- 學位論文
不同加工條件對苦杏仁品質之影響
Effects of different processing conditions on the quality of bitter almonds
摘要
本研究首先以HPLC建立苦杏仁素與苯甲醛的檢測方法，苦杏仁素、苯甲醛及內部標準品均有良好的分離效果，且具有良好的回收率及準確度。苦杏仁中苦杏仁素的含量會隨著儲存溫度的上升、研磨粒徑愈小，有顯著上昇的趨勢。苦杏仁在一般加工操作(水煮、焙炒、微波)後，發現其中的苦杏仁素皆減少；而在不同的加工溫度(功率)與時間下，減少的情形又各有不同，其中以溫度80℃水煮60 min，苦杏仁素5.59 mg/g最低；60%全功率(530 W)微波6 min，苦杏仁素23.55 mg/g最高。苦杏仁素水解產物苯甲醛，在所有的加工操作下都有增加，例外的僅在100℃下的水煮加工；同樣的，以60%全功率微波6 min之苦杏仁，苯甲醛0.66 mg/g最高。研究結果又顯示，加工中水分的參與會影響苦杏仁素的含量，乾燥方式則影響苯甲醛之含量。進ㄧ步將水煮、焙炒與微波後之苦杏仁，先浸泡水後再研磨，其苦杏仁素含量皆有顯著的下降；苯甲醛的含量在100℃焙炒40 min及60%全功率微波6 min下，分別損失了0.1及0.02 mg/g。值得注意的是，在100℃水煮20 min的加工條件下，苯甲醛的含量由原先的0.11 mg/g增加到0.17 mg/g。油脂分析結果顯示，當加工溫度達100℃時，隨著加工時間延長，苦杏仁油脂中的過氧化物會快速的增加，且脂肪酶引起的苦杏仁油脂分解產生游離脂肪酸，導致苦杏仁油脂酸價的提高。在色澤方面隨著加工時間的增加，其色澤也隨之加深。苦杏仁以100℃水煮加工40 min，有最高的整體接受性。
並列摘要
The analysis methods of amygdalin and benzaldehyde had been established by HPLC. Amygdalin, benzaldehyde and the internal standard were well and efficiently separated, and results of validation tests showed perfect recovery rate and accuracy. The amygdalin contents in bitter almonds showed increasing trend with an increase of storage temperature and a decrease of particle size. The amygdalin contents in bitter almonds were decreased by general processing practices (boiling, roasting, microwaving). The decreases of amygdalin content would be affected by different processing temperature (power) and time. In particular, the lowest amygdalin content was 5.59 mg/g processed by boiling at 80℃ for 60 min; the highest amygdalin content was 23.55 mg/g processed by microwaving at 60% full power (530 W) for 6 min. The contents of benzaldehyde generated by the hydrolysis of amygdalin were found increased in all conditions of practices except those boiling at 100℃. Similarly, the highest benzaldehyde content was 0.66 mg/g processed by microwaving at 60% full power for 6 min. Results of the study had also shown that amygdalin contents were affected by the participation of water during processing, whereas benzaldehyde contents were affected by drying methods. Furthermore, the amygdalin contents of boiled, roasted and microwaved bitter almonds were decreased significantly, when they were grinded after soaked in water. The benzaldehyde contents were lost for 0.1 and 0.02 mg/g, when bitter almonds were roasted at 100℃ for 40 min and microwaved at 60% full power for 6 min, respectively. It was worth to notice that the benzaldehyde contents increased from 0.11 to 0.17 mg/g under boiling at 100℃ for 20 min. Results of the oil analysis had shown that the peroxide value in the oil of bitter almonds were increased with the increasing time of processing at 100℃, and the acidic value of the oil of bitter almonds was increased with production of free fatty acid which was caused by the lipase induced hydrolysis of almond oil. Colors of bitter almonds were darkened with the increasing time of processing. The bitter almonds, processed by boiling at 100℃ for 40 min, have the highest overall acceptability.