Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/52269
標題: 熱風乾燥處理及萃取條件對南洋山蘇抗氧化及功能特性之影響
Effect of hot-air drying and extraction conditions on the antioxidant and functional properties of Asplenium australasicum (J. Sm.) Hook.
作者: 張家慧
Chang, Chia-Hui
關鍵字: 抗氧化;antioxidant;功能特性;南洋山蘇;functional properties;Asplenium australasicum (J. Sm.) Hook
出版社: 食品暨應用生物科技學系所
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摘要: 
本研究擬探討南洋山蘇葉經不同熱風乾燥溫度處理 (85℃、65℃、45℃) 及酒精萃取濃度 (95%、75%、50%、25% 及0%,分別以 E95,E75,E50,E25,E0 代表之) 對南洋山蘇之抗氧化、膳食纖維及乳化性質的影響。結果發現,山蘇葉隨熱風乾燥溫度上升,多酚化合物、類黃酮含量、ABTS自由基清除能力及NO自由基清除力有先降後升的趨勢,且研究發現總多酚含量及類黃酮含量與還原力及DPPH自由基清除能力有相關性,而ABTS自由基清除能力及NO自由基清除力則與葉綠素含量多寡有相關性;相反地,熱風乾燥溫度上升造成葉綠素的降解及超氧陰離子清除能力的減少,因而推測抗氧化能力的下降可能與各種抗氧化物質含量的消長程度有關。
高溫會破壞山蘇外觀及膳食纖維功能特性如膨潤力、溶解度、保水力及保油力;熱風乾燥南洋山蘇具有高界面活性,山蘇萃取液之乳化特性受pH值、油水比例及濃度影響。45℃熱風乾燥山蘇乳化活性明顯高出許多,且乳化安定性可達90%以上。
山蘇經酒精萃取發現,總多酚、類黃酮及葉綠素含量隨酒精濃度上升而有上升趨勢,顯示酒精萃取較水萃有助於抗氧化物質的萃出;山蘇萃取物鹼水解之結合態酚酸以香豆酸與阿魏酸為主,且酒精濃度上升時,萃取物之香豆酸與阿魏酸含量有上升的趨勢。酒精萃取物較水萃物有良好的DPPH、ABTS自由基清除力及還原力,以E75及E50萃取物之清除力較好;而NO自由基清除能力方面,以E50及E25萃取物可清除NO自由基清除能力為最高;超氧陰離子清除能力方面,山蘇萃取物僅偏水溶性之E25、E0組別有清除能力。

The objective of this study is to evaluate the effect of hot-air drying (85℃,65℃,45℃) and ethanol extraction concnetrations (95%,75%,50%,25% and 0% ethanol, which was denoted as E95, E75,E50,E25 and E0, respectively ) on the antioxidant properties、dietary fiber characteristics and emulsifying properties of the young fronds of Asplenium australasicum (J. Sm.) Hook. It was found that Increasing the temperature of hot-air drying process generally resulted in an initially decrease and finally increase in the total phenolic and flavonoids contents, and ABTS and NO radical scavenging activities. Furthermore, the total phenolic and flavonoids correlated with the reducing power and DPPH radical scavenging activity, and ABTS and NO radical scavenging activities correlated with chlorophyll content. In contrast, increasing the temperature of hot-air drying process resulted in a decreased in the chlorophyll content due to thermal degradation and superoxide anion radical scavenging activity.
Functional properties such as swelling, solubility, water retention capacity(WRC), fat adsorption capacity (FAC) of the A. australasicum were found to be reduced by increasing the drying temperature. The hot-air dried A. australasicum showed significant surface activity. Moreover, the emulsifying activity of A. australasicum was influenced by the pH, oil/water ratio and concentration. A. australasicum hot-air dried at 45℃showed the highest emulsifying activity and good emulsion stability (>90%).
Total phenolic , flavonoids and chlorophyll contents of A. australasicum were found to be increased with increasing the ethanol extraction concentration due to the hydrophobic nature of these compounds. p-coumaric acid and ferulic acid were the main bound phenolic acids of the alkali extract of A. australasicum, and their contents increased with increasing the ethanol extraction concentration. The E75 and E50 extracts showed the highest DPPH、ABTS radical scavenging activity and reducing power ; E50 and E25 extracts showed the highest NO radical scavenging activity; and E25 and E0 extracts showed the highest superoxide anion radical scavenging activity.
URI: http://hdl.handle.net/11455/52269
其他識別: U0005-0908201212450000
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