木醋桿菌發酵辣木萃取物之抗氧化活性探討

Antioxidant Activity of Moringa oleifera Extracts Fermented with Aectobacter xylinum.

林芊妤(Chien-Yu Lin)

指導教授 ： 張耀南

國立虎尾科技大學/文理學院/生物科技系碩士班/碩士(2016年)

摘要

茶為世界上最流行的飲料，具有多種生理活性。康普茶(Kombucha)或靈芝茶是從亞洲起源並於世界各地普及發展的發酵飲料，被認為能夠治療風濕、腸道及癌症等疾病。辣木(Moringa oleifera, Lam.)能治療多種急性症及慢性病，如：抗發炎、降膽固醇、保肝及預防糖尿病等。故本研究希望將辣木進行發酵後，提高其經濟價值。本研究利用自實驗室分離出的木質醋酸桿菌進行不同重量濃度市售辣木茶包之萃取液(或稱茶湯)發酵，並測量不同發酵天數(0、3、6、9、12、15、18、21天)的發酵液之pH值、糖度及進行其抗氧化活性(DPPH清除率、總多酚含量、還原能力等)之測定。由實驗結果顯示，經發酵後辣木茶湯之pH值及糖度皆有穩定下降趨勢，而且10 g/L辣木茶包萃取液經發酵後的茶湯之抗氧化活性優於5 g/L辣木茶包萃取液，因此推測使用10 g/L辣木茶包萃取液適合作為辣木茶湯發酵之基礎。

關鍵字

辣木茶萃取液 ； 木質醋酸桿菌 ； 發酵天數 ； 抗氧化活性

並列摘要

Tea is the world's most popular beverage, it has been reported to have various physiological activities. Kombucha or ‘tea fungus’ is a fermented beverage with origins in Asia and gained rapid popularity among the rest of the world. Kombucha tea is considered as the ultimate therapeutic agent in countless diseases such as rheumatism, intestinal disorders, and cancer. Moringa oleifera Lam. has been found to treat a variety of chronic diseases and accident and emergency, such as: skin diseases, hay fever, anti-efficacy inflammation, cholesterol-lowering, anti-fungal activity, liver and prevention of diabetes. The effects of fermentation time (0, 3, 6, 9, 12, 15, 18, 21 days) on the pH values, sugar contents and antioxidant activity (DPPH radical scavenging %, total phenolic contents and reducing power) of 5 g/L and 10 g/L commercial M. oleifera tea-bag water-extracts (tea broths) fermented by Acetobacter xylinum isolated from the fermented coconut juice in the laboratory of my advisor were investigated in this study. The results show the pH value and sugar contents of the fermented broths of M. oleifera teas decreased with increasing fermentation time. The antioxidant activities of the fermented broths of 10g/L M. oleifera tea extracts were better than those of 5 g/L M. oleifera ones. In conclusion, the 10g/L M. oleifera tea extracts is more suitable than the 5 g/L ones for the fermentation of M. oleifera tea broths by using A. xylinum.

並列關鍵字

Moringa oleifera tea extracts ； Acetobacter xylinum ； fermentation time ； antioxidant activity

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