臺灣博碩士論文加值系統

氧氣是造成食品劣變的主要因素之一，氧氣的存在會影響食品儲存安定性。而活性包裝，如脫氧劑（oxygen scavenger）的使用，可以減少氧氣對食品品質的不良影響，本實驗擬開發以天然物製成、可應用於液體食品包裝之脫氧膜，並以拉力實驗及儲藏實驗瞭解所研發之脫氧膜之應用性。
脫氧膜主要為高分子聚合物（polymer）、可被氧化之物質（oxidizable compounds）與催化劑（catalyst）之組合，本研究以利用脫氧膜在水中的脫氧量及脫氧速率為主要指標，並輔以氣相層析儀分析包裝上部空氣組成，發現以低密度聚乙烯（LDPE）加上2% 綠茶酒精萃取物粉末與0.1% 硫酸銅所製備之脫氧膜，具有最佳的脫氧效能。在300ml水中，儲存第一天及第十天分別可達到0.03844 mg/cm2及0.0964 mg/cm2之脫氧效果。以實驗室規模的熱壓成型機及商業生產用之押出機所製備之上述脫氧膜，在脫氧效能上並無太大差別。
以萬能拉力機對脫氧膜進行物性分析，結果發現添加2% 綠茶酒精萃取物會減低脫氧膜之抗張強度及延展性，推測配方與塑膠會有相容性問題。由於本實驗所添加之抗氧化劑為天然物，故不需考慮其溶出濃度過高，對人體有造成傷害的可能性。應用儲藏試驗中，將柳橙汁模擬溶液分裝於PP瓶中，以製備之脫氧膜做為瓶蓋內襯，儲存於4℃中15天；結果發現與控制組相比，在溶氧值方面，有明顯之降低。

Oxygen is one of the major factors of the deterioration of foods. The presence of oxygen may decrease the shelf-life of the foods. Using oxygen scavengers on foods can reduce the undesirable effects caused by oxygen. The purpose of this study was to develop the oxygen scavenger film for liquid foods with natural material.
The major components of oxygen scavenger films are polymer, oxidizable compounds, and catalyst. In this study, mainly, the oxygen scavenging capacity and oxygen scavenging rate of the oxygen scavenger film in water were determined. Additionally, the compositions of the head space gas of packaging were measured for evaluating the performance of the films. The results showed that the film composed of low density polyethylene (LDPE), 2% green tea 50% methanol extracted powder, and 0.1% CuSO4 had the best oxygen scavenging efficiency. During 2 and 10 days, the oxygen removed rate of the film was 0.03844 mg/cm2 and 0.0964 mg/cm2, respectively, from 300 ml water. The oxygen scavenging efficiency of films produced by thermal compressor was as much as that made by the extruder.
The physical properties analyses conducted by Instron indicated that
addition of 2% green tea powder extracted with 50% methanol decreased the tensile strength and elongation of the LDPE film. On the other hand, cause we added nature antioxidant component to replace artificial antioxidant component, we have not to worry about metal migration problem. We filled the model solution into PP bottle, and the oxygen scavenger film or was used as the cap gasket. After storing at 4℃ for 15 days, the dissolved oxygen contents of the model solution were significantly lower than that of the control groups.

摘要 I
Abstract………………………………. Ⅱ
目錄….. IV
圖次 VIII
表次 XI
壹、前言 1
貳、文獻整理 2
一、活性包裝（Active Package）在食品上的應用………………………..2
（一） 活性包裝簡介 2
（二） 活性包裝技術 2
二、脫氧劑小包（Deoxidizer sachet） 10
三、脫氧瓶蓋（Deoxidizer cap）之研究 14
（一） 內含脫氧劑之脫氧瓶蓋 14
（二） 塗佈酵母菌之脫氧瓶蓋 15
四、脫氧膜（Deoxidizer film）之研究 17
（一） 光化學脫氧薄膜 18
（二） 包埋或塗佈脫氧劑之脫氧膜 19
（三） 固定化酵素之脫氧膜 20
五、脫氧膜成份之整合與分析 26
（一） 高分子聚合物 26
（二） 可被氧化之物質 27
（三）金屬鹽類催化劑 34
（四） 應用 36
六、具抗氧化性質天然物之簡介 41
七、脫氧膜在商業上之應用 43
（一） Amosorb 3000 43
（二） MXD6系 44
八、包裝材料之簡介 45
（一）塑膠材料之製造 45
（二）成型加工 45
（三）塑膠材料加工法 46
參、材料與方法 52
一、實驗材料 52
（一）LDPE 52
（二）化學藥品 52
二、儀器設備 55
三、實驗方法 56
（一）薄膜製備 56
（二）脫氧膜之脫氧量與脫氧效率測定與分析 61
（三）脫氧膜物性測定 62
（四）天然抗氧化物質中之有效抗氧化成分萃取 63
（五）柳橙汁模擬溶液於脫氧包裝之儲藏試驗 64
肆、結果與討論 65
一、脫氧配方之脫氧效能評估 65
二、探討最佳脫氧效能之脫氧膜中脫氧物質之含量 73
（一）不同比例之綠茶、橘皮、麻竹葉等粉末製備脫氧膜對脫氧量以及脫氧速率之影響 73
（二）不同種類脫氧膜應用於瓶蓋內襯之脫氧效果 82
三、押出機與熱壓成型機所製備脫氧膜之比較 85
（一）押出機與熱壓成型機所製備之脫氧膜於脫氧效能比較……86
（二）押出機與熱壓成型機所製備之脫氧膜於顏色之比較 86
四、添加綠茶、橘皮、麻竹葉粉末所製脫氧膜於物理性質之探討………89
（一）脫氧膜顏色與氣味之變化……………………………………89
（二）脫氧膜所能承受拉力與伸長量之變化………………………89
五、抗氧化物質萃取物製備之脫氧膜之脫氧能力………………………95
（一）綠茶、橘皮、麻竹葉等粉末萃取物對脫氧效能之影響………95
（二）應用2%綠茶酒萃物脫氧膜於瓶蓋內襯之脫氧效果……..100
(三) 添加2%綠茶酒萃物脫氧膜之物理性質…………………...103
六、綠茶酒萃物所製脫氧膜應用於柳橙汁模擬溶液儲存試驗………109
伍、結論 114
陸、參考文獻 116

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