劉世詮王韻涵Yun-Han Wang健康餐飲暨產業管理學系碩士班2026-03-239999-12-312015https://handle.ncl.edu.tw/11296/8bt4b8https://scholars.csmu.edu.tw/handle/123456789/6266本研究目的為研發無鹽健康泡菜，分二部分進行實驗，第一部分先將柳橙汁分別以三種不同乳酸菌發酵後再加入甘藍菜醃漬，探討不同乳酸菌發酵柳橙汁對醃漬甘藍菜之品質和機能特性的影響。第二部分則探討乳酸菌發酵柳橙汁醃漬甘藍菜在儲藏期間的品質和機能特性之變化，同時分離、鑑定及分析發酵柳橙汁和醃漬後柳橙汁經不同濃縮處理後之主要可能抗氧化成分。結果顯示，柳橙汁的總酚含量隨發酵天數增加而增加，含量最高者為Lactobacillus rhamnosus GG (LGG) 發酵三天的柳橙汁，但加入甘藍菜發酵後，總酚含量略為降低，總酸的含量則上升﹔發酵後的柳橙汁和甘藍菜之pH值介於3.16-3.82之間，其中以 Lactobacillus acidophilus 發酵之柳橙汁與甘藍菜者最低，分別為3.16和3.27；發酵初期以L. acidophilus生長較快，到後期則以LGG之菌數較多，最後選擇L. acidophilus 為製作無鹽泡菜的最佳菌種。在經冷凍乾燥、減壓濃縮及高溫濃縮後，發現醃漬後的柳橙汁其總酚含量增加，且DPPH自由基清除能力、總抗氧化力及還原力的EC50值，在經高溫濃縮後皆有不錯之效果，抑制Low-density lipoprotein(LDL)氧化的遲滯氧化時間亦顯著增加。將L. acidophilus發酵之無鹽橙汁泡菜儲藏於4℃下三個月，發現在儲藏過程中，其質地下降、微生物含量下降及pH值上升。柳橙汁與浸漬液以不同方法濃縮後其機能性含量測定，發現高溫濃縮處理後，其機能性成分、抗氧化能力及抑制 LDL 氧化皆較佳，經 Sephadex LH-20 Column 管柱層析後，其最高總酚含量分別為高溫濃縮第Ⅰ區分物和減壓濃縮第Ⅳ區分物，ABTS+自由基清除能力分別為減壓濃縮第Ⅱ區分物和減壓濃縮第Ⅳ區分物最好，而延緩LDL氧化時間，皆以高溫濃縮第Ⅰ區分物效果較好，且發現到甲醇不溶物也有相當好的抗氧化能力與延緩LDL氧化的效果，經 HPLC 測定後發現主要的酚酸、黃烷酮及黃烷酮醇為： gallic acid, hesperidin and catechin 。The study investigated a non-salted healthy sauerkraut and the experiments were divided to two major parts. In the first part, orange juice was fermented by 3 kinds of lactobacilli, and cabbage was added into the fermented orange juice for investigating the effects on qualities and functional properties of sauerkraut by various lactobacilli fermented. In the second part, changes on the qualities and functional properties of the fermented-and-immersed sauerkraut during storage were investigated, and the possible major antioxidative compounds were separated, identified and analyzed from the concentrated fermented orange juice and immersed juice by various concentrated methods. In the results, the total phenolic content increased as the fermented time increased. The highest content was the fermented orange juice by Lactobacillus rhamnosus GG (LGG) for 3 days, the content slightly decreased after cabbage added but total acid increased. The pH values of fermented orange juice and cabbage were between 3.16 and 3.82. The fermented orange juice and cabbage by Lactobacillus acidophilus were 3.16 and 3.27, respectively. L. acidophilus grew faster in early fermentation but the total numbers of LGG were the highest one in the latter fermentation. L. acidophilus was chose as the better strain for non-salted sauerkraut processing. After freeze-dried, vacuum-concentrated and high temperature concentrated treatments, the total phenolic content of fermented and immersed orange juice increased. The EC50 values by DPPH and ABTS+. radical methods and reducing power significantly decreased and the lag time of Cu2+-induced Low-density lipoprotein (LDL) oxidation significantly increased in fermented and immersed orange juice after high temperature concentrated. The non-salted L. acidophilus fermented sauerkraut by was stored at 4oC for 3 months. The texture properties and microbial numbers of sauerkraut decreased but the pH values increased. After Sephadex LH-20 column partition, the high temperature concentrated partition I and vacuum concentrated partition IV had the highest total phenolic content. The best ABTS+. radical scavenging activity was the vacuum concentrated partition II and IV. The high temperature concentrated partition I could retard more the lag time of LDL oxidation. The methanol-insoluble compounds had the good antioxidative activities and inhibition of LDL oxidation. The major phenolic acid, flavanone and flavanonol in concentrated orange juice were gallic acid, hesperidin and catechin by using HPLC determined, respectively.甘藍菜柳橙汁發酵抗氧化活性Antioxidant activityCabbageFermentationOrange juicethesis