乾燥处理对金柑抗氧化性及有效成分之影响-宜兰大学食品科学系.DOCVIP

PAGE 國立宜蘭大學食品科學研究所 碩士班專題討論 演講者：趙偉博 (Jau, wei-bo) 題目：乾燥處理對金柑抗氧化性及有效成分之影響 指導教授：駱錫能 老師 Antioxidant activities and active compounds in 日期：May 17, 2010 kumquat affected by drying process 中文摘要 多酚類化合物存在於在植物中大部分以共價鍵結形成不可溶之聚合物，為了自植物獲得天然的抗氧化物，必須尋求有效的加工方法釋放之。本研究係以宜蘭縣所產之長實金柑(Fortunella margarita)成熟與未成熟果皮為材料，經不同溫度(70oC、85 oC、100 oC與150 oC)乾燥處理後，分別以乙酸乙酯與90 oC熱水萃取，探討其抗氧化活性成分含量之變化，進一步，以膠體層析分離收集後，鑑定其有效成分；另外探討糖漬金柑蜜餞製作過程中之有效成份含量的變化，以為後續研發金柑加工產品之應用。實驗結果顯示，在不同加熱溫度條件下，以未成熟果皮150 oC之熱水萃物總多酚含量(TPC)最高，其含量為3595.05 ± 255.41 (GA mg / 100 g)，而在抗氧化試驗中，其氧自由基吸收能力(ORAC)以150 oC加熱未成熟果皮之熱水萃取物 關鍵字：金柑、抗氧化、氧自由基吸收能力、總多酚含量 Abstract Many antioxidative phenolic compounds in plants, are most present as a covalently bound form with insoluble polymer. To obtain natural antioxidants from plants, it is necessary to find an effective processing method to liberate them. The purpose of this study were to investigate the change of antioxidative components in the peel of mature and immature kumquat (Fortunella margarita), which were extracted by ethyl acetate and 90oC hot water, after drying at 70oC、85 oC、100oC and 150oC. In order to identify the active compounds, the extract were separated and collected by gel chromatography. Additionally, the levels of antioxidative effect and its effective compounds of candied kumquat during processing were also evaluated. These data would be valuable for future study of the kumquat products. The results showed that the highest total polyphenol contents (TPC) of immature peel was found at 150 oC drying for 1.5 hr, which extracted by 90oC hot water. The contents of TPC was 3595.05 ± 255.41 mg GA / 100 g dw. The oxygen radical activity capacity (ORAC) of immature kumquat peel, drying at 150oC for 1.5 hr, indicated , similarly Keywords: kumquat, antioxidant, ORAC, TPC References 李國明。2001。宜蘭地區金柑病毒現況及因應對策。花蓮農業專訊35:20-3 HYPERLINK .tw/theabs/site/sh/search_result.jsp?hot_query=%E9%BB%83%E6%95%AC%E5%A6%82field=AU 徐雅秀。2009。國立宜蘭大學食品科學系碩士班