臺灣博碩士論文加值系統

本研究以兩種(有腺毛和無腺毛)檸檬桉葉進行水蒸氣蒸餾、超音波萃取、溶劑(甲醇)萃取及超臨界萃取等方法取得檸檬桉葉精油及萃取物(共有水蒸氣蒸餾之精油與水萃物、超音波萃取物、溶劑萃取物以及超臨界萃取物等樣品，皆以甲醇為溶劑)來比較其抗氧化及抗菌性。在香氣成分分析方面，以GC和GC-MS分析檸檬桉葉精油，發現有腺毛的檸檬桉葉主要之香氣成分有citronellal(約有69.51%)和citronellol(約16.00%)等96種成分，而無腺毛的檸檬桉葉主要之香氣成分有1,8-cineole(約有62.70%)和α-pinene(約13.44%)等102種已辨識之成分。抗氧化活性之比較方面，進行DPPH(1,1-diphenyl-2-picrylhydrazyl)自由基清除力、亞鐵離子螯合力、總抗氧化能力(TEAC)及清除超氧陰離子能力之測定。其中DPPH自由基清除力以有腺毛檸檬桉葉水萃物和有腺毛檸檬桉葉精油表現較好。亞鐵離子螯合力的表現以有腺毛檸檬桉葉水萃物和無腺毛檸檬桉葉精油較佳。總抗氧化能力方面以無腺毛檸檬桉葉水萃物和無腺毛檸檬桉葉精油表現較好。超氧陰離子清除力以有腺毛檸檬桉葉水萃物和有腺毛檸檬桉葉精油表現較好。抗菌性方面，採用紙錠擴散法，分別對仙人掌桿菌(Bacillus cereus弘光大學D402實驗室BC1)、李斯特菌 (Lister monocytogenes BCRC14846)、金黃色葡萄球菌(Staphylococcus aureaus CCRC13825)、沙門氏桿菌(Salmonella enterica serovar Typhimurium ATCC14028)以及大腸桿菌(Escherichia coli ATCC25922)等菌種進行三種濃度的抑菌測試。發現無腺毛檸檬桉葉精油對仙人掌桿菌(濃度1mg/mL，抑菌圈直徑19±0.5mm)、李斯特菌(濃度1mg/mL，抑菌圈直徑18±0.75mm)和有最好的效果。而沙門氏桿菌則以有腺毛檸檬桉精油(濃度1mg/mL，抑菌圈直徑13.5±0.5mm)有最好的抑菌效果。對於金黃色葡萄球菌為有腺毛檸檬桉葉超臨界萃取物(濃度1mg/mL，抑菌圈直徑20.5±0.75mm)的效果最好。大腸桿菌方面則是以有腺毛檸檬桉葉精油(濃度1mg/mL，抑菌圈直徑12.5±0.5mm)表現最佳。

In this study, several methods (distillation, supersonic and supercritical fluid extraction methods) are used to extract essential oil and other extracts (methyl alcohol is used as the solvent) from the leaves of the two types (glandular hair and non-glandular hair) of eucalyptus lemon-scented trees (Eucalyputs citriodora) for comparing their antioxidative and anti-bacterial. For volatile components analysis, GC and GC-MS were used and we found that essential oils from the leaves of the glandular hair type mainly comprised of citronellal (69.51%) and citronellol (16.00%) and that of the leaves of the non-glandular hair type of eucalyptus lemon-scented trees comprised of 1,8-cineole (62.70%), α-pinene (13.44%). The radical removal capability (to remove the radicals (DPPH (1,1-diphenyl-2-picrylhydrazyl)), the chelating strength of ferrous ions, the total equivalent antioxidative capability (TEAC) and the superoxide anion. For the radical removing activities, the essential dew extracted form the leaves of glandular hair type and the essential oil obtained from the leaves of glandular hair type have higher activities. For chelating strength of ferrous ions, the essential dew obtained from the leaves of glandular hair type and the essential oil obtained from the leaves of non-glandular hair type exhibited a higher activies. The essential oil and dew both obtained from the leaves of glandular hair type have removing.For removing TEAC, the essential oil and dew obtained from the leaves of non-glandular hair type exhibited a higher activities. For anti-bacterial activities, the paper ingots diffusion method (in three levels of concentration) were used against bacillus cereus (BCRC10603), lister monocytogenes (BCRC14848), staphylococcus aureaus (BCRC15211), salmonella choleraesuis (BCRC12948) and escherichia coli (BCRC10675). We find that the essential oil obtained from the leaves of non-glandular hair type show the highest level of bacterial suppressive capability against Bacillus cereus (at concentration level: 1 mg/mL; range of bacterial suppression: 19±0.5mm), Lister monocytogenes (concentration level: 1 mg/mL; range of bacterial suppression: 18±0.75mm), Salmonella choleraesuis (concentration level: 1 m g/mL; range of bacterial suppression: 13.5±0.5mm). We also find that the extract of the type of glandular hair obtained by the supercritical fluid extraction method shows the highest level of bacterial suppressive capability against Staphylococcus aureaus (concentration level: 1 mg/mL; range of bacterial suppression: 20.5±0.75mm). In addition, we find that the essential oil of the type of glandular hair obtained exhibits the highest level of bacterial suppressive capability against Escherichia coli (concentration level: 1 mg/mL; range of bacterial suppression: 12.5±0.5mm).

1. 緒論1
2. 文獻回顧2
2.1檸檬桉之簡介2
2.2精油之介紹2
2.2.1精油之萃取3
2.2.2萜類化合物之介紹4
2.2.3 精油成分分析13
2.3抗氧化力之研究18
2.3.1自由基定義18
2.3.2自由基分類18
2.3.3人體內自由基來源19
2.3.4精油組成分與抗氧化活性之相關性20
2.4抗氧化劑24
2.4.1抗氧化劑之介紹24
2.4.2天然抗氧化劑之介紹24
2.5抗氧化活性測定原理31
2.5.1清除DPPH自由基能力之測定31
2.5.2亞鐵離子螯合能力之測定32
2.5.3超氧陰離子清除能力之測定32
2.5.4總抗氧化能力之測定34
2.5.5微脂粒氧化作用之抑制34
2.5.6清除ABTS氧離子能力之測定34
2.6抗菌物質之探討35
2.6.1食品保存劑之特性35
2.6.2化學合成之食品保存劑36
2.6.3天然抗菌物質37
2.6.4食品中自然存在之抗菌物質44
3. 材料與方法58
3.1植物材料58
3.2藥品58
3.3儀器59
3.4實驗方法60
3.4.1檸檬桉精油及萃取物之製備60
3.4.2檸檬桉精油成分分析61
4. 結果與討論65
4.1檸檬桉精油及萃取物之收率65
4.2檸檬桉精油之香氣成分鑑定65
4.3檸檬桉精油及萃取物之抗氧化性質83
4.3.1 清除DPPH自由基能力之比較83
4.3.2 亞鐵離子螯合力之比較86
4.3.3 總抗氧能力之比較89
4.3.4 超氧陰離子清除能力之比較92
4.4檸檬桉精油及萃取物之抑菌試驗95
5. 結論98
參考文獻100


圖目錄

圖 2.1 非環狀單萜類結構式分類8
圖 2.2 具單環構造單萜類化合物結構式分類9
圖 2.3 雙環類三環類單萜化合物結構式分類10
圖 2.4 常見倍半萜類結構式12
圖 2.5 類黃酮的結構式29
圖 2.6 δ-生育醇之化學式30
圖2.7 抗氧化劑與DPPH 自由基反應之機制33
圖 2.8 乳過氧化酵素系統48
圖 2.9 植物精油中之抗菌成分57
圖 3.1 實驗架構62
圖 4.1 有腺毛檸檬桉精油GC-MS圖譜68
圖 4.2 無腺毛檸檬桉精油GC-MS圖譜69
圖 4.3 檸檬桉萃取物對DPPH自由基之清除率84
圖 4.4 檸檬桉精油對DPPH自由基之清除率85
圖 4.5 檸檬桉萃取物對亞鐵離子之螯合力87
圖 4.6 檸檬桉精油對亞鐵離子之螯合力88
圖 4.7 檸檬桉萃取物之總抗氧化力90
圖 4.8 檸檬桉精油之總抗氧化力91
圖 4.9 檸檬桉萃取物對超氧陰離子之清除力93
圖 4.10 檸檬桉精油對超氧陰離子之清除力94


表目錄

表 2.1 萜類之分類6
表2.2 自由基與活性氧之主要來源22
表 2.3 自由基所引起的一些病症23
表2.4 抗氧化劑依作用原理分類27
表 2.5 天然抗氧化劑之來源28
表 2.6 存在雞蛋和牛乳中抗菌物質47
表 2.7 具抗菌活性物質的植物55
表 2.8 香辛料及藥草之抗菌成分56
表 4.1 各樣品之收率67
表 4.2有腺毛及無腺毛檸檬桉精油成分70
表 4.3有腺毛及無腺毛檸檬桉精油成分分類78
表 4.4 各樣品抑菌圈直徑96

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