臺灣博碩士論文加值系統

本論文利用60 % 乙醇萃取經刀切傷害之花生仁得二苯乙烯類化合物，於第一部份以 DPPH 清除能力、總抗氧化能力、還原力試驗分析其抗氧化活性及以抑菌圈大小、最小抑制濃度 (Minimum inhibitory concentration, MIC) 與最小殺菌濃度 (Minimum bactericidal concentration, MBC) 分析其抑菌能力。結果顯示，花生仁二苯乙烯對 DPPH 自由基清除能力呈劑量效應，於濃度200 μg/mL 下清除能力達 79.77 %，還原力及總抗氧化能力方面，在濃度 200 μg/mL 下分別達到 A 700nm = 0.59 與 0.60 μmol trolox/mg 之清除率，顯示花生仁二苯乙烯具有良好的抗氧化效果。另一方面，花生仁二苯乙烯於 7 mg/mL 下對 Bacillus subtilis、Staphylococcus aureus、Escherichia coli 及 Salmonella typhimurium 可達敏感 (susceptible) 抑制之效果。MIC 試驗中發現對 B. subtilis、S. aureus、E. coli 及 S. typhimurium之 MIC 分別為 62.5、31.25、62.5 及 125 μg/mL，顯示花生仁二苯乙烯類化合物具有良好之抑菌性，於低濃度下即能抑制微生物生長。
　　本篇研究於第二部份探討添加 0.1、2 與 7 mg/g 之花生仁二苯乙烯於法蘭克福香腸與中式香腸中，製品於常溫 (25 ℃) 和冷藏 (4 ℃) 貯藏，且於常溫第 0、2、4、6 及 8 天和冷藏第 0、10、20、30 及 40 天分析其總生菌數、大腸桿菌群數、pH 值、色澤、TBA 與 VBN 值。結果顯示，隨著貯藏天數增加，總生菌數、大腸桿菌群數及 VBN 值皆有上升趨勢，且與對照組相較具有顯著差異 (p＜0.05)。各組之 pH 值隨著儲藏天數增加皆有下降之趨勢。色澤方面，各組之 L 值皆有降低變為暗沉之趨勢，中式香腸 a 值有上升趨勢，而法蘭克福香腸則隨著時間增加而降低，b 值皆為下降。在 TBA 值方面，添加花生仁二苯乙烯組 (7 mg/g) 具有顯著降低之結果，但常溫貯藏至第 6 天或冷藏至第 20 天時，各組 TBA 值皆有下降情形。
　　綜合以上結果顯示，花生二苯乙烯類化合物為良好抗氧化成分來源，且對常見病原菌也具抑制其生長之作用。進一步添加於肉製品上，可抑制肉製品中微生物的生長，延緩氧化酸敗的情形，為一天然抗氧化劑與天然保鮮劑之良好素材。

　　Stilbenoids in peanut kernel have potent bio-activities, such as resveratrol, piceatannol, archidin-1, archidin-2, archidin-3, etc. Some studies indicated that stilbenoids have anti-inflammation, inhibition of tumor growth and prevention of thrombosis. In this study, to evaluate applicability and potential product development of stilbenoids, the stilbenoids were extracted from after sliced hurt peanut kernels by 60 % ethanol. First parts of study to assessed antioxidant properties by DPPH free radical scavenging activity, reducing power and trolox equivalent antioxidant capacity (TEAC); and antibacterial properties by inhibition zone, minimum inhibitory concentration (MIC) assay and minimum bactericidal concentration (MBC) assay. As the results, the peanut stilbenoids have does-dependence in DPPH scavenging activity. When the concentration reached to 200 μg/mL, the scavenging activity was 79.77 %. In reducing power and TEAC, the absorbance at 700 nm was 0.59 and 0.60 μmol trolox/ mg, respectively. These results showed that peanut stilbenoids is a powerful antioxidant. Otherwise, peanut stilbenoids have susceptible inhibition on Bacillus subtilis, Staphylococcus aureus, Escherichia coli and Salmonella typhimurium at 7000 μg/mL. The MIC on B. subtilis, S. aureus, E. coli and S. typhimurium was 62.5, 31.25, 62.5 and 125 μg/mL, respectively. The result showed that stilbenoids have potent antimicrobial activity could inhibit bacteria growth in low concentration.
Second parts of this study were to evaluate the storage quality of Frankfurt and Chinese-style at ambient (25 ℃) and refrigerated (4 ℃) temperature, when adding 100, 2000 and 7000 μg/g of peanut stilbenoids. The sample was collected for analyses of total plate count, Coliform group, pH value, Hunter L, a, b value, 2-thiobarbituric acid and volatile basic nitrogen at ambient and refrigerated temperature during 0, 2, 4, 6 and 8 days and 0, 10, 20, 30 and 40 days, respectively. The results showed that in all treatment groups, the total plate count, Coliform group and VBN were increased with the storage time, and have significant difference (p＜0.05) compared to control. In pH value, all treatment groups were decreased during storage. In coloring difference test, all treatment groups were become darker and have lower L and b value. However, a value in Chinese-style sausage was increased, but decreased in Frankfurt sausage with the storage time. In TBA value, adding peanut stilbenoids at 7000 μg/g was significantly decreased, but all treatment groups were decreased only at 6th and 20th day in ambient and refrigerated temperature storage.
In conclusion, stilbenoids from peanuts is a good source of antioxidant compounds, and could inhibit the pathogens growing. Furthermore, when added in meat products, stilbenoids could inhibit the growth of microorganisms and lipid oxidation. So it’s a good material of natural antioxidant and preservative.

目錄............................................I
圖目錄..........................................III
表目錄..........................................V
中文摘要.........................................VI
英文摘要.........................................VIII
前言.............................................1
第一章、文獻回顧...................................3
一、落花生........................................4
二、植物防禦素....................................7
三、二苯乙烯類化合物........................7
四、抗氧化劑...............................9
五、食物感染菌對食物的危害...................17
六、食品保存劑.............................19
七、中式香腸...............................26
八、法蘭克福香腸............................26
本論文研究之實驗架構...............................29
第二章、花生二苯乙烯類化合物抗氧化與抑菌活性之探討...30
實驗架構..........................................31
摘要..............................................32
前言..............................................33
材料與方法.........................................36
結果與討論.........................................42
一、樣品萃取率.....................................42
二、抗氧化能力之測定................................42
1. 清除自由基能力.................................42
2. 還原力........................................43
3. 總抗氧化能力之測定.............................43
三、抑菌能力之分析.................................46
1. 濾紙片擴散試驗................................46
2. 最小抑制濃度與最小殺菌濃度試驗..................49
結論.............................................51
第三章、花生二苯乙烯類化合物添加於肉製品對其貯藏期間
　 品質之影響.....................................52
實驗架構.........................................53
摘要.............................................54
前言.............................................55
材料與方法........................................57
結果與討論........................................64
一、微生物分析...................................64
1. 總生菌數與大腸桿菌群..........................64
2. 沙門氏桿菌數.................................69
二、物化性質分析..................................75
1. pH 值.......................................75
2. 色澤........................................75
3. 二-硫巴比妥酸................................88
4. 揮發性鹽基態氮...............................89
結論.............................................99
總結論...........................................100
參考文獻.........................................101

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