臺灣博碩士論文加值系統

諾麗(Noni)又稱檄樹，其結出的諾麗果中含多種成分具有預防疾病之功效，諾麗果加工成果汁之方法目前尚停留在傳統的自然發酵方式，而且並未對發酵後之果汁進行其抗氧化活性之探討。因此本研究將諾麗果添加各種不同菌種發酵後之發酵果汁，檢討其抗氧化活性，作為把諾麗果發酵果汁開發成為保健食品之參考。
本研究的方法是以新鮮諾麗果為原料，分析諾麗果之基本營養成分，如含水率、灰份、粗蛋白質、粗脂肪等。再以有、無添加菌種進行厭氣及好氣發酵，再對發酵後的諾麗果汁進行物性分析測定，如色差量測、電導度量測、pH值、可滴定酸度等。並對發酵後的諾麗果汁進行抗氧化實驗，分析發酵後諾麗果汁之抗氧化活性，並與市售產品作比較，以了解諾麗果在不同發酵方式下，發酵前、後之抗氧化有效成份的變化情形。
研究結果發現，接種10％醋酸菌、好氣發酵之發酵果汁對DPPH自由基清除率最高，可達82.09%，並且其對脂質的過氧化值有0.19％，表示抗氧化能力很高。接種10％酵母菌之發酵果汁，對DPPH自由基清除率只達56.47％，對脂質的過氧化值有0.14%。而市售產品對DPPH自由基清除率最高只達77.38%，市售產品對脂質的過氧化作用表現最好亦只達0.27％，所以一般市售之諾麗發酵果汁的製品，其效果不會比本實驗接種醋酸菌發酵果汁之效果好。因此今後如果要生產對人體幫助較佳的諾麗果汁，就要採用榨汁的方式，並接種醋酸菌，以好氣發酵的方式，才能生產出最佳的諾麗果汁。
關鍵字:諾麗、發酵、DPPH、脂質過氧化

The another name of Noni is called Morinda citrifolia. Noni fruit contains many kinds of components and have efficient to prevent some diseases. Noni juice processing still adopts the traditional method of natural fermentation. Presently, the fermented juice is still without investigation of their anti-oxidant activity. So the method of this research was to use different bacteria and yeast in Noni fermentation, and investigated its anti-oxidant activity . The result can be used as a reference for developing a health food of Noni juice.
This research used the Noni fruit as the main raw materials to analyze its composition such as the content of moisture, ash, protein, and fat, etc... .And then in Noni juice processing, bacteria or yeast was added under aerobic and anaerobic fermentation. Fermented juice of Noni fruit was investigated their color difference, conductance, pH value ,and tartaric acid content etc. The fermented Noni fruit juice was investigated their anti-oxidant activity, and compared the fermented juice with the marketing product to understand the components change after fermentation.
As the results in the research, When the Noni juice was processed by adding 10% Acetobactter aceti under aerobic condition, shows the best DPPH removing efficiency, up to 82.09％ and their lipid per oxidation valve had 0.19％.Which shows it functions well as an anti-oxidant.The DPPH removing efficiency of the fermented juice processed with 10％ yeast addition only had 56.47％,and their lipid peroxidation valve only had 0.14％. Noni juice Products in the market were all processed with the addition of lactic acid bacteria, their efficiency of biological activity was lower than that the fermented juice processed with the addition of Acetobacter aceti in this research. So, the most helpful to our health, Noni juice production applied the method in this research was the best way.

Keywords: Noni fermentation DPPH lipid peroxidation

目 錄
頁次
摘 要 I
Abstract II
謝 誌 IV
目 錄 V
表 目 錄 VIII
圖 目 錄 IX
第一章 前言及研究目的 1
1-1 前言 1
1-2研究目的 2
第二章 文獻整理 3
2-1 文獻回顧 3
2-2 諾麗的民間傳統用法 5
2-3 諾麗之主要成分 9
2-4 諾麗之生物活性及作用機轉 11
2-4-1 Xeronine的發現及作用 11
2-4-2 癌症預防及抗腫瘤作用機轉 13
2-4-3 抗癌活性 13
2-4-4 降低高血壓活性 14
2-4-5 止痛活性 14
2-4-6 抗氧化性 15
2-4-7 維生素及礦物質 16
2-4-8 糖尿病 17
2-4-9 止痛和抗發炎功能 17
2-4-10 抗菌性 17
2-4-11 抗病毒活性 18
2-4-12 抗肺結核作用 18
2-4-13 強化腺體 18
2-5諾麗與發酵微生物的關係 19
2-5-1食品微生物 19
2-5-2 諾麗果汁之pH 值與色差 20
2-6自由基與活性氧相關文獻回顧 20
2-6-1自由基與活性氧的定義及種類 20
2-6-2自由基與活性氧對生物體之傷害 21
2-7 諾麗果之相關產品 25
第三章 實驗材料、設備與方法 28
3-1實驗架構 28
3-2發酵注意事項 28
3-2-1 發酵應注意事項 28
3-2-2 酒精消毒原理 28
3-3 實驗材料 31
3-3-1 諾麗果 31
3-3-2 發酵菌種 31
3-3-3 試劑與試藥 32
3-3-4儀器設備 32
3-4 實驗方法 39
3-4-1 諾麗果汁之釀製方法 39
3-4-2 實驗方法與步驟 39
3-4-3 一般成分分析 41
3-4-3-1含水率測定 42
3-4-3-2 pH測定 43
3-4-3-3 色差值之量測 43
3-4-3-4電導度之變化 44
3-4-3-5 液量變化值 44
3-4-3-6 凱氏粗蛋白之測定 44
3-4-3-7粗灰分含量測定 46
3-4-3-8 粗脂肪含量測定 46
3-4-3-9可滴定酸含量測定 46
3-4-4 功能性化合物含量測定 47
3-4-4-1清除α, α-Diphenyl-β-picrylhydrazl (DPPH) 自由基能力之測定 47
3-4-4-2脂質過氧化分析 49
3-4-5 統計分析 49
第四章 結果與討論 51
4-1含水率測定結果 51
4-2 pH之變化 51
4-3諾麗發酵後之色差 58
4-4 諾麗之電導度 68
4-5諾麗之液量變化 74
4-6 凱氏粗蛋白之測定 79
4-7粗灰分含量測定 79
4-8 粗脂肪含量測定 79
4-9可滴定酸含量測定 81
4-10 DPPH抗氧化性清除率分析 87
4-11脂質過氧化分析 95
第五章 結論與建議 103
5-1 含水率 103
5-2 pH 103
5-3色差值 103
5-4 電導度值 104
5-5 液量 104
5-6 諾麗果汁營養成分 104
5-7 可滴定酸度 104
5-8 DPPH自由基清除率 105
5-9脂質過氧化分析 105
5-10 建議 106
第六章 參考文獻 108
作者簡介 115

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