臺灣博碩士論文加值系統

近年來消費者大多以果汁取代直接食用新鮮水果，但由於葡萄柚汁中的呋喃香豆素會與藥物產生交互作用，因此使消費者存在擔憂。本研究主要探討熱處理 (微波及水浴) 後葡萄柚汁 (grapefruit juice, GJ) 的物理性質、呋喃香豆素含量及抗糖化與抗氧化特性。呋喃香豆素含量經由熱處理後，6′,7′-dihydroxybergamottin (DHB)、Bergamottin (BG) 含量顯著降低，微波組的DHB 與 BG 含量分別降低 82.78% 和 58.49%，水浴組則分別下降 86.89% 和 77.36%。於抗糖化特性結果顯示對於梅納反應之抑制作用，葡萄柚汁經微波加熱 1 分鐘及水浴加熱 10 分鐘後具有最高的梅納反應抑制率，分別為 81.30 ± 0.96% 及 86.46 ± 1.06%。對 BSA-Fru 糖化模型之 AGEs 抑制作用中，葡萄柚汁微波 3 分鐘 (95.54 ± 0.45%) 及水浴加熱 10 分鐘 (95.49 ± 0.13%) 時，其抑制率最高。而糖化反應初期產物果糖胺之抑制效果則在微波處理 3 分鐘 (11.50 ± 0.28%) 及水浴處理 10 分鐘 (9.66 ± 0.21%) 時具有最高的果糖胺抑制率。熱處理同時有助於抗氧化能力，在微波 1 分鐘 (88.04%) 及水浴 10 分鐘 (84.93%) 之葡萄柚汁其 DPPH 自由基清除能力最佳。而ABTS•+ 自由基清除能力以微波 1 分鐘 (33.01%) 清除能力效果最佳，水浴處理組則是隨著加熱時間的上升清除能力反而降低，從 31.87% 降低至 21.16%。總酚含量之結果以微波處理 1 分鐘 (3.37 ± 0.02 mg GAE/mL GJ)，水浴 10 分鐘 (2.84 ± 0.01 mg GAE/mL GJ)，其總酚含量最高。類黃酮之含量以微波加熱 4 分鐘 (0.27 ± 0.00 mg QE/mL GJ) 及水浴 20 分鐘 (0.24 ± 0.00 mg QE/mL GJ) 可保留最多類黃酮。綜合上述，利用熱處理之方式不僅可以降低呋喃香豆素之含量，並且使抗氧化能力增加，在適度的加熱時間下，同時還可以抑制糖化反應的產生，成為天然來源的糖化抑制劑，因此葡萄柚可在未來對於抗糖化及抗氧化上具有更大的應用性。

In recent years, individuals have mostly consumed fruit juices rather than fresh fruits, but safety concerns are raised because the contained furanocoumarin in grapefruit juice would interact with certain drugs. This study mainly explored the physical properties of grapefruit juice after thermal treatments (microwave and water bath) including furanocoumarin content of the juice, and also the anti-glycation and antioxidant properties of the treated juice. After the furanocoumarin content was thermally treated, the DHB (6′,7′-dihydroxybergamottin) and BG (Bergamottin) contents were significantly reduced. The DHB and BG contents of the microwaved juice were reduced by 82.78% and 58.49%, respectively. The water bath declined the corresponding contents by 86.89% and 77.36%, respectively. The inhibitions (%) of Maillard reaction in grapefruit juice are the greatest as 680 W microwave energy being employed for 1 minute or water bath employed for 10 minutes with the corresponding rates of 81.30 ± 0.96% and 86.46 ± 1.06%, respectively. In the inhibition (%) of AGEs based on the BSA-Fru saccharification model, the grapefruit juice subjected to a 3-min microwave heating resulted in the highest inhibition rate (95.54 ± 0.45%) within the group, and to a 10-min water bath, the highest (95.49 ± 0.13%) within the group. The inhibitory effect of fructosamine at the initial stage of the saccharification reaction has the highest inhibitory rate of fructosamine under the 3-min microwave treatment (11.50 ± 0.28%) and the 10-min water bath (9.66 ± 0.21%). Thermal treatments are also related to the antioxidant capacity. The grapefruit juice treated by microwave for 1 minute (88.04%) and the water bath for 10 minutes (84.93%) present the best DPPH free radical scavenging ability within the same treated group for different heating durations. The best ABTS • + radical scavenging ability retention was observed as the 1-min microwave energy was applied (33.01%). In the water bath treated group, the ABTS • + scavenging ability decreased as a function of the heating time, declining from 31.87% to 21.16%. The resulted total phenol content peaking highest for a 1-min microwave heating was (3.37 ± 0.02 mg GAE / mL GJ) and that for a 10-min water bath was (2.84 ± 0.01 mg GAE / mL GJ). The content of flavonoids can be retained by microwave heating while a 4-min duration was applied (0.27 ± 0.00 mg QE / mL GJ) or water bath for 20 minutes employed (0.24 ± 0.00 mg QE / mL GJ). Summarily, the designated heat treatments can not only reduce the content of furanocoumarin, but also promote the antioxidant capacity. With moderate heating times, considerable inhibition of saccharification reaction would be facilitated and become a good candidate of a saccharification inhibitor of natural origin. Therefore, grapefruit juice may potentially possess a greater applicability towards anti-glycation and antioxidant in the future.

中文摘要 I
英文摘要 III
目錄 VI
表目錄 X
圖目錄 XI
附表目錄 XII
附圖目錄 XIII
壹、前言 1
貳、文獻回顧 3
2.1葡萄柚 3
2.1.1葡萄柚簡介 3
2.1.2葡萄柚之營養成分 8
2.1.3葡萄柚對健康之影響 10
2.2葡萄柚汁之藥物交互作用 11
2.2.1葡萄柚汁之生理作用 11
2.2.2葡萄柚汁影響藥物之活性成分 15
2.3糖尿病 19
2.3.1糖化反應 20
2.3.2抗糖化作用 23
2.4氧化與抗氧化 25
2.4.1自由基 (Free radical) 25
2.4.2氧化壓力誘發之疾病 28
2.4.3抗氧化作用機制 30
參、研究目的 33
肆、材料與方法 34
4.1實驗架構 34
4.2實驗材料 35
4.2.1葡萄柚汁 35
4.2.2實驗藥品 35
4.2.3儀器設備 36
4.3實驗方法 38
4.3.1樣品前處理 38
4.3.2微波加熱與水浴加熱葡萄柚汁之物性分析 38
4.3.3微波加熱與水浴加熱葡萄柚汁之呋喃香豆素分析 39
4.3.4微波加熱與水浴加熱前後葡萄柚汁之抗糖化能力分析 41
4.3.5微波加熱與水浴加熱前後葡萄柚汁之抗氧化能力分析 43
4.3.6微波加熱與水浴加熱前後葡萄柚汁之抗氧化成分分析 45
4.4統計分析 46
伍、結果與討論 47
5.1物性分析 47
5.2呋喃香豆素含量分析結果探討 51
5.3抗糖化能力分析結果探討 57
5.3.1不同組別的葡萄柚汁對梅納反應之抑制作用 57
5.3.2不同組別的葡萄柚汁對 AGEs 形成之抑制作用 (BSA-Fru 糖化模型) 61
5.3.3不同組別的葡萄柚汁對糖化反應初期產物果糖胺之抑制作用 65
5.4抗氧化能力分析結果探討 68
5.4.1不同組別的葡萄柚汁之 DPPH 與 ABTS•+ 自由基清除能力 68
5.4.2不同組別的葡萄柚汁之螯合亞鐵離子能力 72
5.5抗氧化成分分析結果探討 75
5.5.1不同組別的葡萄柚汁之總酚含量 75
5.5.2不同組別的葡萄柚汁之類黃酮含量 79
5.6抗氧化能力/活性成分含量及色澤與抗糖化能力之相關性 83
陸、結論 87
柒、參考文獻 89

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