臺灣博碩士論文加值系統

紅棗（Ziziphus jujube；ZJ）是一種民俗中藥材，廣泛應用在華南地區，包括台灣。研究指出，紅棗果實含有許多的生物活性成分，如維生素C、多醣、酚酸、類黃酮和三萜烯等。目前紅棗萃取物在化妝品中的運用仍然不足。本研究表示紅棗含有高含量的碳水化合物（30.61±0.10），粗蛋白（4.83±0.29）；總酚（2.51±0.01g / 100g，乾重）和類黃酮（2.31±0.01 / 100g，乾重）和花青素（24.72±0.03mg / 100g，乾重）。以紅棗果實可得五種不同的多醣體劃分，即ZJ-1（熱水萃取並配合三倍酒精之沉澱物）；ZJ-2（2%NaOH萃取並經等電點pI=4之沉澱物）；ZJ-3（2％NaOH萃取並經3倍酒精沉澱）；ZJ-4（10%KOH萃取經等電點pI=4之沉澱物）；和ZJ-5（10％KOH萃取經3倍酒精沉澱）。而五個多醣體劃分收率（％）分別為：ZJ-1（8.13±0.02），ZJ-2（1.95±0.02），ZJ-3（0.48±0.003），ZJ-4（0.025±0.001）和ZJ-5（0.030±0.02），平均分子量（kDa）：ZJ-1（186.96±1.14），ZJ-2（171.02±1.22），ZJ-3（188.05±1.18），ZJ-4（1434.16±1.20）和ZJ-5（485.44±1.31）。五個多醣體劃分胜肽（％）和碳水化合物（％）所得分別如下：ZJ-1（28.85±0.27； 29.40±0.30）；ZJ-2（47.77±0.50； 29.31±0.13）；ZJ-3（32.95±0.68；38.34±0.39）；ZJ-4（23.46±0.12； 66.31±0.18）；和ZJ-5（8.07±0.81；58.27±0.20）。此外，有高含量的醣醛酸（％），分別為ZJ-1（31.00±0.15），ZJ-2（31.95±0.10），ZJ-3（49.85±0.04），ZJ-4（33.27±0.09）和ZJ-5（52.86±0.08）。五個多醣體劃分之抗氧化能力由大而小分別：DPPH自由基清除能力，ZJ-2≈ZJ-3> ZJ-1> ZJ-4> ZJ-5；螯合亞鐵能力，ZJ-3>ZJ-2>ZJ-1≈ZJ-4≈ZJ-5（均非常低，低於28％）；羥基自由基清除能力，ZJ-1>ZJ-5≈ZJ-3≈ZJ-2> ZJ-5； 超氧自由基清除能力，ZJ-2≈ZJ-3> ZJ-3 = ZJ-4> ZJ-1。所有紅棗多醣體劃分經由單糖組成分析發現幾乎由葡萄糖所構成（mole％）：ZJ-1（99.15±0.06），ZJ-2（99.86±0.04），ZJ-3 （94.40±0.05），ZJ-4（97.69±0.04）和ZJ-5 （96.86±0.05）。另外，各紅棗多醣體劃分含有少量單醣，如ZJ-1和ZJ-2（鼠李糖，肌醇）；ZJ-3（鼠李糖、阿拉伯糖和肌醇），ZJ-4（鼠李糖、木糖和肌醇），ZJ-5（鼠李糖、岩藻糖和核糖）。在胜肽及胺基酸組成也有顯著的差異，各紅棗多醣體劃分發現的胺基酸組成如下（Wt％）：ZJ-1，異白胺酸（37.3），丙胺酸（11.8），纈胺酸（11.0）和白胺酸（10.0）；ZJ-2甲硫胺酸（40.8），脯胺酸和白胺酸（8.6）；ZJ-3，異白胺酸（35.6），纈胺酸（17.2），離胺酸（14.0）和丙胺酸（11.6）；ZJ-4，天門冬胺酸（79.1）和ZJ-5，半胱胺酸（25.1），脯胺酸（13.3），組胺酸（13.0）和丙胺酸（9.0）。雖ZJ-2收率為其次（1.95±0.02%），但MW最小，胜肽含量最高並有較高的甲硫胺酸，並有高吸濕和保油性。此外，ZJ-2“不具毒性”，因此選擇ZJ-2用於製備乳液。結果表明，添加ZJ-2之乳液可以被接受以及可以商業化的品牌參考。本篇研究結果顯示天然存在的多醣（如紅棗多醣體ZJ-2）可能成為醫學美容和護膚的新型材料。

"Ziziphus jujube "(ZJ) is a folkloric chinese medicinal plant in widely used Southern China including Taiwan. Fruits of Z. jujuba have been reported to exhibit a variety of biological active components such as vitamin C, polysaccharides, phenolic acid , flavonoids and triterpenes. The application of fruit extract to cosmetic use is still lacking. Study indicated that ZJ fruits characteristically contained(in %)high carbohydrate (30.6±0.1), crude protein (4.83±0.29) , total phenolics (2.51±0.01g/100g, dry basis) and flavonoids (2.31±0.01/100g, dry basis) and anthocyanin (24.7±0.03 mg/100g, dry basis). Five different polysaccharide fractions from ZJ fruits were obtained i.e. ZJ-1 (the 3-fold ethanol precipitate from hot water extracts) , ZJ- 2 (the isoelectric precipitate from 2% NaOH extracts) , ZJ-3 (the 3-fold ethanol precipitate from 2% NaOH extracts) , ZJ-4 (the isoelectric precipitate from 10% KOH extracts) , and ZJ-5 (the 3-fold ethanol precipitate from 10% KOH extracts). The yield was (in %): ZJ-1 (8.13±0.02) , ZJ-2 (1.95±0.02) , ZJ-3 (0.48±0.003) , ZJ-4 (0.025±0.001) , and ZJ-5 (0.030±0.02) , each having mean MW (in kDa) :ZJ-1 (186.96±1.14) , ZJ-2 (171.02±1.22) , ZJ-3 (188.05±1.18), ZJ-4(1434.16±1.20) , and ZJ-5 (485.44±1.31) , respectively. The peptide- and carbohydrate moieties (in %) of each fraction were: ZJ-1 (28.85±0.27, 29.40±0.30) , ZJ-2 (47.77±0.50,29.31±0.13) , ZJ-3 (32.95±0.68 , 38.34±0.39) , ZJ-4 (23.46±0.12,66.31±0.18) , and ZJ-5 (8.07±0.81 , 58.27±0.20). In addition , the uronic acid content (%) was astonishingly high, yielding ZJ-1 (31.00±0.15) , ZJ-2 (31.95±0.10) , ZJ-3 (49.85±0.04) , ZJ-4 (33.27±0.09) , and ZJ-5 (52.86±0.08) , respectively. The order regarding antioxidative capability was (in order of decreasing) : for DPPH radical scavenging , ZJ-2 = ZJ-5 >ZJ-1 >ZJ-4> ZJ-3, for Fe2+-chelating, ZJ-3 > ZJ-2 >ZJ-1 ≈ ZJ-4 ≈ ZJ-5 (all were very low, below 28%) , for hydroxyl radical scavenging , ZJ-1 > ZJ-3 ≈ ZJ-2 >ZJ-4> ZJ-5 , for scavenging of superoxide anion radicals, ZJ-2 ≈ ZJ-3 > ZJ-3 =ZJ-4> ZJ-1. All fractions almost contained exclusively glucose (in mole %) : ZJ-1 (99.15±0.06) , ZJ-2 (99.86±0.04) , ZJ-3 (94.40±0.05) , ZJ-4 (97.69±0.04) , and ZJ-5 (96.86±0.05). in addition, sepecifically, each fraction contained certain minor monosaccharide, such as ZJ-1 and ZJ-2 (rhamnose , myoinositol), ZJ-3 (rhamnose, arabinose, and myoinositol) , ZJ-4 (rhamnose, xylose , and myoinositol) , ZJ-5 (rhamnose , fucose , and ribose).The amino acid composition presnt in the peptide moiety also varied greatly , the major amino acid found in each fraction were (in Wt %): ZJ-1 , isoleucine (37.3), alanine (11.8) , valine (11.0) , and leucine (10.0) , ZJ-2 , Methionine (40.8), leucine (8.6) and isoleucine(8.5), ZJ-3, isoleucine (35.6) , valine (17.2) , lysine (14.0) , and alanine (11.6) , ZJ-4 , aspartic acid (79.1) , and ZJ-5 , cysteine (25.1) , glutamic acid (13.3) , histidine (13.0) , and alanine (9.0). Although ZJ-2 ranked the second abundance (1.95±0.02%) , it beneficially possessed the minimum MW , top contents of peptide moiety and methionine , moderate high moisture- and oil-absorptivity. Moreover , the ZJ-2 fraction was relatively ‘nontoxic’. Hence ZJ-2 was selected for preparation of lotion. Results indicated that the ZJ-2 incorporated lotion is acceptable as well as the commercialized reference brand. Suggestively , naturally occurring polysaccharides may become a novel material for medical beauty and dermatological protectives.

中文摘要……………………………………………………………………….I
英文摘要……………………………………………………………………...III
目錄…………………………………………………………………………...V
表目錄……………………………………………………………………….VII
圖目錄………………………………………………………………...…….VIII
壹、前言………………………………………………………………………..1
貳、文獻回顧…………………………………………………………………..2
2.1、紅棗介紹……………………………………………………………….2
2.1.1紅棗基本組成成分…………………………………………………...2
2.1.2紅棗的營養成分及生物活性成分…..…………………………..…6
2.1.3紅棗的保健功效………..………………………………………….10
2.2多醣介紹……………………………………………………………….12
2.2.1多醣的藥理活性………..………………………………………….15
2.2.2多醣在化妝品產業之應用…….………………………………….19
2.3 化妝品之保濕功用…………………………………………………...21
2.3.1水分對皮膚之重要性……………………………………………...21
2.3.2皮膚乾燥成因…..………………………………………………….21
2.3.3保濕劑之功用……………………………………………………...21
2.4化妝品之乳液介紹……………………………………………………22
參、材料與方法………………………………………………………….…..24
3.1實驗架構…………………………………………………………….…24
3.2實驗材料…………………………………………………………….…25
3.3.1實驗樣品…………………………………………………………...25
3.3.1實驗試藥…………………………………………………………...25
3.3.1實驗設備…………………………………………………………...26
3.3實驗方法……………………………………………………………….27
3.3.1基本成分分析……………………………………………………...27
3.3.2紅棗之多醣體分劃………………………………………………...29
3.3.3多醣之凝膠過濾層析……………………………………………..31
3.3.4多醣體劃分其理化分析…………………………………………..31
3.3.5多醣體之抗氧化能力分析………..………………………………33
3.3.6傅里葉紅外線光譜分析（FTIR）…………………………….....35
3.3.7細胞存活率分析（MTT）………………………………..……....35
3.3.8保油性、吸濕性試驗…………………………………………........36
3.3.9保濕性試驗………………………………………………………...36
3.3.10自製配方乳液之製備…………………………………………….37
3.3.11自製乳液之安定性試驗………………………………………….39
3.3.12自製乳液之Zeta電位分析………………………………………39
3.3.13自製乳液之問卷市調…………………………………………....39
3.3.14統計分析………………………………………………………….41
肆、結果與討論……………………………………………………………….42
4.1基本成分分析…………………………………………………………42
4.2紅棗其各多醣體劃分收率、碳水化合物、胜肽分析……………..44
4.3紅棗其多醣體劃分之凝膠過濾層析………………………………...47
4.4紅棗其多醣體劃分之醣醛酸含量…………………………………...54
4.5紅棗其多醣體劃分之單醣組成分析………………………………...56
4.6紅棗其多醣體劃分之胺基酸組成分析……………………………...58
4.7紅棗多醣體劃分其DPPH清除能力之測定...…………..………..…65
4.8紅棗多醣體劃分其螯合亞鐵能力測定……………………………...68
4.9紅棗多醣體劃分其抑制羥自由基生成之測定...…………………...71
4.10紅棗多醣體劃分其超氧自由基清除能力之測定…………...…….74
4.11紅棗多醣體劃分ZJ-2其傅里葉紅外線光譜分析…………………77
4.12紅棗多醣體劃ZJ-2其細胞存活率分析（MTT）……………………79
4.13紅棗多醣體劃分ZJ-2之吸濕、保濕、保油性測定…………………81
4.14紅棗多醣體劃分ZJ-2乳液之Zeta電位測定………………………84
4.15紅棗多醣體劃分ZJ-2乳液之安定性試驗…………………………86
4.16紅棗多醣體劃分ZJ-2乳液之問卷市調………………………….…88
伍、結論………………………………………………………………………90
陸、參考文獻…………………………………………………………………91

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