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完整後設資料紀錄
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.advisor | 吳瑞碧 | |
dc.contributor.author | Pei-Ting Chuang | en |
dc.contributor.author | 莊培梃 | zh_TW |
dc.date.accessioned | 2021-05-20T20:59:17Z | - |
dc.date.available | 2014-08-04 | |
dc.date.available | 2021-05-20T20:59:17Z | - |
dc.date.copyright | 2011-08-04 | |
dc.date.issued | 2011 | |
dc.date.submitted | 2011-07-25 | |
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dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/10063 | - |
dc.description.abstract | 色澤是含酒精 (乙醇) 飲料 (酒品) 的品質要素之一,非酵素性褐變在酒品中容易發生而降低其價值,而抗壞血酸降解可能是含果汁成分酒品的主要褐變路徑之一。本研究以抗壞血酸為主要實驗對象,先分析市面上含果汁成分之酒品的組成,再根據此組成,建構不同濃度之乙醇溶液模式系統來模擬酒品。測定抗壞血酸在模式系統中之降解速率、分析降解產物,並探討酒品之組成分對抗壞血酸褐變之影響。
結果顯示,本研究模式系統中,抗壞血酸主要降解途徑為有氧降解,主要降解產物包括2-furoic 及3-hydroxy-2-pyrone。在貯藏過程中,2-furoic 及3-hydroxy-2-pyrone 的總量隨著乙醇濃度增加而增加,而模式系統中之褐變情形與上述降解產物含量間之相關性不佳。在糖、胺基酸、單寧類、金屬離子及有機酸中,以兒茶素代表之單寧類為最主要影響抗壞血酸造成褐變的成分。不同乙醇濃度導致抗壞血酸降解產物之含量有所差異,主要原因來自於水活性的差異。高乙醇濃度 (低水活性) 利於抗壞血酸降解中間產物L-xylosone 之脫水而繼續降解。L-xylosone 已被認定是抗壞血酸降解過程中唯一能與兒茶素作用產生褐變之物質,它的加速降解,減少了本身與兒茶素反應的機會,也就導致了抗壞血酸-兒茶素褐變速率的下降。 綜合以上結果,建議含抗壞血酸酒品,在長時間儲藏時應減少其單寧類化合物含量,以避免過度褐變。高乙醇濃度雖然造成低水活性,導致抗壞血酸降解速率增加,但卻可能因抗壞血酸-單寧褐變反應速率之減緩而降低褐變。 | zh_TW |
dc.description.abstract | Color is a major quality attribute of alcoholic beverages (wine and related products). Nonenzymatic browning occurs in alcoholic beverages readily and downgrades their value. Ascorbic acid degradation can be a major browning pathway in alcoholic beverages that contain fruit juice as an ingredient. The present study took ascorbic acid as the major object in the experiments. The composition of various juice-containing alcoholic beverages on the market was analyzed for composition first. Model systems that contain the similar composition in proper buffer solutions at various ethanol concentrations were then constructed to simulate the real products. The degradation rate, the degradation products, and the relation between ascorbic acid and browning index were investigated.
In the result, the aerobic degradation pathway was found to dominate over the anaerobic pathway in all model solutions. The compounds 2-furoic and 3-hydroxy-2-pyrone were among the major degradation products. Higher ethanol concentrations corresponded with higher 3-hydroxy-2-pyrone plus 2-furoic acid contents among solutions. Bad correlation was found between browning index and the amount of degradation products. Tannins, as represented by catechin, were found to be more influential than other components, including sugars, amino acids, metal ions and organic acids. Different ethanol concentrations resulted in the formation of different profiles of ascorbic acid degradation products. It can be attributed to the difference in water activity (Aw) as the major cause. High ethanol concentrations, or low Aw, favor the dehydration and further degradation of L-xylosone, an intermediate compound in ascorbic acid degradation. L-xylosone has been recognized as the only substance that may react with catechin to cause browning. The accelerated degradation of L-xylosone reduces its own availability to react with catechin in ascorbic acid-catechin browning. The above-described results suggest that the tannin contents in ascorbic acid-containing alcoholic beverages would better be decreased for avoiding over-browning in long-term storage. A high ethanol concentration corresponds to a low Aw that although promotes the degradation of ascorbic acid may actually reduce browning as a consequence of the decreased rate in ascorbic acid-tannin reaction. | en |
dc.description.provenance | Made available in DSpace on 2021-05-20T20:59:17Z (GMT). No. of bitstreams: 1 ntu-100-D95641001-1.pdf: 677225 bytes, checksum: 6848ac39988e8dba28e85a4314715ce2 (MD5) Previous issue date: 2011 | en |
dc.description.tableofcontents | 目次
口試委員審定書.......................Ⅰ 中文摘要.............................Ⅱ 英文摘要.............................Ⅲ 圖次.................................IX 表次..................................X 前言..................................1 第一章、文獻整理......................2 一、酒類中之變色反應................3 1. 背景...............................3 2. 乙醇飲料中的變色情形...............4 (1) 焦糖化反應......................5 (2) 梅納反應........................5 (3) 單寧氧化縮合....................6 (4) 單寧和糖之交互作用..............6 (5) 抗壞血酸氧化裂解................7 (6) 抗壞血酸和單寧交互作用..........9 二、抗壞血酸之穩定性..................11 (1) 氧氣............................11 (2) 酸鹼值..........................11 (3) 溫度............................12 (4) 水活性..........................13 (5) 光線............................13 (6) 金屬離子........................14 (7) 糖..............................15 三、乙醇對變色之影響................16 第二章、市售產品成分分析..............17 一、前言..............................18 二、材料與方法........................18 1. 原料...............................18 2. 試藥...............................18 3. 實驗方法...........................19 (1) 褐變指標.........................19 (2) 酸鹼值測定.......................19 (3) 糖度.............................19 (4) CIE L*a*b*值測定.................19 (5) 總酚類化合物含量測定.............19 (6) 總糖含量測定.....................20 (7) 縮合單寧測定.....................20 (8) 糖類組成分析.....................20 (9) 游離胺基酸分析...................21 (10) 金屬元素分析....................21 (11) 有機酸組成分析..................22 (12) 甲醇、乙醇含量測定..............22 (13) 二氧化硫含量測定................23 4. 統計分析...........................23 三、結果與討論........................24 四、結論..............................27 第三章、化學成分對乙醇溶液抗壞血酸裂解及褐變之影響....................................35 一、前言..............................36 二、材料與方法........................36 1. 材料...............................36 2. 試藥...............................36 3. 實驗方法...........................37 (1) 模式系統配置.....................37 (2) 褐變指標.........................38 (3) 酸鹼值測定.......................38 (4) CIE L*a*b*值測定.................38 (5) 抗壞血酸含量分析.................38 (6) 抗壞血酸降解產物及兒茶素含量分析.39 4. 統計分析...........................40 三、結果與討論........................41 1. 乙醇濃度之影響.....................41 2. 各化學成分之影響...................43 四、結論..............................45 第四章、乙醇溶液中抗壞血酸-兒茶素褐變之機制....................................61 一、前言..............................62 二、材料與方法........................62 1. 試藥...............................62 2. 實驗方法...........................63 (1) 模式系統配置.....................63 (2) 褐變指標.........................63 (3) 酸鹼值測定.......................63 (4) 抗壞血酸含量分析.................64 (5) 抗壞血酸降解產物及兒茶素含量分析.64 (6) 水活性測定.......................65 3. 統計分析...........................66 三、結果與討論........................67 1. 在乙醇模式溶液之褐變...............67 2. 乙醇模式系統及甘油模式系統中水活性對褐變之影響....69 四、結論..............................73 總結..................................83 參考文獻..............................84 附錄、已發表之期刊論文................98 圖 次 圖1-1、抗壞血酸降解生成3-hydroxy-2-pyrone (3OH2P)、呋喃醛及2-糠酸之途徑...........................8 圖1-2、抗壞血酸氧化形成紅色或黃色色素的可能途徑....................................10 圖3-1、實驗流程.......................46 圖3-2、不同乙醇濃度模式溶液貯藏期間之褐變指標變化....................................47 圖3-3、不同乙醇濃度模式溶液貯藏期間之亮度變化....................................48 圖3-4、不同乙醇濃度模式溶液貯藏期間之2-furoic acid含量變化....................................55 圖4-1、抗壞血酸-兒茶素褐變實驗流程....................................74 圖4-2、水溶液及乙醇模式溶液於45oC儲存時之褐變指標變化....................................75 圖4-3、水溶液與乙醇溶液中抗壞血酸於45oC儲存時之降解比例變化....................................76 圖4-4、水溶液與乙醇溶液中兒茶素於45oC儲存時之降解比例變化....................................77 圖4-5、添加或不添加抗壞血酸降解產物於兒茶素水溶液在45oC儲藏之褐變指標............................78 圖4-6、甘油溶液於45oC儲藏時之褐變指標....................................79 表 次 表2-1、市售涼酒之褐變指標、酸鹼度、糖度、色澤分析....................................28 表2-2、市售涼酒之總酚含量、總糖含量、縮合單寧含量分析....................................29 表2-3、市售涼酒之糖類組成.............30 表2-4、市售涼酒之胺基酸組成....................................31 表2-5、市售涼酒之金屬元素組成....................................32 表2-6、市售涼酒之有機酸組成....................................33 表2-7、市售涼酒之乙醇、甲醇及二氧化硫含量分析....................................34 表3-1、0%乙醇濃度模式溶液貯藏期間之色相角度變化....................................49 表3-2、5%乙醇濃度模式溶液貯藏期間之色相角度變化....................................50 表3-3、10%乙醇濃度模式溶液貯藏期間之色相角度變化....................................51 表3-4、25%乙醇濃度模式溶液貯藏期間之色相角度變化....................................52 表3-5、50%乙醇濃度模式溶液貯藏期間之色相角度變化....................................53 表3-6、含兒茶素模式溶液貯藏期間之兒茶素含量變化....................................54 表3-7、0%乙醇濃度模式溶液貯藏期間之3-hydroxy-2-pyrone含量變化....................................56 表3-8、5%乙醇濃度模式溶液貯藏期間之3-hydroxy-2-pyrone含量變化....................................57 表3-9、10%乙醇濃度模式溶液貯藏期間之3-hydroxy-2-pyrone含量變化....................................58 表3-10、25%乙醇濃度模式溶液貯藏期間之3-hydroxy-2-pyrone含量變化..................................59 表3-11、50%乙醇濃度模式溶液貯藏期間之3-hydroxy-2-pyrone含量變化..................................60 表4-1、模式溶液於45oC儲藏26天時之抗壞血酸降解產物 (Furfural、2-furoic acid及3-hydroxy-2-pyrone) 含量....................................80 表4-2、乙醇溶液及甘油溶液之水活性....................................81 表4-3、水活性與褐變指標於七天儲藏後在乙醇溶液或甘油溶液之相關係數................................82 | |
dc.language.iso | zh-TW | |
dc.title | 含抗壞血酸乙醇溶液中褐變情形之研究 | zh_TW |
dc.title | Browning of ascorbic acid-containing ethanolic solutions | en |
dc.type | Thesis | |
dc.date.schoolyear | 99-2 | |
dc.description.degree | 博士 | |
dc.contributor.oralexamcommittee | 李敏雄,柯文慶,吳明昌,王裕泰,劉世詮,沈賜川 | |
dc.subject.keyword | 乙醇,褐變,抗壞血酸,兒茶素,水活性,酒精飲料, | zh_TW |
dc.subject.keyword | Ethanol,Browning,Ascorbic acid,Catechin,Water Activity,Alcoholic Beverage., | en |
dc.relation.page | 97 | |
dc.rights.note | 同意授權(全球公開) | |
dc.date.accepted | 2011-07-25 | |
dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
dc.contributor.author-dept | 食品科技研究所 | zh_TW |
顯示於系所單位: | 食品科技研究所 |
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