臺灣博碩士論文加值系統

中文摘要
咖哩在台灣為一種常見的菜餚，不只在台灣，咖哩也幾乎遍及
了所有亞洲國家，咖哩除了是一種美味的食物外，同時也富含許多
對人體有益的物質，例如薑黃素(curcumin)。薑黃素為薑黃粉中主要
的活性以及黃色色素成分，是一種天然的黃色色素，近幾年指出人
造食用色素可能會造成孩童注意力不集中、過動以及過敏等風險。
此外，薑黃素具有很強的抗氧化作用以及清除自由基的能力，但薑
黃素容易在食品熱加工過程中被破壞。
本研究係以薑黃素輔佐噴霧乾燥微膠囊化來解決薑黃素在食品
中的應用性，以未加熱(0℃)當作控制組，利用水浴鍋(40-100℃)加
熱 10 分鐘以及烤箱(150-200℃)加熱 30 分鐘去模擬薑黃素在一般食
品烹飪以及烘焙產品的熱破壞程度，研究結果顯示薑黃素經噴霧乾
燥微膠囊化後利用穿透式電子顯微鏡觀察，粒徑大小介於
1.5~2µm，理想包埋率從 75.51 到 120.24%，考慮耗損因子後的最小
可能包埋率從 26.75 到 52.23%。DPPH
•
free radical scavenging
activity (DPPH 清除自由基能力)，水浴加熱情形下薑黃素相對穩
定，天然薑黃素組以及薑黃素微膠囊組之間並無顯著性差異
(p>0.05)，天然薑黃素組清除 DPPH 自由基能力介於 48.94±3.72 到
II

50.67±5.37%之間，薑黃素微膠囊組則是介於 47.25±2.30 到
49.09±1.19%。利用烤箱加熱提高溫度下，天然組以及微膠囊組具有
顯著性差異(p<0.05)，天然薑黃素組在 170℃加熱 30 分鐘後其顆粒
型態會被完全破壞，以 0-160℃加熱程度來看，天然組清除 DPPH˙
自由基能力從 48.94±3.72 下降到 40.42±2.23%具有顯著性差異
(p<0.05)，而微膠囊組則是從 51.18±4.86 到 50.02±1.79%並無顯著性
差異(p>0.05)。此外從 Lab 色澤分析來看，天然組 L* value 從
53.74±1.03 下降到 16.66±0.06，a* value 從 24.82±0.28 下降到
2.23±0.39，b* value 從 34.65±0.59 下降到 2.74±0.46；微膠囊組變化
幅度則相對較小，且以肉眼觀察發現天然組溫度提高到 160℃後，
外觀會迅速變為深褐色，而微膠囊組在加熱過後則會形成漂亮的金
黃色澤，故可說明薑黃素經微膠囊化後可以提高在高溫(150-200℃)
環境下的抗氧化活性以及色澤的安定性，可利用在烘焙產品中防止
油脂氧化以及提升產品之色澤，提高產品的經濟價值。
關鍵字: 薑黃素、噴霧乾燥、微膠囊、包埋率、清除 DPPH 自由基

ABSTRACT
Curry is a common meal dish in Taiwan and all over the Asian
countries. Except being considered as gourmet food, curry also is also
rich in component beneficial for human health such as curcumin, a major
active compound with natural yellow color in curcuma powder. Recent
researches indicate that artificial food color would cause attention deficit
disorder, hyper activity and allergy in children, therefore, natural food
color has received enormous attention. It is well known that curcumin
possesses high potency of antioxidant activity and free radical scavenge
capability; however, curcumin tends to be fragilely inactivated due to
thermal processing.
In this study, curcumin was micro- encapsulated by spray drying to
promote the practical application as food. The control sample was
remained intact at 0 o C; whereas 10-min water bath (40–100 o C) and 30-
min conventional oven heating (150 –200 o C) was employed as simulated
time/temperature conditions of cooking and baking to investigate the
thermal degradation of curcumin during processing. The particle size of
spray-dried micro-encapsulated curcumin ranged between 1.5 and 2.0 µm
through transmit scan electron microscopy observation micro-
encapsulation. The theoretical encapsulation rate ranged from 75.51 to
120.24%, while the minimum possible encapsulation rate from 26.75% to
52.23%. Water bath processing presented reasonable thermal stability
regarding 2,2-diphenyl-1-picrylhydrazyl-free radical (DPPH˙) scavenging
activity without significant difference as compared to control sample
IV

(p>0.05): control (48.94±3.72–50.67±5.37%), and encapsulated
(47.25±2.30%–49.09±1.19%). The increase in heating temperature
increased using conventional oven, caused significant difference
compared control sample (p<0.05). Thirty-min thermal processing at
170 o C resulted in a total damage regarding particle integrity. For lower
temperature of dry heat (0–160 o C), the DPPH scavenge activity of
curcumin significantly reduced (p<0.05) from 48.94±3.72 (control, 0 o C)
to 40.42±2.23% (oven-drying/heating, 160 o C), however, that of
encapsulated ones being consistent (51.18±4.86–50.02±1.79%) without
significant difference (p<0.05). Nevertheless, the Lab color analysis
indicated that the L* value reduced from 53.74±1.03 to 16.66±0.06; a*
value, 24.82±0.28 to 2.23±0.39; b* value, 34.65±0.59 to2.74±0.46 for
control sample. Contrarily, micro-encapsulated curcumin presented less
variation compared to control. The apparent deep browning was promptly
observed via general visual inspection in non-encapsulated curcumin as
the temperature reached 160 o C. On the other hand and interestingly,
encapsulated curcumin presented appealing golden brown color, thus
indicated that encapsulated curcumin in this study would retain better
antioxidant activity and hue stability under serious thermal processing
(150-200 o C); the extend application on prevention of oil oxidation,
promotion of hue in bakery products would be feasible considering
economical adding value.

Keywords: curcumin, spray drying, micro-encapsulation, encapsulation rate, DPPH scavenge activity

目錄
中文摘要 ..................................................................................................I
ABSTRACT .......................................................................................... III
壹、前言 ............................................................................................... 10
貳、文獻回顧 ....................................................................................... 12
一、 薑之概述 ..................................................................................... 12
薑的栽植耕種: ................................................................................... 13
薑的使用用途: ................................................................................... 14
二、 薑黃之概述 ................................................................................. 15
(一) 薑黃之生理 ................................................................................ 15
(二) 薑黃的功能與特性 .................................................................... 17
(1) 薑黃抑菌: ................................................................................. 17
(2) 薑黃的抗氧化活性: ................................................................. 18
(3) 薑黃的成分分析 ...................................................................... 19
(4) 薑黃的藥理作用 ...................................................................... 22
三、薑黃素之概述 ............................................................................... 25
(一) 薑黃素的功能特性 ................................................................... 25

2

四、 微膠囊之概述 ............................................................................. 28
1. 微膠囊包覆技術............................................................................ 28
2. 微膠囊製備方法............................................................................ 30
3. 微膠囊結構 ................................................................................... 33
五、噴霧乾燥 ....................................................................................... 38
1. 噴霧乾燥概述: .............................................................................. 38
2. 噴霧乾燥機性能............................................................................ 39
3. 噴霧乾燥法與冷凍乾燥法的比較 ................................................ 41
4. 噴霧乾燥法流程............................................................................ 45
5. 噴霧乾燥微膠囊化 ........................................................................ 47
6. 影響噴霧乾燥微膠囊包埋率之因子 ............................................ 47
參、研究目的 ....................................................................................... 51
肆、材料與方法 ................................................................................... 52
一、 實驗架構 .................................................................................. 52
二、 試驗儀器與材料.......................................................................... 53
(一) 原料 ......................................................................................... 53
(二) 藥品與試劑 .............................................................................. 54
(三) 儀器與設備 .............................................................................. 54
3

三、實驗方法 ....................................................................................... 56
(一) 壁材前處理 .............................................................................. 56
(二) 壁材與芯材乳化液製備 .......................................................... 56
(三) 噴霧乾燥薑黃素微膠囊粉末製備 ........................................... 60
(四) 噴霧乾燥壁材粉末製備 .......................................................... 61
(五) 薑黃素微膠囊粒徑觀察 .......................................................... 61
(六) 薑黃素微膠囊之包埋率測定................................................... 62
(七) 薑黃素微膠囊耐熱性測試 ...................................................... 65
1. 不同水浴溫度下耐熱性測試................................................... 65
2. 不同烘烤溫度下耐熱性測試................................................... 65
3. 色澤分析 .................................................................................. 66
4. 薑黃素含量之變化 .................................................................. 66
5. DPPH 自由基清除能力之變化 ............................................... 67
6. ABTS˙自由基清除能力之變化 ............................................... 69
(七) 統計分析 .................................................................................... 70
伍、結果與討論 ................................................................................... 71
(一) 薑黃素微膠囊粒徑分析 .......................................................... 71
(二) 薑黃素微膠囊包埋率分析 ...................................................... 78
(三) DPPH 自由基清除能力以及 ABTS˙自由基清除能力 ............ 89
4

(1) 不同溫度水浴鍋加熱下 DPPH 自由基清除能力之變化........ 94
(2) 不同溫度烘烤下 DPPH 自由基清除能力之變化 ................... 97
(3) 不同溫度水浴加熱下 ABTS˙自由基清除能力之變化 ......... 101
(4) 不同溫度烘烤下 ABTS˙自由基清除能力之變化 ................. 104
(四) 烘烤前後 LAB 色澤變化 ........................................................ 106
(1) L* value 變化: ......................................................................... 106
(2) a* value 變化: ......................................................................... 109
(3) b* value 變化: ......................................................................... 111
(五) 薑黃素含量之變化 ................................................................ 114
陸、結論 ............................................................................................. 118
柒、參考文獻 ..................................................................................... 120

5

表目錄

表 一、直交表之控制因子與水準 ....................................................... 58
表二、本實驗直交表 L 9 (3 4 )之配置 ..................................................... 59
表三、 95%薑黃素標準濃度曲線 ....................................................... 83
表四、 添加 0.85G 壁材粉末之薑黃素標準濃度曲線 ........................ 84
表五、 添加 2.45 G 壁材粉末之薑黃素標準濃度曲線 ........................ 85
表六、 添加 4.05 G 壁材粉末之薑黃素標準濃度曲線 ........................ 86
表七、 理想包埋率及最小包埋率直交表 ........................................... 87
表八、樣品一到九之黏度 .................................................................... 88
表九、薑黃素(S6)及各組噴霧乾燥薑黃素微膠囊(S7、S8、S9)在
50PPM 濃度下經不同水浴溫度加熱後 DPPH ................................ 96
表十、薑黃素(S6)及各組噴霧乾燥薑黃素微膠囊(S7、S8、S9)在
50PPM 濃度下經不同溫度烘烤後 DPPH 自由基清除能力(%) ... 100
表十一、薑黃素(S6)及各組噴霧乾燥薑黃素微膠囊(S7、S8、S9)在
50PPM 濃度下經不同水浴溫度加熱後 ABTS 自由基清除能力(%)
變化 .............................................................................................. 103
表十二、薑黃素(S6)及各組噴霧乾燥薑黃素微膠囊(S7、S8、S9)在
50PPM 濃度下經不同溫度烘烤後 ABTS 自由基清除能力(%)變化
...................................................................................................... 105
6

表十三、薑黃素(S6)及各組噴霧乾燥薑黃素微膠囊(S7、S8、S9)經不
同溫度烘烤後 L*值變化 .............................................................. 108
表十四、薑黃素(S6)及各組噴霧乾燥薑黃素微膠囊(S7、S8、S9)經不
同溫度烘烤後 A*值變化 .............................................................. 110
表十五、薑黃素(S6)及各組噴霧乾燥薑黃素微膠囊(S7、S8、S9)經不
同溫度烘烤後 B
* 值變化 ............................................................... 112
表十六、薑黃素(S6)及各組噴霧乾燥薑黃素微膠囊(S7、S8、S9)在
5PPM 濃度下經不同水浴溫度加熱後薑黃素含量之變化 ........... 115
表十七、薑黃素(S6)及各組噴霧乾燥薑黃素微膠囊(S7、S8、S9)在
5PPM 濃度下經不同水浴溫度加熱後薑黃素含量之變化 ........... 116

7

圖目錄
圖 1、實驗架構圖 ................................................................................ 52
圖 2-1 樣品一在 100 倍穿透式電子顯微鏡下觀察粒徑大小 .............. 73
圖 2-2 樣品二在 100 倍穿透式電子顯微鏡下觀察粒徑大小 .............. 73
圖 2-3 樣品三在 100 倍穿透式電子顯微鏡下觀察粒徑大小 .............. 74
圖 2-4 樣品四在 100 倍穿透式電子顯微鏡下觀察粒徑大小 .............. 74
圖 2-5 樣品五在 100 倍穿透式電子顯微鏡下觀察粒徑大小 .............. 75
圖 2-6 樣品六在 100 倍穿透式電子顯微鏡下觀察粒徑大小 .............. 75
圖 2-7 樣品七在 100 倍穿透式電子顯微鏡下觀察粒徑大小 .............. 76
圖 2-8 樣品八在 100 倍穿透式電子顯微鏡下觀察粒徑大小 .............. 76
圖 2-9 樣品九在 100 倍穿透式電子顯微鏡下觀察粒徑大小 .............. 77
圖 3、薑黃素還原 DPPH 自由基 ......................................................... 91
圖 4、ABTS 自由基形成之反應 .......................................................... 92
圖 5、ABTS 氧化還原系統 .................................................................. 93


8

附表目錄
附表一、薑黃主要成分結構 ................................................................ 21
附表二、 中醫文獻鑑證 ...................................................................... 23
附表三、 薑黃現代藥理研究 .............................................................. 24
附表四、 微膠囊製備方法分類 .......................................................... 32
附表五、噴霧乾燥法和冷凍乾燥法之比較......................................... 43
附表六、食品中外殼壁材被運用在噴霧乾燥微膠囊的例子 ............. 50


9

附圖目錄
附圖一、薑黃 ....................................................................................... 17
附圖二、薑黃主要成分結構 ................................................................ 20
附圖三、微膠囊中食品成分的芯材物質與壁材物質之例子與特性以
及預達到微膠囊化後之物化特性 ................................................. 35
附圖四、微膠囊之各種形態以及結構 ................................................ 36
附圖五、兩種不同類型的微膠囊結構 ................................................ 37
附圖六、 為噴霧乾燥機以及其 NIRO 霧化器 ................................... 44
附圖七、噴霧乾燥機之內部各流路構造圖......................................... 46

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