無花果發酵液之抗氧化特性分析

Analysis of Antioxidant Properties of Fermented Fig (Ficus carica L.) Juice

余敏揚(Ming-Yang Yu)

指導教授 ： 楊源昌

國立虎尾科技大學/文理學院/生物科技研究所/碩士(2014年)

摘要

隨著人們健康意識提高，如何改善身體機能達到健康及預防疾病發生成為重要的課題。無花果為人類最早栽種之果物之一，其營養價值與藥理性質在保健及藥用價值上極高，但不易保存、運輸及裂果情形限制了鮮果的銷售。近年來，加工處理有利於改善其缺點，其中發酵食品已知有助於身體健康。故本研究目的主要是藉由發酵改善無花果的品質，並評估經酵母菌、乳酸菌、醋酸菌及其不同組合菌種的抗氧化效果及對發酵液進行品評試驗。無花果發酵液之抗氧化活性測試包含清除DPPH自由基能力、還原能力、總抗氧化能力、清除超氧自由基能力及抑制脂質過氧化能力等活性測試，並利用福林酚試劑測其總酚含量。根據結果顯示，無花果經由發酵後比新鮮無花果汁有良好的抗氧化活性及總酚含量。整體上，單菌中以酵母菌及乳酸菌的發酵有良好的清除DPPH自由基、還原能力、清除超氧自由基效果及總酚含量，酵母菌的發酵分別最高達 90.75 %、0.884 ± 0.035、85.86 % 及146.94 ± 1.6705 ppm；乳酸菌的發酵分別最高達 89.75 %、0.99 ± 0.022、85.31 % 及138.64 ± 2.4176 ppm，但在抑製脂質過氧化及總抗氧化能力中以酵母菌的發酵有較好的效果，分別最高達 55 % 及 81.72 %。混合菌種之間以醋酵菌的發酵在DPPH自由基、還原能力、總抗氧化能力、抑製脂質過氧化及總酚含量上比其他混菌的發酵來的好，最高分別達89.02 %、0.805 ± 0.035、79.50 %、127.619 ± 0.4248 ppm。當糖度為 17 °Bx 時，乳酸菌的發酵在總抗氧化能力、抑制脂質過氧化能力及總酚含量上比 10°Bx 乳酸菌的發酵好，最高分別達 80.44 %、37.85 %、163.06 ± 4.7468 ppm；醋酵菌則比10°Bx 醋酵菌來的差。在品評試驗中，酵母菌的發酵在香氣及整體喜好程度受試驗者好評，口感上則以乳酸菌的發酵最好，且在整體喜好上得分則近於酵母菌的發酵。

關鍵字

無花果 ； 發酵 ； 酵母菌 ； 乳酸菌 ； 醋酸菌 ； 抗氧化活性

並列摘要

Along with the increase of people's health awareness, how to improve bodily functions to achieve health and prevention of disease had become an important issue. The fig was one of the earliest fruit cultivated by human, its nutritional value and pharmacological properties had excellent on health-protection and medicinal, but its preservation, transportation and splitting limit the sales of its fresh fruit. Recently, the processing conducive to improve its drawbacks, in which fermented food is known to contribute to physical health. The main purpose of this study is to improve figs quality by fermentating and evaluating the antioxidant properties of different fermented fig juice and conducted sensory evaluation tests on fermented fig. The analysis of fermented fig juices antioxidant properties includes scavenging activity of DPPH radicals, reducing power, total antioxidant capacity, scavening activity of superoxide anion radicals and inhibiting of lipid peroxidation. In addition, we used the Folin phenol reagent to measured contents of total phenolics of fermented fig juice. According to the results, The fermented fig juices which antioxidant activity and total phenol content performance has significant differences than the fig juice. On the whole, The yeast and lactic acid bacteria fermented juices had better DPPH radical scavenging activity, reducing power, and superoxide anion radical scavenging activity and total phenol content. The yeast fermented juice is 90.75 %, 0.884 ± 0.035, 85.86 %, 146.94 ± 1.6705 ppm, respectively ; The lactic acid bacteria fermented juice is 89.75 %, 0.99 ± 0.022, 85.31 % and 138.64 ± 2.4176 ppm, respectively. However, the yeast fermented juice had better result on lipid peroxidation inhibitory activity and total antioxidant capacity, which are 55 % and 81.72 %, respectively. The mixed fermentation of yeast and acetic acid bacteria between mixed bacteria had better DPPH radical scavenging activity, reducing power, total antioxidant capacity, lipid peroxidation inhibitory activity and total phenol content than the other mixed bacteria , which is 89.02 % , 0.805 ± 0.035, 79.50 %, 127.619 ± 0.4248 ppm, respectively. When sugar content is 17 °Bx, the lactic acid bacteria fermented juice had better total antioxidant capacity, lipid peroxidation inhibitory activity and total phenol content than lactic acid bacteria fermented juice contain 10 °Bx sugar, which is 80.44 %, 37.85 %, 163.06 ± 4.7468 ppm, respectively ; The mixed fermentation of yeast and acetic acid bacteria had poorer than the mixed fermentation of yeast and acetic acid bacteria contain 10 °Bx sugar. In the sensory evaluation test, the yeast fermented fig juice aromas and overall preference are well received by experimenters ; The Lactic acid bacteria fermented fig juice taste is better, and overall preference score is close to the yeast fermented juice.

並列關鍵字

fig ； fermentation ； yeast ； lactic acid bacteria ； acetic acid bacteria ； antioxidant activity

參考文獻

5. 張俊淋，2009，低鹽醬油發酵技術的開發，國立虎尾科技大學生物科技研究所碩士論文。

6. 潘子明，2008，乳酸菌的保健功效，健康世界，299，41-46。

4. 孫文章、王瑞章、陳俊仁、胡文若，2007，無花果栽培技術，台南區農業專訊，59，4-8。

3. 洪寶瑩、陳右人，2003，無花果之授粉行為及結果習性，中國園藝，49(2)

1. 吳國豪，2007，糙米發酵飲品之製造與抗氧化性質研究，國立中興大學食