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研究生:周焜彥
研究生(外文):Kun-Yan Jhou
論文名稱:桑葉保健食品之開發與調節血壓功效評估
論文名稱(外文):Development of mulberry leaf health food and evaluation of its modulation of blood pressure
指導教授:曾慶瀛曾慶瀛引用關係
指導教授(外文):Chin-Yin Tseng
學位類別:碩士
校院名稱:國立嘉義大學
系所名稱:食品科學系研究所
學門:農業科學學門
學類:食品科學類
論文種類:學術論文
畢業學年度:96
語文別:中文
論文頁數:145
中文關鍵詞:桑葉γ&;#8722;胺基丁酸自發性高血壓大鼠降血壓作用
外文關鍵詞:spontaneously hypertensive ratsgamma&#8722aminobutyric acidMulberry leafantihypertension
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  • 被引用被引用:3
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桑葉,在本草綱目記載中為一種清熱解毒的中草藥,而且富含多種生理活性功效物質之可食用性中草藥,包括多種胺基酸、類黃酮化合物、生物鹼及 γ-胺基丁酸,其中又以 γ-胺基丁酸含量最為豐富。故本研究的目的在於將桑葉開發成高機能性成分含量之桑葉茶,並製作成多種保健產品,進而評估所製作之保健產品其輔助調節血壓功效評估為何。結果顯示當桑葉經過有氧無氧發酵交互作用後,其機能性成分有顯著性的增加,其中 GABA 含量會隨著有氧無氧發酵交互作用次數的增加而增加,當經過三次有氧無氧發酵交互作用後,其含量可達 849.43 mg/100g,但是總酚、類黃酮含量,及類超氧歧化&;#37238;活性在第二次有氧無氧交互作用之後達到最高,含量分別為7.33 mg/g、4.21 mg/g及151.28 U/g,之後便開始下降,故在之後便利用經過二次有氧無氧發酵交互作用之桑葉茶做為原料,開發成茶包、單方飲品及複方飲品,並檢測所有產品之機能性成分含量、血管收縮素轉換酵素的抑制活性及貯藏試驗,結果顯示,茶包、單方飲品及複方飲品的 GABA 含量分別為 3.79、12.08 及 11.11 mg/g,在血管收縮素抑制活性表現上,其抑制活性分別為 11.86、78.74 及 73.79%,在三個月的貯藏試驗中,結果顯示所有機能性成分含量均無顯著性變化產生。最後則以自發性高血壓大鼠 (SHR) 為動物模型,藉此評估所製作之單方飲品及複方飲品的輔助調節血壓功效,結果顯示當 SHR 經餵食不同 GABA 含量之單方飲品及複方飲品八週後,各實驗組均具有抑制 SHR 大鼠收縮壓上升之功效,其抑制的效果和所含的 GABA 含量呈劑量效應,當餵食劑量在 20 mg/kg 時,抑制率可達 5.48%。綜合以上結果可知,桑葉可以作為優良的機能性產品原料,而且所製作之機能性產品具有一定之生理調節功效。
Mulberry leaf is one kind of Chinese herb with functions as relief of heart strock and detoxification cited in Bencao Gangmu. Mulberry leaf is an edible herb with many bioactive substances, including amino acids, flavonoid compounds, alkaloids and gamma&;#8722;aminobutyric acid (GABA). Among those active components, GABA is the most abundant. Therefore, in this study, we used mulberry leaves to develop the mulberry leaves tea contained high concentration of many functional compounds, and to manufacture different kinds of health food products. Moreover, we evaluated the effects on modulation of blood pressure by these products. The results showed that functional compounds in the mulberry leaves increased significantly by successive aerobic and anaerobic fermentations processing, the concentration of GABA was increased with the successive aerobic and anaerobic fermentation time. The concentration of GABA was reached the highest amount, when the mulberry leaves tea was carried on three series of aerobic and anaerobic fermentations. However, the total phenolics, flavonoids and superoxide dismutase activity had the highest levels when the mulberry leaves tea was performed two series of aerobic and anaerobic fermentations, with the contents of 7.33 mg/g, 4.21 mg/g and 151.28 U/g for total phenolics, flavonoids and superoxide dismutase activity, respectively. Thus, two series of aerobic and anaerobic fermentations were used in mulberry leaf product development. The contents of functional compounds, angiotensin converting enzyme inhibitory activity and storage stability among Tea bag, beverage and compounded beverage were evaluated. The results showed the content of GABA for tea bag, beverage and compounded beverage were 3.79, 12.08 and 11.11 mg/g, respectively, and the angiotensin converting enzyme inhibitory activity for each content were 11.86, 78.74 and 73.79%, respectively. From the results of three months storage test showed all functional compounds had no significant differences. Finally, spontaneously hypertensive rats (SHR) taken as were the animal model in the evaluation of blood pressure modulation through mulberry leaf tea beverage and compounded beverage. The results showed inhibition on ascent of systolic blood pressure of spontaneously hypertensive rats after eight weeks feeding. The inhibition ability and GABA content exhibited a dose&;#8722;dependent relationship. The inhibition rate was reashed highest amount about 5.48%, when oral administration dosage at 20 mg GABA/kg body weight. To sum up, mulberry leaf can be a quality material for functional food with contribution to modulation of physiological functions.
摘要 I
Abstract III
目錄 V
圖次 VIII
表次 IX
第一章 文獻回顧 1
一、桑葉 2
(一) 簡介.. 2
(二) 桑葉之型態 2
(三) 桑葉之生理活性物質及功效 3
(四) 相關研究 10
(五) 桑葉未來發展 12
二、中草藥與調節血壓之相關介紹 13
(一) 山楂 13
(二) 天麻 14
(三) 刺五加 15
三、高血壓 17
(一) 簡介 17
(二) 高血壓之分類 17
(三) 高血壓之治療 20
(四) 輔助調節血壓功效保健食品之開發 23
第二章 不同發酵程度對桑葉茶機能性成分及血管收縮素轉換酵素活性之影響 24
摘要 25
前言 26
實驗架構 27
一、材料與方法 28
(一) 實驗材料及儀器 28
(二) 桑葉茶製程比較 31
(三) 一般組成分分析 32
(四) 礦物質元素含量分析 35
(五) 樣品液製備 36
(六) 總酚含量分析 36
(七) 類黃酮含量分析 36
(八) 綠原酸及類黃酮化合物之分析與定量 37
(九) 胺基酸含量分析 38
(十) γ-胺基丁酸含量分析 38
(十一) 血管收縮素轉化&;#37238;抑制活性測定 39
(十二) 類超氧歧化&;#37238;活性分析 40
(十三) 統計分析 41
二、結果與討論 42
三、結論 56
第三章 桑葉新產品之開發及機能性成分分析 57
摘要 58
前言 59
實驗架構 60
一、材料與方法 61
(一) 實驗材料及儀器 61
(二) 桑葉新產品製程 65
(三) 一般組成分分析 65
(四) 礦物質元素含量分析 67
(五) 消費者型嗜好性感官品評分析 67
(六) 貯藏試驗 67
(七) pH 值 67
(八) 色澤分析 68
(九) 可溶性固形物含量分析 68
(十) 茶包茶湯製備 68
(十一) 總酚含量分析 68
(十二) 類黃酮含量分析 68
(十三) 綠原酸及類黃酮化合物之分析與定量 68
(十四) 胺基酸含量分析 68
(十五) γ-胺基丁酸含量分析 69
(十六) 血管收縮素轉化&;#37238;抑制活性測定 69
(十七) 類超氧歧化&;#37238;活性分析 69
(十八) 統計分析 69
二、結果與討論 70
三、結論 90
第四章 以動物試驗評估桑葉飲品之調節血壓功效 91
摘要 92
前言 93
實驗架構 94
一、材料與方法 95
(一) 實驗材料與儀器 95
(二) 降血壓功效性評估 97
(三) 統計分析 103
二、結果與討論 104
三、結論 133
總結論 134
參考文獻 135

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