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https://irlib.pccu.edu.tw/handle/987654321/19164
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| 題名: | 台灣山藥之褐變、酚類化合物及其抗氧化力特性 |
| 其他題名: | Studies on the Browning, Phenolic Compounds, and Antioxidative Properties in Taiwanese Yams |
| 作者: | 王惠珠
潘書毓
林素一
呂廷璋 |
| 貢獻者: | 生應系 |
| 關鍵詞: | 山藥,,,,
酚類化合物
褐變
抗氧化
多酚氧化酶 |
| 日期: | 2008-12 |
| 上傳時間: | 2011-01-27 11:34:42 (UTC+8) |
| 摘要: | 以14種台灣山藥爲材料，比較各品系間褐變反應的差異，並分析酚類化合物總量、多酚氧化酵素活性及抗氧化功能性（清除DPPH能力、螯合亞鐵離子能力、還原力。結果發現：山藥褐變速率與總酚含量或多酚氧化酵素總活性並無顯著差異的關係，較易褐變的品種有基隆山藥與花蓮三號，其打碎八小時後之山藥泥的亮度差異值(△L)與色異值(△E)分別爲20-24及20-25；較不易褐變的品種爲台農二號、大汕二號及嘉義刺薯，其白度差異值(△L)與色異值(△E)均分別在5-6之間。大部份山藥的總酚含量在20-38mg/g之間，爲紅色薯塊的名間長紅具有最高的總酚含量(112mg/g)，白色，薯塊則較低，以陽明山原生種之總酚含量最高（55mg/g乾重），大汕、中國長品、嘉義刺薯之總酚含量較低，皆少於20mg/g。所有山藥之甲醇萃取物均有顯著的抗氧化活性，陽明山原生種具有較高的清除DPPH自由基能力；亞鐵離子螯合能力以台農二號最高。台灣山藥其酚含量及抗氧化能力有顯著的差異，因品種之功能性不同不可等同視之，需有具代表性的化學性質來作爲品質之指標。
The influences of total phenol and of the activities of polyphenol oxidase (PPO) in fourteen cultivars of Taiwanese yams on browning were evaluated. The antioxidant properties (DPPH scavenging activity, Fe(superscript ++)-chelating effect, reducing power and inhibition on formation of conjugate diene) in methanol extracts from these yam tubers were determined as well. Through spectrocolorimetric measurements, the color development of yam puree was expressed as browning index (BI), lightness difference (ΔL) and color change (ΔE). The results have shown that the influences of total phenol and the PPO activity on browning development of yams were insignificant (r=0.288, p>0.05). The tubers with greater ΔL (20~24) and ΔE (20~25) were Kee-lung yellow and Hua-lian 3, on the contrary, Tai-Nung 2, Da-san 2 and Ja-I were with lesser ΔL (5~6) and ΔE (5~6). The most abundant total phenol (116 mg/100g DM) presented in a particular cultivar with purple flesh, Ming-jiang-chang-hung. For white tuber, the highest content of total phenol (55 mg/100 g DM) was found in Yang-Ming-Shan Native. The total phenol content varied between 10 and 38 mg/100 g dry matter in 11 cultivars. Yang-Ming-Shan white contained smallest number of total phenol (6 mg/100 g DM). All yams have shown antioxidant ability and there were significant differences among them (p<0.05). Yang-Ming-Shan Native scavenged about 90% DPPH radical, which was comparable to BHT (100 ppm). In term of Fe(superscript ++)-chelating effect, Tai-Nung 2 showed the strongest activity (94%) among cultivars and no significant difference from the known chelating agent, EDTA (97% at 1000 ppm) at p>0.05. Yang-Ming-Shan white showed a highest reducing power value of 0.54 among all cultivars, nevertheless, which was only one fifth of that of ascorbic acid (2.43 at 100 ppm). Compared with BHT (62% at 100 ppm), yams possessed lesser inhibitory effect on formation of conjugate diene. The results obtained from the antioxidant assay were insignificantly correlated to the amount of total phenol. It indicated that other compositional variables also contributed to its antioxidant properties. |
| 關聯: | 華岡農科學報 22期 P.127-144 |
| 顯示於類別: | [生活應用科學系暨生活應用科學研究所] 期刊論文
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