臺灣博碩士論文加值系統

茄紅素(Lycopene)又稱番茄紅素，分子式為C40H56，為提供蔬果紅色素的主要色素之一，屬類胡蘿蔔素，廣泛存在於各種紅橙色蔬果中，為類胡蘿蔔素中最具最抗氧化力者。茄紅素可由日常飲食中攝取，然而不同於其他營養素，食品中茄紅素多須經熱破壞後才能釋放。過去對於不同型態之熱處理，對於釋出茄紅素之效果研究並不多見，本研究將新鮮紅蘿蔔及番茄切成圓柱體樣本，分別以水浴、蒸煮、電阻及微波之熱處理，溫度設定為80℃及100℃，分析樣本經過熱處理後，其茄紅素之含量。實驗結果顯示紅蘿蔔加熱至80℃，微波萃取之茄紅素含量2.1mg/100g為最高。100℃時，則為電阻加熱之2.78mg/100g最高。而番茄部分，無論加熱至80℃或100℃，均以電阻加熱之釋出量最高，分別為9.27mg/100g與9.20mg/100g。此一結果顯示以各種不同熱處理紅蘿蔔與番茄之對於茄紅素釋出之效果，以電阻加熱最強，其原因為電流通過樣本時，除產生之熱效應外，電流亦造成細胞破壞、組織崩塌等效果，均有利於茄紅素之釋出。

Lycopene, with molecular formula expressed as C40H56, is one of major red pigments in fruits and vegetables. Lycopene is the most antioxidative carotenoid and can be extensively found in red/orange fruits and vegetables. Although lycopene can be ingested via our daily foods, most lycopene in foods can't be digested easily without destruction by heat. In the literature, the efficacy of lycopene destruction by various heating processes has not been well explored, yet still is an very important issue. In this study, we dissected fresh carrot and tomato into cylinder samples and then treated these samples with various heating processes, like water bath, steaming, ohmic heating, and microwave heating. We measured the quantity of released lycopene from these samples heated at temperatures of 80 ℃ and 100 ℃. The experimental results suggest that the highest release of lycopene from carrot can be achieved to 2.1mg/100g at 80 ℃ by microwave heating, and2.78mg/100g at 100℃ with resistance heating. On the other hand, the highest release of lycopene from tomato, whether at 80 ℃ or 100 ℃, can be both attained (9.27mg/100g and 9.20mg/100g, respectively) with ohmic heating. It may be concluded that the most effective heating process either for carrot or tomato is ohmic heating. It could be because the ohmic heating is able to not only provide heating effect but also damage cells and collapse tissue structures with electrical currents to benefit the release of lycopene

封面內頁
簽名頁
中文摘要 iii
英文摘要 iv
誌謝 v
目錄 vi
圖目錄 viii
表目錄 ix

1.前言 1
2.文獻回顧 2
2.1 茄紅素 2
2.2 自由基 5
2.2.1抗氧化 5
2.3 不同熱處理對食品成分之影響 7
2.4 不同熱處理之效應 10
2.4.1 傳統加熱方式 12
2.4.2 微波加熱方式 12
2.4.3 電阻加熱方式 14
2.5 各種加熱方式之比較 15
2.6 不同熱處理對於抗氧化物質之影響 16
3. 研究方法 17
3.1實驗材料 17
3.2 研究設備 17
3.3 實驗方法 18
3.3.1 樣本處理 18
3.3.2 樣本熱處理 18
3.3.3 茄紅素萃取 19
4. 結果與討論 21
4.1不同熱處理對樣本中茄紅素之影響 21
4.1.1紅蘿葡 21
4.1.2番茄 24
5. 結論 28
參考文獻 29
附錄 33
圖目錄
圖 2 1 茄紅素結構圖 3
圖 3 1 固定樣品容器電導度裝置 20
圖 4 1 紅蘿蔔加熱至80℃茄紅素釋出量變化 22
圖 4 2 紅蘿蔔加熱至100℃茄紅素釋出量變化 23
圖 4 3 番茄加熱至80℃茄紅素釋出量變化 25
圖 4 4 番茄加熱至100℃茄紅素釋出量變化 26
表目錄
表 2 1數種含有番茄紅素的製品及其蕃茄紅素的含量 4
表 2 2 熱處理對牛奶維生素C含量之影響 9
表 2 3 番茄加熱與不加熱茄紅素含量 11
表 2 4 工業、科學及醫學使用之微波範圍 13

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