Title

客家酸柑茶之保健功能研究-抗氧化、抗發炎及抗菌能力探討

Translated Titles

Functional Properties of Tsuan-kan Tea of Hakka Areas in Taiwan – The Antioxidant, Antiinflammatory and Antibacterial Activities

DOI

10.6845/NCHU.2013.00427

Authors

江君理

Key Words

酸柑茶 ; 抗氧化 ; 抗發炎 ; 抗菌 ; Tsuan-kan tea ; antibacterial ; anti-inflammatory ; antioxidant

PublicationName

中興大學食品暨應用生物科技學系所學位論文

Volume or Term/Year and Month of Publication

2013年

Academic Degree Category

碩士

Advisor

方繼

Content Language

繁體中文

Chinese Abstract

酸柑茶為客家一種獨特飲品,具茶香及柑橘香並帶有些許澀感及苦感,其結合茶葉(Camellia sinensis)與虎頭柑(Citrus aurantium L. cv. Hutou Gan)以填塞、蒸煮、緊壓、乾燥與重覆等步驟製成,長久流傳酸柑茶具有止咳化痰之效。本篇研究之目的在於利用抗氧化、抗發炎及抗菌測試,並與其它茶類如紅茶、綠茶及普洱茶比較,評估酸柑茶之保健功效,了解酸柑茶作為保健飲品之潛力,賦與酸柑茶額外價值。 本實驗所用的抗氧化評估方法為DPPH自由基清除能力、ABTS自由基清除能力、FRAP鐵離子氧化還原能力測定、MICA亞鐵離子螯合能力、Folin-Ciocalteu reagent reaction 總酚含量及Flavonoid content assay總類黃酮含量測試;抗發炎以巨噬細胞NO產生量及存活性做評估;抗菌以抑菌圈紙錠擴散法及96孔盤微量稀釋測定法對金黃色葡球菌、大腸桿菌、沙門氏菌及李斯特菌作測試,並計算其最小抑菌濃度。 實驗結果顯示茶多酚及柑橘類黃酮與抗氧化有很大相關性,因此含量較低的酸柑茶於抗氧化機能性較一般茶類差,如綠茶、烏龍茶與紅茶,但抗發炎機能性及抗菌機能性卻較一般茶葉好。推測酸柑茶在熱加工過程中,可將兒茶素、柑橘類黃酮等聚合成未知大分子物質。酸柑茶於高濃度1000 μg/ml下,不僅促進小鼠巨噬細胞Raw 264.7的存活率,還具降低發炎物質一氧化氮的生成,並且可有效抑制對兒茶素EGCG較耐受性較高的革蘭氏陰性菌。

English Abstract

Tsuan-kan tea is a unique tea product of Hakka area in Taiwan. It combines Hutou Gan (Citrus aurantium L. cv. Hutou Gan) with tea and is produced by special manufacture procedures including steaming, baking and tying. Tsuan-kan teas are rich in aroma and with astringent and slightly bitter tastes. Antiinflammatory and reduce-phlegm formula of Tsuan-kan tea for the Hakka ancestors has been hand down for a long time. They claim that the tea can smooth redness symptoms of upper respiratory tract infection. In this study, Anti-oxidation experiment was performed with electron and radical scavenging assay, DPPH free radical bleaching assay, ABTS free radical bleaching assay, Trolox equivalent antioxidant capacity assay, ferric reducing antioxidant power assay and metal ion chelating capacity assay. The anti-inflammatory effects of Tsuan-kan tea were investigated in vitro with LPS-induced RAW264.7 cells as the model. Antibacteria experiment with inhibition zone method was conducted by using common pathogens such as Staphylococcus aureus, Listeria monocytogenes, Escherichia coli and Salmonella typhimurium as indicators. Result show that citrus flavonoids and polyphenols have great relevance to antioxidant, therefore lower content of tsuan-kan teas worse than the commercial tea (green tea, oolong tea and black tea), but the anti-inflammatory and antimicrobial activities is better than commercial tea. It suggested that the catechins or citrus flavonoids of Tsuan-kan tea can be polymerized to unknown substance during the thermal processing. Tsuan-kan teas (1000 μg/ml) is not only to promote the survival of Raw 264.7 cell in high concentration, but lower levels of inflammatory substances of nitric oxide, and can effectively suppress Gram-negative bacteria which are higher tolerance to catechin (EGCE).

Topic Category 農業暨自然資源學院 > 食品暨應用生物科技學系所
生物農學 > 生物科學
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