臺灣博碩士論文加值系統

研究指出蒜頭對於增強免疫力，及預防心血管疾病具有良好的效果。然而蒜頭有種令人不易接受的辛辣味，但可藉由發酵後將其去除。本實驗以刺桐、褒忠及彰化等不同產地之蒜頭為原料，利用簡易有效的方法製作黑蒜頭，並比較其抗氧化活性。using 70% methanol and distilled water extract black garlic respectively將發酵後之成品分別以70%甲醇及蒸餾水萃取，萃取物經冷凍乾燥後，分別求其收率，將其定量成一定濃度進行DPPH清除能力（DPPH assay），螯合亞鐵離子能力（Ferrous ions chelating effects），還原力（Reducing power assay）等抗氧化活性測試，並測定其總多酚（Total polyphenols）含量及有機硫化合物(Organosulphide compound)含量。結果顯示，發酵過後之黑蒜頭，以乾燥三天為最佳保存性。DPPH清除能力以水萃取物效果較佳，其IC50以彰化蒜頭最佳為1.43 mg/mL，其次為莿桐3.50 mg/mL及褒忠4.43 mg/mL，皆比未發酵蒜頭之IC50 14.51 mg/mL低，效果佳。螯合亞鐵離子能力以甲醇萃取物顯著優於以水萃取物， 其IC50以彰化最佳為0.52 mg/mL，其次為莿桐0.95 mg/mL及褒忠1.13 mg/mL，而新鮮蒜頭為0.60 mg/mL。還原力以甲醇萃取物較佳，其RP0.5AU以彰化最佳為1.22 mg/ mL，其次為莿桐2.18 mg/mL及褒忠2.58 mg/mL，皆顯著優於未發酵蒜頭7.14 mg/mL。總多酚測試以甲醇萃取為例，經過發酵後黑蒜頭之總多酚含量高低依序為彰化黑蒜頭8.73 mg gallic acid/mL為最高，其次為褒忠6.56 mg gallic acid/mL及莿桐5.59 mg gallic acid/mL，皆高於未發酵蒜頭0.71 mg gallic acid/mL。利用HPLC分析多酚的結果知 gallic acid占了大部分的含量，三種黑蒜頭中以褒忠的總多酚含量最高，其gallic acid為8.65 mg/kg，其次為莿桐及彰化分別為7.16 mg/kg及6.04 mg/kg。利用GC-MS分析有機硫化物的結果顯示，未發酵蒜頭含有6種有機硫化物，發酵後莿桐、褒忠及彰化蒜頭分別含有5、4及10種有機硫化物。其各別含量以二丙烯基三硫醚(Diallyl trisulfide, DATS)最多，其中以彰化發酵蒜頭之DATS含量最高7712.33 µg/g，其次為褒忠及莿桐，其DATS含量分別為4946.07 µg/g及1870.02 µg/g。而未發酵蒜頭之DATS含量為453.79 µg/g。經過簡易方式發酵後的蒜頭其抗氧化能力、有機硫化物、多酚類物質皆顯著高於未發酵者，由結果可知簡易方式發酵黑蒜頭可顯著提升其抗氧化活性及有機硫化物含量。

In previous studies, garlic (Allium sativum L.) has a good effect on improved immunity and preventing cardiovascular disease. However, garlic has a kind of disgust flavor, but it can be removed by fermentation. The present study made black garlic by simple processing used different origin garlic from Yunlin-citong, Yunlin-baozhong and Changhua, in addition comparison of antioxidant capacity. Using 70% methanol and distilled water extract black garlic, respectively. The extracts was dried by freeze-drying, after determine yield quantitative into a certain concentration. Determination included DPPH assay, ferrous ions chelating effects, reducing power assay, total polyphenols and organic sulfide content. Changhua black garlic by distilled water extract showed the best DPPH scavenging activity with IC50 of 1.43 mg/mL followed by Citong 3.50 mg/mL and Baozhong 4.43 mg/mL, are better than raw garlic 14.51 mg/mL. The ferrous ions chelating effect was best for Changhua black garlic by 70% methanol extract owning IC50 of 0.52 mg/mL followed by Citong 0.95 mg/mL and Baozhong 1.13 mg/mL,while raw garlic 0.60 mg/mL. At the same time, Changhua black garlic by 70% methanol extract showed the best reducing power with RP0.5AU of 1.22 mg/mL followed by Citong 2.18 mg/mL and Baozhong 2.58 mg/mL, are better than raw garlic 7.14 mg/mL. In total polyphenols test Changhua black garlic by distilled water extract displayed the highest value of 8.37 mg gallic acid/mL followed by Baozhong 6.56 mg gallic acid/mL and Citong 5.59 mg gallic acid/mL, are better than raw garlic 0.71 mg gallic acid/mL. In addition, we tested phenolic acid content using HPLC. In black garlic the major part of phenolic acid is gallic acid, Baozhong showed the highest value of 8.65 mg/kg followed by Citong 7.16 mg/kg and Changhua 6.04 mg/kg. The results of organic sulfide analysis by GC-MS showed that the raw garlic contained 6 kinds of organic sulfides. After fermentation, Citong, Baozhong and Changhua garlic contained 5, 4 and 10 organic sulfides, respectively. Diallyl trisulfide(DATS) has the highest content, Changhua black garlic displayed the highest value of 7712.33 µg/g followed by Baozhong 4946.07 µg/g and Citong 1870.02 µg/g. The garlic after simple processing antioxidant activity, organic sulfide and polyphenols were significantly higher than raw garlic, and the results showed that the fermentation of black garlic could improve the antioxidant activity and organic sulfide content.

中文摘要……………………………………...…………………………………..……I
英文摘要…………………………………………………...…………………………II
目次…………………………………………………………………………………..III
表目錄………………………………………………………………………...………V
圖目錄………………………………………………………………………...…….. VI
第一章 前言…………………………………………………………………………1
第二章 文獻回顧……………………………………………………………………3
第一節 蒜頭及黑蒜頭之簡介…………………………………………………....3
一、 蒜頭簡介…………………………………………………………………3
二、 黑蒜頭簡介………………………………………………………………5
第二節 蒜頭中有機硫化合物……………………………………………………8
一、 萃取………………………………………………………………………8
二、 有機硫化物之功效………………………………………………………8
(一)、 大蒜素(Allicin) ………………………………………………………….8
(二)、 二丙烯基硫醚(diallyl sulfide, DAS ) …………………………………...9
(三)、 二丙烯基二硫醚(diallyl disulfide, DADS ) …………………………….9
(四)、 二丙烯基三硫醚(diallyl trisulfide, DATS ) …………………………….9
(五)、 阿藿烯(ajoene) …………………………………………………………10
第三節 蒜頭中其他的植化素…………………………………………………..15
一、 多酚類…………………………………………………………………..15
二、 植物固醇………………………………………………………………..17
第三章 研究目的與實驗架構……………………………………………………..19
第一節 研究目的………………………………………………………………..19
第二節 實驗架構……………………………………………………………..…20
第四章 材料與方法………………………………………………………………..21
第一節 材料……………………………………………………………………..21
一、 實驗樣品………………………………………………………………..21
二、 實驗用藥品……………………………………………………………..21
三、 使用儀器………………………………………………………………..23
第二節 黑蒜製作………………………………………………………………..24
一、 製作流程………………………………………………………………..24
二、 水活性測定……………………………………………………………..25
第三節 方法……………………………………………………………………..25
一、 一般成分分析…………………………………………………………..25
二、 抗氧化功能……………………………………………………………..28
三、 有機硫化合物分析……………………………………………………..34
四、 多酚含量分析…………………………………………………………..37
第四節 統計分析………………………………………………………………..40
第五章 結果與討論………………………………………………………………..41
第一節 一般成分分析…………………………………………………………..41
第二節 不同乾燥天數水活性測定……………………………………………..41
第三節 抗氧化能力……………………………………………………………..42
一、 不同萃取方式對於抗氧化能力影響之比較…………………………..42
二、 產地不同之各種蒜頭產品之抗氧化能力比較………………………..43
三、 不同產地發酵蒜頭產品經乾燥三天抗氧化能力比較…......................45
四、 蒜頭所需實體重之抗氧化力…………………………………………..46
第四節 不同產地黑蒜頭有機硫化物及其多酚化合物含量及比較…………..47
一、 有機硫化物種類………………………………………………………..47
二、 有機硫化物定量………………………………………………………..48
三、 多酚含量定量…………………………………………………………..51
第六章 結論………………………………………………………………………..54
第七章 參考文獻…………………………………………………………………..55

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