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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 | Yu-Chian Hsiao | en |
dc.contributor.author | 蕭鈺蒨 | zh_TW |
dc.date.accessioned | 2021-06-15T03:03:57Z | - |
dc.date.available | 2016-08-22 | |
dc.date.copyright | 2011-08-22 | |
dc.date.issued | 2011 | |
dc.date.submitted | 2011-08-16 | |
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dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/44541 | - |
dc.description.abstract | 花青素為蔬果中常見之色素,但因結構上的不穩定,易在加工過程及儲藏期間降解,造成褪色現象或影響其機能性。目前關於花青素穩定性之研究均著重於水相系統中;於乙醇系統中的研究則不多,主要以紅葡萄酒熟成期間的變化為主。故本研究利用不同乙醇濃度(0 -60 %) 之花青素模式溶液,探討花青素於乙醇系統中的穩定性,以及添加抗壞血酸後對花青素之影響,同時觀察顏色的變化,期待對富含花青素之酒精性飲料開發利用提供一些依據。
反應動力學結果顯示,cyanidin-3-glucoside與cyanidin-3-rutinoside於乙醇模式溶液中之降解皆為一級反應,且降解速率隨著儲藏溫度的提高而上升,但隨著乙醇的濃度增加而下降,其活化能介於 22.03 - 25.36 kcal/mol 之間。當添加抗壞血酸於模式溶液後的花青素降解亦為一級反應,其中以低乙醇濃度(10 %) 之降解速率最慢,而活化能介於14.50 - 16.49 kcal/mol之間,顯示抗血酸對於花青素降解之影響程度依乙醇濃度而異。 顏色方面,當乙醇濃度增加時,最大吸收波長(λmax) 向長波長偏移,由512nm (0% EtOH) 提高至532 nm (60% EtOH),產生了所謂向紅效應(bathochromic)。隨著儲藏時間增加與溫度的提高,花青素破壞增加,使溶液的顏色由紅色變為黃褐色,且最大吸收波長下降,尤其以添加抗壞血酸時下降趨勢更明顯。此外,儲藏過程中花青素的裂解指數上升,而色澤密度的下降;同時,模式溶液的L*值會提高,但a*值與彩度則下降。當抗壞血酸存在時,會加速顏色之改變。 | zh_TW |
dc.description.provenance | Made available in DSpace on 2021-06-15T03:03:57Z (GMT). No. of bitstreams: 1 ntu-100-R98641007-1.pdf: 2235546 bytes, checksum: 190b2576e4ed3dc62e923870bea94497 (MD5) Previous issue date: 2011 | en |
dc.description.tableofcontents | 中文摘要........................................................... I
英文摘要...........................................................II 目 錄.............................................................III 圖次.............................................................. VI 表次.............................................................VIII 第一章 前言.........................................................1 第二章 文獻整理.....................................................2 第一節 桑椹.........................................................2 第二節 花青素 ......................................................3 一、花青素之結構....................................................3 二、影響花青素之因子 ..............................................10 (一) 結構效應 .....................................................10 (二) 濃度效應 .....................................................10 (三) pH值..........................................................10 (四) 溫度..........................................................12 (五) 氧氣..........................................................12 (六) 光線..........................................................14 (七) 酵素..........................................................14 (八) 抗壞血酸 .....................................................14 (九) 糖類..........................................................18 (十) 金屬離子 .....................................................18 (十一) 二氧化硫 ...................................................18 第三節花青素之共呈色及聚合作用.....................................19 一、共呈色作用之定義與特性.........................................19 二、共呈色作用的種類與發生機制.....................................19 (一) 分子內共呈色作用(Intramolecular copigmentation) ..............19 (二) 分子間共呈色作用(Intermolecular copigmentation) ..............19 (三) 自體聚集作用(Self-association)................................20 (四) 金屬複合物 (Metal complexation) ..............................20 三、聚合作用.......................................................20 第四節 花青素於乙醇溶液中相關研究..................................24 第五節 降解動力學分析..............................................25 一、反應速率常數...................................................25 二、 半衰期與活化能................................................26 第三章 材料與方法 .................................................27 第一節 實驗試藥 ...................................................27 第二節 儀器設備 ...................................................27 第三節 實驗架構 ...................................................28 第四節 實驗方法 ...................................................29 一、 花青素模式溶液之製備 .........................................29 二、 乙醇系統下花青素反應動力學分析................................29 三、 儲藏期間花青素模式溶液顏色品質之變化 .........................29 第五節 分析方法 ...................................................30 一、 酸鹼值 .......................................................30 二、 總花青素含量..................................................30 三、 花青素成分分析................................................31 四、 抗壞血酸降解產物分析 .........................................31 五、花青素裂解指數.................................................32 六、 光譜分析 .....................................................32 七、 顏色分析 .....................................................32 八、 彩度..........................................................33 九、 色澤密度 .....................................................33 第四章結果與討論 ..................................................35 第五章 結論........................................................72 第六章 參考文獻....................................................73 | |
dc.language.iso | zh-TW | |
dc.title | 乙醇溶液中抗壞血酸對花青素穩定性之影響 | zh_TW |
dc.title | Effects of Ascorbic Acid on Stability of Anthocyanins in Ethanolic Solution | en |
dc.type | Thesis | |
dc.date.schoolyear | 99-2 | |
dc.description.degree | 碩士 | |
dc.contributor.oralexamcommittee | 柯文慶,吳明昌,張正明,劉世詮 | |
dc.subject.keyword | 花青素,抗壞血酸,乙醇,降解,反應動力學, | zh_TW |
dc.subject.keyword | anthocyanins,ascorbic acid,ethanol,degradation,reaction kinetic, | en |
dc.relation.page | 79 | |
dc.rights.note | 有償授權 | |
dc.date.accepted | 2011-08-16 | |
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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