- 期刊
仙草凝膠物質之萃取及其凝膠性質之研究
Studies of Hsian-Tsao (Mesona Procumbens Hemsl.) Gelling Constituents Extraction and the Gel-Forming Properties of Hsian-Tsao Extracts
摘要
仙草（Mesona procumbens Hemsl.）是一種含有具凝膠性多糖類物質之草本植物，其經過適當鹼量添加與熬煮所得之萃取液，在添加2%澱粉時，會有韌性極強之凝膠特性。本研究係在仙草萃取時，添加0.05、0.1、0.3、0.5、0.7、1.0、1.2、1.4%碳酸鈉或碳酸氫鈉，以比較對仙草多糖類物質萃出之影響，結果顯示添加碳酸鈉處理之全可溶性固形物在1.8至4.6 °Brix之間，乾物抽出率在19.32至44.85%之間，添加碳酸氫納處理之全可溶性固形物在1.3至4.9 °Brix之間，乾物抽出率在13.90至38.95%之間，顯示兩種鹼類皆有助於仙草組織崩解並釋出其中之多糖類物質，而碳酸鈉處理較碳酸氫鈉處理對仙草植物中多糖類物質有更佳之抽出效果。又添加愈高量之碳酸鈉或碳酸氫鈉處理，會有愈多之多糖類物質被抽出。綜合所製成仙草凍之凝膠品質、風味及口感，顯示以添加0.3至0.5%之碳酸鈉濃度萃取效果最佳。為比較碳酸鈉與碳酸氫鈉處理所得萃取液之凝膠性質，將此兩種鹼類處理所得之萃取液分別稀釋為合0.6、0.8、1.0、1.2、1.4%固形物之仙草溶液，再分別添加2.0、2.5、3.0、4.0%之小麥澱粉，各處理均顯示添加0.3或0.5%碳酸鈉或碳酸氫鈉之萃取處理有最高之凝膠強度，碳酸鈉處理之凝膠強度在42.0至130.0克／平方公分之間，碳酸氫鈉處理在36.3至110.6克／平方公分之間，顯示以碳酸鈉處理所得之萃取液有較佳的凝膠品質：提高澱粉濃度有使仙草凝膠強度增加之趨勢，濃度以2.0－3.0%澱粉處理較宜，因添加4.0%小麥澱粉處理仙草凍之質感較差。
並列摘要
Hsian-tsao gel is a jello-type dessert popularly consumed in the Far East countries. The gel is prepared from the alkaline extract of Hsian-tsao (Mesona procumbens Hemsl.) herb with the addition of approximately 2 % starch at boiling temperature. A dark-brownish gel will be formed after the solution is cooled.Extraction of Hsian-tsao gelling constituents using sodium carbonate and sodium bicarbonate at concentration ranged from 0.05 % to 1.4% for 3 hours resulted in the total solids recoveris of 19.3 to 44.8 % and 13.9 to 39.0 %, respectively. These results are significantly higher than 12.2 % total solids recovery of the herb extracted with distilled water. The higher concentration of sodium carbonate or sodium bicarbonate solution the more total solids is yielded.Hsian-tsao gels prepared from 1.0 Brix 0.3 % or 0.5 % sodium carbonate or sodium bicarbonate extracts with 2.0 % wheat starch added resulted in the most acceptable gel strength of 80 g/cm^2. The higher the concentration of extract and the higher the starch added to the extract formed the greater gel strength of the gel.
延伸閱讀
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