薏仁加工產品貯存期間之品質變化

The Quality Change of Processed Adlay Product During Storage Period

梁貽翔(Yi-hsiang Liang)

指導教授 ： 江文章

共同指導教授 ： 許順堯

國立臺灣大學/生物資源暨農學院/食品科技研究所/碩士(2006年)

https://doi.org/10.6342/NTU.2006.10439

摘要

薏苡（Coix lachryma-jobi L.var. mayuen Stapf）是禾本科一年生草本植物。許多文獻指出其具有相當多的生理活性成分，對於人體有許多的益處。有業者將薏苡為主原料，加入牛蒡、甘草及靈芝以擠壓的加工方式作成含薏仁保健食品。本實驗的主要目的是為了瞭解本保健食品之貯存安定性，乃參照行政院衛生署健康食品安定性的規範，分別做了長期試驗（25℃ / 60％RH）及加速試驗（40℃ / 75％RH）各半年，來分析其有效成分及指標成分含量的變化，以評估其貯存安定性。
實驗結果得知，水分、灰分、粗脂肪、粗蛋白、膳食纖維及三萜類（triterpenoids）在長期及加速試驗中無顯著的變化（p>0.05）。在長期試驗第三個月時，stigmasterol、β-sitosterol及過氧化價有顯著的變化（p<0.05），在第六個月時酸價、總多酚（polyphenols）、薏仁酯（coixenolide）及campesterol也有顯著的變化（p<0.05），而脂肪酸在第六個月時尚未出現顯著變化（p>0.05）。在加速試驗第兩個月時，過氧化價、campesterol、stigmasterol、β-sitosterol、脂肪酸及薏仁酯呈現顯著的變化（p<0.05），酸價及總多酚在第四個月時也有顯著的變化（p<0.05）。由過氧化價的變化可以得知，含薏仁保健食品的貯存安定性有待改進。

關鍵字

薏仁 ； 貯存 ； 安定性

並列摘要

Adlay (Coix lachryma-jobi L.var. mayuen Stapf) is the herbage of the grass family. Many researches have referred that adlay possesses some physiological activities and have a lot of health benefits to the human body. Some processors make adlay as main raw material with burdock, licorice root and ganoderma to become health food by extrusion. The aim of the present study was to obtain the information on the storage stability of the product. Following the guideline of health food stability tests of Department of Health, Executive Yuan, R.O.C., we designed the six-month long-term (25℃ / 60%RH) and accelerated (40℃ / 75%RH) storage tests to evaluate the storage stability by analyzing the change of the effective and indicative components.

The moisture, ash, crude fat, crude protein, dietary fiber and triterpenoids showed no significant difference during the storage period (p>0.05). In the long-term test, the peroxide value, stigmasterol and β−sitosterol had significant difference after storage for three months (p<0.05). The coixenolide, acid value, campesterol, total polyphenols, and showed significant difference after storage for six months (p<0.05). The fatty acids showed no significant difference after storage for six months (p>0.05). In the accelerated test the peroxide value, fatty acid, campesterol, stigmasterol, β−sitosterol, and coixenolide showed significant difference after storage for two months (p<0.05). The acid value and total polyphenols showed significant difference after storage for four months (p<0.05). The change of the peroxide value showed that the storage stability of the health food still requires improvement.

並列關鍵字

adlay ； storage ； stability

參考文獻

江文章。2000。薏仁加工食品輔助抑制腫瘤功效之評估。醫護科技

and Selenium in the chemoprevention of mammary

夏詩閔。 2001。薏苡籽實萃取物對大鼠卵巢性類固醇激素、腦下腺黃體促素和濾泡剌激素分泌之效應。國立台灣大學食品科技研究所

A.O.A.C (Association of Official Analytical Chemists),

Hoewitz, W. 1980. Methods of Analysis. 13th ed.