臺灣博碩士論文加值系統

梅納反應過程中會生成丙烯醯胺與羥甲基糠醛，然而丙烯醯胺為 2A 級致癌物，因此許多研究以減少丙烯醯胺生成為目標。先前文獻指出添加幾丁聚醣於梅納反應模型中減少丙烯醯胺生成，增加羥甲基糠醛之產量。故本篇將接續此議題，縮短加熱反應時間，探討幾丁聚醣對於兩種化合物之含量變化影響。實驗中採用葡萄糖與天門冬醯胺作為梅納反應基本模型，此外也加入羥甲基糠醛作為反應物，用以更全面知悉梅納反應網絡。添加幾丁聚醣於梅納反應模型中，於反應物方面，還原糖與天門冬醯胺含量皆無顯著差異，在褐變產物方面，中期產物與末期產物皆有顯著增加，同樣的，於丙烯醯胺方面也觀察到含量上升情況，反之，羥甲基糠醛之產量無顯著性差異。整體溶液性質方面，黏度、抗氧化能力與紅色色澤之特性都有所增長。綜合上述，幾丁聚醣之添加含量與加熱時間皆會影響梅納反應模型中丙烯醯胺與羥甲基糠醛之生成量，而在其應用層面可為食品提供紅色色澤與抗氧化之性能。由本篇各方面之含量變化趨勢統整，幾丁聚醣有可能在酸性條件加熱下裂解生成還原糖，進而增加丙烯醯胺生成，然而有眾多變因皆會影響梅納反應，因此未來可以使用不同種還原糖或利用更精密的儀器進行進一步探索。

Acrylamide and hydroxymethylfurfural are formed through Maillard reaction. However, acrylamide is 2A group carcinogen. Therefore, many studies have aimed to reduce the formation of acrylamide. The previous literature pointed out that adding chitosan in the Maillard reaction model can reduce the production of acrylamide and increase the production of hydroxymethylfurfural. Therefore, this article will continue this topic: reduce the heating reaction time, and explore the influence of chitosan on the content changing of the two compounds. In the experiment, glucose and asparagine were used as the basic model of the Maillard reaction, and hydroxymethylfurfural was added as the reactant to understand the Maillard reaction network more comprehensively. In terms of reactants, adding chitosan to the Maillard reaction model is no significant difference in the content of reducing sugars and asparagine. In terms of browning products, the addition of chitosan causes significant difference in intermediate and final products. Similarly, the content of acrylamide increase is also observed. On the contrary, the content of hydroxymethylfurfural is no significant change. To sum up, the amount of chitosan addition also increases viscosity, anti-oxidation performance and CIE a* value. In summary, adding chitosan and increasing heating time will affect the production of acrylamide and hydroxymethylfurfural in the Maillard reaction model, and it can provide food with red color and anti-oxidation performance for food application. Therefore, it is possible that chitosan might be hydrolyzed under acidic and heating condition and generate reducing sugars, which will increase the production of acrylamide.

目錄
頁次
中文摘要 I
Abstract II
圖目次 VI
表目次 VII
附圖 VIII
壹、前言 1
貳、文獻回顧 2
一、梅納反應 2
1.1 簡介 2
1.2 影響梅納反應的因素 2
(一) 溫度 (Temperature) 2
(二) 水活性 (Water Activity, Aw) 3
(三) pH 值 3
(四) 反應物種類 3
二、梅納反應產物特性 4
2.1 簡介 4
2.2 梅納反應產物之抗氧化性 4
三、丙烯醯胺 4
3.1 丙烯醯胺的物化特性 4
3.2 丙烯醯胺的毒性 5
3.2.1 生殖毒性 (reproductive toxicity) 5
3.2.2 基因毒性 (genotoxicity) 5
3.2.3 神經毒性 (neurotocixity) 5
3.2.4 致癌性 (carcinogenicity) 5
3.3 食品之丙烯醯胺參考指標值 6
3.4 丙烯醯胺與梅納反應 6
四、羥甲基糠醛 (HMF) 6
4.1 羥甲基糠醛的物化特性 6
4.2 羥甲基糠醛形成機制 7
4.3 影響羥甲基糠醛形成的因素 7
(一) 溫度 7
(二) 水活性 (Water Activity, Aw) 7
(三) 陽離子 7
(四) pH 值 8
(五) 反應物種類 8
4.4 蜂蜜中羥甲基糠醛之含量限制 8
4.5 羥甲基糠醛之於果醬質量評估建議 9
4.6 羥甲基糠醛之細胞毒性 9
五、幾丁質與幾丁聚醣 9
5.1 幾丁質 (Chitin) 9
5.2 幾丁聚醣 (Chitosan) 10
5.3 幾丁聚醣與梅納反應 10
参、實驗流程 11
肆、實驗器材與方法 12
一、實驗器材與藥品 12
1.1 試藥 12
1.2 材料 13
1.3 儀器 13
二、實驗方法 14
2.1 梅納反應產物製備 14
2.2 梅納反應產物萃取 15
2.3 還原糖測定 15
2.3.1 藥品配製 15
2.3.2 標準曲線溶液之配置 15
2.3.3 吸光值分析 15
2.3.4 含量計算 15
2.4 天門冬醯胺含量分析 16
2.5 pH 值測定 16
2.6 梅納反應產物之吸光值分析 16
2.7 黏度測定 16
2.8 丙烯醯胺含量分析 17
2.8.1 待測樣品之製備與丙烯醯胺含量測定 17
2.8.2 標準曲線溶液之配製 17
2.8.3 高效液相層析儀分析條件 17
2.9 羥甲基糠醛含量分析 18
2.10 DPPH 自由基清除能力 18
2.11 亞鐵離子螯合能力 18
2.12 還原力 19
2.13 色差值測定 19
2.14 統計分析 19
伍、結果與討論 20
一、 還原糖含量 20
二、 天門冬醯胺 20
三、 酸鹼值 21
四、 褐變產物 22
五、 黏度 22
六、 丙烯醯胺 23
七、 羥甲基糠醛 24
八、 抗氧化能力 24
九、 外觀與色差值 25
十、 相關性分析 25
十一、 主成分分析 26
十二、 百分比統計分析 26
陸、結論 27
柒、參考文獻 28
捌、圖表 37
玖、附錄 55

 
圖目次
頁次
圖一、各模組系統之還原糖含量 (A) 溶於去離子水 (B) 溶於醋酸 37
圖二、各模組系統之天門冬醯胺含量 (A) 溶於去離子水 (B) 溶於醋酸 38
圖三、各模組系統加熱期間 pH 值比較結果 (A) 溶於去離子水 (B) 溶於醋酸 39
圖四、各模組系統梅納反應中期產物 294 nm 紫外光吸收度 (A) 溶於去離子水中 (B) 溶於去離子水中之放大圖 (C) 溶於醋酸中 40
圖五、各模組系統梅納反應末期產物 420 nm 紫外光吸收度 (A) 溶於去離子水 (B) 溶於醋酸 41
圖六、各模組系統之動黏度 42
圖七、各模組系統之丙烯醯胺生成量 (A) 溶於去離子水 (B) 溶於醋酸 43
圖八、羥甲基糠醛之生成量 (A) 溶於去離子水之無添加羥甲基糠醛模組 (B) 溶於去離子水之有添加羥甲基糠醛模組(c) 溶於醋酸之模組 44
圖九、各模組系統之亞鐵離子螯合能力 (A) 溶於去離子水 (B) 溶於醋酸 45
圖十、各模組系統之 DPPH 清除能力 (A) 溶於去離子水 (B) 溶於醋酸 46
圖十一、各模組系統之還原力 (A) 溶於去離子水 (B) 溶於醋酸 47
圖十二、不同加熱時間模組系統反應溶液之外觀顏色 48
圖十三、有無添加幾丁聚糖之模組隨加熱時間增加之主成分分析。 49
圖十四、各模組系統隨加熱時間生成物與抗氧化能力之比較百分比 (%) (A)溶於醋酸中之天門冬醯胺-葡萄糖模組系統 (B) 溶於醋酸之天門冬醯胺-葡萄糖-幾丁聚醣模組系統 50

 
表目次
頁次
表一、色差值分析結果 51
表二、色差值分析結果 52
表三、加熱時間對色澤、黏度、抗氧化能力與生成物之影響 53
表四、添加幾丁聚醣對色澤、黏度、抗氧化能力與生成物之影響 54

 
附圖
頁次
附圖一、整合已知梅納反應流程 55
附圖二、金屬離子對於梅納反應的影響 56
附圖三、pH 值對於梅納反應的影響 57

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