竹葉浸泡於米酒之抗氧化活性探討

Antioxidative Activity of Bamboo Leaves Soaked in Rice Wine.

劉詠富(Yung-Fu Liu)

指導教授 ： 張耀南

國立虎尾科技大學/文理學院/生物科技研究所/碩士(2012年)

https://doi.org/10.6827/NFU.2012.00197

摘要

本研究以台灣常見的三種竹葉(桂竹、長枝竹及麻竹)分別浸泡於市售米酒中，進而採用常溫萃取、直接熱萃取及常溫萃取定色後熱處理等方式製備竹葉浸泡酒，並進行其抗氧化活性探討。實驗結果顯示，竹葉浸泡酒之DPPH自由基清除率與還原力之效果呈正相關。常溫處理過桂竹竹葉酒之DPPH自由基清除率為最佳，可達到87%；若以竹種區分竹葉酒之DPPH自由基清除率表現則依序為桂竹>長枝竹>麻竹；若以處理方式區分，其自由基清除率表現則依序為常溫處理>定色後熱處理>直接熱處理。總酚含量方面，常溫定色後熱處理過麻竹竹葉酒之含量最高，相當於含有0.069mg GAE (gallic acid equivalent)/mL；若以竹種區分竹葉酒之含量表現則依序為麻竹>桂竹>長枝竹；若以處理方式區分其含量表現則依序為常溫處理約等於定色後熱處理，但大於直接熱處理。還原力方面，以常溫處理過麻竹竹葉酒之表現為最佳，其相當於含有0.975mg AAE (ascorbic acid equivalent)/mL；若以竹種區分竹葉酒之表現則依序為麻竹、桂竹、長枝竹；若以處理方式區分其含量表現則依序為常溫處理、出色後熱處理、直接熱處理。一般而言，直接熱處理過竹葉浸泡酒之抗氧化活性衰竭較常溫處理者為快速，而且竹葉酒之抗氧化活性能力大約只能維持約8週。

關鍵字

竹葉 ； 浸泡 ； 米酒 ； 抗氧化活性 ； 萃取處理

並列摘要

The antioxidative activities of the bamboo leaves soaked in commercial rice wines (blsWs) were investigated inthis study. The leaves of three very common Taiwan bamboos - Makino bamboo (Phyllostachys makinoi), Long Branch bamboo (Bambusa dolichoclada Hayat) and Ma bamboo (DendrocalamuslatiflorusMunro) were used for bamboo leaves soaked wines (defined as MkblsWs, LBblsWs, and MblsWs, respectively). The three treatment processes (extraction at room temperature, directive heat extraction and heat extraction after color-fixing at room temperature) (defined as RTE, DHE and RTCfHE, respectively) were set up for blsWs-making. The results indicated that there is the positive relationship between the DPPHfree radical scavenging effects (DFRSE) and reducing powers (RP) for all blsWs. Among the blsWs, the MkblsWs with RTE treatment exhibited the highest DFRSE activity (the value = 87%). The DFRSE order of. blsWsby bamboo leaveswas at MkblsWs,LBblsWs,MblsWs, while that of blsWsby treatment process was at RTE , RTCfHE, DHE. In addition, the MblsWs with RTCfHE treatment exhibited the high value 0.069mg GAE (gallic acid equivalent)/mL of total phenol contents (TPC). The order of. TPC value of blsWsby bamboo leaveswas at MblsWs > MkblsWs > LBblsWs, while that of blsWsby treatment process was at RTE , RTCfHE, DHE. The MblsWs with RTE treatment exhibited the high RP value 0.975mg AAE (ascorbic acid equivalent)/mL. The order of. RP value of blsWsby bamboo leaveswas at MblsWs>MkblsWs>LBblsWs, while that of blsWsby treatment process was at RTE > RTCfHE > DHE. In general, the decay rate of the antioxidative activities of the blsWswith DHE treatment is faster than that of the ones with RTE treatment. Theantioxidative activities of the blsWs without any extreatment processing were kept at a normal condition only about 8 weeks.

並列關鍵字

bamboo leaves ； soak ； rice wine ； antioxidative activity ； extraction treatment

參考文獻

1. 王波、丁雨龍 竹葉資源應用現狀，林業科技開發，中國，Vol.21 No,1，p.13-16，2007

2. 李一宏 編點校金編醫宗金鑑—金匱要略，台灣：台北市，明師出版，下卷，1997

3. 李悅丰 不同種類竹子中竹葉黃酮含量及Vc含量的比較，湖南農業科學，中國：湖南，p37-38，2009

4. 房喬 撰晉書，台灣商務，台灣：台北市，2010

5. 林惠玲、陳正倉 統計學—方法與應用，台灣：台北市，雙葉書廊有限公司，1997