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題名 | 不同品系仙草清除超氧陰離子自由基能力及其加工之研究=Studies on the Superoxide Scavenging Activity and Products Processing of Different Clonal Hsian-tsao (Mesona procumbens Hemsl.) |
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作者 | 羅淑卿; 胡敏夫; 洪千雅; 顏國欽; Lo, Shu-chin; Hu, Min-fu; Hung, Chien-ya; Yen, Gow-chin; |
期刊 | 中華農業研究 |
出版日期 | 20030600 |
卷期 | 52:2 2003.06[民92.06] |
頁次 | 頁136-143 |
分類號 | 434.99 |
語文 | chi |
關鍵詞 | 仙草; 超氧陰離子; 抗氧化能力; Hsian-tsao; Mesona procumbens hemsl; Superoxide; Antioxidant activity; |
中文摘要 | 針對本所栽種之八個仙草品系,篩選出其清除超氧陰離子能力最高者,並開發仙草多元化利用之加工方法。其中以T-1品系(農試1號)之清除超氧陰離子能力為最好,達91.5%。以其進行仙草粉、仙草茶之研製,則以100℃、3分鐘殺菁條件所製得的仙草粉品質最佳,色澤上較為翠綠,清除超氧陰離子能力也較高,達66.6%。仙草曬乾本身具臭菁味及澀味,經烘焙後可製成無澀、香氣濃厚之仙草茶,其中以120℃、4小時烘焙成品較為消費者所喜愛。清除超氧陰離子能力不隨烘焙溫度及時間的增加而降低,而酸鹼度會隨烘焙溫度及時間之增加而降低,但色澤則相反。以仙草粉作為食品添加物,製成冰品、糕點、麵食,仙草茶熱飲、冷飲或製成果凍均能為人們所喜愛。 |
英文摘要 | For increasing the utilization of Hsian-tsao (Mesona procumbens Hemsl.), eight lines selected by Taiwan Agricultural Research Institute were evaluated for their activity in superoxide scavenging. Among them, the T-1 Clone (TARI No. 1) was found to be the best one with the scavenging activity of 91.5%. The optimal processing procedures including blanching and roasting conditions for producing high quality Hsian-tsiao powder and Hsian-tsiao tea were tested. Blanching at 100℃ for 3 minutes resulted in high quality of Hsian-tsiao powder, which is bright in color and with greater scavenging effect activity for superoxide. Roasting, usually used for improving the aroma and taste of tea, at 120℃ for 4 hours resulted in less puckery and promoted aroma favorably received by the consumer panel. The increase of temperature and time did not decrease with its activity of superoxide scavenging effect, whereas it increased with decrease of acidity. We also found that the consumer panels would favorably receive ice cream, cake, and noodel with approximately 1% Hsian-tsiao powder as additional component. In addition, a high rating was aslo given to different kinds of Hsian-tsiao tea and its jelly-type dessert by the consumer panel. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。