臺灣博碩士論文加值系統

本研究使用大麥粉(Barley; B)與燕麥粉(Oat; O)分別添加不同比例(20%、30%、40%及50%)與糙米混合開發成多穀膨發產品，此會受到螺軸轉數、模孔溫度、添加量及營養成分其所改變，因此分為理化特性分析(一般組成分、機能性成分、色澤分析、硬質度、儲存品質、水溶性指標及吸水性指標)及不同產品之抗氧化特性(總抗氧化能力、還原力、清除DPPH及螯合亞鐵離子)。結果顯示，B50產品在蛋白質(10.05%)、葡聚醣(3.20%)、總膳食纖維(8.84%)及色澤分析(明亮度及白色度)為最高。然而，O50在脂質(4.81%)、灰分(1.45%)、纖維素(0.32%)及質地分析(硬度質及剪切力)較高，具有顯著性增加(p<0.05)。儲存試驗之結果顯示所有產品穩定性良好，尤其是大麥產品。抗氧化效力之結果顯示所有產品之萃取物(水及95%乙醇)均會提高抗氧化活性，並呈現劑量效應，其中以95%乙醇取物表現佳。B40之95%乙醇萃取物的總酚含量(173.51±9.43 mg/g)及B20之95%乙醇萃取物的類黃酮含量(93.28±0.38 mg/g)，兩者表現較佳。在總抗氧化能力，以B50產品之乙醇萃取物表現為最佳。在清除DPPH及還原力，以B30及B40之乙醇萃取物效果較好。總括上述之研究結果，推論大麥產品含有豐富機能性成分、穩定性及抗氧化活性。

Both barley (B) and oat (O) powders were added to brown rice to extruded products to produce. Various two cereal powders (barley and oat) added to brown rice ratio (20%, 30%, 40% and 50%) were the process variables. The effects of various cereal extrudates on the physicochemical properties (general chemical components, bioactive compounds, color attributes, hardness, storage quality, water solubility index and water absorption index) were investigated. Then, the antioxidative properties, reducing power, DPPH radical scavenging ability, chelating ferrous ion of various extruded products were also examined. Results showed that protein content (10.05%), total fiber content (8.84%), β-glucan (3.20%),and color attributes (L and W.I.) increased for the B50 extrudates. In addition, the lipid, ash, dietary fiber contents, hardness and shear force were significantly increased for O50 extrudates. All cereal extrudates exhibited the good storage quality, the barley extrudates had highest quality at different storage process. The total flavonoid and phenol concentrations and antioxidant properties of these extrudates were analyzed and compared and compared with aqueous and 95% ethanol extracts from all cereal extrudates. Our isolated studies displayed that ethanol extracts of these cereal extrudates possessed potent antioxidant properties. B40 ethanol extract (B40EE) at demonstrated the highest phenol (173.51±9.43 mg/g) content, and B20 ethanol extract (B20EE) at demonstrated the highest favonoidl (101.92±0.38 mg/g) content. The antioxidant properties of B50 ethanol extract (B50EE) was significantly higher than others. The DPPH radical scavenging ability and reducing power of B30EE and B40EE were significantly better than others. Overall, these results suggest that barley-rice based extrudates exhibited the best functional components and antioxidant properties than were other extrudates, respectively.

中文摘要 I
英文摘要 II
目錄 IV
表圖目錄 X
縮寫檢索表 XII
第一章、緒論 1
1-1 研究動機 1
1-2 研究目的 2
第二章 文獻回顧 4
2-1 食品擠壓技術 4
2-1-1 食品擠壓技術發展 4
2-1-2 食品擠壓技術優勢 5
2-1-3 擠壓技術之應用 7
2-1-4 擠壓膨發原理之介紹 7
2-2 擠壓機 10
2-2-1 擠壓機結構 11
2-3 穀物 13
2-3-1 稻米 14
2-3-2 燕麥 15
2-3-3 大麥 16
2-3-3 穀物機能性成分與生理活性 18
2-3-3-1 膳食纖維 18
2-3-3-2 葡聚醣( β-Glucan) 18
2-3-3-3 米糠醇 19
2-3-3-4 維生素E 19
2-3-3-5 類胡蘿蔔素 20
2-3-3-6 酚酸 20
2-4 抗氧化能力 21
2-4-1 自由基與活性氧 23
2-4-2自由基與活性氧的來源 26
2-4-3生物體內抗氧化機制 28
第三章 材料與方法 31
3-1 物料、設備與藥品 31
3-1-1 物料 31
3-1-2 設備 31
3-1-3 藥品 33
3-2 擠壓條件 34
3-3 方法 36
3-3-1 物料分析 36
3-3-1-1 卵磷脂 36
3-3-2 一般組分析 37
3-3-2-1 水分測定 37
3-3-2-2 灰分測定 37
3-3-2-3 粗蛋白測定 37
3-3-2-4 粗脂肪測定 38
3-3-2-5 粗纖維測定 38
3-3-2-6 碳水化合物測定 38
3-3-3 物理分析 39
3-3-3-1 水溶性指標與吸水性指標 39
3-3-3-2 比容積 39
3-3-3-3 徑向膨發率 39
3-3-3-4 縱向膨發 40
3-3-3-5 色澤分析 40
3-3-3-6 質地分析(硬度值、最大剪切力) 40
3-3-4 機能性分析 41
3-3-4-1 總膳食纖維測定 41
3-3-4-2 可溶性和不可溶性膳食纖維測定 42
3-3-4-3 葡聚醣( β-Glucan) 44
3-3-5 儲存分析 45
3-3-5-1 酸價 45
3-3-5-2 生菌數檢測 46
3-3-6 抗氧化能力 47
3-3-6-1 製備樣品 47
3-3-6-2 總抗氧化能力 47
3-3-6-3 清除DPPH分析 48
3-3-6-4 還原力檢測 49
3-3-6-5 螯合亞鐵離子 49
3-3-6-6 總酚含量之分析 51
3-3-6-7 總類黃酮含量之分析 51
3-3-7 統計分析 52
第四章 結果與討論 53
4-1 第一部分 理化特性 53
4-1-1 物料及產品之一般組成分 53
4-1-2 產品之物理特性 54
4-1-2-2 色澤分析 54
4-1-2-2 質地分析 55
4-1-2-3 徑向膨發率、縱向膨發及比容積 55
4-1-2-4 水溶性及吸水性指標 56
4-1-3物料及產品機能性成分 57
4-1-3-1 物料之卵磷脂含量 57
4-1-3-2 產品之膳食纖維含量 58
4-1-3-3 物料及產品之葡聚醣含量 59
4-1-4 產品儲存試驗 59
4-1-4-1 產品之酸價檢測 59
4-1-4-2 產品之生菌數檢測 60
4-2 第二部分 抗氧化效能研究 61
4-2-1 總抗氧化能力 61
4-2-2 清除DPPH自由基之分析 61
4-2-3 還原力 62
4-2-4 螯合亞鐵離子能力 62
4-2-5 總酚含量之分析 63
4-2-6 類黃酮含量之分析 64
第五章 結論 65
第六章 參考文獻 67

1 楊智雅. 就診民眾對保健食品的食用風險認知與傳播影響就診民眾對保健食品的食用風險認知與傳播影響就診民眾對保健食品的食用風險認知與傳播影響. 臺北醫學大學. 公共衛生學碩士論文. 2005.
2 Harper JM. Food extrusion. CRC critical reviews in food science and nutrition. 1978;11(2):155-215.
3 L. Piazza PM. Development of Crispness in Cookies During Baking in an Industrial Oven. Cereal Chem. 1997;74(2):135-40.
4 Delaney B, Nicolosi RJ, Wilson TA, et al. Beta-glucan fractions from barley and oats are similarly antiatherogenic in hypercholesterolemic Syrian golden hamsters. The Journal of nutrition. 2003;133(2):468-75.
5 Kerckhoffs DA, Brouns F, Hornstra G, Mensink RP. Effects on the human serum lipoprotein profile of beta-glucan, soy protein and isoflavones, plant sterols and stanols, garlic and tocotrienols. The Journal of nutrition. 2002;132(9):2494-505.
6 HSG PS. Milling behavior of hulledbarley and its thermal and pastingproperties. Journal of Food Engineering 2010;94(3):329-34.
7 HSG PS. Antioxidant and polyphenoloxidaseactivity of germinatedbarley and its millingfractions. Food Chemistry. 2010;120(3):673-8
8 HSG PS. Effects of roasting on barley β-glucan, thermal, textural and pasting properties. Journal of Cereal Science. 2011;53(1):25-30.
9 Dziezak JD. Single- and twin-screw extruders in food processing. Food Technology. 1989;43(4):164-74.
10 Hauck BW, Huber GR. Single screw vs. twin screw extrusion. Cereal Foods World. 1989; 34:930-9.
11 鍾明達. 螺軸轉速、原料組成和粒徑對米擠出物的理化特性之影響. 國立屏東科技大學. 食品科學研究所碩士論文. 1999.
12 彭育新. 擠壓技術發展概況. 食品工業 1992;24:49-56.
13 彭錦樵、謝富弘. 加工變數對雙軸擠壓米穀粉物理特性之研究. 農業機械學刊. 1993; 2(37-48).
14 Mercier C, Feillet P. Modification of carbohydrate components by extrusion cooking of cereal products. Cereal Chem. 1975;52:283-97.
15 蕭東昇. 高水分食品擠壓. 食品工業專題報導. 2005;37(10):33-8.
16 Clark JP. Texturization by extrusion. J Texture Studies9:109-123. 1978.
17 唐璽鎧. 佳葉龍茶粉擠壓休閒食品之開發及抗氧化特性之研究. 國立中興大學. 生物產業電機工程學系碩士論文. 2011.
18 Gera B. Need a twin. Food Processing. October. 1988:23-9.
19 葉安義、黃俊勇. 單軸擠壓機操作變因對米擠出物特性之影響. 食品科學. 1995;14:124-40.
20 Borneo R, Leon AE. Whole grain cereals: functional components and health benefits. Food & function. 2012;3(2):110-9.
21 盧訓. 穀物科學與加工. 國立中興大學出版. 1991.
22 Food and Agriculture Organization of the United Nations 2011.
23 Bredt DS, Snyder SH. Nitric oxide: a physiologic messenger molecule. Annual review of biochemistry. 1994;63:175-95.
24 周翠娟. 糙米、米麩與精白米對鼠大腸癌前期病變預防效果之探討. 台北醫學大學. 保健營養所碩士論文. 2009.
25 Champagne ET, J. HR, Abraham G. Stabilizing brown rice product by aqueous ethanol extraction. Cereal Chem. 1991;68:267-71.
26 雷少平. 米糠油中米糠醇與對烏腳病之膳食治療之研究. 國立台灣大學. 農業化學研究所碩士論文. 1980.
27 Sharma RD, Rukmini C. Rice bran oil and hypocholesterolemia in rats. Lipids. 1986;21(11):715-7.
28 蔡文福. 雜糧作物各論. 1994.
29 鄭鈺楟. 麥芽用大麥胚乳澱粉粒結合蛋白的研究. 國立臺灣大學. 農藝學研究所碩士論文. 2004.
30 Food and Agriculture Organization of the United Nations 2012.
31 盧婉玲. 飲食中添加加鉻燕麥對第二型糖尿病患者血液生化值之影響. 台北醫學大學. 保健營養所碩士論文. 2007.
32 Trowell H. Dietary fibre, ischaemic heart disease and diabetes mellitus. The Proceedings of the Nutrition Society. 1973;32(3):151-7.
33 Anon. Food labeling: Health claims; Oats and coronary heart disease. Federal Register. 1997;62(15):3584-601.
34 Cui W WP. Relationships between structural features, molecular weight and rheological properties of cereal β-D-glucans. Elsevier Science 2000:159-68.
35 RS. B. The potential of hull-less barley. Cereal Chem. 1999 76:589-99.
36 TS. K, FI. C, Knuckles B, MM. C. Cholesterol-lowering effects in hamsters of β- glucan-enriched barley fraction, dehulled whole barley, rice bran, and oat bran and their combinations. Cereal Chem 1993;70:435-40.
37 PJ. W, JT. B, FW. S, KD. R, MS. W, MW. C. Effect of the dose and modification of viscous properties of oat gum on plasma glucose and insulin following an oral glucose load The British journal of nutrition. 1994;72:731-43.
38 許煥祺. 糙米受不同光源照射發芽後其理化特性及抗氧化活性之探討. 國立中興大學. 食品科學系碩士論文. 2005.
39 何明桹. 台灣發展米糠油工業可行性之研究. 先鋒企業管理發展中心出版. 1984.
40 行政院衛生署食品藥物管理局. 食品成分表. 1999.
41 Lasztity R. Oat grain - A wonderful reservoir of natural nutrients and biologically active substances. Food Reviews Internationa. 1998;14(1):99-119.
42 陳少軍. 類胡蘿蔔素分子清除NO2自由基反應機制之論理研究. 國立彰化師範大學 化學系碩士論文. 2011.
43 蔡碧仁. 保健食品理論與應用 保健植物分類萃取與分析. 國立屏東科技大學. 食品科技研究所 2:13-20.
44 R. CM, L. S. Food Chem. J Agric. 2007;5:2329-41.
45 Shahidi F, Wanasundara PK. Phenolic antioxidants. Critical reviews in food science and nutrition. 1992;32(1):67-103.
46 謝昆霖. 番木瓜果食水萃取物脂抗氧化能力研究. 靜宜大學. 食品營養學系碩士論文. 2007.
47 Winston GW. Physiochemical basis for free radical formation incell: production and defense.stree responses in plants: . adaptation and acclimation mechanisms. 1990:57-86.
48 Halliwell B, Murcia MA, Chirico S, Aruoma OI. Free radicals and antioxidants in food and in vivo: what they do and how they work. Critical reviews in food science and nutrition. 1995;35(1-2):7-20.
49 Farmer EH, G. F., Bloomield A, Sundralingam, A. SD. The course and mechanism of autoxidation reactions in olefinic and polyolefinic substances, including rubber. Trans Faraday Soc. 1942.;38:348-56.
50 Anderson D, Phillipes BJ. Comparative in vitro and vivi effects of antioxidants. Food Chem. 1999;37:1015-25.
51 Stahl W, Sies H. Physical quenching of singlet oxygen and cis-trans isomerization of carotenoids. Annals of the New York Academy of Sciences. 1993 Dec 31;691:10-9.
52 陳惠英、顏國欽. 自由基、抗氧化防禦與人體健康. Nutritional Sciences Journal 1998;23:105-21.
53 楊淑華. 薏仁品種與白米添加比例對擠壓產品物理化學及抗氧化活性之影響. 國立中興大學. 生物產業機電工程學系碩士論文. 2004.
54 P.A. M, Brien. O. DietaryAntioxidants in Health and Disease. Int Dairy J. 1998(8):463-72.
55 Tang XL, Takano H, Rizvi A, et al. Oxidant species trigger late preconditioning against myocardial stunning in conscious rabbits. American journal of physiology Heart and circulatory physiology. 2002;282(1):281-91.
56 Packer L. Protective role of vitamin E in biological systems. The American journal of clinical nutrition. 1991;53(4 ):1050S-5S.
57 邱謝聰. 穀物製品之擠壓成型加工條件. 屏東農專學報. 1990;31:126-42.
58 阮進惠、周正俊、呂政義. 進料水分與套筒溫度對擠壓米一些物化特性之影響. 食品科學. 1993;22(5):441-9.
59 呂政義、張曙明、韓建國. 以擠壓成型製備米食產品加工條件之探討. 食品科學. 1987;14:342-50.
60 The American Oil Chemists’Society:AOAC 984.27.
61 American Association of Cereal Chemists:AACC.44-15A.
62 中華民國國家標準:CNS 5034.
63 Associat on of Official Analitical Chemists:AOAC. 990.03.
64 中華民國國家標準:CNS 5037( N6118).
65 S. RAAB, S. HFCB, S. AJPB. Gelatinization of Corn Grits by Roll Cooking, Extrusion Cooking and Steaming. Starch - Stärke. 1970;22(4):130-5.
66 陳輝煌、劉信君、鄔文盛、孫寶年、龔嗚盛. 米之雙軸擠壓加工 添加油脂之米產品特性與螺軸轉速及進料速率之關係. 食品科學. 1990;17(2):150-9.
67 潘憶萱. 胡蘿蔔渣應用於高纖擠壓產品之研究. 國立中興大學. 生物產業電機工程學系碩士論文. 1997.
68 張明義. 模孔孔徑與蕎麥添加比例開發橋麥擠壓食品罪式條件之研究. 國立中興大學. 生物產業機電工程學系碩士論文. 2001.
69 American Association of Cereal Chemists:AACC 32-07.
70 American Association of Cereal Chemists:AACC 32-23.
71 The American Oil Chemists’Society:AOCS Cd 3d-63.
72 Wu SJ, Tsai JY, Chang SP, et al. Supercritical carbon dioxide extract exhibits enhanced antioxidant and anti-inflammatory activities of Physalis peruviana. Journal of ethnopharmacology. 2006;108(3):407-13.
73 Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free radical biology & medicine. 1999;26(9-10):1231-7.
74 Shimada. K, Fujikawa. K, Yahara. K, Nakamurat. T. Antioxidativet properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion. Agricultural and Food Chemistry. 1992;40:945-8.
75 Oyaizu M. Antioxidative activity of browning products of glucosamine fractionated by organic solvent and thin-layer chromatography. Japanese Society for Food Science and Technology. 1986;35(1):771-5.
76 Dinis TC, Maderia VM, Almeida LM. Action of phenolic derivatives (acetaminophen, salicylate, and 5-aminosalicylate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers. Archives of biochemistry and biophysics. 1994;315(1):161-9.
77 SILVIA TAGA M, E.E. M, D.E. P. Chia seeds as a source of natural J Am Oil Chem Soc. 1984;61:928-31.
78 Sato M RN SY, Ohkubo T, Takeuchi M, Ochi H. Varietal differences in the phenolic content and superoxide radical scavenging potential of wines from different sources. J Agric Food Chem 44(1). 1996:37- 41.
79 Hunga PV, Morita N. Distribution of phenolic compounds in the gradedfloursmilled from wholebuckwheatgrains and their antioxidant capacities. Food Chemistry. 2008;109(2):325-31.
80 JinSong SYJLXPLYB. Total phenolics, flavonoids, antioxidant capacity in rice grain and their relations to grain color, size and weight. Journal of Cereal Science. 2009;49(1):106-11.
81 吳宗沛. 米穀擠壓膨發食品之纖維強化及其品質之改進. 國立台灣大學. 食品科技研究所博士論文. 1990.
82 Chung-Wen Su, Kong M-S. Effects of soybean oil, cellulose, and SiO2 addition on the lubrication and product properties of rice extrusion. Journal of food engineering. 2007;78(2):723-29.
83 游銅錫. 擠壓食品香料. 食品工業. 1991;23:8-16.
84 黃謙勝、張為憲. 白米中大豆蛋白添加量及擠壓條件對產品品質之影響. 食品科學. 1988;15:323-35.
85 林貞信. 全脂黃豆素肉的研發與其機能性的探討. 工程科技通訊. 2008;97.
86 鄔文盛. 油脂添加對米擠壓加工及產品特性之影響. 國立海洋大學. 水產食品科學系碩士論文. 1987.
87 Bonafaccia G M, M. and Kreft, I. . Composition and technological properties of the flour and bran from common and tartary buckwheat. Food Chemistry. 2003;80:9-15.
88 鄔文盛、陳輝煌、龔鳴盛、孫寶年. 米之雙軸擠壓加工(Ⅰ)水分和油脂添加對米擠壓產品特性之影響. 食品科學. 1989;16(4):305-18.
89 Harper JM. Extrusion of food. Volume I and II. . CRC Press, Inc, Boca Raton, Florida, USA. 1981.
90 宋國祥. 添加綠茶粉於米食膨發食品最適操作條件之研究. 國立中興大學. 農業機械工程學系碩士論文. 2000.
91 姜少捷. 洛神花擠壓休閒食品之開發及抗氧化特性之研究. 國立中興大學. 生物產業電機工程學系碩士論文. 2010.
92 Hsieh F, Mulvaney SJ, Huff HE, Lue S, Brent. J. Effect of dietary fiber and screw speed on some extrusion processing and product variables. . Lebensm Wiss Technol. 1989;24:204-7.
93 A. A, L. MK, M. M. Effect of extrusion cooking on functional properties and in vitro starch digestibility of barley-based extrudates from fruit and vegetable by-products. Journal of food science. 2009;74(2):E77-86.
94 L. TD. The use of specialty sorghums for expanded snack food processing. . M University, Texas USA. 2004.
95 M. HJ, E. GMV. Effects of extrusion conditions on quality of cassava bran/cassava starch extrudates. . International Journal of Food Science and Technology 2003;38:511-7.
96 李卓、彭錦樵、莊世昌、蕭世傑. 添加物及原料配方對擠壓緩衝產品理化特性之研. 農林學報. 2000;49(1):55-73.
97 AJ. GM. Changes in the starch fraction during extrusion-cooking of corn. Journal of food science. 1983;48(2):378-81.
98 AP. DQ, G. U, H. M. The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks. . Journal of Food Engineering. 2005;66 283-9.
99 DX. HA, T. F. Evaluation of rice flour modified by extrusion cooking Journal of Cereal Science. 2006;43:38-46.
100 陳輝煌. 膨發型米穀雙軸擠壓加工之最適化之研究. 國立海洋大學. 水產食品科學系博士論文 1991.
101 F. R, Tester, R. W, Morrison. Swelling and gelatinization of cereal starches of effects of amylopectin, amylase, and lipids. . Cereal Chem 1990;67:551-7.
102 施明智、江文章. 擠壓加工條件對以玉米為基材的擠壓半成品物化特性之影響. 中國農業化學會誌. 1992;30 (3):454-61.
103 林虔宏. 蛋黃卵磷脂微膠囊之製作及其物理性質之探討. 國立中興大學. 畜牧學係碩士論文. 2001.
104 呂廷璋. 澱粉顆粒中磷脂質－直鏈澱粉錯合物的澱粉液化酵素感受性. 國立臺灣大學. 食品科技研究所. 1998.
105 American Association of Cereal Chemists:AACC. 2001.
106 Bohn. JA, BeMiller. JN. (1→3)-β- d-Glucans as biological response modifiers: a review of structure-functional activity relationships. Carbohydrate Polymers 1995;28:3-14.
107 D. BG, S. G. Fungal beta-glucans and mammalian immunity. Immunity. 2003;19(3):311-5.
108 Kojima T, Tabata K, Hirata A, Sugawara I. biological activity of sulfated schizophyllan. Agric Biol, Chem. 1986;50:1635-6.
109 Sutherland IW. Novel and established applications of microbial polysaccharides. Trends in biotechnology. 1998;16(1):41-6.
110 顏文俊. 食品擠壓技術簡介. 食品工業19(5):21-30. 1987.
111 羅郁中. 台灣六種野生植物果實之抗氧化功能評估. 國立台灣師大附中. 2003.
112 吳明鴻. 有機栽培技術對甘藷塊根之總酚、類黃酮及抗氧化活性之影響. 國立嘉義大學. 農學研究所碩士論文. 2008.
113 Ho CT, Chen Q, Shi H, Zhang KQ, Rosen RT. Antioxidative effect of polyphenol extract prepared from various Chinese teas. Preventive medicine. 1992;21(4):520-5.
114 Scalbert AaGW. Dietary intake and bioavailability of polyphenols. J Nutr. 2000;130:2073-85.
115 Matsuda H, Ninomiya K, Shimoda H, Yoshikawa M. Hepatoprotective principles from the flowers of Tilia argentea (linden): structure requirements of tiliroside and mechanisms of action. Bioorganic & medicinal chemistry. 2002;10(3):707-12.
116 Matsuda H, Morikawa T, Managi H, Yoshikawa M. Antiallergic principles from Alpinia galanga: structural requirements of phenylpropanoids for inhibition of degranulation and release of TNF-alpha and IL-4 in RBL-2H3 cells. Bioorganic & medicinal chemistry letters. 2003;13(19):3197-202.
117 Cho EJ, Yokozawa T, Rhyu DY, Kim SC, Shibahara N, Park JC. Study on the inhibitory effects of Korean medicinal plants and their main compounds on the 1,1-diphenyl-2-picrylhydrazyl radical. Phytomedicine : international journal of phytotherapy and phytopharmacology. 2003;10(6-7):544-51.
118 Sakagami H, Satoh K, Hatano T, Yoshida T, Okuda T. Possible role of radical intensity and oxidation potential for gallic acid-induced apoptosis. Anticancer research. 1997;17(1A):377-80.
119 蔡旻都. 蔬果中類黃酮之抗氧化作用與生物活性. 國立中正大學. 生物化學學系碩士論文. 2006.