臺灣博碩士論文加值系統

中文摘要
本研究以省產青花菜（Brassica oleracea L var italica Plenck）為材料，探討不同烹煮處理對省產青花菜質地變化之影響，並分新鮮、中溫預煮（50℃，10分鐘）、沸水烹煮（沸水，8分鐘）及中溫預煮後再沸水烹煮等四組，經不同烹煮處理後冷凍乾燥，以甲醇為溶劑萃取其抗氧化活性成分。使用的抗氧化活性測定項目包含還原力、亞鐵離子螯合能力、DPPH自由基清除能力及抑制脂質過氧化性等，並與BHA及α-生育醇之抗氧化性做比較。
結果發現，在質地方面，省產青花菜經沸水烹煮8分鐘時，其相對尖峰力量下降為原來新鮮時之尖峰力量的51%；在50℃烹煮10分鐘後，省產青花菜的相對尖峰力量提高為原來的172%；經50℃預煮10分鐘者，再經沸水烹煮8分鐘煮後，仍能保持119%的相對尖峰力量，較未經預煮而直接烹煮者之51%相對尖峰力量高出甚多，此顯示出先經中溫預煮後再烹煮，則其質地軟化速率比未經中溫預煮而直接烹煮者緩慢，亦即會表現較高的耐煮性。
還原力方面，經中溫預煮、沸水烹煮及中溫預煮後再沸水烹煮等三組省產青花菜之甲醇萃取物皆有強的還原力，在樣品重對溶劑體積比值為8 mg/mL時，即具有高於BHA和α-生育醇的還原力，當樣品重對溶劑體積比值為20 mg/mL時，約為BHA和α-生育醇的1.5~1.7倍，而新鮮省產青花菜之甲醇萃取物的還原力則與BHA及α-生育醇相當。在亞鐵離子螯合能力方面，四組樣品之甲醇萃取物皆有良好的螯合能力，其中在樣品重對溶劑體積比值為2 mg/mL時，新鮮和中溫預煮省產青花菜之甲醇萃取物即有最高的螯合能力，約為90.5％，BHA和α-生育醇則不具有螯合亞鐵離子的能力。在DPPH自由基清除能力方面，四組樣品之甲醇萃取物亦有良好的清除能力，在樣品重對溶劑體積比值為20 mg/mL時，四組皆達到最高的清除能力，分別為96.8、97.3、98.6及97.9%，其自由基清除能力皆與BHA及α-生育醇相近。在抑制脂質氧化方面，沸水烹煮省產青花菜之甲醇萃取物的抑制氧化能力較佳，約為BHA和α-生育醇的0.4倍，新鮮和中溫預煮後再沸水烹煮者約為BHA和α-生育醇的0.2倍，中溫預煮者則幾乎是沒有抑制亞麻油酸氧化的能力。
在抗氧化活性熱安定性方面，在30~60℃下，皆以沸水烹煮省產青花菜之甲醇萃取物的熱安定性較佳，其中在50℃下，其抗氧化性約為BHA和α-生育醇的0.7倍，在100℃下，反應2小時內，四組不同烹煮處理省產青花菜之甲醇萃取物皆有良好的熱安定性，其中反應1小時，沸水烹煮省產青花菜之甲醇萃取物的熱安定性為最佳；酸鹼安定性方面，不同烹煮處理會造成樣品間抗氧化性的不同。在pH 3環境中，以中溫預煮後再沸水烹煮省產青花菜之甲醇萃取物的酸鹼安定性較佳，約為BHA的0.8倍，α-生育醇的0.95倍，在pH 5的環境下，四組樣品則相當，在pH 7與9環境下，則以沸水烹煮省產青花菜之甲醇萃取物的酸鹼安定性最好。
在不同烹煮處理省產青花菜之抗氧化活性成分含量分析中，皆以沸水烹煮省產青花菜的含量為最高，分別是類胡蘿蔔素含量為0.07 mg/g，約為新鮮、中溫預煮及中溫預煮後再沸水烹煮者的1.1~2.3倍；類黃酮含量為4.39 mg/g，約為新鮮、中溫預煮及中溫預煮後再沸水烹煮者的1.1~1.9倍；抗壞血酸含量為3.11 mg/g，約為新鮮、中溫預煮及中溫預煮後再沸水烹煮者的1.4~2.7倍；多酚類化合物含量為14.77 mg/g，約為新鮮、中溫預煮及中溫預煮後再沸水烹煮者的1.3~2.9倍。
綜合研究結果顯示，在不同烹煮處理省產青花菜成分定量分析中，以沸水烹煮者的類胡蘿蔔素、類黃酮、抗壞血酸及多酚類化合物等成分含量較多，且亦因而具有高的還原力、亞鐵離子螯合能力、DPPH自由基清除能力、抑制脂質氧化的能力及良好的抗氧化安定性，故適當的烹煮處理將有助於省產青花菜抗氧化活性成分的釋放，以增進其抗氧化活性之效果。
關鍵字：青花菜、質地、抗氧化性、還原力、亞鐵離子螯合能力、DPPH自由基清除能力。

ABSTRACT
The broccoli (Brassica oleracea L var italica Plenck) was used as materials and sampled as four groups, including fresh, precooked (50℃, 10 min), cooked (boiling, 8 min), and precooked-cooked, to investigate the effect of cooking treatment on the textural change of broccoli. These four samples were extracted using methanol, and the antioxidative properties of extracts, including reducing power, ferrous ion chelating power, α,α-diphenyl-β-picrylhydrazyl (DPPH) radical scavenging activity, and inhibitory effect on lipid peroxidation were measured and compared with those of alpha-tocopherol and butylated hydroxyanisole (BHA).
Data showed that the relative peak force of the tissue after boiling for 8 min was 51% of fresh tissue; the relative peak force of the tissue after precooking at 50℃ for 10 min was 172% of fresh tissue; the relative peak force of the tissue after precooking plus cooking was 119% of fresh tissue, which was much higher than that of directly cooked. This result revealed that the cooked tissue with precooking was soften slower than that without precooking, that is, the tissue with precooking could show higher resistance to soften during cooking.
In the results of reducing power, the extracts from precooked, cooked, and precooked+cooked broccoli had high reducing power, which was higher than those of alpha-tocopherol and BHA when the ratio of sample weight/solvent volume was at 8 mg/g, and was 1.5~1.7 times as high as those of alpha-tocopherol and BHA when the ratio of sample weight/solvent volume was at 20 mg/g. The reducing power of the extract from fresh broccoli was close to those of alpha-tocopherol and BHA. In the results of ferrous ion chelating power, the extracts of these four samples showed high ferrous ion chelating power. The extracts from fresh and precooked broccoli had the highest ferrous ion chelating power, a value of 90.5% when the ratio of sample weight/solvent volume was at 2 mg/g. alpha-Tocopherol and BHA showed no ferrous ion chelating power. In the results of DPPH radical scavenging activity, the extracts of these four samples also showed high values of activity, which were 96.8、97.3、98.6 and 97.9% when the ratio of sample weight/solvent volume was at 20 mg/g. and were close to alpha-tocopherol and BHA. In the results of inhibitory effect on lipid peroxidation, the extract from direct cooked broccoli had the highest inhibitory effect among these four samples, however, which was only 0.4 times as high as those of alpha-tocopherol and BHA. The inhibitory activity of the extracts from fresh and precooked-cooked broccoli was 0.2 times as high as those of alpha-tocopherol and BHA. The extract from precooked broccoli had no inhibitory effect.
In the results of heat stability of antioxidative properties, the extract from direct cooked broccoli showed the highest heat stability of antioxidative properties from 30 to 60℃, which was 0.7 times as high as those of alpha-tocopherol and BHA at 50℃. In the pH stability, it showed that the pH stability of antioxidative properties was dependent upon the cooking treatment. At pH 3, the extract from precooked+cooked broccoli had high stability, which was 0.8 times as high as that of BHA and 0.85 times as high as that of alpha-tocopherol. At pH 5, these four samples showed equivalent stability; at pH 7 and 9, the extract from cooked broccoli had the highest antioxidative activity.
In the analysis of components of the broccoli after different cooking treatment, data showed that the direct cooked broccoli had the highest content in all components; carotenoids content was 0.07 mg/g, which was 1.1~2.3 times as high as those of fresh, precooked, and precooked+cooked broccoli; flavonoids content was 4.39 mg/g, which was 1.1~1.9 times as high as those of fresh, precooked, and precooked+cooked broccoli; ascorbic acid content was 3.11 mg/g, which was 1.4~2.7 times as high as those of fresh, precooked, and precooked-cooked broccoli; polyphenols content was 14.77 mg/g, which was 1.3~2.9 times as high as those of fresh, precooked, and precooked+cooked broccoli.
From above results, it revealed that direct cooked broccoli had high contents of carotenoids, flavonoids, ascorbic acid and polyphenols, and so that had high values of reducing power, ferrous ion chelating power, DPPH radical scavenging activity, and inhibitory activity on lipid peroxidation, and showed high stability of antioxidative properties. Therefore, appropriate cooking treatment could assist the releasing of antioxidative components from broccoli tissue, and increase its antioxidative activity.
Key word: Broccoli, Texture, Antioxidative, Reducing power, Ferrous ion chelating power, DPPH radical scavenging activity.

目錄
頁次
封面內頁
簽名頁
授權書………………………………………………………………...iii
中文摘要…………………………………...........................................iv
英文摘要……………………………………………………………..vii
誌謝………………………………………………………………x
目錄……………………………………………………...……....xi
圖目錄……………………………………………………………….xiii
表目錄………………………………………………………………..xv
壹、 緒論……………………………………………………………...1
貳、 文獻回顧………………………………………………………...4
一、青花菜簡介………………………………………………...4
二、質地………………………………………………………...6
三、影響蔬菜質地之因素...........................................................6
四、烹煮條件對蔬菜質地之影響………………………….......8
五、脂質之氧化作用…………………………………………...9
（一）熱裂解氧化作用………………………….…..…...10
（二）自氧化作用……………………………….……….10
（三）光感應氧化作用…………………………………..13
（四）酵素性氧化作用………………………….……….13
（五）影響脂質氧化之因子…………………….……….14
六、自由基與活性氧對人體健康的影響…………………….16
（一）自由基的定義………………………………….....16
（二）自由基與活性氧在人類疾病扮演的角色……….16
七、抗氧化劑………………………………………………….18
（一）抗氧化劑與抗氧化機制………………………….18
（二）抗氧化劑之種類………………………………….19
八、天然抗氧化劑…………………………………………….23
九、抗氧化活性測定法之原理介紹………………………….34
（一）還原力之測定………………………………….....34
（二）亞鐵離子螯合能力之測定……………………….35
（三）α,α-diphenyl-β-picrylhydrazyl（DPPH）
自由基清除能力之測定……………...………….35
（四）抗過氧化作用力之測定-硫氰酸鐵法….…….......36
參、 材料與方法………..………………………….………………..37
一、實驗材料………………………………………………….37
二、材料製備………………………………………………….39
三、實驗方法………………………………………………….39
肆、 結果與討論…………………………………………………….47
伍、 結論…………………………………………………………….75
參考文獻………………………………………………….………….77
圖目錄
頁次
圖2.1 省產青花菜…………………………………………………….5
圖2.2 油脂自氧化反應中之氧化誘導、連鎖傳遞及終止三階段...11
圖2.3 BHA、BHT、PG、TBHQ之化學結構………………………20
圖2.4 維生素E及相關化合物的結構式…………………………...27
圖2.5 類胡蘿蔔素之化學結構……………………………………...29
圖2.6 黃酮醇類、黃酮類、黃烷酮類及異黃酮類之化學結構……...31
圖2.7 類黃酮基本結構……………………………………………...33
圖3.1 本研究使用之青花菜材料, (a)供烹煮之部位, (b)供質地測
定之部位……………………………………………………..40
圖4.1 經不同烹煮處理後之省產青花菜，以物性測定儀所測得之
物性值及物性變化曲線圖…………………………………..48
圖4.2 新鮮省產青花菜於不同溫度之蒸餾水中烹煮一小時期間其
尖峰力量之變化……………………………………………..49
圖4.3 在不同溫度(50~70℃)蒸餾水中預煮不同時間(0~60分鐘)之
省產青花菜，再經沸騰蒸餾水烹煮8分鐘後之尖峰力量….51
圖4.4 經不同烹煮處理省產青花菜之甲醇萃取物之還原力……...53
圖4.5 經不同烹煮處理省產青花菜之甲醇萃取物之亞鐵離子螯合
能力…………………………………………………………..55
圖4.6 經不同烹煮處理省產青花菜之甲醇萃取物之DPPH自由基
清除能力……………………………………………………..57
圖4.7 經不同烹煮處理省產青花菜之甲醇萃取物以硫氰酸鐵法在
60℃下測得之抗氧化性……………………………………..60
圖4.8 經不同烹煮處理省產青花菜之甲醇萃取物以硫氰酸鐵法在
不同溫度下測得之抗氧化性………………………………..63
圖4.9 不同烹煮處理省產青花菜之甲醇萃取物在100℃下加熱不
同時間後，以硫氰酸鐵法測得之抗氧化性…………………67
圖4.10 經不同烹煮處理省產青花菜之甲醇萃取物以硫氰酸鐵法
在不同pH值測得之抗氧化性……………………..……….69
表目錄
頁次
表2.1 氧化對人體可能造成的傷害………………………….…….17
表2.2 美國食品與藥物檢驗局（FDA）已核准使用於食品抗氧
化劑與相乘劑………………………………………………..24
表2.3 天然抗氧化劑之來源………………………………………..25
表4.1 不同烹煮處理省產青花菜之甲醇萃取物以硫氰酸鐵法在
不同溫度下反應8小時後之吸光值(500 nm)及吸光值上
升百分比……………………………………………………..66
表4.2 不同烹煮處理省產青花菜之類胡蘿蔔素、類黃酮、抗壞血
酸及總酚類含量……………………………………………..73

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