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以清除DPPH自由基檢測精油成份中十四種醛類與醇類之抗氧化力研究

Investigation of Antioxidant Activity of 14 Kinds of Aldehydes and Alcohols of Essential Oils by Utilizing DPPH Radical-Scavenging

摘要


本研究係以精油常見之十四種精油成分對於清除DPPH自由基能力與其作用分析。研究結果顯示十四種試驗樣品中以檸檬醛(Citral)之抗氧化力最為顯著,於0.2g/ml時抗氧化力達92.68%,其EC_(50)之濃度為40.174 mg/ml,芳樟醇(Linalool)抗氧化力達90.54%,其EC_(50)之濃度為76.620 mg/ml,橙花醇(Citronellol)抗氧化力達83.81%,其EC_(50)之濃度為156.231 mg/ml。依照實驗結果,進一步以清除力前三名及前五名單獨化學成分固定比例混合測定,其清除能力分別達預估值的99.48%及98.25%。顯示不同精油成分之間清除DPPH自由基能力有加成作用。因此未來透過持續的資料庫累積,運用GCMS檢測精油成分及所含百分比,即可簡易估算出精油清除DPPH自由基能力。

關鍵字

精油 DPPH 抗氧化 EC_(50)

並列摘要


This study designed to examine the antioxidant activity of the basic 14 chemical compounds from essential oils by utilizing DPPH radical-scavenging activity. Among these 14 chemical compounds, the result was shown that the Citral revealed the highest degree of antioxidant activity in terms of DPPH radical-scavenging activity. The value of antioxidant activity was 92.68% and the EC_(50) value was 40.174 mg/ml measuring in 0.2g/ml. The antioxidant activity and EC_(50) value of Linalool were 90.54% and 76.76 mg/ml, respectively. As well as for Citronellol, the values were 83.81% and 156.231 mg/ml. According to the further study, the value of DPPH radical-scavenging activity could reach about 99.48% and 98.25% by proportionally mixing the top 3 and top 5 chemical compounds of essential oils, which was shown that there is a positive correlation in between the different chemical compounds of essential oils. Therefore, after continuously establishing the database in the future, we could estimate the DPPH radical-scavenging activity of essential oils by detecting the percentage of their compositions by using GC-MS.

並列關鍵字

aldehyde alcohol essential oil DPPH antioxidant EC_(50)

參考文獻


B. Tepe, A. S. Tepe. Chemical composition and activity of the essential of Clinopodium vulgare L, Food Chemistry 2007;103:766-770.
S. Inouye, Laboratory evaluation of gaseous essential oils, The International Journal of Aromatherapy 2003;13:95.
王建新編:化妝品天然功能成份。第一版。北京:化學工業出版社,2007。
徐任生編:天然產物化學導論。第一版。北京:科學出版社,2006。
王鐠編:高等有機化學。第一版。浙江:浙江大學出版社,2006;27。

被引用紀錄


何守雯(2015)。木醋桿菌發酵茶湯之生物活性探討〔碩士論文,國立虎尾科技大學〕。華藝線上圖書館。https://www.airitilibrary.com/Article/Detail?DocID=U0028-0308201517013700

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