本研究主要探討青仁﹙T3﹚及黃仁﹙T5﹚兩種不同品系黑豆製作豆腐時之加工適性及黑豆豆腐、豆漿加工過程中抗氧化力與異黃酮之改變。並比較硫氰酸鐵法﹙ferric thiocyanate method﹚及A.O.A.法﹙antioxidative activity test﹚在亞麻油酸系統中之抗氧化性的靈敏度。實驗結果顯示：黃仁黑豆不論在千粒重、豆漿濃度及豆腐產率上皆高於青仁黑豆，且在質地分析上其硬度也較鬆軟，故黃仁黑豆較適合製造黑豆豆腐。於抗氧化性上，以硫氰酸鐵法檢測青仁黑豆時，當劑量在1mg∕ml時於亞麻油酸氧化系統中具最強的抗氧化性，而黃仁黑豆在4mg/ml時於亞麻油酸氧化系統中具最強的抗氧化性。而以A.O.A.法檢測黑豆之抗氧化力時，當萃取物濃度增加時，抗氧化力並無隨著濃度的增加而呈現線性關係。黑豆重複磨漿製成豆腐後，其抗氧化力並不具顯著差異。而黑豆重複磨漿製成豆漿後，其抗氧化力隨著磨漿次數的增加而增加。在異黃酮含量上，青仁與黃仁黑豆間之Genistein含量具顯著差異，但在Daidzein含量上則無顯著差異。在黑豆重複磨漿製得之豆腐及豆漿中，其異黃酮含量也不具顯著差異。在顏色分析上，青仁與黃仁黑豆在a值及b值上皆具顯著差異。重複磨漿製得之豆腐中，以磨漿水重複磨漿製得之豆腐其L值及a值上具顯著差異。重複磨漿製得之豆漿中，以原豆漿重複磨漿製得之豆漿，其L值間具顯著差異。在質地分析上，黃仁黑豆製得之豆腐其質地較青仁黑豆製得之豆腐鬆軟。於此實驗中發現以磨漿水重複磨漿兩次製得之豆腐其膠體不易成型。以磨漿水重複磨漿製得之豆腐，其在硬度、凝聚性、彈性、膠質感及咀嚼性上具顯著差異。以原豆漿重複磨漿製得之豆腐，其在附著性及彈性上具顯著差異。

This research is to study the production efficiency, texture, antioxidative activity and isoflavone contents of tofu and soybean milk make from green-cotyledon black soybean and yellow-cotyledon black soybean. Also, the Ferric Thiocyanate Method and the Antioxidative Activity Test (A.O.A. Method) are both applied in this study to examine and compare the sensitivity in the linoleic acid model system. In terms of production efficiency, test results show that from the same weight ( per 1000 grains ) of two cultivars of soybean, the yellow-cotyledon black soybean generates greater amount of soybean milk and tofu than those of green-cotyledon black soybean. In terms of texture, test results show that tofu from yellow-cotyledon black soybean is softer than that from green-cotyledon black soybean. Therefore, we may conclude that yellow-cotyledon black soybean is more adaptive to tofu processing. In the antioxidative activity tests, results show a significant differene in using the Ferric Thiocyanate Method, but no difference in applying the A.O.A. method. When the Ferric Thiocyanate Method is applied, the greatest antioxidative activity occurs when the extract concentration of green-cotyledon black soybean is 1mg / ml in the linoleic acid model system; however, of yellow-cotyledon black soybean it is 4mg / ml. When the A.O.A. method is applied there is no significant difference between the two cultivars. Nevertheless, in terms of the relationship between antioxidative activity and repetition of grinding, we find that there exists a positive relationship in making soybean milk from yellow-cotyledon black soybean, which is not found in making soybean milk from green-cotyledon black soybean. This positive relationship in not found in the process of making tofu from either green-cotyledon black soybean or yellow-cotyledon black soybean. As to the contents of isoflavone, the results show that there exists a significant difference in the content of Genistein, however not in the content of Daidzein. The difference cannot be found in either tofu or soybean milk that made from green-cotyledon and yellow-cotyledon black soybean, either, when the grinding process of repetition is applied. In the color analysis we find that yellow-cotyledon black soybean shows significant differences in the a-value and the b-value. The analysis on the tofu made from repetition of the grinding process shows that there are significant differences in the L-value and the a-value. However, the analysis on the soybean milk made from repetition of the grinding process shows that there are significant differences only in the L-value. In this study we also find that after twice repeated grinding with grinding water tofu gel is easy to collapse. Also the hardness, the cohesiveness, the springiness, the gumminess, the chewiness, the adhesiveness result from repeated grinding with grinding water are significantly different from those without the repeated grinding process.

目錄表目錄圖目錄中文摘要 Ⅰ英文摘要 Ⅲ第一章 前言 1 第二章 文獻回顧 3 第一節 氧化壓力 3 第二節 生體細胞中的抗氧化防禦系統 8 第三節 天然抗氧化劑 19 第四節 黑豆 38第三章 實驗材料與方法 41 壹、黑豆基本成分分析 41 一、原料之取得 41 二、樣品製備 41 三、一般成分分析 41 四、異黃酮含量測定 41 五、抗氧化力測定 44 貳、不同品種黑豆製造豆腐時加工適性之差異 46一、 黑豆豆腐之製作 47二、 實驗設計 48三、 化學成分分析 48四、 物性分析 48參、重複磨漿方式與次數對黑豆豆腐品質之影響 49 一、實驗設計與樣品製備 49 二、一般成分、抗氧化力及異黃酮含量分析 50 三、顏色分析 50 四、質地分析 50 肆、黑豆豆漿之製備與重複磨漿之影響 51 一、黑豆豆漿之製備 51 二、重複磨漿方式與次數對黑豆豆漿之影響 51 三、抗氧化力及異黃酮含量分析 52 四 、顏色分析 52 伍、統計分析 52第四章 結果與討論 53第五章 結論 103參考文獻 105附錄 129表目錄表一 黑豆及黃豆之一般成分 54表二 黑豆及市售黃豆異黃酮含量 55表三 黑豆原料及市售黃豆之顏色分析 57表四 不同濃度下青仁黑豆之抗氧化力 59表五 不同濃度下黃仁黑豆之抗氧化力 63表六 不同濃度下市售黃豆之抗氧化力 66表七 不同品系黑豆豆腐及黃豆豆腐之一般成分 71表八 青仁、黃仁豆腐及黃豆豆腐之異黃酮含量 73表九 不同品系黑豆豆腐及黃豆豆腐之抗氧化力 74表十 青仁黑豆、黃仁黑豆及黃豆豆腐之顏色分析 76表十一 黑豆豆腐及黃豆豆腐之質地性質 79表十二 千粒重、豆漿濃度、豆腐水分及產率 81表十三 重複磨漿製得之黑豆豆腐之一般成分 84表十四 以磨漿水重複磨漿製得之黑豆豆腐其異黃酮含量 85表十五 以原豆漿重複磨漿製得之黑豆豆腐其異黃酮含量 86表十六 以磨漿水重複磨漿製得之黑豆豆腐之顏色分析 88表十七 以原豆漿重複磨漿製得之黑豆豆腐之顏色分析 89表十八 以磨漿水重複磨漿製得之黑豆豆腐之質地分析 90表十九 以原豆漿重複磨漿製得之黑豆豆腐之質地分析 91表二十 重複磨漿製得之黑豆豆腐之抗氧化力 93表二十一 以磨漿水重複磨漿製得之黑豆豆漿之顏色分析 95表二十二 以原豆漿重複磨漿製得之黑豆豆漿之顏色分析 96 表二十三 以磨漿水重複磨漿製得之黑豆豆漿其異黃酮含量 98表二十四 以原豆漿重複磨漿製得之黑豆豆漿其異黃酮含量 99表二十五 以磨漿水重複磨漿製得之黑豆豆漿其抗氧化力 100 表二十六 以原豆漿重複磨漿製得之黑豆豆漿其抗氧化力 101 圖目錄圖一 活性氧對生物體之傷害及其防禦系統 5圖二 抗氧化劑之間的關聯 11圖三 類黃酮之基本結構 24圖四 各種類黃酮之化學結構 25圖五 十二種類黃酮異構物之化學結構 28圖六 各種不同結構之花青素 34圖七 以硫氰酸鐵法檢測青仁黑豆之抗氧化力 61圖八 以硫氰酸鐵法檢測黃仁黑豆之抗氧化力 64圖九 以硫氰酸鐵法檢測市售黃豆之抗氧化力 67圖十 以A.O.A.法檢測青仁黑豆之抗氧化力 68圖十一 以A.O.A.法檢測黃仁黑豆之抗氧化力 69圖十二 不同品系黑豆 77圖十三 不同品系黑豆豆腐 78圖十四 以硫氰酸鐵法檢測重複磨漿製得之黑豆豆腐之抗氧化力 94圖十五 以硫氰酸鐵法檢測重複磨漿製得之黑豆豆漿之抗氧化力 102

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