超音波輔助對杭菊萃取液酚類化合物及官能品評之影響

Effects of Ultrasonic Aid for the Extraction of Florist Chrysanthemum on the Total Polyphenolic Compounds and Sensory Evaluation

江伯源(Po-Yuan Chiang) ； 練怡伶(Yi-Ling Lian) ； 陳世雄(Shih-Shiung Chen) ； 林宜信(I-Hsin Lin)

《臺灣農業化學與食品科學》 45卷2期 (2007/06) Pp. 101-107

https://doi.org/10.6578/TJACFS.2007.013

摘要

Ultrasound has high frequency and strong penetration power and its application in the extraction of plant composition is an important research topic. This experiment uses domestic Florist Chrysanthemum as the raw materials and examines the effects of ultrasonic extraction on the total polyphenolic compounds and sensory evaluation of the extracted liquid. The experimental results were as follows: Along with the increase in the ultrasonic frequency (20, 60, 100 kHz) and time, there was an increasing trend in the total solids contents, total polyphenolic compounds, flavonoids contents and tannin contents of the Florist Chrysanthemum extracted liquid. The results of the extraction at 100kHz+90℃ were better than that at 100℃ boiling water. At 100℃ boiling water, the extracted liquid shows a brownish yellow color. The browning index (A429) and b value (yellowness) were higher than that of the ultrasonic extraction (p＜0.05). Better color, higher mouthfeel and overall acceptance was obtained when extracted at 60, 100kHz for 20 min and 100kHz at 90t for l0min (p＜0.05).

關鍵字

杭菊 ； 超音波萃取 ； 總固形物 ； 總多酚化合物 ； 類黃酮 ； 單寧 ； 官能品評

並列摘要

Ultrasound has high frequency and strong penetration power and its application in the extraction of plant composition is an important research topic. This experiment uses domestic Florist Chrysanthemum as the raw materials and examines the effects of ultrasonic extraction on the total polyphenolic compounds and sensory evaluation of the extracted liquid. The experimental results were as follows: Along with the increase in the ultrasonic frequency (20, 60, 100 kHz) and time, there was an increasing trend in the total solids contents, total polyphenolic compounds, flavonoids contents and tannin contents of the Florist Chrysanthemum extracted liquid. The results of the extraction at 100kHz+90℃ were better than that at 100℃ boiling water. At 100℃ boiling water, the extracted liquid shows a brownish yellow color. The browning index (A429) and b value (yellowness) were higher than that of the ultrasonic extraction (p＜0.05). Better color, higher mouthfeel and overall acceptance was obtained when extracted at 60, 100kHz for 20 min and 100kHz at 90t for l0min (p＜0.05).

並列關鍵字

Florist Chrysanthemum ； Ultrasonic extraction ； Total solids ； Total polyphenolic compounds ； Flavonoids ； Sensory evaluation