桑椹果乾加工過程中白藜蘆醇與白藜蘆醇苷含量變化之研究

Effect of Drying Process on the Resveratrol and Piceid Content of Mulberry (Morus atropurpurea) Fruits

呂紹亦(Shao-Yi Leu)

指導教授 ： 許明仁

國立臺灣大學/生物資源暨農學院/園藝學研究所/碩士(2009年)

https://doi.org/10.6342/NTU.2009.01015

摘要

白黎蘆醇(Resveratrol，trans-3,4',5-trihydroxystilebene)，為植物體內天然對二苯代乙烯類(stilbene)的二次代謝產物，主要因植株對真菌病害感染或逆境之反應而得。植物組織在正常的條件下只能合成極少量的白藜蘆醇，較大量的合成需要外界生物和理化因子的壓迫來誘導，如病原菌的接種，或輕微的逆境處理，包括乾燥處理、短波紫外光(UV-C)照射處理。產品則會因日光照射設或是直接烘乾的方法不同而影響白藜蘆醇的生成含量。
本研究之目的在探討以不同光源照射處理桑椹果實，分析白藜蘆醇生成含量，並利用日曬與熱風乾燥進行桑椹果實脫水處理，探討桑椹果實脫水加工過程中白藜蘆醇與白藜蘆醇苷之含量變化。
結果顯示桑椹果實使用光源照射加熱風乾燥，可顯著提昇果乾內白藜蘆醇的含量(Blue light+hot air drying 2day: 8.86±0.17mg/g)。將桑椹果乾進行儲藏試驗後發現7週後白藜蘆醇仍維持一定的含量(1.49±0.04mg/g)，桑椹果乾清除自由基能力亦隨著儲藏時間而下降，在第3週後下降速率減緩(2.2%至37.53%)。

關鍵字

桑椹 ； 乾燥 ； 白藜蘆醇 ； 白藜蘆醇苷

並列摘要

Resveratrol(Resveratrol,trans-3,4',5-trihydroxystilebene), for the natural plant stilbene type (stilbene) secondary metabolites, mainly due to fungal diseases of plants or the response to infection or stress derived. Plant tissue in normal conditions only a very small amount of resveratrol synthesis, the synthesis of a large-scale needs external factors to induce the oppressed by biological and physical, such as pathogen inoculation, or minor adversity, including drying, short-wave violet light (UV-C) irradiated. Products will be set up due to sunlight or drying directly affected by differences in the method of formation of resveratrol content.
The purpose of this study to explore a different light irradiation of mulberry fruit processing, analysis of resveratrol generated content, and take advantage of the sun and hot air drying of mulberry fruit dehydration to deal with, to explore the fruits of mulberry dehydration process Veratryl resveratrol and white changes in the content of glycosides.
The results showed that the use of mulberry fruit dry air source heat exposure can significantly enhance the effect of resveratrol content in stem (Blue light+hot air drying 2day: 8.86±0.17mg/g). Mulberry fruit will dry storage tests carried out seven weeks after the resveratrol found still maintain a certain content (1.49±0.04mg/g), dry fruit Mulberry free radical scavenging ability decreased with the storage time in the first 3 weeks after slow rate of decline (from 2.2 to 37.53%).

並列關鍵字

Mulberry ； ResveratrolPiceid ； Drying

參考文獻

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