分析數種蔥屬蔬菜之大蒜素與檞皮黃酮含量及 機能性食品開發之研究

Analysis of Allicin and Quercetin and Functional Food Development from Several Allium Vegetables

鄭麗慧(Li-Hui cheng)

指導教授 ： 何錦玟

大同大學/工程學院/生物工程學系所/碩士(2006年)

摘要

以HPLC分析數種蔥屬蔬菜中（大蒜、青蒜、分蔥、青蔥、蝦夷蔥、薤、韭菜、洋蔥）之大蒜素（allicin）與檞皮黃酮（quercetin）含量。大蒜素含量最高為洋蔥，而檞皮黃酮含量則以分蔥為最高，以此二種蔬菜麟莖之冷凍乾粉依不同比例組合開發成產品，設計七種配方（AQ1，AQ2，AQ3，RF1，RF2，RF3，RF4）並與六種市售大蒜保健產品（TT，CG，KL，NM，GF，FY）作機能性比較。（一）大蒜素含量方面試製品AQ1（83.98 μg/cap）之大蒜素含量皆比市售產品來的高。（二）檞皮黃酮含量以試製品AQ2（33.80 μg/cap）最高，市售產品均未含檞皮黃酮。（三）抗氧化方面，以DPPH自由基清除力測定AQ1，AQ2，AQ3的清除能力都高達90％以上，螯合亞鐵離子之能力測定AQ1，AQ3的螯合能力都達50％以上，RF3，RF4更高達70％以上。（四）抑菌能力測定，試製品AQ1，AQ2，AQ3皆可抑制金黃葡萄球菌（Staphylococcus aureus subsp. Aureus Rosenbach，ATCC 6538P）及抗二甲氧苯青黴素金黃葡萄球菌MRSA（methicillin-resistant Staphylococcus aureus，ATCC 33591）。

關鍵字

蔥屬蔬菜 ； 大蒜素 ； 檞皮黃酮 ； 抗藥性金黃葡萄球菌

並列摘要

The contents of Allicin and Quercetin in several Allium vegetables (garlic, green garlic, shallot, green onion, chives, scallion, leek, onion) were analyzed by HPLC. Onion bulbs (Allium cepa L.) have the highest allicin and the shallot bulbs (Allium cepa L. Aggregatum) have the highest quercetin content. Seven formulation (AQ1, AQ2, AQ3, RF1, RF2, RF3, RF4) with design different ratio of frozen lyophilized powder from onions and shallots and six commercial garlic products were compared on DPPH Radical Scavenging Activity, Ferrous ion chelating effect and anti-bacteria activity.
Formulation AQ1, AQ2, and AQ3 have high allicin content that all the commercial garlic products compared. AQ2 formulation has the highest content of quercetin (33.8 μg/cap), and no quercetin was detected in all the commercial products tested. In DPPH Radical scavenging activity, the AQ1, AQ2, AQ3 were all above 90%. In Ferrous ion chelating effect, AQ1 and AQ3 formulation were approached to 50%, and RF3 and RF4 formulation are even higher than 70%. In anti-bacterial activities, AQ1, AQ2, and AQ3 inhibited the growth of Staphylococcus aureus subsp. Aureus Rosenbach (ATTC 6538P) and MRSA (methicillin- resistant Staphylococcus aureus (ATTC 33591).

並列關鍵字

allicin ； Allium vegetables ； methicillin- resistant Staphylococcus aureus ； quercetin ； teicoplanin

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