包裝及儲存溫度對蕎麥芽汁抗氧化特性之影響

Effects of packaging and storage temperatures on the antioxidant activity in common buckwheat sprouts juice

本研究將生長七天之蕎麥芽（Common buckwheat sprout, Fagopyrium esculentum Moench）榨汁處理，將所得蕎麥芽汁分別以無菌包裝或殺菌包裝處理，探討不同貯藏溫度（4 ℃及38℃）保存，於儲藏期間（14 天）蕎麥芽汁之色澤（L*、a*、b*值）、總酚含量、抑制脂質過氧化力、清除DPPH 自由基能力及總生菌數的變化。不同包裝方式處理的結果，無菌包裝能保持蕎麥芽汁較佳的色澤（包括亮度、紅色度及黃色度）、較高之總酚含量（5.9mg/ml；P＜0.01）及抗氧化能力，儲藏至第五天因總生菌數量過高而不可食用，殺菌包裝之蕎麥芽汁經加熱處理，色澤較差呈深褐色，且酚類物質被破壞，所以抗氧化能力變差。在不同溫度儲藏的結果，以4 ℃貯存的殺菌蕎麥芽汁組較38 ℃儲存組，可保留較多的總酚類含量及較佳之抑制脂質過氧化力（分別為52.06%，35.62%）及清除DPPH 自由基能力（分別為57.53%，52.33%）。綜合此結果，本研究以殺菌包裝，配合低溫冷藏，較能維持貯存蕎麥芽汁的安全性及保存期限，工業應用上建議降低蕎麥芽汁的起始菌數並以無菌包裝方式可維持包裝蕎麥芽汁的品質及抗氧化特性。

The common buckwheat （Fagopyrum esculentum Moench） sprouts juice, packaged in twopackages （retort package and aseptic package） and stored （14 day） at different temperatures（4 ℃ and 38 ℃）, was studied for antioxidant activity. The colors, total phenolics content,inhibition of lipid peroxidation, DPPH scavenging effect and total microbial count were examined.Results showed that the buckwheat in the aseptic package had better color values （L*, a* and b*）,higher value of total phenolics（5.9mg/ml；P＜0.01）, and stronger antioxidant activity but with ashorter shelf life due to the higher total microbial count obtained at day 5. The buckwheat in theretort package not only become brown color but also lost total phenolics, resulting in poorantioxidant activity. However, the buckwheat in the retort package had been extended its shelf lifeafter treated with heat. Furthermore, the buckwheat in the retort package stored at 4 ℃ revealedhigher value of total phenolics, effective inhibition of lipid peroxidation （52.06% and 35.62%,respectively） and DPPH scavenging effect （57.53% and 52.33%, respectively） when comparedto same package stored at 38 ℃. In summary, the common buckwheat sprouts juice, when packaged in the retort package and st ored at 4 ℃, could keep food safe and maintain longer shelflife.