臺灣博碩士論文加值系統

本研究為探討低溫處理與酵母發酵對椰子酯類生物合成之影響。利用可可椰子（Cocos nucifera Linn.）果實為原料，將其在低溫逆境環境下貯藏，而後再利用加熱乾燥處理，取其椰肉及椰子內果皮的部份，以水蒸氣蒸餾法萃取其揮發性成分，再以GC及GC-MS進行分析與鑑定，結果顯示椰子精油中至少含有19種揮發性化合物，其中以椰子內果皮之揮發性化合物含量較高，包括2-nonanone、nonanal、octanoic acid ethyl ester、octanoic acid、2-undecanone、decanoic acid methyl ester、decanoic acid ethyl ester、n-decanoic acid、dodecanoic acid methyl ester、dodecanoic acid ethyl ester、dodecanoic acid、tetradecanoic acid ethyl ester、tetradecanoic acid、ethyl-9-hexadecenoate、n-hexadecanoic acid、hexadecanoic acid ethyl ester、10-octadecenoic acid methyl ester、linoleic acid ethyl ester、ethyl oleate等；就整體而言，揮發性化合物的總含量以50℃加熱乾燥的椰子內果皮中dodecanoic acid ethyl ester（24.6%）含量最多。而脂肪酶及酯酶之酵素活性隨低溫處理時間增加而略增可能是形成酯類的原因。
由椰子中分離出的酵母菌為Saccharomyces cerevisiae A/Tor. Pretorien、Saccharomyces boulardii、Candida tropicalis B及Candida fluviatilis，將其培養在含有1%椰子油的基礎培養液中進行發酵，再抽取培養液之香氣並經由GC及GC-MS分析鑑定後，其香氣成分主要為酯類，包括dodecanoic acid ethyl ester、pentanoic acid ethyl ester、tetradecanoic acid ethyl ester、hexadecanoic acid ethyl ester、11-hexadecenoic acid ester、9,12-octadecadienoic acid ethyl ester，而形成酯類的原因是酵母菌中的脂肪酶及酯酶所產生的。實驗又以四株Saccharomyces cerevisiae（BCRC 20666、BCRC 21808、Saccharomyces cerevisiae、Saccharomyces cerevisiae A/Tor. Pretorien）利用椰子水進行酒精發酵而得椰子酒，其香氣成分經GC及GC-MS分析鑑定包括了醇類、脂肪酸及酯類。

Effects of cold treatment and yeast fermentation on the formation of esters were studied. Separated coconut endocarp and flesh dried by hot air, and the volatile components were extracted by steam distillation. The extractant was analyzed by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). The results indicated at least 19 volatile components could be identified from coconut, while the coconut endocarp contained the most flavor and aroma components. These volatile components included 2-nonanone, nonanal, octanoic acid ethyl ester, octanoic acid, 2-undecanone, decanoic acid methyl ester, decanoic acid ethyl ester, n-decanoic acid, dodecanoic acid methyl ester, dodecanoic acid ethyl ester, dodecanoic acid, tetradecanoic acid ethyl ester, tetradecanoic acid, ethyl-9-hexadecenoate, n-hexadecanoic acid, hexadecanoic acid ethyl ester, 10-octadecenoic acid methyl ester, linoleic acid ethyl ester, ethyl oleate. Hot air drying at 50℃ following the cold treatment led to the highest amount of dodecanoic acid ethyl ester (24.6%) in the endocarp. Lipase and esterase may account for the formation of these esters.
Saccharomyces cerevisiae A/Tor. Pretorien, Saccharomyces boulardii, Candida tropicalis B and Candida fluviatilis were isolated from coconut. Significant amount of dodecanoic acid ethyl ester, pentanoic acid ethyl ester, tetradecanoic acid ethyl ester, hexadecanoic acid ethyl ester,
11-hexadecenoic acid ester, 9,12-octadecadienoic acid ethyl ester were detected in the fermented basal medium enriched with 1% coconut oil. Lipase and esterase in these yeasts were proposed to be responsible for the esters formation. Four strains Saccharomyces cerevisiae (BCRC 20666, BCRC 21808, Saccharomyces cerevisiae and Saccharomyces cerevisiae A/Tor. Pretorien) were fermented in coconut juice. Volatile flavor compounds include ethanol, fatty acid and ester were identified from coconut wine by GC and GC-MS.

頁次
中文摘要……………………………………………………………………I
英文摘要…………………………………………………………………III
誌謝…………………………………………………………………………V
目錄……………………………………………………………………….VI
圖索引………………………………………………………………….XIII
表索引…………………………………………………………………….XV
第一部份 椰子在低溫逆境下形成揮發性酯類化合物…………………1
第一章 前言………………………………………………………………2
第二章 文獻整理…………………………………………………………3
2.1椰子之介紹……………………………………………………………3
2.1.1椰子之產區與栽種…………………………………………………3
2.1.2椰子之生態…………………………………………………………4
2.1.3椰子之利用價值……………………………………………………6
2.1.4椰子之果實成分……………………………………………………8
2.1.5椰子之揮發性成分…………………………………………………8
2.1.5.1椰子油之揮發性成分……………………………………………8
2.1.5.2椰子肉之揮發性成分……………………………………………8
2.2食品揮發性成分………………………………………………………9
2.2.1食品揮發性成分之特性……………………………………………9
2.2.2形成食品香氣需具備的條件………………………………………11
2.2.3香味化合物之感官特性……………………………………………11
2.2.3.1.脂族酸化合物…………………………………………………11
2.2.3.2.醇類……………………………………………………………13
2.2.3.3.醛類……………………………………………………………13
2.2.3.4.酮類……………………………………………………………13
2.2.3.5.酯類……………………………………………………………14
2.2.3.6.內酯……………………………………………………………14
2.2.3.7.環狀化合物……………………………………………………14
2.2.3.8.萜烯類…………………………………………………………15
2.2.3.9.含硫化合物……………………………………………………15
2.2.3.10.含氮化合物………………………………………………….15
2.3香氣化合物之生合成路徑……………………………………………16
2.4油脂與氣味之關係……………………………………………………18
2.5揮發性酯類化合物之生合成路徑……………………………………19
2.6脂肪酵素於酯類合成上之重要性……………………………………23
2.6.1脂肪酵素……………………………………………………………23
2.6.1.1脂肪酶………………………………………………………….23
2.6.1.2脂肪酶催化反應及機制……………………………………….25
2.6.1.3酯酶…………………………………………………………….25
2.6.2酵素催化酯類合成之發展史………………………………………27
2.7低溫逆境對植物造成的變化與酵素活性……………………………28
第三章 材料與方法………………………………………………………30
3.1實驗材料……………………………………………………………….30
3.1.1椰子…………………………………………………………………30
3.1.2藥品試劑……………………………………………………………30
3.1.3儀器設備……………………………………………………………31
3.2實驗方法………………………………………………………………32
3.2.1實驗架構……………………………………………………………32
3.2.2椰子一般成分分析…………………………………………………33
3.2.2.1水分測定……………………………………………………….33
3.2.2.2灰分測定……………………………………………………….33
3.2.2.3粗脂肪測定…………………………………………………….33
3.2.2.4粗蛋白測定…………………………………………………….33
3.2.3椰子脂肪酸定量分析………………………………………………34
3.2.4以固相微量萃取吸附法檢測椰子中之乙醇………………………34
3.2.5水蒸氣蒸餾法萃取椰子揮發性成分………………………………36
3.2.6氣相層析儀及氣相層析質譜儀分析條件…………………………38
3.2.6.1氣相層析儀…………………………………………………….38
3.2.6.2氣相層析質譜儀……………………………………………….38
3.2.7椰子中酯類形成相關酵素之分析…………………………………39
3.2.7.1脂肪酶（lipase）活性測定方法…………………………….39
3.2.7.2酯酶（esterase）活性測定方法…………………………….40
3.2.8蛋白質定量…………………………………………………………41
第四章 結果與討論………………………………………………………42
4.1一般成分分析………………………………………………………….42
4.2脂肪酸分析…………………………………………………………….42
4.3椰子中乙醇之檢測…………………………………………………….48
4.4椰子揮發性成分……………………………………………………….50
4.5椰子中主要揮發性成分之萃取率與質譜圖鑑定…………………….53
4.6椰子在低溫環境下酯類之形成……………………………………….56
4.7椰子中酯類形成相關酵素之分析…………………………………….58
4.7.1脂肪酶（lipase）活性之分析……………………………………58
4.7.2酯酶（esterase）活性之分析……………………………………59
4.7.2.1測試esterase對不同長鏈基質的分解能力……………………62
4.8椰子中酯類形成機制之探討………………………………………….64
第五章 結論………………………………………………………………65
第六章 參考文獻…………………………………………………………66
第二部份 利用發酵生物合成酯類化合物………………………………75
第一章 前言………………………………………………………………76
第二章 文獻整理…………………………………………………………77
2.1微生物產生揮發性物質……………………………………………….77
2.1.1細菌類………………………………………………………………79
2.1.2酵母菌類……………………………………………………………79
2.1.3黴菌類………………………………………………………………80
2.2微生物生合成酯類之可能途徑……………………………………….81
2.3油脂之添加對微生物生合成揮發性成分之影響…………………….83
第三章 材料與方法………………………………………………………84
3.1實驗材料……………………………………………………………….84
3.1.1椰子…………………………………………………………………84
3.1.2藥品試劑……………………………………………………………84
3.1.3培養基之組成分……………………………………………………85
3.1.3.1酵母菌株培養基組成………………………………………….85
3.1.3.2乳酸菌株培養基組成………………………………………….85
3.1.3.3醋酸菌株培養基組成………………………………………….85
3.1.3.4細菌菌株培養基組成………………………………………….85
3.1.3.5黴菌菌株培養基組成………………………………………….85
3.1.4儀器設備……………………………………………………………86
3.2實驗方法……………………………………………………………….87
3.2.1實驗架構……………………………………………………………87
3.2.2樣品之製備…………………………………………………………88
3.2.2.1椰殼發酵…………………………………………………………88
3.2.2.2椰乳發酵…………………………………………………………88
3.2.3分離椰子中微生物菌相……………………………………………88
3.2.3.1酵母菌………………………………………………………….88
3.2.3.2乳酸菌………………………………………………………….88
3.2.3.3醋酸菌………………………………………………………….88
3.2.3.4細菌…………………………………………………………….89
3.2.3.5黴菌…………………………………………………………….89
3.2.3.6純化菌種……………………………………………………….89
3.2.3.7鑑定菌種……………………………………………………….89
3.2.3.8鏡檢菌種型態………………………………………………….90
3.2.3.9菌株生長曲線之測定………………………………………….90
3.2.4油脂之添加對酵母產生揮發性成分之影響………………………90
3.2.4.1酵母菌之保存及活化………………………………………….90
3.2.4.2培養液………………………………………………………….91
3.2.4.3油脂的添加…………………………………………………….91
3.2.4.4酵母菌之培養………………………………………………….91
3.2.4.5以溶劑萃取培養液香氣成…………………………………….91
3.2.5氣相層析儀及氣相層析質譜儀分析條件…………………………92
3.2.5.1氣相層析儀…………………………………………………….92
3.2.5.2氣相層析質譜儀……………………………………………….92
3.2.6香氣形成相關酵素之分析…………………………………………93
3.2.6.1脂肪酶（lipase）活性測定方法…………………………….93
3.2.6.2酯酶（esterase）活性測定方法…………………………….94
3.2.7蛋白質定量…………………………………………………………94
3.3 Saccharomyces cerevisiae進行酒精發酵…………………………95
3.3.1活化酵母菌株………………………………………………………95
3.3.2進行酒精發酵………………………………………………………95
3.3.3酒精發酵期間糖度之測定…………………………………………96
3.3.4酒精發酵期間酒精度之測定………………………………………96
3.3.5椰子酒香氣之檢測…………………………………………………96
第四章 結果與討論………………………………………………………97
4.1椰子果實微生物觀察………………………………………………….97
4.2椰子中微生物菌相之分離鑑定………………………………………100
4.3椰子分離出之菌種生長情形…………………………………………105
4.4椰子分離酵母菌香氣成分之產生與鑑定……………………………109
4.5椰子分離酵母菌脂肪酶（lipase）活性之分析……………………109
4.6椰子分離酵母菌酯酶（esterase）活性之分析……………………113
4.7Saccharomyces cerevisiae發酵椰子酒香氣成分之產生與鑑定…115
4.8椰子酒發酵期間糖度變化……………………………………………118
4.9椰子酒發酵期間酒精度變化…………………………………………120
第五章 結論…………………………………………………………….122
第六章 參考文獻……………………………………………………….123
圖 索 引
頁次
圖一、台灣地區九十年各縣市椰子栽培面積概況圖………………………5
圖二、椰子果實之縱切剖面圖………..……………………………………7
圖三、水果中揮發性化合物生合成路徑………………………………….17
圖四、酯類生成反應式…………………………………………………….20
圖五、醋酸酯、脂肪酸乙酯和固醇類生合成之關係…………………….21
圖六、合成脂肪酸酯類的來源…………………………………………….22
圖七、脂肪酶在油水界面時的界面活化作用…………………………….24
圖八、脂肪酶催化的主要油脂修飾反應………………………………….26
圖九、固相微量萃取裝置………………………………………………….35
圖十、簡易精油萃取裝置圖……………………………………………….37
圖十一、椰子中脂肪酸TIC圖譜……………………………………………43
圖十二、以SPME法吸附椰子中之乙醇…………………………………….49
圖十三、椰子中揮發性成分TIC圖譜………………………………………51
圖十四、椰子中主要揮發性化合物dodecanoic acid ethyl ester之
質譜圖譜比對結果與結構圖………………………………………………55
圖十五、不同冷藏時間椰子中dodecanoic acid ethyl ester成分含量
比較…………………………………………………………………………57
圖十六、冷藏冷凍期間椰子中lipase活性之影響………………………60
圖十七、冷藏冷凍期間椰子中esterase活性作用於不同受質之影響…61
圖十八、esterase活性對不同受質特異性之比較………………………63
圖十九、Ethyl acetate形成之途徑………………………………………82
圖二十、椰殼纖維在掃描式電子顯微鏡下之型態……………………….98
圖二十一、椰殼纖維暴露在空氣中發酵前及發酵後之變化…………….99
圖二十二、酵母菌於15＊40倍光學顯微鏡下菌株細胞之型態（1）….106
圖二十三、酵母菌於15＊40倍光學顯微鏡下菌株細胞之型態（2）….107
圖二十四、椰子分離酵母菌之生長曲線圖………………………………108
圖二十五、酵母菌產生之揮發性成分TIC圖譜………………………….110
圖二十六、椰子分離酵母菌中lipase活性之比較………………………112
圖二十七、椰子分離酵母菌中esterase活性之比較……………………114
圖二十八、Saccharomyces cervisiae發酵產生椰酒之揮發性成分TIC
圖譜……………………………………………………………116
圖二十九、Saccharomyces cerevisiae發酵期間之糖度變化…………119
圖三十、Saccharomyces cerevisiae發酵期間之酒精度變化…………121
表 索 引
頁次
表一、一般食品中香氣成分之特性……………………………………….10
表二、一般食品成分之主要發香基團…………………………………….12
表三、椰肉脂肪酸之質譜分析鑑定……………………………………….44
表四、椰內果皮脂肪酸之質譜分析鑑定………………………………….45
表五、椰子水脂肪酸之質譜分析鑑定…………………………………….46
表六、椰子中脂肪酸之含量（ppm）………………………………………47
表七、不同熱處理溫度對椰子中揮發性化合物含量（ppm）之比較……52
表八、不同熱處理溫度對椰子中主要揮發性成分萃取率之影響……….54
表九、微生物代謝物質之感官性質……………………………………….78
表十、椰殼纖維分離酵母菌鑑定結果（1）…………………………….101
表十一、椰殼纖維分離酵母菌鑑定結果（2）………………………….102
表十二、椰乳分離酵母菌鑑定結果（1）……………………………….103
表十三、椰乳分離酵母菌鑑定結果（2）……………………………….104
表十四、酵母菌產生之揮發性成分………………………………………111
表十五、Saccharomyces cerevisiae發酵產生椰酒之揮發性成分……117

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