- 學位論文
紫蘇不同品種及生長季節之抗氧化能力與酚類物質的探討
Studies on Antioxidant Capacities and Phenolic Compounds of Perilla (Perilla frutescens) with Different Varieties and Growth Seasons
摘要
紫蘇為一年生藥用兼蔬菜作物，東方國家常當成鎮靜、止咳和退熱使用。台灣的氣候相當適合紫蘇的生長。本研究主要目的是探討栽培在屏東之紫蘇於不同品種、植株部位、成熟時期和生長季節的酚類化合物與抗氧化能力的變化。試驗分成三個部分：(一) 品種對於酚類化合物與抗氧化能力的影響。(二) 植株部位對於酚類化合物與抗氧化能力的影響。(三) 生長季節對於酚類化合物與抗氧化能力的影響。 不同品種於始花期時，皺葉紅紫蘇比紅紫蘇或青紫蘇表現較高的總酚、總類黃酮、花青素、迷迭香酸、香豆酸和芥子酸含量。盛花期以紅紫蘇較其他品種有較高的總酚、花青素、迷迭香酸和芥子酸含量，而青紫蘇則表現最低之總類黃酮和香豆酸含量。不論始花期與盛花期，均以皺葉紅紫蘇展現最佳的DPPH自由基和ABTS自由基捕捉能力，而青紫蘇則展現最佳的超氧陰離子捕捉能力。 不同植株部位中，以葉或花較莖或根部累積較多的花青素、總酚、總類黃酮、迷迭香酸和香豆酸含量。皺葉紅紫蘇之所有酚類化合物隨著成熟期而降低，然而其他品種則隨著成熟期呈現不規則變化。除了皺葉紅紫蘇的根部以外，葉或花比莖和根表現較佳的DPPH自由基、超氧陰離子和ABTS自由基捕捉能力。根部則較花表現較佳的螯合亞鐵離子能力。 不同栽培季節中，春季之紅紫蘇的葉和莖含有最高的花青素含量，特別是始花期部分。夏季之任何成熟時期葉片較其它季節含有較高的總酚、總類黃酮和芥子酸含量。夏季之始花期莖部較其它季節含有較高的總酚、總類黃酮、迷迭香酸和香豆酸含量。除了花青素以外，春季葉片之酚類化合物隨著成熟期而增加，而莖部無此趨勢發生。於始花期，夏季葉片較其他季節表現較佳的DPPH自由基、總還原力和ABTS自由基捕捉能力，莖部則較其他季節表現較佳的DPPH自由基、超氧陰離子、總還原力和ABTS自由基捕捉能力。此外，春季葉片之DPPH自由基捕捉、總還原力和ABTS自由基捕捉能力隨著植株成熟而增加。 不同季節盛花期紅紫蘇之花部位較營養部位有較高的總酚、總類黃酮和迷迭香酸含量並表現較佳的DPPH自由基捕捉、超氧陰離子和ABTS自由基捕捉能力。營養部位則較花含有較高的花青素和芥子酸含量。 總之，紫蘇之酚類化合物和抗氧化能力會隨著品種、植株部位、成熟時期和生長季節而改變。
並列摘要
Perilla is an annual herbaceous medicinal or vegetable crop. It has been used in east countries as a sedative, antitussive, and antipyretic. The climate in Taiwan is suitable for perilla growing. The purpose of the present study was to evaluate the changes of phenolic compounds and antioxidant capacities in different varieties, plant parts, growth stages, and growth seasons of perilla in Pingtung. The study was divided into three parts: The first part was to evaluate the effects of varieties on phenolic compounds and antioxidant capacities. The second part was to evaluate the effects of plant part on phenolic compounds and antioxidant capacities. The final part was to evaluate the effects of growth seasons on phenolic compounds and antioxidant capacities. Among different varieties at initial blossom stage, the wrinkled red perilla had higher content of total phenolic, total flavonoid, anthocyanin, rosmarinic acid, p-coumaric acid, and sinapic acid than red or green perilla. At full bloom stage, red perilla showed higher level of total phenolic, anthocyanin, rosmarinic acid, and sinapic acid than other varieties, while green perilla showed lowest level of total flavonoid, and p-coumaric acid. Wrinkled red perilla displayed the highest DPPH scavenging effect and ABTS scavenging effect at initial blossom stage or full bloom stage, and green perilla displayed the highest superoxide anion scavenging effect. Among different plant parts, leaves or flower accumulated the higher amount of anthocyanin, total phenolic, total flavonoid, rosmarinic acid, and p-coumaric acid than stem and root. The content of all phenolic compounds in wrinkled red perilla decreased with growth stages, however, other varieties irregularly fluctuated with growth stages. With root of wrinkled red perilla exceptions, the effect of DPPH scavenging, superoxide anion scavenging, and ABTS scavenging of leaves or flower showed higher than stem and root. The root parts showed higher ferrous metal chelating effect than flower. Among different growth seasons, the red perilla leaves and stem grew in spring, which possessed the highest anthocyanin content, especially at initial blossom stage. Leaves of any stages in summer had higher total phenolic, total flavonoid, and sinapic acid content than those of other seasons. Stem at initial blossom stage in summer had higher total phenolic, total flavonoid, rosmarinic acid, and p-coumaric acid content than those of other seasons. With anthocyanin exceptions, other phenolic compounds of leaves in spring increased with growth stages, while stem didn’t show the same trends. At initial blossom stage, summer leaves had higher DPPH scavenging, total reducing, and ABTS scavenging effect than those of other seasons, and summer stem had higher DPPH scavenging, superoxide anion scavenging, total reducing, and ABTS scavenging effect. In addition, the effect of DPPH scavenging, total reducing, and ABTS scavenging in spring leaves significantly increased during growth stages. Comparison of phenolic compounds content of red perilla from different plant parts of full bloom stage in different growth seasons, flower accumulated the higher amount of total phenolic, total flavonoid, and rosmarinic acid than those of vegetative part, also had better DPPH scavenging, superoxide anion scavenging, and ABTS scavenging effect. Vegetative part had higher anthocyanin, and sinapic acid content than those of flower. In conclusion, the phenolic compounds and antioxidant activities of perilla can vary according to varieties, plant parts, growth stages, and growth seasons.