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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 葉安義(An-I Yeh) | |
| dc.contributor.author | Yi-Ting Hsiao | en |
| dc.contributor.author | 蕭宜庭 | zh_TW |
| dc.date.accessioned | 2021-06-17T06:12:41Z | - |
| dc.date.available | 2019-10-18 | |
| dc.date.copyright | 2018-10-18 | |
| dc.date.issued | 2018 | |
| dc.date.submitted | 2018-10-09 | |
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/71866 | - |
| dc.description.abstract | 雙酸甘油酯油 (diacylglycerol oil) 是以雙酸甘油酯為主成分的食用油。外觀及用途與一般由三酸甘油酯組成之食用油無異，具有不易被腸道吸收的優點。然而，雙酸甘油酯及單酸甘油酯是可能致癌物質3-單氯丙二醇酯 (3-monochloro-1,2-propanodiol ester, 3-MCPD-E) 及縮水甘油酯 (glycidyl ester, GE) 的主要前驅物。本研究將單棕櫚酸甘油酯、1,3-雙棕櫚酸甘油酯及兩者之混和物 (單:雙 = 2:8、5:5、8:2) 與氯化四丁基胺進行高溫反應，以氣相層析質譜儀分析3-單氯丙二醇酯、縮水甘油酯及棕櫚酸甘油酯含量，以離子層析測定游離氯離子含量變化。藉由模型試驗，了解雙酸甘油酯與單酸甘油酯對3-MCPD-E及GE生成的影響，作為雙酸甘油酯油配方參考。數據顯示，溫度愈高，愈易生成3-MCPD-E及GE，於220℃加熱 10 分鐘時，3-MCPD-E生成量就已高於在180℃加熱 60 分鐘。在220℃加熱超過30 分鐘，3-MCPD-E可能因降解為脂肪酸甘油酯而含量下降。雙酸甘油酯與單酸甘油酯並存時，具加乘效應，無法以純單、雙酸甘油酯的生成結果，線性加成計算混和物的3-MCPD-E及GE生成量。混和物中，若單酸甘油酯比例愈高，愈易生成3-MCPD-E；雙酸甘油酯比例愈高，愈易生成GE。若要降低雙酸甘油酯油生成3-MCPD-E及GE的風險，可調整單、雙酸甘油酯所占比例，以不同加熱溫度、時間等情境評估，與產品實際使用情況連結。 | zh_TW |
| dc.description.abstract | Diacylglycerol oil is one of the edible oils which is mainly composed of diglycerides. It has been recognized to possess many health benefits such as reducing fat accumulation in the body. However, diglyceride and monoglyceride is the precursor of carcinogenic compounds, 3-monochloro-1,2-propanodiol ester (3-MCPD-E) and glycidyl ester (GE). In this study, monopalmitin, 1,3-dipalmitin and their mixture (20:80, 50:50 and 80:20 ratio) was heated with tetrabutylammonium chloride at various temperatures (140-220°C) and durations (5-60 min) in order to simulate thermal processing of mono- and di-acylglycerol oil. The 3-MCPD-E, GE and palmitin content was determined by GC/MS and the free chloride ion content was determined by ion chromatography. Result showed that the higher temperature resulted in higher 3-MCPD-E and GE content. 3-MCPD-E content of system heated in 220℃ for 10 minutes is already significantly higher than that heated in 180℃ for 60 minutes. Due to synergy, the 3-MCPD-E and GE content in mixture could not be calculated by synthesis condition of pure monopalmitin and 1,3-dipalmitin. In mixture, high ratio of monopalmitin showed greater tendency to form 3-MCPD-E; whereas, high ratio of 1,3-dipalmitin favored GE. Conclusively, ratio of different glyceride could be optimized to reduce 3-MCPD-E and GE formation of diglyceride oil and the condition of heating temperature and time should be carefully assessed. | en |
| dc.description.provenance | Made available in DSpace on 2021-06-17T06:12:41Z (GMT). No. of bitstreams: 1 ntu-107-R05641028-1.pdf: 3458080 bytes, checksum: 1d63fd42ba0f7943752520ccbdcc0216 (MD5) Previous issue date: 2018 | en |
| dc.description.tableofcontents | 壹、 前言 1
貳、 文獻回顧 2 一、 雙酸甘油酯油 2 (一) 簡介 2 (二) 商業化產品 5 (三) 安全性 5 (四) 近期動向與未來發展 7 二、 3-單氯丙二醇簡介 8 (一) 基本性質 8 (二) 毒性評估 10 (三) 食品中之3-單氯丙二醇及其酯類 13 三、 縮水甘油酯簡介 21 (一) 基本性質 21 (二) 毒性評估 21 (三) 食品中的縮水甘油酯 24 四、 3-單氯丙二醇酯及縮水甘油酯分析方法 29 (一) 直接法 29 (二) 間接法 30 參、 研究目的與實驗設計 31 一、 研究目的 31 二、 實驗設計 31 肆、 材料與方法 32 一、 實驗原料 32 二、 實驗設備 32 三、 實驗方法 33 (一) 熱加工模型試驗 33 (二) 3-MCPD-E與GE含量分析 33 (三) 單棕櫚酸甘油酯、雙棕櫚酸甘油酯含量分析 40 (四) 游離氯離子含量分析 44 (五) 統計分析 48 伍、 結果與討論 49 一、 分析方法之適用性評估 49 (一) 3-MCPD-E及GE分析 49 (二) 單棕櫚酸甘油酯及雙棕櫚酸甘油酯分析 55 (三) 游離氯離子分析 59 二、 3-MCPD-E及GE生成情形 63 (一) 加熱時間與溫度影響 63 (二) 棕櫚酸甘油酯含量變化 68 (三) 3-MCPD生成情形 72 (四) 單棕櫚酸甘油酯、1,3-雙棕櫚酸甘油酯混和物的可能加乘效應 74 三、 氯離子消耗情形 78 (一) 加熱溫度、時間影響 78 (二) 游離氯離子消耗與3-MCPD-E生成的相關性 81 陸、 結論 83 柒、 參考文獻 84 捌、 附錄 91 | |
| dc.language.iso | zh-TW | |
| dc.subject | 3-單氯丙二醇酯 | zh_TW |
| dc.subject | 雙酸甘油酯油 | zh_TW |
| dc.subject | 縮水甘油酯 | zh_TW |
| dc.subject | glycidyl ester (GE) | en |
| dc.subject | 3-monochloro-1 | en |
| dc.subject | 2-propanodiol ester (3-MCPD-E) | en |
| dc.subject | diacylglycerol oil | en |
| dc.title | 單、雙酸甘油酯油於加熱下生成3-單氯丙二醇酯與縮水甘油酯之模型探討 | zh_TW |
| dc.title | Systematic modeling investigation of the formation of 3-chloropropane-1,2-diol esters and glycidyl esters in mono- and di-acylglycerol oils | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 107-1 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 戴淑文(Shu-Wen Tai),蘇南維(Nan-Wei Su),陳明汝(Ming-Ju Chen),鄭維智(Wei-Chih Cheng) | |
| dc.subject.keyword | 雙酸甘油酯油,3-單氯丙二醇酯,縮水甘油酯, | zh_TW |
| dc.subject.keyword | diacylglycerol oil,3-monochloro-1,2-propanodiol ester (3-MCPD-E),glycidyl ester (GE), | en |
| dc.relation.page | 112 | |
| dc.identifier.doi | 10.6342/NTU201804137 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2018-10-09 | |
| 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 | |
文件中的檔案：
| 檔案 | 大小 | 格式 | |
|---|---|---|---|
| ntu-107-1.pdf 未授權公開取用 | 3.38 MB | Adobe PDF |
系統中的文件，除了特別指名其著作權條款之外，均受到著作權保護，並且保留所有的權利。