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  • 學位論文

桑椹浸漬萃取條件對成分溶出及萃取液抗氧化能力之影響

Effect of Mulberry Maceration Parameters on the Solute Extractions and the Antioxidant Activities of Mulberry Extracts

指導教授 : 許明仁

摘要


近年來,許多研究發現在蔬菜與水果中所含的多酚化合物,可作為還原劑、氫離子或電子的提供者和活性氧的清除者,因此當體內氧化物與抗氧化物失去平衡而造成氧化傷害時,就需要有足夠的抗氧化物質以抵抗氧化壓力的產生。本研究以桑椹為原料,探討不同加工條件對一般成分之溶出效率、萃取液之色澤呈現與浸漬萃取相關之變化,以及萃取液之有效抗氧化成分及其抗氧化能力,以期提高桑椹之利用價值。 取4.5%醋酸含量之商業糯米醋、40%酒精米酒頭及蒸餾水以1:1 (w/w)方式浸漬桑椹,配合不同溫度處理 (室溫及50oC、70oC分別在水浴加熱10min),實驗結果顯示在20oC浸漬14週間,以4.5%醋酸溶液在70oC水浴浸漬10min所得的總花青素含量、總酚含量及縮合單寧含量皆較其餘處理組高,且呈現較佳之色澤。以清除DPPH自由基、TEAC(Trolox equivalent antioxidant capacity)與還原力三種評估抗氧化活性方法之結果顯示,樣品之抗氧化能力皆會隨浸漬時間延長而下降,但所有樣品均呈現出良好的效果,其中以4.5%醋酸50oC水浴之溶液具有最高的抗氧化能力,萃取液稀釋10倍後之清除DPPH自由基能力為91.93%~70.94%,總抗氧化能力 (TEAC)值為0.884mM~0.812mM Trolox equiv.,還原力方面則在A700nm = 2.02 ~ A700nm = 0.93之間。以SAS統計分析不同浸漬溶液與萃取溫度處理之桑椹萃取液在浸漬期間總花青素、縮合單寧及總酚含量與抗氧化能力之相關性分析之結果顯示,皆呈顯著之正相關性,證實這些成分應為桑椹中之主要抗氧化活性成分。

關鍵字

花青素 桑椹 抗氧化 呈色

並列摘要


In recent years, numerous investigators have shown that vegetables and fruits containing polyphenols with antioxidation potential have strong protective effects against major disease risks, including cancer and cardiovascular diseases. The antioxidant activity of phenolics is mainly because of their redox properties which allow them to act as reducing agents, hydrogen donors, singlet oxygen quenchers and metal chelators. This study takes mulberry as materials to get extracts through different extraction methods including 4.5% acetic acid, 40% alcohol and distilled water extractions, under various extraction temperature. The extracted after various solvents treatment were analyzed to determine the optimum processing condition. The data were statistically analyzed with SAS to find the optimal extraction condition for a better antioxidant activity and enhance the utilization of mulberry. The antioxidative properties, including reducing power, total antioxidant capacity (TEAC) assay, and 2,2-diphenyl-β- picrylhydrazyl (DPPH) radical scavenging activity were tested in this study. The results show extraction with 4.5% acetic acid under 70oC not only elute more total anthocyanins, total phenols and condensed tannin but also performed the best color. In addition, The results of antioxidation measurements indicated that all extracts showed a good antioxidant ability, especially extraction with 4.5% acetic acid under 50oC. The total antioxidant ability is 0.884mM~0.812mM Trolox equiv. and its DPPH scavenging activity is 91.93~70.94 %, the reducing power is A700=2.02~0.93. As results, there is a trend of decreasing antioxidative ability with the lengthening of storage time. SAS was used to determine co-relationship of antioxidative properties and compositional changes of mulberry using different treatments. The findings showed total anthocyanins, condensed tannin and total phenols were main components for mulberry antioxidative properties. It is thought that the anthocyanins, phenols and condensed tannin of mulberry extracts are directly or indirectly beneficial to promote the antioxidant activity.

並列關鍵字

Anthocyanin Mulberry Antioxidant Color Stability

參考文獻


陳彩雲。2005。利用FRAP方法分析台灣水果之抗氧化力,國立台灣大學園藝學研究所,碩士論文。
呂習彣。2006。不同溶液浸漬桑椹對花青素之萃取與萃取液呈色之影響。國立台灣大學園藝學研究所,碩士論文。
張哲嘉。2006。台灣桑樹之分類及品種改良。台灣園藝,52(4):337-392。
沈怡蓁。2005。龍眼花萃取物抗氧化性之探討,國立台灣大學食品科技研究所,碩士論文。
Adams, A. H. and Ongley, M. J . 1972. Colour and anthocyanin stability of red raspberry jam. J Sci. Food Agric. 78: 565-573.

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