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研究生:楊正明
研究生(外文):Yang Cheng Ming
論文名稱:紫米酒釀之製程及機能性探討
論文名稱(外文):Study on Processing and Functionality of Low Alcohol Purple Rice Wine
指導教授:陳樺翰陳樺翰引用關係
口試委員:張弘志林素一
口試日期:2011-06-30
學位類別:碩士
校院名稱:國立澎湖科技大學
系所名稱:食品科學研究所
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:83
中文關鍵詞:紫米、黑米、花青素、阿魏酸、抗氧化
外文關鍵詞:purple riceblack riceanthocyaninferulic acidoxidation resistance
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摘要
紫米富含花青素,具有抗氧化、抑制動脈粥狀硬化、降血壓、調節血脂和免疫功能,有效防治心血管疾病等慢性疾病功能。本研究主要是以紫米、紫米穀粉為基質,利用不同製備方式製酒,檢測其酒精度、糖度含量、pH值、總酚含量(total phenol content;TPC)、阿魏酸含量(ferulic acid;FA)、總花青素含量(Anthocyanosides)及分析其抗氧化能力,包括DPPH清除自由基能力測定、Trolox當量的抗氧化能力測定(TEAC)、還原力,並以白米、白米粉當作比較組。結果顯示,比較其發酵過程中之酒精度、糖度,其中以生紫米表現出來之效過最佳,當發酵時間達Day20時酒精度含量為4%,糖度為9.2°Brix其含量是四種紫米樣品中最高。在總花青素含量、阿魏酸含量中生紫米在Day20時阿魏酸含量20μg/mL。而總花青素含量在Day20時含量為0.24μmole/100g,其含量皆比其他三種紫米樣品較高之含量。在抗氧化能力中,總酚含量(TPC)、DPPH清除自由基能力、TEAC、還原力測定,以生紫米樣品其反應力為最佳,總酚含量(TPC)中生紫米之樣品含量為1.75μg/mL,DPPH清除自由基能力測定其trolox含量為157μg/mL,ABTS trolox含量為274μg/ml,還原力(BHT)Day20達到9.5。釀造後之酒粕以生紫米反應能力最佳,其總酚含量(TPC)0.94μg/mL,阿魏酸含量23μg/mL其含量是樣品中最高,DPPH清除自由基能力其trolox含量為115μg/mL,ABTS trolox含量為17μg/mL,還原力(BHT)為5。白米中以生白米能力最佳其總酚含量(TPC)1.5μg/mL,阿魏酸含量13μg/mL,DPPH清除自由基能力其trolox含量為19μg/mL,ABTS trolox含量為29μg/mL還原力(BHT) Day20達到0.92。生紫米抗氧化能力皆高於生白米、熟白米和生白米粉、熟白米粉等對照組。釀酒後之酒粕也具有不錯的成分含量及抗氧化能力,由實驗結果顯示在釀造過程中許多有益之含量(例:花青素、阿魏酸、總酚含量)並沒有完全溶出於酒釀之中,所以可以多加利用並更進一步開發及研究,是個非常值得探討的。
關鍵詞:紫米、黑米、花青素、阿魏酸、抗氧化

Purple rice contains rich anthocyanin, it resists oxidation, inhibits atherosclerosis, decreases blood pressure, regulates blood fat and immunity, and prevents and cures chronic diseases such as cardiovascular disease. This study used purple rice and purple rice farina as the substrate to make wine in different preparation modes, and investigated its alcohol content, sugar content, pH value, total phenol content (TPC), ferulic acid (FA) content, anthocyanosides. It further analyzed its oxidation resistance, including DPPH radical scavenging ability measurement, Trolox equivalent oxidation resistance measurement (TEAC), reducing force, and uses rice and rice flour as the control group. The result showed that the raw purple rice has the best performance in the alcohol content and sugar content in the course of fermentation. The alcohol content is 4% on Day20 of fermentation time, and the sugar content is 9.2°Brix, which is the highest among four purple rice samples. The ferulic acid content in raw purple rice on Day20 is 20μg/mL, and the total anthocyanin content on Day20 is 0.24μmole/100g, which is higher than the other three kinds of purple rice. In the oxidation resistance, the raw purple rice sample has the best reactivity in TPC, DPPH radical scavenging ability, TEAC and reducing force, the TPC in raw purple rice sample is 1.75μg/mL, the DPPH radical scavenging ability measured trolox content 157μg/mL, ABTS trolox content is 274μg/ml, and the reducing force (BHT) on Day20 is 9.5. The raw purple rice has the best reaction capacity in distiller's grains, the TPC is 0.94μg/mL, the FA content is 23μg/mL, which is the highest among the samples. The trolox content of DPPH radical scavenging ability is 115μg/mL, the ABTS trolox content is 17μg/mL, and the reducing force (BHT) is 5. The raw rice has the best ability among rice samples, the TPC is 1.5μg/mL, the FA content is 13μg/mL, the trolox content of DPPH radical scavenging ability is 19μg/mL, the ABTS trolox content is 29μg/mL, and the reducing force (BHT) on Day20 is 0.92. The oxidation resistance of raw purple rice is higher than raw rice, cooked rice and raw rice flour, cooked rice flour control groups. The distiller's grains also have good contents and oxidation resistance. The experimental result showed that many beneficial contents in brewage (e.g. anthocyanin, ferulic acid, TPC) have not been dissolved out of the wine, this can be used and further developed and studied.

Keywords: purple rice; black rice; anthocyanin; ferulic acid; oxidation resistance

目次 頁數
表索引 IV
圖索引 V
中文摘要 VII
英文摘要 IX
致謝 X
第一章 文獻整理 1
第一節. 稻米與紫米的介紹 1
1.1 稻米介紹 1
1.2 稻米的分類 2
1.3 稻殼的結構 2
1.4 紫米介紹 3
1.5 紫米生理功能簡介 4
1.6紫米抗動脈粥狀硬化研究 8
第二節.紫米花青素種類 9
2.1 花青素介紹 9
2.2花青素基本結構與特性 10
2.3花青素之抗氧化能力 14
2.4影響花青素穩定因子 14
2.4.1 pH值 15
2.4.2氧氣 15
2.4.3溫度 16
2.4.4金屬離子 16
2.4.5花青素自體結構 16
第三節.阿魏酸介紹 19
3.1阿魏酸介紹 19
3.2阿魏酸基本結構與特性 19
3.3阿魏酸之功能性質 21
第二章 前言 22
第三章 研究方法 24
3-1實驗設計 24
儀器設備 25
實驗材料 26
實驗藥品 27
3-2製酒方法 28
紫米(生)釀酒製程 28
紫米(熟)釀酒製程 28
紫米粉(生)釀酒製程 29
紫米粉(熟)釀酒製程 29
3-3實驗方法 30
1.抗氧化 30
1.1 TPC 30
1.2 DPPH 30
1.3 TEAC 30
1.4還原力測定 31
1.5總花青素含量測定 31
1.6 HPLC-阿魏酸定量 31
1.7 HPLC-阿魏酸醯基定量 31
2.物理分析 32
2.1 酒精度實驗 32
2.2 糖度實驗 32
2.3 pH值實驗 32
第四章 結果與討論 33
第五章 結論 70
第六章 參考文獻 71

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