機能性香椿飲料之研發

Development of functional Toona sinensis drinks

黃美斳(Mei-Chin Huang)

指導教授 ： 楊季清

國立屏東科技大學/農學院/食品科學系所/碩士(2008年)

https://doi.org/10.6346/NPUST.2008.00152

摘要

香椿為楝科之落葉喬木，為健康無農藥殘留之虞的安全作物，含有高量酚酸類化合物和類黃酮物質，具有抗氧化維生素包含ß-carotene、ascorbic acid 和tocopherols等，不會因為烹煮和胃液消化而破壞抗氧化力，適合採用此植物為原料，運用於加工製備上；本實驗利用以不同萃取條件、用酸種類、細微化程度、pH等加工方式調配，並以抗氧化能力（清除DPPH自由基能力、FRAP 還原力、總酚含量）為依據。結果顯示細微化處理之香椿葉以85℃恆溫振盪加熱15分鐘，搭配超音波萃取15分鐘，其抗氧化力較新鮮葉及乾燥葉高；微米香椿汁濃度10 mg/mL以檸檬酸調整至pH 3，其清除DPPH自由基能力為56.50%、FRAP 還原力 (3902.02 μmol/L)、總酚含量 (84.24 mg/100 mL)，經由殺菌釜滅菌15分鐘，抗氧化能力具有提升之作用，可能和梅納反應產生新物質有關。儲藏試驗中添加檸檬酸組者較未添加檸檬酸組之清除DPPH自由基能力、FRAP 還原力、總酚含量具有維持作用，且儲存於4℃下較25℃保持較佳之抗氧化能力和亮度表現，並於儲存4℃以添加檸檬酸組，未見微生物污染。奈米處理原料為未來食品業者的新趨勢，但受限於成本、產量和以及安全性問題，故需做進一步的評估。嗜好性品評以九分制之評分方式，結果以稀釋100倍之微米化香椿飲料產品其風味具有顯著差異，且產品經4個月之儲藏試驗，結果於4℃和25℃下皆無微生物生長繁殖，並於4℃儲存下保存其抗氧化能力和亮度較佳，藉以開發香椿飲料之依據。

關鍵字

香椿 ； 抗氧化能力 ； 細微化加工

並列摘要

Toona sinensis (TS), which belongs to the family Meliacceae, is one of healthy and safety plant, many researchs indicated that TS had a large amount of derivatives of phenolic acid and flavonols, also measured high essential vitamin antioxidants including: ß-carotene, ascorbic acid and tocopherols, not affected by freezing, boiling and was resistant intestinal digestion. This research was to investigate the effects of extracted condition, kinds of acidity regulators, micro-processing, and pH to preserve more antioxidant activities (DPPH free radical scavenging activity, reducing power and total phenol) to development of TS healthy drink. The results showed that micro-processed TS leaves increase antioxidant activity than fresh TS leaves and hot air dehydrated TS leave extra work. The micro-processing TS when conditions by concentration 10 mg/mL, 85℃ with sonication extracted 15 minutes and adjust pH 3 which had better results of DPPH free radical scavenging activity (56.50%), total phenol (84.24 mg/100 mL) and FRAP (3902.02 μmol/L). Storage in 4℃ had better results of 25℃ keep with antioxidant activity and more clearly. Nano processing is the future food operator's new trend, but is been limited by cost, yield with and safety problem, so need to do further valuation. Sensory evaluation of micro-processing TS functional drinks showed that 100 times dilute was the most favored choice for most people. The antioxidant capacity protection remained for citric acid treated and 4℃ stored during storage 4 months. Products stored at 25℃ color were declined than 4℃ during storage 4 months, and storage in 4℃ or 25℃ without microbiological growth. Through the analysis which develops the most suitable parameter combination of improve the antioxidant activity.

並列關鍵字

Toona sinensis ； antioxidant activity ； micro-processing

參考文獻

江伯源、練怡伶、陳世雄、林宜信。2007。超音波輔助對杭菊萃取液酚類化合物及官能品評之影響。台灣農業化學與食品科學45(2):101-7。

林佩伶、王正新、賴麗旭。2006。不同乾燥處理對小麥苗粉水萃取物抗氧化性之影響。台灣農業化學與食品科學 44:6-14。

施蒨蓉、賴麗旭。2006。調整pH值及添加水合膠對小麥苗汁品質之影響。台灣農業化學與食品科學44(2):75-82。

曹瑞慈。2004。添加不同量之香椿或迷迭香對生鮮雞肉香腸於4℃儲存期間其品質之影響。中興大學畜產研究所碩士學位論文。

許哲銘。2005。醃漬液中添加不同量紅麴或香椿對蜜汁火腿品質之影響。中興大學畜產研究所碩士學位論文。