臺灣博碩士論文加值系統

摘要
本研究探討儲存在室溫(20±8℃)、17±2 和 10±1.5℃下對台農一號山藥的組成分與抗氧化活性的影響，抗氧化活性的測定包括：清除α,α-Diphenyl-β-pricryl-hydrazyl(DPPH)自由基能力和還原力。在三種儲存溫度下，山藥的粗脂肪與粗纖維含量隨儲存時間而下降，但其還原糖則隨儲存時間呈現增加。台農一號山藥分別儲存在室溫和17℃下3週和11週時，還原力和DPPH自由基清除能力皆有下降趨勢。在10℃儲存的山藥發現儲存14週其還原力才又下降情形，但DPPH自由基清除能力則在儲存7週後有上升之勢，此推測因微生物作用使山藥腐敗導致的情況。添加20%儲存在室溫、17℃、10℃的山藥於鱈魚魚漿膠體後測定其穿刺力、最大壓縮距離及保水性長達12週期間，結果發現儲存在低溫下的山藥魚漿膠體比儲存在室溫下的山藥魚漿膠體有較好的質地特性，因此建議將新鮮山藥立刻製成山藥魚漿製品，以維持較好的質地特性。將含20%的山藥魚漿膠體在-20℃冷凍儲存6個月之後跟馬鈴薯之魚漿膠體比較下，其穿刺力和保水性雖低，但質地尚可接受的範圍內。

Abstract
The effects of storage temperatures on the composition and antioxidative activities of one kind of Taiwanese yam tubers,Tainung No.1(TNG1) (Dioscorea alata),were investigated at room temperature (20±8℃),17±2 and 10±1.5℃. Measurements of antioxidative activities included reducing power and α,α-Diphenyl-β-pricryl-hydrazyl(DPPH) radical-scavenging activity. The crude lipid and fiber contents decreased with storage time at all three temperatures, but the reducing sugar contents increased during storage. Both the reducing power and DPPH radical-scavenging activity of TNG1 decreased after 3 and 11 weeks at room temperature and 17℃, respectively. The breaking forces, deformations and water holding capacities of pollock surimi gels (PSG) containing 20% TNG1 stored at room temperature, 17 and 10℃ were determined for 12 weeks. The results showed that the texture properties of PSG contained TNG1 stored at low temperatures (17 and 10℃) were higher then those of PSG contained TNG1 stored at room temperature. Frozen storage of TNG-PSG was also conducted at -20℃ for 6 months. Although after 6-month frozen storage the breaking force and water holding capacity of TNG-PSG were lower then those of PSG contained potato starch, the texture properties of TNG-PSG were still acceptable.

目錄
頁次
中文摘要………………………………………………………………І
英文摘要………………………………………………………………П
目錄……………………………………………………………………Ш
壹、 前言………………………………………………………………1
貳、 文獻回顧…………………………………………………………5
一、 品種與特性……………………………………………………5
二、 生長條件………………………………………………………8
三、 醫藥價值………………………………………………………9
四、 未來發展………………………………………………………11
參、 研究目的………………………………………………………12
肆、 材料與方法……………………………………………………13
(一) 實驗材料………………………………………………………13
(二) 實驗方法………………………………………………………14
(1)一般製備…………………………………………………………14
(2)山藥之儲存試驗…………………………………………………14
2-1.山藥失重與外觀分析……………………………………………15
2-2.山藥成分分析……………………………………………………15 3
2-3.體外抗氧化試驗…………………………………………………16
2-4.山藥魚漿膠體成膠特性分析……………………………………19
(3)山藥魚漿膠體的冷凍儲存試驗…………………………………21
(4)統計分析…………………………………………………………21
伍、結果與討論………………………………………………………22
陸、結論………………………………………………………………41
柒、參考文獻…………………………………………………………42

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