甘藷葉加工利用（第一報）：低溫噴霧乾燥微膠囊化處理可保存甘藷葉粉葉綠素與抗氧化能力

PROCESSING AND UTILIZATION OF SWEET POTATO LEAF (I): LOW TEMPERATURE SPRAY-DRIED MICROENCAPSULATED PROCESSING CAN ENSURE SWEET POTATO LEAF' CHLOROPHYLL RETENTION AND ANTIOXIDANT ACTIVITY

王子慶(Tzu-Ching Wang) ； 賴建賓(Chien-Pin Lai)

《技術學刊》 36卷2期 (2021/06) Pp. 73-81

摘要

甘藷葉營養價值高，生長快，耕種時鮮少使用農藥，由於甘藷葉產量相當多且儲存期有限，當其盛產時則可能淪為飼料之用，亟待加工來紓解。本研究擬利用低溫噴霧乾燥法製備微膠囊化甘薯葉粉萃出物，以明膠和蔗糖為壁材，搭配田口法找出最適芯壁材組合及加工條件。結果得知，低溫噴霧乾燥微膠囊化處理之甘薯葉粉萃出物（low-temperature spray-dried microencapsulated sweet potato leaf extracts, LSP）的微膠囊效率及產率各為91和88%。最佳參數組合於驗證試驗結果顯示，預測組訊號（Signal）和雜訊（Noise）比值（S/N ratio）與實際組接近，具良好之再現性。於室溫（25°C）下避光條件貯藏4個月後，LSP還保留78%葉綠素含量，總抗氧化能力也保有36%，而LSP貯藏期間，葉綠素保存比未微膠囊化甘薯葉粉萃出物（non-microencapsulated sweet potato leaf extracts, NSP）高2.3倍。

關鍵字

田口法 ； 甘藷葉 ； 微膠囊 ； 抗氧化能力

並列摘要

Sweet potato leaf are fast-growing and are rich in nutrients. However, because of the overproduction and limited by the storage life, if the rich nutrients of the sweet potato leaf can be used for feeding stuff during its rich phase, this problem needs resolved by using an appropriate food processing method. To solve this problem, in this study, a low-temperature spray-dried microencapsulation method was selected to prepare the leaf. The spray-drying of sweet potato leaf to extract the nutrients by the microencapsulation technology using the Taguchi method to search for the optimum combination of core and wall materials (gelatin and sucrose) and processing conditions. The results indicated that the microencapsulation efficiency and yield of low-temperature spray-dried microencapsulated sweet potato leaf extracts (LSP) were 91 and 88%, respectively. The verified experiments were conducted to authenticate selected factors and the results exhibited high agreements between predicted signal-to-noise (S/N) ratios and verified values. The powders can be stored under light-resistant conditions at room temperature (25°C) for 4 months; the LSP also still contained 78% of the chlorophyll retention percentage and 36% of the total antioxidant capacity after storage. The storage stability of LSP was 2.3 times higher than the non-microencapsulated sweet potato leaf extracts (NSP).

並列關鍵字

taguchi method ； sweet potato leaf ； microencapsule ； antioxidant activity