臺灣博碩士論文加值系統

蕎麥為蓼科 (Polygonaceae) 蕎麥屬 (Fagopyrum)，分為普通種 (Fagopyrum esculentum) 及韃靼種 (Fagopyrum tataricum) 兩品種，本研究以二林鎮農會栽種之韃靼種蕎麥為原料，以水、75% 及 95% 乙醇進行萃取，分析其抗氧化活性及成分，結果顯示，韃靼蕎麥 75% 乙醇萃取物對 DPPH 及 ABTS•+ 自由基具有良好的清除能力 (分別為 93.5% 及 92.0%)，亦具有最佳之還原力，且其類黃酮含量為 261.5 mg/g，並以 HPLC 分析，得其主要成分為芸香素 (rutin) 及槲皮素 (quercetin)，分別含有 228.8 及 58.6 mg/g，顯示韃靼蕎麥 75% 乙醇萃取物具強抗氧化性，並富含 rutin 及 quercetin 等活性成分。
進一步探討韃靼蕎麥 75% 乙醇萃取物對化學性肝損傷之防護效應，試驗分為正常組 (Normal)、負對照組 (NC: CCl4)、正對照組 (PC: 200 mg/kg bw, silymarin)、實驗組 (FL: 25 mg/kg bw; FM: 50 mg/kg bw; FH: 100 mg/kg bw, extracts from F. tataricum) 及標準品組 (FR: 11.5 mg/kg bw, rutin; FQ: 3 mg/kg bw, quercetin)。測定老鼠血清中 aspartate aminotransferase (AST)、alanine aminotransferase (ALT) 與 alkaline phosphatase (ALP) 活性及triglyceride (TG)、total-cholesterol (TC)、high-density lipoprotein cholesterol (HDL-C) 與 low-density lipoprotein cholesterol (LDL-C) 含量，肝臟中 glutathione (GSH) 含量、抗氧化酵素 [catalase (CAT)、glutathione peroxidase (GPx)、glutathione reductase (GR)、glutathione- S-transferase (GST) 及 superoxide dismutase (SOD)] 活性及促發炎細胞激素 [interleukin-1β (IL-1β)、interleukin-6 (IL-6) 及 tumor necrosis factor-α (TNF-α)] 含量。結果顯示，NC 組血清中之 AST、ALT 與 ALP 值及肝臟中抗氧化酵素活性與 Normal 組相比具有顯著性差異 (p < 0.05)，餵食中及高劑量韃靼蕎麥 (FM 及 FH 組) 能有效降低血清中 AST、ALT 及 ALP 值，顯著提升肝臟組織中 CAT、GPx、GR 及 SOD 等抗氧化酵素活性、GSH 含量及降低 IL-1β、IL-6 及 TNF-α 促發炎細胞激素之釋放，另給予 rutin 及 quercetin 亦對於 CCl4 誘導產生之肝損傷及發炎反應具相似之抑制效果。
綜合以上結果顯示，韃靼蕎麥具高抗氧化性，並可抑制四氯化碳造成之肝損傷，且此保護作用可能來自於韃靼蕎麥中高含量之 rutin 及 quercetin。

目錄..............................................I
圖次..............................................III
表次..............................................IV
中文摘要...........................................V
英文摘要...........................................VII
前言..............................................1
第一章、文獻回顧...................................2
一、蕎麥概述.......................................3
二、類黃酮簡介.....................................10
三、蕎麥中常見之類黃酮..............................14
四、自由基與抗氧化防禦系統...........................17
五、肝臟生理及其傷害機制.............................21
本篇研究之實驗架構..................................32
第二章、韃靼蕎麥之抗氧化能力及活性成分分析.............33
摘要..............................................34
前言..............................................35
實驗架構...........................................36
材料與方法.........................................37
結果與討論.........................................42
一、一般組成分及萃取率..............................42
二、抗氧化能力測定..................................42
三、抗氧化成分分析..................................49
結論..............................................52
第三章、韃靼蕎麥對四氯化碳誘導肝損傷之保護功效評估......53
摘要..............................................54
前言..............................................55
實驗架構..........................................56
材料與方法........................................57
結果與討論........................................63
一、體重、臟器重量、攝食量及病理組織切片..............63
二、血液生化分析...................................67
三、肝臟中麩胱甘肽含量及抗氧化酵素活性................73
四、發炎指標細胞激素................................77
結論..............................................79
總結論............................................80
參考文獻..........................................81

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