土肉桂枝葉萃取液抗氧化能力之探討

Antioxidant Activity of Various Parts of Cinnamomum osmophloeum Kanehira Extracts

陳建廷(Chien-Ting Chen) ； 曾再富(Tsai-Fuh Tseng) ； 李孟儒(Meng-Ru Lee) ； 凃榮珍(Rung-Jen Tu) ； 陳文賢(Wen-Shyan Chen)

《台灣農學會報》 17卷4期 (2016/12) Pp. 375-389

https://doi.org/10.6730/JAAT.201612_17(4).0003

摘要

依材料區分為乾燥土肉桂枝（A組）、生鮮土肉桂枝（B組）、等同生鮮土肉桂枝之乾基（C組）、乾燥土肉桂葉（D組）、生鮮土肉桂葉（E組）和等同生鮮土肉桂葉之乾基（F組），分析其1,1-diphenyl-2-picrylhydrazyl（DPPH）自由基清除能力、總酚類化合物含量、抑制亞麻油酸過氧化能力、螯合亞鐵離子能力等抗氧化能力，同時檢測萃取液之色澤、pH值和感官品評。結果顯示DPPH自由基清除能力方面以B組和E組較高（P ＜ 0.05），總酚類化合物含量方面以A組最高（P ＜ 0.05）；抑制亞麻油酸過氧化能力方面，所有組別在第16小時皆呈現良好的抑制能力；螯合亞鐵離子能力以D組和E組較高（P ＜ 0.05）；感官品評方面F組之色澤和總接受性顯著低於其他組別（P ＜ 0.05）。

關鍵字

臺灣土肉桂 ； 米酒頭 ； 萃取 ； 抗氧化性

並列摘要

Cinnamomum osmophloeum Kanehira twig and leaf powder were extracted by rice wine at room temperature. The experiment was conducted with six groups: extraction of dry twig powder (A group); extraction of fresh twig powder (B group); extraction of fresh twig powder with mass equal dry twigs (C group); extraction of dry leaf powder (D group); extraction of leaf powder (E group); extraction of fresh leaf powder with mass equal to dry leaves (F group). The extracts were analyzed for antioxidant ability, pH value, colors and sensory evaluation. The results showed that: (1) 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging: group B and group E were significantly higher than other groups (P ＜ 0.05); (2) contents of the total phenolic: group A was significantly higher than other groups (P ＜ 0.05); (3) inhibitory activity on linoleic acid peroxidation: all groups still maintained good inhibitory activity after 16 hr; (4) Fe^(2+)-chelating ability: group B and group E were significantly higher than other groups (P ＜ 0.05); (5) sensory evaluation: the color and overall acceptability scores of group F were significantly lower than other groups (P ＜ 0.05).

並列關鍵字

Cinnamomum osmophloeum Kanehira ； Rice wine ； Extraction ； Antioxidant activity