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完整後設資料紀錄
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.advisor | 蘇南維(Nan-Wei Su) | |
dc.contributor.author | Guo-Wei Lo | en |
dc.contributor.author | 羅國瑋 | zh_TW |
dc.date.accessioned | 2021-07-10T22:15:04Z | - |
dc.date.available | 2021-07-10T22:15:04Z | - |
dc.date.copyright | 2017-08-31 | |
dc.date.issued | 2017 | |
dc.date.submitted | 2017-08-18 | |
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究所學位論文, 1-88 洪偉晴. 2015. 由脫脂芝麻粕回收製備芝麻素酚之研究.國立臺灣大學農業化學研 究所學位論文, 1-85 徐永鑫. 2001. 芝麻粕中lignan與lignan glycosides之抗氧化性探討.國立臺灣大 學食品科技研究所學位論文 郭信厚. 2011. 臺灣經濟作物圖鑑 貓頭鷹出版社 156-157 鄭培益. 2008. 芝麻中lignans之分離純化及芝麻粕之利用.國立臺灣大學農業化 學研究所學位論文, 1-79 賴怡君、張肇麟、梁佳玟、朱燕華. 2003. 芝麻木酚素萃取物之抗氧化性與降低 血清脂質之作用.台灣農業化學與食品科學41(1): 10-15 Ahmad, M., Al-Hakim, S., & Shehata A. (1983). The behavior of phenolic antioxidants, synergists and their mixtures in two vegetable oils. European Journal of Lipid Science and Technology, 85(12), 479-483. Akimoto, K., Kitagawa, Y., Akamatsu, T., Hirose, N., Sugano, M., Shimizu, S., & Yamada, H. (1993). Protective effects of sesamin against liver damage caused by alcohol or carbon tetrachloride in rodents. Annals of Nutrition and Metabolism, 37(4), 218-224. Bieri J.G., & Evarts R.P. (1974). Vitamin E activities of γ-tocopherol in the rat, chick and hamster. The Journal of Nutrition, 104(7), 850-857. Budowski, P. (1950). Sesame oil. III. Antioxidant properties of sesamol. 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dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/77673 | - |
dc.description.abstract | 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。 | zh_TW |
dc.description.abstract | 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. | en |
dc.description.provenance | Made available in DSpace on 2021-07-10T22:15:04Z (GMT). No. of bitstreams: 1 ntu-106-R04b22055-1.pdf: 4897851 bytes, checksum: 3dbf0441f002af4d2d5bf419b7c64bc1 (MD5) Previous issue date: 2017 | en |
dc.description.tableofcontents | 誌謝 i
中文摘要 iii Abstract iv 目次 vi 表次 ix 圖次 x 附錄 xi 縮寫對照表 xii 第一章 前言 1 第二章 文獻回顧 2 第一節 芝麻 2 1. 植株型態 2 2. 芝麻籽組成 2 3. 芝麻油 2 4. 貿易量與生產量 3 第二節 芝麻木酚素(sesame lignan) 6 1. 簡介 6 2. 生合成路徑 7 3. 生理活性 7 第三節 芝麻之抗氧化性 14 1. 芝麻油的高安定性 14 2. 芝麻木酚素與芝麻油氧化安定性 16 第四節 油脂氧化安定性(oil oxidative stability) 27 1. 簡介 27 2. Rancimat method 28 3. Oxitest method 28 第三章 材料與方法 31 一、實驗架構 31 二、實驗材料與儀器設備 32 2.1試驗原料 32 2.2化學試藥: 32 2.3溶劑: 33 2.4酵素: 33 2.5標準品: 33 2.6儀器設備 33 三、實驗方法 36 3.1 80%乙醇萃取物之製備 36 3.2以HPLC分析脫脂芝麻粕與STG粗萃物中STG含量 36 3.3利用複合酵素水解STG粗萃物獲得酵素水解物 37 3.4以HPLC分析酵素水解物的sesaminol含量 37 3.5純化芝麻油之製備 38 3.6脂肪酸組成分析 39 3.7油脂氧化安定性試驗 40 3.8統計分析 42 第四章 結果與討論 43 一、80%乙醇粗萃物之製備 43 二、酵素水解物之製備 45 三、建立以芝麻油為主體之油脂氧化安定性檢測模式 51 四、添加芝麻木酚素對純化芝麻油氧化安定性之影響 57 五、添加80%乙醇萃取物對純化芝麻油氧化安定性之影響 60 六、添加酵素水解物對純化芝麻油氧化安定性之影響 63 七、sesamol與sesaminol之協同試驗 67 八、Viscozyme®L水解物與γ-tocopherol之協同試驗 69 第五章 結論 71 第六章 參考文獻 72 | |
dc.language.iso | zh-TW | |
dc.title | 芝麻粕乙醇萃取物對芝麻油氧化安定性之影響 | zh_TW |
dc.title | Effect of ethanolic extract of sesame meal on the oxidative stability of sesame oil | en |
dc.type | Thesis | |
dc.date.schoolyear | 105-2 | |
dc.description.degree | 碩士 | |
dc.contributor.oralexamcommittee | 李敏雄(Min-Hsiung Lee),許庭禎,古國隆,林雲蓮 | |
dc.subject.keyword | 芝麻油,芝麻酚,芝麻素酚,油脂氧化安定性試驗,氧化安定性, | zh_TW |
dc.subject.keyword | sesame oil,sesamol,sesaminol,Rancimat method,oxidative stability, | en |
dc.relation.page | 83 | |
dc.identifier.doi | 10.6342/NTU201703945 | |
dc.rights.note | 未授權 | |
dc.date.accepted | 2017-08-19 | |
dc.contributor.author-college | 生命科學院 | zh_TW |
dc.contributor.author-dept | 生化科技學系 | zh_TW |
顯示於系所單位: | 生化科技學系 |
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