包裝及溫度對大和當歸儲存期限及有效成分含量之影響

Shelf Life and Functional Components Change in Angelica acutiloba under Different Storage Condition

林相仁(Shian-Ren Lin) ； 邱淑媛(Shu-Yuan Chiou)

《臺灣農業化學與食品科學》 54卷1期 (2016/02) Pp. 28-36

https://doi.org/10.6578/TJACFS.2016.004

摘要

大和當歸為花蓮重要特用作物之一，具有免疫調節及促進造血功能等活性。花蓮地區生產之當歸不同於其他產地以乾品使用，主要推廣鮮食。然新鮮當歸之保存條件及儲存期限尚未明確調查。本研究即調查保存條件對新鮮當歸品質以及儲存結束後有效成分之變化。當歸採收洗淨後分別以有洞蔬菜包裝袋及真空包裝袋包裝，儲存於室溫、4及-20℃ ，儲存結束後將當歸乾燥並分析抗氧化能力及阿魏酸等有效成分含量；結果顯示儲存期限最長為冷凍及冷藏真空包裝，主要變質原因皆為發黴。各處理切面色澤均隨時間變黑，有洞包裝組除變黑外，重量均隨儲存時間降低。儲存後各處理之阿魏酸含量均顯著上升，常溫儲存之當歸藁本內酯含量顯著下降。常溫儲存之DPPH抗氧化能力顯著上升，冷藏真空包裝及冷凍組TEAC抗氧化能力顯著下降。綜合以上結果，當歸儲存以真空包裝配合冷凍儲存儲存期限最長，其次為冷凍配合有洞蔬菜包裝或冷藏配合真空包裝。

關鍵字

大和當歸 ； 儲存條件 ； 儲存期限 ； 有效成分 ； 抗氧化能力

並列摘要

Angelica acutiloba is one of the important special botanicals in Hualien. It contained various kinds of functional components and leaded to many functions such as immunomodulation and hematopoiesis improvement. A. acutiloba in Hualien generally sold as fresh root. Proper storage condition and shelf life have not investigated yet. This study focused on the quality changes including weight, appearance, functional components and antioxidative activities of different packages and temperatures. The roots of A. acutiloba were packed in vegetable bag or vacuum bag after washing and were stored at room temperature, 4℃, or -20℃. Vacuum bag-packed samples stored at 4℃ and -20℃ had the longest shelf life. Moldy was the main cause of spoilage. The color of cutting surface turned black during storage in all experiments. The weight of roots packed with vegetable bag decreased during storage. The content of ferulic acid significantly increased after storage in all conditions. The content of Z-ligustilide significantly decreased in those stored at room temperature. DPPH activity increased under room temperature storage. TEAC activity significantly decreased at 4℃ with vacuum bag and frozen storage. Overall, the longest shelf life observed in frozen sample packed with vacuum bag, followed by frozen storage packed with vegetable bag and chilled storage with vacuum packing.

並列關鍵字

Angelica acutiloba ； Storage condition ； Shelf life ； Functional components ； Antioxidative activity