臺灣博碩士論文加值系統

中文摘要

本研究主要以探討三種不同乾燥方法(熱風乾燥、冷凍乾燥、噴霧乾燥)對台灣產黑大蒜抗氧化能力和成分之影響。在抗氧化試驗中，包含清除2,2-diphenyl-1-picrylhydrazyl (DPPH)自由基能力和清除OH‧自由基能力等二種。研究結果顯示，噴霧乾燥和熱風乾燥之清除DPPH自由基能力EC50分別為1.58 mg/mL和1.57 mg/mL，此兩種乾燥方式對保存清除DPPH自由基能力效果最佳；而在清除OH‧自由基能力方面，則以噴霧乾燥方式保存的最佳，其清除OH‧自由基能力EC50為0.81 mg/mL。在總醣含量分析結果，以未經乾燥處理的黑大蒜產率最高為7.29% (w/v)。總酚含量分析結果則以熱風乾燥和噴霧乾燥產率最高，分別為170 ppm ± 4.0 ppm (w/v)和133 ppm ± 3.0 ppm (w/v)。未經乾燥處理的台灣產黑大蒜和生大蒜，二烯丙基二硫化物(Dially disulfide, DADS)含量，分別為849.39 ± 12.28 μg/g和842.56 ± 13.29 μg/g，但兩者經由不同乾燥處理後，DADS卻都有明顯的降低。此外從Fourier Transform Infrared Rays (FTIR)分析訊號顯示，兩者圖譜無明顯差異。


關鍵字:黑大蒜、乾燥、抗氧化、總酚、二烯丙基二硫化物

ABSTRACT

Three different dry methods (hot air-drying, freeze-drying and spray-drying) of black garlic and untreated garlic were studied for their antioxidant effects and chemical components changes. 2,2-diphenyl-1-picryl-hydrazyl (DPPH) free radical scavenging activities and OH free radical scavenging activities were studied the effects of their different dry methods. The experimental results of scavenging DPPH radical capacity (EC50) revealed that were 1.57 mg/mL and 1.58 mg/mL in hot air-drying and spray-drying, respectively. According the results of scavenging DPPH radical capacity (EC50), hot air-drying and spray-drying were better ways to dry the black garlic. The experimental results of scavenging hydroxyl radical capacity (EC50) revealed that EC50 value of scavenging hydroxyl radical spray-drying method was 0.81 mg/mL which was the highest in three drying methods. According the total sugar analysis with phenol-sulfuric acid method, we got the highest yield 7.29% (w/v) from black garlic without drying method. The measurements of total phenolic concentration by folin-ciocalteu method revealed that the phenolic concentration could gain significant high yield 170 ± 4.0 ppm (w/v) and 133 ± 3.0 ppm (w/v) from hot air-drying and spray-drying, respectively. Without any drying method, the content of dially disulfide (DADS) in black garlic and untreated garlic are 849.39 ± 12.28 μg/g and 842.56 ± 13.29 μg /g, respectively. Both of the content of DADS in black garlic and untreated garlic will significantly decrease through drying methods. However, the amount of DADS was decreased after drying. In addition, the FTIR analyses showed no different between these two kinds of garlic after and before drying.


Key Words : Black garlic, Drying, Antioxidant, Total plyphenols, Dially disulfide

目錄

封面內頁
簽名頁
中文摘要................................................ iii
英文摘要................................................ iv
誌謝................................................... v
目錄.................................................... vi
圖目錄.................................................. viii
表目錄.................................................. ix

1. 前言..................................................1
2. 文獻回顧..............................................3
2.1 自由基與活性氧的種類................................3
2.2 自由基與活性氧的主要來源............................5
2.3 自由基與活性氧所引起的氧化傷害.......................7
2.4 自由基與疾病..........................................9
2.5 抗氧化劑..........................................9
2.6 抗氧化活性測定法......................................6
2.7 大蒜(Allium Sativum L.)的簡介.........................19
2.8 黑大蒜的介紹...........................................30
2.9 不同乾燥技術之介紹.....................................31
3. 研究材料與方法..........................................35
3.1 實驗架構..............................................35
3.2 實驗材料..............................................36
3.3 儀器設備..............................................36
3.4 藥品..................................................37
3.5 樣品前處理............................................38
3.6 分析方法..............................................39
4. 結果與討論.............................................42
4.1 黑大蒜之乾燥..........................................42
4.2 不同乾燥方式之抗氧化能力分析............................44
4.3 總醣和總酚含量分析.....................................52
4.4 Diallyl disulfide含量分析.............................58
4.5 黑大蒜和生大蒜FTIR分析.................................68
5. 結論...................................................71
參考文獻...................................................73

圖目錄

圖1 BHA、BHT、TBHQ、PG及Vitamine E之化學結構..........................12
圖2 類黃酮之化學結構..................................................14
圖3 大蒜不同製備方式所得之主要硫化物....................................24
圖4 不同乾燥處理之黑大蒜前後外觀........................................43
圖5 不同乾燥處理之黑大蒜萃取液清除DPPH自由基能力.........................45
圖6 不同乾燥處理之黑大蒜萃取液清除OH‧基能力.............................48
圖7 不同乾燥處理黑之大蒜萃取液清除DPPH自由基和OH‧基之EC50比較.............50
圖8 不同乾燥處理之黑大蒜總醣含量比較圖.......................... .........53
圖9 不同乾燥處理之黑大蒜總多酚含量比較圖..................................55
圖10 未經處理黑大蒜萃取液HPLC分析圖譜.....................................59
圖11 熱風乾燥黑大蒜萃取液HPLC分析圖譜.....................................60
圖12 真空冷凍乾燥黑大蒜萃取液HPLC分析圖譜..................................61
圖13 噴霧乾燥黑大蒜萃取液HPLC分析圖譜.....................................62
圖14 未經處理生大蒜萃取液HPLC分析圖譜.....................................63
圖15 噴霧乾燥生大蒜萃取液HPLC分析圖譜.....................................64
圖16 Diallyl disulfide標準曲線...........................................65
圖17 黑大蒜FT-IR指紋圖譜..................................................69
圖18 黑大蒜和生大蒜的FT-IR指紋圖譜.........................................70


表目錄

表1 自由基與活性氧之主要來源..............................................6
表2 天然抗氧化劑之來源....................................................13
表3 大蒜ㄧ般組成份........................................................22
表4 大蒜之16種油溶性及水溶性化合物..........................................23
表5 大蒜與黑大蒜之硫化物含量................................................31
表6 不同乾燥處理之黑大蒜萃取液清除DPPH自由基能力之EC50........................46
表7 不同乾燥處理之黑大蒜萃取液清除OH‧基能力之EC50............................49
表8 生大蒜萃取液清除DPPH自由基和OH‧基能力之EC50.............................51
表9 不同乾燥處理之黑大蒜總醣含量.............................................54
表10 不同乾燥處理之黑大蒜總多酚含量...........................................56
表11 生大蒜總多酚和總醣含量..................................................57
表12 不同乾燥處理之黑大蒜Diallyl disulfide含量...............................66
表13 不同乾燥處理之生大蒜Diallyl disulfide含量...............................67

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