臺灣博碩士論文加值系統

本研究利用過氧化氫及抗壞血酸形成氧化還原電子對誘導自由基接合反應，藉由調整實驗參數將菊糖與多酚化合物結合，形成短鏈菊糖-沒食子酸複合物、短鏈菊糖-茶多酚複合物、長鏈菊糖-沒食子酸複合物、長鏈菊糖-茶多酚複合物，並進一步探討複合物之理化特性及應用潛力。
第一部分先將短鏈菊糖結合兩種多酚類物質分別為沒食子酸(GA)及茶多酚(TP)，並設定實驗結合條件包含：氧化還原起始劑(H2O2/AA)添加量、H2O2/AA之H2O2濃度、H2O2/AA反應時間及多酚溶液反應時間。在製備短鏈菊糖-多酚複合物時，H2O2/AA之添加量、H2O2濃度及反應時間皆影響菊糖-多酚複合物之總酚含量，在H2O2/AA添加量增加及H2O2濃度提高時，菊糖-多酚複合物總酚含量隨之提高。當H2O2/AA反應時間超過15分鐘後，菊糖-多酚複合物之總酚含量下降9.4-14.9%；多酚溶液加入反應系統後接合反應在30分鐘完成，延長反應時間對於總酚含量無顯著影響。
第二部分，在確定實驗條件後接著探討4種菊糖-多酚複合物之理化性質。抗氧化實驗結果顯示，以長鏈菊糖-TP複合物之抗氧化能力最佳；在體外酵素抑制實驗中，菊糖-TP複合物酵素抑制能力較佳。在菊糖-多酚複合物之外觀及CIELAB顏色分析，短鏈及長鏈菊糖之間有明顯外觀上之不同，經CIELAB色彩分析，結果顯示菊糖-TP複合物顏色明顯(p < 0.05)偏橘；微生物分析實驗，添加菊糖-多酚複合物於培養液中，其生長結果與控制組相近，無法達到有效之影響。
綜合上述，透過研究不同參數條件對菊糖和多酚物質結合之影響，並比較其理化性質，發現菊糖與多酚類物質之結合效果受到多酚溶液反應時間、H2O2/AA之添加量、濃度及反應時間之影響。此研究結果可作為未來以自由基介導接合反應之相關實驗提供參考。

In the study, radical polymerization of the radical initiator was induced by ascorbic acid and hydrogen peroxide. By adjusting experimental parameters, inulin was conjugated with polyphenols to form short-chain inulin-gallic acid complexes, short-chain inulin-tea polyphenol complexes, long-chain inulin-gallic acid complexes, and long-chain inulin-tea polyphenol complexes. In addition, the physicochemical properties and potential applications of these conjugates were evaluated.
In the first part, the optimal production conditions for short-chain inulin conjugated with gallic acids (GA) and tea polyphenol (TP) were determined. Appropriate binding conditions were established, including the amount of the radical initiator (H2O2/AA), hydrogen peroxide concentration of the H2O2/AA, reaction time of the H2O2/AA, and reaction time of the polyphenol solution. In the preparation of short-chain inulin-polyphenol complexes, the amount of H2O2/AA, H2O2 concentration, and H2O2/AA reaction time all affected the total phenolic content of the inulin-polyphenol complexes. With an increase in the amount of H2O2/AA and higher H2O2 concentration, the total phenolic content of the inulin-polyphenol complexes also increased. However, when the reaction time of H2O2/AA exceeded 15 minutes, the total phenolic content of the inulin-polyphenol complexes decreased by 9.4-14.9%. The addition of the polyphenol solution to the reaction system and subsequent reaction completion within 30 minutes had no effect on the total phenolic content.
In the second part, after determining the experimental conditions, the physicochemical properties of four different inulin-polyphenol complexes were evaluated. In terms of antioxidant activity long-chain inulin-tea polyphenol complexes exhibited the highest antioxidant capacity. In the in vitro enzyme inhibition assays against α-amylase and pancreatic lipase, the inulin-TP complexes showed higher inhibition capacity than the inulin-GA complexes. In terms of appearance and CIELAB color analysis of the inulin-polyphenol complexes, different appearance between short-chain inulin and long-chain inulin were observed. According to the CIELAB color analysis, the results showed that the color of the inulin-TP complex is significantly (p < 0.05) orange. Microbial analysis experiments showed that the growth results of the culture with inulin-polyphenol complexes were similar to the control group with no significant differences.
In summary, the present study compared the influence of different parameter conditions on the conjugation of inulin and polyphenols with their physicochemical properties, it was found that the conjugation efficiency between inulin and polyphenols was affected by the reaction time of the polyphenol solution, the amount and concentration of the H2O2/AA, and the reaction time. These research results might serve as a reference for future experiments involving free radical-mediated grafting reactions.

摘要 i
Abstract iii
目錄 vi
圖次 ix
表次 x
1. 前言 1
1.1. 膳食纖維 1
1.1.1. 膳食纖維定義及分類 1
1.1.2. 膳食纖維之理化性質及生理活性 2
1.1.3. 膳食纖維之市場需求及食品應用 4
1.1.4. 水溶性膳食纖維-菊糖 4
1.2. 多酚化合物 6
1.2.1. 多酚化合物之分類 6
1.2.2.多酚化合物之代謝及生理活性 7
1.3. 膳食纖維與多酚化合物之交互作用 9
1.3.1. 吸附作用 9
1.3.2. 化學偶合法 10
1.3.3. 酵素催化聚合反應 10
1.3.4. 自由基介導接合反應 11
2. 研究目的 13
3. 材料與方法 14
3.1. 實驗架構 14
3.2. 實驗材料 16
3.2.1.菊糖 16
3.2.2.多酚化合物 16
3.3. 探討菊糖-多酚複合物之最適製備條件 16
3.4. 抗氧化實驗 17
3.4.1. 總酚含量測定 17
3.4.2. DPPH 自由基清除能力 17
3.5. 體外酵素抑制實驗 18
3.5.1. 體外澱粉酶活性抑制實驗 18
3.5.2. 體外胰脂肪酶活性抑制實驗 19
3.6. 實體顯微鏡觀察 20
3.7. 色澤分析 20
3.8. 微生物分析 21
3.8.1. Lactobacillus spp.生長測定 21
3.8.2. Escherichia coli 生長測定 21
3.9. 統計分析 22
4. 結果與討論 23
4.1. 探討不同條件下菊糖複合物之結合效果 23
4.1.1. 氧化還原起始劑在不同添加量對菊糖-多酚複合物之影響 23
4.1.2. 不同濃度之氧化還原起始劑對菊糖-多酚複合物之影響 26
4.1.3. 氧化還原起始劑在不同時間條件下對菊糖-多酚複合物之影響 26
4.1.4. 多酚化合物在不同反應時間下對菊糖-多酚複合物之影響 28
4.2. 不同菊糖-多酚複合物其總酚含量 31
4.3. DPPH 自由基清除能力 31
4.4. 體外澱粉酶活性抑制實驗 33
4.5. 菊糖-多酚複合物對體外胰脂肪酶活性之影響 38
4.6. 菊糖-多酚複合物之外觀及色澤 40
4.7. 微生物分析 44
4.7.1. Lactobacillus spp.生長測定 44
4.7.2. Escherichia coli 生長測定 44
5. 結論 49
6. 參考文獻 51

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