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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 吳瑞碧(James Swi-Bea Wu) | |
| dc.contributor.author | Chi-Chang Fu | en |
| dc.contributor.author | 傅基彰 | zh_TW |
| dc.date.accessioned | 2021-06-16T17:49:12Z | - |
| dc.date.available | 2017-08-19 | |
| dc.date.copyright | 2012-08-19 | |
| dc.date.issued | 2012 | |
| dc.date.submitted | 2012-08-13 | |
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/64472 | - |
| dc.description.abstract | 非酵素性褐變經常發生於酒品儲藏期間並使其品質降低。因此許多製酒業者經常使用抗壞血酸在水果釀造酒中作為抗氧化劑，以維持顏色穩定。然而，卻有學者指出於酒類中添加抗壞血酸可能有促進褐變的現象。本研究即以還原市售白葡萄酒作為真實系統代表，探討抗壞血酸在市售水果釀造酒中對褐變的影響，此外也改變儲藏條件以釐清環境因子對於抗壞血酸影響褐變的情形。
結果顯示，當市售水果釀造酒中兒茶素含量低時，添加抗壞血酸不會產生促進褐變的現象。避光缺氧儲藏環境中，抗壞血酸在酒精溶液中主要降解途徑為有氧降解。終產物包括 2-furoic acid (2-FA) 及 3-hydroxy-2-pyrone (3OH2P)，其總量隨著酒精濃度增加而增加，但酒精溶液之褐變情形卻隨酒精濃度提升而降低。根據結果推測，上述抗壞血酸降解終產物在酒精溶液中應該不是造成褐變的主因，可能是抗壞血酸降解途徑的中間產物 L-xylosone 與兒茶素作用並產生褐變之物質所導致。缺氧儲藏期間，抗壞血酸與兒茶素降解及褐變程度皆顯著地大幅降低，且儲藏期間皆未測得抗壞血酸降解產物 2-FA 及 3OH2P，其原因推測為抗壞血酸與兒茶素降解後仍停留在降解途徑過程中的中間產物，並未形成最後造成褐變的物質，因而降低褐變現象。照光儲藏條件下，抗壞血酸、兒茶素與抗壞血酸降解產物皆快速產生降解。為此推測，在光線的作用下會促進抗壞血酸與兒茶素降解，同時加速二者作用形成分子量更大的產物，進而使酒精性飲料褐變顯著提升。 綜合以上結果，建議添加抗壞血酸到酒品中做為抗氧化劑前應先了解酒品中兒茶素的含量，並考慮是否有其添加的必要性。選擇具有遮光效果的容器，避免與光線接觸，同時也應與氧氣隔絕，如此即可避免於儲藏過程中發生褐變之現象。 | zh_TW |
| dc.description.abstract | Non-enzymatic browning commonly occurs during wine storage and downgrade the quality. In order to improve color quality of fruit fermented liquor, ascorbic acid is usually used as an antioxidant in wine industry. On the contrary, some researchers reported that the addition of ascorbic acid may increase browning in wine. In the present study, we used reconstituted white wine as real alcoholic beverages to evaluate the effect of ascorbic acid induce on browning in fruit fermented liquors. Furthermore, the storage test in various conditions was conducted for understanding the effect of ascorbic acid on wine browning.
The results shown that the addition of ascorbic acid does not increase browning in wines contain low catechin content. The ascorbic acid was found to undergo aerobic degradation in alcoholic solution during dark storage. The final aerobic degradation products of ascorbic acid include 2-furoic acid (2-FA) and 3-hydroxy-2-pyrone (3OH2P). The production of 2-FA and 3OH2P increase with the increase of alcoholic concentration, whereas, the browning of alcoholic solution decrease with the increase in alcoholic concentration. According to the above result, we postulate that ascorbic acid degradation end products shouldn’t be the major factor to cause browning in alcoholic beverages. L-xylosone, the medial product of ascorbic acid degradation, was considered to interact with catechin and form browning pigments. The degradation of ascorbic acid and catechin, and browning index were significantly decreased in alcoholic solutions during anaerobic storage. However, none ascorbic acid degradation products were detected including 2-FA and 3OH2P during anaerobic storage. We postulate that after ascorbic acid and catechin degraded, they still stay in the medial of pathway, cause the final browning pigment substance wasn’t formed and decreases the browning index. The amounts of ascorbic acid, catechin and ascorbic acid degradation products drop rapidly in alcoholic solution during storage under light exposed. We postulate that light promotes the degradation of ascorbic acid and catechin, accelerates the interaction between those products to form high molecular weight aggregates, and significantly accelerate the browning in alcoholic beverages. The above-mentioned results suggest that the content of catechin should be considered before added ascorbic acid into wine for its preventive/ antioxidant advantages. After bottling, the wine/ liquor products should choose the dark containers to keep away from exposure to light and oxygen, thus prevent the browning during storage. | en |
| dc.description.provenance | Made available in DSpace on 2021-06-16T17:49:12Z (GMT). No. of bitstreams: 1 ntu-101-R99641002-1.pdf: 1830992 bytes, checksum: 8abbebfa9d6d3972947001e9eed1efd2 (MD5) Previous issue date: 2012 | en |
| dc.description.tableofcontents | 目錄
中文摘要………………………………………………………………………..……Ⅰ 英文摘要…………………………………………………………………….….……Ⅱ 目錄……………………………………………………………………….……….…Ⅳ 圖次……………………………………………………………………………..……Ⅷ 表次…………………………………………………………………………..………Ⅹ 第一章 前言……………………………………………………………………..……1 第二章 文獻整理……………………………………………………………..………2 壹、抗壞血酸…………………………………………………………………………2 第一節 簡介………………………………………………………………………2 第二節 性質與結構………………………………………………………………2 第三節 影響抗壞血酸穩定之因子………………………………………………4 一、氧氣………………………………………………………………………4 二、酸鹼值……………………………………………………………………4 三、溫度………………………………………………………………………5 四、水活性與水分含量………………………………………………………7 五、光線………………………………………………………………………7 六、金屬離子…………………………………………………………………8 七、糖…………………………………………………………………………9 八、過氧化氫…………………………………………………………………9 第四節 抗壞血酸的降解………………………………………..………………12 一、抗壞血酸的降解途徑……………………………………..……………12 (一) 酵素性……………………………………………………...………12 (二) 非酵素性………………………………………………...…………12 1. 有氧性裂解…………………………………………….…………12 2. 厭氧性裂解…………………………………………….…………13 二、抗壞血酸的降解產物與褐變…………………………………..………16 第五節 抗壞血酸與單寧的交互作用……………………………………..……22 貳、酒精溶液中的褐變與抗壞血酸相關應用的研究………………………………24 第三章 材料與方法…………………………………………………………………28 壹、試藥………………………………………………………………………………28 貳、實驗材料與儀器設備……………………………………………………………30 參、市售白葡萄酒成分分析…………………………………………………………31 第一節 分析項目……………………………………………………..…………31 一、酸鹼值……………………………………………………………………31 二、CIE L*a*b*值測定………………………………………………………31 三、糖度………………………………………………………………………31 四、褐變指標…………………………………………………………………31 五、總糖含量測定……………………………………………………………31 六、總酚類化合物含量測定…………………………………………………32 七、縮合單寧含量測定………………………………………………………32 八、抗壞血酸含量分析………………………………………………………32 九、抗壞血酸降解產物及兒茶素含量分析…………………………………33 十、有機酸含量分析…………………………………………………………34 十一、二氧化硫分析…………………………………………………………35 十二、金屬元素分析…………………………………………………………37 肆、實驗架構…………..………………………………………………………..……37 一、避光有氧儲藏………………………………………………………..…39 二、避光缺氧儲藏………………………………………………..…………42 三、照光有氧儲藏…………………………………………………..………43 伍、資料處裡分析…………………………………………..………………………43 第一節 統計分析…………………………………………………..……………43 第二節 繪圖………………………………………………………………..……43 第四章 結果與討論…………………………………………………………....……44 壹、市售白葡萄酒冷凍乾燥前後之性質與成分分析結果……………….…...……44 貳、抗壞血酸與兒茶素對還原市售白葡萄酒真實系統褐變之影響………………50 參、避光有氧儲藏對於還原市售白葡萄酒褐變之影響……………………...……53 第一節 抗壞血酸的降解…………………………………………………..……53 第二節 抗壞血酸的降解產物……………………………………..……………57 第三節 兒茶素的降解………………………………………………..…………62 第四節 褐變現象……………………………………………………..…………66 第五節 酒精模式溶液與真實系統的複回歸統計分析………………..………72 肆、避光缺氧儲藏對於還原市售白葡萄酒褐變之影響………………………..…75 第一節 抗壞血酸的降解…………………………………..……………………75 第二節 抗壞血酸的降解產物………………………………………..…………79 第三節 兒茶素的降解……………………………………………………..……79 第四節 褐變現象………………………………………………..………………83 伍、照光有氧儲藏對於還原市售白葡萄酒褐變之影響………………………..…87 第一節 抗壞血酸的降解………………………………………………..………87 第二節 抗壞血酸的降解產物…………………………………………..………90 第三節 兒茶素的降解…………………………………………………..………93 第四節 褐變現象…………………………………………………..……………96 第五節 酒精模式溶液與真實系統的複回歸統計分析………………………..99 第五章 結論………………………………………………………………..………102 第六章 參考文獻……………………………………………………..……………104 圖次 圖 2-1. 抗壞血酸的結構…………………………………………………..…………3 圖 2-2. 不同加工方式與溫度對於抗壞血酸保留率的影響…………………..……6 圖 2-3. 抗壞血酸的氧化作用………………………………………………………14 圖 2-4. 抗壞血酸之裂解途徑………………………………………………………15 圖 2-5. 抗壞血酸有氧降解主要產物之生成途徑…………………………………18 圖 2-6. 抗壞血酸有氧降解之次要產物……………………………………………19 圖 2-7. 抗壞血酸厭氧降解產物生成途徑…………………………………………20 圖 2-8. 抗壞血酸形成黃色色素之可能途徑………………………………………21 圖 2-9. 花青素與 furfural 作用的可能途徑……………..…………….…………23圖 2-10. 抗壞血酸與兒茶素作用形成 xanthylium 陽離子之作用機制…..….…25 圖 2-11. 抗壞血酸於酒精溶液中之降解比例與褐變指標………………….….…26 圖 2-12. 兒茶素於酒精溶液中之降解比例與褐變指標………………….…….…27 圖 3-1. 抗壞血酸－兒茶素酒精溶液褐變之實驗架構……………………………38 圖 4-1. 還原市售白葡萄酒於 45℃ 儲藏時之褐變指標變化……………………52 圖 4-2. 抗壞血酸－兒茶素酒精溶液於 45℃ 避光儲藏期間之抗壞血酸保留率…………………………………………………………………...………55 圖 4-3. 抗壞血酸－兒茶素酒精模式溶液於 45℃ 避光儲藏期間之抗壞血酸降解產物生成………..………………………..……………………………...…59 圖 4-4. 抗壞血酸－兒茶素真實酒精溶液於 45℃ 避光儲藏期間之抗壞血酸降解產物生成…………….…………...………………………………...………60 圖 4-5. 抗壞血酸－兒茶素酒精溶液於 45℃ 避光儲藏期間之兒茶素保留率………………………………………………………………………...…64 圖 4-6. 抗壞血酸－兒茶素酒精溶液於 45℃ 避光儲藏期間之褐變……………70 圖 4-7. 抗壞血酸－兒茶素酒精溶液於 45℃ 缺氧避光儲藏期間之抗壞血酸保留率……………………………………….………………………………..…77 圖 4-8. 抗壞血酸－兒茶素酒精溶液於 45℃ 缺氧避光儲藏期間之兒茶素保留率………….…………………………………………….……………….…81 圖 4-9. 抗壞血酸－兒茶素酒精溶液於 45℃ 缺氧避光儲藏期間之褐變………………………………………….……………………………..…85 圖 4-10. 抗壞血酸－兒茶素酒精溶液於 45℃ 照光儲藏期間之抗壞血酸保留率…………………………………………………….....……………..……88 圖 4-11. 抗壞血酸－兒茶素酒精模式溶液於 45℃ 照光儲藏期間之抗壞血酸降解產物之生成情形…………………….………………………………..…91 圖 4-12. 抗壞血酸－兒茶素真實酒精溶液於 45℃ 照光儲藏期間之抗壞血酸降解產物之生成情形…..…………...…………………………………..……92 圖 4-13. 抗壞血酸－兒茶素酒精溶液於 45℃ 照光儲藏期間之兒茶素保留率…………………………….………………………………………..……94 圖 4-14. 抗壞血酸－兒茶素酒精溶液於 45℃照光儲藏期間之褐變變化程度…………………….……………………………………………..………97 表次 表 2-1. 添加鐵離子與 EDTA 對於抗壞血酸氧化之影響.………….……………10 表 2-2. 添加過氧化氫於不同果汁其抗壞血酸降解反應速率常數………………11 表4-1. 凍乾前與凍乾後之市售白葡萄酒褐變指標、酸鹼值、色澤與糖度……………………………………………………………………...……45 表 4-2. 凍乾前與凍乾後之市售白葡萄酒總糖、總多酚、縮合單寧、兒茶素、與二氧化硫含量……………….………………………………………....…..46 表 4-3. 凍乾前與凍乾後之市售白葡萄酒抗壞血酸與抗壞血酸降解之產物含量…………………...…………………………………………………....…47 表 4-4. 凍乾前與凍乾後之市售白葡萄酒有機酸含量………………….....…...…48 表 4-5. 凍乾前與凍乾後之市售白葡萄酒金屬元素組成………………..…......…49 表 4-6. 抗壞血酸在酒精模式溶液與真實系統中於 45℃ 避光儲藏 48 小時之保留率………………………………………………………………...………56 表 4-7. 酒精模式溶液與真實系統於 45℃ 儲藏 32 天之抗壞血酸降解產物生成…………………………………………………………………...………61 表 4-8. 於 45℃ 避光儲藏至第 15 天兒茶素在酒精模式溶液與真實系統中之保留率………………………………………………………………...……65 表 4-9. 於 45℃ 避光儲藏至第 32 天酒精模式溶液與真實系統中之褐變情形………………………………………………………………………...…71 表 4-10. 酒精濃度 0 ~ 20% 抗壞血酸－兒茶素酒精模式溶液於 45℃ 避光儲藏條件下各因子之複回歸結果………………………………………...……73 表 4-11. 酒精濃度 0 ~ 18% 模擬市售水果釀造酒真實系統於45℃ 避光儲藏條件下各因子之複回歸結果………………………………………...………74 表 4-12. 比較避光且同時缺氧與避光環境下酒精模式溶液與真實系統經儲藏至 48 小時後之抗壞血酸保留率……………………………………...…..…78 表 4-13. 比較避光與同時避光和缺氧環境下酒精模式溶液與真實系統經儲藏至第 15 天之兒茶素保留率…………………..………………………….…82 表 4-14. 比較避光與同時避光和缺氧環境下酒精模式溶液與真實系統經儲藏至第 32 天之褐變情形………………………………………………...……86 表 4-15. 比較避光與照光環境下酒精模式溶液與真實系統經儲藏至第 2 天之抗壞血酸保留率…………………………………………………………....…89 表 4-16. 比較避光與照光環境下酒精模式溶液與真實系統經儲藏至第 15 天之兒茶素保留率………………………………………………………………95 表 4-17. 比較避光與照光環境下酒精模式溶液與真實系統經儲藏至第 32 天之褐情形…………………………………………………………….……..…98 表 4-18. 酒精濃度 0 ~ 20% 抗壞血酸－兒茶素酒精模式溶液於 45℃ 照光儲藏條件下各因子之複回歸結果………………………………………….…100 表 4-19. 酒精濃度 0 ~ 18% 模擬市售水果釀造酒真實系統於 45℃ 避光儲藏條件下各因子之複回歸結果………………………………….……………101 | |
| dc.language.iso | zh-TW | |
| dc.title | 抗壞血酸與兒茶素在酒精飲料中褐變之研究 | zh_TW |
| dc.title | Browning of Alcoholic Beverages Containing Ascorbic Acid and Catechin | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 100-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 李敏雄(Min-Hsiung Lee),吳明昌(Ming-Chang Wu),沈賜川(Szu-Chuan Shen),王裕泰 | |
| dc.subject.keyword | 抗壞血酸,兒茶素,非酵素性褐變,酒精飲料,乙醇,降解, | zh_TW |
| dc.subject.keyword | Ascorbic acid,Catechin,Non-enzymatic browning,Alcoholic beverage,Ethanol,Degradation, | en |
| dc.relation.page | 119 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2012-08-14 | |
| 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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