Title

紅豆及葡萄皮醇溶粗萃物對抑制酪胺酸酶活性之探討

Translated Titles

Study the tyrosinase inhibition from the alcohol extract of red bean coats and grape skins

Authors

盧春秀

Key Words

酪胺酸酶熱萃取 ; 振盪萃取 ; 類黃酮 ; 花青素 ; Tyrosinase ; Reflux ; Shaking ; Flavonid ; Anthocyanin

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

2007年

Academic Degree Category

碩士

Advisor

傅以中

Content Language

繁體中文

Chinese Abstract

美白一直是所有女性所追求的目標,所以開發具美白效果的產品一直是研究者努力之方向。常見的綠豆、薏仁、番紅花等天然物質中由於含有類黃酮、花青素等多酚物質,具有抑制酪胺酸酶之功效。紅豆及葡萄是消費者歡迎之食物,其外皮所含之成分主要物質為類黃酮、花青素等,因此推測外皮可能具抑制酪胺酸酶之作用。 利用樣品對酪胺酸酶之抑制能力可作為初步評估是否具美白效果之可能性,本實驗探討葡萄皮和紅豆皮熱萃取及振盪萃取法所得之醇溶粗萃物其水溶液對酪胺酸酶活性的抑制作用,藉由酵素動力學原理了解紅豆皮及葡萄皮的粗萃物對酪胺酸酶的抑制型態及作用機制,也探討其清除DPPH自由基之抗氧化能力,並對其抑制酪胺酸酶可能之成分花青素及類黃酮含量進行測定,利用HPLC分析可能之花青素的種類。 由實驗結果顯示,紅豆皮及葡萄皮具有抑制酪胺酸酶之作用,不論是紅豆皮或是葡萄皮皆以2%酸性甲醇熱萃法所得的粗萃液對酪胺酸酶之抑制作用優於其他三種萃取法,且葡萄皮具有優於紅豆皮的抑制酪胺酸酶的能力。由酵素動力學發現紅豆皮及葡萄皮皆屬於混合型抑制。紅豆皮及葡萄皮濃度36 mg/g d.m.清除DPPH的能力優於0.5 mM維生素C。紅豆皮和葡萄皮花青素及類黃酮含量不受所使用之溶劑種類影響而與其萃取方式有關,其熱萃取所得的花青素及類黃酮含量高於振盪法所得8-9倍,葡萄皮之花青素及類黃酮含量為紅豆皮3-4倍。紅豆皮主要花青素之種類為Cyanidin,葡萄皮則是Peonidin、Delphinidin、Malvidin,皆屬於紅色系之花青素。

English Abstract

For a fair skin is always the ultimate goal that most females yearn so the researcher has been trying to develop the products of whitening effects. Such natural substances as mung beans, Job’s tears and saffron have flavonoid and anthocyanin classified into polyphenols, which have activity to inhibit tyrosinase. Other sorts like red beans and grapes, which are popular with most consumers have much flavonoid and anthocyanin in their skins that are supposed to have the effect of tyrosinase inhibition. Whitening effects depend upon inhibition of tyrosinase and therefore, several sample extracts are applied in this primary assessment to examine if those can work to prevent as much tyrosinase inhibition as possible. The experiments are tried to investigate the activity of tyrosinase inhibition using the aqua-solutions made from the alcohol-soluble crude extract which are extracted from the red bean coat and grape skin in reflux extraction method and shaking extraction method. Additionally, the studies are also tried to understand what mechanisms the both extracts work through and how they do to inhibit tyrosinase by applying enzyme kinetics. Then, how the both extracts can work to clear the DDPH free radicals (anti-oxidation) is discussed. Finally, the quantity of anthocyanin and flavonoid each of extracts contained is measured and the kinds of anthocyanin in the extracts are also analyzed using HPLC The results show that the extract from the skins of red beans and grapes do have the activity to inhibit tyrosinase. Most tyrosinase is inhibited in this kind of crude extract when 2% formic acid in methanol is added in reflux extraction method. This method is better than others in the experiment which can inhibit as much tyrosinase as possible. The skin of grapes can inhibit more tyrosinase than that of red beans. Based on the enzyme kinetics study the mixture type is found to explain the inhibition mechanism in skin and coat. The 36 mg/g d.m. crude extract made from skins or coat is better than 0.5 mM in removing DPPH free radicals. Not solvents used in experiments but extraction methods do affect the amount of flavonoid or anthocyanin the extracts contain. The extract made in reflux extraction method contains 8-9 times as much flavonoid and anthocyanin as does in shaking extraction method. The extract made from the grape skin contains 3-4 times as much flavonoid and anthocyanin as that from the coat of red bean. Anthocyanin in the red bean coat and grape skin is composed of Cyanidin and Peonidin, Delphinidin and Malvidin, respectively. They are all red anthocyanin.

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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Times Cited
  1. 何玉瀞(2016)。麵條消費行為調查與紅豆麵條開發。中興大學食品暨應用生物科技學系所學位論文。2016。1-86。