以反應曲面法探討增加含蜜糖中Policosanol含量及降低Acrylamide含量之製程

Development of a processing protocol to increase policosanol and decrease acrylamide contents in non-centrifugal sugar using Response Surface Methodology

黃勝新(Sheng-Hsin Huang)

指導教授 ： 蔣丙煌

國立臺灣大學/生物資源暨農學院/食品科技研究所/碩士(2016年)

https://doi.org/10.6342/NTU201601918

摘要

含蜜糖(non-centrifugal sugar)一般指甘蔗汁經蒸發濃縮，且未離心所製成之產品。甘蔗蠟是存在於甘蔗莖上的白色粉狀物質，於榨汁過程會有部分進入甘蔗汁中。甘蔗蠟的成分主要包括長鏈醇類、醛類及烷類，其中的長鏈一級醇policosanol具有許多機能性，包含降低血小板凝集、降低血中低密度膽固醇及抑制膽固醇生合成等。由於policosanol水溶性差，一般在含蜜糖產品中含量偏低。但是，若於榨汁時於加入乳化劑處理，則可能藉由提高溶解度使其含量上升。丙烯醯胺 (Acrylamide，AA)於1994年被國際癌症研究中心(IARC)歸類為Group 2A –可能造成人類癌症之物質。食品中丙烯醯胺主要的生成路徑是梅納反應，而甘蔗汁中含有還原糖及天門冬醯胺等前驅物，於含蜜糖製作時經高溫長時間的熬煮，易使產品中丙烯醯胺的含量超過目前國內1000 ppb之指引值。含蜜糖製程中會影響丙烯醯胺生成的參數主要包括食品添加物的離子種類、pH值、加熱終點溫度及持續時間等四項。本研究利用反應曲面法進行多因子探討，期望能找到policosanol含量較高且丙烯醯胺含量合於標準之含蜜糖製程。結果顯示，於甘蔗榨汁時加入乳化劑(TWEEN 80與SPAN 80)，確實能提升含蜜糖成品中policosanol含量，且食品添加物種類對於policosanol含量有顯著差異，其影響為K2CO3 > Na2CO3 > CaO；pH值、終點溫度及持續時間等3個變因的主效應及二次項對於丙烯醯胺含量有顯著的影響。透過變方分析及迴歸分析所建立的二次多項式，藉由缺適性檢定可知其適合描述含蜜糖中policosanol含量(p=0.276)及丙烯醯胺含量(p=0.363)。以色澤作為限制因子，分析policosanol含量最高而丙烯醯胺含量合於標準的含蜜糖最佳化製程，可找到位於不同製程區域的3個最佳點，以其製作的成品能符合前述需求，可作為含蜜糖業者製作產品之製程參考。此外，找到1個可以不使用食品添加物(pH=5.4)及另1個可大量減少製程所需時間(持續時間0分鐘)的最佳點，這2個最佳點雖然在色澤品質上稍有犧牲，但可作為降低成本之製程選擇。

關鍵字

含蜜糖 ； Policosanol ； 丙烯醯胺 ； 反應曲面法 ； 最佳化製程

並列摘要

Non-centrifugal sugar (NCS) is the cane sugar manufactured by evaporating the sugarcane juice without centrifugation. Sugarcane wax is the white powdery substances that exist on a sugarcane stem, it partially goes in the sugarcane juice when milling. The main ingredients in sugarcane wax are long chain alcohols, aldehydes and alkanes. Policosanol, a long chain primary alcohol has multiple functions, including reduction in the level of LDL and total cholesterol as well as inhibitory effect on aggregation of platelet. Due to the fact that policosanol is less soluble in water, non-centrifugal sugary products have low policosanol content. However, addition of emulsifier during milling may increase the solubility of policosanol thus rise its content in non-centrifugal sugar. Acrylamide (AA) is a neurotoxin and has been classified as a probable carcinogen to humans (Group 2A) by IARC in 1994. Maillard reaction is the major pathway for the formation of acrylamide in foods. By cooking NCS slowly with high temperature, precursors, such as reducing sugar and asparagine in sugarcane juice may produce AA and cause AA content in NCS exceeding the current National Indicative Value - 1000 ppb. The processing parameters, which may affect the content of acrylamide include the food additives, pH, heating temperature and time. The objective of this study was to use response surface methodology with multiple variances to find out proper processing conditions which can be used to manufacture NCS with higher policosanol and lower AA content. Results indicated that addition of emulsifier (TWEEN 80 and SPAN 80) during milling could indeed increase the policosanol content in non-centrifugal sugar. The food additives also significantly affected the content of policosanol, where K2CO3 > Na2CO3 > CaO. The pH, heating temperature and time all had significant effect on the content of AA. The quadratic polynomial model, which is built by ANOVA and Regression analysis is suitable to describe policosanol content (p=0.276) and AA content (p=0.363) through lack of fit test. Three optimal points with different processing conditions were identified which could be used for manufacturing NSC with the highest policosanol content, and the color as well as AA content all fall within the criteria. A processing condition that does not use any food additive (pH=5.4) and a processing condition that uses minimum heating time were also found. However, the color quality will not appear to be the most ideal if these two processing conditions are applied.

並列關鍵字

Non-centrifugal Sugar ； Policosanol ； Acrylamide ； Response Surface Methodology ； Optimal points

參考文獻

許家齊。2012。降低黑糖中丙烯醯胺之方法。國立臺灣大學食品科技研究所。碩士論文。台北，台灣。

王國任。2005。台灣農家要覽: 農作篇（一）。行政院農業委員會。171-172。台北，台灣。

陳時欣、高絹智、康宏毅、戚祖沅、鄭維智、葉安義。2014。市售嬰兒食品及早餐穀類食品中丙烯醯胺含量調查。食品藥物研究年報。第5期。50-59。台北，台灣。

A.O.A.C., Official Methods of Analysis. 17th ed.; Association of Official Analytical Chemists: Gaithersburg, MD, USA, 2000.

Anjum, M.F.; Tasadduq, I.; Al-Sultan, K., Response surface methodology: A neural network approach. European Journal of Operational Research 1997, 101, 65-73.