臺灣博碩士論文加值系統

香蕉是台灣重要的農產品之一，而綠香蕉於採收後大多是利用乙烯人工催熟的方式加速熟成。本研究的目的是探討採收後的綠香蕉在熟成過程中營養成分和物性的變化。綠香蕉於採收後利用1000 ppm之乙烯並置於12~18℃的熟成室快速熟成，本實驗收集採收後之綠香蕉熟成過程九天之樣品，逐天分析果皮及果肉之色澤、果肉質地、果肉的總澱粉含量、抗性澱粉含量、游離糖含量、礦物質(鈣、鎂、鉀、鈉、鐵、磷)及維生素(B1、B2、B6、C)含量，褐變酵素活性，以及澀味物質(草酸、單寧酸)之含量。結果顯示香蕉熟成過程，果皮由深綠色逐漸轉成淡綠色，接著出現黃色，最後出現大量黑色斑點，果肉顏色則是由白轉淡黃且亮度下降。而果肉的硬度隨熟成時間延長而變軟，該趨勢與果皮顏色轉變時間點相似。總澱粉含量由採收時的74%(d.b.)降至31%，而抗性澱粉由32%(d.b.)逐步降至5%。相對地，香蕉游離糖含量則隨熟成時間延長逐漸提高，這些改變於香蕉果皮由綠轉黃時，變化最為顯著。在維生素及礦物質含量方面，僅維生素C含量在香蕉熟成過程間有逐漸增加的趨勢，但過熟香蕉其維生素C含量顯著下降，而其他水溶性維生素及礦物質並無明顯的變化。澀味物質單寧酸及草酸含量在香蕉熟成過程呈現降低趨勢，這些現象促使成熟的香蕉不具澀味。多酚氧化酶活性在香蕉熟成過程間逐漸提高，但過熟的香蕉中則顯著降低。過氧化酶活性有不同的變化趨勢，於熟成過程間逐漸降低。

Banana is the most important economic crops in Taiwan in the past decades. The changes of nutrients and physicochemical properties are critical mechanism for the quality of unripen green banana during artificial ripening period. The objectives of this study were to investigate the changes of physical properties and nutrients of banana during ripening period. The green banana were harvested and ripened by using ethylene gas for 1000 ppm and storing at low temperature (12-18℃) variably for nine days during ripening. The changes of nutrients including proximate compositions, starch, resistant starch, free sugars, minerals, vitamins, and astringent compounds were analyzed. The physicochemical properties including color of banana peel, texture and activities of browning enzymes of banana pulp were analyzed during ripening. The results showed the color of peel changed from bright green into light green and yellow gradually. Eventually, black spots were appeared on the peel of banana at the over-ripen period. At the same time, the color of pulp changed slightly between white and bright yellow. The firmness of pulp was decreased with the progress of ripening stage. Total starch and resistant starch content of banana decreased from 74%(dry basis; d.b.) and 32% to 31% and 5%, respectively. Oppositely, the free sugars content of pulp increased with the progress of ripening periods. Obviously, the increases of free sugars were the hydrolytes of starch during ripening periods. The most of water soluble vitamins content, including vitamin B1, B2, and B6, and minerals of banana remained stably during ripening period. Only vitamin C gradually increased with the progress of ripening period. Astringent compounds including tannic acid and oxalic acid of banana decreased significantly with the increases of ripening time. Polyphenol oxidase activity increased slightly at the beginning of ripening period, then decreased significantly as the banana was over-ripened. These facts inferred to the nutrient content, physicochemical properties and enzyme activities changed significantly during ripening period. These findings would offer the optimum physicochemical properties of banana for the food processing or eating quality during banana ripening period.

摘要 II
Abstract III
目錄 V
表目錄 IX
圖目錄 X
壹、前言 1
貳、文獻回顧 2
一、香蕉 2
1.香蕉簡介 2
2.香蕉產銷情況 3
3.香蕉成分 4
4.香蕉成熟過程之變化 5
(1)果皮顏色 6
(2)質地 6
(3)碳水化合物 7
(4)酵素活性 8
5.香蕉熟成控制 12
(1)簡介 12
(2)乙烯 12
(3)呼吸速率 12
(4)人工催熟方式 13
6.香蕉的褐變及預防 13
(1)簡介 13
(2)褐變預防方法 14
二、澱粉 16
1.澱粉簡介 16
2.香蕉澱粉特性 16
三、抗性澱粉 18
1.抗性澱粉簡介 18
2.抗性澱粉的種類 18
3.香蕉中的抗性澱粉 19
四、果膠物質 21
1.簡介 21
2.果膠結構分類 21
(1)果膠酸(pectic acid) 21
(2)果膠酯酸(pectinic acid) 21
(3)原果膠質(protopectin) 22
3.香蕉中的果膠物質 22
五、膳食纖維 24
1.簡介 24
2.膳食纖維的生理功用 24
3.膳食纖維的分類 25
(1)可溶性膳食纖維(soluble dietary fiber, SDF) 25
(2)不可溶性膳食纖維(insoluble dietary fiber, IDF) 26
4.香蕉中的膳食纖維 26
六、其他營養物質 26
參、材料與方法 28
一、實驗架構 28
二、實驗材料 29
三、實驗方法 29
1.新鮮香蕉物理性質分析 29
(1)香蕉果皮及果肉色澤分析 29
(2)香蕉果肉質地剖面分析 29
(3)香蕉果肉截切分析 29
2.香蕉果肉成分分析 30
(1)香蕉冷凍乾燥粉末製備 30
(2)基本成分分析 30
i.水分含量測定 30
ii.粗脂肪含量 30
iii.灰份含量 31
iv. 粗纖維含量 31
v. 蛋白質含量分析 31
(3)澱粉降解變化關係 32
i. 總澱粉測定 32
ii. 抗性澱粉 33
iii.游離糖含量測定 34
(4)維生素及礦物質含量之變化 35
i.維生素C(ascorbic acid) 35
ii. 維生素B1(thiamin) 35
iii.維生素B2(riboflavin) 36
iv.維生素B6(pyridoxine) 37
v. 礦物質含量分析 37
(5)褐變酵素活性變化 38
i.多酚氧化酶活性 38
ii.過氧化酶活性測定 38
(6)酸澀味物質(有機酸)含量變化 39
i.草酸含量分析 39
ii.單寧酸含量分析 39
(7)統計分析 40
肆、結果與討論 41
1.香蕉基本成分 41
2.香蕉色澤 42
(1)香蕉外觀變化 42
(2)香蕉果肉色澤變化 43
3.香蕉質地變化 51
4.澱粉及抗性澱粉含量的變化 54
5.維生素含量之變化 61
6.礦物質含量分析 71
7.澀味物質草酸及單寧酸含量之變化 73
8.多酚氧化酶及過氧化酶活性之變化 78
伍、結論 83
陸、參考文獻 84

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