臺灣博碩士論文加值系統

本研究主要探討萬丹紅豆 (WRB) 以純水和95% 乙醇萃取之抗氧化成分及抗氧化能力。結果表示，WRB用純水加熱45℃、3 hr萃取之總酚和類黃酮含量最高，分別為5.301（GAE mg / g d.m.）和3.186（RE mg / g d.m.）。抗氧化能力測定結果顯示，WRB純水萃取物具有最高的DPPH自由基清除能力，亞鐵離子螯合作用和TEAC總抗氧化能力。當樣品濃度為1000ppm時，DPPH自由基清除能力，總抗氧化能力和螯合力分別為86.257％，83.122％和65.315％。HPLC分析測定WRB以水和95％ 乙醇萃取物的酚類化合物含量。WRB萃取物的主要酚類化合物是沒食子酸，兒茶素，咖啡酸，阿魏酸和槲皮素，而槲皮素含量最高。
當WRB在100℃ 下烘烤50 min時，總酚和類黃酮含量最高。WRB茶最佳條件是熱水的比例為1：5（w / w），沖泡溫度為100℃，沖泡時間為40 min。WRB茶的抗氧化性與紅豆製商品 (義美紅豆茶和愛健紅豆水) 比較， WRB茶具有比其他紅豆製品更好的抗氧化活性。WRB茶具有良好的抗氧化能力，可作為進一步開發新保健品的參考。

The pureose of this study was to investigate the antioxidant components and antioxidant capacity of Wandan red bean (WRB) with water and 95% ethanol. The results showed that WRB extracted with pure water heating 45 °C for 3 hours had the highest total phenolic and flavonoids content, which were 5.301 (GAE mg/g d.m.) and 3.186 (RE mg/g d.m.), respectively. The results of antioxidant capacity test showed that WRB water extracts had the highest the DPPH free radical scavenging ability, ferrous ion chelation and TEAC total antioxidant capacity. When the sample concentration was at 1000ppm, the DPPH free radical scavenging capacity, total antioxidant capacity and chelating force were 86.257%, 83.122% and 65.315%, respectively. The phenolic compounds and content of WRB water and 95% ethanol extract were determind by HPLC analysis. The major phenolic compounds of WRB extract were gallic acid, catechins, caffeic acid, ferulic acid and quercetin, while the quercetin content was the highest.
When WRB was roasted at 100℃ for 50 min, the higher total phenolic and flavonoid content was the best. The optimum conditions were ratio of WRB tea to hot water 1:5 (w/w), brewing temperature of 100 °C, brewing time of 40 min. The antioxidant properties activity of WRB tea compered with commercial red bean products (IMEI red bean tea and AZUKI red bean tea), WRB tea the had a better antioxidant activity than that other red bean products. WRB tea has a good antioxidant capacity and may be used as a reference for further development of new health products.

目錄
摘要 I
Abstract II
謝誌 III
目錄 IV
圖目錄 VII
表目錄 VIII
壹、前言 1
貳、文獻整理 3
一、 紅豆 ………………………………………………………………………………3
(一) 台灣紅豆分佈 3
(二) 萬丹紅豆種植簡介 4
(三) 萬丹紅豆 (高雄 9 號) 簡介 5
(四) 萬丹紅豆品種特性 6
二、紅豆營養成分 7
三、紅豆保健功效 7
四、自由基與抗氧化物質的關係 9
五、自由基的分類 10
(一)活性氧 (reactive oxygen species; ROS) 10
(二)過氧化氫 (H2O2) 11
(三)活性氮 (reactive nitrogen species; RNS) 11
六、自由基的危害 12
(一)破壞DNA 12
(二)脂質氧化 12
(三)攻擊蛋白質 13
七、協助體內抗氧化的物質 13
(一) 銅、鋅 14
(二) 硒 15
(三) 鐵 16
八、天然抗氧化物質 (Antioxidants) 16
(一)抗壞血酸 (ascorbic acid) 16
(二)生育醇 (α-tocopherol) 17
(三)類胡蘿蔔素 (carotenoids) 18
(四)類黃酮化合物 (flavonoids) 20
(五)維生素 E 23
九、萃取 24
(一)萃取原理 24
(二)液相萃取的基本流程 24
參、實驗架構 26
一、萬丹紅豆一般組成分之分析 26
二、不同萃取方法及條件對萬丹紅豆抗氧化成分探討 27
三、萬丹紅豆茶包開發與抗氧化能力之探討 28
(1)萬丹紅豆烘烤最適條件之探討 28
(2)萬丹紅豆茶包最適條件之探討 28
四、萬丹紅豆茶包與市售紅豆水產品抗氧化能力之探討 29
肆、材料與方法 30
一、實驗材料 30
(一)實驗樣品 30
(二)實驗藥品與溶劑 30
(三)實驗儀器 32
二、實驗方法 33
(一)不同萃取方法及條件對萬丹紅豆抗氧化成分探討 33
1.純水萃取樣品之製備方法 33
2.95% ethanol萃取樣品之製備方法 33
(二)萬丹紅豆茶包開發與抗氧化能力之探討 34
1.萬丹紅豆烘烤條件之樣品製備方法 34
2.不同烘烤條件萃取之樣品製備方法 34
3.萬丹紅豆茶包最適沖泡條件之探討 34
(1)萬丹紅豆茶包最適熱水比例探討 34
(2)萬丹紅豆茶包最適沖泡溫度 34
(3)萬丹紅豆茶包最適沖泡時間 35
(三)萬丹紅豆茶包與市售紅豆水產品抗氧化能力之探討 35
1.萬丹紅豆茶之樣品製備方法 35
2.義美生機茶之樣品製備方法 35
3.愛健萬丹紅豆水之樣品製備方法 35
三、分析方法 36
(一)一般組成分分析 36
1.蛋白質 .………………………………………………………………………..36
2.粗脂肪 36
3.水分 37
4.灰分 37
5.粗纖維 37
(二)抗氧化成分之分析 38
1.總酚類化合物之定量分析 38
2.類黃銅化合物之定量分析 38
3.以HPLC鑑定抗氧化成分 38
(三)抗氧化能力之分析 39
1.DPPH自由基清除能力之測定 39
2.亞鐵離子螯合能力之測定 40
3.總抗氧化能力(TECA) 之測定 40
(四)消費者型喜好性官能品評 (hedonic scale) 41
(五)統計分析 41
伍、結果與討論 42
一、萬丹紅豆一般組成分分析 42
二、萬丹紅豆不同萃取條件及抗氧化性之探討 42
(一)抗氧化成分含量及抗氧化活性之分析 42
1.抗氧化成分含量分析 42
(1)總酚類化合物含量 42
(2)類黃酮化合物含量 44
2.抗氧化性之分析 46
(1)DPPH自由基清除能力 46
(2)亞鐵離子螯合能力 47
(3)總抗氧化能力 (TEAC) 47
(二)紅豆萃取物抗氧化成分之鑑定 51
三、萬丹紅豆茶包開發與抗氧化性之探討 55
(一)萬丹紅豆烘烤條件之探討 55
1.不同烘烤條件對萬丹紅豆抗氧化成分之影響 55
2.不同烘烤條件萬丹紅豆萃取物之抗氧化性 55
(1)DPPH清除能力 55
(2)總抗氧化能力 57
(二)萬丹紅豆茶最適沖泡條件之探討 59
1.熱水比例 59
2.熱水溫度 60
3.沖泡時間 64
四、萬丹紅豆茶包與市售紅豆水和紅豆茶包抗氧化性之比較 67
(一)抗氧化成分之分析 67
(二)萬丹紅豆茶與市售商品抗氧化活性之分析 67
(三)官能品評 70
陸、結論 72
柒、參考文獻 74

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