乾燥及貯藏處理對餘甘子機能成分含量的影響

餘甘子(Phyllanthus emblica L.)在臺灣主要當作傳統果樹利用，近年來因調節血糖等保健功效而受到重視，國內正進行餘甘子機能性產業價值鏈整合研發，採收後的果實如何乾燥調製及保存是其中一環。本研究以TS01、TT01及MG03等3個不同果實大小之品系，分別進行冷凍乾燥以及40、60、80、100°C熱風乾燥，評估乾燥溫度與維生素C、總多酚、總黃酮等含量及ORAC(Oxygen Radical Absorption Capacity)抗氧化能力之關係，結果顯示隨著乾燥溫度越高，維生素C含量降低，但對總多酚及總黃酮含量無顯著影響；總多酚、總黃酮含量及ORAC抗氧化能力三者之間有顯著正相關，小果MG03品系之總多酚、總黃酮含量最高，也有最佳ORAC抗氧化表現。進一步比較不同乾燥處理對MG03品系指標成分含量之影響，結果顯示沒食子酸(gallic acid)、沒食子酸苷(β-glucogallin)等8個成分之間存在互為消長關係，隨著乾燥溫度升高，gallic acid、mucic acid dimethyl ester 2-O-gallate及1-O-trans-cinnamoyl-β-D- glucopyranose含量增加，而β-glucogallin及methyl gallate含量則減少，但不同乾燥處理對α-glucosidase活性抑制則無顯著差異(0.36～0.49 μg/mL)。MG03品系冷凍乾燥材料及粗萃取物分別於4℃貯藏，β-glucogallin含量都以第0個月最高，貯藏後有降低情形，但4～6個月差異不大；冷凍乾燥材料0～6個月貯藏時間對α-glucosidase活性抑制無明顯影響(IC_(50)為1.93～2.23 50μg/mL)，但粗萃取物貯藏2～6個月後抑制能力則變差，因此，仍建議以乾燥果實的型態進行保存，以供產業後續磨粉或萃取應用。

關鍵字

餘甘子；乾燥溫度；貯藏；沒食子酸；沒食子酸苷

並列摘要

Emblica (Phyllanthus emblica L.) is mainly used as a traditional fruit tree in Taiwan. In recent years, attention has been paid to its health effects such as blood sugar regulation. We are currently undergoing integration research and development of the functional chain of emblica. Drying and storage procedure after fruit harvest was part of it. In this study, three different fruit size lines TS01, TT01, and MG03 were used for freeze-drying, 40, 60, 80, and 100°C hot air drying treatments to evaluate the effect drying temperature on vitamin C, total polyphenols, total flavonoids content, and ORAC (oxygen radical absorption capacity) antioxidant capacity. The results showed that with the drying temperature elevated, the content of vitamin C decreased. But drying temperature had no significant effect on the total polyphenols and total flavonoids content. Total polyphenols, total flavonoids, and ORAC antioxidant capacity were among the three significantly positively correlated. The small fruit MG03 line had the highest total polyphenols and total flavonoids content, but also had the best ORAC antioxidant performance. The effect of different drying treatments on the content of index chemical ingredients in the MG03 line was further compared. The results showed that there were extinctions between the eight chemical ingredients such as gallic acid and β- glucogallin. With increasing temperature, the contents of gallic acid, mucic acid dimethyl ester 2-O-gallate and 1-O-trans-cinnamoyl- β-D-glucopyranose increased, while the contents of β-glucogallin and methyl gallate decreased. But different drying treatments did not revealed significant effect on inhibition of α-glucosidase activity (IC_(50) 0.36-0.49 μg /mL). The 50 freeze-dried materials and crude extracts of MG03 line were stored at 4°C for 6 months. The β-glucogallin content was the highest in the 0th storage month and then decreased after storage, but there was no significant difference between 4 and 6 months. As freeze-dried materials stored, there no significant effect on the inhibition of α-glucosidase activity (IC 50 1.93-2.23 μg/mL) 6 months, but the crude extract had poorer inhibitory capacity after 2 to 6 months of storage. Therefore, it is still advisable to preserve the dry fruit type for subsequent milling or extraction applications in the industry.

並列關鍵字

Phyllanthus emblica L. ； drying temperature ； storage ； gallic acid ； β-glucogallin

國際替代計量

乾燥及貯藏處理對餘甘子機能成分含量的影響

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