天然色素導入豆乾著色之可行性剖析

The feasibility study of using natural pigment as food colorant on dried tofu coloring

何珮華(Pei-Hua He)

指導教授 ： 潘敏雄

國立臺灣大學/生物資源暨農學院/食品科技研究所/碩士(2017年)

https://doi.org/10.6342/NTU201701714

摘要

經常出現在臺灣家常菜餚豆乾被檢驗出含致癌物二甲基黃，商業用於豆乾染色之人工合成食用色素(artificial food colors, AFCs)如黃色五號、紅色六號，過去研究則發現當兒童攝取量 ≥ 50 mg時，過動行為及過敏現象較攝取< 50 mg明顯，但事實上該劑量尚未超過美國FDA建議人工合成食用色素(AFCs)兒童每日攝取量(黃色五號：112.5 mg)。而作為豆乾著色劑之一的醬油中含有微量甲基乙二醛(methylglyoxal, MGO)，近來研究發現該化合物與神經功能喪失有關，造成食用醬油對於健康危害之風險。隨著健康意識的抬頭，食用著色劑不再被視為一種必要的添加劑，世界各國逐漸嚴格限量過去具有健康危害爭議的人工化學合成色素之使用，使得尋找替代人工化學合成色素相對安全健康之染色材料成了當務之急。有鑑於此，本研究將提出一個以豆乾作為著色篩選平臺，藉由色彩三原色紅黃藍調和概念，探討臺灣市場流通之天然染色素材，以組合式配方由液相系統轉移至固相系統之著色效果，尋得色調搭配良好之豆乾染色比例，評估天然色素作為未來豆乾著色劑之可能性，在保有傳統認知豆乾為黃褐色飲食文化之下，將豆乾食品推向更符合現今社會食品安全之需求與健康飲食的概念，並藉由上色過程增加後端殺菌柵欄高度，以期達到延長豆乾貨架期之目的。同時透過PC12 (rat adrenal medulla pheochromocytoma)細胞，探討每日膳食中甲基乙二醛暴露量對於神經細胞所造成的危害風險。本實驗結果顯示調色配方G0.2：0.8及C0.08：0.92其消費者眼睛感官品質接受性以及購買慾望與市售豆乾相當，顯示本次實驗使用之天然色素Gardenia yellow、Curcumin、Radish red具成為未來豆乾染色素材之潛力；而增加後端殺菌欄柵高度以及低溫貯存之柵欄高度皆可抑制微生物的活動，其中以增加低溫貯存之柵欄高度更能輔助保存期限延長。臺灣市售醬油、可樂透過HPLC定量換算其每日膳食暴露濃度分別為9.54及52.73 µM，無論在同一代細胞或是隔代細胞，在統計上皆無顯示甲基乙二醛(< 50 µM)影響PC12生長，因可免除醬油、可樂中甲基乙二醛膳食暴露量對於神經細胞PC12生長危害之憂慮。

關鍵字

天然色素 ； 豆乾 ； 液相系統轉移至固相系統之著色效果 ； 消費者感官品評 ； 甲基 乙二醛 ； PC12大白鼠腎上腺髓質嗜鉻細胞瘤(rat adrenal medulla pheochromocytoma)細胞

並列摘要

Carcinogen methyl yellow had been examined in soy products such as dried tofu in Taiwan. Further researches had indicated that artificial food colors (AFCs) for instance the common food colorant on dried tofu cochineal red A and sunset yellow had also been shown to affect children’s intelligence, attention, hyperactivity, and allergy when children consumed ≥ 50 mg . In addition, the soy sauce, which is often used as coloring agent of dried tofu contains tiny methylglyoxal (MGO) which is harmful to the organism. As mentioned above, our aim of this study will get some optimal dyeing formulas which can replace artificial food colors as food colorants on dried tofu. To investigate into the possibility of prolonging the shelf life of pressed tofu by secondary heating, dyeing formulas and refrigeration. Through the same generation and filial generation PC12 (rat adrenal medulla pheochromocytoma) cell to assess the effects of methylglyoxal on neuron cellular morphology and cell cycle at the dietary exposure in soy sauce and cola. We found that dyeing formulas G0.2：0.8 and C0.08：0.92 had the consistency about the consumer eye sensory quality acceptance and the desire to buy between the colors of commercial dried tofu. The natural pigments used in our experiment: Gardenia yellow, Curcumin, and Radish red would be food colorants of dried tofu in the future. In the total plate count of dried tofu test, the result showed that the secondary heating and refrigeration were helpful for controlling the growth of microorganism on dried tofu. The results from the same generation and filial generation PC12 cell suggested that dietary exposure of methylglyoxal (<50 μM) in soy sauce and cola did not affect neuron cellular morphology and cell cycle significantly.

並列關鍵字

natural pigments ； dried tofu ； the coloring from liquid phase system to solid phase system on dried-tofu ； the sensory evaluation of consumers ； methylglyoxal ； PC12 (rat adrenal medulla pheochromocytoma) cell

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