臺灣博碩士論文加值系統

紅龍果（Pitaya）為近年十分熱夯且種植擴大的水果作物，其除了果實(肉)以外，果皮亦富含有甜菜紅素（Betacyanin）、多酚化合物、膳食纖維及具抗氧化等特性，果皮常被視為副產物丟棄，如何將其資材化、機能化及多元加工化，則成為重要研究課題。受到國民健康意識抬頭、全球疫情影響及人口老化等因素，國人對保健食品的需求增加，加上植物素材之保健食品原料多以進口為主，因此開發國產機能植物素材極具有市場潛力。本研究之目的為將紅龍果皮多元化應用，提升其副產物價值及機能化。
本研究以紅龍果皮為原料，於第一章:探討紅龍果皮在不同乾燥條件及微粉粒徑之性質，結果顯示冷凍乾燥能保持紅龍果皮的多孔結構和完整性，顏色較亮且微粉後粒徑較小，水活性最低，其次為熱泵乾燥，且熱泵乾燥商業成本低於冷凍乾燥，是較為理想的乾燥選擇；隨著粒徑減小，SDF與IDF為下降趨勢，但明亮度和紅色度為上升，為考慮到未來製錠顆粒皮粉中果膠的均勻性，選擇80 mesh進行後續實驗。第二章:以不同萃取條件探討安定性、機能性成分、抗氧化力之分析，結果顯示在酸性環境（pH 1 ~ 2）下，萃取液呈現紫紅色，在弱酸性至弱鹼性環境（pH 3 ~ 12）下，顏色逐漸轉變為紅色，而在強鹼性環境（pH 13 ~ 14）下，顏色轉為褐色及黃色，為最不安定狀態，在pH5具有最佳之甜菜紅素(46.82±2.36 mg/100g)及總多酚化合物(59.64±0.08 mg GAE/g DW)，而在pH1跟pH2具有較高的DPPH(42.17±0.68%)及ABTS(86.10±0.66%)抗氧化力。第三章:進行載體之設計，以不同比例之低甲氧基果膠(Low methoxyl pectin, LMP)、海藻酸鈉(Sodium Alginate,SA)及羧甲基纖維素(Carboxymethyl Cellulose, CMC)與碳酸鈣、麥芽糊精、乳糖、碳酸氫鈉、硬酯酸鎂及二氧化矽等賦形劑混合，製備成甜菜紅素漂浮錠，結果顯示大部分的錠劑皆可達到《中華藥典》之規範，硬度達4kgf以上，脆碎度<於1%，在衰減全反射式傅立葉紅外光譜(FTIR)及熱性質分析(DSC)分析未發先有新的波峰產生或消失，表示配方經過物理性混合併壓錠，並無新的交互作用、化學反應或是官能基改變，配方之間屬安定，模擬釋放結果顯示含有SA之配方凝膠結構較強，可以達到較久之緩釋，含CMC之配方較易有氣體包覆性不佳而沉降之結果。配方添加8% LMP、1% SA及1% CMC的釋放時間達到5小時。綜合上述實驗結果，紅龍果皮粉具有抗氧化、總多酚化合物及酸性環境安定性之特性，希盼未來能應用於草本保健食品原料及作為漂浮緩釋錠劑型開發之參考。

Pitaya (Dragon Fruit) has gained popularity and expanded cultivation in recent years. Besides the fruit, the peel is rich in betacyanin, polyphenolic compounds, dietary fiber, and antioxidant properties. Typically discarded as a byproduct, the peel's valorization and functionalization are becoming important research areas, particularly given the increasing demand for health foods in Taiwan due to heightened health awareness, global pandemics, and an aging population. Developing domestic functional plant materials, like pitaya peel, holds significant market potential.
This study focuses on the diversified applications of pitaya peel to enhance its value. Chapter 1 investigates the properties of pitaya peel under different drying conditions and micro-particle sizes. Freeze-drying best preserves the peel’s structure and color, resulting in the smallest particle size and lowest water activity. Heat pump drying, with lower commercial costs, is an ideal alternative. As particle size decreases, both soluble and insoluble dietary fiber content decline, while brightness and redness increase. An 80 mesh size was selected for further experiments.Chapter 2 examines the stability, functional components, and antioxidant capacity under various extraction conditions. The results show that acidic conditions (pH 1-2) yield a purplish-red extract, shifting to red in weak acidic to weak alkaline conditions (pH 3-12) and turning brown in strong alkaline conditions (pH 13-14). The highest betacyanin and total polyphenolic content were observed at pH 5, while pH 1 and pH 2 exhibited the highest antioxidant activities.Chapter 3 designs a floating tablet formulation using low methoxyl pectin (LMP), sodium alginate (SA), and carboxymethyl cellulose (CMC). Most tablets met the Chinese Pharmacopoeia standards with good hardness and low friability. FTIR and DSC analysis confirmed the stability of the formulations, showing no new interactions or changes in functional groups. Formulations with SA demonstrated stronger gel structures for prolonged release, while those with CMC were prone to sinking. The optimal formulation, containing 8% LMP, 1% SA, and 1% CMC, achieved a 5-hour release time.
In conclusion, pitaya peel powder shows promise as a functional ingredient in health foods and floating sustained-release tablet formulations.

摘要 i
Abstract iii
目次 v
表目次 xi
圖目次 xiii
壹、引言 1
貳、文獻回顧 2
一、紅龍果 (Pitaya) 2
(一) 紅龍果種類及種植特性 2
(二) 紅龍果成分及加工產品 3
(三) 紅龍果毒性物質疑慮 8
(四) 農業副產物市場及永續發展目標 8
二、紅龍果機能性成分(Functional components) 11
(一) 營養價值與保健功效 11
(二) 甜菜紅素 (Betacyanin) 11
(三) 總多酚（Total Polyphenolic Compounds, TPC） 12
(四) 膳食纖維（Dietary fiber） 13
(五) 紅龍果與果皮 14
三、乾燥方法(Drying methods) 16
(一) 熱風乾燥(hot-air drying) 16
(二) 熱泵乾燥(heat pump drying) 16
(三) 冷凍乾燥 (freeze-drying 或 lyophilization) 17
四、粉碎微化(Crushing) 18
(一) 微化目的 18
(二) 微化方法 18
(三) 微化效益 18
四、保健食品 (Healthy food) 19
(一) 保健食品簡介 19
(二) 市場 19
(三) 劑型分類 25
五、錠劑 (Tablet) 28
(一) 錠劑製備方法 28
(二) 錠劑種類 29
(三) 配方設計 32
(四) 載體配方材料 33
六、胃滯留給藥系統 (Gastro-Retentive Drug Delivery System, GRDDS) 37
(一) 作用機制 37
(二) 漂浮系統 (floating systems) 38
1. 泡騰漂浮系統(effervescent floating system) 38
2. 非泡騰漂浮系統(non-effervescent floating system) 38
參、實驗目的與架構 40
一、實驗目的 40
二、實驗架構 42
肆、材料與方法 43
一、試驗材料 43
(一) 原料 43
(二) 錠劑製備原料 43
(三) 實驗藥品 44
(四) 實驗器材 44
二、試驗方法 47
第一章 以不同乾燥方法探討紅龍果皮外觀及物性變化 47
(一) 紅龍果乾燥外觀及分析 47
1. 外觀構造 47
2. 細部構造 47
3. 紅龍果果皮前處理 47
4. 紅龍果皮乾燥處理 47
5. 乾燥特性分析 48
(二) 紅龍果皮微粉製備 48
(三) 紅龍果皮微粉物理性質分析 48
1. 外觀觀察（Appearance） 48
2. 細部觀察（Appearance） 48
3. 微細構造（Appearance of microstructure） 48
4. 粒徑（Particle size） 49
5. 色澤（Color） 49
6. 保水力（Water holding capacity） 50
7. 保油力（Oil holding capacity） 51
8. 水活性（Water Activity.） 51
9. pH值 (pH value) 51
10. 不可溶性膳食纖維（IDF）及可溶性膳食纖維（SDF） 51
第二章 紅龍果皮微粉製備及其萃取液品質分析 54
(一) 甜菜紅素安定性分析 54
1. 不同pH值緩衝溶液製備 54
2. 全波長掃描 54
3. 色澤分析 54
4. 衰減全反射式傅立葉紅外光譜儀（ATR-FTIR） 55
(二) 甜菜紅素萃取液理化性質分析 55
1. 萃取液製備 55
2. 色澤 55
3. pH值 56
4. 可溶性固形物（Soluble Solids Content, SSC） 56
(三) 甜菜紅素、總多酚及抗氧化力分析 56
1. 總多酚化合物含量測定 56
2. DPPH自由基清除能力 57
3. ABTS•+自由基清除能力 57
4. 甜菜紅素含量分析方法 58
第三章 紅龍果機能錠研發及釋放特性評估 59
（一）機能錠劑的製備 59
（二）機能錠之配方粉體分析 61
1. 色澤分析（Color） 61
2. 微細構造（FESEM） 61
3. 粉體假密度（Bulk density , ρb） 61
4. .粉體震實密度（tapped density, ρtap） 61
5. 流動性 62
（二）機能錠劑品質分析 64
1. 外觀觀察（Appearance） 64
2. 細部觀察（Appearance） 64
3. 微細構造（Appearance of microstructure） 64
4. 重量差異度（Variance of tablet weight） 64
5. 直徑厚度（Diameter & Thickness） 65
6. 硬度試驗（Hardness） 65
7. 磨損度試驗（Friability） 65
8. 崩解時間（Disintegrating time） 65
9. 衰減全反射式傅立葉紅外光譜儀（ATR-FTIR） 66
10. 熱性質分析 (DSC) 66
11. 水活性（Water activity） 66
12. 體外侵蝕試驗 67
三、試驗方法 68
(一) 繪圖 68
(二) 統計 68
伍、結果與討論 69
第一章 以不同乾燥方法探討紅龍果皮外觀及物性變化 69
(一) 紅龍果(皮)理化性質分析 70
1. 外觀構造 70
2. 細部構造 70
3. 紅龍果皮乾燥特性 74
(二)紅龍果皮微粉物理性質分析 80
1. 外觀觀察 80
2. 色澤 80
3. 粒徑/水活性 86
4. 保水力/保油力 86
5. 不可溶性膳食纖維（IDF）及可溶性膳食纖維（SDF） 87
第一章小結論 93
第二章 紅龍果皮微粉製備及其萃取液品質分析 94
(一)安定性分析 95
1. 不同pH值紅龍果皮粉萃取液之色澤變化及全波長掃描 95
2. 紅龍果皮粉緩衝溶液對不同pH值之FTIR 99
(二)甜菜紅素萃取液理化性質 102
1. 色澤 102
2. pH值及可溶性固形物（Soluble Solids Content, SSC） 103
(三)機能性成分分析 108
1. 總多酚含量 108
2. 抗氧化力分析 108
3. 甜菜紅素含量 109
第二章小結論 114
第三章 紅龍果皮微粉製備及其萃取液品質分析 115
(一)配方設計構思 116
1. 預實驗 116
2. 配方成分 117
(二)配方粉體 119
1. 配方粉體觀察 119
2. 配方粉體流動性 119
(三)錠劑品質 125
1. 錠劑外觀色澤 125
2. 物性因子分析 126
3. 配方粉體及錠劑穩定性 131
(1)熱性質分析 131
(2)傅立葉轉換紅外線光譜分析 132
(四)體外模擬釋放 138
1. 錠劑漂浮特性 138
2. 漂浮錠釋放侵蝕膨潤特性 143
第三章小結論 147
陸、結論 148
柒、參考文獻 149

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