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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 | Ching-Chui Huang | en |
dc.contributor.author | 黃瀞萩 | zh_TW |
dc.date.accessioned | 2021-06-13T04:43:53Z | - |
dc.date.available | 2006-07-24 | |
dc.date.copyright | 2006-07-24 | |
dc.date.issued | 2006 | |
dc.date.submitted | 2006-07-17 | |
dc.identifier.citation | 第六章 參考文獻
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dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/33498 | - |
dc.description.abstract | 玫瑰花屬於薔薇科 (Rosaceae) 、薔薇屬 (Rosa Spp.) ,花色變化豐富,富具香氣,堪稱為「花之后」,國內玫瑰花向來以切花型式內銷為主,利潤不高,加工品很少,以致產量過剩時貨棄於地,不適切花之格外品也難以利用,殊為可惜。本實驗將探討 (1) 玫瑰花花青素之定性分析及玫瑰花浸漬酒香氣成分之鑑定, (2) 玫瑰花經破碎處理或未破碎處理及依不同比例之固液比和不同濃度之糖蜜酒精,於浸漬過程中各項物化特性之分析,以確立玫瑰花浸漬酒之基本製程,然後再視後續試驗所得結果改良之,並藉由感官品評分析以確立玫瑰花浸漬酒之最適製程, (3) 探討添加多酚類化合物,對酒液於儲藏期間品質之影響。
結果顯示:佳娜紅 (Grand Gala) 花瓣花青素含量約為 5-10 mg/g fwt,而主要的花青素為Cyanidin-3,5-diglucosides。而雙喜 (Double Delight) 浸漬酒其香氣成分主要有benzeneethanol、3-methyl-1-butanol等成分。佳娜紅玫瑰花瓣清洗後先經或未經破碎處理,秤重浸入已調配好之酒精溶液 (30 %) ,固液比例依花重:酒精為1.5:10 (w/v) ,於25 ℃下浸漬,發現經過破碎及未破碎處理之花青素總量於第一天及第二天之後幾乎完全萃出,且經過破碎者其褐變較嚴重,因此往後實驗改由未破碎進行試驗。 依不同固液比 (1:10、1.5:10及2:10;w/v) 及不同濃度之糖蜜酒精 (20 %及40 %) ,於25 ℃下浸漬,其總花青素於浸漬的第二日亦均萃至最大量,且固液比愈大者其總花青素含量愈多,然不同酒精濃度萃取效果並無顯著性差異。 玫瑰花浸漬酒經膜過濾後,勾兌成酒精度為16 %、糖度為20 °Brix及酸度為1 %,進行感官品評。在外觀上,以試驗酒液較佳;香氣則以市售者為佳;但整體接受度並無顯著差異。進行製作另一以香水玫瑰品種之玫瑰花浸漬酒,而將所得之基酒與佳娜紅基酒調和,結果發現不論外觀或整體接受度均較市售者為佳,且混合比例為1:9 (v/v) 時具有較大的抗氧化能力。 貯藏三個月發現, (1) 以果糖勾兌者在儲藏試驗中,其紅色度下降速度較以蔗糖處理者快,建議仍以非還原糖進行勾兌對日後酒液保存較易,且酒液最好能予以避光包裝,以避免顏色品質的下降; (2) 添加不同之多酚類化合物時發現,添加caffeic acid、ferulic acid和茶多酚對酒液色澤、花青素含量、以及抗氧化能力之降低速度與控制組並無顯著性的差異。 (3) 酒液儲藏三個月後,其香氣高級醇均有減少之趨勢;但有hexadecanoic acid, ethyl ester酯類出現。 | zh_TW |
dc.description.abstract | Roses belong to Rosa genera of the Rosaceae family. They are colorful, beautiful and fragrant. We usually call them queens in flowers. The main use of domestic rose is cut flower. However, due to the perishable and fragile characteristics of rose flowers, we need to develop a new product to maximize the profits. The purposes of this thesis are (1) qualitative and quantitative analysis of the anthocyanins of Grand Gala rose grown in Taiwan, also to identify flavor impact compounds of rose liqueur and the changes during soaking, (2) to understand the composition of rose liqueur and color change during soaking and storage, and to establish the process for rose liqueur manufacture, and (3) to investigate the effect of different phenolic compounds on quality during product storage.
The result shows that anthocyanin content of Grand Gala is 5-10 mg/g fwt, and the major species of anthocyanin is Cyanidin-3,5-diglucosides. The major volatile compounds of Double Delight liqueur are alcohols including benzeneethanol, 3-methyl-1-butanol, etc. Rose petals of Grand Gala cultivar were washed, chopped or not, and then soaked at 1.5:10 w/v ratio in 30 % formulated ethanol solution at 25 oC. Nearly all anthocyanins in both of the samples with and without chopping treatment were extracted in one and two days, respectively. The sample with chopping treatment browned more seriously. Therefore, chopping was not applied in the subsequent experiments. In soaking of the petals at various solid-liquid ratio (1:10, 1.5:10, and 2:10) in ethanol solutions at various concentrations at 25 oC, extraction of anthocyanins were nearly completed within 2 days in all the samples. A higher solid-liquid ratio favors the effectiveness of anthocyanin extraction, and the effect of ethanol concentration on anthocyanin extraction is not significant difference. The rose liqueur was membrane filtrated and formulated to 16 % ethanol, 20 oBrix, and 1 % acidity for sensory evaluation. The appearance of our samples was superior to commercial products, whereas the aroma was inferior. Rose liqueur of Double Delight cultivar was prepared to blend with that of Grand Gala cultivar. The blended samples were found to be superior to commercial products in appearance and overall acceptance. At blending ratio 1:9 (Double Delight liqueur/Grand Gala liqueur, v:v), the sample has a higher antioxidative activity as well. After 3 months storage, our result showed that (1) color a value of rose liqueur with sucrose treatment had a slower decreased than with fructose treatment, (2) the sample added with caffeic acid or ferulic acid or tea polyphenol showed no significant difference in the color, anthocyanins content, and antioxidant capacity during storage as compared to control, and (3) the total amount of volatile compounds of rose liqueur decreased gradually, however there was one ester volatile formed, hexadecanoic ethyl ester, during storage. | en |
dc.description.provenance | Made available in DSpace on 2021-06-13T04:43:53Z (GMT). No. of bitstreams: 1 ntu-95-R93641008-1.pdf: 4531847 bytes, checksum: 886bf529653de39103bdf3ee1a7a2db3 (MD5) Previous issue date: 2006 | en |
dc.description.tableofcontents | 目 錄
頁次 中文摘要………………………………………………………………………….. Ⅰ 英文摘要………………………………………………………………………….. Ⅲ 目錄……………………………………………………………………………….. Ⅴ 圖次……………………………………………………………………………….. Ⅷ 表次……………………………………………………………………………….. Ⅹ 第一章、前言…………………………………………………………………….. 1 第二章、文獻整理……………………………………………………………….. 2 一、玫瑰花之簡介…………………………………………………………….. 2 (一) 本實驗用之玫瑰切花淺釋…………………………………………… 2 (二) 玫瑰花之花青素種類………………………………………………… 5 (三) 香水玫瑰之香氣的種類……………………………………………… 8 (四) 玫瑰之生理研究……………………………………………………… 8 二、花青素…………………………………………………………………….. 13 (一) 影響花青素穩定的因素……………………………………………… 13 (1) pH的影響…………………………………………………………….. 16 (2) 溫度的影響…………………………………………………………... 16 (3) 光線的影響…………………………………………………………... 18 (4) 抗壞血酸的影響........................................................................... 18 (5) 金屬離子、糖及酵素的影響………………………………………… 19 (6) 二氧化硫的影響……………………………………………………... 22 (7) 共呈色效應…………………………………………………………... 22 (二) 花青素之生理活性研究概況………………………………………… 26 三、浸漬酒…………………………………………………………………….. 28 (一) 浸漬酒之種類………………………………………………………… 28 (二) 浸漬酒製法…………………………………………………………… 28 (三) 影響浸漬酒品質之因素……………………………………………… 29 (四) 酒的香氣成份………………………………………………………… 31 第三章、材料與方法……………………………………………………………... 36 一、實驗材料………………………………………………………………….. 36 二、實驗藥品………………………………………………………………….. 36 三、儀器裝置………………………………………………………………….. 37 四、實驗架構………………………………………………………………….. 38 五、實驗方法………………………………………………………………….. 41 (一) 玫瑰花花青素含量及定性分析…………………............................ 41 (1) 玫瑰花花青素之含量………………………………………………... 41 (2) 花青素之分離、純化及鑑定………………………………………… 41 (二) 玫瑰花浸漬酒之製備………………………………………………… 42 (1) 佳娜紅玫瑰花瓣經破碎與未破碎處理之浸漬酒製備……………... 42 (2) 佳娜紅玫瑰花瓣依不同固液比及不同濃度之糖蜜酒精浸漬……... 42 (3) 雙喜浸漬酒之製備…………………………………………………... 42 (4) 貯藏試驗……………………………………………………………... 42 六、分析方法………………………………………………………………….. 43 (一) 酸鹼值………………………………………………………………… 43 (二) 花青素………………………………………………………………… 43 (三) 色澤…………………………………………………………………… 44 (四) 總酚類化合物………………………………………………………… 44 (五) 總糖…………………………………………………………………… 44 (六) 還原糖………………………………………………………………… 45 (七) 可滴定酸……………………………………………………………… 45 (八) 酒精度………………………………………………………………… 46 (九) 官能品評……………………………………………………………… 46 (十) 抗氧化能力分析……………………………………………………… 46 (十一) 香氣成份分析及鑑定………………………………………………… 46 第四章、結果與討論…………………………………………………………….. 48 (一) 玫瑰花花青素含量及定性分析……………………………………… 48 (1) 玫瑰花花青素之含量………………………………………………... 48 (2) 花青素之分離、純化及鑑定………………………………………… 48 (二) 玫瑰浸漬酒之製備…………………………………………………… 48 (1) 花瓣經破碎與未破碎處理對玫瑰花浸漬酒於浸漬期間之影響…... 48 a. 玫瑰酒液於浸漬期間總花青素、A420與b值之變化……….. 48 (2) 不同固液比及不同糖蜜酒精濃度對玫瑰花浸漬酒之影響………... 51 a. 不同酒精濃度及固液比於浸漬過程中總花青素之變化……. 51 b. 不同酒精濃度及固液比於浸漬過程中酚類化合物之變化…. 56 c. 不同酒精濃度及固液比於浸漬過程中pH值、可滴定酸與揮發性酸之變化…………………………………………………. 58 d. 不同酒精濃度及固液比於浸漬過程中總糖與還原糖之變化. 58 e. 不同酒精濃度及固液比於浸漬過程中色澤之變化…………. 63 f. 佳娜紅基酒之感官品評………………………………………. 68 (3) 雙喜玫瑰最佳浸漬時間,及與佳娜紅基酒調和之最佳比例……… 68 a. 雙喜浸漬酒基本物化特性分析………………………………. 68 b. 雙喜玫瑰於浸漬期間香氣成份之變化………………………. 72 c. 雙喜浸漬酒與佳娜紅浸漬酒調和之最佳比例………………. 72 (4) 貯藏試驗……………………………………………………………... 82 a. 以不同糖類勾兌、避光與否對浸漬酒液於儲藏期間之影響.. 82 b. 添加酚類化合物對浸漬酒液於儲藏期間之影響……………. 83 c. 儲藏期間玫瑰花浸漬酒香氣成份之變化……………………. 94 第五章、結論…………………………………………………………………….. 96 第六章、參考文獻……………………………………………………………….. 98 附件一、玫瑰花浸漬酒製作流程圖……………………………………………... 109 附件二、市售玫瑰花酒之成份與顏色分析……………………………………... 110 圖 次 頁次 圖一、Grand Gala種……………………………………………………………... 4 圖二、Double Delight種………………………………………………………….. 4 圖三、玫瑰花花青素之構造………………………………………………………. 6 圖四、酸性溶液中花青素分子結構的轉變………………………………………. 17 圖五、維生素C與花青素形成無色之產物………………………………………. 20 圖六、金屬花青素的構造…………………………………………………………. 21 圖七、花青素分子內共呈色形成之可能機制圖…………………………………. 24 圖八、花青素分子間共呈色形成之可能機制圖…………………………………. 25 圖九、玫瑰花浸漬酒基本製程之探討流程圖……………………………………. 39 圖十、貯藏試驗之流程圖…………………………………………………………. 40 圖十一、佳娜紅玫瑰花花青素之含量……………………………………………. 49 圖十二、玫瑰花花青素之HPLC圖譜……………………………………………. 50 圖十三、破碎與未破碎處理對玫瑰花浸漬過程中總花青素之變化……………. 52 圖十四、破碎與未破碎處理對玫瑰花浸漬過程中之A420變化…………………. 53 圖十五、破碎與未破碎處理對玫瑰花浸漬過程中之b值變化…………………. 54 圖十六、不同酒精濃度及固液比於玫瑰花浸漬過程中總花青素之變化………. 55 圖十七、不同酒精濃度及固液比於玫瑰花浸漬過程中總酚之變化……………. 57 圖十八、不同酒精濃度及固液比於玫瑰花浸漬過程中pH值之變化………….. 59 圖十九、不同酒精濃度及固液比於玫瑰花浸漬過程中可滴定酸之變化………. 60 圖二十、不同酒精濃度及固液比於玫瑰花浸漬過程中總糖之變化……………. 61 圖二十一、不同酒精濃度及固液比於玫瑰花浸漬過程中還原糖之變化………. 62 圖二十二、不同酒精濃度及固液比於玫瑰花浸漬過程中A520之變化…………. 64 圖二十三、不同酒精濃度及固液比於玫瑰花浸漬過程中A420之變化…………. 65 圖二十四、不同酒精濃度及固液比於玫瑰花浸漬過程中Hunter’s L值之變化. 66 圖二十五、不同酒精濃度及固液比於玫瑰花浸漬過程中a值之變化…………. 67 圖二十六、不同酒精濃度及固液比於玫瑰花浸漬過程中b值之變化…………. 69 圖二十七、雙喜玫瑰浸漬過程中總花青素之變化………………………………. 71 圖二十八、雙喜玫瑰浸漬過程pH值之變化…………………………………….. 74 圖二十九、雙喜玫瑰浸漬過程A520之變化………………………………………. 75 圖三十、雙喜玫瑰浸漬過程A420之變化…………………………………………. 76 圖三十一、玫瑰花浸漬酒清除DPPH自由基之能力…………………………… 79 圖三十二、不同的糖類勾兌與遮光與否對浸漬酒於儲藏期間a值之變化……. 84 圖三十三、不同的糖類勾兌與遮光與否對浸漬酒於儲藏期間總花青素之變化. 85 圖三十四、不同的糖類勾兌與遮光與否對浸漬酒於儲藏期間A520之變化……. 86 圖三十五、不同的糖類勾兌與遮光與否對浸漬酒於儲藏期間總酚之變化……. 87 圖三十六、不同的糖類勾兌與遮光與否對浸漬酒於儲藏期間抗氧化能力之變 化………………………………………………………………………. 88 圖三十七、添加多酚類化合物對浸漬酒於儲藏期間a值之影響………………. 89 圖三十八、添加多酚類化合物對浸漬酒於儲藏期間總花青素之變化…………. 90 圖三十九、添加多酚類化合物對浸漬酒於儲藏期間A520之變化………………. 91 圖四十、添加多酚類化合物對浸漬酒於儲藏期間總酚之變化…………………. 92 圖四十一、添加多酚類化合物對浸漬酒於儲藏期間抗氧化能力之變化………. 93 表 次 頁次 表一、台灣玫瑰切花產量…………………………………………………………. 3 表二、不同品種玫瑰花之花青素…………………………………………………. 7 表三、Rosa damascena 和Rosa centifolia中香氣化合物及其代表之香氣… 10 表四、生鮮狀況下不同玫瑰品種之香氣成份……………………………………. 12 表五、常見食用植物中的花青素…………………………………………………. 14 表六、自然界中花青素之結構……………………………………………………. 15 表七、萃取條件對柿子酒的化學成份與官能品評之影響………………………. 30 表八、醇在酒中的風味特徵及閾值………………………………………………. 32 表九、釀造酒主要有機酸組成……………………………………………………. 34 表十、酒中主要酯類組成表………………………………………………………. 35 表十一、玫瑰花浸漬酒之感官品評………………………………………………. 70 表十二、雙喜玫瑰於浸漬期間其香氣成份鑑定及變化…………………………. 77 表十三、玫瑰花浸漬酒清除DPPH自由基之能力……………………………… 80 表十四、玫瑰花浸漬酒感官品評分析……………………………………………. 81 表十五、儲藏期間玫瑰花浸漬酒之香氣成份鑑定………………………………. 95 | |
dc.language.iso | zh-TW | |
dc.title | 玫瑰花浸漬酒製程之探討 | zh_TW |
dc.title | Making of rose liqueur | en |
dc.type | Thesis | |
dc.date.schoolyear | 94-2 | |
dc.description.degree | 碩士 | |
dc.contributor.oralexamcommittee | 陳雪娥,吳明昌,張正明,沈賜川 | |
dc.subject.keyword | 浸漬酒,玫瑰,花青素, | zh_TW |
dc.subject.keyword | liqueur,rose,anthocyanin, | en |
dc.relation.page | 110 | |
dc.rights.note | 有償授權 | |
dc.date.accepted | 2006-07-18 | |
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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