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| 題 名 | 不同溶劑萃取之咖啡二次萃取物其抗氧化功效研究=Evaluation of the Antioxidant Properties of Secondary Coffee Extracts Obtained via Different Solvent Extraction Methods |
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| 作 者 | 施琦玉; | 書刊名 | 正修學報 |
| 卷 期 | 38 2025.12[民114.12] |
| 頁 次 | 頁302-312 |
| 分類號 | 463.845 |
| 關鍵詞 | 抗氧化能力; 總酚含量測定; 類黃酮含量測定; 溶劑萃取法; Antioxidant capacity; Total phenol content determination; Flavonoid content determination and solvent extraction; |
| 語 文 | 中文(Chinese) |
| 中文摘要 | 近年來,台灣喝咖啡的人數逐漸增加,根據財政部統計處公布 112 年咖啡服務產業銷售額 首度突破 400 億元,光是 113 年台灣地區咖啡進口量就已經達到 5.3 萬公噸,創下歷年歷史新 高,而進口品類中以生咖啡(豆)達 71%占比為最高,烘焙製咖啡及其他咖啡製品分別占 12.6%和 16.3%。然而面對市場龐大的咖啡渣量,希望能擴展其的新用途,再丟棄前提升其咖啡 渣的附加價值,如多功能咖啡渣隔音材料、開發兼具隔音、除臭與環保特性的創新材料、利用 在可溶解容器、環保食器、環保衣物及全物利用(植物堆肥)。我們了解咖啡中含有糖類、蛋白 質、脂肪、菸鹼酸、鉀、粗纖維、咖啡因、單寧酸、生物鹼等有益人體健康營養成份。本研究 以咖啡渣為主體,分別利用水和乙醇為溶劑,以了解在不同溶劑萃取及在不同溫度萃取下對其 抗氧化有效成分的影響。此外,本研究選用咖啡渣與咖啡做比較,以水或乙醇方式萃取過濾, 以分光光度計做為檢測,測定萃取物的總酚含量及類黃酮含量,以了解咖啡渣與咖啡抗氧化能 力的差異。故本研究針對咖啡渣中存在的總量酚與類黃酮含量做檢測,探討咖啡渣之有效性成 分評估。 研究結果顯示,對咖啡渣的總酚含量而言,以水萃取優於比酒精萃取,其總酚萃取量水萃 取比酒精萃取多 1.8 倍。但對咖啡渣中萃取出類黃酮,以 90%酒精萃取優於比以水萃取,其類 黃酮萃取量酒精萃取比水萃取多 1.5 倍。利用溶劑極性強弱不同,對不同物質萃取也會有不同 優勢,未來將思考應用於化妝品或生技產業之方向。 |
| 英文摘要 | Recently, the number of coffee drinkers in Taiwan has gradually increased. According to the Ministry of Finance statistics, the coffee service industry’s sales in 2023 surpassed 40 billion NT dollars for the first time. In 2024, the coffee import volume in Taiwan reached 53,000 tons, setting a historic record. Among the imported coffee products, green coffee beans (raw beans) accounted for the highest share at 71%, followed by roasted coffee and other coffee products at 12.6% and 16.3%, respectively. Facing the large volume of coffee grounds in the market, there is a hope to expand their new uses and increase their added value before disposal. This could include the development of multifunctional coffee ground soundproof materials, innovative materials with soundproofing, deodorizing, and environmental protection properties, as well as their use in dissolvable containers, eco-friendly tableware, sustainable clothing, and full utilization (such as plant composting).It is known that coffee contains beneficial nutritional components for human health, such as sugars, proteins, fats, niacin, potassium, crude fiber, caffeine, tannic acid, and alkaloids. This study focuses on coffee grounds, using water and ethanol as solvents to investigate the impact of different solvent types and extraction temperatures on the effective components in the coffee grounds. Additionally, this research compares coffee grounds with coffee, extracting them with water or ethanol, and uses a spectrophotometer to measure the total phenol and flavonoid content in the extracts to understand the differences in antioxidant capacity between coffee grounds and coffee. The results show that for total phenol content in coffee grounds, water extraction outperforms ethanol extraction, with the total phenol extraction being 1.8 times higher in water extraction. However, for flavonoid extraction from coffee grounds, ethanol extraction is superior to water extraction, with the flavonoid extraction being 1.5 times higher with ethanol. The differing polarity of solvents influences the extraction of different substances, and in the future, the potential applications in the cosmetics or biotechnology industries will be considered. |
本系統中英文摘要資訊取自各篇刊載內容。