臺灣博碩士論文加值系統

紅肉火龍果富含總酚與類黃酮等抗氧化活性物質，本研究以酵母菌釀製紅肉火龍果酒並探討紅肉火龍果酒抗氧化活性。紅肉火龍果汁稀釋成市售PDB相同糖度時培養酵母菌株Saccraromyces cerevisiae BCRC 21685及21686兩株菌，所得菌數和PDB所得相近，可作為酵母菌活化用培養基。4株酵母菌在25°C發酵 7天以BCRC 21687菌株所得酒精度最高11.38%。1%-10% 接菌量釀製火龍果酒，雖以5%(v/w)接菌量所得酒精度(12.04%)最高，然3%(v/w)接菌量所得酒精度已達11.34%，與前者相近，故選擇3%(v/w)接菌量。由29位年輕人嗜好性品評分析顯示以9:1(重量比)之紅肉火龍果肉與果皮(簡稱9:1基質)所得紅肉火龍果酒在外觀顏色、香味(香氣)、風味、總體喜好度所得分數均顯著高於100%果肉及8:2果肉與果皮比所得紅肉火龍果酒。追蹤3株酵母菌(BCRC 21584、21685及21687)於25°C發酵9:1基質過程酒液總酚、類黃酮含量及DPPH自由基清除力的變化，顯示均隨發酵時間增加而增加，總酚含量從5.14 – 6.11 µg GAE/mL 增加至26.18-30.83 µg GAE/mL，類黃酮含量從6.77 -8.94 µg RE/mL增加30.80-39.33 µg RE/mL；酒液對DPPH自由基清除力從18%-19%增加至50%-55%，顯示紅肉火龍果經酵母菌發酵後可顯著增加總酚與總類黃酮含量，並大幅提高其抗氧化活性。

Pitaya(Hylocereus polyrhizus ) is rich in antioxidants such as total phenols and flavonoids. This study utilized yeast to prerare Pitaya wine and explored its antioxidant activity. When sugar content of pitaya juice was diluted to the same amount as that of commercial PDB and used to culture the yeast strains of Saccharomyces cerevisiae BCRC 21685 and 21686, the growth of these 2 strains was similar to those in PDB, indicating it could serve as an effective medium for yeast cultivation. Among four yeast strains tested to ferment pitaya juice at 25°C for 7 days, strain BCRC 21687 achieved the highest ethonol content of 11.38%. Investigation of inoculation amounts from 1% to 10% (v/w) revealed that 5% (v/w) inoculation yielded the highest ethonol content (12.04%). However, since 3% (v/w) inoculation resulted in an ethonol content of 11.34%, which was close to the highest, 3% (v/w) was selected. Preference evaluation by 29 young individuals showed that pitaya wine made with pitaya pulpand peel in ratio of 9:1 scored significantly higher in appearance color, aroma, flavor, and overall preference, compared to wines made with pitaya pulpand peel in ratio of 8:2 and 10:0. Monitoring three yeast strains (BCRC 21584, 21685, and 21687) during preparation of pitaya wine at 25°C showed that the total phenol and flavonoid contents, as well as the DPPH radical scavenging ability of the wine, increased with fermentation time. Total phenol content increased from 5.14 – 6.11 GAE/mL to 26.18-30.83 GAE/mL, flavonoid content increased from 6.77 -8.94 µg RE/mL to 30.80-39.33 µg RE/mL, and the DPPH radical scavenging ability increased from 18%-19% to 50%-55%. These results indicate that fermentation with yeast can significantly enhance the total phenol and flavonoid content of pitaya wine, thereby greatly improving its antioxidant activity.

壹、前言 1
貳、文獻回顧 3
一、火龍果 3
1.火龍果的原產地、名稱及其植物特性 3
2.台灣火龍果的栽種情形 3
3.台灣火龍果的生產分佈 4
4火龍果成份 4
4-1火龍果肉 4
4-2火龍果皮與種子 6
5火龍果成分之生理活性物質與功效 6
5-1多醣(Polysaccharides) 6
5-2甜菜素(Betalains) 6
5-3總酚(Polyphenols) 7
5-4類黃酮 (Flavonoids) 7
5-5其它生理活性 8
二、自由基與抗氧化劑 8
1.自由基 8
2.自由基的生物作用 9
3.抗氧化劑 9
三、酒 10
1.酒的概述 10
1-1酒的種類 10
1-2 中國的酒史 11
2.酒的釀造 11
2-1酵母菌 11
2-2營養需求 11
2-3發酵過程中之生化反應 11
2-4非Saccharomyces 屬酵母菌在釀酒上的運用 12
2-5酒風味的形成 13
2-5-1酒之風味物質 13
2-5-2 酯類 13
2-5-3醛類 14
2-5-4高級醇 14
2-5-5有機酸 14
參、實驗架構 15
肆、實驗材料與方法 16
一、材料 16
1.原料 16
2.實驗室4種菌株 16
3.培養基 16
4.化學藥品 16
二、儀器設備 16
三、實驗方法 17
1、菌株活化與保存 17
1-1 菌株活化 17
1-2 菌株保存 17
2、紅肉火龍果發酵 17
2-1商用與紅肉火龍果汁兩種培養基比較 17
2-2酵母菌篩選 17
2-3接菌量探討 18
2-4最佳果肉果皮比例探討 18
2-5發酵酒液抗氧化成分及抗氧化活性探討 18
3、分析方法 18
3-1酵母菌數 18
3-2 pH值測定 18
3-3發酵品的酒精含量 18
3-4總酚(Total phenolic compounds, TPC)含量 19
3-5總類黃酮(Total flavonoid content, TFC)含量 19
3-6清除1,1-diphenyl-2-picrylhydrazyl (DPPH)自由基能力測定 19
4、統計分析 20
伍、結果與討論 21
一、以紅肉火龍果汁代替商用培養基活化酵母菌的可行性 21
二、酵母菌的篩選 21
三、接菌量探討 22
四、釀造紅肉火龍果酒合宜的果肉果皮比例 22
五、火龍果汁經酵母菌發酵之菌數與PH變化 22
六、火龍果發酵液抗氧化成分及活性變化 23
陸、結論 25
柒、參考文獻 26
捌、圖表 35
圖一、酵母菌21685及21686在PDB及火龍果汁於25°C培養48小時菌數的變化。 35
圖二、4株酵母菌在火龍果汁於25°C發酵7天過程酒精含量的變化。 36
圖三、 21687菌株以1%、3%、5%、10%(v/w)之不同接菌量，在25°C發酵7天之酒精含量變化。 37
圖四、火龍果汁以酵母菌21584於25°C發酵過程菌數與pH值變化。 38
圖五、火龍果汁以酵母菌21685於25°C發酵過程菌數與pH值變化。 39
圖六、火龍果汁以酵母菌21687於25°C發酵過程菌數與pH值變化。 40
圖七、火龍果汁以酵母菌21584於25°C發酵過程總酚(A)、類黃酮(B)及DPPH(C)清除能力的變化。 41
圖八、火龍果汁以酵母菌21685於25°C發酵過程總酚(A)、類黃酮(B)及DPPH(C)清除能力的變化。 42
圖九、火龍果汁以酵母菌21687於25°C發酵過程總酚(A)、類黃酮(B)及DPPH(C)清除能力的變化。 43
表一、紅肉火龍果以不同肉皮比例釀製所得酒液嗜好性品評 44

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