臺灣博碩士論文加值系統

蝶豆（學名：Clitoria ternatea），是豆科蝶豆屬的植物。花瓣通常用於健康飲品和天然食品著色劑。本研究利用乾燥蝶豆花作為原料，分析不同萃取溫度蝶豆花中活性成分物質(總多酚、總類黃酮、花青素)含量，並評估其生物相容性、美白、抗氧化及抑制細菌生長活性等能力。並探討不同均質方式(磁石攪拌、水浴式超音波、探針式超音波及超高壓技術) 結合乙醇注射法，製備蝶豆花萃取物微脂粒，以利蝶豆花萃取物之活性保存與經皮吸收。此外，分別以粒徑及包覆率作為品質指標，透過田口實驗設計法探討包覆蝶豆花萃取物微脂粒的最佳化製備條件，並研究四個製備因子卵磷脂與膽固醇比例、萃取物濃度、溫度和均質方式對微脂粒的影響。
實驗結果顯示，蝶豆花在固、液比1：30、50 ℃加熱2小時之萃取物具有最高的總多酚含量48.77±4.49 mg/g及最佳的DPPH自由基清除率80.77%，具有良好的細胞相容性及美白能力。對大腸桿菌和金黃色葡萄球菌都具有抑菌效果，且對大腸桿菌抑菌效果較佳。
由田口實驗設計法發現對微脂粒粒徑之影響，以均質方式最為重要，微脂粒粒徑之最佳參數，以卵磷脂和膽固醇比例1：0.15之脂質配方、萃取液濃度0.7%、以探針式超音波粉碎機於50 ℃下製備，可獲得平均粒徑115.4±6.2 nm，包覆率41.44±5.33%的微脂粒。利用超高壓技術(HPP) 取代傳統超音波均質過程，經300 MPa高壓處理10分鐘後，可獲得粒徑最小且最均勻的微脂粒，但在更高的壓力下，微脂粒會因過度壓縮發生聚集，形成粒徑較大的微脂粒，使粒徑趨向雙分布。其作用機制，在高壓環境中，氣體溶解進入脂雙層結構，在減壓過程中，氣體從疏水性脂肪酰基鏈間快速釋放，破壞微脂粒球型結構，暫時形成高度分散的磷脂懸浮液，磷脂因凡得瓦力和疏水作用重新組成微脂粒。

Clitoria ternatea petals are commonly used in health drinks and natural food colorants due to the effect of the antioxidant, antibacterial, and preventing cardiovascular diseases. In this study, the extract of Clitoria ternatea petals extracted under different conditions were analyzed for their antioxidant components (polyphenols, flavonoids, anthocyanins), and their antioxidant capacity (DPPH free radical scavenging rate). In able to the protection of active biological activities by encapsulation techniques, the optimal parameters for the liposome of the encapsulated Clitoria ternatea petals extract were investigated by Taguchi experimental design method.
The results showed that the extract of Clitoria ternatea petals for the best antioxidant effect was extracted at 50 °C. According to the results of Taguchi method, the homogenization mode (bath ultrasonication, probe-type ultraultrasonication, and magnet stirring) had more effect than temperature, extract concentration of Clitoria ternatea petal extract and the ratio of lecithin to cholesterol for the particle size in the preparation of the encapsulated Clitoria ternatea petal extract. The optimal condition of liposomes preparation for particle size (average particle size of 115.4±6.2 nm) was the ratio of lecithin to cholesterol of 1:0.15, extract concentration of 0.7%, and the homogenization mode of probe-type ultraultrasonication. Furthermore, the mean particle diameter was significantly reduced by the ultraultrasonication power and increased by the homogenization time of ultraultrasonication. Furthermore, the liposome of Clitoria ternatea petals was prepared by High pressure processing (HPP) at a pressure of 300 MPa to obtain the minimum particle size and polydispersity index. Conclusively, the results of High pressure processing (HPP) will open up the potential for broad applications owing to smaller particle size, uniform particle distribution, and higher capacity in liposome preparation at room temperature.

摘要 I
誌謝 IV
目錄 V
圖目錄 VIII
表目錄 X
第一章 緒論 1
1.1 前言 1
1.2 研究目的 2
第二章 文獻回顧 3
2.1 蝶豆花 3
2.1.1 蝶豆花簡介 3
2.1.2 蝶豆花功能 3
2.1.3 生理活性成分 4
2.1.4 抗氧化機制 9
2.1.5 抑黑色素生成機制 10
2.1.6 抑菌機制 11
2.2 微脂粒 12
2.2.1 微脂粒簡介 12
2.2.2 微脂粒的結構 12
2.2.3 微脂粒的穩定性 16
2.2.4 微脂粒製備方式 21
2.2.5 超高壓技術 23
第三章 實驗部分 25
3.1 實驗材料 25
3.2 實驗儀器 26
3.3 實驗方法 27
3.3.1 實驗架構 27
3.3.2 蝶豆花萃取物的製備 28
3.3.3 機能性成分分析 28
3.3.4 清除DPPH自由基能力 30
3.3.5 酪胺酸酶活性抑制試驗 30
3.3.6 細胞相容性試驗 31
3.3.7 抑制細菌生長試驗 32
3.3.8 田口法實驗設計 32
3.3.9 微脂粒製備 33
3.3.10 粒徑分析 34
3.3.11 微脂粒型態之分析 34
3.3.12 表面電位量測 35
3.3.13 微脂粒包覆率測定 35
3.3.14 微脂粒安定性測試 35
3.3.15 超高壓技術處理 36
第四章 結果與討論 37
4.1 蝶豆花萃取物之機能性成分分析 37
4.1.1 總酚含量 37
4.1.2 總類黃酮含量 38
4.1.3 總花青素含量 38
4.2 蝶豆花萃取物之功能性評估 39
4.2.1 萃取液濃度對細胞活性的影響 39
4.2.2 抗氧化能力評估 40
4.2.3 萃取液濃度對抗菌活性的影響 41
4.2.4 萃取液濃度對美白能力的影響 44
4.3 微脂粒物理性質試驗 46
4.3.1 微脂粒結構 46
4.3.2 表面電位 47
4.3.3 物理穩定性 48
4.4 田口實驗法分析結果討論 50
4.4.1 田口法望小分析微脂粒之粒徑結果 50
4.4.2 田口法望大分析微脂粒之包覆率結果 53
4.4.3 重複試驗 56
4.4.3.1 最佳參數選擇 56
4.4.3.2 確認實驗 57
4.5 不同參數對微脂粒的影響 58
4.5.1 卵磷脂與膽固醇比例對微脂粒的影響 58
4.5.2 製備溫度對微脂粒的影響 60
4.5.3 包覆物濃度對微脂粒的影響 62
4.5.4 均質方式對微脂粒的影響 64
4.5.5 超音波均質時間和功率對微脂粒的影響 66
4.5.6 超高壓技術對微脂粒的影響 68
第五章 結論 77
第六章 建議 78
參考文獻 79

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