- 學位論文
探討不同蝶豆的花、葉及種子之總抗氧化能力及花青素含量
Total Antioxidant Capacity and Anthocyanins Contents Related to Flower, Leaf and Seeds of Petal Color Clitoria ternatea
摘要
近年人們的健康意識愈來愈高，對於食物的選擇愈來愈注重營養與成分。蝶豆整顆植株的各個部位，在印度的阿育吠陀經當中，記載具有療效；此外，蝶豆花本身具有花青素，在食用上只需要泡水即可飲用。本文實驗探討蝶豆的花瓣、葉子與種子的總抗氧化能力的檢測，檢測項目有DPPH、FRAP、總多酚、類黃酮、縮合單寧、水解單寧，再針對不同顏色的蝶豆花做花瓣檢測其花青素含量。 本文對萃取條件做優化，針對溫度、時間、乙醇濃度與溶劑含酸與否四個部分優化。最後優化結果為，在60℃下，用75%含有0.1%鹽酸的乙醇萃取10分鐘。 實驗結果顯示，在不同顏色花的各項檢測結果都顯示，藍色重瓣花的數值都是最好的，藍色重瓣花的DPPH為1.9 ± 0.2 mg Ascorbic acid /g FW、FRAP為6.7 ± 0.9 mg FeSO 4．7H 2 O /g FW、總多酚為4.9 ± 0.3 mg Gallic acid /g FW、總類黃酮為0.72 ±0.03 mg Quercetin /g FW、水解單寧為39.6 ± 2.9 mg Tannic acid /g FW、縮合單寧為2.2 ± 0.3 mg Catechin /g FW、花青素含量為10.0 ± 3.4 mg cyd-3-glu /100 mg FW。 在分別比較蝶豆各個部位總抗氧化能力的差異，在DPPH、FRAP與縮合單寧的部分，抗氧化能力依序為葉子、花瓣其次是種子；而在總多酚、類黃酮以及水解單寧含量的部分，葉子的當量含量都非常的可觀。 而在使用一般泡茶法去萃取市售的乾燥蝶豆花，結果萃取效果最佳的為使用100℃去浸泡，花青素含量為12.2 ± 0.5 mg cyd-3-glu /100 mg FW。 本文實驗檢測蝶豆的抗氧化能力與花瓣花青素的含量，期望未來能夠對於蝶豆相關的研究有所幫助。
並列摘要
In recent years, people have paid attention to health, and choose healthy and nutritious food. Butterfly bean has been recorded in the Ayurveda in India. Butterfly bean’s flowers have many anthocyanin. On food we can only steep it in water to drink. In this study, we explored the total antioxidant capacity of the petals, leaves and seeds of butterfly bean. The testing items are DPPH, FRAP, total polyphenols, flavonoids, condensed tannin, hydrolyzed tannin, and for the petals of different colors of butterfly bean flowers are tested for their anthocyanin content. In this study, first we optimize the extraction conditions, optimizing for temperature, time, ethanol concentration and whether the solvent contains acid or not. The final optimization result is extraction with 75% ethanol (0.1% HCl) for 10 minutes at 60℃. The experimental results show that the test results of different colored flowers show that the value of blue double-flowered flowers is the best. The DPPH of blue double-flowered flowers is 1.9 ± 0.2 mg Ascorbic acid /g FW and FRAP is 6.7 ± 0.9 mg FeSO 4.7H 2 O /g FW, total polyphenols 4.9 ± 0.3 mg Gallic acid /g FW, total flavonoids 0.72 ±0.03 mg Quercetin /g FW, hydrolyzed tannin 39.6 ± 2.9 mg Tannic acid /g FW, condensed tannin 2.2 ± 0.3 mg Catechin /g FW, anthocyanin content 10.0 ± 3.4 mg cyd-3-glu /100 mg FW. Comparing the differences parts of total antioxidant capacity test of various parts of Butterfly Bean separately. In the parts of DPPH, FRAP and condensed tannins, the antioxidant capacity is in order of leaves and petals followed by seeds; while in total polyphenols, flavonoids and hydrolyzed tannins as for the content, the equivalent content of the leaves is very considerable. Using the general steep tea method to extract the commercially dried butterfly bean flowers, the best extraction effect is to use 100 ℃ to steep, the anthocyanin content is 12.2 ± 0.5 mg cyd-3-glu /100 mg FW. In this study, we tested the antioxidant capacity and of butterfly bean and the content of anthocyanin in petals. We hope that it will be helpful for the research of butterfly bean in the future.