低壓脈衝電場對花生芽菜生長之影響

花生富含營養價值，除高含油量、蛋白質外，亦含有類黃酮及白藜蘆醇等營養物質，且花生發芽過程中，不僅會影響蛋白質和油脂含量，還會提高總酚、類黃酮及白藜蘆醇等機能性成分，增加抗氧化活性，因此花生芽是極具有潛力的機能性食品。有文獻證明了脈衝電場(PEF)在食品工業中多種應用的可行性，例如殺菌、提升萃取率、種子發芽率和改善植物營養價值等，因此本實驗欲研究PEF的處理對花生發芽率、抗氧化物質含量與抗氧化活性的影響。實驗條件為不同PEF電壓0.1 (A組)、0.5 (B組)、1 kv/cm (C組)與5 kv/cm(D組)處理花生10分鐘，觀察其對發芽率與種皮表面之影響；另外以此條件每天處理花生芽並於不同生長天數(0、1、2、4、6或8天)檢測抗氧化物質(包括總酚、類黃酮與白藜蘆醇)含量與抗氧化活性(包括DPPH與ABTS清除率、螯合亞鐵能力與還原力)。結果顯示，PEF-B組處理種子24小時後發芽率達82%，相較於控制組的70%；27小時後B組發芽率則達95%，控制組為86%，證實此PEF處理條件可提高發芽率與縮短發芽時間。此外，整體的抗氧化結果顯示各組皆隨著生長天數有上升的趨勢，但以B組提升最多。最後以此條件開發花生芽油以及觀察儲藏期間的品質變化。結果顯示，與未處理的花生油相比，花生芽油有較高的總酚及白藜蘆醇含量，但同時酸價與過氧化價也較高。此結果將提供未來PEF處理法應用於開發新產品之參考。

關鍵字

脈衝電場；發芽率；抗氧化試驗；白藜蘆醇；花生芽

並列摘要

The Contents of Abstract in This Thesis: Peanut is rich in nutritive value. In addition to high contents of oil and protein, it also contains nutrients such as flavonoids and resveratrol. In the process of peanut germination, it dose not only affect contents of protein and oil but also increases the amounts of functional ingredients such as phenols, flavonoids and resveratrol and the antioxidant activities. Thus, peanut sprouts are highly promising functional foods. Some studies have demonstrated the feasibility of pulsed electric field (PEF) for multiple applications in the food industry such as sterilization, increasing extraction rate and seed germination rate and improving nutritional value. Therefore, this experiment intended to explore the effects of PEF treatment on peanut germination rate, antioxidant contents and antioxidant activities. The seed germination rate and the see coat surface observed by SEM was studied after applying different voltages of 0.1 (group A), 0.5 (group B) and 1 kv/cm (group C) for 10 minutes. Moreover, the contents of antioxidants (polyphenols, flavonoids and resveratrol) and the antioxidant activities (DPPH and ABTS free radical scavenging activity, ferrous ion chelating ability and reducing ability) in peanut sprouts treated every day under these PEF conditions were determined at the 0, 1st, 2nd, 4th, 6th, and 8th day. The results show that after 24 hours the germination rate of the PEF (Group B)-treated seeds is 82%, and that for the control group is 70%; After 27 hours, the germination rate of these treated seeds reaches 95%, compared to 86% in control group, confirming that this PEF treatment can increase the germination rate and shorten the germination time. Regarding the overall antioxidant results, all groups tend to increase during sprouting, among which Group B increases the most. Finally, this condition was used to develop a new product, peanut sprout oil, and the oil quality during storage time was also observed. The results show that, compared to the untreated peanut oil, the oil made from sprouted peanuts has higher contents of polyphenols and resveratrol but also has higher acid value and peroxide value. These results provide information for PEF treatment to be applied in the development of new products in the future.