臺灣博碩士論文加值系統

酪胺酸酶是黑色素生成路徑的關鍵酵素，除了影響食品品質之外，也造成皮膚色素沈澱，藉由酪胺酸酶活性的抑制，可阻斷黑色素生成路徑。根據文獻，類黃酮化合物除了作為抗氧化劑之外，也具有作為酪胺酸酶抑制劑的潛力。蝶豆的花瓣中含有豐富的花青素與黃酮醇苷，因此普遍應用於嗜好性飲品或作為染料使用，近期陸續被引進台灣栽種。本研究第一部分以屏東地區之蝶豆，進行不同部位(花瓣、葉、種子、莖)抗氧化成分(總酚、總類黃酮含量及HPLC分析)及抗氧化活性(FRAP還原能力、DPPH自由基清除能力)等分析，篩選出有效部位。第二部分藉由不同水解處理(熱、酸、鹼及酵素水解)提升具抑制酪胺酸酶活性之類黃酮含量，並且觀察各水解處理於褐變的抑制能力。

結果顯示，蝶豆花瓣、葉子、莖與種子之部位中，以花瓣之總酚與類黃酮含量為最為豐富，HPLC分析後發現morin與rutin為主要之類黃酮成分。第二部分在各種水解處理中，發現酸水解處理可有效釋放keampferol, myricetin, quercetin等類黃酮成分，這些類黃酮化合物在酪胺酸酶活性抑制與銅離子螯合能力中皆具有顯著的效果，其中以quercetin效果最佳，其次為kaempferol、myricetin及morin。鹼水解處理無法保留有效類黃酮成分；酵素水解處理者，quercetin顯著增加，可能來自rutin去糖基的結果。若比較四種水解處理液之酪胺酸酶活性抑制能力，則以酸水解者最高，達到80%抑制率，酵素水解者次之，達到72.38%，熱與鹼處理效果則不顯著。抗氧化成分方面，總酚含量在熱、酸、酵素水解處理皆有顯著提升的效果，各提升為對照組的1.11, 1.14, 1.33倍；但鹼水解處理者僅增加1.05倍；總類黃酮方面結果類似，以酸水解及熱處理者具良好提升效果，但鹼處理及酵素處理者反而顯著降低。進一步分析發現，總類黃酮含量與FRAP還原能力呈現正相關性。DPPH自由基清除能力則以熱處理與控制組相近，其他水解處理皆顯著降低。

綜合上述結果得知，以酸水解處理可顯著提升抑制酪胺酸酶活性的類黃酮含量，有最佳抑制褐變之效果，酵素性水解處理者次之，故蝶豆花瓣具有作為酪胺酸酶抑制劑之開發潛力。

Tyrosinase, a crucial enzyme in melanin synthetic pathway, not only affects the quality on food, but also leads to the pigmentation on human skin. Therefore, inhibition of tyrosinase activity may block down the melanin synthetic pathway and maintain the color. According to the literatures, flavonoid compounds in addition to be antioxidant, also can be a potential tyrosinase inhibitor. Butterfly pea petal contain abundant anthocyanin and flavonol glycosides, it’s common to be applied on drinks and pigment, also introduced to Taiwan for growing. In this study, the first parts was to analysis the antioxidant composition (total phenolic, flavonoid content and HPLC analysis) and capacity (FRAP reducing power and DPPH scavenging activity) in different parts of butterfly pea from Pingting, and select the effective part for analyzing the tyrosinese inhibitory activity. The second part is to use different hydrolysis treatments (thermal, acid, alkali and enzymatic hydrolysis) to increase the extraction of flavonoid composition, which has tyrosinase inhibition activity, in order to enhance the inhibitory activity.

Results showed that, petal showed the most abundant part of total flavonoid and phenolic content when comparing with the other parts (leaves, stems and seeds) of butterfly pea. We also found that morin and rutin were the major flavonoids in butterfly pea by HPLC analysis. In second part of each hydrolysis treatments, we found that keampferol, myricetin and quercetin could be released by acid treatment. These flavonoid compounds also showed the significant effect in tyrosinase inhibitory activity and copper chelating capacity, among them, quercetin has an hgihest activity, secondly is kaempferol, myricetin and morin. On the other hand, alkali hydrolysis treatment couldn’t retain flavonoids effectively, but enzymatic hydrolysis treatment could produce abundant quercetin by deglycosylation from rutin. Among these four hydrolysates, acid hydrolysate was found the highest (80%) tyrosinase inhibitory activity, while the enzymatic hydrolysate the second (72.38%), thermal and alkali treatment didn’t show the significant effect. On the antioxidant composition, total phenolic was significantly increased when hydrolysis by thermal, acid and enzymatic treatment (1.11, 1.14 and 1.33 times of control), but decreased in alkali hydrolysis treatment. Total flavonoid content showed the similar result, acid and thermal hydrolysis treatment showed the positive increasing effect, but alkali and enzymatic treatment decreasing significant, which also showed the positively correlated with FRAP reducing power. Only thermal treatment retained the effect on DPPH scavenging activity, other treatments were significant decreasing.

In conclusions, acid hydrolysis treatment could significantly increase the flavonoid content, enzymatic hydrolysis treatment was second, butterfly pea petal has a potential to be tyrosinase inhibitor.

中文摘要 I
Abstract III
謝誌 V
目錄 VI
圖表目錄 IX
第1章 前言 1
第2章 文獻回顧 3
2.1黑色素與其生物合成機制 3
2.1.1 皮膚構造 5
2.1.1.1表皮層 5
2.1.1.2真皮層 9
2.1.1.3皮下組織 9
2.1.2黑色素細胞 9
2.1.3 酪胺酸酶 12
2.2抑制黑色素生成 14
2.3抑制劑 16
2.3.1麴酸 16
2.3.2多酚類化合物 18
2.3.2.1黃酮醇(flavonols) 18
2.1.2.2黃烷醇(flavanols) 20
2.3.2.3黃酮(flavones) 20
2.3.2.4異黃酮(isoflavonoids) 22
2.3.3其他 22
2.4蝶豆 22
2.4.1機能性成分 23
2.4.2共色 23
2.5去糖基之應用 26
第3章 材料與方法 28
3.1試驗材料 28
3.2試驗藥品 28
3.3試驗儀器 29
3.4試驗設計 30
3.4.1蝶豆不同部位之多酚類化合物分佈與抗氧化能力之探討 30
3.4.3蝶豆花瓣經不同水解處理之美白效果與抗氧化能力之探討 30
3.5試驗方法 33
3.5.1水解處理 33
3.5.1.1熱處理 33
3.5.1.2酸(鹼)性水解處理 33
3.5.1.3酵素水解處理 33
3.5.2美白活性分析 33
3.5.2.1金屬離子螯合測定 33
3.5.2.2酪胺酸酶活性抑制測定 34
3.5.3.1總酚含量測定 34
3.5.3.2總類黃酮含量測定 34
3.5.3.3酚酸及類黃酮化合物之定性及定量分析 35
3.5.4抗氧化能力分析 36
3.5.4.1 DPPH自由基清除能力測定 36
3.5.4.2三價鐵還原/抗氧化能力測定 36
3.5.5色澤分析 36
3.5.5.1 Hunter L, a, b 36
3.5.6統計分析 37
第4章 結果與討論 38
4.1蝶豆不同部位抗氧化成分 38
4.1.1總酚含量 38
4.1.2總類黃酮含量 41
4.1.3酚酸及類黃酮化合物之定性及定量分析 43
4.2蝶豆不同部位抗氧化能力 48
4.2.1三價鐵還原能力 48
4.2.2 DPPH自由基清除能力 50
4.3多酚類化合物之美白活性探討 53
4.3.1不同多酚類化合物之銅離子螯合能力 53
4.3.2 不同多酚類化合物對酪胺酸酶活性之半抑制濃度(IC50) 55
4.4蝶豆花瓣經不同水解處理之抗氧化成分變化 59
4.4.1總酚含量 59
4.4.2總類黃酮含量 61
4.4.3多酚類化合物之HPLC分析 65
4.5蝶豆花瓣經不同水解處理之美白活性變化 77
4.5.1抑制酪胺酸酶活性 77
4.6蝶豆花瓣經不同水解處理之抗氧化能力比較 80
4.6.1三價鐵還原能力 80
4.6.2 DPPH自由基清除能力 84
第5章 結論 86
第6章 參考文獻 87
作者簡介 98

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