TW202128024A - 包含多酚的組成物 - Google Patents
包含多酚的組成物 Download PDFInfo
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- TW202128024A TW202128024A TW109138796A TW109138796A TW202128024A TW 202128024 A TW202128024 A TW 202128024A TW 109138796 A TW109138796 A TW 109138796A TW 109138796 A TW109138796 A TW 109138796A TW 202128024 A TW202128024 A TW 202128024A
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Abstract
本申請案係關於一種含有綠原酸、咖啡酸及奎尼酸之組成物。本申請案之含多酚組成物可用於減少異味或變味。另外,本申請案之含多酚組成物可用作產品之防腐劑,尤其產品之抗氧化劑或褐變抑制劑。
Description
本申請案係關於一種包含多酚的組成物及其用途。相關申請案之交叉引用
本申請案主張於2019年11月08日申請之韓國專利申請案第10-2019-0142992號、於2020年9月24日申請之韓國專利申請案第10-2020-0123836號及於2020年9月24日申請之韓國專利申請案第10-2020-0123837號在韓國智慧財產局(Korean Intellectual Property Office)之優先權,該等專利申請案之揭示內容以引用之方式併入本文中。
多酚為諸如水果或葉菜之植物中所含之化合物,且目前為止鑑別出數千種多酚。代表性多酚之實例包括類黃酮、花青素、鞣質、兒茶素、異黃酮、木聚糖、白藜蘆醇及其類似者。多酚中存在之複數個羥基(-OH)具有易結合至各種化合物之特性且具有極佳之抗氧化、抗癌、抗炎效果。
儘管單個多酚可作為單一物質表現出效果,但藉由將各多酚與其他多酚組合使用可增強效果,因此已知組合為重要的(韓國專利公開案第10-2015-0016343號)。然而,由於存在多種類型之多酚,因此難以確認組合之協同效果。
[先前技術文件]
[專利文件]
韓國專利公開案第10-2015-0016343號
技術問題
本申請案之一態樣提供一種可用於多種用途之包含多酚的組成物。技術解決方案
根據本申請案之一態樣,提供一種含有綠原酸、咖啡酸及奎尼酸之組成物。
根據本申請案之另一態樣,提供一種用於減少異味或變味之方法,該方法包含將含有綠原酸、咖啡酸及奎尼酸之組成物添加至產生異味或變味之材料中。
根據本申請案之另一態樣,提供一種製備異味或變味減少材料之方法,該方法包含將含有綠原酸、咖啡酸及奎尼酸之組成物添加至產生異味或變味之材料中。
根據本申請案之另一態樣,提供一種含有綠原酸、咖啡酸及奎尼酸之組成物作為異味減少劑或變味減少劑之用途。
根據本申請案之另一態樣,提供一種用於保藏產品之組成物,該組成物含有綠原酸、咖啡酸及奎尼酸。
根據本申請案之另一態樣,提供一種用於防止產品氧化之方法,該方法包含將含有綠原酸、咖啡酸及奎尼酸之組成物添加至產品中。
根據本申請案之另一態樣,提供一種用於抑制產品褐變之方法,該方法包含將含有綠原酸、咖啡酸及奎尼酸之組成物添加至產品中。有利效果
本申請案之含有綠原酸、咖啡酸及奎尼酸之組成物可用於多種用途。
本申請案之組成物可用於減少異味或變味。本申請案之組成物具有減少作為異味或變味引起材料之三甲胺(TMA)之卓越能力及藉由誘導各種揮發性香氣組分之變化而減少異味或變味之極佳效果。
另外,不同於用於減少異味或變味之習知使用的材料,本申請案之組成物在產品中留存極少,且因此其不影響產品之原始特性且可容易應用於加工產品之製造程序。
另外,本申請案之含有綠原酸、咖啡酸及奎尼酸之組成物可用於保藏產品,且特定言之,用於防止產品氧化或抑制產品褐變。
如由DPPH自由基清除能力所證實,本申請案之多酚組成物具有極佳抗氧化效果、極佳氧化穩定性及高多酚氧化酶抑制活性,且因此具有褐變抑制活性。
此外,不同於習知抗氧化劑或褐變抑制劑,本申請案之組成物在產品中留存極少,且因此其不影響產品之原始特性且可容易應用於加工產品之製造程序。
然而,本申請案之效果不限於上文提及之效果,且所屬技術領域中具有通常知識者根據以下描述將清楚地理解未提及之其他效果。
在下文中,將具體描述本申請案。
根據本申請案之一個態樣,提供一種含有綠原酸、咖啡酸及奎尼酸之組成物。
作為本申請案之活性成分之綠原酸、咖啡酸及奎尼酸為多酚組分。
如本申請案中所使用之術語「多酚(polyphenol)」係指在分子中含有一或多個具有一或多個羥基之酚的化合物。在本說明書中,術語「多酚」不僅用於包括多酚本身且亦用於包括其衍生物,諸如糖苷、烷基化化合物、酯化化合物及其類似者。
本申請案中所使用之綠原酸、咖啡酸及奎尼酸可為衍生自天然產物之綠原酸、咖啡酸及奎尼酸以及人工合成之綠原酸、咖啡酸及奎尼酸。
天然產物可包括但不限於含有綠原酸、咖啡酸及/或奎尼酸之任何物質,但其可為植物。特定言之,植物之實例包括蘆薈、大茴香籽、接骨木、五加、車前子、橙花、眾香子、牛膝草、纈草、洋甘菊、辣椒、小豆蔻、桂皮、蒜、葛縷籽、丁香、小茴香籽、可拉、胡荽籽、羅氏鹽膚木、番紅花、花椒、杜松子、肉桂、薑、八角茴香、聖約翰草、芹菜籽、歐洲薄荷、芝麻、食用大黃、香艾菊、薑黃、薊、蒔蘿籽、肉豆蔻、蕁麻、木槿、金縷梅、樺樹、羅勒、酸橙、茴香、櫻草、葫蘆巴、馬鞭草、月桂、啤酒花、波爾多、辣根、罌粟籽、五倍子、萬壽菊、南瓜、馬郁蘭、芥子、蓍草、薄荷葉、香蜂草、肉豆蔻皮、靈丹、龍膽、玫瑰果、迷迭香(rosemary/Rosmarinus officinalis)、向日葵籽、葡萄果皮、蘋果、胡蘿蔔葉、香蕉、草莓、杏、桃、李、菠蘿、沙梨、柿、櫻桃、木瓜、芒果、鱷梨、甜瓜、枇杷、無花果、奇異果、乾果李、藍莓、黑莓、樹莓、蔓越莓、咖啡豆、可可豆、葡萄籽、葡萄柚籽、山核桃、腰果、栗、椰子、花生、胡桃、綠茶葉、紅茶葉、烏龍茶葉、菸草、紫蘇葉、花園百里香、鼠尾草、薰衣草、綠薄荷、辣薄荷、斑點薊(spotted thistle)、牛膝草、甜羅勒、萬壽菊、蒲公英、朝鮮薊、香菊、龍芽草、甘草、大茴香、洋著草、桉樹、苦艾、香水薄荷、白芷、胡盧巴、大辣椒、茴香、紅辣椒、胡荽籽、葛縷籽、茴香籽、薑、辣根、墨角蘭、牛至、芥子、洋芹、胡椒、歐洲薄荷、香艾菊、紫苞黃花薑黃、山葵、蒔蘿籽、柑橘屬水果及其類似者。
可使用由所屬技術領域中已知之方法(例如已知萃取法)自天然產物中分離及純化之綠原酸、咖啡酸及奎尼酸。
本申請案之組成物中之綠原酸、咖啡酸及奎尼酸的含量比不受限制。按100重量份之奎尼酸計,綠原酸及咖啡酸之總含量可在由一個下限及/或一個上限組成之範圍內,該下限選自0.1重量份、0.3重量份、0.4重量份、0.5重量份、0.7重量份、0.8重量份、0.9重量份、1重量份、1.1重量份、1.2重量份、1.3重量份、1.4重量份、1.5重量份、10重量份、50重量份及100重量份,該上限選自700重量份、600重量份、500重量份、480重量份、470重量份、460重量份、450重量份、400重量份、350重量份、330重量份、320重量份、310重量份、300重量份、250重量份、240重量份、230重量份、210重量份、200重量份及100重量份。例如,按100重量份之奎尼酸計,綠原酸及咖啡酸之總含量可為0.1至700重量份、0.3至600重量份、0.5至600重量份、0.7至500重量份、0.7至470重量份、0.7至460重量份、0.8至460重量份、0.8至450重量份、0.8至310重量份、0.8至300重量份、0.8至270重量份、0.8至250重量份或0.9至240重量份。
對於綠原酸及咖啡酸之含量比,按100重量份之綠原酸計,咖啡酸之含量可在由一個下限及/或一個上限組成之範圍內,該下限選自10重量份、30重量份、35重量份、37重量份、39重量份、40重量份、45重量份、49重量份、50重量份及70重量份,該上限選自400重量份、300重量份、200重量份、150重量份、120重量份、110重量份及100重量份。例如,按100重量份之綠原酸計,咖啡酸之含量可為10至400重量份、30至300重量份、35至200重量份、35至150重量份、39至150重量份、39至120重量份、39至110重量份或40至100重量份。
多酚組合之效果可以綠原酸、咖啡酸及奎尼酸之含量比展現。
鑒於組成物之用途,可無限制地調整咖啡酸、綠原酸及奎尼酸之含量。按組成物計,咖啡酸、綠原酸及奎尼酸之總含量可在由一個下限及/或一個上限組成之範圍內,該下限選自0.1 ppm、0.5 ppm、1 ppm、10 ppm、20 ppm、40 ppm、50 ppm、80 ppm、100 ppm、120 ppm、140 ppm、145 ppm、149 ppm及150 ppm,該上限選自5,000 ppm、2,000 ppm、1,000 ppm、500 ppm、300 ppm、250 ppm、230 ppm及200 ppm。例如,按組成物計,咖啡酸、綠原酸及奎尼酸之總含量可為0.1 ppm至5,000 ppm、1 ppm至2,000 ppm、50 ppm至1,000 ppm、100 ppm至1,000 ppm、120 ppm至1,000 ppm、120 ppm至500 ppm、140 ppm至300 ppm、140 ppm至250 ppm、140 ppm至230 ppm、145 ppm至230 ppm、145 ppm至200 ppm、149 ppm至200 ppm或150 ppm至200 ppm。「ppm」可指重量比(w/w)。
本申請案之組成物可進一步包含除綠原酸、咖啡酸及奎尼酸以外之其他多酚。
特定言之,其他多酚之實例包括但不限於酚酸類、類黃酮、二苯乙烯類、木質素等。例如,其他多酚包括但不限於異鼠李素、異鼠李素糖苷、兒茶素、表兒茶素、沒食子兒茶素、表兒茶素沒食子酸酯、表沒食子兒茶素、表沒食子兒茶素沒食子酸酯、土耳其鞣酸、兒茶酚、咖啡酯、山奈酚、山奈酚糖苷、槲皮素、槲皮素糖苷、羥槲皮酮、染料木素、染料木素糖苷、鞣酸、花青素、氫醌、橙皮素、橙皮苷、沒食子酸、沒食子酸酯(沒食子酸月桂酯、沒食子酸丙酯、沒食子酸丁酯)、4-甲基兒茶酚、5-甲基兒茶酚、4-甲氧基兒茶酚、5-甲氧基兒茶酚、甲氧基兒茶酚-4-甲酸、2-甲基間苯二酚、5-甲基間苯二酚、木質素、檸檬黃素、檸檬黃素糖苷、甲基檸檬素、木犀草素、木犀草素糖苷、木犀草定、木犀草定糖苷、芸香苷、間苯二酚(resorcin)、白藜蘆醇、間苯二酚(resorcinol)、無色矢車菊素、無色飛燕草素及其類似者。
除多酚組分之外,本申請案之組成物可進一步含有各種營養補充劑、維生素、電解質、風味劑、著色劑、果膠酸及其鹽、海藻酸及其鹽、有機酸、保護性膠體增稠劑、pH調節劑、穩定劑、防腐劑、甘油、醇、碳酸化劑及其類似者。
特定言之,本申請案之組成物可包括維生素A、維生素C、維生素D、維生素E、維生素B1、維生素B2、維生素B6、維生素B12、菸鹼酸、生物素、葉酸、泛酸及其類似者。另外,本申請案之組成物可包括礦物質,諸如鋅(Zn)、鐵(Fe)、鈣(Ca)、鉻(Cr)、鎂(Mg)、錳(Mn)、銅(Cu)及其類似者。另外,本申請案之組成物可包括胺基酸,諸如離胺酸、色胺酸、半胱胺酸、纈胺酸及其類似者。另外,本申請案之組成物可包括單醣,諸如葡萄糖及果糖;雙醣,諸如麥芽糖及蔗糖;多醣,諸如糊精及環糊精;及糖醇,諸如木糖醇、山梨糖醇及赤藻糖醇。另外,本申請案之組成物可包括食品添加劑,諸如防腐劑,包括山梨酸鉀、苯甲酸鈉、柳酸、去氫乙酸鈉等;消毒劑,包括漂白粉及高級漂白粉、次氯酸鈉等;抗氧化劑,包括丁羥甲氧苯(BHA)、丁羥甲苯(BHT)等;著色劑,包括焦油顏料;固色劑,包括亞硝酸鈉及乙酸鈉;漂白劑,包括亞硫酸鈉;調味劑,包括麩胺酸鈉(MSG);甜味劑,包括天然甜味劑,諸如索馬甜及甜菊萃,及合成甜味劑,諸如糖精及阿斯巴甜;風味劑,包含香草精及內酯;膨脹劑,包括明礬及D-酒石酸氫鉀;加強劑、乳化劑、增稠劑(thickener/thickening agent)、塗佈劑、膠基劑、消泡劑、溶劑、改質劑及其類似者。
添加劑可根據食品之類型選擇且以適當量使用。
在一具體實例中,本申請案之組成物可用於減少異味或變味。
在本申請案中,「異味」(off-taste)係指由產品中所含之組分本身或該組分之二次化學變化或自外部併入之物質所引起之給人以不愉快或厭惡感的味道。
在本申請案中,「變味」(off-flavor)係指產生由產品中所含之組分本身或該組分之二次化學變化或自外部併入之物質所引起之給人以不愉快或厭惡感的氣味。
產生異味或變味之材料之實例包括含氮化合物、硫化合物、低級脂肪酸、羰基化合物、酯類、酚類、醇類、烴類或氯化合物。
特定言之,變味可為魚腥味。魚腥味可源自植物或海鮮,且特定言之,源自魚類。
含氮化合物可包括但不限於可能引起不良氣味之任何物質,諸如氨、三甲胺、哌啶、三甲基氧化物等,且特定言之,其可為三甲胺。
產生異味或變味之材料可為揮發性氣味組分。揮發性氣味組分可為但不限於一或多種選自由以下組成之群的化合物:己醛(hexaldehyde/hexanal)、庚醛、2-壬烯醛((Z)-)、2,4-庚二烯醛((E,E)-)、2-己烯醛((E)-)、2,6-壬二烯醛((E,Z)-)、2-壬酮、2-戊烯醛((E)-)、1-戊烯-3-酮、二硫化物及二甲基化合物。
本申請案之含有綠原酸、咖啡酸及奎尼酸之組成物可有效用於減少異味或變味。
根據本申請案之另一態樣,提供一種用於減少異味或變味之方法,該方法包含將本申請案之上述組成物添加至產生異味或變味之材料中。
根據本申請案之另一態樣,提供一種用於製備用於減少異味或變味之材料之方法,該方法包含將本申請案之上述組成物添加至產生異味或變味之材料中。
根據本申請案之另一態樣,提供一種用於保藏產品之組成物,該組成物含有綠原酸、咖啡酸及奎尼酸。
在一個具體實例中,用於保藏產品之組成物可用於防止產品氧化或抑制產品褐變。
在其他具體實例中,欲保藏、防止氧化或抑制褐變之產品可為食品、飼料產品、家用物品或工業物品。
本申請案之用於保藏產品之組成物中的綠原酸、咖啡酸及奎尼酸之含量比不受限制。按100重量份之奎尼酸計,綠原酸及咖啡酸之總含量可在由一個下限及/或一個上限組成之範圍內,該下限選自0.1重量份、0.3重量份、0.4重量份、0.5重量份、0.7重量份、1重量份、1.1重量份、1.3重量份、1.4重量份、10重量份、50重量份、100重量份及150重量份,該上限選自700重量份、600重量份、500重量份、450重量份、400重量份、350重量份、340重量份、330重量份、320重量份、310重量份、300重量份、250重量份、240重量份、230重量份、210重量份、200重量份及150重量份。例如,按100重量份之奎尼酸計,綠原酸及咖啡酸之總含量可為0.1至700重量份、0.3至600重量份、0.5至600重量份、1至500重量份、10至450重量份、50至450重量份、100至400重量份、150至350重量份、200至350重量份或200至300重量份。
對於綠原酸及咖啡酸之含量比,按100重量份之綠原酸計,咖啡酸之含量可在由一個下限及/或一個上限組成之範圍內,該下限選自10重量份、30重量份、35重量份、39重量份、40重量份、45重量份、49重量份、50重量份、70重量份、80重量份及90重量份,該上限選自400重量份、300重量份、200重量份、150重量份、140重量份、130重量份、120重量份、110重量份及100重量份。舉例而言,按100重量份之綠原酸計,咖啡酸之含量可為10至400重量份、30至300重量份、35至200重量份、40至150重量份、50至140重量份、60至130重量份、70至120重量份或80至120重量份。
關於用於保藏產品之組成物,根據本申請案之一個態樣,對於相同內容,尤其關於多酚組分之細節、關於除多酚組分以外之其他組分之細節及關於其含量之細節,與上述根據本申請案之另一態樣的對「含有綠原酸、咖啡酸及奎尼酸之組成物」之描述一樣,使用對已描述之描述之引用且將不贅述該描述以避免複雜性。
本申請案之含有綠原酸、咖啡酸及奎尼酸之組成物具有極佳抗氧化效果,且因此可用作抗氧化劑。
本申請案之含有綠原酸、咖啡酸及奎尼酸之組成物可替代合成抗氧化劑,諸如丁羥甲氧苯(BHA)、丁羥甲苯(BHT)、三級丁基氫醌(TBHQ)及其類似者。
在一個具體實例中,本申請案之組成物由於自由基抑制活性而具有有效抑制脂肪或蛋白質氧化之活性。
本申請案之含有綠原酸、咖啡酸及奎尼酸之組成物可用作褐變抑制劑。
本申請案之組成物具有顯著多酚氧化酶抑制活性,且因此具有極佳褐變抑制活性。
本申請案中之褐變抑制劑可為抑制由酚類化合物氧化引起之褐變本身的抑制劑及抑制由糖、胺基酸及其類似者之間的反應引起之褐變的抑制劑。
根據本申請案之另一態樣,提供一種用於防止產品氧化之方法,該方法包含將含有綠原酸、咖啡酸及奎尼酸之組成物添加至產品中。
根據本申請案之另一態樣,提供一種用於抑制產品褐變之方法,該方法包含將含有綠原酸、咖啡酸及奎尼酸之組成物添加至產品中。
本申請案之含有綠原酸、咖啡酸及奎尼酸之組成物可應用於多種產品。
本申請案之組成物可應用於但不限於食品、飼料產品、家用物品、工業物品等。食品或飼料產品之特定實例包括但不限於加工穀物製品、蔬菜、水果、蔬菜之乾燥或切削製品、果汁、蔬菜汁、蔬菜及水果之混合果汁、薯片、麵條、加工畜禽食品、加工海鮮、加工乳製品、醱酵奶製品、微生物醱酵食品、糖果甜點及烘烤製品、調味品、加工魚/肉製品、酸性飲料、加工食品、簡便食品、甘草、草藥、昆蟲飼料、家畜飼料、寵物飼料等。
加工魚/肉製品意謂藉由使用肉或魚肉作為原料加工而成之火腿、香腸、培根、乾燥及儲藏肉、調味肉、包裝肉、絞肉製品、加工排骨製品、自肉中提取之製品、食用牛脂、食用豬脂、魚肉塊等。「肉」可為但不限於飲食習慣中常用之肉,牛、豬、綿羊、山羊、兔、雞、火雞、鴨、雉及鵪鶉之食用器官及副產品。加工肉製品之類型包括但不限於滅菌肉製品、火腿、壓製火腿、混合壓製火腿、香腸、混合香腸、乾香腸(混合乾香腸)、半乾香腸(混合半乾香腸)、加熱冷凍香腸、培根、儲藏肉乾、調味肉、絞肉製品、加工排骨製品、包裝肉及其他加工肉製品。
本申請案之組成物可藉由使用便利且適當之方法以液體、固體、粉末或其類似者之形式進行不同地調配以用於特定用途。本申請案之組成物可在製備製程期間與原料組合且藉由浸沒、藉由浸沒後攪拌、藉由噴塗或藉由直接混合均勻分佈於食品上。
根據本申請案之另一具體實例,提供一種用於減少異味或變味之含有奎尼酸之組成物。
對用於減少異味或變味之含有奎尼酸之組成物的描述如上文所描述。
用於減少異味或變味之含有奎尼酸之組成物可進一步包含除奎尼酸以外之多酚,特定言之,酚酸及/或奎尼酸衍生物。
按100 wt%之多酚計,用於減少異味或變味之含有奎尼酸之組成物可為10 wt%或更多、30 wt%或更多、50 wt%或更多、70 wt%或更多、90 wt%或更多或99 wt%或更多。
在下文中,將經由實施例詳細描述本申請案。然而,以下實施例具體說明本申請案,且本申請案之內容不受以下實施例限制。
實施例
實驗實施例
1
:含多酚組成物之製備
1.
實驗材料
實驗中所使用之多酚為以單一化合物形式購自Sigma-Aldrich(St. Louis. Mo. USA)之綠原酸、咖啡酸、沒食子酸、兒茶素、阿魏酸及奎尼酸。
2.
含多酚組成物之
組成
下表1所示組成中,藉由混合相同含量之50 ppm之三種單獨的多酚化合物來製備T1至T6之含多酚組成物。
表1
編號 | 組成物 | T1 | T2 | T3 | T4 | T5 | T6 |
1 | 多酚1 | 綠原酸 | 綠原酸 | - | 綠原酸 | 兒茶素 | 綠原酸 |
2 | 多酚2 | 咖啡酸 | 咖啡酸 | - | 咖啡酸 | 咖啡酸 | 兒茶素 |
3 | 多酚3 | 奎尼酸 | - | 奎尼酸 | 阿魏酸 | 奎尼酸 | 奎尼酸 |
3.
含多酚組成物之含量比
根據在混合多酚之組成物中展現最佳效果之T1組成物,調整綠原酸、咖啡酸及奎尼酸之含量(單位:ppm)之比率以製備下表2中所示之S1至S6之各種含多酚組成物。
表2
編號 | 組成物 | S1 | S2 | S3 | S4 | S5 | S6 |
1 | 綠原酸 | 50 | 1.5 | 1.04 | 0.74 | 81.8 | 56.3 |
2 | 咖啡酸 | 50 | 0.6 | 1.04 | 0.74 | 40.9 | 56.3 |
3 | 奎尼酸 | 50 | 147.9 | 148 | 148.51 | 27.3 | 37.5 |
實驗實施例
2
:
三甲胺
(
TMA
)
分析
1.
三甲胺
(
TMA
)
標準製備
30%濃度之三甲胺產品購自Duksan Chemistry公司(Ansan, Republic of Korea)且用於實驗中。為了測定TMA減少效果,30%三甲胺之標準試劑用蒸餾水稀釋至100 ppm以製備標準水溶液。製備之標準水溶液用作溶劑以製備測試多酚組成物,且製備含三甲胺之多酚組成物樣品且用於GC/MS分析。
2.
對三甲胺
(
TMA
)
組分及含量之分析
三甲胺(TMA)組分經由以下方法自多酚組成物中測定。為了吸附用於分析之揮發物,藉由使用DVB/CAR/PDMS(50/30 μm)對固相微萃取纖維固持器(SPME,Supelco., Bellefonte, PA, USA)進行預處理。將1 mL經預處理之組成物置於20 mL EPA小瓶中,隨後用PTFE/矽封蓋。將SPME針插入添加組成物之小瓶中且在60℃下吸附30分鐘後用於GC/MS分析。
為了進行GC/MS分析,將Agilent氣相層析儀(GC2010 plus, Agilent, USA)與DB-5MS管柱(厚度:0.25 μm,長度:30 m,直徑:0.25 mm)一起使用。將He用作載氣,且將管柱烘箱溫度設定為100℃,將注入溫度設定為200℃,將總流量設定為1.10 mL/min,且將總程式時間設定為37分鐘,隨後進行分析。組成物中TMA之量藉由比較1.0 g樣品及1 g 100 mg/L TMA相對於彼此之峰面積且對樣品中揮發性氣味組分之含量進行比較性相對定量來計算。
實驗實施例
3
:
多酚組成物對三甲胺
(
TMA
)
減少之影響
為了確定綠原酸、咖啡酸及奎尼酸之組合之優越性,評估已知為多酚之效果之TMA減少效果。特定言之,經由實驗實施例2之方法評估實驗實施例1-2中所製備之各多酚組成物的三甲胺(TMA)減少效果。
表3
組成物 | 減少(%) |
T1 | 80.36 |
T2 | 65.45 |
T3 | 57.66 |
T4 | 43.96 |
T5 | 40.13 |
T6 | 41.31 |
如上表3中之結果所確定,發現與其他多酚組合相比,綠原酸、咖啡酸及奎尼酸之組合(T1組成物)展示出最優異的TMA減少效果。
實驗實施例
4
:
多酚組成物之組成比對三甲胺
(
TMA
)
減少之影響
經由實驗實施例2之方法評估實驗實施例1-3中所製備之具有不同組分含量之多酚組成物的三甲胺(TMA)減少效果。
表4
組成物 | 減少(%) |
S1 | 90.55 |
S2 | 94.99 |
S3 | 98.32 |
S4 | 91.85 |
S5 | 74.61 |
S6 | 88.45 |
如上表4中可見,發現即使改變綠原酸、咖啡酸及奎尼酸之含量,仍可保持TMA減少效果。
實驗實施例
5
:
對揮發性氣味組分之分析
1.
實驗
方法
為了確定多酚組成物之酸敗味減少效果,將該等組成物施加至魚油,且隨後進行對揮發性氣味組分之分析。
為了吸附用於分析之揮發物,藉由使用DVB/CAR/PDMS(50/30 μm)對固相微萃取纖維固持器(SPME,Supelco., Bellefonte, PA, USA)進行預處理。對於實驗中所使用之樣品,將多酚組成物添加至魚油中,且隨後將1 g魚油(其中在45℃保溫箱中誘導加速氧化72小時)置放於20 mL EPA小瓶中,隨後用PTFE/矽封蓋。將SPME針插入添加樣品之小瓶中且在60℃下吸附30分鐘後用於GC/MS分析。
為了進行GC/MS分析,將Agilent氣相層析儀(GC2010 plus, Agilent, USA)與DB-5MS管柱(厚度:0.25 μm,長度:30 m,直徑:0.25 mm)一起使用。。將He用作載氣,且將管柱烘箱溫度設定為100℃,將注入溫度設定為200℃,將總流量設定為1.10 mL/min,且將總程式時間設定為37分鐘,隨後進行分析。將獲得之結果值轉換為峰面積值且進行比較。作為實驗結果,鑑別出具有酸敗味之化合物,且發現酸敗味減少效果。
2.
對實驗結果之
分析
使用魚油之最大障礙因素為出現魚腥味及酸敗味。此係由於魚油中多不飽和脂肪酸之含量高。因此,似乎諸如生育酚之天然抗氧化劑之含量較小,且魚油中所含之含氮化合物結合於多不飽和脂肪酸且經氧化以加速酸敗味之出現。
量測由向魚油中施加多酚組成物產生之主要揮發性氣味組分之變化的結果展示於下表5中(單位:峰面積/10000)。
表5
化合物 | (+)對照 | (-)對照 | T1 | T2 | T3 | T4 | T5 | T6 |
己醛 | 12,289 | 17,596 | 12,285 | 15,074 | 15,202 | 14,669 | 14,773 | 15,061 |
庚醛 | 19,778 | 27,217 | 19,562 | 26,472 | 24,068 | 23,556 | 23,985 | 23,551 |
2-壬烯醛,(Z)- | 6,678 | 7,038 | 6,002 | 6,773 | 6,480 | 6,193 | 6,690 | 6,456 |
2,4-庚二烯醛,(E,E)- | 50,063 | 51,784 | 40,137 | 49,414 | 49,408 | 47,646 | 47,391 | 51,436 |
2-己烯醛,(E)- | 10,341 | 12,989 | 10,300 | 12,638 | 12,240 | 12,080 | 12,483 | 12,827 |
2,6-壬二烯醛,(E,Z)- | 5,540 | 5,491 | 4,498 | 5,253 | 5,149 | 5,422 | 4,852 | 5,470 |
2-壬酮 | 3,433 | 3,550 | 3,055 | 3,426 | 3,477 | 3,233 | 3,388 | 3,738 |
2-戊烯醛,(E)- | 25,577 | 38,026 | 27,287 | 36,002 | 33,736 | 31,754 | 31,830 | 33,584 |
1-戊烯-3-酮 | 11,944 | 17,721 | 12,762 | 16,680 | 15,810 | 14,719 | 14,839 | 15,338 |
二硫化物、二甲基化物 | 870 | 1,086 | 903 | 1,040 | 1,031 | 972 | 948 | 1,042 |
在上表5中,陽性(+)對照為添加L-抗壞血酸之組,且陰性(-)對照為不添加抗氧化劑或多酚之組。
根據表5中所示之結果,發現作為酸敗指標之己醛在陽性對照中顯示為低強度,且T1組成物展示出與陽性對照相似之低強度己醛。
與陰性對照相比,在所有多酚組成物中,魚油之魚腥味及特徵性草腥味所涉及之組分(諸如庚醛)減少。在所有多酚組成物中,T1組成物展現出最優異的減少效果。
已知組分2,4-庚二烯醛((E,E)-)引起強烈的脂肪氣味及魚腥味,且已報告,儘管存在於新鮮海鮮中,但該組分由多不飽和脂肪酸之自氧化產生,且含量增加。與陽性對照相比,用多酚組成物(尤其用T1組成物)處理高度抑制2,4-庚二烯醛((E,E)-)之產生。
此外,烯醛及二烯醛化合物為魚類之揮發性組分且似乎在魚腥味形成中起重要作用。另外,諸如二硫化物及二甲基化物之組分被鑑別為強烈不良氣味組分。已發現,用多酚組成物處理抑制酸敗味所涉及之烯醛、二烯醛、二硫化物及二甲基化物組分之整體出現。
藉由改變T1多酚組成物之多酚組分之含量製備的組成物之揮發性氣味組分變化之量測結果展示於下表6中。
表6
化合物 | S1 | S2 | S3 | S4 | S5 | S6 |
己醛 | 12,285 | 13,523 | 13,222 | 13,533 | 12,933 | 12,308 |
庚醛 | 19,562 | 21,684 | 21,341 | 21,253 | 20,432 | 19,784 |
2-壬烯醛,(Z)- | 6,002 | 7,032 | 6,885 | 6,730 | 6,681 | 6,650 |
2,4-庚二烯醛,(E,E)- | 40,137 | 52,939 | 52,425 | 51,386 | 49,480 | 49,147 |
2-己烯醛,(E)- | 10,300 | 10,155 | 11,323 | 11,410 | 11,479 | 10,370 |
2,6-壬二烯醛,(E,Z)- | 4,498 | 5,786 | 5,634 | 5,571 | 5,566 | 5,510 |
2-壬酮 | 3,055 | 3,504 | 3,347 | 3,327 | 3,323 | 3,280 |
2-戊烯醛,(E)- | 27,287 | 29,737 | 31,320 | 29,807 | 28,474 | 27,454 |
1-戊烯-3-酮 | 12,762 | 14,649 | 15,006 | 13,538 | 13,443 | 12,767 |
二硫化物、二甲基化物 | 903 | 1,535 | 1,081 | 977 | 933 | 923 |
根據上表6之結果,發現即使改變T1組成物中所含之綠原酸、咖啡酸及奎尼酸各組分之含量,改變揮發性氣味組分之功效仍沒有顯著差異。
實驗實施例
6
:
一種用於量測含多酚組成物之防腐效果之方法
為了確認含多酚化合物組成物之防腐效果,量測抗氧化效果及褐變抑制效果。抗氧化效果藉由量測DPPH自由基清除活性來測定,且另外使用Rancimat量測方法,其中可藉由加速誘導脂肪酸敗來測定氧化穩定性。褐變抑制效果藉由量測多酚氧化酶抑制活性來測定。
實驗實施例
7
:
DPPH
自由基
清除活性量測
製備4 mM DPPH乙醇溶液且在將吸光度調節至1.000±0.1之後使用。將0.2 mL各樣品添加至試管中,混合2.8 mL DPPH溶液且使其反應10分鐘,且藉由使用微盤讀取器(M2, Molecular Device, Canada)在517 nm處量測吸光度。L-抗壞血酸用作陽性對照。DPPH自由基清除活性根據下式計算:
DPPH自由基清除活性(%)= [1 - (A/B)] × 100
(A:添加樣品之組之吸光度,B:不添加樣品之組之吸光度)
分析DPPH自由基清除活性之結果展示於下表7中。視多酚組成物而存在差異。在組成物間,T1組成物展現出最高清除活性,且除T3組成物以外之其他組成物展示出自由基清除活性。
表7
*鄧肯多重範圍檢驗(Duncan's multiple range test),p<0.05
( + )對照 | ( - )對照 | T1 | T2 | T3 | T4 | T5 | T6 | |
DPPH ( % ) | 81.07± 0.59a | 0.00± 0.00e | 36.73± 2.95b | 29.14± 2.36c | 0.60± 1.04e | 32.80± 1.45bc | 29.05± 2.73c | 22.06± 4.71d |
作為藉由改變展現最優異效果之T1組成物中之多酚組分的含量比來測定自由基清除效果之改變的結果,在類似地調整三種多酚之組成比時,效果趨於增加。特定言之,如表8中之結果所示,在綠原酸及咖啡酸之含量以類似比例混合時,清除效果高。
表8
*鄧肯多重範圍檢驗,p<0.05
S1 | S6 | |
DPPH ( % ) | 36.73±2.95a | 23.93±0.66b |
實驗實施例
8
:
藉由
Rancimat
方法量測之氧化穩定性之測定
藉由使用Rancimat(743 Metrohm Co., Herisau, Switzerland)方法分析脂質之氧化穩定性。將含有2%多酚組成物之2.5 g魚油[Sigma-Aldrich公司(St. Louis. MO, USA)]置入反應容器中,且在控制在100℃下之鋁加熱塊上將空氣以20 L/hr置入脂質中以氧化脂質。將在此時間期間產生之揮發性氧化產物轉移至含有60 mL蒸餾水之吸收容器中,且經由誘導期根據電導率變化自動計算來確定抗氧化程度。為了比較抗氧化活性,藉由使用不添加多酚組成物之脂質樣品作為對照組,由下式計算抗氧化指數(AI):另外,L-抗壞血酸用作陽性對照。
抗氧化指數(AI)=IG/IC(IG:對照組,IC:處理組)
在將各多酚組成物添加至魚油後測定氧化穩定性之結果展示於表9中。如表9中所示,大部分組成物展示出與對照類似或較高之氧化穩定性,且特定言之,T1組成物具有最高氧化穩定性。總體趨勢展示出類似於量測抗氧化活性之DPPH自由基清除活性結果之模式。
表9
*鄧肯多重範圍檢驗,p<0.05
( + )對照 | ( - )對照 | T1 | T2 | T3 | T4 | T5 | T6 | |
IP ( min ) | 90.53± 1.37c | 74.26± 1.05f | 93.00± 0.50b | 88.33± 0.90d | 77.23± 1.05e | 88.10± 0.75d | 86.73± 0.55d | 77.13± 0.73e |
AI | 1.22± 0.03c | 1.00± 0.00f | 1.25± 0.11b | 1.19± 0.01d | 1.04± 0.01e | 1.18± 0.01d | 1.17± 0.01d | 1.04± 0.01e |
將藉由改變氧化穩定性最高之T1組成物中之多酚組分的含量製備之組成物添加至樣品中且隨後量測樣品之氧化穩定性所獲得之結果展示於下表10中。如表10中之結果所示,在綠原酸及咖啡酸之含量以類似比例混合時,氧化穩定性優異。
表10
*鄧肯多重範圍檢驗,p<0.05
S1 | S6 | |
IP ( min ) | 93.00±0.50a | 89.56±0.40b |
AI | 1.21±0.15a | 1.17±0.01b |
實驗實施例
9
:
多酚氧化酶
(
PPO
)
抑制活性之測定
將1.7 mL 50 mM磷酸鹽緩衝液(pH 6.5)及0.2 mL PPO(4,276單位/mg)混合,添加0.1 mL各多酚組成物,且將混合物在控制在25℃之恆溫水浴中靜置15分鐘,並分別向其中添加1 mL 4 mM兒茶素溶液作為受質。隨後,藉由使用微盤讀取器(M2, Molecular Device, Canada)在420 nm處量測5分鐘吸光度變化。酶抑制活性表示為由下式表示之吸光度降低(%):
PPO活性之抑制(%)= [1 - (A/B)] × 100
[A:樣品之吸光度,B:空白溶液之吸光度]
表11展示量測各多酚組成物之多酚氧化酶抑制活性之結果。根據表11中所示之結果,T1組成物展現出最優異的多酚氧化酶抑制活性。
表11
*鄧肯多重範圍檢驗,p<0.05
( + )對照 | ( - )對照 | T1 | T2 | T3 | T4 | T5 | T6 | |
PPO ( % ) | 22.86± 0.70a | 0.00± 0.00g | 22.40± 0.88a | 17.97± 0.46d | 19.47± 0.75c | 10.57± 0.75e | 8.16± 0.24f | 9.58± 0.49e |
量測藉由改變多酚氧化酶抑制活性最高之T1組成物中之多酚組分的含量製備之組成物之多酚氧化酶抑制活性的結果展示於表12中。如表12中之結果所示,在綠原酸及咖啡酸之含量以類似比例混合時,多酚氧化酶抑制活性優異。
表12
*鄧肯多重範圍檢驗,p<0.05
S1 | S6 | |
PPO ( % ) | 22.86±0.70a | 14.96±0.61b |
儘管上文已描述本申請案之代表性具體實例,但本申請案之範圍不限於如上文所描述之特定具體實例,所屬技術領域中具有通常知識者可在本申請案之申請專利範圍中所描述之範圍內改變本申請案。
無
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Claims (9)
- 一種組成物,其包含綠原酸、咖啡酸及奎尼酸。
- 如請求項1之組成物,其中按100重量份之該奎尼酸計,該綠原酸及該咖啡酸之總含量為0.1至700重量份。
- 如請求項1之組成物,其中按100重量份之該綠原酸計,該咖啡酸之含量為10至400重量份。
- 如請求項1之組成物,其中該組成物用於減少異味或變味。
- 如請求項4之組成物,其中該變味為魚腥味。
- 如請求項4之組成物,其中該變味係由含氮化合物產生。
- 如請求項4之組成物,其中該變味係由一或多種選自由以下組成之群的化合物產生:己醛(hexaldehyde/hexanal)、庚醛、2-壬烯醛((Z)-)、2,4-庚二烯醛((E,E)-)、2-己烯醛((E)-)、2,6-壬二烯醛((E,Z)-)、2-壬酮、2-戊烯醛((E)-)、1-戊烯-3-酮、二硫化物及二甲基化合物。
- 一種用於減少異味或變味之方法,該方法包含將如請求項1至7中任一項之組成物添加至產生該異味或變味之材料中。
- 一種用於製備異味或變味減少材料之方法,該方法包含將如請求項1至7中任一項之組成物添加至產生該異味或變味之材料中。
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