| 年度 |
2007 |
| 計劃名稱 |
降血脂、降膽固醇、延緩血脂氧化海洋食品或配料之製備技術 |
| 中文摘要 |
本計畫開發具降血脂、降膽固醇、延緩血脂氧化之海洋食品或配料之製備技術。計畫中以紫菜(Porphyra crispate)及黃金蜆(Fresh water clam, Corbicula fluminea)為保健素材原料，分別探討藻油萃物及蜆熱水抽出物(FC-HW)之製備技術，並開發藻油與蜆功能性配料乳化技術。另以蜆熱水抽出物結合黑木耳，調配成具保健功效之沾醬。因此，本計畫整合三項技術平台，包括： (1) 藻油前處理技術； (2) 貝類有效成分作為配料之製備技術； (3) 藻油與貝類功能性配料乳化技術及配料製備技術。主要研究成果包括： (1) 冷凍乾燥後之紫菜經粉碎後，篩取200 mesh以上之藻粉以超臨界CO2於溫度45 ℃、壓力3,000 psi下萃取藻油，萃油率為0.6%，油中脂肪酸含量80.1%、含EPA 31.4%、β-Carotene 7.89%，不含葉綠素。以植物油萃取紫菜粉，油中含EPA 3.38 mg/g oil、SQAGs 0.32 mg/g oil。紫菜酒精萃出物經離子交換樹脂(Diaion HP-20)以95%酒精流洗，可得sulfoglycolipids區分物(SQAG)，產率3.8%，此區分物對人類肝癌細胞株HepG2之半抑制濃度(IC50)為158 μg/mL。 (2) FC-HW具有降低血漿中低密度脂蛋白(low density lipoprotein；LDL-C)濃度、延緩LDL氧化、抑制可導致發炎之脂氧合?(lipoxygenase, LOX)的活性。FC-HW及蜆肉殘肉之蛋白?水解物皆具有結合膽酸的能力。 (3) 開發藻油與貝肉水解物的乳化技術，調製成二相(O/W型)及三相(W1/O/W2型)之乳化功能性配料。添加三仙膠(安定劑)可提高乳化物的乳化活性，降低油/水分離。以蜆熱水抽出物、黑木耳製成之辣味沾醬之品評喜好度高於原味之沾醬。 |
| 英文摘要 |
This study was to develop the preparatory technology of aquatic food material - algal ( prophyra crispate) and fresh water clam (corbicula fluminea) for healthy foods for prolonging LDL-oxidation, hypolipidemic and hypocholesterolemic effects. We integrated three technique platforms in this study: (1) Preparation of the algal oil .(2) Preparation of hot-water clam extract being healthy food stuff. (3) Development of stability of multiple phase emulsions of algal oil and fresh clam stuff. We found that: (1) Freeze-dried fresh red algae ( Porphyra crispate ) were and ground to 200 mesh then using SFE under 45℃ and 3000 psi to extract algal oil. The yields is 0.6% that contains 80.1% fatty acids, ecicosapentaenoic acid was 31.4% and β-Carotene 7.89% but no chlorophyll detected. Salad oil was instead of organic solvent to extract dried algae for avoiding organic solvent residue in algal oil. EPA and SQAGs in salad oil increased by 3.38 and 0.32 mg/g oil, respectively. Sulfoglycolipids (Sulfoquinovosylacylglycerols, SQAGs) were separated from the algal oil by hydrophobic column ( Diaion HP-20 column ) and the SQAGs yield was 3.8% .Sulfoglycolipids inhibited the growth of human hepatocellular liver carcinoma cell line ( Hep G2 ) cultured for 48-h. The IC50 value was 154 μg /mL. (2) FC-HW had lowering LDL of plasma and prolong LDL-oxidation, inhibited lipoxygenase activity that induce inflammatory reaction. The hydrolysates of FC-HW and fresh clam residue have binding bile acid ability for lowering cholesterol. (3) To develop the emulsion of algal oil with fresh clam hydrolysates being O/W and W1/O/W2 triphase emulsion stuff that xanthan gum (stabilizer) could increase the activity of emulsion and decrease oil separate from water. FC-HW added in Jew’s ear mushroom being a source with spicy-sour taste get the higher acceptable the original taste. |
| 計畫編號 |
96農科-3.1.1-漁-F1(2) |