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研究生:詹盈盈
研究生(外文):Ying-Ying Jan
論文名稱:白藜蘆醇與白藜蘆醇苷在酒精模式溶液中的穩定性
論文名稱(外文):Stabilities of resveratrol and piceid in ethanolic model solutions
指導教授:吳瑞碧
口試委員:吳明昌沈賜川謝淑貞
口試日期:2015-06-29
學位類別:碩士
校院名稱:國立臺灣大學
系所名稱:食品科技研究所
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:2015
畢業學年度:103
語文別:中文
論文頁數:71
中文關鍵詞:白藜蘆醇白藜蘆醇苷模式系統穩定度可見光
外文關鍵詞:resveratrolpiceidkineticwinestability
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白藜蘆醇 (Resveratrol) 與它的糖苷類化合物 (Piceid) 為紅酒中重要的生理活性物質,兩者皆被研究指出具有許多健康功效,包含抗老化、抗發炎、抗糖尿病、抗癌、皮膚保健、心血管保健、神經保健。結晶型態之白藜蘆醇與白藜蘆醇苷在環境中十分穩定,然而兩者在溶液中的穩定性則較差。目前尚未有研究探討白藜蘆醇與白藜蘆醇苷在酒精性飲料中的儲藏期間穩定性,本篇研究利用不同酒精濃度 (12-40%) 建立酒精模式系統並調整溶液酸鹼值至pH 3.5 用以模擬市售紅酒以及水果再製酒,再分別儲存於不同溫度 (4-35°C) 下並給予模擬市售照度的光照進行儲藏實驗。根據研究結果,白藜蘆醇與白藜蘆醇苷在酒精模式溶液中於儲藏期間的穩定度主要受到光照所影響,受溫度與酒精濃度的影響較小。於室溫下儲藏光照環境中的酒精模式溶液,兩週後白藜蘆醇與白藜蘆醇苷含量分別下降約70% 與 30%;然而在避光儲藏的環境下,酒精模式溶液中此兩種物質的含量皆仍保有95% 以上。進一步利用三種不同特定波長637 nm (紅光)、523 nm (綠光)、452 nm (藍光) 之光線於儲藏期間照射酒精模式溶液,結果顯示,白藜蘆醇與白藜蘆醇苷的穩定度顯著受452 nm藍光的影響,於兩週的儲藏期間降解率分別達到62.2% 與67.5%。根據實驗結果,吾人建議將市售的紅酒以及相關含有白藜蘆醇與白藜蘆醇苷的酒精性飲料盛裝於褐色或深色的容器中,並置於藍光成分較低的光源下展示販售,以保存此兩種有益的營養物質。

Resveratrol (3,5,4’-trihydroxystilbene) and its glucoside (piceid) are important health compounds in wine. Both compounds have been reported for health functions including anti-cancer, anti-diabetes, anti-inflammation, skin protection, neuroprotection, cardiovascular protection, and longevity promotion. Resveratrol and piceid were found to be stable in crystalline form while relatively unstable in various solutions. However, little information with regards to the stabilities of resveratrol and piceid in alcoholic beverages has been reported. The present study investigated the stabilities of these two compounds in ethanolic model solutions (12-40% ethanol, v/v) buffered at pH 3.5 to simulate wine and fruit liqueur and stored at 4-35°C with and without the exposure to fluorescent light that imitated the illumination on the market. Results showed that the stabilities of resveratrol and piceid in ethanolic solutions are more strongly affected by illumination than by temperature. Approximately 70% and 30% of the respective initial contents of resveratrol and piceid degraded in the 12% ethanolic model solution within two weeks under fluorescent light at room temperature, while more than 95% of these two compounds retained in dark storage in one-month. Results also showed that resveratrol and piceid in the ethanolic model solutions were more unstable under blue light (452 nm) than red light (673 nm) and green light (523 nm). We recommend to store alcoholic beverages in dark or in dark-colored containers and to display on the shelf under illumination with low blue component in the spectrum for the preservation of resveratrol and piceid.

中文摘要 I
英文摘要 II
目錄 III
圖次 V
表次 VII
第一章 前言 1
第二章 文獻回顧 2
第一節 白藜蘆醇 2
一、 化學性質與結構 2
二、 食品中的白藜蘆醇 5
三、 穩定性 8
1. 光照 8
2. 酸鹼值 15
3. 溫度 16
4. 濕度 17
5. 氧氣 17
6. 酵素 18
7. 其他 18
四、 健康功效 19
第二節 模式系統 20
第三節 白藜蘆醇與白藜蘆醇苷降解動力學分析 22
一、 反應速率常數 22
二、 半衰期與活化能 23
第三章 材料方法 25
第一節 實驗試藥 25
第二節 實驗材料與儀器設備 25
第三節 實驗設計與方法 27
一、 實驗架構 27
二、 實驗方法 28
三、 資料處理 32
第四章 結果與討論 33
第一節 白藜蘆醇於酒精模式溶液之動力學探討 33
一、 反應級數之探討 33
二、 反應速率常數 (k) 37
三、 反應活化能 (Ea) 與半衰期 (t1/2) 38
四、 降解產物 41
第二節 白藜蘆醇苷於酒精模式容液之動力學探討 43
一、 反應級數之探討 43
二、 反應速率常數 (k) 43
三、 反應活化能 (Ea) 與半衰期 (t1/2) 48
四、 降解產物 50
第三節 可見光光源對於白藜蘆醇與白藜蘆醇苷降解反應之影響 52
第五章 結論 62
第六章 參考資料 63


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