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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/35160

Title: 添加水溶性羧甲基、琥珀醯幾丁聚醣對維生素 C 降解及抗氧化活性之探討
Investigation of Degradation and Antioxidant Activity of Vitamin C in the Presence of Water-Soluble Carboxylmethyl or N-Succinyl Chitosan
Authors: Yu-Hsiang Chen
陳鈺翔
Contributors: NTOU:Department of Food Science
國立臺灣海洋大學:食品科學系
Keywords: 幾丁聚醣;羧甲基幾丁聚醣;琥珀醯幾丁聚醣;維生素 C;抗氧化
chitosan;carboxymethyl chitosan;N-succinyl chitosan;vitamin C;antioxidant
Date: 2013
Issue Date: 2013-10-07T02:51:06Z
Abstract: 研究指出添加幾丁聚醣於含有維生素 C 之溶液中會加速維生素 C 的破壞,本研究設計將幾丁聚醣衍生化為水溶性羧甲基、琥珀醯幾丁聚醣,觀察其對於溶液中維生素 C 降解的影響。以分子量 278 KDa 乙醯化程度 20.88% 之幾丁聚醣進行衍生化,得到取代程度為 72.66% 的羧甲基幾丁聚醣及 31.76% 的琥珀醯幾丁聚醣。以傅立葉轉換紅外線光譜儀 (FT-IR) 進行觀察,可發現羧甲基幾丁聚醣相對於幾丁聚醣在 1415、1595 cm-1 之吸收波峰有明顯增加,而琥珀醯幾丁聚醣則是在 1413 cm-1 (O=C-O)、1650 cm-1 (C=O)、1374 cm-1 (amide III) 有顯著增加。 分別以不同之醋酸濃度、溫度、幾丁聚醣及其衍生物添加量觀察幾丁聚醣及其衍生物對維生素 C 降解的影響,得知羧甲基幾丁聚醣可以有效減緩維生素 C 之降解,而琥珀醯幾丁聚醣之效果則和原料幾丁聚醣無顯著差異。另外,結果顯示以醋酸濃度越高 (1% 醋酸)、儲藏溫度越低 (4℃) 及添加幾丁聚醣量越少 (50 ppm) 所剩餘的維生素 C 含量越高。 抗氧化能力以清除 DPPH、螯合亞鐵離子及還原力表示,清除 DPPH 自由基的結果以添加羧甲基幾丁聚醣的清除能力最佳,且羧甲基幾丁聚醣螯合亞鐵離子之能力表現最高,為 23.49 ± 2.26% ~ 24.68 ± 3.34% 之間。各種幾丁聚醣的添加皆會使其還原力的降低,且隨著添加量的增加而減少。綜合上述之結果,以羧甲基幾丁聚醣減緩維生素 C 的降解效果最佳。
Researches have indicated that adding chitosan into vitamin C solution would accelerate the degradation of vitamin C. This study derivatized chitosan into water-soluble carboxymethyl chitosan and N-succinyl chitosan to investigate whether they can slow down the degradation of vitamin C. Carboxymethyl chitosan and N-succinyl chitosan were derivatized from chitosan of which the molecular weight is 278 KDa and the degree of acetylation is 20.88%. The degree of substitution of carboxymethyl chitosan is 72.66% and N-succinyl chitosan is 31.76%. The carboxymethyl chitosan and N-succinyl chitosan were characterized by Fourier transform infrared spectroscopy (FT-IR). Compared with chitosan, carboxymethyl chitosan has obviously increased its absorption at 1415 and 1595 cm-1; N-succinyl chitosan has increased the absorption at 1413 (O = C-O), 1650 (C = O) and 1374 cm-1 (amide III). Degradation of vitamin C was investigated under different acetic acid concentrations, temperatures, and amounts of chitosan and its derivatives added. Compared with chitosan, carboxymethyl chitosan could effectively mitigate the degradation of vitamin C, other than N-succinyl chitosan. Furthermore, the result showed that more acetic acid, lower temperature and fewer addition amouts of chitosan and its derivatives had better results. Antioxidant capacity was presented by scavenging DPPH radical, chelation of ferrous ions, and reducing power. Carboxymethyl chitosan has the highest DPPH radical scavenging effect and the highest ability for chelating ferrous ions (23.49 ± 2.26% ~ 24.68 ± 3.34%). Adding chitosan and its derivatives into vitamin C solution was found to decrease the reducing power of vitamin C solution. As the amounts of addition increased, the less the reducing power became. We concluded that carboxymethyl chitosan had the best effect on slowing the degradation of vitamin C.
URI: http://ethesys.lib.ntou.edu.tw/cdrfb3/record/#G0010032007
http://ntour.ntou.edu.tw/handle/987654321/35160
Appears in Collections:[食品科學系] 博碩士論文

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