不同处理条件对柑橘类中酚类化合物含量及抗氧化性之影响.DOC

國立宜蘭大學食品科學研究所 碩士班專題討論 演講者：林妤珊 (Lin,Yu-shan)題目：不同處理條件對柑橘類中酚類化合物含量及 指導教授：駱錫能 老師 抗氧化性之影響 日期：Oct. 27, 2010 Effect of different treatments on phenolic compounds and antioxidant activity of citrus 中文摘要 柑橘類水果主要有類黃酮、酚酸等高抗氧化力和自由基清除能力，經研究指出可預防心血管疾病及抗癌等功效。然而許多文獻指出，不同溶劑萃取、酸鹼水解、加熱及發酵處理皆影響柑橘水果中酚類化合物含量，進而改變其抗氧化性。因此，針對不同處理條件造成之影響深值加以探討。實驗結果顯示，不同溶劑萃取柚子果皮，其萃取物濃度在1000mg / mL時，DPPH自由基清除能力及ABTS抗氧化能力試驗是以乙酸乙酯＞丙酮＞甲醇＞正己烷。將胡柚與椪柑果皮經酸鹼水解後未成熟果皮總酚酸含量皆大於成熟果皮，其酚酸組成是以綠原酸、咖啡酸及阿魏酸含量佔居多；此外，胡柚果皮以120℃加熱90分鐘處理後總游離態酚酸增加由68.64mg / g增加至296.56mg / g，而ABTS抗氧化力試驗從45mg / g上升至57mg / g。柚子果汁經發酵作用後DPPH及三價鐵還原力試驗(FRAP)有明顯上升，而DPPH及FRAP與總類黃酮含量之間相關係數分別達0.8451與0.8084，顯示酚類化合物可經微生物發酵作用後可使抗氧化能力提高。 關鍵字:柑橘類、類黃酮、酚酸 Abstract Citrus fruits are mainly flavonoids and phenolic acids, have high antioxidant capacity and free radical scavenging, research that prevention of cardiovascular disease and anti-cancer effects. Studies have shown that different solvent extraction, acid alkaline hydrolysis, heating and fermentation will affect the phenolic compounds of citrus fruits, change its oxidation activity. Therefore, cause for the effect of different treatment conditions should be explored. The results showed that the different solvent extraction pummelo peel, when extract concentration of 1000mg / mL, DPPH and ABTS free radical scavenging activity was found to be ethyl acetate＞acetone＞methanol＞hexane. The acid alkaline hydrolysis of Huyou and Ponkan peel, immature peels had higher content of total phenolic acids than mature peels, chlorogenic acid together with caffeic acid and ferulic acid dominated at unripe stage. Furthermore, the total free phenolic acids of Huyou peel was increased from 68.64mg / g to 296.56mg / g by heating at 120 °C for 90 min, and the ABTS radical scavenging activity was also significantly increased from 45mg / g to 57mg / g. Pummelo juice by fermentation DPPH and ferric reducing antioxidant power (FRAP) assay also increased, and the correla