鹼處理 35
（三）紅藻膠之處理 36
（四）奈米膠囊之製備 36
（五）超微米膠囊之製備 37
五、樣品分析 37
（一）粒徑分析 37
（二）膠囊安定性 38
（1）奈米及超微米膠囊之熱安定性 38
（2）熱及氧化裂解速率研究 38
（三）茄紅素之分析 39
（1）HPLC分析條件 39
（2）全反式茄紅素之定量 39
（3）茄紅素之異構化與定量 40
六、統計分析 40
第四章、結果與討論 41
ㄧ、萃取濃縮物中茄紅素之分析 41
二、膠囊粒徑之影響因子 41
（一）包覆層之影響 43
（二） pH之影響. 47
（1）奈米膠囊 47
（2）超微米膠囊 50
（三）靜置時間之影響 53
三、膠囊安定性分析 58
（一）pH對奈米及超微米膠囊熱安定性之影響 58
（二）奈米膠囊化茄紅素熱及氧化裂解速率之研究 63
（1）熱裂解. 67
（2）熱及氧化裂解 78
第五章、結論. 87
第六章、參考文獻. 88
附錄一 98
附錄二 99

表目錄
頁次
表一、水果及蕃茄產品中茄紅素含量 3
表二、不同溶劑系統對番茄汁中葉黃素、β-胡蘿蔔素和茄紅素之萃出
量 8
表三、類胡蘿蔔素的裂解速率常數和相關係數 14
表四、不同儲藏條件下茄紅素的裂解動力 16
表五、膠囊化對包覆物質之影響 20
表六、萃取濃縮物及奈米膠囊化中全反式茄紅素之熱及氧化裂解反 應速率常數與相關係數 68
表七、萃取濃縮物及奈米膠囊化中全反及順式茄紅素之熱及氧化裂解與異構化反應速率常數與相關係數 69

圖目錄
頁次
圖一、數種茄紅素異構物化學結構式 5
圖二、茄紅素在人類健康上扮演之角色 6
圖三、以高效液相層析及梯度系統分析順反式茄紅素 11
圖四、各種類胡蘿蔔素在紅花籽油中受熱氧化的變化 13
圖五、茄紅素在番茄粉末加工與儲存過程中可能發生的反應路徑 18
圖六、微膠囊化的製備流程圖 21
圖七、全反式及順式茄紅素異構物之高效液相層析圖 42
圖八、包覆層對茄紅素奈米膠囊粒徑分析之影響 44
圖九、pH對包覆茄紅素奈米膠囊粒徑分佈之影響 49
圖十、pH對包覆茄紅素之超微米膠囊粒徑分佈之影響 52
圖十一、在pH3.5靜置時間對包覆茄紅素奈米膠囊粒徑分佈之影響 54
圖十二、在pH6.0靜置時間對包覆茄紅素奈米膠囊粒徑分佈之影響 56
圖十三、在pH6.8靜置時間對包覆茄紅素奈米膠囊粒徑分佈之影響 57
圖十四、pH對包覆茄紅素奈米膠囊在50mM磷酸緩衝溶液中熱安定性之影響 59
圖十五、pH對包覆茄紅素超微米膠囊在50mM磷酸緩衝溶液中熱安定性之影響 61
圖十六、茄紅素於充氮或氧氣加熱時之裂解及異構化途徑 64
圖十七、充氮氣加熱下對萃取濃縮物中全反式及順式茄紅素之熱裂解及異構化情形 71
圖十八、充氮氣加熱下對奈米膠囊中全反式及順式茄紅素之熱裂解及 異構化情形 76
圖十九、充氧氣加熱下萃取濃縮物中全反式及順式茄紅素之熱及氧化裂解及異構化情形 80
圖二十、充氧氣加熱下奈米膠囊中全反式及順式茄紅素之熱及氧化裂解及異構化情形 83

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