- 學位論文
薏仁麩皮萃取物儲存期間之品質變化
Quality changes of adlay bran extract during storage
若您是本文的作者，可授權文章由華藝線上圖書館中協助推廣。
摘要
薏苡 (Coix lachryma-jobi L. var. ma-yuen Stapf) 為一年生草本植物，自古以來不僅可供食用，也是重要的藥膳和食療之材料。近年研究指出薏苡籽實具抗發炎、抗腫瘤、增強免疫力等生理活性，且帶有麩皮的薏仁較精白薏仁效果佳。薏仁麩皮 (adlay bran, AB) 不僅含豐富的脂質、蛋白質、膳食纖維等營養成分，還包括具有生理活性之植物化學成分 (phytochemicals) 如固醇類 (sterols)、酚酸/醛類 (phenolic acids / aldehydes)、類黃酮 (flavonoids)、內醯胺類 (lactams)、木酚素 (lignans) 等可做為良好的健康素材；為促使該健康食材可獲得廣泛應用，本研究將評估薏仁麩皮萃取物 (AB extract) 成為保健食品之觀點為研究方向，以了解薏仁麩皮萃取物貯存安定性，根據行政院衛生署健康食品安定性試驗之模式，本研究分別測試長期試驗 (25 °C / 60% RH) 及加速試驗 (40 °C / 75% RH) 各半年期，分析植物固醇含量與油脂品質指標之酸價 (acid value, AV) 與過氧化價 (peroxide value, POV)，以評估薏仁麩皮萃取物於貯藏期間之品質變化。結果顯示，在長期試驗中，薏仁麩皮萃取物之酸價隨貯存時間增加有上升趨勢，且貯存兩個月時酸價呈顯著上升 (p<0.05)；過氧化價則隨貯存時間增加而顯著上升 (p<0.05)；菜油固醇 (campesterol) 與豆固醇 (stigmasterol) 含量於貯存兩個月時呈顯著下降 (p<0.05)，β-穀固醇 (β-sitosterol) 與豆固烷醇 (stigmastanol) 含量於貯存六個月時呈顯著下降 (p<0.05)。在加速試驗中，薏仁麩皮萃取物之酸價與過氧化價隨貯存時間增加而顯著上升 (p<0.05)，campesterol、stigmasterol與β-sitosterol含量於貯存兩個月時呈顯著下降 (p< 0.05)，stigmastanol含量於貯存六個月時呈顯著下降 (p<0.05)。綜合上述，薏仁麩皮萃取物在安定性試驗環境中其植物固醇含量隨貯存時間增長而有下降趨勢，且伴隨酸價與過氧化價之上升趨勢，表示薏仁麩皮萃取物的貯存安定性有待改善。
並列摘要
Adlay (Coix lachryma-jobi L. var. ma-yuen Stapf) is an annual crop, has long been used in traditional Chinese medicine (TCM) and a nourishing food. Recent studies have shown the effects of adlay are benefit to treat tumor and inflammation. Furthermore, the dehulled adlay has higher activity than polished adlay, especially in the adlay bran. Adlay bran is rich in lipids, protein, dietary fiber and functional phytochemicals as well as healthy materials. The phytochemicals of adlay reported in the literature include sterols, phenolic acids, phenolic aldehydes, flavonoids, lactams and lignans. To promote functional materials utilized comprehensively, this study supposed adlay as a nutritional supplement to evaluate the storage stability according to Health Food Management Law published by Department of Health. In six months experimental period, we designed the long term testing (25 °C / 60% RH) and accelerated testing (40 °C / 75% RH) to evaluate the storage stability by measuring the phyosterols content, acid and peroxide values. In the long term testing, the acid value of adlay bran extract increased significantly (p < 0.05) after storage for two months, peroxide value increased significantly (p < 0.05) with increase of storage time. The contents of campesterol and stigmasterol in the adlay bran extract decreased significantly (p < 0.05) after storage for two months, β-sitosterol and stigmastanol decreased significantly (p < 0.05) after storage for six months. In accelerated testing, the acid and peroxide values of adlay bran extract increased significantly (p < 0.05) with increase of storage time. The contents of campesterol, stigmasterol and β-sitosterol decreased significantly (p<0.05) after storage for two months, and stigmastanol decreased significantly (p<0.05) after storage for six months. Above all, the contents of phytosterols in the adlay bran extract decreased after storage, with increase of acid and peroxide values after storage. So the storage stability of the adlay bran extract still requires improvement, and the storage environment shall be noticed that to ensure quality of adlay bran extract.
參考文獻
行政院衛生署。2005。藥品安定性試驗基準。台北。
李明怡。2008。薏仁麩皮中防癌及抗發炎活性成分之分離與鑑定。國立臺灣大學食品科技研究所博士論文。台北。
林靜慧。2007b。薏苡籽實乙醇萃取物及其次區分層對人類癌細胞生長之影響。國立臺灣大學食品科技研究所碩士論文。台北。
施純光。2004。薏仁對大腸癌形成之影響。台灣大學食品科技研究所。博士論文。台北。
徐志穎。2010。薏仁麩皮乙醇萃取物乙酸乙酯區分層對於人類乳癌細胞生長之影響。國立臺灣大學食品科技研究所碩士論文。台北。