臺灣博碩士論文加值系統

香椿(Toona sinensis Roemor or Cedrela sinensis, TS) 為楝科(Meliaceae)、多年生落葉喬木，是中醫常使用的藥用保健植物。香椿葉具有抗氧化特性，然而亦同時含有對人體有害的亞硝酸鹽。本研究使用新鮮及乾燥的香椿葉，分別以甲醇、95°C熱水、60°C熱酒精處理後再以甲醇萃取，之後分析製備樣品之亞硝酸鹽殘餘量及其抗氧化活性變化。結果顯示，新鮮香椿葉的甲醇萃取液亞硝酸鹽含量最高 (62.3±6.0 ppm)，其次是乾燥香椿葉之熱水萃取液(47.8±2.7 ppm)，最低者為乾燥香椿經60°C熱酒精處理後再以甲醇萃取者(7.8±5.3 ppm)；分析抗氧化活性是以捕捉DPPH自由基(2,2-diphenyl-1-picrylhydrazyl free radical)方法分析，結果顯示活性最高者為乾燥香椿葉之熱水萃取液(2.44±0.01 Vit. C equivalent mg/g)，最低者為乾燥香椿經酒精處理後再以甲醇萃取者(1.59±0.03 Vit. C equivalent mg/g)，其餘各組則十分相近(1.8~2.1 Vit. C equivalent mg/g)。運用六種日常食品調理方法，包括水煮、熱炒、油炸、清蒸、微波及新鮮榨汁法調理香椿葉，亦分別測定其亞硝酸鹽殘餘量及抗氧化活性，結果顯示新鮮榨汁亞硝酸鹽含量最高，但其數值可能因為葉綠素干擾高估(172.2±5.2 ppm) 而失去其合理性，其次是熱炒處理38.7±2.1 ppm，其餘各組則相近(12~15 ppm)；抗氧化活性則以水煮處理最低(1.42±0.05 Vit. C equivalent mg/g)，其餘各組相近(1.84~1.86 mg/g)。選擇其中油炸、微波與榨汁處理者，以相當於15、30、60 mg原樣品劑量添加於每毫升培養基中，進行動物細胞的毒性試驗，結果顯示添加榨汁液樣品15 mg/ml，具有激活細胞的效果(cell viability 117%)，30 mg/ml時細胞存活率與控制組相同，高濃度60 mg/ml時細胞則無法存活；微波處理組皆低於控制組，並且細胞存活率隨著濃度升高而降低；油炸處理組在3種濃度下，細胞均無法存活。

Toona sinensis Roemor (TS, or Cedrela sinensis), a perennial deciduous tree of family Meliaceae, is frequently used for health tonic herbal remedy in Chinese medicine. Though TS leaves possess antioxidant activity, they also contain a substantial amount of nitrite which is harmful to human health. In this study fresh and dried TS leaves were used for extraction with solvents of methanol, with or without 60°C ethanol pretreatment, and of 95°C hot water; the prepared samples were then subjected to the analyses of nitrite content and antioxidant activity. Results showed that the methanol extract prepared from fresh TS leaves contained the highest nitrite content (62.3±6.0 ppm), and the next was the hot-water extract prepared from dried TS leaves (47.8±2.7 ppm); the antioxidant activity was evaluated with scavenging free radical activity of DPPH (2,2-diphenyl-1-picrylhydrazyl), and it revealed that the highest activity was observed in the hot-water extract prepared from dried TS leaves (2.44±0.01 Vit. C equivalent mg/g), and the lowest was the methanol extract prepared from the sample with ethanol pretreatment (1.59±0.03 Vit. C equivalent mg/g), the others showing similar activity (1.8~2.1 Vit. C equivalent mg/g). Then 6 kinds of common culinary methods were employed, which included boiling, rapid frying, deep-frying, steaming, microwaving and pressing, to unveil the alterations of the residual nitrite content and antioxidant activity after these treatments. Results showed that the fresh-pressed juice contained the highest nitrite content, 172.2±5.2 ppm, however, such a high amount might indicate an interference resulted from the chlorophylls in the sample, and therefore this value was considered an overestimation; the next was the rapid-frying treatment (38.7±2.1 ppm), and the others contained similar contents (12~15 ppm); the highest antioxidant activity was observed in the boiling treatment (1.42±0.05 Vit. C equivalent mg/g), and the others were similar (1.84~1.86 mg/g). The corresponding amounts of TS leaves, 15, 30 or 60-mg, prepared with deep-frying, microwaving and pressing, were added in 1 ml culture media for cell cytotoxicity test. Results showed that the fresh juice sample added with the concentration of 15 mg/ml media could stimulate cell growth (cell viability 117%), and added with 30 mg/ml did not improve the growth, while added with 60 mg/ml resulted in a high suppression of cell growth. The microwaving samples increasingly reduced the cell viability with augmenting concentrations, and all the deep-frying samples highly suppressed the cell growth.

目錄
頁次
第一章 緒言……………………………………………………………1
第二章 文獻回顧………………………………………………………3
一、香椿簡介…………………………………………………………3
（一）背景介紹……………………………………………………3
（二）生理功能……………………………………………………4
（三）成份分析……………………………………………………5
二、香椿之近代醫學研究……………………………………………6
（一）降血糖………………………………………………………6
（二）脂肪分解……………………………………………………7
（三）保肝…………………………………………………………7
（四）降低尿酸合成………………………………………………8
（五）提高細胞對抗氧化傷害之功能……………………………8
（六）抑制癌細胞生長…………………………………………10
（七）清除自由基能力…………………………………………10
（八）亞硝酸鹽成分及其毒性…………………………………13
三、細胞毒性試驗…………………………………………………16
（一）細胞毒性試驗原理………………………………………16
（二）細胞毒性試驗方法………………………………………17
（三）MTS原理…………………………………………………19
（四）細胞株……………………………………………………19
四、研究動機………………………………………………………20
第三章 材料與方法…………………………………………………22
一、材料……………………………………………………………22
（一）香椿………………………………………………………22
（二）亞硝酸鹽含量檢驗………………………………………22
（三）抗氧化活性分析…………………………………………23
（四）細胞毒性試驗……………………………………………23
二、實驗方法………………………………………………………23
（一）香椿樣品之製備…………………………………………23
（二）亞硝酸鹽含量檢驗………………………………………27
（三）抗氧化活性分析…………………………………………28
（四）細胞毒性試驗……………………………………………29
（五）統計分析…………………………………………………33
第四章 結果與討論…………………………………………………34
一、新鮮與乾燥香椿之比較………………………………………34
（一）亞硝酸鹽含量……………………………………………34
（二）抗氧化活性分析…………………………………………36
二、香椿以六種食品調理方法之比較……………………………39
（一）亞硝酸鹽含量………………………………………………39
（二）抗氧化活性分析……………………………………………41
三、細胞毒性試驗…………………………………………………43
第五章 結論…………………………………………………………48
參考文獻………………………………………………………………50

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