海菜應用間歇性微波輔助萃取處理之抗氧化性質探討

Studies on antioxidative abilities by using intermittent microwave-assisted extraction from Monostroma nitidum

林宇平(Yeu-Pyng Lin)

《東方學報》 42期 (2021/12) Pp. 1-14

https://doi.org/10.29421/JTDU.202112_(42).0001

摘要

本研究應用間歇性微波輔助萃取處理，進行海菜萃取液（Monostroma nitidum）之抗氧化性質探討，找出最適之萃取處理條件。實驗所採用4因子，3階層之反應曲面法設計，四項因子分別為酒精萃取濃度（10－90%，v/v，X_1）、酒精萃取之pH（4－10，X_2）、使用微波功率（200－400 W，X_3）、及微波加熱間歇率（0－1，X_4）。抗氧化性質分別測定DPPH．自由基清除能力、亞鐵離子螯合能力、可溶性多酚類含量。酒精萃取濃度（X_1），酒精萃取之pH（X_2）與微波加熱間歇率（X_4）三項因子顯著影響此三項抗氧化反應變數（大於5%顯著水準）。本研究得到最適處理條件範圍調節pH為4－6.22之31－60%酒精，使用微波功率200－300W微波間歇率於0.64－0.78進行萃取。

關鍵字

海菜（Monostroma nitidum） ； 反應曲面法 ； 間歇率 ； 微波輔助萃取 ； DPPH．自由基清除能力 ； 亞鐵離子螯合能力 ； 可溶性多酚類含量

並列摘要

This experiment was derived by using intermittent microwave-assisted extraction for extract Monostroma nitidum solutions. The optimum treatments of M. nitidum extract with intermittent microwave-assisted extraction were studied using response surface methodology. The study was performed using a three-level, four-factor design and aimed to determine the optimal combinations of ethanol concentration (10-90%, v/v, X_1), the pH value of ethanol solution (4-10, X_2), microwave power level (200-400 W, X_3), and intermittency of microwave field (0-1, X_4) that led to the optimum results of antioxidant capabilities effect of M. nitidum extract solution. The response variables of the DPPH．radical scavenging effect, ferrous ion chelating capacity and soluble polyphenols content were significantly affected by ethanol concentration (X_1), pH value (X_2) and intermittency microwave field (X_4) above a significance level of 5%. The optimal treatments could be established by adjusting pH 4.0-6.22 and ethanol concentration 31-60%, then using 0.64-0.78 intermittency at 200-300 W microwave field for this study.

並列關鍵字

Monostroma nitidum ； DPPH．radical scavenging effect ； Ferrous ion chelating capacity ； Soluble polyphenols content ； Intermittent microwave-assisted extraction ； Response surface methodology ； Intermittency

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