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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 | Yi-Chin Tsai | en |
dc.contributor.author | 蔡依瑾 | zh_TW |
dc.date.accessioned | 2021-06-15T05:01:50Z | - |
dc.date.available | 2013-08-04 | |
dc.date.copyright | 2010-08-04 | |
dc.date.issued | 2010 | |
dc.date.submitted | 2010-07-27 | |
dc.identifier.citation | 李秀、賴滋漢。1976。食品分析與檢驗。精華出版社。
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dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/46288 | - |
dc.description.abstract | 為瞭解抗壞血酸於乙醇溶液中的穩定性,本研究利用 0-40 % 酒精濃度的抗壞血酸模式溶液進行探討。反應動力學結果顯示,在45 ℃ 下儲藏,抗壞血酸於酒精溶液中之降解速率隨著乙醇濃度的提高而上升,且抗壞血酸之降解為一級反應 (first-order reaction)。酒精模式溶液中抗壞血酸之降解活化能介於9.71-3.33 (kcal/mole) 之間,且與酒精濃度成劑量關係增加。2-furoic acid 、呋喃醛 (furfural) 和 3-hydroxy-2-pyrone (3OH2P) 為抗壞血酸主要之降解產物,隨著模式溶液酒精濃度的提高其生成量逐漸減少;而抗壞血酸模式溶液於儲藏過程中的褐變情形並不明顯。由生成的產物分析結果推測,抗壞血酸在酒精溶液中主要是走好氧裂解途徑。
水活性與酸鹼值為影響抗壞血酸降解的主要因子。抗壞血酸於 pH 2.6 酒精模式溶液中的降解趨勢、降解產物與褐變情形均與未調整酸鹼值之結果相類似,表示酸鹼值並非是造成高酒精濃度中抗壞血酸降解速率增加、劣解產物降低的主要因素。在 pH 4.6 的酒精模式溶液中,抗壞血酸之降解亦隨著酒精濃度的增加而增加,且降解產物和褐變程度亦隨酒精濃度的增加而增加。 以甘油配製成與酒精模式溶液相同水活性之甘油模式溶液,並經酸鹼值調整至 2.6 後,儲藏於 45 ℃ 下,結果顯示隨著甘油濃度增加 (相當於高酒精濃度),模式溶液水活性降低,抗壞血酸之降解卻越快,此結果與前述實驗結果不同,表示水活性亦非是高酒精濃度下抗壞血酸降解加速的主要因素。 | zh_TW |
dc.description.abstract | For understanding the effect of ethanol on ascorbic acid degradation, 0 - 40 % ethanol concentrations model solution was used. Results from kinetic study showed that the degradation rate constant of ascorbic acid is increased with the increase of ethanol concentration and the degradation of ascorbic acid in ethanolic solutions followed first-order reaction. At 45℃ incubation temperature, the activation energies (Ea) of the ascorbic acid degradation products in 0-40 % ethanolic solutions are between 9.71-3.33 (kcal/mole) with a dose manner. 2-furoic acid and 3-hydroxy-2-pyrone were the major degradation products in ascorbic acid ethanolic model solutions. The production of the two compounds decreased with the increase of ethanol concentrations. According to the above results, we postulate that the aerobic degradation pathway dominates over the anaerobic pathway for ascorbic acid in ethanolic model solutions.
Water activity (aw) and pH value were main factors affecting the ascorbic acid degradation. The results revealed that degradation rate of ascorbic acid in pH 2.6 buffered ethanolic solutions were much faster than in the ethanolic solutions without pH controlling. The formation of degradation products and the browning index of ascorbic acid in pH 2.6 buffered ethanolic solutions were similar to that in the ethanolic model solutions without pH controlling, too. We propose that pH is not the sole factor affecting the ascorbic acid degradation rate in high ethanol concentration solutions. In pH 4.6 buffered ethanolic solutions, the degradation of ascorbic acid, the formation of the degradation products and the browning of the solutions also increased with the increase of ethanol concentration. Glycerol was used for adjusting to the similar aw of ascorbic acid ethanolic model solutions. The solutions were buffered at pH 2.6 and stored at 45℃. The result shows that degradation rate of ascorbic acid is much faster in buffered glycerol model solutions with higher aw than that in ethanolic model solutions. We postulate that water activity is not the major factor affecting the ascorbic acid degradation in high ethanol concentration solutions. | en |
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dc.description.tableofcontents | 中文摘要…………………………………………………………………I
英文摘要…………………………………………………………………II 目錄……………………………………………………………………III 圖次……………………………………………………………………VII 表次………………………………………………………………………IX 第一章 前言………………………………………………………………1 第二章 文獻整理…………………………………………………………2 第一節 抗壞血酸…………………………………………………………2 一、介紹…………………………………………………………………2 二、結構性質……………………………………………………………2 三、抗壞血酸之穩定性…………………………………………………4 (一)、氧氣………………………………………………………………4 (二)、酸鹼值……………………………………………………………4 (三)、溫度………………………………………………………………6 1、加工條件………………………………………………………………6 2、儲藏條件………………………………………………………………6 (四)、水活性……………………………………………………………9 (五)、光線………………………………………………………………9 (六)、金屬離子…………………………………………………………10 (七)、糖…………………………………………………………………10 四、抗壞血酸之降解……………………………………………………11 (一)、抗壞血酸之降解途徑……………………………………………11 1、酵素性………………………………………………………………11 2、非酵素性……………………………………………………………11 (1) 、好氧性裂解………………………………………………………11 (2) 、厭氧性裂解………………………………………………………14 (二)、抗壞血酸之降解產物……………………………………………15 第二節 非酵素性褐變反應之相關研究………………………………18 一、焦糖反應……………………………………………………………18 二、梅納反應……………………………………………………………18 三、抗壞血酸裂解之褐變反應…………………………………………18 四、單寧氧化縮合………………………………………………………19 (一)、酵素性……………………………………………………………19 (二)、非酵素性…………………………………………………………19 第三節 抗壞血酸於酒精溶液中之相關研究…………………………21 第四節 抗壞血酸降解動力學之研究…………………………………22 一、反應級數與速率常數………………………………………………22 二、半衰期(T1/2)及活化能……………………………………………22 (一)、半衰期……………………………………………………………22 (二)、活化能……………………………………………………………22 第三章 材料與方法 ……………………………………………………24 第一節 實驗試藥………………………………………………………24 第二節 儀器設備………………………………………………………25 第三節 實驗架構與設計………………………………………………26 一、實驗架構……………………………………………………………26 二、實驗設計……………………………………………………………28 (一)、動力學分析………………………………………………………28 (二)、酸鹼值分析………………………………………………………28 (三)、水活性分析………………………………………………………28 第四節 分析方法………………………………………………………29 一、酸鹼值………………………………………………………………29 二、抗壞血酸之定量……………………………………………………29 (一)、Hydrazin比色法…………………………………………………29 (二)、HPLC 分析法……………………………………………………30 三、抗壞血酸降解產物分析……………………………………………32 四、水活性測定…………………………………………………………32 五、褐變指標測定………………………………………………………33 第五節 資料處理………………………………………………………33 一、統計分析……………………………………………………………33 二、繪圖…………………………………………………………………33 第四章 結果與討論……………………………………………………34 第一節 動力學探討……………………………………………………34 一、抗壞血酸模式溶液降解反應級數之探討…………………………34 二、酒精溶液中抗壞血酸之降解動力學分析…………………………38 (一)、反應速率常數……………………………………………………38 (二)、半衰期與反應活化能……………………………………………41 第二節 酸鹼值對抗壞血酸降解之探討………………………………45 一、乙醇濃度對酸鹼值的影響…………………………………………45 二、未調整pH 值模式溶液對抗壞血酸之降解分析…………………47 (一)、抗壞血酸降解分析………………………………………………47 (二)、抗壞血酸降解產物分析…………………………………………48 (三)、褐變指標分析……………………………………………………53 三、調整pH 值模式溶液對抗壞血酸之降解分析……………………55 (一)、抗壞血酸降解分析………………………………………………55 (二)、抗壞血酸降解產物分析…………………………………………61 (三)、褐變指標分析……………………………………………………68 第三節 水活性對抗壞血酸降解之探討………………………………70 (一)、酒精溶液中水活性之測定………………………………………70 (二)、甘油溶液中抗壞血酸降解情形之探討…………………………74 第五章 結論……………………………………………………………78 第六章 參考文獻………………………………………………………79 | |
dc.language.iso | zh-TW | |
dc.title | 抗壞血酸在乙醇溶液中降解之研究 | zh_TW |
dc.title | Degradation of Ascorbic Acid in Ethanolic Solutions | en |
dc.type | Thesis | |
dc.date.schoolyear | 98-2 | |
dc.description.degree | 碩士 | |
dc.contributor.oralexamcommittee | 李敏雄,吳明昌,陳雪娥,沈賜川 | |
dc.subject.keyword | 抗壞血酸,降解,動力學,乙醇,褐變, | zh_TW |
dc.subject.keyword | Ascorbic acid,degradation,kinetic,ethanol,browning, | en |
dc.relation.page | 86 | |
dc.rights.note | 有償授權 | |
dc.date.accepted | 2010-07-28 | |
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 |
文件中的檔案:
檔案 | 大小 | 格式 | |
---|---|---|---|
ntu-99-1.pdf 目前未授權公開取用 | 5.19 MB | Adobe PDF |
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