臺灣博碩士論文加值系統

葉酸 ( Folate ) 是一種水溶性維生素，俗稱維生素 B9，是參與人體內許多重要生物反應的必須微量營養素。但人體無法自行合成葉酸，因此需透過每日的飲食或是營養保健品來補充，而綠色蔬菜是攝取天然葉酸的重要來源。一般成年人建議每日攝取 400 微克的葉酸，若長期攝取不足可能會增加罹患心血管疾病、癌症及神經管缺陷的風險。本研究利用高壓加工技術 ( High pressure processing, HPP ) 提升羽衣甘藍 ( Brassica oleracea var. sabellica ) 中天然葉酸的含量，並透過微生物法及高效液相層析法分析蔬菜中單穀胺酸及聚穀胺酸的含量。研究結果顯示，高壓導致蔬菜中的長鏈聚穀胺酸轉變為短鏈及單穀胺酸形式的葉酸。在不同壓力相同時間處理下 200 及 400 MPa 總葉酸含量為 237.06 及 236.32 μg/100 g，而 600 MPa 高壓處理 5 分鐘及 10 分鐘顯著提高羽衣甘藍中總葉酸的含量，分別由控制組的 219.64 μg/100 g 增加至 239.41 及 241.14 μg/100 g， 15 分鐘及 20 分鐘高壓處理總葉酸含量的變化較不顯著。此外，經熱處理後羽衣甘藍聚穀胺酸含量顯著提高、單穀胺酸含量顯著降低，而蔬菜冷凍 24 小時後雖然因解凍過程的水分流失導致總葉酸含量下降，卻也因冷凍使細胞損傷促使內源性酵素作用進而促進聚穀胺酸轉化為單穀胺酸。結果表示，葉酸具熱敏感性，可能會隨著溫度升高而產生降解。而高壓加工技術作為一種新興的非熱加工技術不僅可取代傳統高溫殺菌延長蔬果保存期限，提高食品之安全性還可增加蔬菜原料中單穀胺酸葉酸的含量，使蔬菜中葉酸的結構方便人體吸收，並開發富含單穀胺酸葉酸的蔬菜原料或加工產品。

Folic acid ( Folate ) is a water-soluble vitamin, commonly known as vitamin B9. It is an essential micronutrient involved in many important biological reactions in the human body. However, the human body cannot synthesize folic acid on its own, so it needs to be supplemented through daily diet or nutritional supplements. Green vegetables are an important source of natural folic acid. The recommended daily intake for adults is 400 micrograms. Long-term insufficient intake may increase the risk of cardiovascular disease, cancer, and neural tube defects. This study used high-pressure processing ( HPP ) technology to increase kale’s natural folic acid content ( Brassica oleracea var. sabellica ). The content of mono-glutamate and poly-glutamate forms of folate in the vegetable was analyzed using microbiological assays and high-performance liquid chromatography ( HPLC ). The results showed that high pressure caused the conversion of long-chain poly-glutamates into short-chain and mono-glutamate forms of folate. Under treatment with the same duration at different pressures, the total folate content at 200 MPa and 400 MPa was 237.06 and 236.32 μg/100 g, respectively. A significant increase in total folate content in kale was observed under 600 MPa high-pressure treatment for 5 minutes and 10 minutes, with levels increasing from 219.64 μg/100 g in the control group to 239.41 and 241.14 μg/100 g, respectively. The changes in total folate content were less significant with 15 and 20 minutes of high-pressure treatment. Additionally, after heat treatment, the poly-glutamate content in kale significantly increased, while the mono-glutamate content significantly decreased. Although freezing the vegetable for 24 hours led to a decrease in total folate content due to moisture loss during the thawing process, it also caused cell damage that promoted the enzymatic conversion of poly-glutamates to mono-glutamates. The results indicate that folate is heat-sensitive and may degrade with rising temperatures. As a novel non-thermal processing technology, HPP not only has the potential to replace traditional high-temperature sterilization to extend the shelf life of fruits and vegetables and improve food safety but also to increase the content of mono-glutamate folate in vegetable raw materials. This makes the folate in vegetables more bioavailable and allows the development of vegetable-based raw materials or processed products rich in monoglutamate folate.

摘要...........................................................................i
Abstract......................................................................ii
誌謝..........................................................................iv
目錄...........................................................................v
表目錄.................................................................. viii
圖目錄........................................................................ix
第一章 前言.....................................................................1
一、葉酸 ( Folate )............................................................1
(一)葉酸簡介....................................................................1
(二)葉酸結構....................................................................4
(三)不同來源的葉酸..............................................................7
1.人工合成之葉酸................................................................7
2.膳食葉酸.....................................................................7
3.以天然 5-MTHF 取代合成 PGA...................................................10
(四)葉酸之重要性...............................................................12
1.葉酸之生理功能...............................................................12
2.葉酸缺乏症狀.................................................................12
(五)加工對葉酸的影響...........................................................13
1.熱處理......................................................................15
2.冷凍儲藏....................................................................16
3.截切榨汁....................................................................16
4.高壓加工....................................................................17
(六)葉酸的分析方法.............................................................18
1.前處理 ......................................................................18
2.微生物法....................................................................19
3.液相層析法..................................................................20
4.生物特異性測定法.............................................................23
二、高壓加工技術...............................................................25
(一) 簡介.....................................................................25
(二) HPP 對蔬菜結構的影響......................................................27
1.幫助食品成分的萃取...........................................................28
2. 增強蔬果抗氧化能力..........................................................30
3. 提升機能性成分..............................................................31
三、羽衣甘藍...................................................................33
(一)簡介......................................................................33
(二) 營養成分..................................................................34
1.維生素......................................................................34
2.礦物質......................................................................35
3.異硫氰酸鹽...................................................................35
(三) 健康效益..................................................................36
1.降低癌症風險.................................................................36
2.抗氧化能力...................................................................37
3.預防心血管疾病...............................................................37
第二章 材料與方法..............................................................40
一、 實驗材料..................................................................40
二、 實驗藥品..................................................................40
三、 儀器設備..................................................................41
四、 樣品製備..................................................................42
(一) 控制組...................................................................42
(二) 熱處理...................................................................42
(三) 冷凍處理..................................................................42
(四) 高壓處理..................................................................43
(五) 酵素浸泡..................................................................43
五、 微生物法分析葉酸含量.......................................................43
(一)活化標準菌株...............................................................43
(二)生長曲線...................................................................44
(三)酵素液配置.................................................................44
(四)葉酸標準曲線...............................................................45
(五)葉酸萃取...................................................................45
(六)葉酸測定...................................................................46
六、 液相層析法分析葉酸.........................................................46
七、 體外消化試驗..............................................................47
八、 品質測定..................................................................47
(一)色澤變化...................................................................47
(二)總生菌數...................................................................48
(三)大腸桿菌...................................................................48
(四)葉酸殘餘量.................................................................49
九、 掃描式電子顯微鏡..........................................................49
十、 統計分析..................................................................49
第三章 結果與討論..............................................................50
一、 微生物法建立..............................................................50
二、 HPLC 方法建立.............................................................53
三、 葉酸含量測定..............................................................58
(一)200 MPa 高壓處理...........................................................58
(二)400 MPa 高壓處理...........................................................61
(三)600 MPa 高壓處理...........................................................65
(四)其他加工處理...............................................................69
四、 體外消化試驗..............................................................73
五、 品質測定..................................................................75
(一)色澤變化...................................................................75
(二)總生菌數及大腸桿菌群篩檢....................................................77
(三)葉酸殘餘量.................................................................81
六、 掃描式電子顯微鏡..........................................................84
結論..........................................................................86
參考文獻......................................................................87
 

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