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完整後設資料紀錄
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.advisor | 張惠婷(Hui-Ting Chang) | |
dc.contributor.author | Yi Chiu | en |
dc.contributor.author | 邱翊 | zh_TW |
dc.date.accessioned | 2021-05-19T17:40:02Z | - |
dc.date.available | 2022-08-16 | |
dc.date.available | 2021-05-19T17:40:02Z | - |
dc.date.copyright | 2019-08-16 | |
dc.date.issued | 2019 | |
dc.date.submitted | 2019-08-14 | |
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dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/7182 | - |
dc.description.abstract | 油茶為全球四大木本油料植物之一,其種子壓榨得之油脂(亦稱苦茶油)含有豐富的單元不飽和脂肪酸及減緩腸胃不適及心血管疾病等保健功效。坊間對苦茶油的烹調方式多建議短時間低溫使用,但亦有「苦茶油的冒煙點高達220℃,適用於高溫烹調」之說法,然而,有關烹飪溫度對苦茶油品質影響之文獻甚少。本研究取短柱山茶油(Camellia brevistyla)於100、140及180℃三種溫度下連續加熱24 h,分析烹飪溫度對油脂品質及活性之影響,品質分析項目包含顏色、脂肪酸、總極性物質、酸價、過氧化價、油脂氧化穩定性、α- Tocopherol、Squalene及揮發性成分,並以自榨短柱山茶油、亞麻油及葵花油三種壓榨種子油進行比較;活性研究方面,利用秀麗隱桿線蟲(Caenorhabditis elegans)作為模式生物,進行秀麗隱桿線蟲熱休克及麻痺試驗,探討短柱山茶油是否具延長線蟲壽命及抗阿茲海默症之活性,及於不同烹飪溫度加熱對其活性之影響。
有關烹飪溫度對短柱山茶油品質之影響研究結果顯示,隨著烹飪溫度增加,其顏色由綠色先變淡後轉深黃、脂肪酸、α-Tocopherol、Squalene含量下降、總極性物質含量及酸價上升、過氧化價先升後降及油脂氧化穩定指數呈下降之趨勢,且產生具油耗味之長碳鏈Aldehydes等揮發性成分。短柱山茶油因單元不飽和脂肪酸比例較高故較亞麻油與葵花油穩定,油脂氧化穩定指數亦較高,且在高溫使用下,油脂劣化程度較低;秀麗隱桿線蟲活性研究方面,短柱山茶油可有效提高N2野生種秀麗隱桿線蟲於高溫逆境下之耐受性及抑制β-amyloid活性誘導GMC101基因轉殖秀麗隱桿線蟲麻痺率,顯示短柱山茶油具有延長線蟲壽命及應用於治療或預防阿茲海默症之潛力,而此現象隨烹飪溫度愈高而漸弱。綜合上述結果,三種壓榨種子油中,短柱山茶油因含油酸比例較高故具較佳之油脂氧化穩定性,且短柱山茶油具有延長線蟲壽命及應用於治療或預防阿茲海默症之潛力,然而短柱山茶油之品質與活性隨烹飪溫度增加而下降。 | zh_TW |
dc.description.abstract | The Camellia family is one of the four famous woody oil plants. The oil pressed from camellia seeds, known as Camellia seed oil, is rich in monounsaturated fatty acids. It also provides various benefits to health, such as relieving stomachache and preventing cardiovascular diseases. The most common way of using camellia oil is to cook at low temperatures. It is also suggested that Camellia seed oil is suitable for high temperature cooking since its smoke point is around 220°C. However, there was little study on the effects of cooking temperature on the quality of Camellia seed oil. In this study, commercial Camellia brevistyla seed oil was continuously heated at 100, 140 and 180°C for 24 h and analyzed for the influence of cooking temperature on the quality and activity of C. brevistyla seed oil, including the oil color, fatty acids, total polar compounds, acid value, peroxide value, oxidative stability, α- tocopherol, squalene and volatile compounds. There is also a comparison with the properties of the thee pressed seed oil, C. brevistyla seed oil, flaxseed oil and sunflower oil, at high temperatures. In the biological activity study, heat shock test and paralysis test were conducted by use of Caenorhabditis elegans as a model organism to investigate whether C. brevistyla seed oil has the prolong the lifespan and anti-Alzheimer's disease effect. The effect of different cooking temperature on the activity of C. brevistyla seed oil was also explored.
The effect of cooking temperature on the quality of C. brevistyla seed oil showed that as the cooking temperature increased, the color of oil lighten, then turned yellow, while the amount of fatty acids, α-tocopherol and squalene decreased. In addition, the total polar compounds content and acid value increased, the peroxide value increased first and then decreased, and the oxidation stability index decreased in C. brevistyla seed oil during heating time. Moreover, volatile oxidation compounds such as long chain aldehydes related to rancid odor were produced. Compared with flaxseed oil and sunflower oil, C. brevistyla seed oil is more stable because of higher monounsaturated fatty acids proportion and the higher oxidative stability index. In addition, C. brevistyla seed oil at high temperature has lower degree of oxidative degradation. In the C. elegans activity study, the C. brevistyla seed oil can effectively improve the thermotolerance of N2 wild type C. elegans in high temperature stress and inhibit the β-amyloid-induced paralysis toxicity of GMC101 transfergenetic C. elegans, yet this effect weaken with higher cooking temperature. Based on the above results, among the three pressed seed oils, high oleic acid C. brevistyla seed oil is more suitable and has lower degree of oxidative degradation at high temperature. And C. brevistyla seed oil has the potential to prolong the lifespan of C. elegans and apply to the treatment or prevention of Alzheimer's disease. However, the quality and activity of C. brevistyla seed oil decreases with the increase of cooking temperature. | en |
dc.description.provenance | Made available in DSpace on 2021-05-19T17:40:02Z (GMT). No. of bitstreams: 1 ntu-108-R06625009-1.pdf: 1840234 bytes, checksum: 2126ff37765e57165fc78de84798f3c9 (MD5) Previous issue date: 2019 | en |
dc.description.tableofcontents | 摘要 I
Abstract III 目錄 V 圖目錄 VIII 表目錄 XI 壹、前言 1 貳、文獻回顧 3 一、苦茶油之介紹 3 (一)油茶 3 (二)苦茶油及其製程 4 (三)苦茶油之成分及生物活性 6 二、油脂自氧化反應 11 三、油脂品質之評估方法 12 四、烹飪對植物壓榨油品質之影響 15 參、材料與方法 21 一、試驗材料 21 (一)試材 21 (二)線蟲與菌種 21 (三)試驗藥品與溶劑 22 二、試驗方法 22 (一)製備油品 22 (二)加熱試驗 22 (三)油脂顏色參數試驗 23 (四)脂肪酸分析試驗 23 (五)總極性物質含量 24 (六)酸價試驗 24 (七)過氧化價試驗 24 (八)α-Tocopherol及Squalene含量分析 25 (九)油脂氧化穩定性試驗 25 (十)揮發性成分分析 25 (十一)線蟲生物活性試驗 26 (十二)統計方法 27 肆、結果與討論 28 一、烹飪溫度對短柱山茶油油脂顏色之影響 28 二、烹飪溫度對短柱山茶油化學性質之影響 31 (一)烹飪溫度對短柱山茶油中脂肪酸組成之影響 31 (二)烹飪溫度對短柱山茶油中總極性物質含量之影響 34 (三)烹飪溫度對短柱山茶油酸價之影響 35 (四)烹飪溫度對短柱山茶油過氧化價之影響 37 (五)烹飪溫度對短柱山茶油中α-Tocopherol及Squalene含量之影響39 (六)烹飪溫度對短柱山茶油油脂穩定指數之影響 41 三、烹飪溫度對短柱山茶油中揮發性成分之影響 44 四、短柱山茶油、亞麻油及葵花油之氧化穩定性比較 52 (一)烹飪對短柱山茶油、亞麻油及葵花油油脂顏色之影響 52 (二)烹飪對短柱山茶油、亞麻油及葵花油化學性質之影響 55 1. 烹飪對短柱山茶油、亞麻油及葵花油中脂肪酸含量之影響 55 2. 烹飪對短柱山茶油、亞麻油及葵花油中總極性物質含量之影響 58 3. 烹飪對短柱山茶油、亞麻油及葵花油酸價之影響 60 4. 烹飪對短柱山茶油、亞麻油及葵花油油脂氧化穩定性之影響 61 五、烹飪溫度對短柱山茶油生物活性之影響 63 (一)烹飪後之短柱山茶油對N2野生種C. elegans熱耐受性之影響 63 (二)烹飪後之短柱山茶油對GMC101基因轉殖C. elegans麻痺率之影響 66 伍、結論 69 陸、參考文獻 70 | |
dc.language.iso | zh-TW | |
dc.title | 烹飪溫度對短柱山茶油性質及氧化穩定性之影響 | zh_TW |
dc.title | Effects of Cooking Temperature on Properties and Oxidation Stability of Camellia brevistyla Seed Oil | en |
dc.type | Thesis | |
dc.date.schoolyear | 107-2 | |
dc.description.degree | 碩士 | |
dc.contributor.coadvisor | 許富蘭(Fu-Lan Hsu) | |
dc.contributor.oralexamcommittee | 張上鎮(Shang-Tzen Chang),張美鈴(Mei-Ling Chang),葉汀峰(Ting-Feng Yeh) | |
dc.subject.keyword | 短柱山茶油,秀麗隱桿線蟲,烹飪,脂肪酸,氧化穩定性,揮發性成分, | zh_TW |
dc.subject.keyword | Camellia brevistyla seed oil,Caenorhabditis elegans,Cooking,Color,Fatty acids,Oxidative stability,Volatile compounds., | en |
dc.relation.page | 79 | |
dc.identifier.doi | 10.6342/NTU201903429 | |
dc.rights.note | 同意授權(全球公開) | |
dc.date.accepted | 2019-08-14 | |
dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
dc.contributor.author-dept | 森林環境暨資源學研究所 | zh_TW |
顯示於系所單位: | 森林環境暨資源學系 |
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