臺灣博碩士論文加值系統

佳葉龍茶極富有保健價值，為增加其多元化利用，本研究以添加不同比例之佳葉龍粉茶於玉米粉中，利用擠壓技術開發膨發性休閒食品，並分析其抗氧化功效。研究主要工作分為以下兩部分：
本實驗第一階段採用反應曲面法(RSM)之二變數五層級設計，以添加佳葉龍粉茶比例、螺軸轉速做為擠壓實驗之操作條件。佳葉龍粉茶添加比例範圍為6%、8%、13%、18%、20%，擠壓機螺軸轉速範圍為179 rpm、200 rpm、250 rpm、300 rpm、321 rpm，中心點採五重複，共計有13組處理。針對各項處理組之產品進行物理性質(徑向膨發率、縱向膨發、假密度、硬度值、最大剪切力、吸水性指標、水溶性指標)之測定。根據各項測定結果，利用統計軟體以迴歸分析配合等高線圖，以尋求最佳品質下之最適擠壓操作條件。本實驗找出之最適擠壓操作條件為佳葉龍粉茶添加比例13%、螺軸轉速241 rpm。
第二階段則針對擠壓加工最適操作條件下之擠壓產品，與佳葉龍粉茶原料，進行GABA、總多元酚及總兒茶素含量之測定。再將佳葉龍粉茶擠壓產品、佳葉龍粉茶原料、純玉米粉擠壓產品等實驗處理組進行抗氧化特性之實驗，以評估最適擠壓條件下之佳葉龍粉茶擠壓產品其抗氧化功能特性。評估項目為清除DPPH自由基能力、總抗氧化能力、還原力及螯合亞鐵離子能力等，其中清除DPPH自由基能力、總抗氧化能力及還原力以BHA、Vitamin C及Vitamin E等作為對照組；螯合亞鐵離子能力以EDTA作為對照組。佳葉龍粉茶原料與佳葉龍粉茶擠壓產品，在GABA、總多元酚及總兒茶素含量之測定，三種成分含量測定皆是以佳葉龍粉茶原料最高；佳葉龍粉茶擠壓產品其次，且兩者間均有顯著差異(P<0.05)。佳葉龍粉茶原料、佳葉龍粉茶擠壓產品與玉米粉擠壓產品在清除DPPH自由基能力之IC50濃度分別為0.0558±0.0003 mg/ml、0.9404±0.0035 mg/ml與28.1398±0.1869 mg/ml。總抗氧化能力之測定結果顯示，佳葉龍粉茶原料、佳葉龍粉茶擠壓產品與玉米粉擠壓產品之IC50濃度分別為0.0193±0.0001 mg/ml、0.3129±0.0040 mg/ml與5.6247±0.0665 mg/ml。還原力之測定結果顯示，萃取濃度在0.5~2.5 mg/ml之間時，佳葉龍粉茶原料吸光值分別從0.5817逐漸升高到1.9137，佳葉龍粉茶擠壓產品吸光值從0.1320逐漸升高到0.4107，而玉米粉擠壓產品吸光值從0.0860逐漸升高到0.1363，測得之吸光值愈高，表示其樣本還原力愈好。螯合亞鐵離子能力之測定結果顯示，佳葉龍粉茶原料、佳葉龍粉茶擠壓產品與玉米粉擠壓產品之IC50濃度分別為24.4971±0.1354 mg/ml、59.5783±0.2022 mg/ml與125.7548±2.0792 mg/ml。綜合上述四種抗氧化功能測定，皆以佳葉龍粉茶原料效果最佳；佳葉龍粉茶擠壓產品其次；玉米粉擠壓產品最低，且三者間均有顯著差異(P<0.05)。而本研究亦顯示佳葉龍粉茶擠壓產品雖然只有13%的添加比例，卻具有接近於佳葉龍粉茶原料之抗氧化功效。

GABA tea is good for health. In order to increase the diversity of applications of GABA tea, different proportion of GABA tea powder were added into corn grits and processed by the extrusion technology to develop a puffed snack foods. Its antioxidant activity was also investigated. Works of the study was divided into two major parts as follows:
In the first part of the study, Response Surface Methodology (RSM) was applied to analyze the effects of GABA tea powder level (6%, 8%, 13%, 18%, 20%) and screw speed (179 rpm, 200 rpm, 250 rpm, 300 rpm, 321 rpm) on physical properties (radial expansion, longitudinal expansion, bulk density, hardness, maximum shear force, water solubility index and water absorption index) of the extrusion product. Using statistical software that was applied with regression analysis and contour plots to obtain the fitted extrusion condition under optimized quality. The optimum GABA tea powder level is 13% and optimum screw speed is 241 rpm.
In the second part, contants of GABA, total polyphenol and total catechins of the extrudates and GABA tea powder were determined. GABA tea powder extrudates, GABA tea powder, pure corn grits extrudates were used to the experiment of antioxidant properties to estimate the antioxidant properties of GABA tea powder extrudates under optimized extrusion. DPPH radical scavenging ability, total antioxidant activity, reducing power and chelating power were estimated. Butylated hydroxyanisole (BHA), vitamin C and vitamin E were used as comparison groups of DPPH radical scavenging capacity, total antioxidant activity and reducing power; Ethylenediaminetetraacetic acid (EDTA) was used as a comparison group of chelating power. According to the determination of GABA tea powder and GABA tea powder extrudates for GABA, total polypherol and total catechins, GABA tea powder had the highest results, while GABA tea powder extrudates was the second highest; both results were significantly different (P<0.05). The IC50 of GABA tea powder, GABA tea powder extrudates and corn grits extrudates on scavenging DPPH radical ability were 0.0558±0.0003 mg/ml, 0.9404±0.0035 mg/ml and 28.1398±0.1869 mg/ml, respectively. According to the total antioxidant ability determination, the IC50 of GABA tea powder, GABA tea powder extrudates and corn grits extrudates were 0.0193±0.0001 mg/ml, 0.3129±0.0040 mg/ml and 5.6247±0.0665 mg/ml, respectively. As shown in the results of reducing power determination, with extraction concentration between 0.5~2.5 mg/ml, the optical density (OD) of GABA tea powder gradually increased from 0.5817 to 1.9137, the OD of GABA tea powder extrduates gradually increased from 0.1320 to 0.4107, and the OD of corn grits extrudates gradually increased from 0.0860 to 0.1363; the higher the OD, the higher the reducing power. As shown in the results of chelating power determination, the IC50 of GABA tea powder, GABA tea powder extrudates and corn grits extrudates were 24.4971±0.1354 mg/ml, 59.5783±0.2022 mg/ml and 125.7548±2.0792 mg/ml, respectively. In conclusion, according to the results of the four antioxidant properties above, the effects of GABA tea powder were the highest, second was GABA tea powder extrudates, and corn grits extrudates had the lowest effects; significant difference shown between these treatments (P<0.05). This study also showed that GABA tea powder extrudates, with addition of only 13%, was close to GABA tea powder of its antioxidant effect.

中文摘要............................................... i
英文摘要............................................... iii
表目錄.................................................viii
圖目錄................................................. x

1. 緒論................................................ 1
1.1 研究動機........................................ 1
1.2 研究目的........................................ 3
2. 文獻探討............................................ 4
2.1 擠壓技術........................................ 4
2.1.1 擠壓技術簡介.............................. 4
2.1.2 擠壓技術之優點............................ 4
2.1.3 擠壓技術之應用............................ 5
2.1.4 擠壓膨發原理之介紹........................ 6
2.1.5 擠壓休閒食品之開發........................ 10
2.2 擠壓機簡介...................................... 12
2.2.1 擠壓機之分類.............................. 12
2.2.2 擠壓機之構造.............................. 14
2.2.3 擠壓機之操作參數.......................... 16
2.3 茶葉原料之簡介.................................. 16
2.3.1 茶葉之介紹................................ 16
2.3.2 茶葉之分類及製程.......................... 18
2.3.3 茶葉之多元化利用.......................... 23
2.3.4 粉茶...................................... 25
2.3.5 多元酚類化合物............................ 27
2.3.6 γ-胺基丁酸簡介........................... 31
2.3.7 佳葉龍茶簡介.............................. 33
2.3.8 佳葉龍茶之製造............................ 34
2.3.9 佳葉龍茶之保健功效........................ 39
2.4 自由基與抗氧化物質.............................. 46
2.4.1 自由基.................................... 46
2.4.2 反應性氧分子.............................. 48
2.4.3 人體抗氧化機制............................ 50
2.4.4 抗氧化劑.................................. 51
2.4.5 茶葉之抗氧化特性.......................... 52
2.5 反應曲面法...................................... 57
3. 材料與方法.......................................... 60
3.1 實驗材料與設備.................................. 60
3.1.1 實驗材料.................................. 60
3.1.2 實驗設備.................................. 60
3.2 實驗設計........................................ 63
3.3 產品量測項目與分析方法.......................... 66
3.3.1 徑向膨發率................................ 66
3.3.2 縱向膨發.................................. 67
3.3.3 假密度.................................... 67
3.3.4 硬度值.................................... 68
3.3.5 最大剪切力................................ 68
3.3.6 水溶性指標及吸水性指標.................... 69
3.4 成分分析與抗氧化功能之評估...................... 69
3.4.1 GABA含量測定............................ 69
3.4.2 總多元酚含量測定.......................... 72
3.4.3 總兒茶素含量測定.......................... 72
3.4.4 清除DPPH自由基能力...................... 73
3.4.5 總抗氧化能力.............................. 73
3.4.6 還原力.................................... 75
3.4.7 螯合亞鐵離子能力.......................... 76
3.5 統計分析........................................ 76
4. 結果與討論.......................................... 78
4.1 最適化實驗之結果與討論.......................... 78
4.1.1 徑向膨發率................................ 78
4.1.2 縱向膨發.................................. 85
4.1.3 假密度.................................... 92
4.1.4 硬度值.................................... 98
4.1.5 最大剪切力................................ 104
4.1.6 吸水性指標................................ 110
4.1.7 水溶性指標................................ 114
4.1.8 各項反應性狀間之相關性分析................ 121
4.1.9 最適操作條件之選定與評估.................. 123
4.2 抗氧化實驗之結果與討論.......................... 129
4.2.1 GABA、總多元酚、總兒茶素含量測定 ........ 129
4.2.2 清除DPPH自由基能力...................... 132
4.2.3 總抗氧化能力.............................. 141
4.2.4 還原力.................................... 146
4.2.5 螯合亞鐵離子能力.......................... 151
5. 結論................................................ 157
6. 對今後研究工作之建議................................ 158
參考文獻............................................... 159

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