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研究生:趙麗萍
研究生(外文):Li-Ping Chao
論文名稱:探討扁實檸檬中多甲氧基黃酮之最適化熱處理
論文名稱(外文):Increasing the Content of Polymethoxy Flavones (PMFs) for Citrus depressa Hayata by Optimizing the Heat Treatment Process
指導教授:陳和賢陳和賢引用關係
指導教授(外文):Ho-Hsien Chen
學位類別:碩士
校院名稱:國立屏東科技大學
系所名稱:食品科學系所
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:2013
畢業學年度:101
語文別:中文
論文頁數:101
中文關鍵詞:扁實檸檬多甲氧基黃酮川陳皮素橘紅素田口設計
外文關鍵詞:Citrus depressa HayataPolymethoxyflavones (PMFs)NobiletinTangeretinTaguchi method
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扁實檸檬 (Citrus depressa Hayata) 為芸香科 (Rutaceae) 柑橘植物,主要分布於日本沖繩地區,而今台灣也有栽種。柑橘類果皮含有豐富的類黃酮,可以開發成醫療保健用的藥材,提升其附加價值。近年來研究指出,柑橘類水果含有一種特殊的類黃酮成分為多甲氧基黃酮 (polymethoxyflavones, PMFs),屬於黃酮類的一種,且已有多方面研究證實多甲氧基黃酮對人體健康有益。扁實檸檬的果皮富含有多種多甲氧基黃酮化合物,其中以兩種多甲氧基黃酮含量最多,分別是川陳皮素和橘紅素。兩者皆被證實具有抗發炎、抗動脈粥狀硬化、抗致癌和抗腫瘤的藥理活性。然而很少文獻指出扁實檸檬經過熱處理後對其含量的影響。所以本次研究目的是利用不同的熱處理探討其含量變化,並利用田口實驗設計找出最適化條件。利用直交表L9探討輕度加工、過熱蒸氣、水活性及乾燥溫度對川陳皮素和橘紅素產率的影響。在真空冷凍乾燥處理下,川陳皮素與橘紅素經HPLC分析與LC/MS鑑定後發現其川陳皮素產率為樣品每公克含有8.56毫克而橘紅素為樣品每公克含有4.27毫克。在最適化
條件為榨汁之殘渣,過熱蒸氣1分鐘,水活性小於0.5及乾燥溫度90℃的條件下具有最高產率,川陳皮素增加了30.6%,含量為每公克中含有11.18毫克,而橘紅素增加了41.9%,含量為每公克中含有6.05毫克。

Hirami lemon, Citrus depressa Hayata, belongs to the Rutaceae family, which is widely distributed over Okinawa area of Japan and Taiwan. The peel of Citrus fruit contains abundant flavonoids compounds, which can develop into health care products to enhance its value added. The previous study show that citrus fruits are rich in special groups of flavonoids called polymethoxyflavones (PMFs). PMFs are demonstrated that it belongs to flavones family and it is help to health. The peel of Hirami lemon has many kinds of PMFs. There are two major compounds, nobiletin and tangeretin, that they have been confirmed to have pharmacological activities such as anti-inflammatory, anti-atherogenic properties, anti-carcinogenic, and anti-tumor activities. However, few literatures mentioned that the impact of thermal treatments to PMFs contents in processing process. This study investigates that the impact of different thermal treatment conditions for nobiletin and tangeretin, and using Taguchi method to find optimal operation
conditions. The orthogonal array experiment (L9) was used to minize the process of superheated steam, water activity and hot-air temperature. The results show that contents of nobiletin and tangeretin of freeze dried Hirami lemon are identified by HPLC and LC/MS. There are 8.56 mg/g and 4.27 mg/g respecting. Optimum conditions of thermal treatments for squeeze residues are obtained by Taguchi method are as follows: superheated steam treatment 1 min, and then 90°C hot-air drying to below 0.5 of water activity. Nobiletin will be enhanced to 30.6% with the content 11.18 mg/g. Likewise; tangeretin will be enhanced to 41.9% with the content 6.05 mg/g under the optimum conditions.

目錄
摘要
Abstract
謝誌
目錄
圖表目錄
1.前言
2.文獻回顧
2.1柑橘類水果
2.1.1柑橘水果特性
2.1.2台灣柑橘主要產地
2.2扁實檸檬之簡介
2.2.1扁實檸檬成分之簡介
2.2.1.1精油
2.2.1.2辛弗林/欣樂芬Synephrine
2.2.1.3類黃酮
2.2.1.3.1類黃酮之有效成分
2.2.1.4多甲氧基黃酮 (Polymethoxyflavones; PMFs) 之簡介
2.2.1.4.1川陳皮素 (Nobiletin) 之性質
2.2.1.4.2橘紅素 (Tangeretin) 之性質
2.3乾燥工程
2.3.1 乾燥原理
2.3.2 平衡含水率
2.3.3 物化特性之變化
2.4田口實驗法
2.4.1 目的特色
2.4.2信號雜音比
2.4.3田口品質工程在食品工業之應用
3.材料與方法
3.1實驗設計與目的
3.2試驗材料
3.3試藥與溶劑
3.4實驗器材
3.5實驗方法
3.5.1樣品前處理
3.5.1.1過熱蒸氣處理
3.5.1.2水活性
3.5.2物化特性分析
3.5.2.1平衡含水率測定
3.5.2.2水活性分析
3.5.2.3色澤分析
3.5.2.4表面結構觀察
3.5.3抗氧化能力分析
3.5.3.1樣品萃取
3.5.3.2總酚含量分析
3.5.3.3總類黃酮含量分析
3.5.3.4 DPPH自由基清除力
3.5.3.5 總抗氧化能力分析(TEAC)
3.5.4成分含量分析
3.5.4.1樣品萃取
3.5.4.2 HPLC分析條件
3.5.4.3 LC-MS鑑定分析
3.5.5統計分析
4.結果與討論
4.1熱處理對川陳皮素與橘紅素之產率之影響
4.1.1輕度加工對產率之影響
4.1.2過熱蒸氣對產率之影響
4.1.3水活性對產率之影響
4.1.4乾燥溫度對產率之影響
4.1.5熱處理提升川陳皮素和橘紅素的最適化
4.2物化特性
4.2.1扁實檸檬乾燥速率
4.2.2 平衡含水率與水活性
4.2.3 色澤分析
4.2.4 表面結構觀察
4.3抗氧化力分析
4.3.1總酚含量
4.3.2總類黃酮含量
4.3.3 DPPH自由基清除能力
4.3.4總抗氧化能力(TEAC)
4.4成分含量分析
4.4.1 HPLC分析川陳皮素與橘紅素
4.4.2 LC/MS分析
5.結論
6.參考文獻
作者簡介

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