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研究生:劉家暐
研究生(外文):Chia-Wei Liu
論文名稱:紫菜酒之釀造及其抗氧化活性分析
論文名稱(外文):Preparation of Porphyra dentata wine and evaluation of its antioxidative activity
指導教授:蔡國珍
指導教授(外文):Guo-Jane Tsai
學位類別:碩士
校院名稱:國立臺灣海洋大學
系所名稱:食品科學系
學門:農業科學學門
學類:食品科學類
論文種類:學術論文
論文出版年:2006
畢業學年度:94
語文別:中文
論文頁數:99
中文關鍵詞:紫菜抗氧化
外文關鍵詞:Porphyrawineantioxidation
相關次數:
  • 被引用被引用:7
  • 點閱點閱:1163
  • 評分評分:
  • 下載下載:270
  • 收藏至我的研究室書目清單書目收藏:0
摘要
紫菜(Porphyra dentata)為一種可食性紅藻,含豐富蛋白質、多醣及許多營養成分,具有免疫及抗氧化等生理活性。本研究旨在探討紫菜酒釀造條件及初步分析其抗氧化活性。市售乾燥紫菜水分含量6.86%,粗蛋白、粗脂肪、粗纖維、醣份及灰分含量分別為30.07%、3.96%、3.37%、47.32%及8.42%。將紫菜粉碎後過篩(0.42 mm mesh)作為原料進行研究,從六種酵素α-amylase、cellulase、α / β-galactosidase、glucoamylase及pectinase中選出pectinase對紫菜懸浮液水解效果最佳,且最適酵素添加濃度為70 U / mL。從78株酵母菌選出耐鹽性較佳32株菌,再由紫菜酒釀製篩選出3株最佳釀酒菌株,分別為Saccharomyces No. 34、No. 47及No. 63。因紫菜多醣黏度大,調整0.25%∼1%紫菜粉末進行發酵,其最適粉末濃度為0.75%,當糖度調至21%及起始pH值為5.0時,可得到酒精度為13∼14%之紫菜酒。將3株酵母菌所釀製之紫菜酒、紫菜熱水萃取液、15%酒精萃取液及pectinase水解液分別進行抗氧化活性分析。15%酒精萃取液其總酚含量為12.87 μg / mL,以No. 34菌株釀製所得紫菜酒之總酚含量為59.95 μg / mL。熱水萃取液、15%酒精萃取液及pectinase水解液其還原potassium ferricyanide(赤血鹽)之還原力相對於維生素C含量分別為11.29、4.75及26.98 μg / mL,No. 47與No. 63酒液其還原力為72.35及105.50 μg / mL。熱水萃取液、15%酒精萃取液及水解液清除50% DPPH自由基所需濃度(IC50)相對於維生素C含量分別為1.84、1.92及4.32 μg / mL,No.34與No.47酒液為34.00及28.12 μg / mL。
Abstract
Porphyra dentata, one kind of edible red algae, is rich in proteins, polysaccharides, minerals and vitamins. It has several biological activities including immune-modulating activity and antioxidative activity. The aims of this research are to make Porphyra dentata wine and to evaluate its antioxidative activity. The contents of moisture, crude protein, crude fat, crude fiber, carbohydrate and ash in commercially dried Porphyra dentata were 6.86, 30.07, 3.96, 3.37, 47.32 and 8.42%, respectively. P. dentata powder with a size of 0.42 mm mesh is used in this study. Among six tested enzymes of ��-amylase, cellulase, �� - and ��- galactosidase, glucoamylase, and pectinase, pectinase with final concentration of 70 U / mL was chosen to digest Porphyra dentata. Three strains of Saccharomyces No.34, No.47 and No.63 were chosen as the starters after screening the capabilities of salt tolerance and ethanol production of 78 collected yeast isolates. Due to the limit of high viscosity of Porphyra polysaccharides, the optimal concentration of P. dentata suspension for wine making is 0.75%. The initial pH value and sugar content for wine making are 5.5 and 21%, respectively. After fermentation by 3 yeast starters at 25oC for 10 days the P. dentata wine with ethanol content of 13%-14% is obtained. The total polyphenol contents and antioxidative activity of the hot water extract, 15% ethanol extract, the enzymatic hydrolysate and the wines of Porphyra dentata were further evaluated. The contents of total polyphenol in 15% ethanol extract of Porphyra dentata and No.34 wine were 12.87 and 59.95 μg / mL, respectively. The reducing activities which were expressed as vitamin C equivalents by potassium ferricyanide assay of the hot water extract, 15% ethanol extract, hydrolysate of Porphyra dentata and No.47 and No.63 wines were 11.29, 4.75, 26.98, 72.35 and 105.50 μg / mL, respectively. The IC50 for scavenging the free radical of DPPH were expressed as vitamin C equivalents of the hot water extract, 15% ethanol extract and hydrolysate were 1.84, 1.92 and 4.32 μg / mL, respectively. The IC50 for No.34 and No.47 wines were 34.00 and 28.12 μg / mL.
目錄
中文摘要---------------------------------------------------------------------------------I
英文摘要-------------------------------------------------------------------------------III
壹、 前言-------------------------------------------------------------------------------1
貳、 文獻整理-------------------------------------------------------------------------3
一、 海藻---------------------------------------------------------------------------------3
二、 紫菜特性---------------------------------------------------------------------------3
1.紫菜之組成份------------------------------------------------------------------4
2.紫菜膳食纖維之功能---------------------------------------------------------5
3.抗腫瘤之活性------------------------------------------------------------------6
4.降低血膽固醇------------------------------------------------------------------8
5.免疫活性與抗致突變性------------------------------------------------------9
三、 抗氧化性質-----------------------------------------------------------------------9
1.自由基與活性氧--------------------------------------------------------------10
2.抗氧化劑與其作用機制-----------------------------------------------------10
3.紫菜之抗氧化性-----------------------------------------------------13
四、 製酒流程相關變因-------------------------------------------------------------14
1.調配之添加物-----------------------------------------------------------------14
2.酵母菌--------------------------------------------------------------------------15
3.酒精發酵-----------------------------------------------------------------------16
4.陳化作用-----------------------------------------------------------------------17
5.勾兌與調味--------------------------------------------------------------------18
五、 酒液中之風味物質-------------------------------------------------------------18
1.醇類-----------------------------------------------------------------------------19
2.酯類-----------------------------------------------------------------------------19
3.酸類-----------------------------------------------------------------------------20
4.羰基化合物--------------------------------------------------------------------20
5.含硫化合物--------------------------------------------------------------------21
參、 實驗設計-----------------------------------------------------------------------22
肆、 材料與方法--------------------------------------------------------------------23
一、 材料------------------------------------------------------------------------------23
2.原料 --------------------------------------------------------------------23
2.水解酵素 --------------------------------------------------------------------23
3.化學藥品 --------------------------------------------------------------------23
4.培養基 -----------------------------------------------------------------------25
二、 儀器設備-------------------------------------------------------------------------25
三、 實驗方法-------------------------------------------------------------------------26
1.原料前處理--------------------------------------------------------------------26
2.原料加熱溫度探討-----------------------------------------------------------26
3.酵素水解製備-----------------------------------------------------------------27
3.1糖解酵素篩選------------------------------------------------------------27
3.2糖解酵素用量------------------------------------------------------------27
3.3糖解水解溫度------------------------------------------------------------27
3.4蛋白酶酵素篩選---------------------------------------------------------28
3.5蛋白酶與糖解酵素混合水解------------------------------------------28
4.發酵條件-----------------------------------------------------------------------28
4.1菌株來源------------------------------------------------------------------28
4.2酵母菌篩選---------------------------------------------------------------28
4.3 原料均質與粉碎處理探討--------------------------------------------29
4.4紫菜粉末濃度探討------------------------------------------------------29
4.5酒液糖度探討------------------------------------------------------------30
4.6菌酛接種量---------------------------------------------------------------30
4.7起使pH值探討----------------------------------------------------------30
4.8含氮物質探討------------------------------------------------------------30
4.9發酵天數與溫度---------------------------------------------------------31
4.10不同菌株組合發酵 ---------------------------------------------------31
4.11最適酵素濃度添加發酵-----------------------------------------------31
4.12蛋白酶添加釀酒-------------------------------------------------------32
5.分析方法-----------------------------------------------------------------------32
5.1原料一般成分分析------------------------------------------------------32
5.2發酵後酒液之分析------------------------------------------------------35
5.2.1酵母菌數分析-----------------------------------------------------35
5.2.5酒精度分析--------------------------------------------------------35
5.2.3總酸分析-----------------------------------------------------------35
5.2.4鹽分分析-----------------------------------------------------------36
5.2.5還原糖分析--------------------------------------------------------36
5.2.6胺基態氮分析-----------------------------------------------------38
5.2.7揮發性酯分析-----------------------------------------------------38
5.2.8色度比分析--------------------------------------------------------39
5.2.9殘糖測定-----------------------------------------------------------39
6.抗氧化測定--------------------------------------------------------------------39
6.1原料萃取液、酵素水解液與酒液處理-------------------------------39
6.2總酚含量分析------------------------------------------------------------40
6.3抗氧化活性分析---------------------------------------------------------40
6.3.1 DPPH自由基清除能力------------------------------------------40
6.3.2 還原力測定-------------------------------------------------------41
7.酒液嗜好性品評分析--------------------------------------------------------41
四、統計分析---------------------------------------------------------------------------42
伍、 結果與討論--------------------------------------------------------------------43
一、 紫菜之組成份-------------------------------------------------------------------43
二、 原料加熱處理之探討----------------------------------------------------------43
三、 以酵素水解紫菜----------------------------------------------------------------45
1.糖解酵素篩選---------------------------------------------------------------45
2.糖解酵素用量---------------------------------------------------------------46
3.糖解酵素水解溫度---------------------------------------------------------47
4.蛋白酶之篩選---------------------------------------------------------------47
四、 紫菜酒之釀造-------------------------------------------------------------------48
1.酵母菌耐鹽性篩選---------------------------------------------------------48
2.釀酒菌酛之篩選------------------------------------------------------------49
3.菌酛培養基探討------------------------------------------------------------49
4.紫菜酒釀製條件探討------------------------------------------------------50
4.1紫菜原料均質與粉碎探討-------------------------------------------50
4.2紫菜粉末濃度探討----------------------------------------------------51
4.3糖度的探討-------------------------------------------------------------51
4.4釀酒菌酛量-------------------------------------------------------------52
4.5起始pH探討-----------------------------------------------------------53
4.6含氮物質探討----------------------------------------------------------53
4.7發酵最適天數與溫度-------------------------------------------------54
4.8不同菌株組合發酵----------------------------------------------------55
4.9紫菜酒釀造所需酵素最適添加量----------------------------------56
4.10蛋白酶添加釀酒------------------------------------------------------57
五、 原料萃取液、水解液及紫菜酒抗氧化能力探討---------------------------58
陸、 結論-----------------------------------------------------------------------------62
柒、 參考文獻-----------------------------------------------------------------------63
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