臺灣博碩士論文加值系統

　　咖啡是全球貿易量大的農產品之一，若依台灣人咖啡需求進行估計，咖啡渣一年產量為 1 千 4 百億噸，由此可知，咖啡副產物之產量相當可觀，為達確保永續消費及生產模式之目的，有效利用副產物是非常重要的一個課題，咖啡豆中富含的儲存蛋白，但其被認為是食物過敏原之一，咖啡豆經過烘焙及萃取，剩餘咖啡渣之蛋白質含量有待了解，故研究目的為評估阿拉比卡咖啡副產物之蛋白質含量及其作為活性胜肽原料之潛力。研究結果指出咖啡渣主要成分有總碳水化合物、粗纖維及粗蛋白，其含量分別為 71.33%、25.55% 及 15.41%，經烘焙與熱水萃取之咖啡渣與生咖啡豆之粗蛋白含量無顯著 (p>0.05) 差異，經 60℃、200 bar 超臨界二氧化碳萃取 3 小時後產率為 11.30% 與粗脂肪之含量 (7.05%) 相比，超臨界二氧化碳產率較高；經在 pH 11 的條件下萃取 3 小時之蛋白質回收率最高蛋白質含量最高，為 32.48 μg/mL，產率為 0.032%，經含 20% SDS 之 50 mM Tris (pH 6.8) 溶液萃取後在電泳圖中無顯示條帶，且經含 0.5 M NaCl 之 50 mM Tris (pH 8.0) 萃取並以膠體層析純化後，無鑑定比對出蛋白質，其可能因從咖啡果實到製作咖啡的過程中會有微生物或熱加工等影響，使咖啡渣本身所含之蛋白質含量較少或蛋白質與基質形成複合物，使之無法被溶出偵測，目前技術無法萃取咖啡渣之蛋白質，且若欲應用於工業上大量製備蛋白質在原料儲存與萃取上，需耗費的成本可能會大於回收之利潤，故建議咖啡渣可使用直接或間接的方法製備活性化合物，例如溶劑萃取、發酵或酵素水解，亦可作為環保或生物材料之原料，方能彰顯其效用，達到資源不浪費、物盡其用並實現環境可持續發展之目的。

　　Coffee is one of the most traded agricultural products globally. Estimating based on the coffee demand in Taiwan, the annual production of coffee grounds reaches 1.4 billion tons. This substantial volume of coffee by-products highlights the importance of effectively utilizing these by-products to ensure sustainable consumption and production patterns. Coffee beans are rich in storage proteins, but they are also considered food allergens. The protein content in spent coffee grounds, remaining after roasting and extraction, needs to be understood. Therefore, this study aims to evaluate the protein content in Arabica coffee by-products and their potential as raw materials for bioactive peptides. The results indicate that the main components of coffee grounds are total carbohydrates (71.33%), crude fiber (25.55%), and crude protein (15.41%). There was no significant difference (p>0.05) in crude protein content between roasted and hot water extracted coffee grounds and raw coffee beans. After 3 hours of extraction at 60°C and 200 bar using supercritical carbon dioxide, the yield was 11.30%, and the crude fat content was 7.05%, indicating a higher yield with supercritical carbon dioxide. The highest protein recovery rate under pH 11 conditions was 32.48 μg/mL with a yield of 0.032%. No bands were shown on electrophoresis after extraction with 50 mM Tris solution containing 20% SDS (pH 6.8). Additionally, no proteins were identified and matched after extraction with 50 mM Tris solution containing 0.5 M NaCl (pH 8.0) and purification by gel chromatography. This could be due to the influence of microorganisms or thermal processing during the coffee fruit to coffee production process, resulting in lower protein content or protein forming complexes with the matrix, making them undetectable. Currently, it is challenging to extract proteins from coffee grounds, and the cost of storing raw materials and extracting proteins for industrial-scale preparation might outweigh the benefits. Thus, it is recommended to use coffee grounds to prepare bioactive compounds through direct or indirect methods, such as solvent extraction, fermentation, or enzymatic hydrolysis. They can also be used as raw materials for environmental or biological materials, thereby maximizing their utility, preventing resource wastage, and achieving sustainable development goals.

謝誌 I
摘要 II
Abstract III
圖目次 VI
表目次 VII
壹、 前言 1
貳、 文獻回顧 2
一、 咖啡豆 2
(一) 簡介 2
(二) 生豆加工 3
(三) 烘焙 4
二、 咖啡 5
(一) 歷史 5
(二) 萃取方法 7
三、 咖啡渣利用 8
(一) 碳水化合物 Carbohydrates 9
(二) 咖啡因 Caffeine 9
(三) 脂質 Lipids 11
(四) 其他 11
四、 超臨界流體萃取技術 13
五、 蛋白質簡介 14
六、 蛋白質萃取與純化 14
(一) 萃取 16
(二) 純化 18
(三) 定量 19
七、 蛋白質鑑定 21
(一) 離子源 (Ionization source) 21
(二) 質量分析器 (Mass analyzer) 22
(三) 偵測器 (Detector) 22
八、 蛋白質水解物 22
(一) 抗糖尿病 34
(二) 抗高血壓 34
(三) 氧化壓力調節 35
參、 實驗架構 36
肆、 實驗材料與方法 37
一、 設備與材料 37
二、 實驗方法 40
(一) 樣品前處理 40
(二) 一般成分分析 40
(三) 超臨界二氧化碳萃取脂質 42
(四) 蛋白質鑑定 42
(五) 蛋白質含量測定 44
(六) 蛋白質萃取產率 44
(七) 蛋白質分子量分析 45
(八) 統計分析 46
伍、 結果與討論 47
一、 咖啡粉與咖啡渣之一般成分分析 47
二、 超臨界萃取咖啡渣之脂質 48
三、 探討咖啡渣之蛋白質含量 49
(一) 萃取條件分析 49
(二) 蛋白質分子量分析 50
(三) 鑑定咖啡渣之蛋白質 51
陸、 結論 52
柒、 未來展望 53
捌、 參考資料 54
玖、 圖表 65
壹拾、 附錄 75

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