臺灣博碩士論文加值系統

本實驗以百香果(Passion fruit)殼為材料，比較酵素水解前後的不同濃度乙醇及水萃取物，進行活性成分、γ-胺基丁酸 (γ-aminobutyric acid)含量分析及抗氧化能力、抑制血管收縮素轉化酶(Angioten-I Converting Enzyme, ACE)及抑制消化酵素(α-amylase、α-glucosidase、Lipase)的能力。結果顯示(一)收率：以纖維酵素水解後的水萃取物及50%乙醇萃取物為最高，其收率分別為50.8與48.5%。(二)活性成分含量分析：1. 總多醣及γ-胺基丁酸含量：總多醣以纖維酵素水解後的水萃取物含量為最多，其含量為77.9 mg/g。γ-胺基丁酸含量：以纖維酵素水解後的95%乙醇萃取物為最多，其含量為2.9mg/g。2. 花青素、總酚及皂苷含量分析：以酵素水解前的95%乙醇萃取物為最高，含量分別為22.8、40.5及9.2%。(三)抗氧化能力及抑制ACE活性：以酵素水解前的50及95%乙醇萃取物清除DPPH自由基為最佳，分別為85.7及93.2%。清除超氧陰離子能力以20%乙醇萃取物為最佳(75.7及78.4%)，其次為60℃、50%及95%乙醇萃取物為(70.5及72.7%)。而抑制ACE活性能力，則以纖維酵素水解後的水萃物(90.2%)為最佳。(四)抑制消化酵素活性能力：發現所有萃取物皆無抑制α-amylase的能力。但對α-glucosidase的抑制能力，則以酵素水解後的水及乙醇萃取物皆優於酵素水解前的萃取物。另外Lipase的抑制能力結果顯示以酵素水解後的萃取物皆優於酵素水解前的萃取物，其中以水解後的水及50%乙醇萃取物為最佳，分別為57.8及59.8%。綜合上述實驗結果顯示，除纖維酵素水解後的50及95%乙醇萃取物的γ-胺基丁酸含量及其水萃物抑制ACE與Lipase活性皆優於酵素水解前萃取物之外，其他皆以酵素水解前之萃取物較佳。顯示產品開發之最適化萃取條件，應以經濟成本考量的60℃、50%乙醇萃取為主，水萃取為輔作。未來更進一步動物試驗進行代謝症候群及末端產品開發之研究，以證明百香果殼的保健功效，能為台灣的果農提供另一種下腳料在利用之附加價值與競爭力。

The passion peels were used for preparing different extracts and their after the biological components and functions were investigated. The determinations of γ-amino butyric acid, antioxidant capacity, inhibition of Angioten-I Converting Enzyme (ACE) and the inhibition abilities of digestive enzymes (α-amylase、α-glucosidase、Lipase) were carried out. The results showed that (A) The highest of yield were 50.8 and 48.5% in 50% ethanol and water extract prepared with cellulase hydrolysis. (B) Content of active component were as follows：(1) The highest of total polysaccharide content is 77.9mg/g in water extract prepared with cellulase hydrolysis. The highest of γ-amino butyric acid content is 2.9mg/g in 95% ethanol extract preoared with cellulase hydrolysis.(2)The highest contents of anthocyanins,tota phenolics and saponins were 22.8, 40.5 and 9.2% in the 95% ethanol extract prepared without enzyme hydrolysis. (C)The best of DPPH free radical and superoxide anion scavenging abilities were,85.7~93.2% in the 50%；95% ethanol extrncts and superoxide anion scavening abilities were 75.7~78.4% in 20% ethanol extracts without enzyme hydrolysis, and the best of ACE inhibition activity was 90.2% in water extract prepared with enzyme hydrolysis.(D)How ever, all extracts were not able to inhibit α-amylase., The best α-amylase inhibition abilities were water and ethanol extracts without enzyme hydrolysis. The best lipase inhibition abilities were 57.8 and 59.8% in water and 50% ethanol extracts prepared with enzyme hydrolysis. The experimental results showed that pretreated with cellulose hydrolysis could improve γ-amino butyric acid content and the ACE inhibition abilities of the 50 and 95% ethanol extract. The other functional abilities of the extracts preferred to be prepared without enzyme hydrolysis.The results also showed that the optimum extraction conditions were 60℃ and 50% ethanol. In order to develop functional food with the above passion fruit extracts, The animal mode tests will be further studied.

目錄


1. 緒言 1
2. 文獻回顧 3
2.1百香果簡介 3
2.2百香果的生長 3
2.3百香果的相關研究 4
2.4自由基與抗氧化簡介 7
2.4.1自由基(Free radicals) 7
2.4.2 自由基的種類 7
2.4.3自由基的形成原因 7
2.4.4自由基的衝擊 8
2.5抗氧化物質 8
2.5.1類黃酮 (flavonoids) 9
2.5.2花青素(anthocyanin) 10
2.5.3 總酚(total phenolics) 12
2.5.4皂苷(saponins) 12
2.6抗氧化能力 13
2.6.1亞鐵離子螯合能力 13
2.6.2 DPPH自由基清除能力 13
2.6.3 超氧陰離子(superoxide anion)清除能力 13
2.6.4還原力 14
2.7 γ-胺基丁酸 (γ-aminobutyric acid, GABA) 14
2.8抑制血管收縮素轉化酶(Angiotensin Converting Enzyme, ACE) 15
2.9抑制消化酵素活性 16
2.9.1 α-糖解酵素 (α-Glucosidase) 16
2.9.2 α-澱粉酶 (α-Amylase) 18
2.9.3脂肪酶 (Lipase) 18
3. 材料與方法 19
3.1本實驗流程圖 19
3.2實驗材料與方法 20
3.2.1樣品前處理 20
3.2.2.實驗藥品 20
3.2.3.儀器設備 20
3.3百香果殼之萃取方法 21
3.3.1直接萃取 21
3.3.2百香果殼經酵素水解後進行萃取： 21
3.4.方法 22
3.4.1 百香果殼萃取物之功能性評估 22
3.4.1.1 抗氧化活性試驗 22
(1) DPPH自由基清除能力 22
(2) 亞鐵離子螯合能力 23
(3) 還原力測定 23
(4) 超氧陰離子的清除能力 23
3.5 抑制消化酵素活性之試驗 24
(1) 抑制α-amylase活性 24
(2) 抑制α-glucosidase 能力 25
(3) 抑制lipase 能力 25
3.6.血管收縮素轉化酶 (Angiotensin converting enzyme, ACE)活性之抑制試驗 26
3.7總多酚(Total polyphenols)分析測定 26
3.8總花青素含量測定 27
3.9皂苷含量測定 27
3.10 GABA 含量測定 28
3.11總多醣含量測定 28
4.結果與討論 29
5.結論 47
6.參考文獻 57

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