国立宜兰大学食品科学研究所 硕士班专题讨论 演讲者：陈玫吟(chen ....docVIP

國立宜蘭大學食品科學研究所 碩士班專題討論 演講者：陳玫吟(Chen,Mei-yin) 題目：火龍果中的抗氧化能力及其色素的穩定性 指導教授：陳翠瑤 老師 Antioxidant activities and pigment stability of red 日期：Dec. 7, 2011 dragon fruit (Hylocereus polyrhizus). 中文摘要 火龍果又稱為pitaya，學名為Hylocereus polyrhizus，屬於仙人掌科三角柱屬，原產於中美洲。已知果肉和果皮的色素為甜菜色素中的betacyanins且另含有黃酮類和酚酸。火龍果的果肉和果皮均具有DPPH自由基的清除能力及還原力，有抗氧化活性，而betacyanins是最主要的氧化物質。火龍果果皮在pH 5的檸檬酸溶液於100°C加熱5分鐘可萃出的betacyanin量最高。在色素穩定性試驗中，pH值，溫度和光照會影響火龍果果汁中色素的穩定性，其中光是造成顏色降解的主要因素。火龍果果汁在pH值4和6下分別添加抗壞血酸，異抗壞血酸，檸檬酸加熱後，均可提升betacyanins的熱穩定性，且冷藏24小時後色素有再生的現象，其中以加入1.0％抗壞血酸在pH 4加熱一小時後再冷藏保留色素達最高，為91%。因此，火龍果果汁如欲保持其色素的穩定性可能需要調整其pH值及添加抗氧化劑並且冷藏貯存。 關鍵字：火龍果、甜菜紅素、抗氧化活性、色素穩定性 Abstract Hylocereus polyrhizus or more commonly known as the pitaya or the dragon fruit, is a member of the Cactaceae family from the genus Hylocereus which grows in Middle America. Betacyanins were the main pigments of flesh and peel and they contain flavonoids and phenolic acids. According to the DPPH radical scavenging capacity and reducing power test that dragon fruit flesh and peel do have antioxidant activity, and betacyanins is the most important antioxidant component. To extract pigment from flesh with citrus solution at pH 5 and under 100℃ heating 5 min could extract the maximum yield of betacyanins. About the stability of pigments, pH, temperature and light have great impact to the colour degradation of betalain pigment in extracted red dragon fruit juice during storage. However light was the major factor of colour deterioration. Ascorbic, isoascorbic, and citric acids were applied for stabilization of betacyanins during thermal treatment of pitaya juice at pH 4 and 6, respectively. All the treatment were improved pigment retention.And the pigment could be regenerated at cool storage after 24 hours. Optimal pigment retention amounting to 91% was obtained in the juice supplemented with 1% ascorbic acid and adjusted to pH 4. Therefore, if want to keep the pigment stability of freshly squeezed pitaya juice , may need to adjust the pH and addin