摘要
檳榔(Areca catechu L.)屬於棕櫚科檳榔屬之常綠喬木，在台灣栽種歷史悠久。本研究主要針對檳榔子、檳榔心及檳榔花建立高效液相層析法(HPLC)檢測方法，探討不同入菜方式其五大組成分及 arecoline 的變化，並且探討如何移除 arecoline，建議一套較佳的入菜方式。將檳榔子、檳榔心及檳榔花經 methanol 萃取，進行 arecoline 之 HPLC定量分析。建議檳榔心及檳榔花的較適儲藏條件為 PE 包裝於 4℃。醋酸處理對檳榔心及檳榔花arecoline 去除之影響，結果發現檳榔心及檳榔花利用醋酸處理後，arecoline 的含量都有明顯的減少，油炒及油炸方式則arecoline不被檢出。 咖啡(Coffea spp.)屬於茜草科咖啡屬的常綠灌木，它在世界上的商業地位僅次於石油產業。本研究主要針對國內外咖啡生豆中 chlorogenic acid 及 caffeine 這兩種化合物進行高效液相層析(HPLC)定量分析，並且針對不同海拔及不同烘培程度進行抗氧化試驗。以洲別論，caffeine 含量各洲別差異不大，唯獨歐洲所生產之 caffeine 含量較低，就 chlorogenic acid 含量而言，除歐洲外，以非洲地區所生產之咖啡生豆 chlorogenic acid 含量較高。隨著烘培程度的增加，總酚含量及總類黃酮類隨之降低，結果顯示清除 DPPH 自由基能力之 SC50 以烘培時間 14 min 最高，因此清除 DPPH 自由基能力，隨著烘培時間減少，清除 DPPH 自由基能力的 SC50 也隨之減少，即清除 DPPH 自由基能力也隨之增加。
並列摘要
Betel nut (Areca catechu L.), long in Taiwan planting history, is an evergreen tall tree of Arecaceae Areca. This study aimed at seeds, fresh stem and flowers of Betel nut to develop a high-performance liquid chromatography (HPLC) detection method. This study focuses on the variation of five main components and arecoline in seeds, fresh stem hearts, and flowers of Betel nut when it was cooked. The objectives of this study is to investigate a method for removing arecoline from them and to offer a most suitable cooking method. Betel nut seeds, fresh stem hearts and flowers were extracted by methanol, and then proceeded quantification analysis of arecoline with HPLC. The best storage conditions of Betel nut seeds, fresh stem hearts and flowers was PE packaging at 4oC. The results of arecoline after treating with acetate revealed that the content of arecoline was significantly reduced, and was not detected in deep-fried and stir-fried. Coffee (Coffea spp.) is an evergreen bush of Rubiaceae Coffea. It occupies the second position of commodity trades in the world and is just next to petroleum. This study mainly aimed at two compounds, chlorogenic acid and caffeine, that contain in coffee to proceeded quantitative analysis with HPLC. Then proceeded the antioxidant testing of coffee in different elevation and roasted degree. As to different continent, there are little differences in contents of caffeine among different continents. Only green coffee produced in Europe had lower content of caffeine comparatively to other continents. As to chlorogenic acid, besides Europe, content of chlorogenic acid in green coffee produced in Africa was more than in others. The higher is the roasted degree the lower is the content of total phenols and total flavonoids. The results showed that the highest DPPH scavenging ability SC50 was in 14 minutes roasted time and it means that it had worst DPPH scavenging ability in 14 minutes roasted time. The lower is the roasted degree the lower is the DPPH scavenging ability SC50 and had better DPPH scavenging ability.