大蒜紅酒浸泡液之抗氧化能力分析

Studies on the Antioxidant Activity of Red Wine Extracts of Garlic

何幸兒(Hsing-Erh Ho)

指導教授 ： 劉炳嵐

朝陽科技大學/理工學院/應用化學系/碩士(2015年)

摘要

醫學研究指出攝取富含多酚類化合物的蔬菜、水果及紅酒類食品，可降低癌症及心血管疾病的發生率。其中以Allium家族當中之大蒜被指出具有防治心血管疾病的功效；而紅酒中的多酚及前花青素成分是很好的抗氧化劑，對降低動脈粥狀硬化的危險因子很有幫助。因此，本實驗在4°C下，將紅酒與大蒜以不同的比例浸泡不同天數後取其萃取液，探討其總酚含量(以gallic acid equivalents, GAE表示)、還原力及DPPH自由基的清除能力，提供科學數據佐證，希望藉由大蒜與紅葡萄酒(RW)結合，能有效抑制心血管疾病發生率，作為大蒜紅酒抗氧化保健食品之參考。由抗氧化實驗得知，以RW5G1 (紅酒與大蒜以5:1的比例浸泡)，浸泡一週的抗氧化能力表現為最好。總酚含量測得RW5G1及RW分別約有1891.0026.73和163040 mg GAE/L，RW5G1的還原力相當於24.530.35 mg Vit-C/L還原力，比RW 21.791.09 mg Vit-C/L高，RW5G1清除DPPH自由基能力可以達到95.70.89%，比RW 92.30.48%清除DPPH自由基能力好。W1G1 (水與大蒜以1:1的比例浸泡)的抗氧化能力是水蒜浸泡液中最佳，但都比RWG、RW差。浸泡時所放置的溫度亦會影響其抗氧化能力，將RWG分別浸泡在4°C、室溫及40°C的環境中，測得RW5G1放置在4°C環境下浸泡一周得到最好的抗氧化能力表現。綜合所測得的數據，總酚含量愈高，其還原力愈好，DPPH自由基的清除力雖有些微差異，但RW5G1清除力最好，還原力及總酚含量也是最高，RW1G1抗氧化能力則是最差，此三項抗氧化測試之數據呈現正相關性。大蒜與紅酒的浸泡液的抗氧化能力均比單獨紅酒來的好，可推測大蒜紅酒浸泡液(RWG)抗氧化成分有加乘效果，將更有效預防心血管疾病的發生。

關鍵字

DPPH自由基清除力 ； 抗氧化能力 ； 紅酒 ； 大蒜 ； 總酚含量

並列摘要

Medical research indicates that intake of vegetables red wine, fruits, and relative foods rich in polyphenols, can reduce the incidence of cancer and cardiovascular disease. The onion genus Allium such as garlic, can inhibited the oxidation of LDL are receiving considerable attention for their role in prevention of coronary heart disease; polyphenols and proanthocyanidin are good antioxidants in red wine that significantly diminished the risk factors of atheorosclerosis. In this study, the garlic were extract with red wine in different ratio, and time to determined the antioxidant activity of red wine garlic extracts (RWG) in terms of total phenol contents (expressed as gallic acid equivalents, GAE), reducing power, and DPPH free radical scavenging assay. The results indicated that the best antioxidant activity was found for RW5G1 (red wine:garlic = 5:1) at day 7 after extraction. The total phenol contents for RW5G1 and RW (red wine) were 1891.0026.73 and 163040 mg GAE/L, respectively. The best reducing power was found to be 24.530.35 mg Vit-C/L for RW5G1, which is higher than that of RW (21.791.09 mg Vit-C/L). Similarly, the DPPH scavenging activity for RW5G1 (95.70.89%) was still better than RW (92.30.48%). The best antioxidant activity was obtained for W1G1 among the water extracts, but still less than RWG and RW. The temperature was also affects the extract efficiency. The antioxidant activities were also conducted at 4C, room temperature, and 40C. The highest antioxidant activity was observed at 4C for RW5G1. The general decomposition of variation for the integrated analysis of measurement data sets from this study suggests that the higher in total phenol contents, the better reducing power was observed. The best performance in total phenol contents, reducing power, and DPPH scavenging activity was founded for RW5G with the worst for RW1G1. Yet, three indicators for antioxidant activity somehow showed a positive correlation. In conclusion, the garlic may play a synergistic effect with relation to antioxidant activity as compared to the RW alone. Obviously, the garlic exhibited a potential on the prevention of coronary heart disease as well as atherosclerosis formation.

並列關鍵字

DPPH scavenging activity ； Antioxidant activity ； Red wine ； Garlic ； Total phenol contents

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