Studies on the Preparation of Spirulina Wines and Their Antioxidative Properties 楊曜鴻、游銅錫
E-mail: [email protected]
ABSTRACT
This thesis can be divided into three parts. In the first part, Spirulina tinctures were prepared by soaking Spirulina powder in ethanol solutions of different concentrations. The optimum soaking concentration and soaking time were studied by sensory evaluation and the analysis of the yields of some functional components in the tinctures. In the second part, fermented Spirulina wines were prepared using a commercial yeast product (Red Star Distiller’s Active Dry Yeast) as the experimental yeast strain, and the optimum conditions including the amount of Spirulina powder and the fermentation time were studied. Sensory evaluations of the fermented Spirulina tinctures were also conducted. In the third part, Spirulina red wines were prepared by mixing the fermented Spirulina tinctures with red wines in different proportion. The optimum compounding ratio of the Spirulina tinctures and the red wine were studied. The antioxidant ability of Spirulina red wines were compared in this thesis. Volatile compounds of the Spirulina wine, red wine, and the Spirulina red wine were also compared. The results in this thesis showed that using 12.5% ethanol to extract Spirulina powder for 12 hour was an acceptable method to prepare Spirulina tincture from the view point of the yields of some of the functional components including the total chlorophyll, the carotenoid and the phycocyanin. The fermented Spirulina wine and the Spirulina tincture were used to prepare Spirulina liquor of 40 % ethanol content. Spirulina liquor prepared by mixing one part of Spirulina liquor made from fermented Spirulina wine and two parts of Spirulina liquor made from Spirulina tincture was more acceptable than that from 100 % fermented Spirulina wine or that from 100 % Spirulina tincture. During the fermentation of Spirulina wine Spirulina powder was found to promote the transformation of sugars and also the fermentation rate. Cabernet red wine and Merlot red wine were prepared in this thesis and mixed individually with different proportion of the Spirulina wine made from 1 % Spirulina powder to prepare Spirulina red wine. It was found that the Spirulina red wine prepared by mixing one part of Spirulina wine and four parts of Merlot red wine was most preferred. In the antioxidant ability determination tests, it was found that Spirulina wine had good DPPH radical scavenging activity and that red wine promote both of the DPPH radical scavenging activity and the ferrous chelating ability of the Spirulina wine. The major volatile compounds found in the Spirulina wine, Cabernet wine, and Black Queen wine were isopropyl alcohol, 1-propanol, isobutyl alcohol, isoamyl alcohol, 2,3-butanediol, 2-hydroxypropanol, 3-ethoxy-1-propanol, methionol, 2,6-dimethylcyclohexanol, phenethyl alcohol, acetic acid, hexanoic acid, octanoic acid, decanoic acid, diphenylamine-2-carboxylic acid, hexadecanoic acid, oleic acid, octadecanoic acid, ethyl acetate, isoamyl acetate, ethyl 3-hydroxybutyrate, ethyl n-caproate, ethyl 4-hydroxybutanoate, diethyl succinate, ethyl caprylate, ethyl hydrogen succinate, ethyl 3-hydroxyhexanoate, phenethyl acetate, propyl isothiocyanate, butoxyethoxyethyl acetate, ethyl stearate, ethyl palmitate, ethyl decanoate, methyl palmitate, methyl octadec-7-enoate , and methyl stearate.
Keywords : Spirulina ; Spirulina wine ; Spirulina red wine ; fermentation ; antioxidant ; volatile compound Table of Contents
封面內頁 簽名頁 授權書...iii 中文摘要...iv 英文摘要...vi 誌 謝...viii 目錄...ix 圖目錄...xiii 表目
錄...xv 1. 前言...1 2. 文獻回顧...3 2.1 保健食品的發 展...3 2.2 藻類食品的應用...4 2.3 螺旋藻的介紹...5 2.3.1 螺旋藻的營養價 值...6 2.3.2 螺旋藻的保健功能...7 2.3.3 γ-亞麻油酸(GLA)...8 2.3.4 硒的作 用...8 2.3.5 β-胡蘿蔔素...9 2.3.6 消除自由基...9 2.4 蒸餾
酒...9 2.5 酵母...10 2.5.1 影響因子...11 2.5.2 酒用活性乾酵母及相 關分類...12 2.6 香氣成分...13 2.7 抗氧化劑...16 2.7.1抗氧化劑之作用原 理...16 2.7.1.1 自由基終止劑...17 2.7.1.2 還原劑或清除基...17 2.7.1.3 金屬螫合 劑...17 2.7.1.4 單重態氧抑制劑...18 2.7.2 天然抗氧化物...18 2.7.3 人工合成抗氧化 劑...22 2.7.4 自由基之介紹...22 2.7.4.1 自由基與活性氧...22 2.7.4.2 定義及反應形 式...23 2.7.5 自由基對生物體分子之氧化傷害...28 2.8 抗氧化試驗之原理...29 2.8.1 清 除DPPH自由基之測定...29 2.8.2 螫合亞鐵離子之測定...30 2.8.3 還原力試驗...30 2.8.4 清除超氧陰離子試驗...30 3. 材料與方法...32 3.1 實驗材料...32 3.1.1 實驗原
料...32 3.1.2 實驗藥品...32 3.1.3 實驗設備...34 3.2 實驗方
法...35 3.2.1 以不同酒精濃度溶液萃取螺旋藻之效果比較...35 3.2.2 以12.5%酒精溶液萃取不同添加量螺旋 藻之效果 比較...37 3.2.3 發酵螺旋藻酒中不同藻體添加濃度對發酵情形 之探討...37 3.2.4 蒸餾藻露之製備...38 3.2.5 卡本內紅酒之發酵...38 3.2.6 黑后葡萄紅酒之發酵...38 3.2.7 藻紅酒之發酵...41 3.3 分析項目...42 3.3.1 還原糖之測試...42 3.3.2 總糖 之測試...42 3.3.3 酸鹼值之測定...42 3.3.4 可溶性固形物之測定...46 3.3.5 總色素含 量之測定...46 3.3.6 色度比之測定...46 3.3.7 酒精度分析...46 3.3.8 可滴定酸之測 定...47 3.3.9 螺旋藻酒中葉綠素含量之檢測...47 3.3.10 螺旋藻酒中類胡蘿蔔素含量之檢測...48 3.3.11 螺旋藻酒中藻藍蛋白含量之檢測 ...48 3.3.12 官能品評...49 3.3.13 抗氧化性之分析...49 3.3.14 香氣成分分析...51 4. 結果與討論...54 4.1 以不同酒精濃度溶液萃取螺旋藻之效果比 較...54 4.1.1 萃取螺旋藻時，酒精濃度之選擇...54 4.1.2 水溫對萃取螺旋藻萃取效率之影響...54 4.2 以12.5%酒精 溶液萃取不同添加量螺旋藻之效果比 較...54 4.3發酵螺旋藻酒中不同藻體添加濃度對發酵情形之探 討...56 4.4 蒸餾藻露之製備...57 4.5 卡本內紅酒之發酵...57 4.6 黑后葡萄 紅酒之發酵...66 4.7 抗氧化性之分析...72 4.7.1 DPPH自由基清除能力之測定...72 4.7.2 亞 鐵離子螯合能力之測定...72 4.7.3 清除超氧陰離子能力之測定...79 4.7.4 相對還原力之測定...79 4.8 香氣成分之分析...82 5. 結論...87 參考文獻...89 附
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