臺灣博碩士論文加值系統

柚子(Citrus grandis Osbeck cv. Mato Wentan)屬柑橘類芸香科(Rutaceae)柑橘屬植物，別名稱為朱欒、香欒、內紫、座凡。原產於東印度、暹羅、緬甸、馬來西亞等地，是亞洲東部熱帶、亞熱帶、溫帶各地的特產。目前台灣地區柑橘種類繁多，產量亦豐，其中以文旦、椪柑及斗柚等產量高，品質好，台灣南部的氣候風土，適合柚類等生長，故有多項品名。因此一般人也常將文旦稱作柚子。
本實驗共分二部分，第一部分主要是評估利用不同成熟度柚子(5、6與7月)全果處理，分別進行熱風乾燥(24hr, 60℃)、冷風乾燥(48hr, 30℃)、冷凍乾燥後，再以溶劑(甲醇)進行萃取，分別評估其營養成分及抗氧化能力。第二部分為利用不同成熟度柚子(5、6與7月)取其果皮，經熱風乾燥(50與60℃；48hr)後，利用超臨界流體萃取柚子皮精油，探討其不同溫度下對於揮發性物質破壞程度，做為日後保存條件之參考依據。結果顯示分敘如下：
營養成分分析顯示：粗蛋白含量為7月＞6月＞5月，以7月含量最高，達8.87%；粗脂肪含量為7月＞6月＞5月，以7月含量最高，達2.02%；粗纖維含量為5月＞6月＞7月，以5月含量最高，達17.7%。
甲醇萃取物抗氧化能力顯示：柚子全果萃取物中含有高量之多酚及類黃酮化合物，具有良好之抗氧化能力。DPPH清除自由基能力為7月＞5月＞6月，以7月效果最高，達17.7%。；總抗氧化能力(TEAC) 為7月＞6月＞5月，以7月效果最高；還原能力為7月＞5月＞6月，以7月效果最高；金屬螯合能力測定為5月＞6月＞7月，以5月效果最高。
超臨界二氧化碳萃取揮發性物質研究顯示：經由熱風50℃乾燥可產生高含量的香氣成分，經分析後柚子中主要揮發性香氣成分，以檸檬烯(Limonene)最高約佔84%為最高，其次為2-β-蒎烯(2-bate-pinene)、β-蒎烯(bate-pinene)、α-蒎烯(alpha-pinene)、月桂烯、檜萜及水茴香萜等。

The pomelo (Citrus grandis Osbeck cv. Mato Wentan) belong to the Rutaceae family and Citrus genus, its other names are shaddock, pummelo, pamplemousse and pommelo. Native to east India, Thailand, Myanmar, Malaysia, etc., it is a specialty of areas in the tropics of East Asia, the subtropical, and the temperature zone. There are currently a great variety and abundance in amount of citruses in Taiwan, among which pomelos, pokans and grapefruits have great harvest with good quality. The climatic and edaphic conditions of southern Taiwan are suitable for citrus growth, hence the variety in names.
This experiment is divided into two parts in total. The first part puts pomelos at different stages of maturity (May, June and July) through comminution processes, conducting hot air-drying (24hr, 60℃) and cold air-drying (48hr, 30℃) respectively. After cold air-drying, extraction is performed with a solvent (methanol) to evaluate the nutrition contents and anti-oxidation ability of pomelos. The second part uses the peels of pomelos at different stage of maturity (May, June, and July), puts them through hot air-drying (50 and 60℃; 48 hr) and extracts oil from the peels using supercritical fluid extraction to evaluate the damage level of vaporizable matters under different temperatures as references for later. The results are as follows:
Nutrition contents results as shown: crude protein content July > June > May, the content is highest in July and reaches 8.87%; crude fat content July > June > May, the content is highest in July and reaches 2.02%; corase fiber content May > June > July, the content is highest in May and it reaches 17.7%.
Anti-oxidation ability of methanol extraction as shown: comminuted pomelo extraction containd high levels of polyphenos and flavonoid compounds, exhibiting high anti-oxidation ability. DPPH free radical removal ability July > May > June, with best effects in July, reaching 17.7%; Total anti-oxidation ability (TEAC) July > June > May, with best effects in July; retoration ability July > May > June, with best effects in July; metal chelation ability May > June > July, with best effects in May.
Supercritical carbon dioxide extraction of vaporizable matters experiments shows that: hot air-drying at 50℃ produces high level of pleasant odorous content, after analysis, amongst major vaporizable odorous contents, limonene has the highest concentration of 84%, the rest includes 2-bate-pinene, bate-pinene, alpha-pinene, myrcene, sabinene and limnophila rugosa, etc.

目 錄
目錄 I
表目錄 III
圖目錄 IV
中文摘要 VI
英文摘要 VIII
壹、前言 1
貳、文獻整理 2
一、柚子簡介 2
二、柚子機能性成分 10
三、柚子生理活性 17
四、柚子揮發性成分 20
五、超臨界流體萃取 29
參、材料與方法 39
一、柚子實驗架構 39
二、實驗材料 40
三、實驗方法 43
四、分析方法 45
肆、結果與討論 53
一、溶劑萃取 53
二、超臨界二氧化碳萃取 71
伍、結論 75
陸、參考文獻 77
表 目 錄
表一、台灣地區主要柑橘品種產地 4
表二、台灣地區柚類果實品種之特性 5
表三、早期台灣麻豆地區栽種柚子面積及產量 7
表四、近期台灣栽種柚子收穫產量 7
表五、台灣地區2014年柚子種植面積及產量 8
表六、超臨界流體於產業之應用 31
表七、超臨界二氧化碳所具備之特點 33
表八、理想萃取載體應具備之條件 34
表九、超臨界二氧化碳於天然物的萃取應用 38
圖 目 錄
圖一、類黃酮結構式 12
圖二、類黃酮結構式與分類 13
圖三、果膠基本結構式 16
圖四、超氧化物歧化酶與抗氧化酵素 22
圖五、具抗氧化活性之精油組成分結構式 24
圖六、具抗菌活性精油組成分之單萜類化合物結構式 26
圖七、具抗菌活性精油組成分之倍半萜類化合物結構式 27
圖八、柚子實驗設計流程圖 39
圖九、超臨界二氧化碳設備圖 44
圖十、柚子於不同月份採收後之粗蛋白含量 54
圖十一、柚子於不同月份採收後之粗脂肪含量 56
圖十二、柚子於不同月份採收後之粗纖維含量 58
圖十三、柚子於不同月份採收後之總酚含量 60
圖十四、柚子於不同月份採收後之類黃酮含量 62
圖十五、柚子於不同月份採收後之清除DPPH自由基能力 64
圖十六、柚子於不同月份採收後之總抗氧化能力 66
圖十七、柚子於不同月份採收後之還原能力 68
圖十八、柚子於不同月份採收後之金屬螯合能力 70
圖十九、熱風50℃乾燥柚皮經SFE萃取精油之香氣層析圖 73
圖二十、熱風60℃乾燥柚皮經SFE萃取精油之香氣層析圖 74

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