臺灣博碩士論文加值系統

微/奈米加工技術可有效提高機能性成分的取得。而台灣藜 (Chenopodium formosanum Koidz.) 為台灣原生種榖類作物，具有相當豐富的機能性成分及紅豔的色素，但口感粗礪，不易利用，若能搭配微/奈米加工技術，將其粉末化，將有利於其在食品上之運用，但有關台灣藜微/奈米技術對其色澤、機能性成份及抗氧化力之影響，尚未見研究。故本研究採用紅色台灣藜　(以下簡稱為紅藜)　為原料，針對不同研磨方法所得之不同粒徑大小的紅藜，探討對其機能性成分 (一般營養物質、色素及多酚化合物)、色澤品質及抗氧化力的影響。並進一步探討在不同溫度及包裝貯藏方法之變化。最後，由於紅藜之色素種類尚無資料，故本研究利用LC-MS鑑定其甜菜色素之種類，並探討不同pH值對其色澤品質及抗氧化能力之影響。
結果顯示，紅藜經奈米化後，以穿透式電子顯微鏡 (TEM) 觀察，平均粒徑約在75 nm以下，確實有奈米之顆粒存在。且具有更豐富的物化成分，如色澤品質 (Aλmax、紅色度及彩度)、還原糖、水溶性固形物、可溶性蛋白質、胺基酸、微量礦物元素 (鈣、鐵、鎂及鋅等) 及甜菜色素與總酚含量等。粒徑愈小，所能被萃得的機能性成分愈高。此外，紅藜的FICA螯合亞鐵能力、DPPH自由基清除能力及FRAP還原能力，也是以研磨粒徑愈小者，抗氧化效果愈佳，推測可能因表面積增加而提高機能性成分之萃取所致。而在貯藏試驗時得知，隨著貯藏時間及溫度的增加，粒徑愈小，因其表面積增加，紅藜色素穩定性及抗氧化能力則愈低。此由色素降解活化能，在IG (Intact granule)、MP (Microparticle) 及NP (Nanoparticle) 分別為4.05、3.84及2.37 kcal/mol，也可得到證實。包裝則以真空包裝並於低溫 (4℃) 下貯藏效果最好，可以使粒徑小者之色素及抗氧化力較具穩定性，延緩降解的現象。
在紅藜色素鑑定及pH穩定性方面，台灣藜鮮豔的紅色色澤主要來自於甜菜色素，經HPLC分離純化及LC-MS鑑定後得知，其主要的甜菜色素種類是betanin (m/z為551)、isobetanin及amaranthin (m/z 為727) 與isoamaranthin。並在模擬系統中pH 5下，色澤呈現最佳且抗氧化力最強。

Micro/nano processing may effectively increase the extraction of functional ingredients from foods. Djulis (Chenopodium formosanum Koidz.), an aboriginal cereal plant in Taiwan, is abundant in functional ingredients and colorful pigment. However, the coarse texture limited its application in food industry. It might be a chance to use the micro/nano processing to broaden the utilization of Djulis after being ground into powder. No information related the effects of micro/nano processing on the pigment, functional ingredient and antioxidant capacity of Djulis can be found. The aim of this study is to investigate the functional ingredients (general nutrients, pigment and poly phenol) as well as color qualities and antioxidant capacities of Djulis after being ground into different particle sizes. Effects of temperature and package during storage were also studied. Finally, the identification of pattern of its pigment by LC-MS and effect of color qualities and antioxidant capacities at different pH were also investigated.
Result showed that the average diameter of nano particle obtained from milled Djulis were about 75 nm through the observation of TEM. Much more physicochemical ingredients, such as color qualities (Aλmax, Hunter a and chroma), reducing sugar, water soluble solid, protein, amino acid, trace minerals (calcium, iron, magnesium and zinc), betalain pigment and total phenol were found in the Djulis sample after micro/nano processed. It suggested that, more functional ingredient were extracted when the particle sized decreased. Moreover, the ferrous ions chelating ability (FICA), DPPH scavenging ability and FRAP reducing power were higher when the particle sizes were more shedder. It suggested that the extraction of functional ingredients might be enhanced due to the increase of surface area. On the contrary during storage, the pigment stability and antioxidant capacity decreased to result in Djulis when the large surface area by particle sized decreased. This is in accordance with the pigment activation energy (4.05、3.84 and 2.37 kcal/mol in IG, MP and NP, respectively). For the package study, vacuum package with low temperature (4℃) was found the best for stabilizing the pigment and antioxidant capacity of Djulis with nano particles.
For pigment identification and pH stability, the major source of red pigment was found to be betalains. HPLC purification and LC-MS identification indicated that the major betacyanin of red Djulis were betanin (m/z 551), isobetanin, armaranthin (m/z 727) and isoamaranthin. Furthermore, the pigment exhibited the best color quality and antioxidant capacity at pH 5 tested by a model system.

中文摘要　I
Abstract III
謝誌 V
目錄 VI
圖表目錄　X
1. 前言　1
2. 文獻回顧 3
2.1 微細化對食品特性之影響　3
2.2一般常見微細加工之方法及設備 4
2.3影響微細加工研磨的因素 4
2.4 食品奈米科技 5
2.4.1 何謂奈米科技 5
2.4.2 奈米級分散研磨技術的現況與發展 5
2.4.2.1 奈米研磨技術與方法 5
2.4.2.2 奈米乾式研磨(dry grinding)與濕式研磨(wet grinding) 7
2.4.3 食品等奈米科技之相關研究 7
2.5 台灣藜簡介 10
2.5.1 地理分佈 10
2.5.2 植株性狀 10
2.5.3 機能性成分 11
2.6 甜菜色素 (betalains) 簡介 12
2.6.1甜菜色素之生合成 12
2.6.2 Betanin之降解途徑 17
2.6.3 影響甜菜色素穩定性之因素 17
2.6.3.1 色素濃度與結構特性 20
2.6.3.2 pH值 20
2.6.3.3 熱 21
2.6.3.4 氧氣 21
2.6.3.5 光 22
2.6.3.6 食品添加物 22
2.6.4 甜菜色素之生理活性 23
3. 材料與方法 24
3.1 試驗材料 24
3.2 試驗藥品 24
3.3 試驗儀器 24
3.4試驗設計 28
3.4.1紅藜奈米化之研磨處理 28
3.4.2不同粒徑大小紅藜之一般成分比較　28
3.4.3不同溫度及包裝方法之貯藏試驗 30
3.4.4 紅藜色素鑑定與在不同pH值對紅藜色澤品質、色素吸光值及抗氧化力的影響 30
3.5 試驗方法 33
3.5.1 紅藜種子微細化粉末之製備 33
3.5.1.1 微細化紅藜粒徑分佈及型態分析 33
3.5.2 不同粒徑大小紅藜之營養成分分析 33
3.5.2.1 水分含量及水溶性固形物分析　33
3.5.2.2 還原糖、粗蛋白、澱粉、膳食纖維、胺基酸及礦物質分析 33
3.5.3 顏色品質測定 34
3.5.3.1 Hunter L a b值的測定 34
3.5.3.2 色素吸光值 34
3.5.4 抗氧化成分測定 34
3.5.4.1 總酚含量測定 34
3.5.4.2 酚類化合物分析 34
3.5.4.3 甜菜色素分析 35
3.5.5 抗氧化能力分析 36
3.5.5.1 FRAP還原力測定 36
3.5.5.2 DPPH自由基清除能力測定 36
3.5.5.3 FICA螯合亞鐵測定　37
3.5.6 活化能測定　37
3.6 統計分析 37
4. 結果與討論 38
4.1 紅藜奈米化最適研磨條件之探討 38
4.1.1 奈米濕式研磨粒徑分佈 38
4.1.2 電子顯微鏡分析 39
4.2 不同粒徑大小之紅藜基本特性分析 42
4.2.1 色澤特性分析 42
4.2.1.1 光譜掃描　42
4.2.1.2 色澤品質分析 42
4.2.2 紅藜營養成分分析 44
4.2.2.1 一般成分分析 44
4.2.2.2 胺基酸成分分析 49
4.2.3 抗氧化能力分析 49
4.2.4 抗氧化成分分析 54
4.2.4.1 酚類化合物分析 54
4.2.4.2 紅藜色素含量分析 57
4.2.5 不同粒徑大小紅藜色澤品質與抗氧化力相關性分析 57
4.3 貯藏試驗 62
4.3.1貯藏溫度之影響 62
4.3.1.1 紅藜色素保留率及色澤品質 62
4.3.1.2 色素降解動力學 67
4.3.1.3 抗氧化力及抗氧化相關物質 71
4.3.2包裝條件之影響 71
4.3.2.1 紅藜色素保留率及色澤品質 73
4.3.2.2 抗氧化力及抗氧化相關物質 86
4.4 紅藜色素萃取液之pH值穩定性及色素純化與鑑定分析 91
4.4.1 紅藜色素水萃液pH值穩定性分析 91
4.4.1.1 波長掃描　91
4.4.1.2 色澤品質　92
4.4.1.3 抗氧化特性 98
4.4.1.4 紅藜色素萃取液色澤品質與抗氧化力相關性 98
4.4.2 紅藜色素純化與鑑定 103
4.4.2.1 高效能液相層析 (HPLC) 103
4.4.2.1 液相層析質譜儀 (LC-MS) 103
5. 結論　108
參考文獻　109
作者簡介　123

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