諾麗果採收後的生理變化及其發酵液抗氧化性之探討

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論文名稱: 諾麗果採收後的生理變化及其發酵液抗氧化性之探討
研究生姓名: 楊惠美
指導教授姓名: 吳明昌
出版年: 2008
學校名稱: 國立屏東科技大學
系所名稱: 食品科學系所
關鍵字: 諾麗果;生理變化;果膠甲基酯酶;抗氧化能力;Noni;physiology;pectinesterase;antioxidant
摘要: 檄樹(Morinda citrifolia L.)為茜草科(Rubiaceae)常綠灌木又稱諾麗(noni),其果實為夏威夷及大溪地民眾之民俗用藥。許多研究指出,諾麗果具有抗氧化、抗癌、增強免疫、降血壓等保健功效。傳統方式製作發酵果汁需耗時3個月,且一般業者僅利用空氣中的微生物進行發酵,此舉不但會造成發酵液品質不定,且恐有食用安全之疑慮。因此本研究首先探討諾麗果採後儲藏(0-6天)之生理特性,如:硬度、酵素活性、總果膠含量、色澤等,由實驗結果發現,採後儲藏1天後軟化速度迅速,其硬度下降約82.8%,且果膠甲基酯酶活性由0.2升至0.5 U/mL,總果膠含量也提高至4.49( AGAg/100mg鮮果)。第二部分擬添加商業化酵母菌、醋酸菌與乳酸菌進行諾麗果汁之發酵,期望改善傳統製程之缺點如:發酵時間長、菌種良莠不齊、產品品質不穩定等。經實驗結果發現,諾麗果發酵液製程需時短,約35天即可完成,且其抗氧化能力測定優於未發酵之果汁。總抗氧化能力(Trolox equivalenr antioxidant capacity;TEAC)為果汁的2.5倍、DPPH清除自由基能力方面發酵液約為73-92%略高於果汁(50-80%),而總酚含量(Gallic acid equivalent)則為果汁的2倍。綜合以上結果得知,添加商業化菌種之發酵液除發酵時間短,更提升其抗氧化能力與總酚含量,期望對曠日廢時之傳統發酵諾麗果汁製程能有所助益,並可協助傳統農產加工業轉型升級。Morinda citrifolia L. belongs to Rubiaceae evergreen bush and also called noni, its fruit adopted by the people of Hawaii and Tahiti as a folkways medicine. Lots of research pointed out that noni have the health care function of antioxidant, anticancer, enhance immunity and reduced the blood pressure. The tradition way of making fermented needed 3 months and the natural microorganism was used only in the fermentation, so, the quality of its broth was always unstable. In order to improve the quality of the noni broth, the postharvest physiology of Noni was surveyed first in this study, such as hardness, pectinase activity, total pectin content and color etc.. The results showed the soften rate became rapidly after one day of harvest storage, the hardness decreased 82.8% approximately, and the activity of pectin methyl esterase raised from 0.2 to 0.5 U/mL, total pectin content increased to 4.49(AGAg/100mg fresh fruit). The Noni juice was fermented with commercialized saccharomycete, acetic acid bacteria and lactobacillus in the second part, in order to improve the quality of fermented noni juice. It was about 35 days to process the fermented noni juice, the total antioxidant capacity (Trolox equivalent antioxidant capacity;TEAC) is two and half times than the fresh juice, the DPPH of fermented noni juice was 73-92%, it was better than the fresh juice with (50-80%), the gallic acid equivalent of fermented noni juice was 2 times of the fresh juice. From all the results above, besides the shorten of the fermentation time by adding the ferment liquid of commercialized microorganisms, its antioxidant capacity and gallic acid equivalent were higher than the fresh juice, so, this technology could improve the quality of the traditional fermented noni juice, it would be benefit to the noni growers and the processors.
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