金枣酒发酵之机能性成分及其抗氧化性变化之研究-宜兰大学食品科学系.DOC

國立宜蘭大學食品科學研究所 碩士班專題討論 演講者：葉容安 (Ye, Rong-An) 題目：金棗酒發酵之機能性成分及其抗氧化性變化之研究 指導教授：林世斌 老師 Study the evolution of functional components and 日期：May 25, 2009 antioxidant properties during kumquat wine fermentation 中文摘要 金棗 (Fortunella margarita) 為宜蘭縣大宗特產，以長實金柑 (Fortunella margarita Swingle) 為主。金棗全果皆可食用，富含維他命 C、鈣、鐵、果膠質、多酚、類黃酮及胡蘿蔔素等機能性成份，可幫助預防癌症、高血壓以及高膽固醇等疾病。本實驗研究金棗發酵過程中其機能性成分及其抗氧化性質變化。自本實驗室收集之酵母菌種中初步篩選發酵能力較佳之四株酵母菌，分別為 D、M、D9K1 與 D8CH2 進行後續發酵試驗。並定期取樣。結果發現除了總類黃酮含量在發酵四週後明顯上升外，總多酚含量呈現持平，而總胡蘿蔔素含量則明顯下降，其中又以 M 菌最具提升能力。氧自由基吸收能力 (ORAC) 變化趨勢亦以 M 菌最具提升能力。將金棗於發酵前先以加熱 (烘烤與蒸煮) 進行預處理，可增加金棗酒醪中總多酚、總類黃酮的含量，但若過度加熱則反會使其降低。經烘烤之金棗酒醪，總多酚、總類黃酮於發酵過程中皆有減少的情形，而經蒸煮之金棗酒醪其總多酚、總類黃酮與抗氧化能力於發酵過程中則有明顯增加。 關鍵字：金棗、總多酚、總類黃酮、ORAC、發酵。 Abstract Kumquat (Fortunella margarita) is one of the most important agricultural products in Ilan, major by Fortunella margarita Swingle primarily. Kumquat can eaten whole, which is rich in vitamin C, calcium, iron, pectin, and other functional ingredients, such as polyphenol, flavonoids and carotenoids. Those phytochemicals are suggested to be responsible for the prevention of cancer and protect against high blood pressure or cholesterol increase. The aim of this report was to study the evolution of functional components and antioxidant properties during kumquat wine fermentation. According to fermented ability, four types of yeast (D, D9K1, M and D8CH2) were fit to fermented kumquat wine. The results indicate that after four-week fermentation, total flavonoids content (TFC) and antioxidant properties were increases during kumquat wine fermentation. Total polyphenol content (TPC) appeared steady after four-week fermentation. It was found that total carotenoid content (TCC) during kumquat wine fermentation were degraded. The antioxidative capability examined as oxygen radical absorbance capacity (ORAC) showed that the kumquat wine fermented with yeast M had better performance than each others. The heat trea