臺灣博碩士論文加值系統

山藥為薯蕷科 ( Dioscoreaceae ) 薯蕷屬 ( Dioscorea ) 多年生蔓性根莖類植物，山藥主要利用部位為塊莖亦稱為擔根體，具有許多藥理功效，為目前常用於食用、藥用及保健用之生藥原料；山藥廣泛添加於人類飲食中多年，因此目前市面上含有山藥之食品或產品不勝枚舉，故本研究將山藥先製作成粉體，並進一步製作成液體及固體兩種形式之產品開發，以增加山藥於市面上產品多樣化之選擇。本研究於第一部分將五種品種系山藥經冷凍乾燥後得到山藥凍乾粉末，並經實驗選拔出兩種山藥優質品系，以作為第二部分山藥原料之選用，並製作成山藥單複方中草藥飲品；於第四章將山藥凍乾粉末利用擠壓技術製成組織化山藥素肉產品，將上述三部分所製成之原料及產品進行物化性質、抗氧化活性及機能性成分含量三大主要分析項目，來探討不同山藥原料、產品製罐前後之變化情形及產品開發之可行性。
結果顯示出，TA01與TA05為五種品種系山藥中具較高抗氧化活性及機能性成分，因此將此兩種優質山藥原料搭配複方中草藥，以70 % 乙醇及沸水兩種萃取方式萃取所得萃取液後，再調配製成山藥單複方中草藥飲品。經實驗後證實複方飲品較單方飲品為佳，另以沸水萃取較70 % 乙醇萃取具有較佳之評價，而兩種品種系山藥原料之取決卻各有較佳之評價且差異性不大，故山藥單複方中草藥飲品之開發具有其可行性。另將山藥凍乾粉末利用於擠壓技術製成組織化山藥素肉產品，經實驗後可發現以添加10 % 山藥凍乾粉末之官能評價為最佳，而以添加15 % 山藥凍乾粉末為最差，但添加四種不同比例山藥粉末含量皆可製成組織化山藥素肉產品且評價亦不低，故利用擠壓技術製成組織化山藥素肉產品之可行性相當高。本研究所製得山藥產品之分析數據，可提供日後食品研發人員於開發山藥相關產品之參考依據，並可增添山藥相關產品之多樣性及選擇性。

Yams are perennial climbing rhizomatic plants of the Dioscorea species, which belong to Dioscoreaceae family, the portion of the yam utilized mainly is the tuber, which has a lot of pharmacological efficiency, for being daily eating at present, the medicinal and healthy drug materials; The yam has already been added for many years in the human diet extensively, so there are a lot of foods or products containing the yam on the market at present; so this research makes the yam into powder , and further makes the product of two kinds of forms into liquid and solid, in order to increase the diversified choices of the products on the market of yam. This research makes five kinds of yams to the frozen powder after freeze drying on chapter two, and is offered the high quality varieties / lines of two kinds of yams by experiment materials selection, in order to be regarded as the yams raw materials of chapter three, make into a Chinese medicinal herbs folk and compound prescription of yams beverages, and make the frozen flour of the yams to textured vegetable-meat products of the yams by extrusive technology on chapter four, carry on taking materials and products above mentioned three chapters to test physicochemical properties, antioxidant activities and functional contents of three main analysis work, and research the changes of different yams materials and products before and after processing and feasibility of product development.
The result shows that TA01 and TA05 are two kinds of Chinese yam varieties / lines of higher antioxidant activities and functional contents among five kinds of yams varieties / lines. So regard this two kinds of yam varieties / lines as main yam materials making the Chinese medicinal herbs folk and compound prescription of yams beverages, the folk prescription has higher appraisal than compound prescription, and boiling water extraction has higher appraisal than 70 % ethanol extraction after testing, but two yam varieties / lines materials have each good appraisal with little differences, so making the Chinese medicinal herbs folk and compound prescription of yams beverages has its feasibility. Making the frozen flour of the yams to textured vegetable-meat products of the yams by extrusive technology, one can find the appraisal of adding 10 % frozen flour of the yams being best after testing, and for being worst with the appraisal of adding 15 % frozen flour of the yams, but adding four different Chinese yam powder proportion content this can make to textured vegetable-meat products of the yams and appraise also not low, so it is quite high to utilize extrusive technology of making textured vegetable-meat products of the yams. This research makes the analysis data of the yam products which can offer to researcher in the reference basis of developing relevant products of yam in the future and can add the variety and alternative of the relevant products of yam.

Key words: yam, folk and compound prescription Chinese medicinal herbs, extrusive
technology, textured vegetable-meat of yam, antioxidant activities.

摘要…………………………………………………………………………………..Ⅰ
Abstract………………………………………………………………………………Ⅱ
目次…………………………………………………………………………………..Ⅳ
圖次…………………………………………………………………………………..Ⅹ
表次………………………………………………………………………………..ⅩⅠ
前言……………………………………………………………………………………1
第一章、文獻回顧…………………………………………………………………......2
一、山藥…………………………………………………..……………………………3
( 一 ) 山藥之簡介……………………………………………………..……….3
( 二 ) 山藥之品種特性………………………………………………………...4
( 三 ) 山藥之營養成分與機能性成分………………………………………...6
( 四 ) 山藥之藥理功效與醫藥利用價值……………………………………...6
( 五 ) 山藥之加工及利用……………………………….………….………….8
( 六 ) 山藥之發展展望………………………………………………………...9
二、中草藥……………………………………………………………………………11
( 一 ) 藥材之介紹…………………………………………………………….11
( 二 ) 中草藥之簡介………………………………………………………….16
( 三 ) 中草藥與食品之關係………………………………………………….17
( 四 ) 中草藥之開發應用…………………………………………………….17
( 五 ) 中草藥之未來發展趨勢……………………………………………….18
三、食品擠壓…………………………………………………………………………20
( 一 ) 食品擠壓技術之介紹………………………………………………….20
( 二 ) 食品擠壓技術之發展………………………………………………….22
( 三 ) 食品擠壓機之分類…………………………………………………….23
( 四 ) 食品擠壓機之構造…………………………………………………….26
( 五 ) 食品擠壓之加工變數………………………………………………….27
四、組織化植物蛋白…………………………………………………………………29
( 一 ) 組織化植物蛋白之定義……………………………………………….29
( 二 ) 組織化植物蛋白之原料……………………………………………….29
( 三 ) 組織化植物蛋白形成之原理………………………………………….30
( 四 ) 組織化植物蛋白之製程……………………………………………….30
( 五 ) 組織化植物蛋白於擠壓技術之發展………………………………….32
第二章、五種品種系山藥之物化性質、抗氧化活性及機能性成分含量之探討…33
摘要……………………………………………………………………………..34
前言……………………………………………………………………………..35
實驗架構………………………………………………………………………..37
材料與方法……………………………………………………………………..38
一、實驗材料及儀器……………………………………………………………38
( 一 ) 樣品……………………………………………………………….38
( 二 ) 試藥……………………………………………………………….39
( 三 ) 儀器……………………………………………………………….40
二、一般組成分分析……………………………………………………………41
( 一 ) 水分含量之測定………………………………………………….41
( 二 ) 粗灰分含量之測定……………………………………………….42
( 三 ) 粗脂肪含量之測定……………………………………………….42
( 四 ) 粗蛋白質含量之測定…………………………………………….43
( 五 ) 粗纖維素含量之測定…………………………………………….44
( 六 ) 無氮化合物含量之測定………………………………………….45
三、物化性質分析………………………………………………………………45
( 一 ) 色澤分析………………………………………………………….45
( 二 ) 吸水性指標分析………………………………………………….45
( 三 ) 水溶性指標分析………………………………………………….46
( 四 ) 水活性分析……………………………………………………….46
四、抗氧化能力試驗分析………………………………………………………46
( 一 ) 清除DPPH自由基能力分析……………………………………..46
( 二 ) 螯合亞鐵離子能力分析………………………………………….47
( 三 ) 清除ABTS自由基能力分析…………………………………….47
( 四 ) 還原力分析……………………………………………………….48
五、機能性成分含量分析………………………………………………………48
( 一 ) 總酚類化合物含量分析………………………………………….48
( 二 ) 類黃酮類化合物含量分析……………………………………….49
( 三 ) 類超氧歧化酶活性分析………………………………………….49
( 四 ) 山藥皂素含量分析……………………………………………….49
六、統計分析……………………………………………………………………51
結果與討論……………………………………………………………………..52
結論……………………………………………………………………………..66
第三章、山藥單複方中草藥飲品製罐前後物化性質、抗氧化活性及機能性成分含量之探討…………………………………………………………………..76
摘要……………………………………………………………………………..77
前言……………………………………………………………………………..78
實驗架構………………………………………………………………………..80
材料與方法……………………………………………………………………..81
一、實驗材料及儀器……………………………………………………………81
( 一 ) 樣品……………………………………………………………….81
( 二 ) 試藥……………………………………………………………….85
( 三 ) 儀器……………………………………………………………….86
二、一般組成分分析……………………………………………………………87
( 一 ) 水分含量之測定………………………………………………….87
( 二 ) 粗灰分含量之測定……………………………………………….87
( 三 ) 粗脂肪含量之測定……………………………………………….87
( 四 ) 粗蛋白質含量之測定…………………………………………….87
( 五 ) 粗纖維素含量之測定…………………………………………….87
( 六 ) 無氮化合物含量之測定………………………………………….88
三、物化性質分析………………………………………………………………88
( 一 ) 萃取率分析……………………………………………………….88
( 二 ) 官能品評分析…………………………………………………….88
四、抗氧化能力試驗分析………………………………………………………88
( 一 ) 清除DPPH自由基能力分析……………………………………..88
( 二 ) 螯合亞鐵離子能力分析………………………………………….89
( 三 ) 清除ABTS自由基能力分析…………………………………….89
( 四 ) 還原力分析……………………………………………………….89
五、機能性成分含量分析………………………………………………………89
( 一 ) 配方 ( A ) 成分含量分析…………………………….………….89
1. 多醣體含量分析……………………………………………...89
2. 總醣含量分析………………………………………………...89
( 二 ) 配方 ( B ) 成分含量分析…………………………….………….90
1. 總酚類化合物含量分析……………………..……………….90
2. 類黃酮類化合物含量分析…………………..……………….90
( 三 ) 類超氧歧化酶活性分析………………………………………….90
六、統計分析……………………………………………………………………90
結果與討論……………………………………………………………………..92
結論…………………………………………………………………………....103
第四章、以擠壓技術製成組織化山藥素肉產品製罐前後物化性質、抗氧化活性及機能性成分含量之探討………………………………...……………….124
摘要…………………………………………………………………………....125
前言…………………………………………………………………………....126
實驗架構………………………………………………………………………128
材料與方法…………………………………………………………………....129
一、實驗材料及儀器………………………………………………………..…129
( 一 ) 樣品……………………………………………………………...129
( 二 ) 試藥……………………………………………………………...132
( 三 ) 儀器……………………………………………………………...133
二、一般組成分分析…………………………………………………………132
( 一 ) 水分含量之測定………………………………………………...134
( 二 ) 粗灰分含量之測定…………………………………………..….134
( 三 ) 粗脂肪含量之測定……………………………………………...135
( 四 ) 粗蛋白質含量之測定………………………………………..….135
( 五 ) 粗纖維素含量之測定…………………………………………...135
( 六 ) 無氮化合物含量之測定……………………………………..….135
三、物化性質分析……………………………………………………………135
( 一 ) T.P.A.組織測定分析…………………………………………..….135
( 二 ) 色澤分析……………………………………………………..….135
( 三 ) 糖度及pH值分析……………………………………………….136
( 四 ) 官能品評分析………………………………………………..….136
( 五 ) 比體積分析…………………………………………………..….136
( 六 ) 橫向膨發率分析……………………………………………..….136
( 七 ) 縱向膨發率分析……………………………………………..….137
( 八 ) 水活性分析…………………………………………………..….137
( 九 ) 吸水性指標分析……………………………………………..….137
( 十 ) 水溶性指標分析……………………………………………..….137
( 十一 ) 固形物流失率分析………………………………………..….137
( 十二 ) 保水力分析………………………………………………..….138
( 十三 ) 掃描式電子顯微鏡組織結構圖分析……………………..….138
四、抗氧化能力試驗分析……………………………………………………139
( 一 ) 清除DPPH自由基能力分析…………………………………....139
( 二 ) 螯合亞鐵離子能力分析……………………………………..….139
( 三 ) 清除ABTS自由基能力分析…………………………………...139
( 四 ) 還原力分析…………………………………………………..….139
五、機能性成分含量分析……………………………………………………139
( 一 ) 總酚類化合物含量分析………………………………………...139
( 二 ) 類黃酮類化合物含量分析…………………………………..….139
六、統計分析…………………………………………………………………139
結果與討論…………………………………………………………………....141
結論…………………………………………………………………………....161
總結論……………………………………………………………………………....177
參考文獻…………………………………………………………………………....178

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