臺灣博碩士論文加值系統

海洋深層鹽 (deep sea salt, DSS) 為水深200公尺以下的海水，以電透析離心脫水而得，富含二價金屬離子及其他微量元素，已廣泛應用於飲料、果凍或其他食品加工產品之製作。辣椒 (chili pepper) 為常見的辛香料植物之一，已知辣椒具有止痛、預防肥胖及預防心血管疾病等功效，其特有成分為辣椒素 (capsaicin, CAP)，具有抗氧化與預防癌症之作用。本研究以辣椒為主原料，實驗分成三個部分，第一部分探討辣椒在加工過程中之變化;第二部分探討添加精鹽與海洋深層鹽儲藏期間之剝皮辣椒;第三部分則是探討自製剝皮辣椒與市售產品之間，此三部分分析的項目如成分分析、物理特性、抗氧化及抑制大腸癌之作用。上述三部分的高效液相層析法 (high-performance liquid chromatography, HPLC) 結果顯示，其中以加工過程中之青辣椒其辣椒素含量為最高；在物理特性方面，其中以海洋深層鹽組的剝皮辣椒產品，其硬度、彈性度及咀嚼度皆優於精鹽組與市售剝皮辣椒產品；在抗氧化方面，以加工過程中之青辣椒甲醇萃取物在清除 (2,2-Diphenyl-l-picrylhydrazyl; DPPH) 自由基能力與還原能力結果皆顯示抗氧化能力最強；其中精鹽與海洋深層鹽儲藏期間之剝皮辣椒產品隨著貯存期間增加其抗氧化能力會下降，但仍具有不錯的抗氧化能力功效；在抑制大腸癌細胞方面，由三部分結果顯示HCT 116細胞株以0.1, 0.5或1 μg/mL 乙醇萃取物處理24小時後，具有顯著抑制癌細胞生存能力 (P < 0.05)。此外，添加海洋深層鹽的剝皮辣椒產品在物理特性皆優於精鹽組產品，並且有良好的抗氧化能力與抑制大腸癌細胞的生長。
因此，添加海洋深層鹽所製作之剝皮辣椒，除了滿足消費者的味覺、口感外，亦具有相當好的機能性，相當具有潛力。

Deep sea salt (DSS) is obtained from seawater at a depth of 200 meters using electrodialysis (ED) and a centrifuge for dehydration. Rich in divalent metal ions and other micronutrients, DSS has been widely used in themanufacturing of beverages, jellies, and other processed foods. Chili pepper is a common spice known to relieve pain and to prevent obesity andcardiovascular disease. Capsaicin (CAP), a component of chili peppers, also has antioxidant and anticancer effects. Chili peppers were used as the main raw material in this study to investigate the differences during storage time (such as differences in component analysis, physical properties, and antioxidant and anti-colorectal cancer effects) between peeled chili peppers made with refined salt and peeled chili peppers made with added DSS, and to compare those types of peppers with peeled chili peppers available on the market. High-performance liquid chromatography (HPLC) results showed that uncooked green chili peppers contain the highest CAP levels. In terms of physical properties, as storage time increases, the hardness, elasticity, cohesiveness, and chewiness of peeled chili pepper products decreases. The physical properties of the DSS group were all better than those of the products in the refined salt group. In terms of antioxidant effects, the methanol extracts of peeled chili pepper products showed that in (2,2-Diphenyl-l-picrylhydrazyl; DPPH) free radical scavenging activity and relative reduction capacity results, unprocessed green chili peppers had the strongest antioxidant capacity. Although the antioxidant capacity of peeled chili pepper products decreased as storage time increased, they still had good antioxidant effects. In terms of the inhibition of colorectal cancer cells, treatment of the HCT 116 cell strain for 24 hours with 0.1, 0.5, and 1 μg/mL peeled chili pepper ethanol extract showed significant cancer inhibition (P < 0.05). In addition, the physical properties of peeled chili pepper products made with DSS were better than those of peppers made with refined salt. The DSS products also showed good antioxidant capacity and the ability to inhibit colorectal cancer cell growth. Therefore, peeled chili peppers made with DSS not only satisfy the taste buds of consumers, but also have good functionality and potential.

誌 謝 i
摘要 iii
Abstract v
表目錄 ix
圖目錄 x
附表目錄 xiii
附圖目錄 xiv
第一章 緒論 1
第二章 文獻探討 3
第一節 辣椒之簡介 3
一、辣椒生長特性與種類 4
二、辣椒之應用 5
(一)食品 5
(二)醫藥和醫療 5
(三)化妝品 5
(四)其他 6
三、辣椒加工品之介紹 6
(一)剝皮辣椒製作方式 6
(二)蔬果質地研究現況 6
四、辣椒之保健功效 9
第二節 海洋深層水 17
一、海洋深層水之簡介 18
二、海洋深層水之特性 19
(一)潔淨性 20
(二)富營養性鹽 20
(三)低溫特性 21
(四)微量礦物質特性 21
三、海洋深層水在食品加工產業之現況 22
(一)食鹽製造 22
(二)飲料加工 22
(三)作為水產漁獲保鮮度之應用 23
(四)加工食品之應用 23
(五)作為保健食品之應用 25
四、海洋深層水之保健功效 25
(一)減輕皮膚炎之症狀 26
(二)改善脂質代謝降低心血管疾病罹病率 26
(三)抑制脂肪細胞分化與改善肥胖 28
(四)抗疲勞之作用 29
(五)提升免疫能力 29
(六)協助細胞解毒作用 30
(七)其他 30
第三章 研究目的 32
第四章 材料與方法 33
第一節 實驗材料 33
一、樣品及材料 33
二、化學藥劑 34
三、儀器設備 35
第二節 實驗方法 37
一、實驗架構 37
二、剝皮辣椒製作流程 39
三、實驗樣品製備 40
四、成分分析 41
五、儲藏試驗 42
六、物性分析 43
七、抗氧化試驗 44
八、辣椒素對於大腸癌細胞存活率之影響 46
第三節 統計分析 49
第五章 結果與討論 50
第一節 辣椒在80%甲醇萃取辣椒素產率與含量之分析 50
第二節 辣椒在95%乙醇萃取辣椒素產率與含量之分析 50
第三節 理化性質特性 62
第四節 物性分析 68
第五節 抗氧化能力 95
第六節 細胞生存能力 110
第六章 結論 124
第七章 參考文獻 129

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