本研究以外觀特性相異的新竹(代號 HS )與高雄(代號 KS )兩種紅肉火龍果為材料，探討其組成成分及抗氧化能力之差異；另亦以加熱對色素之影響與貯藏期間色素之再生性等，評估火龍果色素安定性之影響因子，藉以了解兩種紅肉火龍果之加工特性。所得結果如下：
1. 一般理化特性上，KS 之總酸度高於 HS；色澤上 KS 之 Hunter L值 (明亮度) 比 HS 低，但 a 值 (紅色度) 與 b 值則較高。此特性使 HS 與 KS 呈示外觀上之差異。HS 與 KS 之基本成分，除了磷含量一致外，其餘含量皆不同。
2. 兩紅肉火龍果汁色素 betacyanin 的組成不同，KS 果汁之betacyanin 濃度為 HS 之1.73倍。火龍果純化 betacyanin 色素粉末中 betanin 含量，HS 與 KS 含量為4.39與8.65 mg/g，KS 之 betanin 色素含量約為 HS 之二倍。
3. 抗氧化成分之含量，KS 比 HS 豐富；抗氧化性質方面，KS 之還原力與捕捉 DPPH 自由基之能力比 HS 佳；螯合亞鐵離子之能力則是 HS 優於 KS。火龍果抗氧化能力之差異，應與 betacyanin色素組成與含量有關。
4. KS 與 HS 火龍果汁之色澤，均受熱而劣變，其劣變程度隨溫度昇高而增加；果汁色素在高溫長時間加熱下，以 pH 3~5 之安定性較好， pH 7 穩定性較差。90℃ 下加熱，色差值(ΔE 值)在品種間具有顯著差異（p<0.01）；pH 對火龍果汁之色差值亦有顯著性差異（p<0.001）。HS 與 KS 皆以 pH 5環境之色素半衰期較長，色素熱安定性較佳。
5. HS 火龍果汁色素之熱安定性較佳，果汁貯藏期間 KS 之再生性較高，而在乙醇環境中亦以 KS 的安定性較佳。
6. 火龍果汁在貯藏期間，pH 與品種對果汁樣品 ΔE 值之影響具有顯著性，而貯藏溫度對 ΔE 值之影響最為顯著（p<0.001），而乙醇濃度對果汁色素黃色度之影響具有顯著性（p<0.001）。

Two kinds of red flesh pitaya in different figure, Hsin-chu (coded HS) and Kaohsiung (coded KS), were used as raw materials to investigate constituents and antioxidant capability. In addition, the factors that affect pigment stability were evaluated by heating on juice and pigment regeneration during storage. A clear explanation on processing quality for both pitayas had been solved. The results obtained were as follows:
1. On acidity, KS was higher than HS; on color, Hunter L of KS was lower than HS, but Hunter a and b values were the reverse. This resulted both pitayas in different appearance. On the other hand, both KS and HS contained different general compositions besides phosphorous content.
2. Compositions of juice pigment in HS and KS were quite different. The betacyanin concentration in KS was 1.73-fold that of HS. Betanin in betacyanin powder was 4.39 and 8.65 mg/g for HS and KS, respectively.
3. KS pitaya was rich in antioxidant components than HS. Comparison of the antioxidant capability, KS had higher reducing power and scavenging DPPH ability than HS, but HS showed higher chelating effect on ferrous ion. The difference between antioxidant properties probably related to betacyanin compositions.
4. Changes in color of pitaya juice were observed due to thermal treatment depending on temperature and time. The deterioration degree was 25℃< 60℃< 80℃<95℃. Pigment showed stability at pH 3~5 and the worst at pH 7. Heating at 90℃, the ΔE value was significantly different by species and pH values (p < 0.01). Both pigments in HS and KS pitaya juice showed the longest half-life at pH 5.
5. HS pitaya fruit juice pigment was more stable by thermal process, while KS was more stable by alcohol. KS pigment had high regeneration ability during storage.
6. Pigment in pitaya juice significantly changed during storage (p < 0.001), and the yellow degree was significantly affected by alcohol concentration (p < 0.001).

目錄
中文摘要 .....................................................I
英文摘要 ...................................................III
圖表索引 ..................................................VIII
壹、前言 .....................................................1
一、研究動機..................................................1
二、研究目的..................................................2
三、文獻整理..................................................3
(一)火龍果簡介................................................3
(二)甜菜苷（betalain）之介紹..................................7
(三)抗氧化性質...............................................19
貳、材料與方法...............................................26
一、實驗設計.................................................26
二、實驗材料.................................................26
三、實驗試藥.................................................26
四、實驗方法.................................................30
1. pH值......................................................30
2. 可溶性固形物..............................................30
3. 總酸度 ....................................................30
4. 色澤......................................................30
5. Betacyanin 分光光度計測定.................................31
6. 波長掃描..................................................31
7. 水分......................................................31
8. 灰分......................................................31
9. 粗蛋白質..................................................32
10. 粗脂質...................................................32
11. 粗纖維...................................................33
12. 碳水化合物...............................................33
13. 鈣含量...................................................33
14. 磷含量...................................................34
15. 果膠含量.................................................35
16. 火龍果色素萃取...........................................35
17. Betacyanin 之純化........................................36
18. Betacyanin 測定..........................................36
19. 總酚類化合物含量測定.....................................37
20. 總花青素含量的測定.......................................37
21. 總類胡蘿蔔素含量測定.....................................38
22. 火龍果甲醇萃取液製備.....................................38
23. 還原力之測定.............................................39
24. 螯合亞鐵離子能力測定.....................................39
25. DPPH（α,α-diphenyl-β-picrylhydrazyl）自由基清除能力測定..39
27. 總生菌數.................................................40
28. 統計分析.................................................40
參、結果與討論...............................................41
一、火龍果成分分析...........................................41
(一)一般理化特性分析.........................................41
(二)基本成分分析.............................................42
(三)Betacyanin 色素分析......................................42
(四)抗氧化能力分析 ...........................................46
二、色素安定性試驗 ...........................................52
(一)色素熱安定性.............................................57
(二)色素的酸鹼安定性.........................................58
(三)Betacyanin色素分解之半衰期...............................58
三、色素再生性試驗 ...........................................71
(一)酸鹼性對火龍果汁色素再生性之影響.........................71
(二)酒精濃度對火龍果汁色素再生性之影響.......................78
(三)貯藏溫度對色素再生性之影響...............................81
肆、結論.....................................................87
伍、參考文獻.................................................88

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