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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 許明仁 | |
| dc.contributor.author | Ai-Chen Wu | en |
| dc.contributor.author | 吳艾真 | zh_TW |
| dc.date.accessioned | 2021-06-13T00:19:35Z | - |
| dc.date.available | 2007-07-30 | |
| dc.date.copyright | 2007-07-30 | |
| dc.date.issued | 2007 | |
| dc.date.submitted | 2007-07-27 | |
| dc.identifier.citation | 王子慶。2000。葡萄子與皮抗氧化性之研究。屏東科技大學食品科學
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/28726 | - |
| dc.description.abstract | 近年來，許多研究發現在蔬菜與水果中所含的多酚化合物，可作為還原劑、氫離子或電子的提供者和活性氧的清除者，因此當體內氧化物與抗氧化物失去平衡而造成氧化傷害時，就需要有足夠的抗氧化物質以抵抗氧化壓力的產生。本研究以桑椹為原料，探討不同加工條件對一般成分之溶出效率、萃取液之色澤呈現與浸漬萃取相關之變化，以及萃取液之有效抗氧化成分及其抗氧化能力，以期提高桑椹之利用價值。
取4.5%醋酸含量之商業糯米醋、40%酒精米酒頭及蒸餾水以1：1 (w/w)方式浸漬桑椹，配合不同溫度處理 （室溫及50oC、70oC分別在水浴加熱10min），實驗結果顯示在20oC浸漬14週間，以4.5%醋酸溶液在70oC水浴浸漬10min所得的總花青素含量、總酚含量及縮合單寧含量皆較其餘處理組高，且呈現較佳之色澤。以清除DPPH自由基、TEAC（Trolox equivalent antioxidant capacity）與還原力三種評估抗氧化活性方法之結果顯示，樣品之抗氧化能力皆會隨浸漬時間延長而下降，但所有樣品均呈現出良好的效果，其中以4.5%醋酸50oC水浴之溶液具有最高的抗氧化能力，萃取液稀釋10倍後之清除DPPH自由基能力為91.93%~70.94%，總抗氧化能力 (TEAC)值為0.884mM~0.812mM Trolox equiv.，還原力方面則在A700nm = 2.02 ~ A700nm = 0.93之間。以SAS統計分析不同浸漬溶液與萃取溫度處理之桑椹萃取液在浸漬期間總花青素、縮合單寧及總酚含量與抗氧化能力之相關性分析之結果顯示，皆呈顯著之正相關性，證實這些成分應為桑椹中之主要抗氧化活性成分。 | zh_TW |
| dc.description.abstract | In recent years, numerous investigators have shown that vegetables and fruits containing polyphenols with antioxidation potential have strong protective effects against major disease risks, including cancer and cardiovascular diseases. The antioxidant activity of phenolics is mainly because of their redox properties which allow them to act as reducing agents, hydrogen donors, singlet oxygen quenchers and metal chelators. This study takes mulberry as materials to get extracts through different extraction methods including 4.5% acetic acid, 40% alcohol and distilled water extractions, under various extraction temperature. The extracted after various solvents treatment were analyzed to determine the optimum processing condition. The data were statistically analyzed with SAS to find the optimal extraction condition for a better antioxidant activity and enhance the utilization of mulberry. The antioxidative properties, including reducing power, total antioxidant capacity (TEAC) assay, and 2,2-diphenyl-β- picrylhydrazyl (DPPH) radical scavenging activity were tested in this study. The results show extraction with 4.5% acetic acid under 70oC not only elute more total anthocyanins, total phenols and condensed tannin but also performed the best color. In addition, The results of antioxidation measurements indicated that all extracts showed a good antioxidant ability, especially extraction with 4.5% acetic acid under 50oC. The total antioxidant ability is 0.884mM~0.812mM Trolox equiv. and its DPPH scavenging activity is 91.93~70.94 %, the reducing power is A700=2.02~0.93. As results, there is a trend of decreasing antioxidative ability with the lengthening of storage time. SAS was used to determine co-relationship of antioxidative properties and compositional changes of mulberry using different treatments. The findings showed total anthocyanins, condensed tannin and total phenols were main components for mulberry antioxidative properties. It is thought that the anthocyanins, phenols and condensed tannin of mulberry extracts are directly or indirectly beneficial to promote the antioxidant activity. | en |
| dc.description.provenance | Made available in DSpace on 2021-06-13T00:19:35Z (GMT). No. of bitstreams: 1 ntu-96-R94628215-1.pdf: 3146345 bytes, checksum: 5f6d5a761a4e98bbeab71cc8268f07eb (MD5) Previous issue date: 2007 | en |
| dc.description.tableofcontents | 謝誌 i
中文摘要 ii 英文摘要 iii 目錄 v 圖目錄 ix 表目錄 xii 壹、前言 1 貳、前人研究 2 一、桑椹簡介 2 二、花青素之介紹 3 ﹙一﹚、花青素之結構 3 ﹙二﹚、影響花青素穩定性的因素 7 1. 酸鹼值 7 2. 溫度的影響 7 3. 光的影響 7 4. 氧氣的影響 8 5. 醣類的影響 8 6. 抗壞血酸的影響 10 7. 金屬離子的影響 10 8. 化學結構 12 9. 二氧化硫的影響 12 10. 共呈色作用 12 三、生物體的抗氧化作用 13 ﹙一﹚、自由基與活性氧 13 （二）、自由基與活性氧產生途徑 13 （三）、自由基與活性氧之氧化傷害 14 （四）、氧化傷害與疾病 16 （五）、抗氧化物質 16 四、常見之植物成分抗氧化力評估方法 20 （一）、DPPH assay 20 （二）、TEAC assay 20 （三）、還原力之測定 20 （四）、ORAC assay 21 （五）、FRAP assay 21 参、材料方法 23 一、實驗材料 23 二、藥品及試劑 23 三、儀器設備 24 四、試驗設計 25 五、實驗流程 26 六、分析方法 27 （一）、一般成分分析 27 （二）、抗氧化能力分析 29 肆、結果討論 31 一、不同溶劑之桑椹浸漬液在浸漬期間一般成分含量 及色澤的變化 31 1. 浸漬期間萃取液可溶性固形物含量之變化 31 2. 浸漬期間萃取液酸鹼值之變化 31 3. 浸漬期間萃取液總花青素含量和縮合單寧含量 之變化 34 4. 浸漬期間萃取液總酚含量之變化 38 5. 浸漬期間萃取液濁度之變化 38 6. 浸漬期間萃取液在A420nm吸光值之變化 41 7. 浸漬期間萃取液在A520nm吸光值之變化 41 8. 浸漬期間萃取液色度之變化 45 9. 浸漬期間萃取液色度比之變化 45 10. 浸漬期間萃取液色澤之變化 48 二、不同萃取溫度條件之桑椹浸漬液在浸漬期間理化性 質之變化 50 1. 酸鹼值與可溶性固形物含量之變化 50 2. 總花青素含量之變化 50j 3. 縮合單寧與總酚含量之變化 55 4. A420nm及A520nm吸光值之變化 55 5. 色度及色度比之變化 60 三、浸漬期間抗氧化能力之測定 62 1. 清除DPPH自由基能力 62 2. 還原力測定 62 3. 總抗氧化能力之測定 65 四、成分與抗氧化能力之相關性 71 伍、結論 75 陸、參考文獻 76 | |
| dc.language.iso | zh-TW | |
| dc.subject | 桑椹 | zh_TW |
| dc.subject | 花青素 | zh_TW |
| dc.subject | 呈色 | zh_TW |
| dc.subject | 抗氧化 | zh_TW |
| dc.subject | Antioxidant | en |
| dc.subject | Color Stability | en |
| dc.subject | Mulberry | en |
| dc.subject | Anthocyanin | en |
| dc.title | 桑椹浸漬萃取條件對成分溶出及萃取液抗氧化能力之影響 | zh_TW |
| dc.title | Effect of Mulberry Maceration Parameters on the Solute Extractions and the Antioxidant Activities of
Mulberry Extracts | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 95-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 石正中,李?鈴 | |
| dc.subject.keyword | 花青素,桑椹,抗氧化,呈色, | zh_TW |
| dc.subject.keyword | Anthocyanin,Mulberry,Antioxidant,Color Stability, | en |
| dc.relation.page | 87 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2007-07-27 | |
| dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
| dc.contributor.author-dept | 園藝學研究所 | zh_TW |
| 顯示於系所單位： | 園藝暨景觀學系 | |
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