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研究生:鄭惠珠
研究生(外文):Hui-Chu Cheng
論文名稱:茄科蔬菜醋浸液抗氧化力之分析
論文名稱(外文):Analysis of the antioxidative activity of the Solanaceae family vegetables in the vinegar solution
指導教授:邱思魁邱思魁引用關係
指導教授(外文):Tze-Kuei Chiou
學位類別:碩士
校院名稱:國立臺灣海洋大學
系所名稱:食品科學系
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:2012
畢業學年度:100
語文別:中文
論文頁數:70
中文關鍵詞:茄科蔬菜糯米醋抗氧化性
外文關鍵詞:Solanaceae vegetablesrice vinegarantioxidant activity
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本研究主要探討在室溫以商業糯米醋浸漬紫色果皮、果肉白色之長茄 (簡稱為麻吉茄子)、紫色果皮且短肥之茄子 (簡稱為日本茄子)、 錐形小紅椒 (簡稱為小紅椒)、糯米椒、黑柿番茄、牛番茄、黃色甜椒、紅色甜椒、水果甜椒、青椒等 10 種茄科蔬菜,浸漬 90 天。分析新鮮材料及其醋浸期間醋浸液抗氧化力之變化。
實驗結果顯示,在總酚含量 (Total phenolics content) 方面,新鮮茄科蔬菜以小紅椒 18.42 mg GAE/100g (gallic acid equivalent; GAE) (weight; ww) 最高,牛番茄 1.10 mg GAE/100g (ww) 最低。浸漬期間醋浸液總酚含量,以小紅椒第 14 天醋浸液 5.96 mg GAE/100g (ww) 最高,牛番茄則未檢出含量。浸漬期間醋浸液之總酚含量呈下降之變化。在類黃酮含量 (Flavonoids content) 方面,新鮮茄科蔬菜含量為 5.74 mg ~ 27.84 mg QE/100g (quercertin dihydrate equivalent; QE) (ww)。浸漬期間醋浸液之類黃酮含量,以小紅椒第 90 天之醋浸液 15.03 mg QE/100g (ww) 最高,牛番茄第 90 天之0.42 mg QE/100g (ww) 最低。浸漬期間醋浸液之含量呈下降之變化。在還原力 (Reducing powers) 方面,新鮮茄科蔬菜之還原力為0.759 ~ 2.080。醋浸期間醋浸液之還原力為 0.023 ~ 1.649,浸漬期間醋浸液之樣品呈顯著下降之變化。在螯合亞鐵離子能力 (Chelating effect on ferrous ions) 方面,新鮮茄科蔬菜以日本茄子 58.46% 能力最佳,黃色甜椒則未檢出螯合能力。浸漬期間醋浸液之螯合亞鐵離子能力,日本茄子、麻吉茄子及糯米椒呈下降之變化,其餘樣品呈顯著上升至第 28 天時,螯合能力最佳,之後迅速下降。新鮮茄科蔬菜清除 DPPH (α,α- iphenyl-β-picrylhydrazyl) 自由基能力之比較,以小紅椒 83.24% 能力最佳,牛番茄 12.84% 能力最差。浸漬期間醋浸液清除 DPPH 自由基能力之變化為,茄子與甜椒初期之清除 DPPH 自由基能力最佳,之後開始下降。由實驗所得之結果,評估茄科蔬菜作為釀造醋原料之參考,以期所利用之材料,能提升利用價值。




This study is focused on soaking the long eggplant with purple peel and white flesh (called Machi eggplants), the short eggplant with purple peel (called Japan eggplants), cone-shaped small red chilli (called small red peppers), glutinous rice pepper, black persimmon tomatoes, cattle tomatoes, yellow sweet pepper, red sweet pepper, fruit sweet pepper, green pepper and other solanaceous vegetables in the commercial glutinous rice for 90 days under room temperature, and analyzing their change of antioxidant capacity during this period.
The experiment finds that in terms of the total phenolic content, small red peppers show 18.42 mg GAE/100g (gallic acid equivalent, GAE) (weight; ww), which is the highest among solanaceous vegetables, while cattle tomatoes show 1.10 mg of GAE/100g (ww), which is the lowest. In terms of the total phenolic content of vinegar liquid, the small red peppers show 5.96 mg GAE/100g (ww) in the fourteenth day, which is the highest, while cattle tomatoes were not detected any content. In general, the total phenolic content of vinegar liquid shows a downward change. In terms of the content of flavonoids, fresh solanaceous vegetables show 5.74 mg ~ 27.84 mg QE/100g (quercertin dihydrate equivalent; QE) (ww). In terms of the vinegar liquid content, small red peppers show 15.03 mg QE/100g (ww), which is the highest, while the cattle tomatoes show 0.42 mg QE/100g (ww), which is the lowest. In general, the vinegar liquid content shows a downward change. In terms of reducing power, fresh solanaceous vegetables show 0.759 ~ 2.080.The reducing power of vinegar is 0.023 ~ 1.649. The sample shows significant downward change. In terms of the chelating effect on ferrous ions, Japanese eggplants show 58.46%, which is the best among fresh solanaceous vegetables while yellow sweet pepper were not detected any chelating effect. In general, Japanese eggplants, Machi eggplants and glutinous rice pepper show downward change, while other samples show the best chekating effect in the twenty-eighth day, then declining sharply. In terms of the chelating ability of fresh solanaceous vegetables scavenging DPPH (α,α-diphenyl-β-picrylhydrazyl) small red peppers show 83.24%, which is the best, while cattle tomatoes show 12.84%, which is the worst. In general, eggplants and sweet pepper show the best chelating ability of fresh solanaceous vegetables scavenging DPPH at first, then declining afterward. Conclusively, solanaceous vegetables are suitable for making vinegar.

目錄
中文摘要 I
英文摘要 III
目錄 V
表目錄 VIII
圖目錄 IX
附表目錄 X
附圖目錄 XI
壹、前言 1
貳、文獻整理 3
一、自由基對健康之影響 3
(一) 自由基 (free radical) 3
(二) 活性氧 (activated oxygens) 3
(三) 自由基與活性氧的來源 3
(四) 自由基、活性氧和氧化產物與疾病之相關 4
二、抗氧化劑 5
(一) 抗氧化劑的作用機制 5
(二) 抗氧化劑的種類 6
三、酚類化合物 10
(一) 酚類化合物的定義及分類 10
(二) 膳食中酚類來源 12
四、醋 13
(一) 醋的生產與種類 13
(二) 醋的成分與抗氧化物質 13
(三) 醋的作用 14
五、茄科蔬菜 14
(一) 茄子 15
(二) 番茄 16
(三) 甜椒 17
(四) 辣椒 17
六、抗氧化評估方法 18
(一) 總酚測定方法 18
(二) 類黃酮測定方法 18
(三) 還原力測定方法 18
(四) 螯合亞鐵離子能力測定方法 19
(五) 清除 DPPH 自由基能力 19
參、實驗流程圖 21
肆、材料與方法 22
一、實驗材料 22
(一) 樣品原料 22
(二) 化學藥品 22
(三) 實驗設備 23
二、實驗樣品之製備 23
(一) 80% 甲醇萃取液之製備 23
(二) 醋浸液之製備 23
三、實驗分析項目 24
(一) 抗氧化成分分析 24
(二) 抗氧化能力分析 25
(三) pH 值測定 26
四、統計分析 26
伍、結果與討論 27
一、新鮮茄科蔬菜、醋浸液、糯米醋之抗氧化物質成分 27
二、新鮮茄科蔬菜、醋浸液、糯米醋之抗氧化能力 30
三、新鮮茄科蔬菜醋浸期間醋浸液及糯米醋之 pH 值 33
四、抗氧化成分與抗氧化能力之相關分析 34
陸、結論 37
柒、參考文獻 38
表目錄
表 1、新鮮茄科蔬菜 80% 甲醇萃取液之總酚、類黃酮含量 48
表 2、新鮮茄科蔬菜浸漬期間醋浸液之總酚含量 49
表 3、糯米醋之 PH值與抗氧化力 50
表 4、新鮮茄科蔬菜浸漬期間醋浸液之類黃酮含量 51
表 5、新鮮茄科蔬菜甲醇萃取液之抗氧化能力 52
表 6、新鮮茄科蔬菜浸漬期間醋浸液之還原力 53
表 7、新鮮茄科蔬菜浸漬期間醋浸液之螯合亞鐵離子能力 54
表 8、新鮮茄科蔬菜浸漬期間醋浸液清除 DPPH自由基之能力 55
表 9、新鮮茄科蔬菜醋浸間醋浸液之PH值 56
表 10、新鮮茄科蔬菜抗氧化成分含量與抗氧化力分析結果之相關性分析 57
表 11、新鮮茄科蔬果抗氧化含量與浸漬第 7 天之醋浸液抗氧化力分
析結果之相關性分析 58
表 12、新鮮茄科蔬果總酚與類黃酮分析結果之相關性分析 59
圖目錄
圖 1、糯米醋與茄科蔬菜醋浸液浸漬 90 天期間總酚含量之比較 60
圖 2、糯米醋與茄科蔬菜醋浸液浸漬 90 天期間類黃酮含量之比較 61
附表目錄
附表 1、反應性氧分子 62
附表 2、氧化損傷相關的疾病 63
附表 3、膳食中植物酚類物質的來源 64
附表 4、亞洲蔬菜的抗氧化活性和總酚含量 65
附圖目錄
附圖 1、自由基對細胞的傷害 68
附圖 2、主要酚類化合物的化學結構式 69
附圖 3、在體內抗氧化劑與活性物種的平衡 70


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