柠檬精制程mumefural含量及抗氧化能力之变化.DOC

檸檬精程umefural含量 及抗氧化能力之mumefural content and antioxidant ability in the making of lemon juice concentrate 研究生：向韻旬 Hsiang, Yun-Hsun 指導教授：林貞信 Lin, Jen- Shinn 吳明昌 Wu, Ming-Chang 【摘要】 檸檬為屏東縣重要的農作物，盛產期時常因供過於求導致價格低廉，所以開發多元的檸檬加工產品有其必要性。目前市售梅精產品相當多，梅精是以梅子為原料製成的加工品，其產品中含有高量的mumefural，已有研究指出mumefural具有增強免疫力等多種保健功能。本研究擬建立檸檬精產品之製程，檸檬經榨汁、除渣後，再經加熱濃縮可得深黑色而粘稠性高之檸檬精製品。研究結果顯示，在檸檬精加工時，濃縮過程中產生的梅納反應中間物 5-hydroxymethyl-2-furaldehyde (HMF)會與等比例的citric acid反應產生mumefural，此物質於新鮮檸檬汁中並不存在，乃係於加熱過程中產生。HMF含量會隨著濃縮時間的延長而逐漸增加，而citric acid 及 malic acid等非揮發酸在加熱濃縮過程中含量則無太大變化。mumefural則在檸檬汁加熱濃縮第10小時含量達到最高(0.027 g/dry weight (g))，而繼續加熱濃縮至第12小時，mumefural含量沒有升高反而開始下降，推測原因可能是加熱時間過長造成mumefural的分解破壞所導致。此外，檸檬精的抗氧化能力隨濃縮時間的增加而增加，在第12小時抗氧化效果較好，且總酚化合物含量亦達最高值(330 μg/mL)。細胞實驗(in vitro) 結果顯示，以1 mg/mL 加熱濃縮10小時之檸檬精樣品處理小鼠肝細胞FL83B時，對四氯化碳造成之肝臟細胞損傷具有較好的保護效果，推測其原因可能與檸檬精樣品所含高量之mumefural有關。 關鍵字：檸檬精、mumefural 、抗氧化、小鼠肝細胞 FL83B 【Abstract】 Lemon is an important crop in Pingtung (Southern Taiwan), and its price is always low due to the supply exceeds the demand in productive periods, it is necessary to develop diversified products of lemon. There are plenty of commercial fruit juice concentrate of Japanese plum products in the current market, but the development of lemon juice concentrate is still unexplored in the laboratory and in the industry. In this study, lemon is processed by the procedure of squeezing, residue discard and highly concentrated, and get the sticky dark black product. Mumefural was synthesized by equal molecules of citric acid and 5-hydroxymethyl-2-furaldehyde (HMF), which is produced during the lemon processing, a compound generally recognized having the function of enhancing immune system. The mumefural content will be increased firstly then decreased with the heating time, the highest mumefural was about at 10 hrs in 0.027 g/dry weight (g), but the content is sharply decreased after 10 hrs heating. It is speculated that prolonged over-heating time will lead to the degradation of mu