臺灣博碩士論文加值系統

百香果果皮為食品加工的副產物，其含量佔了整顆果實的一半。利用全果加工所生產的果皮蜜餞不僅含有花青素、總酚及纖維對對人體有益的成分外，能有效利用百香果副產物。
本研究利用國產百香果台農一號 (Passiflora edulis × P. edulis f. flavicarpa) 做全果加工，將百香果果皮製成果皮蜜餞，分析活性成分及抗氧化能力。果皮蜜餞粗纖維含量低於果皮。百香果果實主要花青素來自於外果皮，含量為153.63 ± 6.69 mg/100 g。百香果果皮蜜餞的總花青素、總酚和總類黃酮含量分別為7.44 ± 0.60 mg/100 g，112.58 ± 1.77 mg/100 g及3.04 ± 0.11 mg/100 g，在加工過程中各活性成分均有裂解，其中又以總酚含量影響最大，裂解了89.41%，在外果皮加工前後比較也有類似的結果。
抗氧化實驗中，同濃度下新鮮果皮的DPPH自由基清除能力和還原力比果皮蜜餞高，但亞鐵離子螯合能力比蜜餞低。因此可判斷百香果活性成分和DPPH清除能力、還原力為正相關性，但對亞鐵離子螯合能力則無顯著關係性。利用色差分析儀觀察加工前後的顏色變化，加工後果皮蜜餞比加工前果皮較亮且偏紅。

Passion fruit peel is often regarded as a by-product during food processing and it accounts for up to nearly 50 percent of the weight of passion fruits. Producing candied fruit by using whole fruit was a good alternative because it contains lots of bioactive component such as anthocyanin, phenolic acids and fiber which are bene-ficial for health. In addition, it was an effective utilization of by-products of passion fruit.
The purpose of this study was to use peel of passion fruit “Tai-Non No.1” (Pas-siflora edulis × P. edulis f. flavicarpa) to produce candied peel, and determine it’s bioacitive components and antioxidant capacity. Crude fiber of canied peel was sig-nificant lower than fresh whole peel. The primary anthcyanin content in passion fruit was exocarp, the content was 153.63 ± 6.69 mg/100 g. Total anthocyanin, phenol and flavonoid content of candied peel were 7.44 ± 0.60 mg/100 g, 112.58 ± 1.77 mg/100 g and 3.04 ± 0.11 mg/100 g, respectively. The bioactive components of can-died peel were significantly degraded during manufacturing process. The most de-graded component was total phenol with 89.41% loss after processing; similar re-sults were observed in fresh exocarp and candied exocarp.
Compared to candied group, fresh peel group exhibited strongly DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity and reducing power than candied peel, but with lower ferrous chelating activity than candied peel in the same concentration. The amount of bioacitive components in passion fruit was postively correlated with DPPH radical scavenging activity and reducing power, but not fer-rous chelating activity. The color change of fresh peel group and candied peel group was determined by colorimeter, the result showed that candied peel group was more brightly and redness than fresh peel group.

中文摘要 I
英文摘要 II
圖目次 V
表目次 VI
附錄目次 VII
壹、研究背景與目的 1
貳、文獻回顧 2
一、百香果介紹 2
(一) 百香果 2
(二) 百香果副產物 2
(三) 百香果的益處 3
(四) 百香果營養成分之介紹 3
4.1花青素 (Anthocyanin) 3
4.1.1花青素結構 3
4.1.2花青素特性 3
4.1.3紫百香果果皮中的花青素 4
4.2酚酸 (Phenolic acid) 4
4.3 類黃酮 (Flavonoid) 4
4.4 膳食纖維 (Dietary fiber) 4
二、抗氧化機制與相關物質 5
(一) 自由基介紹 5
(二) 抗氧化機制 5
(三) 抗氧化能力評估方法 5
1. DPPH (1,1-diphenyl-2-picrylhydrazyl) 自由基清除能力 5
2. 螯合亞鐵離子能力 6
3. 還原能力 6
參、實驗材料與方法 7
一．實驗架構 7
二、百香果加工品製備 8
三、實驗材料 9
四、儀器 9
五、實驗方法 10
(一) 百香果果皮加工品之製備 10
(二) 甲醇萃取液製備 10
(三) 總花青素含量之測定 10
(四) 總酚含量之測定 10
(五) 總類黃酮含量之測定 11
(六) 粗纖維含量之測定 11
(七) 水分含量檢測 11
(八) DPPH自由基清除力 11
(九) 螯合亞鐵離子能力 11
(十) 還原力測定 11
(十一) 顏色分析 12
四、統計分析 12
伍、結果與討論 13
一、百香果果皮和果皮蜜餞產率和成分分析 13
二、百香果果皮和果皮蜜餞活性成分分析 13
三、抗氧化能力分析 14
(一) DPPH自由基清除能力 14
(二) 螯合亞鐵離子能力 14
(三) 還原力 15
四、百香果果皮和果皮蜜餞色差分析 15
五、活性成分、抗氧化能力與顏色相關性 15
伍、結論 16
參考文獻 17

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