TWI674845B - Method for improving antioxidant activity fermented onion extract - Google Patents
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Abstract
一種提升抗氧化活性發酵洋蔥萃取物之製作方法，係將洋蔥原料置於溫度在75℃及相對濕度在40%之發酵環境下，發酵7~28天即可製成具抗氧化活性之黑洋蔥產品；而採用本發明之高溫低濕發酵方法，不但可有效提升其抗氧化活性，且由於本發明之發酵製程簡易，僅需控制在單一之操作條件，因而具有容易控制之特點，使所需時間需求及資源消耗可大幅降低，而能更高效率運用洋蔥。 A method for preparing fermented onion extract with enhanced antioxidant activity, which is to put onion raw materials in a fermentation environment at a temperature of 75 ° C and a relative humidity of 40%, and ferment it for 7 to 28 days to produce black onion with antioxidant activity. Products; and the high temperature and low humidity fermentation method of the present invention can not only effectively improve its antioxidant activity, but also because the fermentation process of the present invention is simple and only needs to be controlled under a single operating condition, it has the characteristics of easy control and Time requirements and resource consumption can be greatly reduced, and onions can be used more efficiently.
Description
本發明係與黑洋蔥之製法有關，特別是指一種提升抗氧化活性發酵洋蔥萃取物之製作方法。 The present invention relates to a method for producing black onion, and particularly to a method for producing fermented onion extract with enhanced antioxidant activity.
如中國大陸第CN103564366號發明專利案揭露一種「利用美拉德反應加工高活性黑洋蔥的方法」，其主要以清洗、浸泡、分階段進行美拉德反應、真空乾燥等步驟製成黑洋蔥產品，使其黑洋蔥產品之口感及抗氧化活性都可有效提升。 For example, Chinese Patent No. CN103564366 discloses a "method for processing highly active black onions by Maillard reaction", which is mainly made of black onion products by washing, soaking, performing Maillard reaction in stages, and vacuum drying. So that the taste and antioxidant activity of its black onion products can be effectively improved.
然而，此專利前案所揭露之黑洋蔥製法，必須要先將洋蔥置於浸泡液中低溫(4~10℃)浸泡1~3天，且在浸泡過程中每天需更換一次浸泡液，接著再透過分階段進行美拉德反應，第一階段要將溫度控制在40℃~50℃，相對濕度70~80%，反應48~96小時、第二階段則要將溫度控制在70℃~80℃，相對濕度60~90%，反應600~720小時，且在完成上述美拉德反應後，還必須將黑洋蔥置於真空乾燥箱中，在40℃~60℃真空乾燥10~20小時後，方可製成黑洋蔥產品，其製作步驟不僅相當繁瑣、耗時，且必須不斷地改變溫、濕度，又必須注意溫、溼度之變化是否在設定值內，因而明顯具有不易控制之缺點，且不利於後續之生產工作。 However, in the black onion manufacturing method disclosed in the previous patent case, the onion must be soaked in the soaking solution at a low temperature (4-10 ° C) for 1 to 3 days, and the soaking solution needs to be replaced once a day during the soaking process, and then The Maillard reaction is carried out in stages. In the first stage, the temperature should be controlled at 40 ° C to 50 ° C, and the relative humidity should be 70 to 80%. The reaction time is 48 to 96 hours. In the second stage, the temperature should be controlled at 70 ° C to 80 ° C. The relative humidity is 60 ~ 90%, the reaction is 600 ~ 720 hours, and after completing the Maillard reaction described above, the black onions must be placed in a vacuum drying box and vacuum dried at 40 ° C ~ 60 ° C for 10 ~ 20 hours. It can only be made into black onion products. The production steps are not only tedious and time-consuming, but also the temperature and humidity must be constantly changed. Attention must also be paid to whether the temperature and humidity changes are within the set values. Therefore, it has the disadvantage of being difficult to control, and Not conducive to subsequent production work.
有鑑於此，故如何提供一種可有效提升其抗氧化活性之發酵洋蔥製法，並同時兼具有製作步驟簡易以及可縮短製作時間之優點，即為本發明之重點所在。 In view of this, it is the focus of the present invention how to provide a fermented onion production method which can effectively improve its antioxidant activity, and simultaneously has the advantages of simple production steps and shortened production time.
本發明之主要目的在於提供一種提升抗氧化活性發酵洋蔥萃取物之製作方法，其具有可有效提升洋蔥之抗氧化能力，且同時兼具有製作步驟簡易以及可縮短製作時間之功效。 The main object of the present invention is to provide a method for manufacturing fermented onion extract with enhanced antioxidant activity, which can effectively improve the antioxidant capacity of onions, and simultaneously has the effects of simple manufacturing steps and shortening the manufacturing time.
為達前述之目的，本發明提供一種提升抗氧化活性發酵洋蔥萃取物之製作方法，係將一洋蔥原料置於溫度在75℃及相對濕度在40%之發酵環境下，發酵7~28天以製成黑洋蔥產品，再以乙醇或水進行萃取，並經濃縮凍乾後製成濃度為10mg/ml之發酵洋蔥萃取物。 In order to achieve the foregoing object, the present invention provides a method for preparing fermented onion extract with enhanced antioxidant activity, which is to place an onion raw material in a fermentation environment at a temperature of 75 ° C and a relative humidity of 40%, and ferment for 7 to 28 days. It is made into black onion products, and then extracted with ethanol or water, and concentrated and lyophilized to produce a fermented onion extract with a concentration of 10 mg / ml.
更進一步地，該洋蔥原料為紫洋蔥、黃洋蔥或白洋蔥其中之一。 Furthermore, the onion raw material is one of purple onion, yellow onion or white onion.
而本發明之上述目的與優點，不難從下述所選用實施例之詳細說明與附圖中獲得深入了解。 The above-mentioned objects and advantages of the present invention can be easily understood from the detailed description and accompanying drawings of selected embodiments below.
第1圖為本發明之步驟流程圖。 Figure 1 is a flowchart of the steps of the present invention.
第2圖為本發明於不同時間發酵之洋蔥照片示意圖。 Figure 2 is a schematic diagram of photos of onions fermented at different times according to the present invention.
第3圖為本發明針對紫色洋蔥乙醇萃取物於不同發酵條件下之清除DPPH自由基能力之比對分析圖。 Figure 3 is a comparison analysis diagram of the ability of the purple onion ethanol extract to scavenge DPPH free radicals under different fermentation conditions.
第4圖為本發明針對紫色洋蔥水萃取物於不同發酵條件下之清除DPPH自由基能力之比對分析圖。 FIG. 4 is a comparison analysis diagram of the ability of the purple onion water extract to remove DPPH free radicals under different fermentation conditions.
第5圖為本發明針對黃色洋蔥乙醇萃取物於不同發酵條件下之清除DPPH自由基能力之比對分析圖。 FIG. 5 is a comparison analysis diagram of the ability of the yellow onion ethanol extract to scavenge DPPH free radicals under different fermentation conditions.
第6圖為本發明針對黃色洋蔥水萃取物於不同發酵條件下之清除DPPH自由基能力之比對分析圖。 FIG. 6 is a comparison analysis diagram of the ability of the yellow onion water extract to remove DPPH free radicals under different fermentation conditions.
第7圖為本發明針對白色洋蔥乙醇萃取物於不同發酵條件下之清除DPPH自由基能力之比對分析圖。 FIG. 7 is a comparative analysis of the ability of the white onion ethanol extract to remove DPPH free radicals under different fermentation conditions.
第8圖為本發明針對白色洋蔥水萃取物於不同發酵條件下之清除DPPH自由基能力之比對分析圖。 FIG. 8 is a comparison analysis diagram of the ability of the white onion water extract to remove DPPH free radicals under different fermentation conditions.
第9圖為本發明針對紫色洋蔥乙醇萃取物於不同發酵條件下之還原力測定之比對分析圖。 FIG. 9 is a comparative analysis chart for the determination of the reducing power of the purple onion ethanol extract under different fermentation conditions.
第10圖為本發明針對紫色洋蔥水萃取物於不同發酵條件下之還原力測定之比對分析圖。 FIG. 10 is a comparative analysis chart for the determination of the reducing power of the purple onion water extract under different fermentation conditions.
第11圖為本發明針對黃色洋蔥乙醇萃取物於不同發酵條件下之還原力測定之比對分析圖。 FIG. 11 is a comparative analysis chart for the determination of the reducing power of the yellow onion ethanol extract under different fermentation conditions.
第12圖為本發明針對黃色洋蔥水萃取物於不同發酵條件下之還原力測定之比對分析圖。 FIG. 12 is a comparative analysis chart for the determination of the reducing power of the yellow onion aqueous extract under different fermentation conditions.
第13圖為本發明針對白色洋蔥乙醇萃取物於不同發酵條件下之還原力測定之比對分析圖。 FIG. 13 is a comparison analysis chart for the determination of reducing power of white onion ethanol extract under different fermentation conditions.
第14圖為本發明針對白色洋蔥水萃取物於不同發酵條件下之還原力測定之比對分析圖。 FIG. 14 is a comparative analysis chart for the determination of reducing power of white onion water extract under different fermentation conditions.
第15圖為本發明針對紫色洋蔥乙醇萃取物於不同發酵條件下之總酚含量之比對分析圖。 FIG. 15 is a comparison analysis chart of the total phenol content of the purple onion ethanol extract under different fermentation conditions.
第16圖為本發明針對紫色洋蔥水萃取物於不同發酵條件下之總酚含量之比對分析圖。 FIG. 16 is a comparison analysis chart of the total phenol content of the purple onion water extract under different fermentation conditions.
第17圖為本發明針對黃色洋蔥乙醇萃取物於不同發酵條件下之總酚含量之比對分析圖。 FIG. 17 is a comparison analysis chart of the total phenol content of the yellow onion ethanol extract under different fermentation conditions.
第18圖為本發明針對黃色洋蔥水萃取物於不同發酵條件下之總酚含量之比對分析圖。 FIG. 18 is a comparison analysis chart of the total phenol content of the yellow onion water extract under different fermentation conditions.
第19圖為本發明針對白色洋蔥乙醇萃取物於不同發酵條件下之總酚含量之比對分析圖。 FIG. 19 is a comparison analysis chart of the total phenol content of the white onion ethanol extract under different fermentation conditions.
第20圖為本發明針對白色洋蔥水萃取物於不同發酵條件下之總酚含量之比對分析圖。 FIG. 20 is a comparison analysis chart of the total phenol content of the white onion water extract under different fermentation conditions.
如第1、2圖所示，本發明提供一種提升抗氧化活性發酵洋蔥萃取物之製作方法，主要係將一經清洗後之洋蔥原料置於溫度在75℃及相對濕度在40%之發酵環境下，發酵7~28天即可製成具抗氧化活性之黑洋蔥產品。其中，該發酵環境可為一密閉之恆溫恆濕箱，而可透過控制該恆溫恆濕箱，使其溫度維持在75℃及相對濕度維持在40%。 As shown in Figures 1 and 2, the present invention provides a method for preparing fermented onion extracts with improved antioxidant activity, which is mainly to place the cleaned onion raw materials in a fermentation environment at a temperature of 75 ° C and a relative humidity of 40%. It can be made into black onion products with antioxidant activity after fermentation for 7 ~ 28 days. The fermentation environment can be a closed constant temperature and humidity box, and the temperature and humidity can be maintained at 75 ° C. and the relative humidity at 40% by controlling the constant temperature and humidity box.
接著，以下列各實驗例並搭配檢測分析結果，驗證本發明可達成之抗氧化功效。其中，以下各實驗例分別以市售洋蔥(Allium cepa L.)之紫洋蔥、黃洋蔥及白洋蔥三種顏色之洋蔥作為洋蔥原料，並置於溫度在75℃及相對濕度在40%之高溫低濕發酵環境下，分別發酵7、14、21、28天製成黑洋蔥產品後，再分別以水或乙醇進行萃取後之萃取物作為後續分析對象。 Next, the following experimental examples are combined with the results of detection and analysis to verify the anti-oxidant effect that the present invention can achieve. Among them, the following experimental examples use commercially available onions (allium cepa L.) purple onions, yellow onions, and white onions as onion raw materials, and are placed at a high temperature and low humidity of 75 ° C and a relative humidity of 40%. In a fermentation environment, after fermentation for 7, 14, 21, and 28 days to make black onion products, the extracts obtained after extraction with water or ethanol were used as subsequent analysis objects.
其萃取方法如下： The extraction method is as follows:
1.先將樣品進行水分測定：將樣品精秤1~2g(W1)放置恆重之稱量瓶(W)，再將其放入105℃的烤箱乾燥至恆重(W2)，並計算重量損失量除以原樣品重而得之。樣品水分含量計算式為水分含量(%)={[W1-(W2-W)]/(W1)}X100。 1. Determine the moisture content of the sample first: Put 1 ~ 2g (W1) of the sample fine scale into a constant weight weighing bottle (W), then put it in an oven at 105 ° C to dry to constant weight (W2), and calculate the weight The loss is divided by the weight of the original sample. The formula for calculating the moisture content of the sample is moisture content (%) = {[W1- (W2-W)] / (W1)} X100.
2.以重量比1：10分別加入乙醇或水。 2. Add ethanol or water at a weight ratio of 1:10, respectively.
3.以均質機攪碎後，置於超音波振盪萃取30分鐘。 3. After being crushed with a homogenizer, it is placed in an ultrasonic vibration extraction for 30 minutes.
4.接著先以豆漿布過濾後，再用濾紙進行過濾。 4. After filtering with soy milk cloth, filter with filter paper.
5.取其濾液以30℃減壓真空濃縮機進行濃縮。 5. The filtrate was concentrated at 30 ° C under a reduced pressure vacuum concentrator.
6.置於-20℃待其結冰後，再以冷凍乾燥機乾燥備用。 6. Keep it at -20 ℃ until it freezes, then use a freeze dryer to dry it for later use.
一、清除DPPH自由基能力分析： I. Analysis of DPPH free radical scavenging ability:
將本發明以溫度75℃，相對濕度40%之發酵條件所製成之黑洋蔥產品做為實驗組，另以溫度55℃、相對濕度40%之低溫發酵條件下分別發酵7、14、21、28天之發酵洋蔥作為對照組，針對三種顏色洋蔥於不同發酵條件下，分別以乙醇萃取(酒萃)及水萃取後之萃取物，進行清除DPPH自由基能力分析，其結果如第3~8圖所示。 The black onion products made by the present invention under fermentation conditions of temperature 75 ° C and relative humidity of 40% were used as experimental groups, and fermentation was performed under low temperature fermentation conditions of temperature 55 ° C and relative humidity of 40% respectively 7, 14, 21, The 28-day fermented onion was used as a control group, and the DPPH free radical scavenging ability analysis was performed on three color onions under different fermentation conditions with ethanol extraction (wine extraction) and water extraction. The results are shown in Figures 3-8 As shown.
(1)以紫色洋蔥作為洋蔥原料之清除DPPH自由基能力分析-首先，如第3圖所示，紫色洋蔥乙醇萃取物(酒萃)之DPPH清除能力，以75℃溫度發酵之清除DPPH自由基能力在7天(7RBO)、14天(14RBO)、21天(21RBO)、28天(28RBO)之不同發酵時間，皆大於以55℃溫度發酵之酒萃對照組。在75℃ 28天發酵時之洋蔥有最高的DPPH清除能力值，在濃度10mg/ml時其測定值為75.77%，其次為21天發酵在濃度10mg/ml時其測定值為63.46%，且皆高於未發酵洋蔥在濃度10mg/ml時之40.84%。 (1) Analysis of DPPH free radical scavenging ability using purple onion as onion raw material-First, as shown in Figure 3, DPPH scavenging ability of purple onion ethanol extract (wine extract), and DPPH free radical fermentation at 75 ° C The different fermentation times of 7 days (7RBO), 14 days (14RBO), 21 days (21RBO), and 28 days (28RBO) are greater than those of the wine control group fermented at 55 ° C. The onion had the highest DPPH scavenging value when fermented at 75 ℃ for 28 days. The measured value was 75.77% at a concentration of 10mg / ml, followed by the measured value of 63.46% when the concentration was 10mg / ml at 21 days. It is higher than 40.84% of unfermented onion at the concentration of 10mg / ml.
而如第4圖所示，紫色洋蔥水萃取物之DPPH清除能力，以75℃溫度發酵之清除DPPH自由基能力在7~28天之發酵期間(7RBO~28RBO)，同樣皆 大於以55℃溫度發酵之水萃對照組。在75℃ 21天發酵時之洋蔥有最高的DPPH清除能力值，在濃度10mg/ml時其測定值為47.32%，其次為28天發酵在濃度10mg/ml時其測定值為44.87%，且皆高於未發酵洋蔥在濃度10mg/ml時之39.87%。 As shown in Figure 4, the DPPH scavenging ability of the purple onion water extract and the DPPH scavenging ability of fermentation at 75 ° C are the same during the 7-28 days of fermentation (7RBO ~ 28RBO). Greater than the water-extracted control group fermented at 55 ° C. Onion fermented at 75 ° C for 21 days had the highest DPPH clearance ability value. The measured value was 47.32% at a concentration of 10mg / ml, followed by 28 days when the measured value was 44.87% at a concentration of 10mg / ml. It is higher than the 39.87% of unfermented onion at the concentration of 10mg / ml.
(2)以黃色洋蔥作為洋蔥原料之清除DPPH自由基能力分析-如第5圖所示，黃色洋蔥乙醇萃取物(酒萃)之DPPH清除能力，以75℃溫度發酵之清除DPPH自由基能力在7~28天之發酵期間(7YBO~28YBO)，皆大於以55℃溫度發酵之酒萃對照組。在75℃ 28天發酵時之洋蔥有最高的DPPH清除能力值，在濃度10mg/ml時其測定值為80.48%，其次為21天發酵在濃度10mg/ml時其測定值為65.30%，皆高於未發酵洋蔥在濃度10mg/ml時之43.77%。 (2) Analysis of DPPH free radical scavenging ability using yellow onion as onion raw material-As shown in Figure 5, the DPPH scavenging ability of the yellow onion ethanol extract (wine extract), and the DPPH scavenging ability of fermentation at 75 ° C The fermentation period from 7 to 28 days (7YBO ~ 28YBO) was larger than that of the wine control group fermented at 55 ℃. The onion had the highest DPPH scavenging value when fermented at 75 ℃ for 28 days, and its measured value was 80.48% at a concentration of 10mg / ml, followed by 21. 43.77% of unfermented onions at a concentration of 10 mg / ml.
而如第6圖所示，黃色洋蔥水萃取物之DPPH清除能力，在75℃ 14天發酵時之洋蔥有最高的DPPH清除能力值，在濃度10mg/ml時其測定值為41.10%，其次為21天發酵在濃度10mg/ml時其測定值為41.04%，皆高於未發酵洋蔥在濃度10mg/ml時之36.01%。 As shown in Figure 6, the DPPH scavenging capacity of the yellow onion water extract has the highest DPPH scavenging value when fermented at 75 ° C for 14 days, and its measured value is 41.10% at a concentration of 10 mg / ml, followed by The 21-day fermentation had a measured value of 41.04% at a concentration of 10 mg / ml, which was higher than the 36.01% of the unfermented onion at a concentration of 10 mg / ml.
(3)以白色洋蔥作為洋蔥原料之清除DPPH自由基能力分析-如第7圖所示，白色洋蔥乙醇萃取物(酒萃)之DPPH清除能力，以75℃溫度發酵之清除DPPH自由基能力在7~28天之發酵期間(7WBO~28WBO)，皆大於以55℃溫度發酵之酒萃對照組。在75℃ 28天發酵時之洋蔥有最高的DPPH清除能力值，在濃度10mg/ml時其測定值為60.23%，其次為21天發酵在濃度10mg/ml時其測定值為48.44%，皆高於未發酵洋蔥在濃度10mg/ml時之39.54%。 (3) Analysis of DPPH free radical scavenging ability using white onion as onion raw material-As shown in Figure 7, the DPPH scavenging ability of ethanol extract (wine extract) of white onion is 75 ° C The fermentation period from 7 to 28 days (7WBO to 28WBO) was greater than that of the wine control group fermented at 55 ° C. The onion had the highest DPPH clearance ability when fermented at 75 ℃ for 28 days. The measured value was 60.23% at a concentration of 10mg / ml, followed by the measured value of 48.44% at a concentration of 10mg / ml after 21 days of fermentation. 39.54% of unfermented onions at a concentration of 10 mg / ml.
而如第8圖所示，白色洋蔥水萃取物之DPPH清除能力，以75℃溫度發酵之清除DPPH自由基能力在7~28天之發酵期間(7WBO~28WBO)，皆大於以55℃溫度發酵之水萃對照組。在75℃ 28天發酵時之洋蔥有最高的DPPH清除能力值，在濃度10mg/ml時其測定值為40.53%，其次為21天發酵在濃度10mg/ml時其測定值為35.61%，皆高於未發酵洋蔥在濃度10mg/ml時之22.46%。 As shown in Figure 8, the DPPH scavenging ability of the white onion water extract and the DPPH free radical scavenging ability of fermentation at 75 ° C are greater than the fermentation at 55 ° C during the 7 ~ 28 day fermentation period (7WBO ~ 28WBO). Water extraction control group. The onion had the highest DPPH scavenging value when fermented at 75 ℃ for 28 days, and its measured value was 40.53% at a concentration of 10mg / ml, followed by a measured value of 35.61% at a concentration of 10mg / ml when it was fermented at 21 days, which was high. 22.46% of unfermented onions at a concentration of 10mg / ml.
並經由上述之清除DPPH自由基能力試驗可知，本發明將發酵條件控制在溫度為75℃及相對濕度在40%下發酵7~28天所製成之黑洋蔥產品，不論其洋蔥原料為紫洋蔥、黃洋蔥或白洋蔥，皆具有可有效提升其清除DPPH自由基能力之功效。 According to the above DPPH free radical scavenging ability test, it can be known that the black onion product produced by controlling the fermentation conditions at a temperature of 75 ° C. and a relative humidity of 40% for 7 to 28 days, regardless of whether the onion raw material is purple onion , Yellow onion or white onion have the effect of effectively improving their ability to scavenge DPPH free radicals.
二、還原力測定分析： 2. Determination and analysis of reducing power:
同樣將本發明以溫度75℃，相對濕度40%之發酵條件所製成之黑洋蔥產品做為實驗組，另以溫度55℃、相對濕度40%之低溫發酵條件作為對照組，針對三種顏色洋蔥於不同發酵條件下，分別以乙醇萃取(酒萃)及水萃取後之萃取物，進行還原力測定分析，其結果如第9~14圖所示。 Similarly, the black onion product made by the present invention under fermentation conditions of temperature 75 ° C and relative humidity of 40% is used as an experimental group, and the low temperature fermentation conditions of temperature 55 ° C and relative humidity of 40% is used as a control group. Under different fermentation conditions, ethanol extract (wine extraction) and water-extracted extracts were used to determine the reducing power. The results are shown in Figures 9-14.
(1)以紫色洋蔥作為洋蔥原料進行還原力測定分析-如第9圖所示，紫色洋蔥乙醇萃取物(酒萃)之還原力在75℃ 28天發酵時之洋蔥有最高的還原力能力值，在濃度10mg/ml時其測定值為2.04%，其次為21天發酵在濃度10mg/ml時其測定值為1.94%，皆高於未發酵洋蔥在濃度10mg/ml時之1.10%。 (1) Determination of reducing power using purple onion as raw material for onion-As shown in Figure 9, the reducing power of the purple onion ethanol extract (wine extract) has the highest reducing power value when the reducing power is fermented at 75 ° C for 28 days. At a concentration of 10mg / ml, the measured value was 2.04%, followed by 21 days of fermentation at a concentration of 10mg / ml and its measured value was 1.94%, which were all higher than 1.10% of the unfermented onion at a concentration of 10mg / ml.
而如第10圖所示，紫色洋蔥水萃取物之還原力在75℃ 28天發酵時之洋蔥有最高的還原力能力值，在濃度10mg/ml時其測定值為2.10%，其次為21天發酵在濃度10mg/ml時其測定值為1.93%，皆高於未發酵洋蔥在濃度10mg/ml時之1.08%。 As shown in Figure 10, the reducing power of the purple onion water extract had the highest reducing power when fermented at 75 ° C for 28 days, and its measured value was 2.10% at a concentration of 10 mg / ml, followed by 21 days. The measured value of fermentation at a concentration of 10 mg / ml was 1.93%, which was higher than 1.08% of the unfermented onion at a concentration of 10 mg / ml.
(2)以黃色洋蔥作為洋蔥原料進行還原力測定分析-如第11圖所示，黃色洋蔥乙醇萃取物(酒萃)之還原力在75℃ 28天發酵時之洋蔥有最高的還原力能力值，在濃度10mg/ml時其測定值為1.92%，其次為21天發酵在濃度10mg/ml時其測定值為1.71%，皆高於未發酵洋蔥在濃度10mg/ml時之0.84%。 (2) Determination and analysis of reducing power using yellow onion as raw material for onion-As shown in Figure 11, the reducing power of the yellow onion ethanol extract (wine extract) has the highest reducing power value when the reducing power is fermented at 75 ° C for 28 days. At a concentration of 10mg / ml, the measured value was 1.92%, followed by 21 days of fermentation at a concentration of 10mg / ml and its measured value was 1.71%, which were all higher than the unfermented onion at a concentration of 10mg / ml at 0.84%.
而如第12圖所示，黃色洋蔥水萃取物之還原力在75℃ 28天發酵時之洋蔥有最高的還原力能力值，在濃度10mg/ml時其測定值為1.92%，其次為 21天發酵在濃度10mg/ml時其測定值為1.89%，皆高於未發酵洋蔥在濃度10mg/ml時之0.90%。 As shown in Figure 12, the reducing power of the yellow onion water extract had the highest reducing power value when fermented at 75 ° C for 28 days, and its measured value was 1.92% at a concentration of 10 mg / ml, followed by The measured value of 21 days fermentation at the concentration of 10mg / ml is 1.89%, which is higher than 0.90% of the unfermented onion at the concentration of 10mg / ml.
(3)以白色洋蔥作為洋蔥原料進行還原力測定分析-如第13圖所示，白色洋蔥乙醇萃取物(酒萃)之還原力在75℃ 21天發酵時之洋蔥有最高的還原力能力值，在濃度10mg/ml時其測定值為1.80%，其次為55℃ 14天發酵在濃度10mg/ml時其測定值為1.70%，皆高於未發酵洋蔥在濃度10mg/ml時之1.04%。 (3) Determination of reducing power using white onion as raw material for onion-As shown in Figure 13, the reducing power of white onion ethanol extract (wine extract) has the highest reducing power value when the reducing power of 75 on 21 days fermentation At a concentration of 10mg / ml, its measured value is 1.80%, followed by 55 ° C for 14 days. At a concentration of 10mg / ml, its measured value is 1.70%, which is higher than 1.04% of unfermented onions at a concentration of 10mg / ml.
而如第14圖所示，白色洋蔥水萃取物之還原力在75℃ 28天發酵時之洋蔥有最高的還原力能力值，在濃度10mg/ml時其測定值為2.37%，其次為21天發酵在濃度10mg/ml時其測定值為2.30%，皆高於未發酵洋蔥在濃度10mg/ml時之0.78%。 As shown in Figure 14, the reducing power of the white onion water extract had the highest reducing power value when fermented at 75 ° C for 28 days, and its measured value was 2.37% at a concentration of 10 mg / ml, followed by 21 days. The measured value of fermentation at a concentration of 10 mg / ml was 2.30%, which was higher than the 0.78% of unfermented onions at a concentration of 10 mg / ml.
並經由上述之還原力測定分析可知，本發明將發酵條件控制在溫度為75℃及相對濕度在40%下發酵7~28天所製成之黑洋蔥產品，不論其洋蔥原料為紫洋蔥、黃洋蔥或白洋蔥，皆可有效提升其還原力能力。 It can be known from the above analysis of reducing power that the black onion product produced by controlling fermentation conditions at a temperature of 75 ° C. and a relative humidity of 40% for 7 to 28 days, regardless of whether the onion raw materials are purple onion and yellow Onions or white onions can effectively improve their reducing power.
三、總酚含量分析： Analysis of total phenol content:
同樣將本發明以溫度75℃，相對濕度40%之發酵條件所製成之黑洋蔥產品做為實驗組，另以溫度55℃、相對濕度40%之低溫發酵條件作為對照組，針對三種顏色洋蔥於不同發酵條件下，分別以乙醇萃取(酒萃)及水萃取後之萃取物，進行總酚含量分析，其結果如第15~20圖所示。 Similarly, the black onion product made by the present invention under fermentation conditions of temperature 75 ° C and relative humidity of 40% is used as an experimental group, and the low temperature fermentation conditions of temperature 55 ° C and relative humidity of 40% is used as a control group. Under different fermentation conditions, the ethanol-extracted (wine) and water-extracted extracts were used to analyze the total phenol content. The results are shown in Figures 15-20.
(1)以紫色洋蔥作為洋蔥原料進行還原力測定分析-如第15圖所示，紫色洋蔥乙醇萃取物(酒萃)之總酚含量在75℃ 28天發酵時之洋蔥有最高的總酚含量其測定值為2.70(mg/g)，其次為21天發酵其測定值為2.67(mg/g)，皆高於未發酵洋蔥其測定值之1.43(mg/g)。 (1) Determination of reducing power using purple onion as raw material for onion-As shown in Figure 15, the total phenol content of the purple onion ethanol extract (wine extract) has the highest total phenol content when it is fermented at 75 ° C for 28 days. Its measured value is 2.70 (mg / g), followed by 21-day fermentation and its measured value is 2.67 (mg / g), which are all higher than the unfermented onion's measured value of 1.43 (mg / g).
而如第16圖所示，紫色洋蔥水萃取物之總酚含量在75℃發酵條件下之測定值皆大於以55℃之水萃對照組，且在75℃ 28天發酵時之洋蔥有最高 的總酚含量其測定值為3.66(mg/g)，其次為21天發酵其測定值為3.12(mg/g)，皆高於未發酵洋蔥其測定值之2.29(mg/g)。 As shown in Figure 16, the total phenol content of the purple onion water extract under the 75 ℃ fermentation condition was greater than that of the 55 ℃ water-extracted control group, and the onion had the highest when fermented at 75 ℃ for 28 days. The measured value of total phenol content was 3.66 (mg / g), followed by 21-day fermentation and the measured value was 3.12 (mg / g), which were all higher than 2.29 (mg / g) of the unfermented onion.
(2)以黃色洋蔥作為洋蔥原料進行還原力測定分析-如第17圖所示，黃色洋蔥乙醇萃取物(酒萃)之總酚含量在75℃ 28天發酵時之洋蔥有最高的總酚含量其測定值為2.49(mg/g)，其次為21天發酵其測定值為1.95(mg/g)，皆高於未發酵洋蔥其測定值之1.40(mg/g)。 (2) Determination of reducing power using yellow onion as raw material for onion-As shown in Figure 17, the total phenol content of the ethanol extract (wine extract) of the yellow onion has the highest total phenol content when it is fermented at 75 ° C for 28 days. Its measured value was 2.49 (mg / g), followed by 21-day fermentation and its measured value was 1.95 (mg / g), which were all higher than the unfermented onion's measured value of 1.40 (mg / g).
而如第18圖所示，黃色洋蔥水萃取物之總酚含量在75℃ 14天發酵時之洋蔥有最高的總酚含量其測定值為3.31(mg/g)，其次為28天發酵其測定值為3.24(mg/g)，皆高於未發酵洋蔥其測定值之1.58(mg/g)。 As shown in FIG. 18, the total phenol content of the yellow onion water extract when fermented at 75 ° C for 14 days has the highest total phenol content. The measured value is 3.31 (mg / g), followed by the 28-day fermentation. The values are 3.24 (mg / g), which are all higher than the measured value of 1.58 (mg / g) of unfermented onions.
(3)以白色洋蔥作為洋蔥原料進行還原力測定分析-如第19圖所示，白色洋蔥乙醇萃取物(酒萃)之總酚含量在75℃ 21天發酵時之洋蔥有最高的總酚含量其測定值為2.21(mg/g)，其次為28天發酵其測定值為1.60(mg/g)，皆高於未發酵洋蔥其測定值之1.02(mg/g)。 (3) Determination of reducing power by using white onion as raw material for onion-As shown in Figure 19, the total phenol content of the white onion ethanol extract (wine extract) has the highest total phenol content when the onion is fermented at 75 ° C for 21 days. Its measured value is 2.21 (mg / g), followed by 28-day fermentation and its measured value is 1.60 (mg / g), which are all higher than 1.02 (mg / g) of its unfermented onion.
而如第20圖所示，白色洋蔥水萃取物之總酚含量在75℃ 28天發酵時之洋蔥有最高的總酚含量其測定值為4.00(mg/g)，其次為21天發酵其測定值為3.45(mg/g)，皆高於未發酵洋蔥其測定值之1.12(mg/g)。 As shown in Figure 20, the total phenol content of the white onion water extract was highest at 75 ° C for 28 days. The measured value was 4.00 (mg / g), followed by 21 days fermentation. The values are 3.45 (mg / g), which are all higher than the measured value of 1.12 (mg / g) of unfermented onions.
經由上述之總酚含量分析可知，本發明將發酵條件控制在溫度為75℃及相對濕度在40%下發酵7~28天所製成之黑洋蔥產品，不論其洋蔥原料為紫洋蔥、黃洋蔥或白洋蔥，皆可有效提升其總酚含量之測定值。 According to the above analysis of the total phenol content, it can be known that the black onion product produced by controlling the fermentation conditions at a temperature of 75 ° C. and a relative humidity of 40% for 7 to 28 days, regardless of whether the onion raw material is purple onion or yellow onion Or white onions can effectively increase the measured value of its total phenol content.
而在上揭之抗氧化能力試驗中，清除DPPH自由基能力與還原力(鐵離子還原力)測定是最常用來觀察物質抗氧化能力的方法，這兩個指標是分別用來觀察氧化過程的不同地方，二者之間的趨勢並不一定會完全一致，但本發明以高溫低濕發酵方法所製得之黑洋蔥，經試驗後證實其不同發酵期間在與第0天相比之下，其清除DPPH自由基能力及還原力皆有增加的趨勢，同時其總 酚含量亦有明顯上升之變化，而總酚含量是最常見具有抗氧化能力的植化素(phytochemicals)，它的含量越高即代表抗氧化能力越強，故依據清除DPPH自由基能力、還原力及總酚含量試驗可知，由本發明所製得之黑洋蔥產品確實具有極佳抗氧化能力之功效。 In the test of the anti-oxidation ability disclosed above, the determination of DPPH free radical scavenging ability and reducing power (iron reducing power) is the most commonly used method to observe the antioxidant capacity of substances. These two indicators are used to observe the oxidation process respectively. In different places, the trends between the two may not be completely the same, but the black onion produced by the high temperature and low humidity fermentation method of the present invention has been tested to confirm that its different fermentation periods are compared with day 0. Its ability to scavenge DPPH free radicals and reducing power are increasing, and its total The phenol content also increased significantly, and the total phenol content is the most common phytochemicals with antioxidant capacity. The higher the content, the stronger the antioxidant capacity. Therefore, based on the ability to scavenge DPPH free radicals and reduce It is known that the black onion products prepared by the invention have excellent anti-oxidant effect.
本發明以溫度75℃及相對濕度40%環境下進行發酵7~28天即可成為最終產品，並透過發酵製程可降低洋蔥之辛辣味，提高適口性，且以本發明之高溫低濕發酵製程所製成之黑洋蔥產品更可有效提升三種顏色洋蔥水萃取物及乙醇萃取物之DPPH自由基清除能力、還原能力等抗氧化能力，以及增加總紛含量，因而具有可提升抗氧化活性之功效；再者，本發明之製程與相關先前技術需繁瑣的發酵步驟相比下，如下表一所示，本發明之發酵製程更為簡易，僅需控制在單一之操作條件(即溫度75℃及相對濕度40%)，因而具有容易控制之特點，使所需時間需求及資源消耗可大幅降低，而能更高效率運用洋蔥，以達成減緩洋蔥供需失調及解決儲藏不易與增加附加價值的目標之功效。 The present invention can be used as the final product after fermentation at 75 ° C and 40% relative humidity for 7 to 28 days. The fermenting process can reduce the spicy flavor of onion and improve the palatability. The high temperature and low humidity fermentation process of the present invention The prepared black onion products can effectively improve the anti-oxidation ability such as DPPH free radical scavenging ability and reducing ability of the three-color onion water extract and ethanol extract, and increase the total content, so it has the effect of improving the antioxidant activity. In addition, compared with the fermentation process that requires tedious fermentation steps of the related art, as shown in Table 1 below, the fermentation process of the present invention is simpler and only needs to be controlled under a single operating condition (that is, a temperature of 75 ° C and Relative humidity 40%), so it has the characteristics of easy control, which can greatly reduce the required time and resource consumption, and can use onions more efficiently, so as to achieve the goal of slowing down onion supply and demand imbalances and solving difficult storage and increasing added value. efficacy.
綜上所述，當可使熟知本項技藝者明瞭本發明確可達成前述目的，實已符合專利法之規定，因此依法提出申請。 In summary, when those skilled in the art can be made aware that the present invention can indeed achieve the aforementioned purpose, it has indeed complied with the provisions of the Patent Law, and therefore filed an application in accordance with the law.
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