料理前後的洋菇與波特菇之總抗氧化能力比較

Comparison of the Total Antioxidant Capacity of Champignon and Portobello Mushroom Before and After Cooking

呂家棋(Chia-Chi Lu)

指導教授 ： 葉華光

中原大學/理學院/化學研究所/碩士(2021年)

https://doi.org/10.6840/cycu202100271

摘要

近年來，全世界掀起一股運動風，運動人口越來越多。很多人想藉由運動達到減肥減重效果，然而該怎麼運動、快速回復體力以及搭配與控制飲食習慣，顯得十分重要。菇類好處不僅限於對健康有益，在西餐甚至是中餐都是不錯的紅花及綠葉。洋菇和波特菇的營養價值源於其化學成分，其含有豐富蛋白質外，還富有膳食纖維、維生素、礦物質以及人體所需的氨基酸。
本實驗先模擬洋菇在三種溫度(0 oC、70 oC和100 oC)狀態下，進行乾燥，並將其研磨成粉狀檢測DPPH與FRAP；實驗模擬將乾燥後經過研磨的洋菇粉末在酒精溶劑、加熱板設定40 oC、磁石攪拌四個小時的環境下，測得最佳乾燥條件為70 oC。透過抗氧化檢測方法：DPPH自由基清除能力、Ferric ion Reducing Antioxidant Power (FRAP)、總多酚、類黃酮、水解單寧和縮合單寧去檢測洋菇與波特菇，以及不同料理後抗氧化能力的差異並比較之。
藉由抗氧化檢測方法，洋菇跟波特菇含有豐富的總多酚。在現代健康餐的風行下，料理少油少鹽，不多添加額外調料，洋菇/波特菇很適合清炒。川燙後DPPH有明顯上升，但FRAP卻是損失最多，因此說明水可能不是唯一最好的烹飪方法，且在過度的烹飪時間下，會造成營養物質在高溫下被破壞及部分流失在水中。另一方面，常見料理中，洋菇適合義式香煎，波特菇適合焗烤。至於不同料理之發酵，優點是有益生菌的存在。
研究結果可作為數據庫，提供有關不同烹飪方法對洋菇與波特菇抗氧化潛力的影響，並可能鼓勵食品行業推薦特定的烹飪方法，以幫助維持我們所食用菇類的抗氧化特性。未來可以進一步的研究，洋菇/波特菇中的總多酚包含哪些。

關鍵字

洋菇 ； 波特菇 ； 抗氧化能力 ； 烹飪 ； 自由基清除能力 ； 三價鐵還原抗氧化能力 ； 總多酚

並列摘要

Many people want to lose weight through their exercise. How do exercise, get strength back, and match and control eating habits are very important. The nutritional value of Champignon and Portobello mushroom originates from its chemical composition. The crude protein, Carbohydrates, fat, Dietary fiber, Sugars, Protein, Water, Pantothenic acid, Riboflavin, Niacin, Vitamin C, Iron and ash contents as well as the amino acid composition are favourable.
This experiment first simulates the dried mushrooms at three degrees Celsius and pulverized them to detect DPPH and FRAP. Mushroom powder at 70 degrees Celsius in an alcohol solvent, magnetic stirrering, and stirring at 40 degrees Celsius for four hours was a best method.
Antioxidant methods: DPPH free radical scavenging ability, Ferric Reducing Antioxidant Power (FRAP), total polyphenols, flavonoids, hydrolyzed tannins and condensed tannins. It detected Champignon and Portobello mushroom and compare them in different dishes.
With antioxidant testing methods, Champignon and Portobello mushroom are rich in total polyphenols. Eating clean is cooking with less oil and less salt. The Champignon and Portobello mushroom are suitable for stir-frying., DPPH increased significantly, but FRAP lost the most after boiling. Therefore, water is not the only best cooking method. This is means that the excessive cooking time is caused by the destruction of nutrients at high temperatures and partial loss in water. On the other hand, in common dishes, Champignon is suitable for Italian dish, and Portobello mushroom is suitable for gratin. As for the fermentation of different dishes, the advantage is the existence of probiotics.
The research results can be used as a database to provide information on the effects of different cooking methods on the antioxidant of Champignon and Portobello mushroom, and may encourage the food industry to recommend specific cooking methods to help maintain the antioxidant properties of the mushrooms we eat. In the future, we can further study what the total polyphenols in Champignon and Portobello mushroom contain.

並列關鍵字

Champignon ； Portobello mushroom ； Antioxidant Capacity ； Cooking ； DPPH ； FRAP ； Total polyphenols

參考文獻

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