從金棗與金桔中萃取類黃酮之研究

A Study on Extraction of Flavonoids from Fortunella Margarita Swingle and Citrus Microcarpa Bonge

翁勝勇(Sheng-Yong Wong)

指導教授 ： 葉華光

中原大學/理學院/化學研究所/碩士(2014年)

https://doi.org/10.6840/cycu201400903

摘要

金桔與金棗，是台灣常見且常用於飲品或蜜餞中的兩樣水果，其富含多種維他命、多酚以及類黃酮等對人體有益之物質。
　　種植金棗與金桔的主要產地：宜蘭和屏東，時常因暴雨侵襲或是生產過量而導致成本過高或是利潤過少，使得果農血本無歸。如何解決這個問題以提高金桔、金棗的利潤是目前該產地之農會所思考的重要事情。
　　近幾年來，強調無毒無害的化學處理方法越加受到人們的重視，除了更加重視產率之外，使用更加安全的溶劑與反應條件成了近年來人們萃取某一物質時考慮並追求的目標。超臨界流體萃取法具備此一優勢。透過超臨界流體萃取技術，使用二氧化碳作為萃取用之溶劑，對於環境傷害之低，比起其他萃取法而言還要符合Paul Anastas和John C Warner提出之綠色化學12項原則。
　　本次實驗探討以超臨界流體萃取金桔、金棗中類黃酮類（Flavonoids）並進行其最佳萃取效率之探討。藉由萃取果實之部分、前處理之不同以及超臨界流體萃取之壓力、溫度、萃取時間以及修飾劑之不同作為本次實驗所探討之變因。並使用分光光度計作為定量用之工具，得到萃取金桔、金棗中類黃酮類之最佳萃取條件。
　　實驗最後，所得到之最佳化條件為：金棗在150大氣壓，攝氏200度之下添加10 微升的乙酸並萃取8小時；金桔在200大氣壓，攝氏100度之下添加200 微升的乙酸並萃取8小時。並得知金桔在攝氏150度的情況之下烘乾1小時具有高類黃酮之含量，而金棗則不需處理才能獲得較高類黃酮之含量。

關鍵字

金棗 ； 超臨界流體萃取 ； 金桔

並列摘要

The calamondin and kumquat are commonly used to prepare drinks or succades in Taiwan. It is rich in vitamins, polyphenols and flavonoids which are beneficial substances in the human body.
　　the main origin of the kumquat and calamondin are Yilan and Pingtung. Its often have high cost or little profit due to heavy rains or overproduction, and so that farmers have no gain. How to improve the kumquat and calamondin’s profit is an important thing for Yilan and Pingtung agricultural clubs to think.
　　In recent years, emphasizing on non-toxic chemical treatment is getting more and more important for people attention. In addition to emphasis on yield, using safer solvent and doing safer reacting conditions for the extraction of a substance becomes a target for considering and pursuing. Supercritical fluid extraction has this advantage. By the supercritical fluid extraction technique, and using carbon dioxide as the solvent is lower damage for the environmental than the other extraction method, and it is comply with 12 principles of green chemistry by Paul Anastas and John C. Warner.
　　This study is investigated to extract Flavonoids from calamondin and kumquat by supercritical fluid extraction, and to be the best extraction efficiency. With extracting partial of the fruit, using different pre-treatment and Supercritical fluid’s pressures, temperatures, extraction times, and modifier solvent become variables we want to explore. We use a UV-Vis spectrophotometer to quantify, and get a data about optimum extraction conditions of the flavonoids from the calamondin and kumquat.
　　Finally we obtain optimized experimental condition which is under the 150 atmospheres, 200 oC, extracting for eight hours, and modifier is acetic acid for kumquat. The Optimized experimental condition which is under the 200 atmospheres, 100 oC, extracting for eight hours, and modifier is acetic acid for calamondin. We find a good extraction high content of flavonoids if the calamondin dries 1 hour by 150 degrees and the kumquat don’t need treatment.

並列關鍵字

Fortunella Margarita Swingle ； Supercritical fluid extraction ； Citrus Microcarpa Bonge

參考文獻

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