臺灣博碩士論文加值系統

本實驗以遠紅外線結合冷凍乾燥方式乾燥小麥草汁，探討此加工方式之乾燥效率及其對樣品抗氧化性質之影響。結果顯示，遠紅外線能減少50%以上的乾燥時間，且提高乾燥溫度及縮短樣品與遠紅外線放射器之距離皆有助於提升乾燥速率。抗氧化活性測試方面，遠紅外線處理能提高樣品DPPH自由基清除能力、還原力、ABTS自由基能力、總酚類化合物含量。推測由於加熱處理釋放一些原本結合態的抗氧化活性物質或促進梅納反應產生還原性產物。超氧陰離子清除能力方面所有樣品在低濃度下便達到很高的清除率。然加熱處理也伴隨一些活性物質之破壞，多數遠紅外線處理樣品之類黃酮化合物含量較控制組低。經過一序列式酸鹼萃取小麥草中酚酸，續以高效液相層析進行定量，結果顯示，在各萃取物中主要酚酸皆為阿魏酸，並以鹼萃取物有最多的酚酸種類及含量。適當遠紅外線處理(40℃，距離5 cm)能提升樣品中之酚酸含量。

In this study, wheat grass juice was treated with freeze drying combined with far infra-red (FIR). Drying efficiency and antioxidant properties of wheat grass juice powder (WGJP) were then investigated. Result showed that FIR is capable of decreasing the drying time by 50%, and increasing drying temperature and shortening the distance between FIR emitter and samples would be an effective way to raise drying rate. As to antioxidant activities, samples treated by FIR exhibited higher scavenging ability of DPPH and ABTS radical, reducing power and total phenol content (TPC). It could be explained by the fact that heat treatment could liberate some bonded antioxidants and facilitate Milliard reaction that produces reductive products. All samples exhibited high scavenging ability of superoxide anion with low concentrations (12.5 mg/ ml). However, heat treatment also caused breakdown of some active spieces. Total flavonoid content of most samples were lower than that of control.
Phenolic acid in WGJP was quantified by high performance liquid chromatography after a sequential extraction. Results showed that ferulic acid is the dominant phenolic acid in all extracts of wheat grass, and the most various kinds and the largest content of phenolic acid were obtained in alkaline extract. Our results also suggested that appropriate treatment by FIR dehydration conditions could increase the phenolic acid contents in WGJP.

中文摘要………………………………………………Ⅰ
英文摘要………………………………………………Ⅱ
目錄……………………………………………………Ⅲ
圖目錄…………………………………………………Ⅶ
表目錄…………………………………………………Ⅸ
附錄目錄………………………………………………Ⅹ
壹、前言…………………………………………………1
貳、文獻回顧……………………………………………3
一、小麥草…………………………………………………….. …….3
二、遠紅外線 ……………………………………………………….4
(一)遠紅外線乾燥之優點……………………………………4
(二)遠紅外線乾燥之缺點……………………………………5
(三)遠紅外線在食品加工上之應用及研究…………………5
三、冷凍乾燥 ………………………………………………………11
(一)原理、步驟………………………………………………11
(二)裝置、系統……………………………………………..12
(三)冷凍乾燥之特點 ………………………………………13
四、自由基、活性氧………………………………………………..14
(一)定義 ……………………………………………………14
(二)生理學上之影響 ………………………………………15
五、抗氧化物………………………………………………………..18
(一)天然抗氧化物 …………………………………………18
(二)影響抗氧化物功能之因素 ……………………………31
(三)抗氧化物之促氧化效應 ………………………………33
六、體外抗氧化活性測定…………………………………………..34
(一)自由基、活性氧清除能力………………………………34
(二)還原力測定 ……………………………………………36
(三)金屬螯合能力 …………………………………………36
(四)抑制油脂氧化能力 ……………………………………36
參、材料方法 ………………………………………….38
一、小麥草…………………………………………………………..38
二、試劑……………………………………………………………..38
三、樣品前處理……………………………………………………..40
四、乾燥……………………………………………………………..40
(一)遠紅外線冷凍乾燥…………………………………………40
(二)冷凍乾燥……………………………………………………41
五、小麥草粉水萃取液製備………………………………………..41
六、基本成分分析…………………………………………………..42
七、抗氧化活性測定………………………………………………..42
(一)DPPH自由基清除能力測定 ……………………………42
(二)還原力測定 ………………………………………………43
(三)超氧陰離子自由基清除能力測定 ………………………43
(四)總酚類化合物含量測定 ……………………….………44
(五)總類黃酮化合物含量測定 …………………….……...44
(六)ABTS自由基清除能力測定 …………….………………45
八、褐變度測定……………………………………………………..45
九、酚酸含量測定………………………………………………......45
十、統計分析…………………………………………………………47
肆、結果討論……………………………………………49
一、基本成分分析…………………………………………………..49
二、遠紅外線冷凍乾燥………………………………………………49
三、抗氧化性質測定………………………………………………..52
(一)DPPH自由基清除能力測定 ...………………………...52
(二)超氧陰離子自由基清除能力測定………………………56
(三)還原力測試………………………………………..…….58
(四)ABTS自由基清除能力…..……………………………..60
(五)總類黃酮含量測定………………………………………64
(六)總酚類化合物含量………………………………………64
四、褐變度測定……………………………………………………..67
五、酚酸含量測定…………………………………………………..70
(一)水萃取酚酸………………………………………………73
(二)甲醇萃取酚酸含…………………………………………75
(三)鹼萃取酚酸含量…………………………………………77
(四)酸萃取酚酸含量…………………………………….......79
伍、結論…………………………………………………83
陸、參考文獻……………………………………………85
柒、附錄……………………………………………….100




圖目錄
圖一、 一些常見類胡蘿蔔素之結構……………………………………21
圖二、維生素C及其氧化產物…………………………….…………….25
圖三、 維生素E之結構(支鏈飽和型及支鏈不飽和型)…….………….27
圖四、實驗流程圖………………………………………………..………48
圖五、小麥草汁以不同遠紅外線冷凍乾燥條件進行乾燥之乾燥曲線………………………………………………………………..53
圖六、冷凍乾燥條件對小麥草汁粉水萃物DPPH自由基清除能力之影響………………………………………………………….……...55
圖七、冷凍乾燥條件對小麥草汁粉水萃物超氧陰離子清除能力之影響.....……………………………………………………………….57
圖八、冷凍乾燥條件對小麥草汁粉水萃物還原力之影響……………..59
圖九、冷凍乾燥條件對小麥草汁粉水萃物ABTS自由基清除能力之影響…………………………………………………………......……63
圖十、冷凍乾燥條件對小麥草汁粉水萃物類黃酮含量之影響………..65圖十一、冷凍乾燥條件對小麥草汁粉水萃物總酚類化合物之影響…..66
圖十二、冷凍乾燥條件對小麥草汁粉水萃物褐變度之影響…………..69
圖十三、酚酸標準品之化學結構……………………………………......71
圖十四、標準品及四種冷凍乾燥小麥草汁粉末萃取物之層析圖……..72



表目錄
表一、一些活性氧及相關物質……………………………………..16
表二、活性氧生成…………………………………………………..17
表三、生物體內對抗氧化傷害之機制…………………………………..19
表四、食物基質及加工處理對胡蘿蔔素生物可應用性之影響………..23
表五、主要的類黃酮……………………………………………………..29
表六、冷凍乾燥小麥草汁粉末基本成分分析…………………………..50
表七、樣品乾燥條件及時間…………………………………………......51
表八、冷凍乾燥條件對小麥草汁粉水萃物還原力抗氧化力常數之影響
……………………………………………………………………..61
表九、遠紅外線冷凍乾燥小麥草汁粉末水萃取物之酚酸含量……......74
表十、遠紅外線冷凍乾燥小麥草汁粉末甲醇萃取物之酚酸含量……..76
表十一、遠紅外線冷凍乾燥小麥草汁粉末鹼萃取物之酚酸含量…......78
表十二、遠紅外線冷凍乾燥小麥草汁粉末酸萃取物之酚酸含量……..80
表十三、不同萃取液中之酚酸含量……………………………………..82

附錄目錄
附圖一、遠紅外線冷凍乾燥(40℃，7 cm)小麥草汁粉末各種萃取物之層析圖………………………………………………………..100
附圖二、遠紅外線冷凍乾燥(50℃，7 cm)小麥草汁粉末各種萃取物之層析圖………………………………………………………..101
附圖三、遠紅外線冷凍乾燥(60℃，7 cm)小麥草汁粉末各種萃取物之層析圖………………………………………………………..102
附圖四、遠紅外線冷凍乾燥(40℃，5 cm)小麥草汁粉末各種萃取物之層析圖………………………………………………………..103
附圖五、遠紅外線冷凍乾燥(50℃，5 cm)小麥草汁粉末各種萃取物之層析圖………………………………………………………..104
附圖六、遠紅外線冷凍乾燥(60℃，5 cm)小麥草汁粉末各種萃取物之層析圖………………………………………………………..105

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