臺灣博碩士論文加值系統

本研究以八十六年第二期作之台農秈19號及台9號糙米為主要原料，添加不同比例的小麥胚芽作為副原料，以不同蒸煮方式製作成產品。評估添加小麥胚芽對糙米產品的營養價值、理化特性及抗氧化性之影響，並希望製作出營養的保健食品。
糙米產品之營養成分皆隨著小麥胚芽添加量的提高而有增加的趨勢，以添加20%者有較高的含量。兩種不同蒸煮處理對於糙米產品之各種化學組成並無明顯之差異，但經100℃,30分鐘處理之產品有較高之胺基酸及飽和脂肪酸含量。添加小麥胚芽對於糙米產品的溶解度、膨潤力及吸水指標有明顯的改變。以添加20%者有較高的溶解度及較低的膨潤力與吸水指標；兩種不同蒸煮處理中，以120℃,15分鐘處理者有較高之溶解度、膨潤力與吸水指標。而小麥胚芽的添加及較高的處理溫度則會提高糙米產品的黃色度及紅色度。
隨著小麥胚芽添加量的提高，產品中維生素E的含量、抗氧化性及清除自由基之能力皆有增加之趨勢。將糙米產品真空包裝貯藏於室溫下9個月，發現維生素E含量於貯藏期間逐漸流失，使得產品的酸價及過氧化價在貯藏9個月後急速上升，抑制脂質過氧化能力降低。
小麥胚芽雖含有高量的維生素E，但亦含有豐富的脂質及不飽和脂肪酸，於貯藏期間會發生氧化作用。雖然添加小麥胚芽於產品中可提供更佳的營養價值，但超過半年之貯藏對產品之品質效果變差，因此對於糙米產品保存期限的延長仍有待進一步的探討。

Two brown rice varieties, Tainung Sen 19 (TNS 19) and Tai Keng 9 (TK 9) of second crop of 1997, were used as test samples. The brown rice products with different levels of wheat germ and steamed by autocalve with different temperature. The objective of this study is to evaluate the nutritive value, physicochemical properties and antioxant properties.
The nutrition composition of the products including protein, crude fiber, total dietary fiber, essential amino acid, unsaturated fatty acid, mineral and vitamin E were increased by adding wheat germs. The products with 20% wheat germ had the highest nutritive value. Lower temperature (100℃, 30mins) result in higher content of amino acid and fatty acid. The physicochemical properties of the products change with supplementing the wheat germ. At 20% level, the products had the highest solubility, swelling power and the lowest absorption index. Higher temperature (120℃, 15mins) result in higher solubility, swelling power and water absorption index. But no significantly difference between different steam treatment. In addition, the color of the products of the different levels wheat germ and different steam temperature had significantly difference.
Supplementing the products with wheat germ increasing, the amount of vitamin E, antioxidant properties and the ability of scavenging free radical increase, too. The brown rice products were vacuum and storage at ambient temperature for up to 9 months. The gradual loss of vitamin E was found during the storage peroid, and had the greatest losses (＞50%) occuring on the 9th month, which result in the highest acid value and peroxide value and the lowest peroxidant inhibition effect. At this time, the amount of hyperoxidant of the products at 20% level was even more than no adding wheat germ.
Wheat germ is enriched in vitamin E. However, the unsaturated fatty acids of wheat germ also can promote the products to oxidize during the storage. Therefore wheat germ provides higher nutritive value, the quality of the products which storage over 6 months were get bad. The possible beneficial effect for prolonging the shelf life of the brown rice products still have to take the further investigation.

目 錄
中文摘要…………………………………………………………… 1
英文摘要…………………………………………………………… 2
壹、前言…………………………………………………………… 4
貳、文獻整理……………………………………………………… 5
一、稻米的分類與結構………………………………………… 5
二、糙米及米糠之簡介………………………………………….8
1.糙米之簡介……………………………………………….10
2.米糠之簡介……………………………………………….11
三、脂質自氧化…………………………………………………15
四、小麥胚芽之簡介……………………………………………17
1.小麥胚芽的回收………………………………………….17
2.小麥胚芽的成分與營養………………………………….18
3.小麥胚芽的利用………………………………………….18
五、維生素E之簡介……………………………………………19
1.起源……………………………………………………….19
2.維生素E的功用…………………………………………21
3.維生素E之抗氧化性……………………………………21
4.維生素E之來源…………………………………………22
5.維生素E的檢測…………………………………………24
6.維生素E的建議攝取量…………………………………24
參、材料與方法……………………………………………………27
一、材料……………………………………………………….. 27
二、實驗設備………………………………………………….. 27
三、實驗架構…………………………………………………...28
四、實驗方法……………………………………………………29
1.糙米產品之製作….…………………………………………29
2.基本成分分析………………………………………………30
(1)一般化學組成…………………………………………….30
(2)維生素E含量之測定……………………………………32
(3)脂肪酸組成之測定……………………………………….33
(4)胺基酸組成之分析……………………………………….34
(5)微量元素之測定…………………………………………34
(6)米糠醇之測定……………………………………………34
3.理化特性分析……………………………………………..36
(1)膨潤力、溶解度及吸水指標…………………………..36
(2)色澤分析………………………………………………..37
4.包裝貯藏試驗……………………………………………37
5.抗氧化分析………………………………………………38
(1)酸價之測定…………………………………………….38
(2)過氧化價之測定……………………………………….39
(3)抑制脂質過氧化率之測定…………………………….40
(4)清除自由基能力之測定……………………………….40
6.統計分析…………………………………………………41
肆、結果與討論………………………………………………….42
一、不同比例小麥胚芽及蒸煮處理對糙米產品之影響…... 42
(一)對糙米產品營養成分之影響…………………………42
1.糙米穀粉及小麥胚芽之一般化學成分分析…………42
2.對糙米產品一般化學組成之影響……………………42
3.對糙米產品胺基酸組成之影響………………………45
4.對糙米產品脂肪酸組成之影響………..……………..47
5.對糙米產品微量元素成分分析………………….…..52
6.對糙米產品米糠醇之影響…..……………………….55
(二)對糙米產品理化特性之分析…………………………57
1.對糙米產品溶解度之影響…………………………..57
2.對糙米產品膨潤力之影響…………………………..57
3.對糙米產品吸水指標之影響………………………..59
4.對糙米產品色澤之影響……………………………..59
二、貯藏期間糙米產品抗氧化性之變化…………………..62
1.貯藏期間糙米產品維生素E之變化……………….62
2.貯藏期間糙米產品酸價之變化…………………….67
3.貯藏期間糙米產品過氧化價之變化……………….67
4.貯藏期間糙米產品抑制脂質過氧化之變化………..69
5.貯藏期間糙米產品清除自由基能力之變化………..80
伍、結論…………………………………………………………84
陸、參考文獻……………………………………………………86
圖目錄
圖一、稻米之結構………………………………………………………7
圖二、米糠油水解及氧化之途徑……………………………………..12
圖三、米糠醇之化學結構式……………………………………………14
圖四、生育醇及生育三烯純之化學結構式……………………………20
圖五、維生素E之抗氧化機制…………………………………………23
圖六、生育醇之衍生物及其安定的自由基型態………………………23
圖七、總膳食纖維測定之流程圖………………………………………31
圖八、米糠醇測定之流程圖……………………………………………35
圖九、糙米穀粉及小麥胚芽脂肪酸之GC層析圖……………………48
圖十、糙米穀粉米糠醇之HPLC層析圖………………………………56
圖十一、糙米穀粉及小麥胚芽維生素E之HPLC層析圖……………63
圖十二、貯藏0個月之台農秈19號糙米產品抑制過氧化之變化….72
圖十三、貯藏0個月之台梗9號糙米產品抑制過氧化之變化………73
圖十四、貯藏3個月之台農秈19號糙米產品抑制過氧化之變化…..74
圖十五、貯藏3個月之台梗9號糙米產品抑制過氧化之變化………75
圖十六、貯藏6個月之台農秈19號糙米產品抑制過氧化之變化…..76
圖十七、貯藏6個月之台梗9號糙米產品抑制過氧化之變化………77
圖十八、貯藏9個月之台農秈19號糙米產品抑制過氧化之變化…..78
圖十九、貯藏9個月之台梗9號糙米產品抑制過氧化之變化………79
圖二十、貯藏期間台農秈19號糙米產品清除自由基能力之變化…..82
圖二十一、貯藏期間台梗9號糙米產品清除自由基能力之變化……83
表目錄
表一、國人每日維生素E建議攝取量……………………………………26
表二、糙米穀粉及小麥胚芽之一般化學組成分…………………………43
表三、添加小麥胚芽及不同蒸煮處理對糙米產品一般化學組成之影響.44
表四、添加小麥胚芽及不同蒸煮處理對糙米產品胺基酸組成之影響….46
表五、糙米穀粉及小麥胚芽之脂肪酸組成分分析……………………….49
表六、貯藏期間添加小麥胚芽對台農秈19號糙米產品脂肪酸之影響…50
表七、貯藏期間添加小麥胚芽對台梗9號糙米產品脂肪酸之影響…….51
表八、糙米穀粉及小麥胚芽之金屬元素組成分析……………………….53
表九、添加小麥胚芽及不同蒸煮處理對糙米產品金屬元素組成之影響.54
表十、添加小麥胚芽及不同蒸煮處理對糙米產品溶解度及膨潤力之影響.58
表十一、添加小麥胚芽及不同蒸煮處理對糙米產品吸水指標之影響….60
表十二、添加小麥胚芽及不同蒸煮處理對糙米產品色澤之影響……….61
表十三、貯藏期間糙米產品維生素E含量之變化……………………….64
表十四、貯藏期間糙米產品維生素E效力之變化……………………….64
表十五、貯藏期間糙米產品酸價之變化………………………………….68
表十六、貯藏期間糙米產品過氧化價之變化…………………………….68
表十七、貯藏期間糙米產品捕捉自由基能力之變化…………………….81

中央標準局。CNS13446
劉欣智。1997。小麥胚芽油之製備、性質及應用。國立台灣大學農業化學研究所碩士論文。
雷少平。1980。米糠油中米糠醇與對烏腳病之膳食治療之研究。國立台灣大學農業化學研究所碩士論文。
方文助。1991。濕熱處理之米穀粉其理化特性研究。國立中興大學食品科學研究所碩士論文。
須文宏、余嚴尊、黃俊儒。1997。前處理對鼓式乾燥米穀粉沖泡後物理性質之影響。食品科學24：580。
曾慶瀛、余哲仁、洪沄利。1994。烏豆、薏仁和糙米應用於早餐穀粉之製造。中華生質能源學會會誌13：102-109。
須文宏。1998。糙米與不同品種之乾燥米穀粉及其沖泡後糊液的物性研究。食品科學25：514。
林志城。1995。a-生育醇和磷脂質對大豆純化油的抗氧化作用。元培學報2：81-88。
方允中。1994。營養與氧自由基。自由基生物學與醫學2(4)：67-72。
蘇正德。1995。維生素E快速檢測法及其在食品上應用之研究。藥物食品分析1(1)：61-70。
陳輝煌。1991。膨發型米穀雙軸擠壓機加工之最適化研究。國立海洋大學水產食品科學研究所博士論文。
盧訓。1990。鄉間小路 (1)：42-44。
鄭美娟。1996。烘焙科學 (58)：43-45。
楊鵑華。1991。烘焙科學 (53)：54-57。
陳俊榮。1998。原料應用 (150)：36-38。
林慧生。1994。雜糧與畜產 (4)：14-19。
郁凱衡。1999。原料應用 (1)：34-38。
李芳胤、廖秋榮。1992。銅、鋅、鎳在部分台灣污染土壤中之性質與分佈。中華農業化學會誌 30(2)：189-197。
林浩潭、翁素慎、李國欽。1992。作物中重金屬含量調查及我國國民對重金屬取食量之探討。中華農業化學會誌 30：463-470。
American Association of cereal Chemists. 1983. Approved Methods of the AACC. 8th ed. The Association of Cereal Chemists：St. Paul, MN.
Anese, M., Pittia, P. and Nicoli, M. C. 1993. Oxygen consuming properties of heated glucose-glycine aqueous solutions. Ital. J. Food Sci. 3：75-79.
Branen, A. L. 1975. Toxicology and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene. J. Am. Oil Chem. Soc. 52：59-63.
Bass, E. J. 1988. Wheat flour milling. Page 1-68 in “Wheat: Chemistry and Technology”. Y. Pomeranz. ed. The American Association of Cereal Chemists, Inc. St. Paul, Minnesota, USA.
Blekas, G., Tsimidou, M. and Boskou, D.1995. Contribution of a—tocopherol to olive oil stability. Food Chemistry. 52：289-294.
Baublis, A., Decker, E. A. and Clydesdale, F. M. 2000. Antipxidant effect of aqueous extracts from wheat based ready-to-eat breakfast cereals. Food Chemistry. 68：1-6.
Champagne, E. T., Hron, R. J. and Abraham, G. 1991. Stabilizing brown rice product by aqueous ethanol extraction. Cereal Chem. 68(3): 267-271.
Champagne, E. T. 1992. Brown rice stabilization. Page 17-35 in “Rice Science and Technology”. E. M. Wayne. and J. I. Wadsworth. ed. Agricultural Research Service U. S. Department of Agriculture New Orleans, Louisiene.
Cherian, G., Wolfe, F. H. and Sim, J. S. 1996. Feeding dietary oils with tocopherols: effects on internal qualities of eggs during storage. J. Food Sci. 61(1)：15-18.
Diack, M. and Saska, M. 1994. Separation of vitamin E and g-oryzanols from rice bran by normal-phase chromatography. JAOCS. 71(11)：1211-1217.
Dutta-roy, A. K., Gordon, M. J., Campbell, F. M., Duthie, G. G. and James, W. P, T. 1994. Vitamin E requirements, transport, and metabolism: Role of a—tocopherol binding proteins. J. Nutr. Biochem. 5(12)：562-570.
Daood, H. G., Vinkler, M., Markus, F., Hebshi, E. A. and Biacs, P. A. 1996. Antioxidant vitamin content of spice red pepper (paprika) as affected by technological and varietal factors. Food Chemistry. 55(4)：365-372.
Frankel, E. N. 1996. Antioxidants in lipid foods and their impact on food quality. Food Chemistry. 57(1)：51-55.
Hakansson, B., Jagerstad, M., Oste, R., Akesson, B. and Jonsson, L. 1987. The effects of various thermal processes on protein quality, vitamins and selenium content in whole-grain wheat and white flour. J. Food Sci. 52 (6)：269-282.
Johnson, L., Gordon, H. T. and Borenstein, B.1988. Vitamin and mineral fortification of breakfast cereals. Cereal foods world. 33 (3)：278-283.
Juliano, B. O. and Bechtel. D. O. 1985. The rice grain and its gross composition. Pages 17-57 in “Rice Chemistry and Technology”. 2nd ed. B. O. Juliano, ed. The American Association of Cereal Chemists：St. Paul, MN.
Kahlon, T. S., Saunders, R. M., Chow, F. I., Chiu, M.M. and Betschart, A. A. 1990. Influence of rice bran, oat bran, and wheat bran on cholesterol and triglycerides in hamsters. Cereal Chemistry. 67(5): 439-443.
Khalil, A. H. and Mansour, E. H. 1995. The effect of cooking, autoclaving and germination on the nutritional quality of faba beans. Food Chemistry. 54：177-182.
Kerry, J. P., Buckley, D. J., Morrissey, P. A., O,Sullivan, K. and Lynch, P. B. 1998. Endogenous and exogenous a—tocopherol supplementation: effects on lipid stability (TBARS) and warmed-over flavour (WOF) in porcine M. longissimus dorsi roasts held in aerobic and vacuum packs. Food Research International. 31(3)：211-216.
Lingnert, H. and Waller, G. R. 1983. Stability of antioxidants formed from histidine and glucose by the Maillard reaction. J.Agric. Food Chem. 31：27-30.
Lavedrine, F., Ravel, A., Poupard, A. and Alary, J. 1997. Effect of geographic origin, variety and storage on tocopherol concentrations in walnuts by HPLC. Food Chem. 58：135-140.
Morrissey, P. A., Sheehy, P. J. A., Galvin, K., Kerry, J. P. and Buckley, D. J. 1998. Lipid stability in meat and meat products. Meat Science. 49：S73-S86.
Mitsuda, H., Kawai, F. and Yamamoto. A. 1972. Underwater and underground storage of cereal grains. Food Technology. 26：50.
Maningat, C. C. and Juliano, B. O. 1980. Starch lipids and their effect on rice starch properties. Starch 32(3)：76-82.
Nicolosi, R. J. and Rogers, E. J. 1992 . Rice bran oil and its health benefits. Page 421-437 in “Rice Science and Technology”. E. M. Wayne. and J. I. Wadsworth. ed. Agricultural Research Service U. S. Department of Agriculture New Orleans, Louisiene.
Odin, A. P. 1997. Vitamins as antimutagens: Advantages and some possible mechanisms of antimutagenic action. Mutation Research. 386：39-67.
Ory, R. L., DeLucca, A. J., Angelo, A. J. and Dupuy, H. P. 1980. Storage quality of brown rice as affected by packaging with and without carbon dioxide. J. Food. Prot. 43：929.
Piironen, V., Syvaoja, E. L., Varo, P., Salminen, K. and Koivistoinen, P. 1986. Tocopherols and tocotrienols in cereal products from Finland. Cereal Chem. 63(2): 78-81.
Ramarathnam, N., Osawa, T. O. and Kawakishi, S. 1995. The contribbution of plant food antioxidants to human health. Trends in Food Sci. Technol. 6：75-82.
Pirini, M., Gatta, P. P., Testi, S., Trigari, G. and Monrtti, P. G. 2000. Effect of refrigerated storage on muscle lipid quality of sea bass (Dicentrarchus labrax) fed on diets containing different levels of vitamin E. Food Chem. 68：289-293.
Pomeranz, Y. 1988. Chemical composition of kernel structures. Page 97-158 in “Wheat: Chemistry and Technology”. Y. Pomeranz. ed. The American Association of Cereal Chemists, Inc. St. Paul, Minnesota, USA.
Schoch, T. J. 1964. Pages 106 in “Methods in Carbohydrates Chemistry”. R. L Whistler, ed. Academic Press: NY.
Slover, H. T., Shelley, L. M. and Burks, T. L. 1966. Identification and estimation of tocopherols by gas liquid chromatography. Chromatography. 44：161.
Sowbhagya, C. M. and Bhattacharya, K. R. 1976. Lipid autoxidation in rice. J. Food Sci. 41：1018.
Shimada, K., Fujikawa, K., Yahara, K. and Nakamura, T. 1992. Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion. J. Agric. Food Chem. 40：945-948
Sidhu, J. S., Al-Hooti, S. N. and Al-Saqer, J. M. 1999. Effect of adding wheat bran and germ fractions on the chemical composition of high-fiber toast bread. Food Chem. 67：365-371.
Sharp, R. V. and Timme, L. K. 1986. Effects of storage time, storage temperature, and packaging method on shelf life of brown rice. Cereal Chem. 63：247.
Salo-Vaananen, P., Ollilainen, V., Mattila, P., Lehikoiene, K., Salmela-Molsa, E. and Piironen, V. 2000. Simultaneous HPLC analysis of fat-soluble vitamins in selected animal products after small-scale extraction. Food Chem. 71：535-543.
Thakur, M. L. and Srivastava, U. S. 1996. Vitamin E metabolism and application. Nutrition Research. 16(10)：1767-1809.
Wahle, K. W. J., Hoppe, P. P. and McIntosh, G. 1993. Effects of storage and various intrinsic vitamin E concentrations on lipid oxidation in dried egg powders. J. Sci Food Agric. 61：463-469.
Wolf, R., Wolf, D. and Ruocco, V. 1998. Vitamin E: the radical protector. Journal of the European Academy of Dermatology and Venereology. 10：103-117.
Xiaoyuan, W. and Peter, J. Q. 1999. VitaminE and its function in membranes. Progress in Lipid Research. 38：309-336.