臺灣博碩士論文加值系統

本研究主要探討諾麗果抗氧化成分之最適化萃取及其活性分析；其過程將諾麗果實去籽，放置於60℃烘箱經過一個月烘乾研磨成粉末後，分別以改變前處理時間、前處理溫度、溶劑與重量比、乙醇濃度，作為探討諾麗果肉經萃取後之類黃酮、總酚類化合物條件。並運用反應曲面法於各控制因子間的交互作用中找出最適化實驗操作條件。進一步以其最適化之萃取條件萃取諾麗果肉所含類黃酮及總酚，進行抗氧化特性分析。
諾麗果肉乙醇萃取總酚化合物含量，最大化條件為：諾麗果肉樣品秤取克數為2.5 g、時間3小時、溫度45.757℃、溶劑與重量比20 ml/g、乙醇濃度40%，可得最大產率8.4586 mg/g。
諾麗果肉乙醇萃取類黃酮化合物含量，最大化條件為：諾麗果肉樣品秤取克數為2.26 g、時間2小時、溫度60℃、溶劑與重量比22.121 ml/g、乙醇濃度40%，可得最大產率5.9568 mg/g。
抗氧化特性分析其還原力、清除DPPH自由基能力、螯合亞鐵籬子能力之研究。總酚及類黃酮萃取液在10000 ppm時，其螯合能力分別為：52%、64.5%；清除DPPH自由基能力為：62.9%、56.8%、還原力之吸收值為3.932、3.517。


關鍵字：諾麗果、萃取、類黃酮、總酚、抗氧化

This study mainly explores the optimal extraction and activity analysis of antioxidant components of Noni fruit. The seed was removed from the Noni fruit, and dry it into powder at a temperature of 60 ° C for one month. By changing the pretreatment temperature, the solvent to weight ratio, the ethanol concentration, and explore the conditions for the optimal extraction of flavonoids and total phenolic compounds by Noni fruit. The reaction surface method was used to find the optimal experimental operating conditions in the interaction between the control factors. Further, the total phenol and flavonoids of Noni fruit were optimized for extraction conditions, and the antioxidant properties were analyzed.
The results of this study showed that the optimum conditions for extracting total phenolic compounds from noni pulp were: 2.5 g of Noni pulp sample, 3 hours, temperature 45.75° C, solvent to weight ratio of 20 ml/g, ethanol. The concentration is 40% and the maximum yield is 8.4586 mg/g.
The results of this study showed that the optimum conditions for the extraction of flavonoids from noni pulp extract were: 2.26 g of Noni pulp sample, 2 hours, temperature 60°C, solvent to weight ratio of 22.121 ml/g. The ethanol concentration is 40% and the maximum yield is 5.9568 mg/g.
　　 Antioxidant properties were analyzed as reducing power, ability to scavenge DPPH free radicals, and ability to chelate ferrous fences. When the total phenol and flavonoids were 10000ppm, their chelating ability was 52% and 64.5%, and the DPPH free radical scavenging ability was: 62.9% and 56.8%, and the absorption value of reducing power was 3.932 and 3.517, respectively.
Key words: noni fruit, extract, flavonoids, total phenol, antioxidant

中文摘要 I
ABSTRACT II
致謝 III
總目錄 V
圖目錄 VIII
表目錄 XI
第一章 緒論 1
1.1. 前言 1
1.2. 研究動機 1
1.3. 研究目的 1
第二章 文獻回顧 2
2.1. 諾麗果(Noni)簡介[13] 2
2.1.1. 原生範圍[13] 2
2.1.2. 目前主要分佈[13] 3
2.1.3. 外觀(樹、花、果實) [13] 3
2.1.4. 用途 6
2.2. 諾麗果的來源 7
2.3. 傳統諾麗果汁的製程(由左至右,上至下) 8
2.4. 諾麗果之有效成分 9
2.4.1. 總酚 9
2.4.2. 類黃酮 11
2.4.3. 賽諾寧 15
2.4.4. 東莨菪鹼[41] 16
2.5. 自由基與抗氧化介紹 17
2.5.1. 自由基如何產生[42] 17
2.5.2. 酵素抗氧化系統 19
2.5.3. 非酵素抗氧化系統(維生素系統)[51][52] 22
2.5.4. 人工合成抗氧化劑[53] 24
2.6. 反應曲面法(Response Surface Methodology) 26
2.6.1. 反應曲面設計(Response surface design) 28
2.6.2. 反應曲面最佳化(Response surface optimization) 29
第三章 研究方法 31
3.1. 實驗架構 31
3.1.1. 諾麗果粉製作流程（樣品） 32
3.1.2. 總酚/類黃酮樣品之置備及檢測流程 33
3.1.3. 抗氧化分析之製備及檢測流程 34
3.2. 實驗藥品 35
3.3. 實驗儀器與設備 36
3.4. 諾麗果萃取液之製備 43
3.5. 總酚類化合物之檢測[61] 43
3.6. 類黃酮化合物之檢測[62] 43
3.7. 諾麗果萃取液抗氧化特性分析 44
3.7.1. 諾麗果萃取液之還原力[63] 44
3.7.2. 諾麗果萃取液之清除DPPH自由基能力[64] 44
3.7.3. 諾麗果萃取液之螯合亞鐵離子能力[65] 45
第四章 結果與討論 46
4.1. 最適化萃取諾麗果總酚類化合物結果 46
4.1.1. 總酚單因子實驗萃取不同時間結果 47
4.1.2. 總酚單因子實驗前處理不同溫度結果 47
4.1.3. 總酚單因子實驗乙醇濃度結果 48
4.1.4. 總酚單因子實驗溶劑與質量比結果 48
4.1.5. 總酚最適化之反應曲面法 49
4.2. 最適化萃取諾麗果類黃酮化合物結果 54
4.2.1. 類黃酮單因子實驗萃取不同時間結果 55
4.2.2. 類黃酮單因子實驗前處理不同溫度結果 55
4.2.3. 類黃酮單因子實驗乙醇濃度結果 56
4.2.4. 類黃酮單因子實驗溶劑與質量比結果 56
4.2.5. 類黃酮最適化之反應曲面法 57
4.3. 諾麗果最適化萃取條件驗證結果(三因子) 62
4.3.1. 總酚萃取液 62
4.3.2. 類黃酮萃取液 62
4.4. 諾麗果萃取液之抗氧化特性分析 63
4.4.1. 諾麗果萃取液之還原力結果 63
4.4.2. 諾麗果萃取液之清除DPPH自由基能力結果 64
4.4.3. 諾麗果萃取液之螯合亞鐵離子能力結果 65
第五章 結論 66
第六章 參考文獻 67

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