臺灣博碩士論文加值系統

本研究以果實和葉子分兩部份：果實部分，是進行控溫發酵以探討其最佳製程。將諾麗果於30°C、35°C、40°C控溫下，分別發酵0、1、2、3、4週，觀察其功能性成分含量和生理活性之變化。結果顯示，發酵諾麗果汁於不同溫度發酵初期（一至二週）較有差異，其中適當的提高發酵溫度至 30℃，發酵第二週其生汁率短期內增加最快，且保有較高類黃酮、芸香素、東莨菪素及總酚化合物含量，而在40℃發酵下則具有較高之抗氧化能力。
茶是很實用的飲料，諾麗葉中含有多種抗氧化成分，適合調製諾麗葉茶，本研究探討諾麗葉最適沸水萃取條件並分析抗氧化物質以利產品的開發。新鮮之大、小諾麗葉經凍乾、揉搓兩種處理下，得到凍乾小諾麗葉（Freeze-dry small noni-leaf tea）、小諾麗葉揉茶（Rolling small noni-leaf tea）、大諾麗葉揉茶（Rolling big noni-leaf tea） 三種樣品，經沸煮15、30、45、60分鐘來探討其最適沸水萃取時間及功能性物質含量、生理活性之變化，並進行喜好性官能品評，綜合以上以功能性物質含量變化和品評結果受青睞的諾麗葉茶結果，後續進行儲藏性試驗，探討諾麗葉茶於室溫下避光、室溫下不避光以及4℃下儲藏其安定性，並將小諾麗葉揉茶進行 HPLC 分離，減壓濃縮、凍乾並利用酸水解，初步定性兩種主要黃酮醇化合物，再利用HPLC/MS/MS鑑定其化學物質之結構。結果顯示，以60分鐘沸煮之小諾麗葉揉茶中Rutin含量為大諾麗葉揉茶的3.1倍、凍乾小諾麗葉的1.4倍，且其類黃酮含量和抗氧化能力也比大諾麗葉揉茶和凍乾小諾麗葉來的高；以60分鐘萃取之三種諾麗茶官能品評結果仍以小諾麗葉揉茶品評結果受青睞。而其儲藏性分析中，以 4℃ 下儲藏諾麗葉茶其功能性物質含量比不上室溫組別但較穩定，其次為室溫下不避光，而室溫下不避光的安定性最差。最後進一步利用 HPLC/MS/MS鑑定，PEAK 4及 PEAK 6鑑定結果，可得知兩者分子量分別為 727.6及593.2，初步判定可能為 Kaempferol - （Glc + Rha + Xyl）及Kaempferol -（Glc + Rha）。

This research divides into two parts : temperature-controlled fermentations of noni fruits and noni leaf tea. Noni fruit fermented at 30℃, 35℃ and 40℃, for 0, 1, 2, 3, 4 weeks to investigate its yield and change in functional quality and physiological activity. Fermen- tation at 30 ℃ for two weeks gave better juice yield than others at initial fermentation period, better flavonoids, rutin, scopoletin and total phenolic compounds content whereas the fermentation at 40 ℃ showed higher antioxidant capacity.
Tea is a popular beverage. Noni leaf was found rich in flavonids. To find the optimal conditions for functional compounds extraction and analysis of the main flavonid compounds is conducive to product development. Three samples of freeze-dry small noni-leaf tea, rolling small noni-leaf tea and rolling big noni-leaf tea were prepared by boiling in water for 15、30、45 and 60 minutes. In general, rutin content of rolling small noni-leaf tea is 3.1 times that of rolling big noni-leaf tea, 1.4 times that of freeze-dry small noni-leaf tea. Rolling small noni-leaf tea exhibited best in functional component content, physiological activity. And its flavonoid content and antioxidant capacity is relatively high. Therefore, the three noni-leaf boiling in water for 60 minutes was choiced for sensory evaluation. Favor of rolling small noni leaf tea was found more popular.
Rolling small noni-leaf tea boiled in water for 60 minutes was prepared and stored at 4°C, room temperature in dark (RTD) and room temperature under light (RTL) for one month. Rolling small noni-leaf tea stored at 4 ℃ exhibited better stability in quality than samples at room temperature in dark, and samples under light.
Major flavonoid other than rutin was isolated by HPLC and identified with HPLC / MS / MS. Molecular weight of PEAK 4 and PEAK 6 was founf to be 727.6 and 593.2, and chemical structure tentative concluded to be Kaempferol -（Glc + Rha + Xyl） and Kaempferol -（Glc + Rha）respectively.

中文摘要…………………………………………………………………………I
Abstract………………………………………………………………………………III
目錄………………………………………………………………………………V
圖索引……………………………………………………………………………VIII
表索引……………………………………………………………………………XI
附錄索引…………………………………………………………………………XII
壹、 前言…………………………………………………………………………1
貳、 文獻回顧……………………………………………………………………3
一、 諾麗簡介……………………………………………………………………3
(一) 名稱………………………………………………………………………3
(二) 產地分佈…………………………………………………………………3
(三) 植物外觀…………………………………………………………………4
二、 諾麗的化學成份……………………………………………………………5
三、 諾麗的主要功能性成份……………………………………………………18
(一) 酚類化合物………………………………………………………………18
(二) 類黃酮……………………………………………………………………18
(三) 鞣質………………………………………………………………………19
(四) 芸香素……………………………………………………………………26
(五) 東莨菪素…………………………………………………………………26
四、 諾麗之生理功效……………………………………………………………27
(一) 抗氧化性…………………………………………………………………27
(二) 抑制微生物………………………………………………………………29
(三) 抗病毒……………………………………………………………………30
(四) 抗發炎……………………………………………………………………37
(五) 止痛、鎮定………………………………………………………………37
(六) 預防心血管疾病…………………………………………………………38
(七) 預防癌症…………………………………………………………………39
(八) 賽洛寧……………………………………………………………………40
五、 市面上諾麗的產品加工……………………………………………………40
(一) 傳統之諾麗果汁…………………………………………………………44
(二) 非傳統之諾麗果汁………………………………………………………46
(三) 諾麗果粉…………………………………………………………………47
(四) 其他諾麗相關產品………………………………………………………47
六、 茶的簡介……………………………………………………………………54
(一) 茶葉的分類.……………………………………………………………54
(二) 茶的製程原理……………………………………………………………57
(三) 茶菁的化學成份…………………………………………………………61
(四) 可溶性成份之萃取………………………………………………………69
(五) 官能品評-識茶…………………………………………………………71
參、 材料與方法…………………………………………………………………77
一、 實驗架構……………………………………………………………………77
二、 實驗材料……………………………………………………………………81
(一) 原料………………………………………………………………………81
(二) 試劑與試藥………………………………………………………………81
三、 儀器設備……………………………………………………………………82
四、 實驗方法……………………………………………………………………85
(一) 理化性質分析……………………………………………………………85
(二) 功能性化合物含量分析…………………………………………………86
(三) 生理活性分析……………………………………………………………88
(四) 官能品評…………………………………………………………………92
(五) 諾麗葉茶儲藏安定性試驗………………………………………………92
(六) 諾麗茶中功能性化合物及其衍生物之分離與鑑定……………………93
(七) 統計分析…………………………………………………………………95
肆、 結果與討論…………………………………………………………………96
Part 1 諾麗果控溫發酵之研究………………………………………………96
一、 理化性質分析……………………………………………………………96
二、 功能性化合物含量………………………………………………………106
三、 生理活性分析……………………………………………………………114
Part 2-1 諾麗葉茶最適萃取條件之研究…………………………………118
一、 功能性化合物含量………………………………………………………118
二、 生理活性分析……………………………………………………………123
三、 官能品評…………………………………………………………………125
Part 2-2 諾麗葉茶儲藏安定性分析…………………………………………131
一、 功能性化合物含量………………………………………………………131
二、 生理活性分析……………………………………………………………134
Part 2-3 諾麗葉茶功能性化合物鑑定與分析………………………………140
一、 諾麗葉茶定性分析與全波掃描圖譜……………………………………140
二、 諾麗葉茶中類黃酮化合物之分離純化…………………………………140
三、 諾麗葉茶之酸水解分析…………………………………………………141
四、 LC/MS/MS 鑑定………………………………………………………142
伍、 結論…………………………………………………………………………149
陸、 參考文獻……………………………………………………………………152
柒、 附錄…………………………………………………………………………164

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