臺灣博碩士論文加值系統

熱加工是黑糖製程中不可或缺的程序，會賦予黑糖特殊的風味、氣味與色澤，但也會伴隨著部份不良產物的生成，例如 2A 級致癌物—丙烯醯胺 (acrylamide) 和細胞毒性物質前驅物—羥甲基糠醛 (5-hydroxymethylfurfural, HMF)。故本篇將探討市售常用添加物及預期丙烯醯胺抑制劑，對黑糖中丙烯醯胺及羥甲基糠醛含量變化之影響。首先，添加甘蔗糖蜜 (sugar cane molasses, Mol) 及第一類焦糖色素 (plain caramel, Cara) 均不會影響黑糖中丙烯醯胺及羥甲基糠醛之生成量，且其還原糖含量與對照組也無顯著差異，然而天門冬醯胺含量則有降低的現象。另一方面，添加檸檬酸鈣 (calcium citrate, Cit)、幾丁聚醣 (chitosan, Chi) 及幾丁寡醣 (chitosan oligosaccharide, oChi) 之黑糖組別中，只有幾丁聚醣添加組可顯著抑制 52 - 67％ 之丙烯醯胺生成，並且提升黑糖的還原力；相反地，其羥甲基糠醛生成量則有上升的現象。這些現象是由於添加幾丁聚醣會降低黑糖炒製環境的 pH 值，使梅納反應 (Maillard reaction) 較不容易發生，進而抑制丙烯醯胺的生成；同時 pH 值的下降會促進葡萄糖水解反應生成大量的羥甲基糠醛。此外，添加幾丁聚醣會造成黑糖顏色變暗及水分不易蒸發等現象，且在感官品評的消費者接受度也顯著低於控制組。綜合上述結果，添加糖蜜及焦糖色素並不會顯著影響黑糖中丙烯醯胺及羥甲基糠醛的生成量，另外若要降低黑糖中的丙烯醯胺，可在製程中添加幾丁聚醣，但同時會增加黑糖的羥甲基糠醛生成量及保水力，可能造成不良的產品品質，並且有較低的消費者接受性。

Thermal processing is an indispensable process when manufacturing brown sugar. It gives brown sugar its special flavor, aroma, and color, however, it is also accompanied by the formation of certain undesirable products, such as carcinogenic acrylamide (AA) and cytotoxic substance precursors – 5-hydroxymethylfurfural (HMF). Therefore, this thesis will discuss the effect of the commercial additives and the expected acrylamide inhibitors on acrylamide and 5- hydroxymethylfurfural formation in brown sugar. First, the addition of sugar cane molasses (Mol) or plain caramel (Cara) did not affect the formation of acrylamide and 5-hydroxymethylfurfural in brown sugar. In addition, in terms of reducing sugar content, there was no significant difference between the control group and groups with molasses or caramel, nevertheless, asparagine content decreased when putting in molasses or caramel. Second, in the groups of brown sugar with calcium citrate (Cit), chitosan (Chi), or chitosan oligosaccharides (oChi), only the chitosan added group was significantly inhibited 52-67% of acrylamide formation. And, the group with chitosan also increased the reducing power of brown sugar. On the contrary, adding chitosan increased the content of 5-hydroxymethylfurfural. These results are due to the fact that the addition of chitosan will decrease the pH of the brown sugar’s processing environment, making the Maillard reaction less likely to occur, thus inhibiting the formation of acrylamide; moreover, the lower pH will cause the hydrolysis of glucose to produce large amounts of 5-hydroxymethylfurfural. Furthermore, the addition of chitosan caused the color to darken and caused water to retain. The consumer sensory evaluation was also significantly lower than the control group. To conclude, the addition of molasses and caramel did not significantly affect the formation of acrylamide and 5-hydroxymethylfurfural in brown sugar. Additionally, the level of acrylamide in brown sugar can be reduced by adding chitosan to the process. Nonetheless, it increased the level of 5-hydroxymethylfurfural and the water retention of brown sugar which can result in poor product quality and low consumer acceptance.

摘要 I
ABSTRACT II
目錄 III
圖目錄 VI
表目錄 VII
附錄 VIII
壹、前言 1
貳、文獻回顧 2
一、黑糖 2
1.1 黑糖簡介 2
1.2 臺灣製糖方式的演變 2
二、丙烯醯胺 2
2.1 丙烯醯胺的物化特性及應用 2
2.3 丙烯醯胺在人體內的代謝 4
2.4 丙烯醯胺的生成機制 4
2.5 食品中的丙烯醯胺 5
2.6 降低食品中丙烯醯胺形成的方法 5
三、鈣鹽 7
3.1 鈣質攝取狀況 7
3.2 鈣的生理功能 7
3.3 鈣補充的方式 7
四、幾丁聚醣與幾丁寡醣 8
4.1 幾丁質、幾丁聚醣的分布 8
4.2 幾丁聚醣的構造 8
4.3 幾丁寡醣的構造 8
4.4 幾丁聚醣的特性 9
4.5 幾丁聚醣與梅納反應 9
参、實驗架構 10
肆、實驗器材與方法 11
一、黑糖製作 11
二、丙烯醯胺含量分析 12
三、羥甲基糠醛含量分析 13
四、還原糖含量分析 15
五、天門冬醯胺含量分析 16
六、PH 值 19
七、抗氧化能力測定 19
八、顏色值測定 20
九、一般成分分析 20
十、水活性 21
十一、電子舌 21
十二、感官品評 22
十三、統計分析 23
伍、結果與討論 24
一、添加甘蔗糖蜜及焦糖色素於黑糖製程 24
1.1 丙烯醯胺含量分析 24
1.2 羥甲基糠醛含量分析 24
1.3 還原糖及天門冬醯胺含量分析 24
二、添加檸檬酸鈣、幾丁聚醣及幾丁寡醣於黑糖製程 25
2.1 化學性質分析 25
2.1.1 丙烯醯胺含量分析 25
2.1.2 羥甲基糠醛含量分析 26
2.1.3 還原糖含量分析 26
2.1.4 天門冬醯胺含量分析 26
2.1.5 pH 值 26
2.1.6 抗氧化能力 27
2.2 物理性質分析 27
2.2.1 外觀及顏色 27
2.2.2 水分含量 28
2.2.3 灰分含量 28
2.2.4 水活性 28
2.2.5 電子舌分析 28
2.3 消費者感官品評 29
2.3.1 消費者接受性評估 29
2.3.2 消費者感官特性描述 29
2.4 統計分析 30
陸、結論 31
柒、參考文獻 32
捌、圖表 43
玖、附錄 69

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