請用此 Handle URI 來引用此文件:
http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/77673
標題: | 芝麻粕乙醇萃取物對芝麻油氧化安定性之影響 Effect of ethanolic extract of sesame meal on the oxidative stability of sesame oil |
作者: | Guo-Wei Lo 羅國瑋 |
指導教授: | 蘇南維(Nan-Wei Su) |
關鍵字: | 芝麻油,芝麻酚,芝麻素酚,油脂氧化安定性試驗,氧化安定性, sesame oil,sesamol,sesaminol,Rancimat method,oxidative stability, |
出版年 : | 2017 |
學位: | 碩士 |
摘要: | 芝麻(sesame)為重要的油料作物,種籽含油量高(約50%),壓榨製得的芝麻油具有非常良好的氧化安定性。前人研究認為芝麻油的高安定性與木酚素(lignans)有關,然而,芝麻油中含量最高的芝麻素(sesamin)與芝麻林素(sesamolin)兩者之抗氧化性差,無法解釋其安定性。研究指出sesamolin在芝麻油精煉過程中會轉換成具有抗氧化性的芝麻酚(sesamol)與芝麻素酚(sesaminol),兩者被認為是相當具潛力之抗氧化劑。為了解sesaminol對芝麻油氧化安定性之影響,本研究以脫脂芝麻粕作為原料製備sesaminol粗萃物。首先利用80%乙醇萃取芝麻粕,製備80%乙醇萃取物,再利用四種複合酵素水解80%乙醇萃取物,並以乙酸乙酯萃取,可得到酵素水解物。接著建立芝麻油為主體的油脂氧化安定性檢測模式,市售芝麻油以矽膠管柱層析去除極性物質,作為此模式之測試油,再以Rancimat assay評估80%乙醇萃取物和酵素水解物對於芝麻油氧化安定性之影響。結果顯示,相對於控制組的誘導期7.1小時,添加2000 ppm 80%乙醇萃取物可延長誘導期至8.6小時;酵素水解物的抗氧化性更好,添加濃度為2000 ppm時,以蔬果分解酵素與Cellulase AP水解物效果最佳,可延長芝麻油氧化誘導期至10.9、10.6小時,其次為Viscozyme ®L與Hemicellulase水解物,可延長芝麻油氧化誘導期至9.4、9.6小時。以HPLC分析四種酵素水解物中的sesaminol含量,則是以Viscozyme ®L與Hemicellulase水解物較高。由上述結果得知,酵素水解物中可能含有其他未知抗氧化成分,sesaminol並非酵素水解物主要抗氧化性的成分。另外,我們以Rancimat assay評估不同抗氧化劑之間的協同效應。結果顯示,總添加濃度為200 ppm時,sesamol與sesaminol以1:3、1:1、3:1混合添加在芝麻油中,其改善油脂氧化安定性之效果相當,並無顯著差異,γ-tocopherol與Viscozyme®L水解物以上述比例混合添加在芝麻油中,改善油脂氧化安定性之效果亦無顯著差異。 Sesame (Sesamum indicum L.) is an important oil source cultivated for its seeds, which contain about 50% oil. Researches indicated that sesame oil, obtained by pressing process, has high oxidative stability that may attribute to the lignans in sesame oil. However, the major lignans, namely sesamin and sesamolin, were observed to provide little antioxidant activity. It was known that sesamolin can be transformed into sesamol and sesaminol during sesame oil refining processing. Both sesamol and sesaminol possess great antioxidant activity. In this study, we tried to obtain sesaminol from sesame meal to investigate its capability as antioxidant acting on sesame oil. The crude extract (EE-80) containing sesaminol glucosides obtained from the extraction of defatted sesame meal with 80% ethanol was as a starting material, and follows was hydrolyzed by four commercial enzymes, namely Viscozyme®L, Hemicellulase, vegetable decomposition enzyme (VDE) and Cellulase AP, respectively. Each enzymatic hydrolysate was extracted by ethyl acetate to obtain the products (EH) for further Rancimat assay of antioxidant ability. The model oil for Rancimat assay was prepared by passed the commercial sesame oil through a prepacked silica gel column to remove the polar components of oil. The results of Rancimat assay indicated that the induction period (IP) of oil oxidation increased from 7.1 h to 8.6 h through adding 2000 μg/g EE-80. The level of 2000 μg/g addition of EHs from all groups of commercial enzymes showed much better antioxidant activity than EE-80 group alone. IPs resulting from EHs treatment with VDE and Cellulase AP were 10.9 h and 10.6 h that was superior to 9.4 h and 9.6 h of EH groups from Viscozyme®L and Hemicellulase. According to HPLC analysis, EHs from Viscozyme®L and Hemicellulase were more sesaminol contents than that of EHs from VDE and Cellulase AP. These results indicated that the antioxidant activity of EHs may attribute to unknown ingredient rather than sesaminol. The synergistic effect of various antioxidants-sesaminol and sesamol, γ-tocopherol and EH from Viscozyme®L was also investigated by Rancimat assay. The results indicated that synergistic effect did not exist under the situations of the combination of sesamol and sesaminol, γ-tocopherol and EH from Viscozyme®L at the level of 200 μg/g addition. |
URI: | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/77673 |
DOI: | 10.6342/NTU201703945 |
全文授權: | 未授權 |
顯示於系所單位: | 生化科技學系 |
文件中的檔案:
檔案 | 大小 | 格式 | |
---|---|---|---|
ntu-106-R04b22055-1.pdf 目前未授權公開取用 | 4.78 MB | Adobe PDF |
系統中的文件,除了特別指名其著作權條款之外,均受到著作權保護,並且保留所有的權利。