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研究生:倪千祥
研究生(外文):Ni, Chien-Hsiang
論文名稱:應用光照射處理技術生產富含共軛亞麻油酸之紅花籽油
論文名稱(外文):Production Of Conjugated Linoleic Acid - Rich Safflower Seed Oil By Photoirradiation
指導教授:林棟雍林棟雍引用關係
指導教授(外文):Lin, Tung-Yung
口試委員:林詠凱林亮全
口試委員(外文):Lin, Yung-KaiLin, Liang-chuan
口試日期:2012-06-28
學位類別:碩士
校院名稱:中國文化大學
系所名稱:生物科技研究所
學門:生命科學學門
學類:生物科技學類
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:92
中文關鍵詞:共軛亞麻油酸健康益處光照射處理
外文關鍵詞:Conjugated linoleic acidHealth benefitPhotoirradiation
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共軛亞麻油酸(CLA)具多種健康功能文獻已有詳載,而應用光照射處理技術生產富含共軛亞麻油酸之紅花籽油極具潛力,然而,目前對於應用光反應技術生產共軛亞麻油酸之研究報告為數不多,因此本研究應用光反應技術,在不同光照溫度與時間下生產共軛亞麻油酸,以探討光反應條件對於促進共軛亞麻油酸生產之影響。
材料選用目前市售沙拉油中含最高量亞麻油酸之紅花籽油,在添加I2作為催化劑後,以3650Å UV光線進行光催化合成反應,溫度設定為25℃與75℃,並於0、48、96、144、192與240小時採樣,其後進行游離態共軛亞麻油酸與甘油酯化態共軛亞麻油酸甲基酯化反應,最後使用高效液相層析儀進行共軛亞麻油酸分析。
結果發現:光照溫度不同會改變共軛亞麻油酸生成種類與生成量,經25℃光反應生成共軛亞麻油酸結構為游離態共軛亞麻油酸,且共軛亞麻油酸生成量較75℃為佳;光反應合成cis-9, trans-11與trans-10, cis-12 CLA異構物之最佳光照條件為25℃、144小時,而25℃、240小時光照條件生成之總共軛亞麻油酸與總trans, trans CLA異構物含量最高。
Conjugated linoleic acid (CLA) had been reported to be responsible for many biological activities that relate to health. There is a potential on CLA production using photoirradiation on safflower oil. However, only a few Reports on CLA production using photoirradiation were found. The objective of the study is to investigate the effects of photoirradiation of different temperatures and times on CLA produced from safflower oil.Safflower oil was photoirradiated under 3650Å UV-radiation at 25 and 75℃in the presence of iodine catalyst for 240 h and was withdrawn at intervals of 0, 48, 96, 144, 192, and 240 h for methylation and CLA determination by HPLC. Results indicated that photoirradiation temperature could alter the variety and content of CLA produced from safflower oil. Irradiation temperature at 25℃ produced free form of CLA, rather than CLA glyceride, and the level of CLA produced was higher at 25 than 75℃. While photoirradiation condition at 25℃ for 144 h was suggested for the productions of cis-9, trans-11 and trans-10, cis-12 CLA from safflower oil. Condition at 25℃ for 240 h was suggested for the production of trans, trans CLA.

目 錄
中文摘要.........................................................................................................................i
英文摘要........................................................................................................................ii
第一章 前言..................................................................................................................1
第二章 文獻探討..........................................................................................................2
2.1 共軛亞麻油酸之結構與膳食來源.........................................................................2
2.1.1 共軛亞麻油酸之結構..........................................................................................2
2.1.2 共軛亞麻油酸之膳食來源..................................................................................4
2.2 共軛亞麻油酸之健康益處.....................................................................................9
2.2.1 預防心血管疾病..................................................................................................9
2.2.2 免疫調節............................................................................................................11
2.2.3 體組成之調整....................................................................................................12
2.2.4 糖尿病之控制....................................................................................................16
2.2.5 抗癌....................................................................................................................16
2.3 共軛亞麻油酸之生產技術...................................................................................20
2.3.1 生物合成............................................................................................................20
2.3.1.1 共軛亞麻油酸在瘤胃及乳腺的生產方式.....................................................20
2.3.1.2 菌種與培養基對於共軛亞麻油酸產量的影響.............................................23
2.3.2 化學合成............................................................................................................26
2.3.3 光反應技術........................................................................................................27
第三章 材料與方法....................................................................................................29
3.1 實驗材料...............................................................................................................29
3.2 試驗流程...............................................................................................................31
3.3 實驗方法...............................................................................................................32
3.3.1 紅花籽油之前處理............................................................................................32
3.3.2 不同溫度與時間之光照射處理對共軛亞麻油酸之影響................................33
3.3.3 共軛亞麻油酸異構物結構之測定....................................................................35
(1)游離態甲基酯化作用..........................................................................................35
(2)甘油酯化態甲基酯化作用..................................................................................35
3.3.4 應用高效能液相色層分析法定量共軛亞麻油酸............................................36
3.3.5 共軛亞麻油酸檢量線之製備與總共軛亞麻油酸生成量之計算....................38
3.3.6 統計分析............................................................................................................40
第四章 結果與討論....................................................................................................41
4.1.1 紅花籽油經25℃光照48-240小時之總共軛亞麻油酸生成量.......................41
4.1.2 紅花籽油經25℃光照48-240小時之共軛亞麻油酸各異構物生成量...........44
4.1.3 紅花籽油經25℃光照48-240小時之各種共軛亞麻油酸異構物生成量.......47
4.1.3.1 紅花籽油經25℃與75℃光照48-240小時之各種共軛亞麻油酸異構物生成量之比較........................................................................................................52
4.1.4 紅花籽油經25℃光照之各種共軛亞麻油酸於不同時間生成量...................53
4.1.4.1 由紅花籽油經25℃光照之各種共軛亞麻油酸異構物於不同時間生成量比較................................................................................................................62
4.1.5 紅花籽油經25℃與75℃光照48-240小時之共軛亞麻油酸生成結構...........63
4.2.1 紅花籽油經75℃光照48-240小時之總共軛亞麻油酸生成量.......................66
4.2.2 紅花籽油經75℃光照48-240小時之共軛亞麻油酸各異構物生成量...........68
4.2.3 紅花籽油經75℃光照48-240小時之各種共軛亞麻油酸生成量...................70
4.2.3.1 紅花籽油經25℃光照48-240小時之各種共軛亞麻油酸異構物生成量之比較........................................................................................................75
4.2.4 紅花籽油經75℃光照之各種共軛亞麻油酸於不同時間生成量...................76
4.2.4.1 由紅花籽油經25℃與75℃光照之各種共軛亞麻油酸異構物於不同時間生成量之比較....................................................................................................83
第五章 結論................................................................................................................84
第六章 參考文獻........................................................................................................85
圖 目 錄
圖1:亞麻油酸與三種共軛亞麻油酸之比較...............................................................3
圖2:總共軛亞麻油酸之膳食來源比例.......................................................................8
圖3:cis-9,trans-11 CLA之膳食來源比例...................................................................8
圖4:不飽和十八碳脂肪酸進行生物氫化作用之主要路徑.....................................22
圖5:共軛亞麻油酸生物合成之路徑.........................................................................22
圖6:利用光催化生產含共軛亞麻油酸異構物的黃豆油之規劃.............................28
圖7:生產富含共軛亞麻油酸紅花籽油之最佳化製程.............................................31
圖8:市售紅花籽油.....................................................................................................32
圖9:光反應裝置.........................................................................................................32
圖10:硼矽玻璃製之反應槽體...................................................................................33
圖11:內部冷卻管........................................................................................................33
圖12:實際運作組合圖...............................................................................................34
圖13:內部透視圖.......................................................................................................34
圖14:共軛亞麻油酸甲基酯化標準品.......................................................................37
圖15:trans-11,trans-13之檢量線公式........................................................................38
圖16:trans-10,trans-12之檢量線公式........................................................................38
圖17:trans-9,trans-11之檢量線公式..........................................................................38
圖18:trans-8,trans-10之檢量線公式..........................................................................38
圖19:trans-11,cis-13之檢量線公式...........................................................................39
圖20:trans-10,cis-12之檢量線公式...........................................................................39
圖21:cis-9,trans-11之檢量線公式.............................................................................39
圖22:trans-8,cis-10之檢量線公式.............................................................................39
圖23:cis-11,cis-13之檢量線公式...............................................................................39
圖24:紅花籽油經25℃光照之總共軛亞麻油酸異構物不同時間生成濃度...........42
圖25:紅花籽油經25℃光照之共軛亞麻油酸各異構物不同時間生成濃度...........46
圖26:紅花籽油經25℃光照之共軛亞麻油酸異構物48小時生成濃度..................47
圖27:紅花籽油經25℃光照之共軛亞麻油酸異構物96小時生成濃度..................48
圖28:紅花籽油經25℃光照之共軛亞麻油酸異構物144小時生成濃度................50
圖29:紅花籽油經25℃光照之共軛亞麻油酸異構物192小時生成濃度................50
圖30:紅花籽油經25℃光照之共軛亞麻油酸異構物240小時生成濃度................52
圖31:紅花籽油經25℃光照之trans-11,trans-13 CLA不同時間生成濃度..............53
圖32:紅花籽油經25℃光照之trans-10,trans-12 CLA不同時間生成濃度..............54
圖33:紅花籽油經25℃光照之trans-9,trans-11 CLA不同時間生成濃度................55
圖34:紅花籽油經25℃光照之trans-8,trans-10 CLA不同時間生成濃度................56
圖35:紅花籽油經25℃光照之trans-11,cis-13 CLA不同時間生成濃度.................57
圖36:紅花籽油經25℃光照之trans-10,cis-12 CLA不同時間生成濃度.................58
圖37:紅花籽油經25℃光照之cis-9,trans-11 CLA不同時間生成濃度...................59
圖38:紅花籽油經25℃光照之trans-8,cis-10 CLA不同時間生成濃度...................60
圖39:紅花籽油經25℃光照之cis-11,cis-13 CLA不同時間生成濃度.....................61
圖40:將25℃光照之紅花籽油經甘油酯化態甲基酯化作用共軛亞麻油酸圖譜...64
圖41:將75℃光照之紅花籽油經甘油酯化態甲基酯化作用共軛亞麻油酸圖譜...64
圖42:將25℃光照之紅花籽油經游離態甲基酯化作用之共軛亞麻油酸圖譜.......65
圖43:將75℃光照之紅花籽油經游離態甲基酯化作用之共軛亞麻油酸圖譜.......65
圖44:紅花籽油經75℃不同光照時間之總共軛亞麻油酸異構物生成濃度...........67
圖45:紅花籽油經75℃不同光照時間之共軛亞麻油酸各異構物生成濃度...........69
圖46:紅花籽油經75℃光照48小時之共軛亞麻油酸異構物生成濃度..................70
圖47:紅花籽油經75℃光照96小時之共軛亞麻油酸異構物生成濃度..................71
圖48:紅花籽油經75℃光照144小時之共軛亞麻油酸異構物生成濃度................72
圖49:紅花籽油經75℃光照192小時之共軛亞麻油酸異構物生成濃度................73
圖50:紅花籽油經75℃光照240小時之共軛亞麻油酸異構物生成濃度................74
圖51:紅花籽油經75℃不同光照時間之trans-11,trans-13 CLA生成濃度..............76
圖52:紅花籽油經75℃不同光照時間之trans-10,trans-12 CLA生成濃度..............77
圖53:紅花籽油經75℃不同光照時間之trans-9,trans-11 CLA生成濃度................78
圖54:紅花籽油經75℃不同光照時間之trans-8,trans-10 CLA生成濃度................79
圖55:紅花籽油經75℃不同光照時間之trans-11,cis-13 CLA生成濃度.................80
圖56:紅花籽油經75℃不同光照時間之cis-9,trans-11 CLA生成濃度...................81
圖57:紅花籽油經75℃不同光照時間之cis-11,cis-13 CLA生成濃度.....................82



















表 目 錄
表1:不同食品之共軛亞麻油酸含量...........................................................................7
表2:共軛亞麻油酸對人體健康之益處.....................................................................19
表3:共軛亞麻油酸生產技術之比較.........................................................................25
表4:不同培養基成分對乳酸菌生產共軛亞麻油酸的影響.....................................25
表5:不同光反應研究、乳製品(全脂乳)、牛肉中共軛亞麻油酸濃度之比較...........42
表6:紅花籽油經25℃、75℃光照48至240小時之總共軛亞麻油酸與九種共軛亞麻油酸轉換率之比較..................................................................................43









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