臺灣博碩士論文加值系統

本研究分成兩部分，第一部分為探討金針花苞不同生長階段和熱加工處理對其總類胡蘿蔔素(total carotenoids；TC)含量、總酚化合物 (total phenolic compounds；TPC) 含量及抗氧化活性之影響。首先將金針花苞依其生長期分為一至四階段其平均長度分別為3、6、8與10 cm，結果顯示隨著平均長度增加其全反式玉米黃質含量漸增，而全反式葉黃素則漸減。其次探討花苞萃取物於皂化前後對其TPC與抗氧化活性的影響；其中以第四階段未皂化花苞萃取物的TPC與抗氧化能力最佳，其Trolox當量抗氧化能力(TEAC)和抑制脂質過氧化物(IP%)生成能力分別可達21436μg Trolox/ g dry weight 和62.95%。第四階段金針花苞經水煮1~20min其TC含量並沒有顯著差異，但經油炒1min則顯著地下降44.01%；結果也指出TEAC與TPC均隨著水煮時間增加而顯著減少，但油炒1 min則均無顯著差異；在IP %方面，唯有水煮20 min與對照組比較有顯著降低外，其他熱加工處理則無顯著差異；螯合亞鐵離子能力則是以水煮5 min及油炒1min與對照組比較有顯著增加。由以上結果顯示經適當程度的水煮，可有效保留蔬菜之TC與TPC，進而維持其抗氧化性，但過度水煮，由於TC與TPC被破壞反而降低其抗氧化活性。
第二部份則是以番薯葉為萃取原料，探討類胡蘿蔔素部分純化之最佳條件。結果指出凍乾番薯葉於TC萃出量及操作性較新鮮的為佳，而四氫呋喃為其最佳萃取溶劑。四氫呋喃萃取物經管柱分離時，以氧化鋁為管柱充填吸附劑，並以不同濃度的正己烷與丙酮做為沖提液，採梯度沖提方式進行葉黃素與β-胡蘿蔔素之部分純化，以分光光度計及HPLC分析發現，β-胡蘿蔔素在正己烷：丙酮＝9：1時被沖提出來，而葉黃素及玉米黃質在正己烷：丙酮＝1：1時會被同時沖提出來。接著將所得區分物進行葉黃素類的酯鏈辨別，發現番薯葉中主要是以游離態葉黃素為主。安全試驗結果顯示全反式葉黃素和β-類胡蘿蔔素其用量分別於 7.5ppm和15ppm 以下對細胞並不會造成傷害，在衛生署規定之安全攝取量下並無安全的疑慮。最後經過一個月的保存安定性實驗發現，在低溫4℃、避光且充填氮氣的條件下，其保存的效果最佳。

There were two aims of this research. One of them was to study the effects of different maturation stages and thermal processing of daylily buds on the content of total carotenoids (TC) and total phenolic compounds (TPC) as well as antioxidant activity. According to the average length of 3、6、8 and 10 cm, daylily buds were divided into four maturation stages. The results showed that the all-trans zeaxanthin content increased but all-trans lutein decreased as the length of the buds increased. The effect of saponification or unsaponification of ethanol extracts from four maturation stages of daylily buds on total phenolic compounds (TPC) and antioxidant activity were investigated. Results showed that the unsaponification of the extract from the 4th maturation stages had the highest TPC and antioxidant activity. Its trolox equivalent antioxidant capacity (TEAC) and inhibition of peroxidation (IP%) were 21436μg Trolox/ g dry weight and 62.95% , respectively. Therefore, daylily buds at the 4th maturation stage were employed to evaluate the effect of thermal processing on TC、TPC and antioxidant activity. It was found that there was no significantly TC loss for 1-20 min boiling water cooking, but stir-fried for 1 min resulted in 44.01% loss as compared with control group. It was also found that TPC decreased as the boiling time increased. Both TEAC and TPC decreased significantly as the boiling time increased, but stir-fried for 1min was no significant loss. There was no significant IP% loss during boiling and stir-fried, except for boiling for 20min. Chelating effects on ferrous ions significantly increased by boiling for 5min and stir-fried for 1min. These result showed that suitable boiling treatment increased the carotenoids content, TPC and antioxidant activity, but over boiling treatment decreased them.
Another aim was to study partial purification of carotenoids using open column chromatography from the extract of sweet potato leaves. Base on the operation and extraction efficiency of carotenoids, freeze-dried sweet potato leaves as the experimental material was better than fresh one. Tetrahydrofuran was selected as the best solvent for carotenoids extraction. For partial purification of carotenoids, open column chromatography with aluminum as adsorbent was employed. To compare the separation efficiency of carotenoids, various ratios of hexane and acetone as the running buffer in gradient elution system were applied to separate and purify β-carotene from xanthophylls. The results indicated that the ratio of hexane/acetone with 90/10 was developed to separate β-carotene and with 50/50 was used to obtain xanthophylls. It was found that the major form of xanthophylls was free form in sweet potato leaves. According to cell viability assay, the dosage of all-trans lutein and β-carotene under 7.5ppm and 15ppm, respectively were non-toxic for 3T3-L1 preadipocytes. Finally, the best storage conditions for carotenoids were under 4℃, dark and filled with nitrogen during storage test for a month.

目錄

中文摘要.........................................................I
英文摘要...................................................... III
壹、前言.........................................................1
貳、文獻回顧......................................................3
一、 類胡蘿蔔素簡介................................................3
二、 類胡蘿蔔素的生理活性...........................................3
三、 金針花苞相關研究..............................................8
四、 番薯葉相關研究................................................9
五、 植物生長階段中類胡蘿蔔素的變化.................................10
六、 加工過程對蔬菜中類胡蘿蔔素的影響...............................11
七、 類胡蔔素的分離、分析與鑑定.....................................13
八、 抗氧化活性評估................................................15
(一) 自由基與活性氧對生物體之影響................................... 15
(二) 抗氧化劑之作用機制........................................... 18
九、 帶酯鏈與游離態葉黃素類吸收能力..................................19
十、 類胡蔔素的安全性..............................................20
十一、 類胡蔔素的保存性............................................20
參、 材料與方法................................................22
一、 實驗材料......................................................22
(一) 實驗樣品..................................................... 22
(二) 類胡蘿蔔所需試藥.............................................. 22
(三) 抗氧化分析所需試藥............................................ 22
(四) 細胞培養所需藥品.............................................. 23
(五) 溶劑......................................................... 23
二、 儀器設備.......................................................23
三、 實驗方法.......................................................25
(一) 熱加工處理對不同生長階段金針花苞中類胡蘿蔔素含量之影響............. 25
(二) 熱加工處理對不同生長階段金針花苞的抗氧化活性之影響................. 25
(三) 樣品前處理..................................29
(四) 評估不同溶劑對不同原料中類胡蘿蔔素之萃取能力比較................... 29
(五) 番薯葉類胡蘿蔔素之萃取、分離及純化................................30
(六) HPLC沖提條件 ..................................................31
(七) 類胡蘿蔔素及其異構物之鑑定.......................................31
(八) 蔬菜水分含量分析................................................33
(九) MTT細胞毒性試驗.................................................33
(十) 儲藏安定性實驗..................................................34
四、 統計分析........................................................34
肆、結果與討論...................................................35
第一部分 金針花苞於不同生長階段與熱加工處理對其類胡蘿蔔素、總酚化合物及抗氧化活性的影響...............35
一、 不同生長階段的金針花苞其類胡蘿蔔素、總酚化合物及抗氧化活性之探討......35
(一) 金針花苞於不同生長階段之乙醇萃取物中類胡蘿蔔素含量之變化..............35
(二) 金針花苞於不同生長階段其乙醇萃取物皂化前後總酚類化合物含量變化........35
(三) 金針花苞於不同生長階段其乙醇萃取物皂化前後之抗氧化活性探討............39
二、 熱加工處理對第四階段金針花苞乙醇萃取物中類胡蘿蔔素、總酚化合物及抗氧化活性之影響...................... 46
(一) 熱加工處理對第四階段金針花苞乙醇萃取物中類胡蘿蔔素含量之變化..........46
(二) 熱加工處理對第四階段金針花苞乙醇萃取物中總酚類化合物含量之變化........49
(三) 熱加工處理對第四階段金針花苞乙醇萃取物中抗氧化活性之影響..............49
第二部分 番薯葉中類胡蘿蔔素分離條件探討.................................60
一、類胡蘿蔔素萃取條件探討............................................60
(一) 番薯葉冷凍乾燥前後經單一溶劑萃取對類胡蘿蔔素萃出量之比較..............60
(二) 混合溶劑對冷凍乾燥番薯葉中類胡蘿蔔素萃出量的比較.....................65
二、 番薯葉THF萃取物中類胡蘿蔔素分離條件探討............................67
(一) 沖提溶劑的篩選..................................................68
(二) 以氧化鋁為吸附劑分離番薯葉中的類胡蘿蔔素...........................70
(三) 比較THF萃取物經皂化前後對其類胡蘿蔔素分離之影響.....................70
(四) 以篩選的沖提組合溶劑測試類胡蘿蔔素的分離效果........................83
三、 番薯葉中葉黃素酯化型辨別......................................... 86
四、 葉黃素與β-胡蘿蔔素區分物安全性測試.................................91
五、 葉黃素與β-胡蘿蔔素儲存安定性評估...................................93
(一) 全反式葉黃素於儲藏期間的安定性...................................93
(二) 全反式β-胡蘿蔔素於儲藏期間的安定性...............................95
伍、結論............................................................98
陸、參考文獻........................................................100
柒、附錄...........................................................112

圖目錄

圖一、葉菜類中所含主要類胡蘿蔔素的化學結構..................4
圖二、葉黃素和玉米黃質的各種異構物........................ 6
圖三、金針花苞四個生長階段的平均長度.......................36
圖四、金針花苞在不同生長階段其全反式葉黃素、玉米黃質、β胡蘿蔔素含量之變化...37
圖五、不同生長階段金針花苞之乙醇萃取物未皂化前(NSE)及皂化後 (SE)對總酚類化合物含量之影響.........................38
圖六、不同生長階段金針花苞之乙醇萃取物皂化前(NSE)及皂化後(SE)對TEAC之影響..40
圖七、TEAC與TPC的相關性............................................41
圖八、不同生長階段金針花之乙醇萃取物皂化前(DSE)及皂化後(SE)對其抑制脂質氫過氧化物形成能力之影響..........................43
圖九、不同生長階段金針花苞之未皂化乙醇萃取物(NSE)對抑制過氧化率(IP%)之影響........................................44
圖十、不同生長階段金針花之乙醇萃取物皂化前(NSE)及皂化後(SE)對其螯合亞鐵離子能力之影響.............................45
圖十一、熱加工處理對第四階段金針花總酚類化合物含量之影響...50
圖十二、熱加工處理對第四階段金針花TEAC之影響.............. 52
圖十三、TEAC與TPC的相關性.........................................53
圖十四、熱加工處理對第四階段金針花添加於亞麻油酸乳化系統八天期間其吸光值之影響............................................................54
圖十五、熱處理對第四階段金針花抑制過氧化率(IP%)之影響...................56
圖十六、熱加工處理對第四階段金針花螯合亞鐵離子能力之影響.................57
圖十七、不同溶劑對冷凍乾燥及新鮮番薯葉中類胡蘿蔔素萃出量的影響............64
圖十八、不同的組合溶劑(A)正己烷與乙醇(B) 正己烷與丙酮對凍乾番薯葉中類胡蘿蔔素萃出量的影響.........................................................69
圖十九、以氧化鋁為吸附劑分離冷凍乾燥番薯葉的THF萃取物經皂化後其液相管柱圖...71
圖二十、以氧化鋁為吸附劑分離冷凍乾燥番薯葉中β-胡蘿蔔素色帶的管柱區分物的HPLC層析圖(偵測波長:450nm)................................................72
圖二十一、以氧化鋁為吸附劑分離冷凍乾燥番薯葉中葉黃素類色帶的管柱區分物的HPLC層析圖(偵測波長:450nm)................................................73
圖二十二、冷凍乾燥番薯葉的THF萃取物經皂化後其氧化鋁液相管柱圖(A)及管柱區分物的HPLC層析圖(B)(偵測波長:450nm).....................................74
圖二十三、冷凍乾燥番薯葉的THF萃取物未經皂化時其氧化鋁液相管柱圖(A)及管柱區分物的HPLC層析圖(B)(偵測波長:450nm).....................................76
圖二十四、使用光電二極體陣列偵測器比較圖二十三(B)中Fr 5於HPLC層析圖中第8(A)、9(B)、10(C)的波峰吸收光譜...........................................77
圖二十五、比較圖二十三(B)中Fr 1於HPLC分析前的皂化與否對其類胡蘿蔔素測定之影響(A)已皂化(B)無皂化..................................................78
圖二十六、比較圖二十三(B)中Fr 5於HPLC分析前的皂化與否對其類胡蘿蔔素測定之影響(A)已皂化(B)無皂化..................................................79
圖二十七、比較圖二十三(B)中Fr 6於HPLC分析前的皂化與否對其類胡蘿蔔素測定之影響(A)已皂化(B)無皂化..................................................80
圖二十八、比較圖二十三(B)中Fr 7於HPLC分析前的皂化與否對其類胡蘿蔔素測定之影響(A)已皂化(B)無皂化..................................................81
圖二十九、冷凍乾燥番薯葉的THF萃取物未經皂化時其氧化鋁液相管柱圖(A)及管柱區分物的HPLC層析圖(B)(偵測波長:450nm).....................................84
圖三十、在沖提梯度條件下黃色甜椒萃取物之HPLC層析圖(偵測波 長:450nm ) (1) 全反式葉黃素, (2) 全反式玉米黃質, (A) 台灣產黃色甜椒萃取物, (B) 文獻黃色甜椒萃取物...............................................................87
圖三十一、在沖提梯度條件下枸杞萃取物之HPLC層析圖(偵測波長 : 450nm ) (A) 全反式玉米黃質, (B) unknown peak, (C)unknown peak.......................88
圖三十二、枸杞萃取物三個不同時段的吸收光譜圖 (偵測波長: 300 ~ 800 nm ) (A) 全反式玉米黃質, (B) unknown peak, (C)unknown peak....................89
圖三十三、在沖提梯度條件下各樣品之HPLC層析圖(偵測波長: 450 nm ) (A) 文獻黃色甜椒萃取物, (B) 枸杞萃取物皂化前, (C) 枸杞萃取物皂化後, (D) 番薯葉THF萃取物, ( I ) 單酯型玉米黃質, ( II ) 雙酯型玉米黃質, (1 ) 全反式葉黃素, ( 2 ) 全反式玉米黃質......................................................90
圖三十四、葉黃素 (A)與β-胡蘿蔔素 (B)添加劑量對3T3-L1前脂肪細胞存活率的影響.92
圖三十五、全反式葉黃素於(A)4℃、(B)25℃ 和(C)35℃儲存溫度下有 無避光與沖氮對其含量的影響.........................................................94
圖三十六、全反式β-胡蘿蔔素於(A)4℃、(B)25℃ 和(C)35℃儲存溫度下含量的變化.97

表目錄

表一、類胡蘿蔔素幾何異構物的最大吸收波長及分子...........................16
表二、熱處理對第四階段金針花類胡蘿蔔素含量之影響.........................47
表三、水煮時間及油炒對第四階段金針花之總類胡蘿蔔素、總酚類化 合物及抗氧化活性的影響..............................................................59
表四、單一溶劑對新鮮番薯葉中類胡蘿蔔素萃出量的影響........................61
表五、單一溶劑對冷凍乾燥番薯葉中類胡蘿蔔素萃出量的影響....................62
表六、混合溶劑對冷凍乾燥番薯葉中類胡蘿蔔素的影響.........................66

附錄目錄

附錄一、溶劑的極性指標及沸點........................................112
附錄二、在梯度沖提系統下葉黃素、玉米黃素、β-胡蘿蔔素及其順式異構物之HPLC層析圖 (偵測波長：450 nm)..............................................113
附錄三、附錄二中全反式葉黃素、玉米黃素及β-胡蘿蔔素及其所有順式異構物波峰之光譜初步鑑定結果......................................................114
附錄四、植物中類胡蘿蔔素生合成途徑...................................115

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