萃取溶劑與發酵對蝶豆花抗糖化能力及抗氧化之影響

Effect of Solvent and Fermentation on the Anti-glycation Ability and Antioxdant Activity of Butterfly Pea (Clitoria terantea)

林振傑(Lin Chen-Chieh)

指導教授 ： 蔡碧仁

國立屏東科技大學/農學院/食品科學系所/碩士(2018年)

https://doi.org/10.6346/THE.NPUST.FS.014.2018.E11

摘要

蝶豆花(Butterfly pea)，學名為Clitoria ternatea，花瓣中富含醯基花青素(飛燕草素)、酚酸及類黃酮等，具有高抗氧化活性，是一種非常有潛力的機能性作物。根據文獻，糖化酵素(α-glucosidase及α-amylase)是人體參與碳水化合物(雙糖、多糖及澱粉)代謝時的作用酵素，藉由糖化酵素的抑制，能有助於減少葡萄糖之吸收，來降低餐後血糖，達到降血糖之功效，其中，多酚類化合物被認為是具有抗醣化能力的天然來源。然而，本土蝶豆花在抗糖化能力方面的相關研究甚少，故本研究利用屏東地區栽種之蝶豆花為原料，進行糖化酵素抑制能力之探討，以不同濃度乙醇萃取，並分別進行抗糖化能力(α-glucosidase及α-amylase)、抗氧化成分(總酚、總類黃酮及總花青素)、抗氧化能力(DPPH、FRAP)等分析。最後則利用蝶豆花進行發酵，來探討抗糖化能力及抗氧化力，並分析在發酵過程中SOD-like活性及多酚類化合物含量之變化。
結果顯示，50% EtOH蝶豆花萃取液具有最高的α-glucosidase抑制率(57.65%)，蝶豆花水萃液則具有最高的α-amylase抑制率(70.89%)，而在抗氧化成分及能力方面，總酚、總類黃酮及總花青素最高含量分別為3097、813及1035 mg/100g d.w.，並且皆有不錯的DPPH自由基清除能力及FARP三價鐵還原能力。經由HPLC分析多酚類化合物後發現，蝶豆花中具有抗糖化能力的主要酚類化合物包含Gallic acid、Chlorogenic acid及Ferulic acid，而類黃酮化合物則為Morin、Rutin、Vitexin及Quercetin，對於抗糖化能力具有相當大的潛力。
而發酵過後，皆能提升糖化酵素抑制能力，其中，α-glucosidase與α-amylase的抑制率最高分別達到67%與90%。而抗氧化活性如SOD-like、DPPH及FRAP分別上升1.5、1.13及1.11倍，此外，HPLC分析顯示，大部分多酚類化合物皆有提升，各約提高1.18至4.39倍不等。且經由統計分析結果發現，蝶豆花抗糖化能力與總酚、總類黃酮及SOD-like活性具有高度相關，其中，具有高度相關的多酚類化合物包含Kaempferol、Quercetin、Epicatechin、Rutin及Morin等。
而在最後利用田口法所得的最適蝶豆花酵素飲料配方之儲藏安定性試驗，其分析項目包含SOD-like、總酚含量及總類黃酮含量，由實驗結果可以得知，個別分析項目殘留80%時，在5℃中各可以存放107.40、135.40及103.82週，皆具有相當不錯的儲藏安定性。
綜合上述結論，蝶豆花是一種具有抗醣化潛力之天然食材，其中富含許多機能性成分及高抗氧化力，且在經過發酵的加工方式後，能夠釋放出更多多酚類化合物來提高其蝶豆花抗糖化之能力以及抗氧化力，在儲藏安定性試驗中也具有良好的保存能力。對於未來蝶豆花天然來源抗糖化能力之產品開發，可以得到完善的利用，並增加其在保健領域方面之利用性，來提高蝶豆花經濟價值。

關鍵字

蝶豆花 ； 發酵 ； 抗糖化能力 ； 多酚化合物

並列摘要

Butterfly pea is one kind of functional plants. Its petals are rich in acylated anthocyanin, which derived from delphinidin, and in phenolic acids and flavonoids as antioxidant. From the previous studies, metabolism of carbohydrates(starch oligosaccharides and disaccharides) in human body was carried on by α-glucosidase and α-amylase. If glucose absorptions and postprandial blood glucose was inhibited can be decreased the α-glucosidase and α-amylase activity. In addition, polyphenolic compounds are considered to be the effective natural source of antiglycative ability. However, very few studies about antiglycative ability of local butterfly pea effect can be found. So in this study, different solvent were used to extract local butterfly pea and analyze their antiglycative ability (α-amylase and α-glucosidase). Antioxidant composition (total phenolic, total flavonoid and total anthocyanin) and antioxidant capacity(DPPH, FRAP) was also be compared. Finally, fermentation was used to increase the antiglycative ability and the change of antioxidant activity, SOD-like activity and polyphenols content during the fermentation were investigated.
The result showed that 50% EtOH extract is the best for α-glucosidase inhibition(57.65%) and water extract is the best for α-amylase inhibition (70.89%). The content of total phenol, total flavonoid and total anthocyanin may reach 3097, 813, and 1035 mg/100g respectively. We also found that gallic acid、chlorogenic acid and ferulic acid were the major phenolic acid ; morin、rutin、vitexin and quercetin were the major flavonoids in butterfly pea by HPLC analysis.
After fermentation, the antiglycative ability can effectively increase to 67% and 90% respectively. In the part of antioxidant activity, significanly increase in SOD-like activity, DPPH sceavenging and FRAP was found. According to HPLC analysis, individual polyphenol increased around 1.18 to 4.39 times when compared with the sample without fermentation. Statistical analysis showed that the antiglycative ability was highly correlated with total phenol followed by the total flavonoids. The kaempferol、quercetin、epicatechin、rutin and morin were highly correlated with antiglycative ability especially.
The last stage used Taguchi method to produce a product, butterfly pea enzyme beverage, And use this product to storage stability test. Analysis item include SOD-like、total phenolic and total flavonoid. Result show that butterfly pea enzyme beverage at 5℃ can be stored for 107.40、135.40 and 103.82 weeks respectively.
Base on the above results, the butterfly pea is a natural food with antiglycative ability, which is rich in functional compound and high antioxidant. After fermentation processing, it can release more polyphenolic compounds to enhance antiglycative ability and antioxidant capacity. Butterfly pea also showed great storage stability. For the future, development of the natural source to antiglycative ability from butterfly pea, can be fully utilized and development in the field of health and enhanced economic value.

並列關鍵字

Clitoria ternatea ； fermentation ； antiglycative ability ； polyphenols

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