臺灣博碩士論文加值系統

中文摘要
台灣蜆經煮熟及凍結乾燥所得肉凍乾物，添加消化酵素（pepsin、trypsin、α- amylase 及 α- glucosidase）及食品酵素（Protease A、Protease N、Prozyme 6、Flavourzyme、papain、Alcalase 及 Protamex）等分別水解 12 小時，其水解物測定 DPPH自由基清除能力、還原力及亞麻油酸過氧化抑制能力等抗氧化活性，結果顯示Flavourzyme、Alcalase 及 Protamex 等酵素水解物具有較高的抗氧化活性。
利用三種酵素繼續檢討水解時間（0~12 小時）的影響，α,α- Diphenyl -β- picrylhydrazyl（DPPH）自由基清除能力和亞麻油酸過氧化抑制率，並未因延長水解時間而變化，相對的，各組之還原力大抵在水解四小時後較高，並以Protamex 組大於其餘兩組。綠川原液乾物在不同濃度的抗氧化活性，亞麻油酸過氧化抑制能力與還原力均隨著濃度的增加而逐漸上升，DPPH自由基清除能力呈現降低之趨勢，在使用濃度高時，可能因金屬離子的濃度也相對增加而影響DPPH自由基的清除能力，結果顯示EDTA具有清除DPPH自由基能力，且隨濃度的增加而上升。
綠川原液乾物調配為不同濃度下，分別以分光法與HPLC法測定DPPH自由基清除能力，兩方法所得結果差異甚大，在10 mg/mL濃度以下，雖然清除能力均隨濃度的增加而上升，但是HPLC法的測定值高出很多，且在10〜40 mg/mL濃度範圍之清除能力均達到最高值（96%左右）而未呈繼續上升的趨勢，顯示HPLC測定法的靈敏度較佳。
比較三種抽出方法，熱水、乙醇和熱水-乙醇抽出液，熱水及熱水-乙醇抽出液之DPPH自由基清除能力與還原力均高於乙醇抽出液，而亞麻油酸過氧化抑制能力，以乙醇抽出液明顯較高於另外兩組。使用α-amylase及α-glucosidase之水解，亦影響蜆肉的抗氧化活性，此結果似顯示有效成分或其前驅物質之存在狀態和醣基有關。產地與季節方面亞麻油酸抑制過氧化之試驗，結果發現能力差異很大，1 月的雲林及彰化之蜆肉熱水抽出液效果最好，最差的為 7 月花蓮所產的兩種蜆，在DPPH自由基清除能力方面，以雲林及彰化的變化量較大，在7月為最均高，在一月為最低，而花蓮產的黃金蜆變動比較小其清除能力，而另一個花蓮產的養殖蜆在 4 月為為最低，還原力以 4 月份花蓮產的養殖蜆為最高，而 10 月份花蓮產的養殖蜆為最低。顯示產地與季節會對於蜆抽出物之抗氧化活性的影響很大。三種市售產品之抗氧化活性測定值差異相當大，均以康氏蜆錠之測定值最高，其次為綠川蜆精，台糖蜆精之亞麻油酸過氧化抑制能力為0。

目 錄
頁次
中文摘要………………………………………………..………………Ι
目錄……………………………………………… ……………………..1
壹、研究背景與目的…………………………………………………...4
貳、文獻整理…………………………………………………………...6
一、台灣蜆之型態、養殖及利用……………………….……......6
二、季節對於養殖台灣蜆化學成分之影響……………….….….7
三、蛋白質水解方式……………….……..………………………8
四、影響蛋白質水解之因子………….………..…………………9
（一）酵素種類……...…………….………………………….9
（二）pH值與溫度……………...….……………………….10
（三）酵素濃度……………….……………………………..10
（四）其它………………...…………………………………11
五、蛋白質水解物之應用.………………..………..……………11
六、蛋白質水解物之抗氧化特性……………………..….……..12
七、抗氧化劑之作用種類………………………….……………15
（一）自由基終止劑……………………….…......…………16
（二）還原劑或氧清除劑……….………….…………...…..16
（三）金屬螯合劑……………………….….………...……..16
（四）單重氧的抑制劑……………....……….…………..…17
參、材料與方法…………………………….………………………....18
一、實驗材料…………………….……….…………..………..18
二、實驗用酵素…………………...…….……………………..18
三、化學藥品……………………………………………..……18
四、蜆肉乾物製備…………………………………………..…19
五、酵素水解對蜆抽出物抗氧化活性之影響……..…………19
1. 酵素種類之影響………….…………...…….…………19
2. 水解時間之影響…………...……………..……………20
3. 高及低分子量成分之劃分……...………….…….……21
六、季節與產地不同蜆之抗氧化活性…………..21
七、化學分析方法………………………..……………….…...22
1抗氧化活性測定法…………...…………………………23
（1）血紅素催化亞麻油酸過氧化之抑制能力………....23
（2）清除α,α-diphenyl-β-picrylhydrazyl自由基能力測定23
（3）還原力測定…………………………...……….……24
2可溶性蛋白質含量測定………………….……………..22
3胺基含量測定…….……………………………………..22
（1）O-Phthalaldehyde呈色法………………….....
（2）Ninhydrin呈色法……….................
八、統計分析…….…………………………….……..………24
肆、結果與討論………………………...……………………….……25
1. 不同酵素水解液之抗氧化活………….………………25
2. 水解時間之影響……….………………………………26
3. 綠川原液亁物在不同濃度的抗氧化活性….…………27
4. 綠川原液與煮肉亁物之酵素水解….…………………28
5. 抽出條件之比較……….………………………………28
6. α-amylase及α-glucosidase 對於抽出物在 IC50 濃度抗氧化活性之影響…………………….…………………….29
7. 產地與季節之比較……….……………………………30
8. 與市售產品之比較……….……………………………30
伍、結論……………………………...……………………………….32
陸、參考文獻…………………………………………………………34
柒、圖……………………………...………………………………….44
捌、表……………………………………..…………………………..65

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