柒、表 - 國立宜蘭大學食品科學系（研究所）碩士論文 Department of Food Science National Ilan University Master Thesis

表一、完熟長實金柑不同溶劑萃取物之 DPPH 自由基清除能力

Table 1. Scavenging effects on DPPH radical of various solvent extracts from pulp and peel of Fortunella margarita Swingle with 100% maturety.

DPPH radical scavenging activity（％）

Sample

（mg /mL）

Methanol Extract Water Extract Ethyl Acetate Extract

* Means（n＝3） with different superscripts （a-e,x-z） in separate sample are significantly different （p<0.05）.

表二、長實金柑不同萃取方法之萃取物 DPPH 自由基清除能力

Table 2. Scavenging effects on DPPH radical of methanolic extracts from pulp and peel of Fortunella margarita Swingle with various methods.

DPPH radical scavenging activity（％）

Sample（mg /mL）

Extraction 24 hrs Extraction 1 hr for three times Pulp

a-f Means（n＝3） with different superscripts in a raw of separate sample are significantly different （p<0.05）.

表三、完熟長實金柑果皮及果肉萃取物清除 DPPH 自由基能力之 IC50

值

Table 3. The IC₅₀ of extracts from Fortunella margarita Swingle with 100% maturety peel and pulp as related to DPPH free radical scavenging capacity.

IC₅₀ of DPPH scavenging effect （mg/mL）

Kumquat

Methanol Extract Water Extract Ethyl Acetate Extract Peel 5.01 5.31 6.64 Pulp 4.93 5.28 6.79 BHA 0.013

表四、不同成熟度金柑一般成分分析

Table 4. Proximate composition analysis of Fortunella margarita Swingle （FMS） and Fortunella japonica Swingle （FJS）

with different maturities.

Maturity （%） Moisture（%） Crude protein（%） Crude fat（%） Ash（%） Carbohydrate（%）

FMS

50 85.51± 2.36^b 0.90±0.05^abc 0.28±0.01^a 0.30±0.02^a 13.01±1.23^a 60 87.20±3.63^ab 0.97±0.12^abc 0.22±0.01^ab 0.32±0.03^a 11.29±0.75^ab 70 86.20±2.23^ab 1.05±0.20^ab 0.20±0.00^ab 0.35±0.02^a 12.20±0.89^ab 80 86.81±2.05^ab 1.04±0.06^ab 0.21±0.00^ab 0.32±0.03^a 11.63±0.56^ab 90 85.80±2.63^b 0.82±0.07^cd 0.15±0.00^bc 0.33±0.06^a 12.90±0.96^a 100 85.90±1.20^b 1.07±0.05^a 0.28±0.02^a 0.32±0.09^a 12.43±0.23^ab FJS

30 85.70±2.08^b 0.90±0.05^abc 0.10±0.00^b 0.50±0.06^a 12.80±1.02^a 50 87.08±3.06^ab 0.86±0.02^bc 0.24±0.02^a 0.55±0.05^a 11.27±0.96^ab 70 86.49±2.54^ab 0.90±0.06^abc 0.10±0.01^b 0.51±0.07^a 12.00±0.56^ab 100 87.89±4.38^a 0.79±0.09^c 0.20±0.02^a 0.50±0.06^a 10.71±0.58^b

a-d Means（n＝3） with different superscripts in a column of separate sample are significantly different （p<0.05）.

表五、不同成熟度金柑果皮與果肉甲醇萃取物之總多酚含量

Table 5. Total polyphenol contents of methanolic extracts from peel and pulp of kumquat with different maturities.

Total polyphenol contents of kumquat （mg/100g dry weight）

Maturity

（%） Peel Pulp

FMS^e

50 1277.03±20.63^a 1145.03±34.3^a 60 884.47±32.60^b 816.76±25.7^b 70 867.33±42.36^b 748.20±25.7^bc 80 850.19±68.61^b 720.77±25.7^c 90 797.91±25.71^b 674.48±8.61^c 100 806.48±62.82^b 653.91±42.9^c FJS^f

30 2132.42±34.32^a 947.04±43.71^a 50 1809.29±42.06^b 853.62±68.57^a 70 1670.44±94.37^c 861.33±8.66^a 100 1453.60±20.00^d 850.19±12.00^a

a-d Means（n＝3） with different superscripts in a column of separate sample are significantly different （p<0.05）.

e FMS： Fortunella margarita Swingle

f FJS ：Fortunella japonica Swingle

表六、不同成熟度金柑果皮與果肉甲醇萃取物之總類黃酮含量

Table 6. Total flavonoids contents of methanolic extracts from peel and pulp of kumquat with different maturities.

Total flavonoids contents of kumquat（mg/100g dry weight）

Maturity

（%） peel pulp

FMS^d

50 430.63±1.50^a 82.53±17.22^a 60 358.76±14.97^ab 97.13±3.37^a 70 374.86±1.10^ab 92.26±2.99^a 80 351.65±10.85^b 82.54±22.46^a 90 238.24±24.45^c 84.78±15.35^a 100 307.11±20.96^bc 100.50±2.25^a FJS^e

30 913.47±14.60^bc 98.26±0.56^bc 50 852.84±10.11^c 87.96±5.61^c 70 953.90±14.60^b 116.66±2.25^b 100 1351.40±19.09^a 137.55±3.93^a

a-c Means（n＝3） with different superscripts in a column of separate sample are significantly different （p<0.05）.

d FMS： Fortunella margarita Swingle

e FJS ：Fortunella japonica Swingle

表七、不同成熟度金柑果皮與果肉甲醇萃取物之總花青素含量

Table 7. Total anthocyanin contents of methanolic extracts from peel and pulp of kumquat with different maturities.

Total anthocyanidins content （mg/100g dry weight）

Maturity

（%） Peel Pulp

FMS^e

50 0.86±0.14^a 0.01±0.00^b 60 0.09±0.02^c 0.11±0.06^a 70 0.29±0.11^b N.D.

80 0.11±0.04^d N.D.

90 N.D.^g N.D.

100 N.D. N.D.

FJS^f

30 12.71±0.73^b 1.22±0.23^a 50 15.97±1.71^a N.D.

70 6.98±1.00^c N.D.

100 6.98±1.18^c N.D.

a-d Means（n＝3） with different superscripts in a column of separate sample are significantly different （p<0.05）.

e FMS： Fortunella margarita Swingle

f FJS ：Fortunella japonica Swingle

g N.D.：Not detected

表八、不同成熟度金柑果皮與果肉甲醇萃取物之總類胡蘿蔔素含量 Table 8. The caroteneoids contents of methanolic extracts from peel and pulp of kumquat with different maturities.

Caroteneoids contents of kumquat （mg/100g dry weight）

Matuity

（%） peel pulp

FMS^g

50 16.38±0.00^e 2.45±0.00^c 60 13.46±0.00^f 2.64±0.01^c 70 26.54±0.04^b 2.89±0.02^bc 80 20.79±0.00^d 3.30±0.02^bc 90 23.25±0.01^c 3.10±0.02^b 100 36.60±0.04^a 4.86±0.02^a FJS^h

30 72.03±0.02^a 9.73±0.01^a 50 37.69±0.02^c 7.75±0.02^b 70 31.88±0.02^c 9.35±0.04^a 100 65.36±0.08^b 11.19±0.06^a

a-f Means（n＝3） with different superscripts in a column of separate sample are significantly different （p<0.05）.

g FMS： Fortunella margarita Swingle

h FJS ：Fortunella japonica Swingle

表九、不同成熟度金柑果皮與果肉甲醇萃取物之果糖、葡萄糖和蔗糖含量

Table 9. The Fructose, Glucose and Sucrose contents of methanolic extracts from peel and pulp of Kumquat with different Maturities.

Contents of kumquat （ mg/mg dry weight）

Fructose Sucrose Glucose Total Matuity

（%） Peel Pulp Peel Pulp Peel Pulp Peel Pulp

FMS^e

50 0.18±0.03^a 0.10±0.02^a 0.17±0.01^c 0.12±0.00^d 0.16±0.03^ab 0.08±0.01^a 0.35±0.02^b 0.18±0.01^b 60 0.17±0.03^a 0.11±0.02^a 0.13±0.03^d 0.15±0.02^cd 0.14±0.03^bc 0.09±0.02^a 0.31±0.03^c 0.20±0.02^b 70 0.17±0.02^a 0.13±0.02^a 0.19±0.00^b 0.16±0.02^bc 0.15±0.02^abc 0.10±0.02^a 0.32±0.01^c 0.23±0.02^a 80 0.20±0.02^a 0.13±0.02^a 0.26±0.01^a 0.21±0.01^a 0.18±0.02^a 0.10±0.01^a 0.38±0.01^a 0.23±0.01^a 90 0.15±0.03^a 0.14±0.03^a 0.15±0.05^cd 0.19±0.06^ab 0.12±0.03^c 0.10±0.03^a 0.27±0.04^d 0.24±0.04^a 100 0.15±0.04^a 0.13±0.02^a 0.25±0.01^a 0.18±0.01^abc 0.14±0.02^b 0.09±0.02^a 0.29±0.02^c 0.22±0.01^ab FJS^f

30 0.04±0.01^b 0.05±0.02^b 0.00±0.01^b 0.02±0.01^c 0.06±0.02^b 0.05±0.02^b 0.10±0.01^d 0.09±0.01^c 50 0.07±0.04^b 0.02±0.01^b 0.01±0.01^b 0.02±0.00^c 0.08±0.04^b 0.02±0.02^b 0.15±0.02^c 0.05±0.01^d 70 0.14±0.02^a 0.05±0.02^b 0.03±0.01^a 0.06±0.00^b 0.14±0.03^a 0.05±0.02^b 0.28±0.01^b 0.11±0.01^b 100 0.16±0.03^a 0.11±0.03^a 0.04±0.00^a 0.09±0.01^a 0.16±0.03^a 0.10±0.03^a 0.32±0.02^a 0.21±0.02^a

a-d Means（n＝3） with different superscripts in a column of separate sample are significantly different （p<0.05）.

e FMS： Fortunella margarita Swingle ^f FJS ：Fortunella japonica Swingle

表十、不同成熟度金柑果皮甲醇萃取物之草酸與抗壞血酸含量

Table 10.The oxalic acid and ascorbic acid contents of methanolic extracts from peel of Kumquat with different maturities .

contents of kumquat （mg/100g dry weight）

Maturity（%）

Oxalic acid Ascorbic acid FMS^g

50 390.32±5.72^b 361.60±2.08^a 60 299.62±2.48^e 355.44±1.50^b 70 342.84±1.54^d 330.92±1.86^c 80 511.46±5.76^a 321.64±1.81^d 90 369.12±15.32^c 307.76±1.78^e 100 294.74±6.10^e 263.36±2.11^f FJS^h

30 383.97±10.92^b 1013.88±2.16^a 50 434.16±4.62^a 531.92±0.91^b 70 267.14±10.82^d 348.88±1.48^c 100% 345.31±2.83^c 221.08±2.26^d

a-f Means（n＝3） with different superscripts in a column of separate sample are significantly different （p<0.05）.

g FMS： Fortunella margarita Swingle

h FJS ：Fortunella japonica Swingle

表十一、不同成熟度金柑果肉甲醇萃取物之草酸、抗壞血酸與檸檬酸含量

Table 11.The oxalic acid , ascorbic acid and citric acid contents of methanolic extracts from pulp of Kumquat with different maturities.

contents of kumquat （mg/100g dry weight）

Maturity

（%） Oxalic acid Ascorbic acid Citric acid FMS^f

50 385.15±1.68^a 407.93±17.12^a 2050.93±14.72^a 60 395.88±3.65^a 178.08±3.26^b 1517.66±11.26^b 70 305.89±2.43^d 164.99±1.18^c 1348.62±11.75^c 80 364.21±7.83^b 160.71±6.24^c 1073.91±28.85^d 90 334.74±1.14^c 110.19±0.27^d 1034.01±22.57^e 100 388.93±2.55^a 100.35±12.31^d 1050.93±27.74^de FJS^g

30 390.28±19.08^b 309.44±17.29^a 3409.17±17.29^a 50 259.12±3.17^d 200.22±6.47^b 3212.72±6.67^b 70 338.30±6.18^c 202.82±20.87^b 3014.55±20.87^c 100 438.87±5.43^a 86.23±14.86^c 2096.99±14.86^d

a-e Means（n＝3） with different superscripts in a column of separate sample are significantly different （p<0.05）.

f FMS： Fortunella margarita Swingle

g FJS ：Fortunella japonica Swingle

表十二、不同成熟度長實金柑果皮與果肉甲醇萃取物之成分變化與抗氧化活性之相關性

Table 12.Pearson correlation coefficients between antioxidative activities and related components in peel and pulp pf FMS with different maturities

Scavenging effects on DPPH radical Reducing power Chealting effects on Fe⁺² Peel of FMS¹

Total polyphenol contents 0.6899^*0.8474^*** 0.3612 Total flavonoids contents 0.8725^***0.8641^***0.6621^* Total anthocyanidins contents 0.7212^**0.8396^*** 0.3955

Total caroteneoids contents 0.7628^**0.6368^*0.7601^**

Organic acids² 0.5126 0.2138 0.3341

Saccharides³ 0.6145^* 0.3990 0.3915

Pulp of FMS

Total polyphenol contents 0.7357^**0.7554^** 0.3578 Total flavonoids contents 0.7390^** 0.4376 0.3228

Total anthocyanidins contents 0.2076 0.3050 0.4707 Total caroteneoids contents 0.8740^***0.9050^*** 0.0316

Organic acids 0.6736^*0.7654^** 0.1910

Saccharides 0.5170 0.3692 0.4595

1FMS ： Fortunella margarita Swingle ；²Organic acids: Oxalic acid+Ascorbic acid+Citric acid ；³Saccharides:

Fructose+Sucrose+Glucose

* : ( p< 0.05); **: ( p< 0.01); ***: (p< 0.001)

表十三、不同成熟度圓金柑果皮與果肉甲醇萃取物之成分變化與抗氧化活性之相關性

Table 13. Pearson correlation coefficients between antioxidative activities and related components in peel and pulp pf FJS with different maturities

Content Scavenging effects on DPPH radical Reducing power Chealting effects on Fe⁺² Peel of FJS¹

Total polyphenol contents 0.6244 0.1396 0.8243^* Total flavonoids contents 0.2245 0.3176 0.9845^***

Total anthocyanidins contents 0.004 0.4292 0.6333 Total caroteneoids contents 0.8323^*0.7301^* 0.3282

Organic acids² 0.7817^*0.8186^*0.9693^***

Saccharides³ 0.4438 0.3332 0.7837^*

Pulp of FJS

Total polyphenol contents 0.6840 0.4404 0.1746 Total flavonoids contents 0.1546 0.4321 0.1068 Total anthocyanidins contents 0.7455^* 0.3550 0.0755

Total caroteneoids contents 0.5651 0.2456 0.3294

Organic acids 0.0141 0.7705^* 0.472

Saccharides 0.3758 0.5800 0.3162

1 FJS :Fortunella japonica Swingle ； ²Organic acids: Oxalic acid+Ascorbic acid+Citric acid ； ³Saccharides:

Fructose+Sucrose+Glucose

* : ( p< 0.05); **: ( p< 0.01); ***: (p< 0.001)

表十四、不同成熟度長實金柑果皮與果肉甲醇萃取物之類黃酮組成

Table 14. Flavonoids composition in peel and pulp of Fortunella margarita Swingle（FMS） with different maturities Contents of kumquat （ mg/100g dry weight ）

Maturity

（%） Rutin Quercertin Kaempferol Hesperidin Hesperetin Naringin Naringenin Neohesperidin Diosmin peel

50 N.D.^f 42.40±0.41^a 1.29±0.01^bc N.D. 0.24±0.00^c 0.59±0.04^a N.D. 1.80±0.06^a 70.93±0.48^a 60 N.D. 32.97±0.09^d 1.18±0.02^c N.D. 0.16±0.00^e N.D. 0.52±0.00^a 1.19±0.11^b 47.31±0.38^d 70 N.D. 39.14±0.30^b 1.35±0.02^bc N.D. 0.22±0.00^d N.D. 0.49±0.00^b 1.21±0.06^b 63.81±1.01^b 80 0.86±0.06^b 34.51±0.20^cd 1.93±0.04^a 1.55±0.09^b 0.22±0.02^d 0.15±0.02^c 0.49±0.00^b 0.21±0.04^d 56.25±0.60^c 90 0.91±0.02^a 35.38±0.18^c 1.61±0.02^ab 1.13±0.03^c 0.27±0.03^b 0.22±0.03^b 0.37±0.10^c 0.73±0.07^c 55.57±0.70^cd 100 0.67±0.16^c 35.31±0.10^c 1.83±0.01^a 3.84±0.06^a 0.29±0.01^a 0.23±0.01^b 0.14±0.01^d 0.26±0.06^d 54.24±0.29^c pulp

50 N.D. 33.62±0.23^d 1.24±0.03^c 0.10±0.04^d 0.11±0.02^e 0.41±0.04^cd 1.87±0.02^a 0.74±0.00^c 40.31±0.55^c 60 N.D. 39.73±0.05^a 1.43±0.01^b 0.40±0.01^b 0.13±0.00^d 0.65±0.01^a 0.15±0.00^d 1.37±0.01^b 56.21±0.14^a 70 N.D. 39.69±0.14^a 1.47±0.01^a 0.21±0.02^c 0.15±0.00^c 0.49±0.01^b 0.20±0.00^b 1.66±0.02^a 57.88±0.39^a 80 0.21±0.06^b 37.54±0.19^b N.D. N.D. 0.25±0.01^b 0.39±0.03^d 0.17±0.01^c 1.71±005^a 52.31±0.56^ab 90 0.20±0.00^b 35.74±0.08^c N.D. N.D. 0.25±0.01^b 0.40±0.00^cd 0.15±0.01^d 1.58±0.01^a 46.32±0.25^bc 100 0.41±0.11^a 39.35±0.21^a N.D. 0.47±0.06^a 0.27±0.02^a 0.43±0.04^c 0.19±0.01^b 1.65±0.04^a 53.18±0.60^ab

a-e Means（n＝3） with different superscripts in a column of separate sample are significantly different

（p<0.05）.^f N.D.：Not detected

表十五、不同成熟度圓金柑果皮與果肉甲醇萃取物之類黃酮組成

Table 15. Flavonoids composition in peel and pulp of Fortunella japonica Swingle （FJS） with different maturities Contents of kumquat（ mg/100g dry weight dry weight）

Matuity

（%） Rutin Quercertin Kaempferol Hesperidin Hesperetin Naringin Naringenin Neohesperidin Diosmin

peel

30 N.D.^e 25.40±1.62^b 3.68±0.18^bc 65.51±0.70^a 1.26±0.06^ab 10.88±0.19^a 4.30±1.03^a 26.27±0.25^a 3.69±0.30^c 50 N.D. 20.67±0.55^c 3.25±0.37^c 52.44±1.26^b 0.45±0.02^c 9.91±2.56^ab 2.56±0.10^b 25.44±1.48^ab 6.36±1.28^b 70 N.D. 20.43±0.69^c 2.88±0.21^c 26.31±0.56^d 0.73±0.01^c 3.75±1.52^c 1.78±0.12^bc 20.58±0.92^c 7.90±0.98^a 100 N.D. 42.35±0.97^a 4.58±0.0^a 44.81±0.43^c 1.90±0.33^a 8.42±0.27^b 1.39±0.06^c 24.09±0.49^d 3.84±0.61^c

pulp

30 N.D. 16.15±2.04^ab N.D 7.41±0.41^a N.D. 0.59±0.02^c 0.32±0.02^ab 4.29±0.15^d 3.88±0.18^a 50 N.D. 14.22±1.00^b N.D 2.57±0.13^c N.D. 0.53±0.03^c 0.24±0.00^b 32.74±0.38^c 0.10±0.25^c 70 N.D. 15.02±0.14^ab N.D 3.77±0.14^b N.D. 1.00±0.13^a 0.36±0.00^a 45.64±0.54^b 1.85±0.40^b 100 N.D. 16.24±1.98^a N.D 4.01±0.02^d N.D. 0.80±0.00^b 0.26±0.03^b 49.80±1.60^a 1.51±0.39^b

a-d Means（n＝3） with different superscripts in a column of separate sample are significantly different （p<0.05）.

e N.D.：Not detected

表十六、不同成熟度長實金柑果皮甲醇萃取物之類黃酮成分變化與抗氧化活性之相關性

Table 16. Pearson correlation coefficients between antioxidative activities and flavonoids in methanolic extract of peel of FMS with

different maturities

Scavenging effects on DPPH radical

Reducing power

Chealting effects on Fe⁺²

Rutin 0.8031^** 0.8509^*** 0.7978^**

Naringin 0.1136 0.4236 0.2762 Hesperidin 0.8449^*** 0.6423^* 0.8758^***

Diosmin 0.4276 0.4693 0.0939 Neohesperidin 0.7754^** 0.8707^*** 0.6678^*

Quercertin 0.4699 0.5791^* 0.1559

Naringenin 0.0762 0.3541 0.4159 Hesperetin 0.7396^** 0.5008 0.9185^***

Kaempferol 0.7080^** 0.7633^** 0.7794^**

* : ( p< 0.05); **: ( p< 0.01); ***: (p< 0.001)

表十七、不同成熟度長實金柑果肉甲醇萃取物之類黃酮成分變化與抗氧化活性之相關性

Table 17. Pearson correlation coefficients between antioxidative activities and flavonoids in methanolic extract of pulp of FMS with different maturities

Scavenging effects on DPPH radical

Reducing power

Chealting effects on Fe⁺²

Rutin 0.6852^* 0.9411^*** 0.1304

Naringin 0.010 0.2934 0.4670 Hesperidin 0.6172^* 0.3079 0.4382 Diosmin 0.6573^* 0.1634 0.4909 Neohesperidin 0.7208^** 0.6049^* 0.020

Quercertin 0.7515^** 0.2921 0.4901 Naringenin 0.6343^* 0.5523 0.0640

Hesperetin 0.5825^* 0.8829^*** 0.2460 Kaempferol 0.3953 0.7979^** 0.2968

* : ( p< 0.05); **: ( p< 0.01); ***: (p< 0.001)

表十八、不同成熟度圓金柑果皮甲醇萃取物之類黃酮成分變化與抗氧化活性之相關性

Table 18. Pearson correlation coefficients between antioxidative activities and flavonoids in methanolic extract of peel of FJS with

different maturities

Scavenging effects on DPPH radical

Reducing power

Chealting effects on Fe⁺²

Rutin -¹ - -

Naringin 0.4488 0.9075^** 0.1091 Hesperidin 0.4488 0.8111^* 0.2514 Diosmin 0.7095^* 0.8576^** 0.3904 Neohesperidin 0.4589 0.8899^** 0.1487

Quercertin 0.1873 0.5556 0.9347^***

Naringenin 0.7370^* 0.3082 0.6910 Hesperetin 0.4940 0.4947 0.7933^*

Kaempferol 0.3262 0.7523^* 0.8164^*

1 Correlation coefficients are not exist because of the not detected flavonoids.

* : ( p< 0.05); **: ( p< 0.01); ***: (p< 0.001)

表十九、不同成熟度圓金柑果肉甲醇萃取物之類黃酮成分變化與抗氧化活性之相關性

Table 19. Pearson correlation coefficients between antioxidative activities and flavonoids in methanolic extract of pulp of FJS with

different maturities

Scavenging effects on DPPH radical

Reducing power

Chealting effects on Fe⁺²

Rutin -¹ - -

Naringin 0.3961 0.2596 0.6013 Hesperidin 0.8029^* 0.3159 0.1292

Diosmin 0.6952 0.4277 0.3114 Neohesperidin 0.5731 0.3843 0.0316

Quercertin 0.8515^** 0.2488 0.2112 Naringenin 0.1183 0.8415^** 0.9211

Hesperetin - - -

Kaempferol - - -

1 Correlation coefficients are not exist because of not detected flavonoids.

* : ( p< 0.05); **: ( p< 0.01); ***: (p< 0.001)

表二十、長實金柑蜜餞加工過程中類黃酮含量之變化（mg/100g dry weight）

Table 20. Changes of flavonoids contents in FMS during processing for preserved fruit.

Rutin Naringin Hesperidin Diosmin Neohesperidin Quercertin Naringenin Hesperetin Kaempferol Fresh fruit 0.64±0.01^a 0.31±0.01^a 3.29±0.02^a 44.59±1.39^a 1.67±0.15^a 31.50±0.15^a 0.19±0.00^a 0.01^a±0.00 1.69±0.24^a Salting 0.47±0.05^b 0.26±0.00^b 0.10±0.01^b 35.80±0.14^b 1.09±0.02^b 29.62±0.01^b 0.15±0.00^b 0.00^a±0.00 1.68±0.02^a Washing 0.10±0.06^c 0.21±0.01^c 0.04±0.01^c 33.13±0.06^c 1.09±0.02^b 27.86±0.02^c N.D N.D N.D Blanching 0.01±0.00^d 0.15±0.02^d N.D 32.27±1.99^c 1.03±0.06^b 27.57±0.01^c N.D N.D N.D Sugaring N.D.^e N.D N.D 11.07±0.57^d N.D 19.31±0.22^d N.D N.D N.D

Drying N.D N.D N.D 11.69±0.13^d N.D 19.49±0.02^d N.D N.D N.D

a-d Means（n＝3） with different superscripts in a column are significantly different （p<0.05）.

e N.D.：Not detected

在文檔中國立宜蘭大學食品科學系（研究所）碩士論文 Department of Food Science National Ilan University Master Thesis (頁 95-115)