頁籤選單縮合
題 名 | 臺灣北蕉在熟成過程中之物化與生化特性=Studies on Physicochemical and Biochemical Properties of the Taiwan Pei-Chiao during the Ripening Process |
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作 者 | 李允先; 徐永鑫; 黃湞鈺; | 書刊名 | 餐旅暨觀光 |
卷 期 | 10:2 2013.06[民102.06] |
頁 次 | 頁113-127 |
分類號 | 435.371 |
關鍵詞 | 北蕉; 多酚氧化酵素; 過氧化酵素; 總酚類化合物; DPPH自由基清除能力; Pei-Chiao; Polyphenol oxidase; Peroxidase; Total phenolic contents; DPPH; |
語 文 | 中文(Chinese) |
中文摘要 | 在本研究中以屏東香蕉研究所栽種之有機北蕉(Pei-Chiao)為原料,於溫度20℃、濕度90%RH恆溫恆濕機中催熟20天,根據顏色將香蕉熟成度分為7級,級數愈高代表熟成度愈高,並分析香蕉在不同熟成度時之堅實度、總可溶性固形物、多酚氧化酵素(polyphenol oxidase)活性、過氧化酵素(peroxidase)活性、總酚類化合物與DPPH自由基清除效果變化。研究結果顯示,香蕉熟成過程中,堅實度下降而總可溶性固形物增加,多酚氧化酵素活性由第1級之0.04U/g.fw增加至第7級之2.31U/g.fw;過氧化酵素活性由第1級之0.04U/g.fw增加至第7級之1.90U/g.fw,此酵素活性之增加,說明了成熟香蕉更易發生酵素性褐變作用。在抗氧化能力方面,DPPH自由基清除能力之IC_50值由第1級116.97mg/mL下降到第6級的51.46mg/mL,此時具最佳抗氧化效果。 |
英文摘要 | In this study, Pei-Chiao were ripened at 20°C, 90% RH for 20 days to evaluate the effects of ripening on firmness, total soluble solid contents, polyphenol oxidase activity, peroxidase activity, total phenolic contents and DPPH free radical scavenging ability. Data showed that the hardness decreased and total soluble sol id contents increased during increasing ripening periods. Polyphenol oxidase activity increased from 1st stage of 0.04U/g.fw to 7th stage of 2.31U/g.fw, and peroxidase activity increased from 1st stage of 0.04U/g.fW to 7th stage of 1.90 U/g.fw. The increasing of these enzymes illustrated that bananas caused enzymatic Maillard reaction easier during ripening. With respect to antioxidative activity, the IC_50 value of DPPH free radical scavenging ability decreased from 1st stage of 116.97mg/mL to 6th stage of 51.46mg/mL, and this stage with best antioxidative activity. |
本系統中英文摘要資訊取自各篇刊載內容。