臺灣博碩士論文加值系統

糙米的營養價值高，但口感不易被接受，將其研磨成糙米穀粉，可方便沖泡與添加於食品，大幅增加食用價值，目前台灣有訂定國家標準(CNS)規範糙米的品質標準，其主要以物性為指標，化學性質的相關規範尚無資料。糙米的酚類化合物已有研究，然而台灣目前並無完整之酚類化合物的研究，故本研究以LC/MS/MS鑑定糙米穀粉的酚類化合物，再以HPLC-DAD分析含量，評估作為摻偽指標的可行性。
實驗採集不同品系糙米，製備生糙米穀粉和加熱處理糙米穀粉，同時收購市售和市售調和糙米榖粉以及其他榖粉樣品等，進行酚類化合物組成分析。首先建立糙米穀粉酚酸含量的分析方法，糙米穀粉以丙酮萃取兩次可獲取高量的游離態酚酸，其殘留物再以鹼水解後，利用乙酸乙酯萃取六次，合併獲取結合態酚酸，再利用逆相層析分離定量之，其萃取率推估可達97.2%以上。以建立之方法針對54個糙米和9個其他榖粉樣品進行酚酸分析。結果顯示，經鑑定分析糙米榖粉中主要的酚類化合物有vanillic acid、p-coumaric acid、ferulic acid、iso-ferulic acid、sinapic acid、salicylic acid和p-hydroxybenzoic acid等七種酚酸。在生糙米穀粉以ferulic acid、p-coumaric acid 和iso-ferulic acid為含量最高的三個酚酸。以ferulic acid和p-coumaric acid的含量分佈規範，其值應在27.33 ± 4.04 mg/100 g dry rice和9.88 ± 1.29 mg/100 g dry rice之範圍。計算總酚酸含量(ferulic acid + p-coumaric acid + iso-ferulic acid + vanillic acid)為36.382.2 mg / 100 g dry rice之間，而加熱處理榖粉的總酚酸含量則在22.4-76.0 mg / 100 g dry rice的含量範圍，然而市售調和糙米穀粉則僅有13.4-31.3 mg/100 g dry rice，明顯偏低，而市售糙米穀粉則在9.66-59.0 mg/100 g dry rice的範圍，其中四件樣品含量偏低，推測應有添加其它食用粉所致。因此，糙米穀粉的結合態ferulic acid和p-coumaric acid含量分佈及總酚酸含量可能可以作為摻偽指標。
另外，生、加熱處理、市售、市售調和糙米穀粉的結合態酚酸(ferulic acid和p-coumaric acid)都佔總酚酸含量之90%以上，且彼此間無顯著的差異，而其他榖粉中蕎麥(7%)、薏仁(79.4%)和黃豆(57.8%)與糙米穀粉比較則均有明顯的差異，可以作為添加其它食用粉末之判定參考。以糙米穀粉酚酸層析圖譜為標準，與樣品的層析圖譜作指紋圖譜比對，可配合酚酸含量，作為糙米穀粉摻偽的參考指標。

Brown rice has high nutritional value, but the taste is difficult to be accepted. They are milled into flour and added to food to increase edible value.The quality criteria of brown rice have been stipulated with Chinese National Standards (CNS) in Taiwan. Physical properties of brown rice are main indicators in CNS, while no chemical properties are available. Phenolic compounds of brown rice have been studied. However, there are still lacks of fully investigation of phenolic compounds of brown rice in Taiwan. The purpose of this study was to investigate phenolic compounds of flour of brown rice by LC/MS/MS. The content of phenolic compounds were analyzed by HPLC-DAD. The adulteration index of brown rice was also evaluated.

Different varieties of brown rice were collected and prepared to raw brown rice flour and cooked brown rice flour. Meanwhile, flour of brown rice, flour of blended brown rice and other flour were purchased on local market. Phenolic compounds of brown rice flour were analyzed. First, we developed a method to analyze the compositions of phenolic acids. High amount of free form phenolic acids was obtained by extraction two times by acetone. The residues were hydrolyzed by alkali and then extracted by ethyl acetate for six times to get high amount of bound form phenolic acids. After analyzed by reverse phase chromatography, the estimated recovery of bound form phenolic acids were above 97.2%. Phenolic acids of 54 samples of brown rice flour and 9 samples of other flours were extracted with the established method. The results indicated that phenolic compounds of brown rice flourwere vanillic acid, p-coumaric acid, ferulic acid, iso-ferulic acid, sinapic acid, salicylic acid and p-hydroxybenzoic acid. The major phenolic acids in brown rice flour were ferulic acid, p-coumaric acid and iso-ferulic acid. The content of ferulic acid and p-coumaric acid in cooked brown rice flour were 27.33 ± 4.04 mg/100 g dry riceand 9.88 ± 1.29 mg/100 g dry rice, respectively. Total phenolic acids (ferulic acid + p-coumaric acid + iso-ferulic acid + vanillic acid) in flour of raw brown rice were 36.3-82.2 mg/100 g dry rice, and in flour of cooked brown ricewere 22.4-76.0 mg/100 g dry rice. However, flour of blended brown rice on local market was only 13.4-31.3 mg/100 g dry rice. It was lower than flour of raw and cooked brown rice. Flour of brown rice on local market was only 9.66-59.0 mg/100 g dry rice. Four samples of brown rice flour on local market showed lower content. Probably, they were added by other edible flours. Collectively, the content of bound form ferulic acid and p-coumaric acid and total phenolic acids content (ferulic acid + p-coumaric acid + iso-ferulic acid + vanillic acid) might be as the adulteration indexof cooked brown rice flour.

Bound form ferulic acid and p-coumaric acid of prepared brown rice flour and obtained from local market were more than 90% based on total phenolic acids, while buckwheat(7%), adlay (79.4%) and soy (57.8%) revealed significantly different between other flour and brown rice. These might be used as indicator to identify adulteration of brown rice by adding other edible flours. In addition, chromatogram of phenolic acids of brown rice flour could be probably as fingerprints chromatogram. Combined of comparing with the chromatogram of samples and evaluation of phenolic acid content, might also be used as index of adulteration of brown rice flour.

目錄
摘要 I
Abstract II
謝誌 IV
目錄 V
表目錄 VII
圖目錄 VIII
壹、前言 1
貳、文獻回顧 3
一、稻米 3
(一) 品種與生長特性 3
(二) 產量及分布狀況 3
(三) 稻米的組成 4
(四) 營養成分 4
二、糙米之生理活性物質 4
(一) 維生素E 4
1. 生育三烯酚 (Tocotrienols) 5
2. 生育酚(Tocopherols) 6
(二) γ-胺基丁酸 (γ-Aminobutyric acid, GABA) 6
(三) γ-谷維素(γ-Oryzanol) 7
(四) 酚類化合物 (Phenolic compounds) 8
1. 酚酸(Phenolic acid) 9
2. 花青素(Anthocyanins) 9
3. 抗氧化能力(Antioxidant activity)和總酚含量(Total phenolics) 10
(五) 植物固醇(Phytosterol) 10
三、市售常見糙米榖粉製備 11
四、糙米之市場現況 11
五、糙米之規範標準 11
六、糙米穀粉的應用現況 12
參、實驗架構 13
一、游離態和結合態酚酸組成分析 13
肆、材料與方法 15
(一) 糙米樣品 15
(二) 市售糙米榖粉 16
(三) 調和糙米穀粉 16
(四) 其他穀粉 17
二、藥品及材料 17
(一) 試驗藥品 17
(二) 標準品 17
(三) 層析管柱 17
(四) 儀器設備 17
三、試驗方法 18
(一) 糙米粉粉末之製備 18
(二) 糙米穀粉中游離態酚酸之萃取 18
(三) 糙米穀粉中結合態酚酸之萃取 19
(四) 酚類化合物分析 19
(五) 液相質譜儀定性分析 20
伍、結果與討論 21
一、糙米榖粉酚酸分析條件之建立 21
(一) HPLC之分析條件 21
(二) 游離態與結合態酚酸之萃取 22
二、糙米榖粉酚酸含量分析及比較 23
(一) 生糙米穀粉 23
(二) 加熱處理糙米榖粉 24
(三) 市售糙米榖粉調查分析 25
1. 市售糙米穀粉 25
2. 調和糙米穀粉 25
(四) 其他榖粉 26
三、摻偽標準之探討 27
(一) 阿魏酸和對香豆酸之分佈 27
(二) 游離態和結合態酚酸之百分比 27
(三) 總酚酸之比較 28
(四) 糙米穀粉單因子變異數分析 28
四、以HPLC指紋圖譜作為糙米榖粉攙偽監測指標 29
(一) 糙米穀粉指紋圖譜 29
1. 糙米穀粉之游離態指紋圖譜 29
2. 糙米穀粉之結合態指紋圖譜 29
陸、結論 31
柒、參考文獻 32
捌、表 39
玖、圖 60
拾、附表 83
拾壹、附圖 90

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