研究生: |
黃逸銘 I-Ming Huang |
---|---|
論文名稱: |
樹葡萄(Plinia cauliflora)果皮血管收縮素轉化酵素抑制能力及相關成分之探討 The Angiotensin converting enzyme inhibition ability and related component of jabuticaba peel |
指導教授: |
蔡碧仁
Pi Jen Tsai |
學位類別: |
碩士 Master |
系所名稱: |
農學院 - 食品科學系所 Department of Food Science |
論文出版年: | 2023 |
畢業學年度: | 111 |
語文別: | 中文 |
論文頁數: | 126 |
中文關鍵詞: | 樹葡萄 、水解 、微膠囊技術 、田口法 、血管收縮素轉化酵素 |
外文關鍵詞: | Jabuticaba (Plinia cauliflora), Microencapsulation, Hydrolysis, Taguchi method, Angiotensin-converting enzyme |
DOI URL: | http://doi.org/10.6346/NPUST202300044 |
相關次數: | 點閱:69 下載:72 |
分享至: |
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高血壓為現代人常見的健康問題,若長期處於此狀態下,容易引起併發症,提高罹患腦部及心血管疾病的風險。而長期服用合成藥物又容易引起副作用,因此開發天然保健食品以預防高血壓是目前的趨勢之一。樹葡萄(Plinia cauliflora)廣泛分布於巴西等熱帶雨林地區,果實可直接鮮食,也可加工製成果醬、果汁等。但其果皮風味不佳,因此多會將其去除,而產生大量的廢棄物。文獻指出,動物試驗中樹葡萄具有降低血壓的功能,且生物活性物質多位於果皮及種子。因此本研究以樹葡萄果皮為原料,探討其抑制血管收縮素轉化酵素(angiotensin-converting enzyme)之能力。
研究中利用最佳水解條件,提高ACE抑制能力及生物活性成分含量,並探討不同產地(南投、台南、屏東)的樹葡萄果皮對ACE抑制能力之影響,最後運用微膠囊技術將水解物製成粉末,以開發成保健品。
研究結果顯示,樹葡萄皮在水解後萃取得到的總酚含量為約為4%~6%,相較於未水解的萃取物,增加了約2倍,水解後ACE抑制能力也顯著提高。經由HPLC分析得知,樹葡萄皮樣品中含量最多的酚類化合物為表兒茶素,次多的為鞣花酸,在水解後也顯著增加,且與ACE抑制能力顯著相關。產地以台南及屏東原料可得到較高生物活性成分及類超氧歧化酶(superoxide dismutase-like)活性。進一步由田口法(Taguchi method)找出的微膠囊最適配方,包埋率可高達95%。綜上所述,樹葡萄皮水解物具有開發作為保健產品原料的潛力,並可經微膠囊技術增加其商業利用價值。
Hypertension is a common health problem in modern people. Long-term high blood pressure can easily lead to complications and increase the risk of brain and cardiovascular diseases. And long-term use of synthetic drugs is easy to cause side effects, so the development of natural health food to prevent high blood pressure is one of the current trends. Jabuticaba (Plinia cauliflora) is widely distributed in tropical rainforest regions such as Brazil. The fruit can be eaten fresh or processed into jam, juice, etc. However, the peel has a poor flavor, so it is often removed, resulting in a large amount of waste. The literature points out that jabuticaba have the function of lowering blood pressure in animal experiments, and the biologically active substances are mostly located in the peel and seeds. Therefore, this study used jabuticaba peel as material to investigate its ability to inhibit angiotensin-converting enzyme (ACE).
In the study, the optimal hydrolysis conditions were used to improve the ACE inhibitory ability and the content of bioactive components, and the effects of jabuticaba peels from different origins (Nantou, Tainan, Pingtung) on the ACE inhibitory ability were discussed. At last, the hydrolyzate is made into powder by microcapsultion to develop a health product.
The results showed that the total phenolic content of the jabuticaba peel extract after hydrolysis was about 4% to 6%, which was about 2 times that of the unhydrolyzed extract. The ACE inhibitory ability after hydrolysis was also significantly improved. Further HPLC analysis revealed that the most abundant phenolic compound in the jabuticaba peel was epicatechin, followed by ellagic acid. They increases significantly after hydrolysis, respectively, and significantly correlated with ACE inhibitory ability. For the material come from different origins, the higher bioactive components and superoxide dismutase-like (SOD-like) activity was obtained for materials from Tainan and Pingtung. The most suitable method for microcapsules was further found by Taguchi method, and the encapsulation rate can be as high as 95%. To sum up, the hydrolyzate of jabuticaba peel exhibits the potential to be developed as a material for health products, and its commercial value can be increased by microencapsulation technology.
摘要 I
Abstract II
謝誌 IV
目錄 V
表目錄 VIII
圖目錄 IX
第一章 前言 1
第二章 文獻回顧 2
2.1 樹葡萄植物及果實 2
2.1.1 樹葡萄皮 3
2.2 多酚化合物 5
2.2.1 酚酸 5
2.2.2 類黃酮 8
2.2.3 花青素 9
2.3 超氧歧化酶 15
2.4 超氧歧化酶類似物 17
2.5 胺基酸 17
2.5.1 功能性胺基酸 18
2.6 高血壓 22
2.6.1 原發性高血壓 22
2.6.2 續發性高血壓 23
2.6.3 血壓調節機制 23
2.6.4 高血壓之治療藥物 24
2.7 水解 31
2.7.1 非酵素性水解 31
2.7.2 酵素性水解 31
2.7.3 常見水解酵素 32
2.8 微膠囊 35
2.8.1 壁材特性之影響 35
第三章 材料與方法 37
3.1 實驗材料 37
3.2 實驗藥品 37
3.3 實驗儀器 38
3.4 實驗設計 39
3.5 實驗方法 43
3.5.1 抗氧化能力分析 43
3.5.2 抗氧化成分分析 45
3.5.3 高效能液相層析儀分析胺基酸化合物 49
3.5.4 抑制血管收縮素轉化酵素能力 52
3.5.5 田口法 (Taguchi method) 53
3.5.6 微膠囊化(Microencapsulation) 53
3.5.7 加速儲藏試驗 (Accelerated storage test) 55
3.5.8 統計分析 55
第四章 結果與討論 56
4.1 樹葡萄果皮之酵素水解條件 56
4.1.1 最適萃取樹葡萄果皮之比例 56
4.1.2 最適酵素濃度 60
4.1.3 最適酵素水解時間 65
4.1.4 最適酵素水解溫度 69
4.2 不同來源樹葡萄果皮之比較 73
4.2.1 抗氧化成分分析 73
4.2.2 抗氧化能力分析 81
4.2.3 抑制酵素能力分析 86
4.2.4 不同來源樹葡萄皮胺基酸定性及定量 88
4.2.5 相關性分析 92
4.3 微膠囊化 101
4.4 微膠囊化樣品儲藏試驗 104
4.4.1 微膠囊化樣品加速試驗 104
4.4.2 微膠囊化樣品長期儲藏試驗 104
第五章 結論 109
第六章 參考文獻 110
作者簡介 126
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