Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/89801
標題: Analyses of Nutritional and Functional Components of Djulis (Chenopodium formosanum Koidz.)
臺灣藜之營養及機能性成分分析
作者: Hsiao-Chun Chen
陳筱君
關鍵字: Djulis(Chenopodium formosanum Koidz)
whole Djulis
hulled Djulis
Djulis hull
nutrition value
functional components
臺灣藜
帶殼臺灣藜
脫殼臺灣藜
臺灣藜殼
營養成分
機能性成分
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摘要: 臺灣藜(Chenopodium formosanum Koidz.),俗稱Djulis,為藜屬植物且為原住民傳統的糧食作物,具有高營養價值。研究指出,臺灣藜含有大量優質的機能性成分如甜菜色素、多酚、γ胺基丁酸及多醣等。然而,臺灣藜殼其具苦味,質地粗糙,不易入口,而多被丟棄。目前對於臺灣藜殼相關營養成分及機能性成分尚未有文獻探討,因此,本研究擬針對並比較臺灣藜包括帶殼臺灣藜、脫殼臺灣藜與臺灣藜殼的營養成分分析,此外,將臺灣藜不同部位利用水及50 %稀乙醇萃取,所得之萃取物進行機能性成分含量分析。營養成分分析結果顯示,在熱量、粗蛋白質、碳水化合物及鋅的含量以脫殼臺灣藜最高;而水分、粗灰分、礦物質如鈉、鎂、錳、鐵及鈣的含量以臺灣藜殼最高;而帶殼臺灣藜則含有最高量的膳食纖維。胺基酸含量分析結果顯示,脫殼臺灣藜其必需胺基酸如精胺酸、白胺酸、纈胺酸、離胺酸、異白胺酸、苯丙胺酸、組胺酸、甲硫胺酸含量最高;而臺灣藜殼則含有大量的麩胺酸、脯胺酸、甘胺酸、酪胺酸、絲胺酸與天門冬胺酸。此外,進一步分析帶殼臺灣藜之脂肪酸含量分析,結果顯示,以單元不飽和脂肪酸如油酸、鱈烯酸與芥子酸含量較高。在臺灣藜不同部位之熱水及稀乙醇萃取物之機能性成分分析結果顯示,臺灣藜殼稀乙醇萃取物中總多酚、總類黃酮、白藜蘆醇及γ胺基丁酸 (GABA) 含量最高,殼熱水萃取物則以甜菜苷含量為最高,結果顯示,臺灣藜殼中含有較多的機能性成分。多醣含量則以帶殼臺灣藜熱水萃取最高。綜合以上結果,本研究可以證明臺灣藜殼礦物質含量豐富,且機能性成分含量也高,雖然臺灣藜殼入口性不佳,但若將其善加利用,未來可為臺灣藜產品開發的多元性及國人健康的維護有相當大的幫助。
Chenopodium formosanum Koidz., also called Djulis in aboriginal language of Taiwan, is a quinoa species and traditional crops with high nutritional value for the Taiwanese aborigines. Djulis was shown to abound functional components, including betalains, polyphenols, γ-amino butyric acid, and polysaccharides. However, the hull of Djulis have bitter taste and texture stiffness and are usually considered as waste and are thrown away. In addition, the nutritional value and functional components of the hull of Djulis is not yet explored. This study aimed to investigate the nutritional value and functional components of hot water and 50% ethanol extracts from different parts of Djulis, including whole Djulis, Djulis hull, and hulled Djulis. Results reveal that hulled Djulis had the highest content in calories, crude protein, carbohydrates and zinc; Djulis hull had the highest content in moisture, crude ash, minerals such as sodium, magnesium, manganese, iron and calcium, while whole Djulis had the highest content in dietary fiber. In addition, hulled Djulis had the highest content in essential amino acids such as arginine, leucine, valine, histidine, lysine, isoleucine, phenylalanine, histidine and methionine; while Djulis hull were rich in glutamic acid, proline, glycine, tyrosine, serine and aspartate. Further determinations of the fatty acid content in whole Djulis reveal that monounsaturated fatty acids such as oleic acid, cod acid and erucic acid were the highest. Results from functional components of hot water and diluted ethanol extracts in different parts of Djulis reveal that the diluted ethanol extract of Djulis hull had the highest content in total polyphenols, total flavonoids, resveratrol and γ-amino butyric acid, while the hot water extract of Djulis hull had the highest betanin content. The results suggest that the Djulis hull contain relatively more functional components, while the hot water extracts of hulled Djulis has the highest amount of crude polysaccharides. Overall, this study demonstrates that Djulis hull are rich in mineral functional components, indicating that the waste reuse of Djulis hull could be helpful in promotion of human health.
URI: http://hdl.handle.net/11455/89801
文章公開時間: 10000-01-01
Appears in Collections:食品暨應用生物科技學系

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