臺灣博碩士論文加值系統

檸檬烯 (limonene) 是檸檬精油中主要的風味成分，而檸檬烯通常會製成 o/w 乳化液再加入飲料中。含檸檬烯之乳化液容易因本身物理不安定性及氧化而導致風味損失或產生不良風味。因此本研究擬添加 幾丁聚醣-葡萄糖複合物 (chitosan-glucose complexes, CG) 於含檸檬烯之飲料乳化液 (limonene beverage emulsion, LBE) 中並探討其物化安定性及添加 CG 於 LBE 中對於檸檬烯氧化之抑制效果。由流變性分析發現，添加 CG 檸檬烯飲料乳化液 (CG containing limonene beverage emulsion, CG-LBE) 於 25~40℃ 時，其流體行為係數約為 1，可視為牛頓流體，而當溫度於 5~20℃ 時，其流體行為係數下降而介於 0.53~0.58之間，可視為剪切稀釋流體。又 CG-LBE 之視黏度以及黏度係數均會隨溫度下降而提高，更於 20℃ 以下因凝膠而快速提高，而於 5℃ 達最高。以示差掃描熱分析發現，CG-LBE 的熱穩定性可達 125℃。此外，不論由粒徑分析或乳油分離指標 (creaming index) 來評估儲存安定性發現，CG-LBE 儲存於 4℃ 最安定，-20℃ 次之，而 25 以及 55℃ 儲存時最不安定，故高溫儲存會使 CG-LBE 不安定。以氣相層析儀分析定量檸檬烯及其氧化產物 limonene oxide 及 carvone 之結果發現，經 55℃ 儲存 7 天後，添加 CG 可分別有效抑制 LBE 中檸檬烯之裂解，達 8.61% (p＜0.05)，而降低 limonene oxide 及 carvone 生成量分別達 67.1 及 67.5%。由以上結果可知，CG-LBE 具有良好的熱安定性，且於 4℃ 儲存有最佳安定性，而在 LBE 中添加 CG 可有效抑制檸檬烯降解以及減緩limonene oxide 及 carvone 之生成。

Limonene is the main flavor component of lemon oil and is often prepared as an oil-in-water emulsion before being added to beverages. However, limonene-containing oil-in-water emulsions are susceptible to both physical instability and oxidative degradation, leading to loss of aroma and formation of off-flavors. Thus, this study aimed to investigate the inhibitory effect of chitosan-glucose complexes (CG) on limonene oxidation in limonene beverage emulsion (LBE) and the physicochemical properties of CG containing limonene beverage emulsion (CG-LBE). Results of rheological analyses showed that the flow behavior indices (n) of CG-LBE at 25~40℃ were close to 1, which were belong to a Newtonian fluid behavior, and n values of CG-LBE at 5~20℃ranged between 0.53~0.58, indicating a shear-thinning fluid behavior. Both of the apperent viscosity and consistency index (k) of CG-LBE increased with decreases of temperature, and showed a maximum value at 5℃, revealing that CG-LBE gelled at 20℃ or below. Differential scanning calorimetry showed that CG-LBE had a excellent thermal stability for up to 125℃. The storage stability of CG-LBE had a maximum value at 4℃, followed by -20℃, and the worst at 25 and 55℃. Furthermore, the creaming indices of CG-LBE at 55 and 25℃were significantly higher than at 4 and -20℃, indicating that the instability of CG-LBE occurred at high storage temperature. When stored at 55℃ for 7 days, addition of CG in LBE could not only significantly reduce limonene degradation (p＜0.05) by 8.61% at 7 days storage, but also decease the formation of limonene oxide and carvone by 67.1 and 67.5%, respectively. Above results suggest that CG-LBE is thermally stable at 125℃ and had the maximum storage stability at 4℃. Addition of CG in LBE could not only effectively inhibit limonene degradation but also reduce the formation of limonene oxide and carvone.

目 錄
第一章 前言 1
第二章 文獻回顧 3
一、檸檬及檸檬精油 3
(一) 檸檬之簡介 3
(二) 檸檬精油之成分 4
(三) 檸檬烯之氧化裂解 8
二、飲料乳化液 11
(一) 飲料乳化液介紹 11
(二) 飲料乳化液穩定性 23
三、幾丁質、幾丁聚醣及其衍生物之簡介與應用 26
(一) 幾丁質及幾丁聚醣之簡介 26
(二) 幾丁質、幾丁聚醣及其衍生物之應用 30
第三章 材料與方法 36
一、實驗材料 36
二、儀器設備 38
三、實驗架構 40
四、樣品製備 41
(一) 動物膠鹼處理 41
(二) 幾丁聚醣-葡萄糖複合物之製備 41
(三) 檸檬烯飲料乳化液之製備 42
五、實驗及分析方法 43
(一) 檸檬烯飲料乳化液氧化測試 43
(二) GC 分析 43
(三) 檸檬烯飲料乳化液熱穩定性測試 45
(四) 檸檬烯飲料乳化液殺菌 46
(五) 檸檬烯飲料乳化液儲藏安定性測試 46
(六) 檸檬烯飲料乳化液流變性測試 47
(七) 統計分析 48
第四章 結果與討論 49
一、檸檬烯飲料乳化液流變性分析 49
二、檸檬烯飲料乳化液安定性分析 55
(一) 檸檬烯飲料乳化液熱穩定性測試 55
(二) 檸檬烯飲料乳化液儲藏安定性測試 57
三、檸檬烯飲料乳化液氧化測試 62
第五章 結論 74
第六章 參考文獻 75
附錄一 85
附錄二 89

表目錄
表 一、冷壓日產柚子及檸檬皮精油中揮發性成分 5
表 二、各國飲料中 SAIB 允許添加量 16
表 三、幾丁質、幾丁聚醣及其複合物在食品工業上之應用 32
表 四、含CG 檸檬烯飲料乳化液儲存於 -20, 4, 25 和 55℃ 之粒徑分佈 61

圖目錄
圖一、檸檬烯及其裂解產物之結構。 10
圖二、蔗糖乙酸異丁酸酯之結構。 14
圖三、添加酯膠對於添加修飾澱粉之飲料乳化液經儲存後，其平均粒徑之影響。 17
圖四、不同酯膠添加量對於飲料乳化液之平均粒徑以及乳油分離現象的影響。 18
圖五、辛烯基琥珀酸修飾澱粉之結構。 22
圖六、乳化劑之乳油分離現象、沉澱現象、絮凝現象以及凝聚現象等不穩定現象。 24
圖七、幾丁聚醣 (a)、幾丁質 (b) 及纖維素 (c) 之結構。 27
圖八、α- (A) 及β-(B) 型幾丁質之立體結構。 28
圖九、從蝦殼廢棄物中製備幾丁質、幾丁聚醣及其低聚物與單體。 31
圖十、含 CG 之檸檬烯飲料乳化液於不同溫度之視黏度、流體行為係數以及黏度係數。 52
圖十一、含 CG 之檸檬烯飲料乳化液之熱安定性。 56
圖十二、含 CG 之檸檬烯飲料乳化液儲存於 -20, 4, 25 和 55℃ 之乳油分離指標。 58
圖十三、含 CG (A) 及不含 CG (B) 之檸檬烯飲料乳化液於 55℃ 儲存 7 天之 GC 層析圖。 66
圖十四、添加CG 對檸檬烯飲料乳化液於55℃ 儲存時檸檬烯含量之影響。 67
圖十五、添加CG 對檸檬烯飲料乳化液於 55℃ 儲存時 limonene oxide 生成量之影響。 69
圖十六、添加CG 對檸檬烯飲料乳化液於 55℃ 儲存時 carvone 生成量之影響。 71
圖十七、含 CG 檸檬烯飲料乳化液儲存於 55℃ 之粒徑分佈。 85
圖十八、含 CG 檸檬烯飲料乳化液儲存於 25℃ 之粒徑分佈。 86
圖十九、含 CG 檸檬烯飲料乳化液儲存於 4℃ 之粒徑分佈。 87
圖二十、含 CG 檸檬烯飲料乳化液儲存於 -20℃ 之粒徑分佈。 88
圖二十一、不含 CG 之檸檬烯飲料乳化液於 55℃ 儲存之 GC 層析圖。 89
圖二十二、含 CG 之檸檬烯飲料乳化液於 55℃ 儲存之 GC 層析圖。 90

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