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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 | Szu-Yin Chang | en |
dc.contributor.author | 張思穎 | zh_TW |
dc.date.accessioned | 2021-06-13T03:47:04Z | - |
dc.date.available | 2006-07-31 | |
dc.date.copyright | 2006-07-31 | |
dc.date.issued | 2006 | |
dc.date.submitted | 2006-07-26 | |
dc.identifier.citation | 6. REFERENCES
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dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/32399 | - |
dc.description.abstract | Anthocyanin is water-soluble pigment displaying colors from red to blue and is
widespread in plants. Factors such as pH, temperature, light, storage time, and the presence of complex compounds (flavonoids, phenolic acids and metal ions) influence the structure of anthocyanin, then the displaying of color. Plum contains large amount of anthocyanins, mainly cyanidin-3-glucoside (cyn-3-glc) and cyanidin-3-rutinoside (cyn-3-rut), and the quality of plum wine depends largely on these anthocyanins. The objective of the present experiment is to study the color stability of the purified cyn-3-glc and cyn-3-rut singly and in combinations in the ethanolic model solutions to find out the effect of ethanol on the color of the plum anthocyanin model solutions. Cyn-3-glc and cyn-3-rut were isolated and purified from plums, and the model solutions containing 6 %, 12 % and 20 % ethanol were simulated to the conditions of cooler drinks, fruit wines and port wines at pH 3.5. By this, we performed experiments to understand how the color stability of the two major anthocyanins is in plum liqueur during storage at 37 ºC. For the model solutions, results show that cyn-3-glc and cyn-3 rut degrade at different rates when they co-exist in the same solution. Although the combined anthocyanin model solution shows higher color intensity, the pure anthocyanin solutions show better color retention and slower degradation rates. The combined anthocyanin model solution shows similar results in anthocyanin retention compared to the liqueur samples. The cyn-3-glc is less affected by ethanol concentration but the degradation of cyn-3-rut increases with increment of the ethanol concentration. For the two purified singular anthocyanin models, the tested ethanol concentrations make no difference in anthocyanin degradation but the presence of ethanol slows down the degradation rate. | en |
dc.description.provenance | Made available in DSpace on 2021-06-13T03:47:04Z (GMT). No. of bitstreams: 1 ntu-95-R93641036-1.pdf: 1100399 bytes, checksum: bb68736e242fbe09ee06035049e17927 (MD5) Previous issue date: 2006 | en |
dc.description.tableofcontents | ACKNOWLEDGEMENTS
ABSTRACT TABLE OF CONTENTS 1 INTRODUCTION ........................................................................................... 1 2 REVIEWOF LITERATURE .......................................................................... 2 2.1 Plum anthocyanins .......................................................................................... 5 2.1.1 Occurrence of anthocyanins in plums ............................................................ 7 2.1.2 Anthocyanin colors in plum products and wines ............................................. 11 2.2 Color Stability of anthocyanins ...................................................................... 12 2.2.1 Structure .......................................................................................................... 12 2.2.2 Concentration .................................................................................................. 13 2.2.3 pH .................................................................................................................... 13 2.2.4 Temperature ..................................................................................................... 16 2.2.5 Oxygen and light ............................................................................................. 17 2.2.6 Enzymes .......................................................................................................... 17 2.2.7 Water activity ................................................................................................... 18 2.2.8 Sugars ............................................................................................................... 19 2.2.9 Sulfur dioxide ................................................................................................ 20 2.2.10 Storage duration ................................................................................................ 20 2.11 Others ............................................................................................................... 20 2.3 Copigmentation ................................................................................................ 21 2.3.1 Copigments....................................................................................................... 24 2.3.2 Intermolecular copigmentation......................................................................... 24 2.3.3 Self-association................................................................................................. 25 2.4 Interactions in non-aqueous solution system.................................................... 27 3 MATERIALS AND METHODS...................................................................... 29 3.1 Materials… … … … … … … … … … … … … … … … … … … … … … … … … … ... 29 3.2 Chemicals… … … … … … … … … … … … … … … … … … … … … … … … … … . 29 3.3 Equipments… … … … … … … … … … … … … … … … … … … … … … … … … ... 31 3.4 Methods… … … … … … … … … … … … … … … … … … … … … … … … … … … 32 3.4.1 Real system experimental design… … … … … … … … … … … … … … … … … . 32 3.4.1.1 Preparation of plum liqueur with whole plums… … … … … … … … ...… … … . 34 3.4.1.2 Preparation of plum liqueur with plum juice … … … … … … … … … … .… … .. 34 3.4.1.3 Moisture … … … … … … … … … … … … … … … … … … … … … … … … … … ... 35 3.4.1.4 Protein … … … … … … … … … … … … … … … … … … … … … … … … … … … .. 35 3.4.1.5 Total lipid … … … … … … … … … … … … … … … … … … … … … … … … … … . 35 3.4.1.6 Ash … … … … … … … … … … … … … … … … … … … … … … … … … … … … ... 36 3.4.1.7 Total dietary fiber … … … … … … … … … … … … … … … … … … … … … … … 36 3.4.1.8 pH measurement … … … … … … … … … … … … … … … … … … … … … … … .. 36 3.4.1.9 Total anthocyanin … … … … … … … … … … … … … … … … … … … … … … … 37 3.4.1.10 Protein measurement … … … … … … … … … … … … ...… … … … … … … … … 37 3.4.1.11 Total phenol measurement … … … … … … … … … … … … .… … … … … … … . 38 3.4.1.12 Color (Hunter’s Lab) measurement … … … … … … … … … … … ..… … ..… … . 38 3.4.1.13 Color stability measurement … … … … … … … … … … … ..… … … … … ..… … 38 3.4.1.14 Turbidity measurement … … … … … … ..… … … … … … … … … … … … … … .. 39 3.4.1.15 Total soluble solids … … … … … … … … … ...… … … … … … … … … … .… … .. 39 3.4.1.16 Reducing sugar … … … … … … … … … … … … … … … … … … … … … … … … 39 3.4.1.17 Volatile acidity… … … … … … … … … … … … … … … … … … … … … … … … . 40 3.4.2 Model system experimental design … … … … … … … … … … ........… … … … . 41 3.4.2.1 Extraction and pre-purification of cyanidin-3-glucoside and cyanidin-3-rutinoside … … … … … … … … … … … … … … … … … … … … … ... 42 3.4.2.2 Purification of cyanidin-3-glucoside and cyanidin-3-rutinoside … … … … ..... 42 3.4.2.3 Preparation of cyanidin-3-glucoside and cyanidin-3-rutinoside ethanolic model solutions … … … … … … … … … … … … … … … … … … … … … … … … 43 3.4.2.5 Qualitative and quantitative analysis of anthocyanins … … … … … … … … … 43 3.4.3 Color measurements … … … … … … … … … … … … … … … … … … ...… … … . 44 3.4.4 UV-Visible spectrum of anthocyanins in liqueur samples and ethanolic model solutions … … … … … … … … … … … … … … … … … … … … … … … … … … … 44 3.4.5 Statistical analysis … … … … … … … … … … … … … … … … … … … … … … ... 44 4 RESULTS AND DISCUSSION … … … … … … … … … … … … ..… … … … … 45 4.1 Real system … … … … … … … … … … … … … … … … … … … … … … … .… … . 45 4.1.1 Changes during soaking … … … … … … … … … … … … … … .… … … … … … . 45 4.1.1.1 Changes in pH and ethanol content during soaking … … … … … … … … .… ... 45 4.1.1.2 Changes in anthocyanin content during soaking … … … … … … … … … … … . 45 4.1.1.3 Changes in volatile acidity during soaking … … … … … … … … … … … … … . 46 4.1.1.4 Changes in Hunter’s L, a, b values during soaking … … … … … … … … … … .. 47 4.1.1.5 Changes in degradation index during soaking … … … … … … … … … … .… … 51 4.1.1.6 Changes in color stability during soaking … … … … … … … … … … … .… … .. 51 4.1.2 Changes during storage … … … … … … … … … … … … … … … … … … … … ... 56 4.1.2.1 Copigmentation … … … … … … … … … … … … … … … … … … … … … … … ... 56 4.1.2.2 Polymerization … … … … … … … … … … … … … … .… … … … … … … ...… … 58 4.1.2.2.1 Percent polymeric color … … … … … … … … … … … … … … … … … … … … .. 58 4.1.2.2.2 Browning index … … … … … … … … … … … … … … … … … … … … .… … ..… 58 4.1.2.2.3 Turbidity … … … … … … … … … … … … … … … … … … … ..… … … … … … … 59 4.1.2.3 Degradation … … … … … … … … … … … … … … … … … … … … … … … … … . 59 4.1.2.3.1 Anthocyanin content … … … … … … … … … … … … … … … … ..… … … … … .. 59 4.1.2.3.2 Degradation index … … … … … … … … … … … … … … … … … … … … … … ... 64 4.1.2.3.3 Hue angle … … … … … … … … … … … … … … … … … … … … … … … … … … . 64 4.1.2.3.4 Chroma … … … … … … … … … … … … … … … … … … … … … … … … … … … 64 4.2 Model system … … … … … … … … … … … … … … … … … … … … .… … ..… … 65 4.2.1 Model 1: Cyanidin-3-glucoside + cyanidin-3-rutinoside model solution… .... 71 4.2.1.1 Copigmentation … … … … … … … … … … … … … … … … … … … … … … … ... 71 4.2.1.2 Polymerization … … … … … … … … … … … … … … … … … … … … … … … … . 71 4.2.1.2.1Polymeric color … … … … … … … … … … … … … … … … … … … ..… … … … … … 71 4.2.1.2.2 Browning index … … … … … … … … … … … … … … … … … … … … … … … ... 73 4.2.1.2.3 Turbidity … … … … … … … … … … … … … … … … … … … … … … … … … ...... 73 4.2.1.3 Degradation … … … … … … … … … … … … … … … … … … … … … … … ...… .. 77 4.2.1.3.1 Color retention … … … … … … … … … … … … … … … … … … … … … … … ..... 77 4.2.1.3.2 Anthocyanin content … … … … … … … … … … … ..… … … … … .… … … … … . 77 4.2.1.3.2 Degradation index … … … … … … … … … … … … … … … … … … … … … … ... 78 4.2.2 Model 2: Cyanidin-3-glucoside model solution … … … … … … … … .… … … . 83 4.2.2.1 Copigmentation … … … … … … … … … … … … … … … … … … … … … … … ... 83 4.2.2.2 Polymerization … … … … … … … … … … … … … … … … … … … … … … … … . 85 4.2.2.3 Degradation … … … … … … … … … … … … … … … … … … … … … … … ..… ... 85 4.2.3 Model 3: Cyanidin-3-rutinoside model solution … … ...… … … … … ..… … … 94 4.2.3.1 Copigmentation … … … … … … … … … … … … … … … … … … … … … … … ... 94 4.2.3.2 Polymerization … … … … … … … … … … … … … … … … … … … … … … … … . 94 4.2.3.3 Degradation … … … … … … … … … … … … … … … … … … … … … … … … … . 96 5 CONCLUSIONS… … … … … … … … … … … … … … … … … … … … … … … .. 104 6 REFERENCES… … … … … … … … … … … … … … … … … … … … … … … … . 105 | |
dc.language.iso | en | |
dc.title | 乙醇模式溶液中李子花青素穩定度之研究 | zh_TW |
dc.title | Color Stability of PlumAnthocyanins in Ethanolic Model Solutions | en |
dc.type | Thesis | |
dc.date.schoolyear | 94-2 | |
dc.description.degree | 碩士 | |
dc.contributor.oralexamcommittee | 陳雪娥,黃卓治,李敏雄,王進崑 | |
dc.subject.keyword | 花青素,乙醇,紅肉李, | zh_TW |
dc.subject.keyword | Plum,Anthocyanins,EthanolicModel, | en |
dc.relation.page | 111 | |
dc.rights.note | 有償授權 | |
dc.date.accepted | 2006-07-26 | |
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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