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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 | Chia-Ming Chang | en |
dc.contributor.author | 張家銘 | zh_TW |
dc.date.accessioned | 2021-05-16T16:18:52Z | - |
dc.date.available | 2020-11-03 | |
dc.date.available | 2021-05-16T16:18:52Z | - |
dc.date.copyright | 2013-08-22 | |
dc.date.issued | 2013 | |
dc.date.submitted | 2013-08-13 | |
dc.identifier.citation | 江華洲。荔枝浸漬酒成分與色澤變化之探討。國立台灣大學食品科技研究所碩士論文。2001。
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dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/5967 | - |
dc.description.abstract | 紫米又稱為黑糯米,營養價值較一般白米高,外觀呈紫黑色,其良好的抗氧化性可能與種皮含有豐富的花青素有關。本研究以紫米為試驗材料,並以紫米花青素萃取液配製模式溶液,利用簡單的模式系統探討紫米花青素在乙醇溶液中的變化,主要在於以反應動力學探討不同乙醇濃度 (10 – 50 %) 及酸鹼值 (1 – 8) 對於花青素穩定性及呈色之影響。期望對於酒精飲料的品質提升與顏色的保存有助益。
實驗結果顯示,紫米花青素於乙醇溶液中之降解屬於一級反應,在 40 oC 及55 oC 時,反應速率常數隨著乙醇濃度提高而減少,而在 25 oC 時則是隨著乙醇濃度提高而增加,其半衰期介於 2.97 – 184 天之間;於 55 oC 環境下,酸鹼值越高花青素降解速率越快,其半衰期介於 6.76 – 100 天之間。 在呈色方面,55 oC 儲藏過程中,不同乙醇濃度及不同酸鹼值的紫米花青素模式溶液皆由紅色向淡黃色轉變,且 Hunter’s L值及 Hunter’s b 值、花青素裂解指數上升,Hunter’s a值及色澤密度下降。 在花青素型態方面,紫米花青素於酸鹼值 1.0下之聚合型態高達 95.70 %,而隨著酸鹼值的提高,聚合型態花青素的比例逐漸減少,單體型態逐漸增加。在總抗氧化能力及 DPPH 自由基清除能力試驗中,紫米花青素 40 % 乙醇模式溶液於酸鹼值 3.0 – 6.0 的抗氧化能力較佳。 | zh_TW |
dc.description.abstract | Black glutinous rice is also known as black rice. It has higher nutritional value than polished rice. Its dark purple color and anti-oxidative activities are primarily due to the presence of anthocyanin in the bran. This study was to investigate the effect of ethanol concentration and pH value on the stability of black rice anthocyanin and color phenomena in ethanolic model solutions. In the experiments, pH 1 – 8 model solutions of 10 – 50 % ethanol containg black rice anthocyanin were used.
The results revealed that the degradation rate of black rice anthocyanin in ethanolic solutions follows apparent first-order kinetics, and the rate constant is decreased with the increase of ethanol concentration at 40 oC and 55 oC but increased at 25 oC. The half-life of anthocyanin degradation in 10 – 50 % ethanolic solutions are between 2.97 – 184 day, respectively. The degradation rate constant is decreased with the increase of pH value at 55 oC and the half-life are between 6.76 – 100 day at 40 % ethanol concentration, respectively. During 55 oC storage of model solutions at different ethanol concentrations and pH values, the degradation index, Hunter’s L and b values increased while a value and color density decreased. In pH 1.0 model solution, polymeric anthocyanin content reached 95.70 %. When the pH value increased, the polymeric anthocyanin content decreased and monomeric anthocyanin increased. The TEAC and DPPH radical scavenging ability of various black rice anthocyanin ethanolic model solutions was highest at pH 3.0 – 6.0. | en |
dc.description.provenance | Made available in DSpace on 2021-05-16T16:18:52Z (GMT). No. of bitstreams: 1 ntu-102-R00641007-1.pdf: 2105143 bytes, checksum: c1e8d9fbb4d5bff0d1d359756e676c71 (MD5) Previous issue date: 2013 | en |
dc.description.tableofcontents | 中文摘要 I
英文摘要 II 目錄 III 圖次 IX 表次 XII 第一章 前言 1 第二章 文獻整理 2 第一節 紫米 2 一、紫米之簡介 2 二、有色米中花青素的種類 3 第二節 浸漬酒 5 一、浸漬酒的定義 5 二、浸漬酒的種類 5 三、影響浸漬酒品質之因素 6 第三節 花青素 8 一、花青素之結構 8 二、影響花青素之因子 9 (一) 結構效應 9 (二) 濃度效應 12 (三) pH 值 12 (四) 溫度 12 (五) 氧氣和光線 14 (六) 醣類 14 (七) 酵素 15 (八) 金屬離子 15 (九) 抗壞血酸 16 (十) 二氧化硫 16 第四節 花青素之共呈色及聚合作用 18 一、共呈色作用之定義與特性 18 二、共呈色作用的種類與發生機制 18 三、共呈色作用特性與影響因子 24 四、聚合作用 25 第五節 花青素於乙醇溶液中相關研究 28 第六節 降解動力學分析 29 一、反應速率常數 29 二、半衰期與活化能 30 第三章 材料與方法 31 第一節 實驗材料 31 第二節 實驗試藥 31 第三節 儀器設備 32 第四節 實驗架構 32 第五節 實驗方法 34 一、紫米之前處理 34 二、紫米花青素之萃取流程 34 三、紫米花青素萃取之最適條件探討 34 四、紫米花青素模式溶液之製備 35 五、乙醇系統下花青素反應動力學分析 35 六、儲藏期間紫米花青素乙醇溶液顏色品質之變化 35 第六節 分析方法 38 一、pH 值 38 二、總花青素含量分析 38 三、花青素裂解指數測定 39 四、光譜分析 39 五、色澤分析 39 六、彩度 39 七、色澤密度 39 八、花青素型態測定 40 九、總酚類化合物 40 十、DPPH自由基清除能力測定 40 十一、總抗氧化能力測定 41 第七節 資料處理及數據分析 42 一、統計分析 42 二、繪圖 42 第四章 結果與討論 43 第一節 以反應曲面法 (RSM) 探討萃取之最適條件 43 第二節 花青素於乙醇溶液中降解反應動力學之探討 48 一、花青素模式溶液降解反應級數之探討 48 二、花青素模式溶液之降解反應速率常數 51 (一) 花青素模式溶液於不同乙醇濃度之降解反應速率常數 51 (二) 花青素模式溶液於不同 pH值之降解反應速率常數 56 三、花青素模式溶液之半衰期與反應活化能 60 (一) 花青素模式溶液於不同乙醇濃度之半衰期與反應活化能 60 (二) 花青素模式溶液於不同 pH值之半衰期 60 第三節 花青素於乙醇溶液中顏色表現 62 一、花青素模式溶液之光譜 62 (一) 花青素模式溶液於不同乙醇濃度之光譜 62 (二) 花青素模式溶液於不同 pH值之光譜 62 二、花青素模式溶液之 Hunter’s L, a, b值 65 (一) 不同乙醇濃度花青素模式溶液之 Hunter’s L, a, b值 65 (二) 不同 pH值花青素模式溶液之 Hunter’s L, a, b值 71 三、花青素模式溶液於儲藏期間之裂解指數變化 74 (一) 不同乙醇濃度花青素模式溶液於儲藏期間之裂解指數變化 74 (二) 不同 pH值花青素模式溶液於儲藏期間之裂解指數變化 74 四、花青素模式溶液於儲藏期間之色澤密度變化 77 (一) 不同乙醇濃度花青素模式溶液於儲藏期間之色澤密度變化 77 (二) 不同 pH值花青素模式溶液於儲藏期間之色澤密度變化 77 五、花青素模式溶液於儲藏期間之彩度變化 80 (一) 不同乙醇濃度花青素模式溶液於儲藏期間之彩度變化 80 (二) 不同 pH值花青素模式溶液於儲藏期間之彩度變化 80 六、花青素模式溶液儲藏期間呈色變化之相關性分析 83 第四節 不同 pH值花青素模式溶液之花青素型態變化 85 第五節 不同 pH值花青素模式溶液之抗氧化能力 86 一、不同 pH值花青素模式溶液之總抗氧化能力 86 二、不同 pH值花青素模式溶液之 DPPH 自由基清除能力 86 第五章 結論 88 第六章 參考文獻 90 | |
dc.language.iso | zh-TW | |
dc.title | 紫米花青素在乙醇溶液中顏色表現之研究 | zh_TW |
dc.title | Color Phenomena of Black Rice Anthocyanin in Ethanolic Solutions | en |
dc.type | Thesis | |
dc.date.schoolyear | 101-2 | |
dc.description.degree | 碩士 | |
dc.contributor.oralexamcommittee | 陳雪娥,吳明昌,柯文慶,沈賜川 | |
dc.subject.keyword | 紫米,花青素,乙醇,反應動力學,顏色表現,抗氧化能力, | zh_TW |
dc.subject.keyword | black rice,anthocyanin,ethanol,reaction kinetics,color phenomena,antioxidant capacity, | en |
dc.relation.page | 100 | |
dc.rights.note | 同意授權(全球公開) | |
dc.date.accepted | 2013-08-13 | |
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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