臺灣博碩士論文加值系統

本研究之目的在探討不同辛香料抗氧化性質與其對法蘭克福香腸品質之影響。試驗Ⅰ：利用十種辛香料 (百味胡椒、肉桂、丁香、小茴香、甘草、月桂、肉荳蔻、迷迭香、鼠尾草及百里香) 粉末以甲醇萃取其有效之抗氧化成分，以沒食子酸 (gallic acid) 為對照組進行抗氧化相關活性之分析。
試驗Ⅰ，結果顯示， (1) 肉荳蔻其還原能力為1.351顯著高於其他各組 (P < 0.05) ； (2) 丁香、甘草、月桂、肉荳蔻及百里香螯合亞鐵能力 (分別為63.16、69.19、62.36、71.70及64.40%) 皆在50%以上； (3) 丁香及甘草兩組之DPPH (1,1-diphenyl-2-picryhydrazyl，C18H12N6O5)自由基清除能力顯著的高於其他各組 (P < 0.05) ，不過皆低於人工合成抗氧化劑之沒食子酸； (4) 總酚含量以丁香的含量最多為623.58 mg/mL； (5) 抗氧化活性中，各組經60℃反應8小時後會到達最強，各組間的差異以甘草60.29%顯著高於其他各組 (P < 0.05) 。
試驗Ⅱ：挑選五種 (百味胡椒、肉荳蔻、迷迭香、鼠尾草及百里香) 之辛香料分別以單獨0.2%及混合 (0.1%百味胡椒+0.1%肉荳蔻、0.1%百味胡椒+0.1%迷迭香、0.1%味胡椒+0.1%鼠尾草、0.1%百味胡椒+0.1%百里香及0.1%迷迭香+0.1%鼠尾草) 添加於法蘭克福香腸中，製品貯藏於4℃每週採樣進行製品品質之分析。
試驗Ⅱ，結果顯示，在單獨添加不同辛香料之法蘭克福香腸中，迷迭香、鼠尾草及百里香組別在貯存至第6週時有顯著較其他組別低的紅色值、TBARS值及變性肌紅蛋白含量，而黃色值顯著高於其他各組 (P < 0.05) 。另外，在官能品評得分方面，貯存至第7天時，百味胡椒及鼠尾草在色澤得分方面顯著低於其他各組 (P < 0.05) ，而在風味得分方面以迷迭香及百里香得分顯著較低 (P < 0.05) 。貯存至第14天時官能品評之結果顯示，對照組在色澤、多汁性、質地、風味及總接受度得分皆顯著高於其他各組 (P < 0.05) ，這可能與辛香料本身所具有之特殊氣味有關。另於法蘭克福香腸中添加混合辛香料，在貯存至第6週時，百味胡椒+百里香之組別有顯著較低之pH值。而在色澤方面，添加混合辛香料其亮度值及紅色值皆會顯著較對照組低 (P < 0.05) ；另外TBARS值方面，當貯存至第6週時，百味胡椒+百里香及迷迭香+鼠尾草兩組之TBARS值顯著較對照組低 (P < 0.05) ；而百味胡椒+肉荳蔻、百味胡椒+迷迭香及迷迭香+鼠尾草三組在貯存至第6週時，變性肌紅蛋白含量顯著低於其他各組 (P < 0.05) ；最後在官能品評方面，貯存至第7天時，在色澤的評分以對照組顯著較高 (P < 0.05) 。貯存至第14天時，對照組於色澤、質地、風味及總接受度方面顯著高於其他各組 (P < 0.05) ，不過其他各組所得評分也皆維持在得分4分左右。
綜觀上述的結果獲知，本試驗所使用十種不同辛香料之甲醇萃取液，皆擁有不同之抗氧化活性，且某些能力證實比人工合成的抗氧化劑佳。其次挑選五種辛香料粉末分別以單獨或混合添加於法蘭克福香腸中亦呈現有抑制製品氧化酸敗之作用。

The objective of this study is to explore the antioxidizing nature of certain spices, and also their likely effects on the quality of the Frankfurt sausage. Experiment Ⅰ: The antioxidizing ingredients, extracted from these ten spices (allspice, cinnamon, clove, cumin, glycyrrhiza, laurus, nutmeg, sage, rosemary, and thyme) by using methanol, were analyzed, against the control gallic acid, to evaluate their related antioxidizing activities.
As the experimentⅠ has shown, (1) nutmeg appears to have better reducible ability at 1.351 nm (P < 0.05); (2) the Fe2+-chelating ability all exceeds 50% in the clove (63.16%), glycyrrhiza (69.19%), laurus (62.36%), nutmeg (71.70%), and thyme (64.40%); (3) both Clove and glycyrrhiza have better DPPH free radicals scavenging ability (P < 0.05), though they still fall behind synthetic gallic acid; (4) clove has the greatest total phenol amount at 623.58 mg/mL; (5) the antioxidizing activity peaks after 8 hours at 60℃, with glycyrrhiza leading at 60.29% (P < 0.05).
Experiment Ⅱ: The selected five spices were applied, individually (0.2% allspice, 0.2% nutmeg, 0.2% rosemary, 0.2% sage, and 0.2% thyme) or in dual form (0.1% allspice + 0.1% nutmeg, 0.1% allspice + 0.1% rosemary, 0.1% allspice + 0.1% sage, 0.1% allspice + 0.1% thyme, and 0.1% rosemary + 0.1% sage) to the Frankfurt sausage , which, storing at 4℃, was sampled weekly, and then analyzed.
As the experiment Ⅱ has suggested, the Frankfurt sausage with individually added rosemary, sage, or thyme has lower red value, TBARS value, and metmyoglobin amount, yet higher yellow value after storing for 6 weeks (P < 0.05). And, in sensory evaluation, on the 7th day, the color of Frankfurt sausage with either allspice or sage added is less appealing (P < 0.05), while rosemary, or thyme added has lower flavor (P < 0.05). After storing for 14 days, the untreated control performs better in color, juiciness texture, flavor, and overall acceptability than those treated (P < 0.05), a phenomeon with the special odor of the spices likely being one of the contributing factors. As for the Frankfurt sausage with dual spices added, the one with allspice + thyme has, after storing for 6 weeks, lower pH value (P < 0.05). Besides, the treated sausages appear, as a whole, to score lower points than the control (P < 0.05), in terms of brightness, and redness. In respect of TBARS, the Frankfurt sausage with either allspice + thyme, or rosemary + sage added has lower value than the control (P < 0.05). On the other hand, the Frankfurt sausage with allspice + nutmeg, allspice + rosemary, or rosemary + sage added has lower metmyoglobin amount than the rest (P < 0.05). On the 7th day, the control has higher value in color (P < 0.05). After storing for 14 days, the control has better showing in color, texture, flavor, and overall acceptasility (P < 0.05), though the treated all retain 4 points or so.
In conclusion, the ten spices have varying degree of antioxidizing activities, and some of their performance prove even better than synthetic antioxidant. And the five selected spices, when added to the Frankfurt sausage, alone or in mixed form, appear effective, in preventing the products from rancidity.

【目錄】
目錄 I
圖次 III
表次 V
中文摘要 VII
第一章、前言 1
第二章、文獻探討 3
第一節 辛香料之介紹 3
第二節 脂質氧化 12
第三章 材料與方法 35
ㄧ、材料： 35
(一)、試驗材料 35
(二)、化學試劑： 35
(三)、儀器： 36
二、試驗一：不同辛香料抗氧化活性之分析 36
(一)、材料之製備 36
(二)、分析項目及方法 36
三、試驗二、不同辛香料對法蘭克福香腸品質之影響 40
(一)、法蘭克福香腸之製作 40
(二)、分析項目 44
第四章、結果與討論 47
一、試驗一：不同辛香料抗氧化活性之分析 47
(一)、不同辛香料甲醇萃取液之還原力比較 47
(二)、不同辛香料甲醇萃取液之螯合亞鐵能力比較 47
(三)、不同辛香料甲醇萃取液對DPPH自由基清除能力之比較 50
(四)、不同辛香料甲醇萃取液之總酚類化合物含量比較 50
(五)、不同辛香料甲醇萃取液之抗氧化活性 53
二、試驗二：不同辛香料對法蘭克福香腸品質之影響 55
(一)、pH值之差異 55
(二)、色澤之差異 57
(三)、TBARS值之差異 63
(四)、變性肌紅蛋白含量之差異 66
(五)、官能品評 69
第五章、結論 72
第六章、參考文獻 74
第七章、英文摘要 86
附錄 88

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