不同溫度採集孟宗竹竹醋液抗氧化與抗脂肪氧化能力之探討

Evaluation of Antioxidation Activity and Resist Lipid Oxidation Effect with Moso Bamboo Vinegar Collected from Different Temperature

蔡忠庭(Chung-Ting Tsai) ； 吳思敬(She-Ching Wu) ； 林高塚(Kou-Joong Lin) ； 黃國雄(Gwo-Shyong Hwang) ； 林翰謙(Han Chien Lin)

《嘉大農林學報》 6卷1期 (2009/02) Pp. 66-83

https://doi.org/10.29891/JAFNCU.200902.0006

摘要

本研究以土窯燒製孟宗竹竹炭時所採集副產物－竹醋液做為試驗材料，並於其煙囪口以不同溫度80-150、80、90-92、99-102、120-123及145-150℃採集之竹醋液做為抗氧化效應之探討，試驗項目包括基本性質：pH值、比重、色差、焦油含量及有機酸含量等；抗氧化效應試驗涵蓋：總酚與類黃酮之含量、清除1,1-二苯基－2-苦味胼基團(DPPH)自由基能力及總抗氧化能力等；抗脂肪氧化試驗係以各不同濃度竹醋液添加於絞肉與法蘭克福香腸製造中，以探討其各抗脂肪氧化能力；並利用氣相層析質譜儀(GC-MS)分析各竹醋液之成分。
基本性質結果得知，各竹醋液之pH值介於2.3-3.7、有機酸含量為3.65-7.85%、比重1.006-1.014、而焦油含量以溫度145-150℃者最高，為0.47%，而以溫度於80-150℃採集者最低為0.11%。色差△E(上标 *)值以靜置兩年的竹醋液(80-150℃)為最小5.31，而以溫度145-150℃者為最大，為15.29。抗氧化試驗結果得知，總酚含量最高達4264.76μg/m（溫度於145-150℃者），最低者在溫度80-150℃時，值為707.74μg/mL，而類黃酮含量介於13.50與89.50μg/mL間，另在清除DPPH自由基能力則以溫度120-123℃者為最佳，為89.51%，在總抗氧化能力结果可知，溫度120-123℃者之清除ABTS(上标 +) (3-ethylbenzothiazoline-6-sulfonic acid) 能力可達99.16%。各竹醋液做為絞肉與法蘭克福香腸之抗脂肪氧化能力試驗的2-硫巴比妥酸(TBARS)測試結果知，各竹醋液對絞肉皆具有抗脂肪氧化之能力，而法蘭克福香腸者以添加0.05%竹醋液者有較佳表現，於40天的儲藏時間中，除溫度145-150℃者外，其餘者之TBARS值皆低於對照組。經GC-MS分析各竹醋液後，可發現多種酚類化合物，並以採集溫度120-123℃者之酚類化合物含量最多，其可能與竹醋液抗氧化效應有關。

關鍵字

竹醋液 ； 抗氧化效應 ； 抗脂肪氧化能力 ； 氣相層析質譜儀GC-MS

並列摘要

In this study, the bamboo vinegars, a by-product of bamboo charcoal, were collected during pyrolysis of Phyllostachys heterocycla (Moso bamboo) using an earthen kiln with different temperatures at 80-150, 80, 90-92, 99-102, 120-123 and 145-150℃, which were subjected to antioxidation activity. The basic properties of the vinegars including pH values, organic acid content, specific gravity, soluble tar content, and color difference were examined. Antioxidation assesses such as total phenolic compound, flavonoid content, scavenging 1,1-diphenyl-2-picryl hydrazyl (DPPH), and total antioxidant activity were conducted. The resist lipid oxidation effect tests of grinding meat and frankfurter with different concentration of bamboo vinegars at different collected temperatures were also investigated. The main components of bamboo vinegars were analyzed using a gas chromatography-mass spectroscopy (GC-MS).
The basic properties of various vinegars showed that pH value was in a range of 2.3-3.7, the organic acid content and specific gravity were 3.65-7.85% and 1.006-1.014, respectively. The maximum value of soluble tar content was 0.47% for the temperature at 145-150℃, and the smallest value was 0.11% at 80-150℃. For color difference (△E(superscript *)), the minimum value was 5.31 at 80-150℃, and the maximum of 15.29 at 145-150℃ were obtained. The results of antioxidation analysis showed that the total phenolic compound and the flavonoid content of bamboo vinegars were 707.74-4264.76 μg/m and 13.50-89.50 μg/mL, respectively. For the results of DPPH scavenging activity, the vinegar collected from 120-123℃ had the best one of 89.51% than that of others. The vinegar collected from 120-123℃ showed the best efficiency for total antioxidation activity, showing that the clearness of ABTS+(3-ethylbenzothiazoline-6-sulfonic acid) was able to reached to about 99.16%. The results in 2-thiobarbituric acid reactive substances (TBARS) formation tests of the grinding meat and the frankfurter with different concentration of bamboo vinegar collected from different temperature showed that all vinegars had superior efficiency for both of them, except the one collected from 145-150℃, and the TBARS value of all vinegars were less than control group after having been stored for 40 days. It was found that the large amount of various phenolic components were contented in the vinegar at 120-123℃ after having analyzed by using GC-MS, indicating that they were concerned with their antioxidation activity.

並列關鍵字

Bamboo vinegar ； Antioxidation activity ； Resist lipid oxidation effect ； Gas chromatography-mass spectroscopy GC-MS