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研究生:葉婉玲
論文名稱:發酵米醋以新穎製程提升其甲醛態氮含量與 生物活性之探討
論文名稱(外文):Fermentation of Rice Vinegar by Novel Process to Increase Its Formal Nitrogen Contents and Bioactivities
指導教授:邱義源邱義源引用關係
學位類別:碩士
校院名稱:國立嘉義大學
系所名稱:食品科學系研究所
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:2011
畢業學年度:99
語文別:中文
論文頁數:108
中文關鍵詞:食醋蒸餾殘存液甲醛態氮花生仁膜生物活性
外文關鍵詞:VinegarDistilled residual brothFormal nitrogenpeanut skinBiological activity
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蒸餾殘存液為米酒製程中所產生之副產物其富含大量有機物質;而另一項副產物:酒粕,則含有大量蛋白質,此兩者均可提高產品之附加價值,值得開發與研究。在本實驗將米酒經不同程度蒸餾而產生之蒸餾殘存液與米酒混合後進行醋酸發酵,所得到之發酵醋分別標示為 A1V – A4V。經由過濾所得到之酒粕均質後與不同蛋白酶進行水解所得到之水解液與米酒混合後進行醋酸發酵,所得到之發酵醋分別標示為 B1V – B5V。並測定其 pH 值、甲醛態氮含量、總可溶性蛋白質含量、總醣含量、總酚類化合物含量、類黃酮化合物含量及生物活性。A1V – A4V 之 pH 值為 3.3 至 3.6,及 B1V – B5V 之 pH 值為 3.5 至 3.6;甲醛態氮含量分別為 21.2 至 61.3 mg% 及 43.5 至 47.4 mg%;總可溶性蛋白質含量為 506 至 773 μg/ml 及 250 至 296 μg/ml;總醣含量為 1336 至 2531 μg/ml 及 3061 至 3535 μg/ml。A1V – A4V 與 B1V – B5V 其總酚類化合物含量 (以沒食子酸計) 分別為 230 至 570 μg/ml 及 270 至 364 μg/ml;類黃酮化合物含量 (以槲皮素計) 分別為 99 至 462 μg/ml 及 237 至 336 μg/ml;DPPH 自由基清除能力分別相當於 33.5 至 69.4 μg/ml 及 13.9 至 26.0 μg/ml 之 BHT; TEAC 相當於 398 至 436 μM 及 558 至 598 μM 之 trolox;還原力相當於 6.05 至 35.8 μg/ml 及 20.6 至 26.6 μg/ml 之 L-ascorbic acid;抗氧化活性相當於 33.5 至 69.4 μg/ml 及 13.9 至 26.0 μg/ml 之 BHT;xanthine oxidase 抑制活性相當於 2.13 至 4.02 μg/ml 及 1.8 至 3.3 μg/ml 之 allopurinol;tyrosinase 抑制活性相當於 410 至 465 μg/ml 及 375 至 399 μg/ml 之 L-ascorbic acid。接著將發酵米醋 A3V、A4V、CV、B1V 及 B3V 以 1:15 (w/v) 加入 PS1、PS2 花生仁膜 5、15 分鐘萃取其可溶性成份。發酵米醋由淺黃色轉變為 PS1 之較深之橘黃色以及 PS2 之較深之紫紅色,其酚類化合物含量增加;其清除 DPPH 與 ABTS 自由基之能力、還原力、抗氧化活性及抑制 xanthine oxidase 之活性均顯著提高,然而對於抑制 tyrosinase 之活性則不明顯。由以上結果顯示,加入蒸餾殘存液與酒粕皆能提升發酵米醋之甲醛態氮含量及生物活性,添加花生仁膜則可改善產品色澤,增加其酚類化合物含量與類黃酮化合物含量以及生物活性。
Distilled residual broth containing rich quantities of organic substances is a byproduct of rice wine manufacturing. The rice wine lees containing protein solid is another byproduct. Both byproducts are of worth doing researches to increase their added values in products development. In this study, the residual solutions prepared from rice wine subjected to distillation for various extents were used to combine rice wine and applied for vinegar fermentation. The fermentation vinegar products were assigned as A1V to A4V. The filtered lees were subjected to homogenization and enzymatic hydrolysis with various proteases and the hydrolysate solutions were used to combine rice wine and applied for vinegar fermentation. The products were assigned as B1V to B5V. The vinegar products were subjected to determinations of pH, formal nitrogen content, total solube protein content, total sugar content, total phenolic compounds content, total flavonoids content and biological activities. The pH values are ranged from 3.3 to 3.6 for A1V – A4V products and from 3.5 to 3.6 for B1V – B5V products. The formal nitrogen contents are ranged from 21.2 to 61.3 mg% and from 43.5 to 47.4 mg%; total solube protein contents are ranged from 506 to 773 μg/ml and from 250 to 296 μg/ml BSA; total sugar contents are ranged from 1336 to 2531 μg/ml and from 3061 to 3535 μg/ml glucose for A1V – A4V and B1V – B5V, respectively. The total phenolic contents of A1V – A4V and B1V – B5V are ranged from 230 to 570 μg/ml and from 270 to 364 μg/ml gallic acid; total flavonoids contents are ranged from 99 to 462 μg/ml and from 237 to 336 μg/ml quercetin; DPPH scaveging activity are ranged from 33.5 to 69.4 μg/ml and 13.9 to 26.0 μg/ml BHT; trolox equivalent antioxidant capacities are ranged from 398 to 436 μM and from 558 to 598 μM trolox; reducing power are ranged from 6.05 to 35.8 μg/ml and from 20.6 to 26.6 μg/ml L-ascorbic acid; antioxidative potencies are ranged from 33.5 to 69.4 μg/ml and from 13.9 to 26.0 μg/ml BHT; xanthine oxidase inhibitory activity are ranged from 2.13 to 4.02 μg/ml and from 1.8 to 3.3 μg/ml allopurinol; tyrosinase inhibitory activity are ranged from 410 to 465 μg/ml and from 375 to 399 μg/ml L-ascorbic acid, respectively. The selected vinegars of A3V, A4V, CV, B1V and B3V were subjected to introduction of peanut skin of PS1 and PS2 (1:15, w/v) for extraction of skin solubles for 5 and 15 min. Vinegar colors changed from pale yellow to deep orange for PS1 and the darkr purple for PS2. Contents of the total phenolic compounds were significantly increased by skin introduction. The DPPH and ABTS scaveging activities, reducing power and antioxidative potencies and the inhibition of xanthine oxidase activity were also significantly increased. However, the inhibitory activity of tyrosinase activity was in significant. As generalized, supplementation of the disllation residual broths and filtered lees of rice wines for vinegar fermentation were increases of formal nitrogen contents and biological activities of products. Introduction of peanut skins was futher effective in improvement of product color, increase of contens of total phenolics compounds and flavonoids, and most determined biological activities.
頁次
中文摘要----------------------------------------------------I
英文摘要--------------------------------------------------III
目錄-------------------------------------------------------V
表目錄------------------------------------------------------Χ
圖目錄-----------------------------------------------------ΧI
附錄目錄-------------------------------------------------ΧIII
壹、前言----------------------------------------------------1
貳、文獻回顧-------------------------------------------------2
一、食用醋--------------------------------------------------2
(一) 食用醋之簡介--------------------------------------------2
(二) 食用醋之種類--------------------------------------------2
(三) 食用醋製程及方法-----------------------------------------4
(四) 食用醋之功效--------------------------------------------6
二、米酒---------------------------------------------------10
(一) 米酒製程及方法------------------------------------------10
三、黃嘌呤氧化酶---------------------------------------------11
(一) 黃嘌呤氧化酶與痛風--------------------------------------12
(二) 黃嘌呤氧化酶抑制劑--------------------------------------13
四、酪胺酸酶------------------------------------------------13
(一) 酪胺酸酶與食品------------------------------------------14
(二) 酪胺酸酶活性抑制劑--------------------------------------15
五、花生仁膜------------------------------------------------16
(一) 花生仁膜之生理功效------------------------------------------17
六、抗氧化與自由基-------------------------------------------------------18
(一) 自由基簡介------------------------------------------------------18
(二) 抗氧化系統------------------------------------------------------19
(三) 天然抗氧化劑---------------------------------------------------21
參、實驗材料與方法------------------------------------------------------------22
一、實驗架構----------------------------------------------------------------22
二、實驗材料----------------------------------------------------------------23
三、化學藥品----------------------------------------------------------------24
四、儀器設備----------------------------------------------------------------25
五、實驗方法----------------------------------------------------------------26
(一) 發酵米醋樣品製備---------------------------------------------26
(二) 發酵米醋之化學成分分析------------------------------------28
1. pH 值測定----------------------------------------------------------28
2. 可滴定酸含量測定------------------------------------------------28
3. 甲醛態氮含量測定------------------------------------------------29
4. 總可溶性蛋白質含量測定---------------------------------------29
5. 總醣含量測定------------------------------------------------------30
(三) 發酵米醋之生物活性測定------------------------------------30
1. 總酚類化合物含量測定------------------------------------------30
2. 總類黃酮含量測定------------------------------------------------30
3. DPPH自由基清除能力測定------------------------------------31
4. TEAC 抗氧化力測定----------------------------------------31
5. 還原力測定----------------------------------------------32
6. 抗氧化活性測定-------------------------------------------33
7. Xanthine oxidase抑制活性測定-----------------------------34
8. Tyrosinase抑制活性測定-----------------------------------35
(四) 統計分析----------------------------------------------35
肆、結果與討論----------------------------------------------36
一、米酒蒸餾殘存液及酒粕酵素水解液分析---------------------------36
二、發酵米醋之化學成分分析------------------------------------40
(一) pH 值測定---------------------------------------------40
(二) 可滴定酸含量測定----------------------------------------40
(三) 甲醛態氮含量測定----------------------------------------41
(四) 總可溶性蛋白質含量測定-----------------------------------42
(五) 總醣含量測定-------------------------------------------43
三、發酵米醋之生物活性測定------------------------------------53
(一) 總酚類化合物含量測定-------------------------------------53
(二) 總類黃酮含量測定----------------------------------------54
(三) DPPH自由基清除能力測定----------------------------------55
(四) TEAC 抗氧化力測定-------------------------------------56
(五) 還原力測定---------------------------------------------57
(六) 抗氧化活性測定------------------------------------------58
(七) Xanthine oxidase抑制活性測定---------------------------59
(八) Tyrosinase抑制活性測定---------------------------------59
四、添加花生仁膜可溶性成份之發酵米醋其生物活性測定-------------69
(一) 總酚類化合物含量測定-------------------------------------69
(二) 總類黃酮含量測定----------------------------------------70
(三) DPPH自由基清除能力測定----------------------------------71
(四) TEAC 抗氧化力測定--------------------------------------72
(五) 還原力測定---------------------------------------------72
(六) 抗氧化活性測定------------------------------------------73
(七) Xanthine oxidase抑制活性測定---------------------------74
(八) Tyrosinase抑制活性測定---------------------------------74
伍、結論---------------------------------------------------84
陸、參考文獻------------------------------------------------85
柒、個人資料-----------------------------------------------108

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