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研究生:林書玉
研究生(外文):Lin, Shu-Yu
論文名稱:紅豆蔻揮發性及抗氧化成分之研究
論文名稱(外文):Studies on Volatile and Antioxidative Components of fruit of Alpinia galanga
指導教授:蘇正德, 喬長誠
指導教授(外文):Jeng-De Su, Charng-Cherng Chyau
學位類別:碩士
校院名稱:東海大學
系所名稱:食品科學系
學門:農業科學學門
學類:食品科學類
論文種類:學術論文
論文出版年:1997
畢業學年度:85
語文別:中文
論文頁數:119
中文關鍵詞:紅豆蔻揮發性抗氧化性
外文關鍵詞:Alpinia galangavolatileantioxidative
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本研究探討紅豆蔻之揮發性成分及抗氧化成分,主要分成以下二個項目:
(1)紅豆蔻之揮發性成分

利用各種方法﹝水蒸氣蒸餾法、水蒸氣蒸餾溶劑萃取法、上部空隙吹除捕
捉法及不同壓力條 件之超臨界萃取法(SFE)﹞萃取紅豆蔻粉末所得揮
發性萃取物分析其化學組成之差異性,並 進行數種揮發性萃取物與不同
溶劑直接萃取之萃取物其抗氧化性之比較。結果顯示,紅豆蔻

各種揮發性萃取物經GC及GC-MS分離鑑定,共分離出41種化合物,其中鑑
定出醛類1種,酮類 2種,醇類3種,單帖烯氧化物2種,碳氫化合物2種(
包括單帖烯及倍半帖烯化合物),酯類2 種,脂肪族化合物2種及酚型化
合物2種等16種化合物。此41種化合物在總萃取率上依序為: SFE
3000psi>水蒸氣蒸餾-溶劑萃取法>水蒸氣蒸餾法>SFE 4000psi>SFE
2000psi>上部 空隙吹除捕捉法。各種萃取物之抗氧化性利用硫氰酸鐵
法檢測,其強弱依序為:BHA>α-生 育醇>甲醇萃取物>SFE 3000psi
>乙酸乙酯萃取物>正己烷萃取物>SFE 4000psi>SFE 20 00psi>水蒸
氣蒸餾法>水蒸氣蒸餾-溶劑萃取法>對照組。

(2)紅豆蔻甲醇萃取物之抗氧化成分

紅豆蔻粉末依序以正己烷、乙酸乙酯及甲醇,過濾、濃縮後檢測其抗氧化
性,三種溶劑萃取 物之抗氧化性依序為BHA>α-生育醇>甲醇萃取物>
乙酸乙酯萃取物>正己烷萃取物>對照組 。選擇具抗氧化性之紅豆蔻甲
醇萃取物經Amberlite XAD-7樹脂液相管柱層析及Toyopeal HW- 40F膠質
過濾層析區分出顯現強抗氧化性的沖提部分,再利用高效液相層析法分離
與純化,並 以各種光譜分析法加以鑑定,獲得methyl paraben (1)、4-(
hydromethyl)-1,2-benzenediol (2)、3,4-dihydrobenzaldehyde(3)、p-
coumaric acid(4)、trans 3-(4-hydrophenyl)-2-pr openal(5)、3-(4-
hydrophenyl)-propene(6)等六種純化物質。此六種化合物皆屬於酚型化
合 物,2與3及5與6是以混合物形態分離出來。利用硫氰酸鐵法檢測純化
物質之抗氧化性,得知其抗氧化力強弱依為BHA > 5 and 6 > α-生育醇
> 2 and 3 > 4 > 1 > 對照組。
The purposes of this study were to investigate volatile and
antioxidative components of fruit of Alpinia galanga (L.)
Swartz.. The results are listed as following :

(1) Volatile components of fruit of Alpinia galanga
The purpose of this study section was to determinate the
chemical compositions and antioxidative activities of
volatile extracts from fruit of Alpinia galanga (L.)
Swartz by various extractions, including steam
distillation, Likens-Nickerson extraction, headspace
adsorption and supercritical carbon dioxide extraction (SFE)
under different pressure conditions (2000psi,3000psi,4000
psi ). The 41 components of the volatile extracts had
been isolated and by GC-MS. Sixteen volatile components
were identified , including 1 aldehydes, 2 ketones, 3
alcohols, 2 monoterpene oxides, 2 hydrocarbons, 2 esters, 2
aliphatics and 2 phenol compounds. The total extraction yields
of the major components by different methods were in the
order of SFE 3000psi > Likens-Nickerson extraction > steam
distillation >SFE 4000psi > SFE 2000psi > headspace
adsorption. The antioxidative activities of the
volatile extracts were analyzed by the ferric
thiocyanate method and compared with BHA and α-tocopherol and
their relative activity was BHA > α-tocopherol > methanol
extract > SFE3000psi > ethyl acetate extract > n-
hexane extract > SFE4000psi > SFE2000psi > steam
distillation > Likens-Nickerson extraction >control.

(2) The antioxidative components from the methanol extract of
fruit of Alpinia galanga

Fruit of Alpinia galanga (L.) Swartz. was extracted with n-
hexane, ethyl acetate and methanol successively. The
antioxidative activity of the extracts was determined by
the ferric thiocyanate method. The antioxidative
efficiency was in the order of BHA > methanol extract
> ethyl acetate extract > α-tocopherol > n-hexane > control.
The methanol extract of the fruits was fractionated and isolated
by various chromatographies to obtain six isolated
compounds which were identified as methyl paraben (1)、4-(
hydromethyl)-1,2-benzenediol(2) 、3,4-dihydrobenzaldehyde(3)
、p-coumaric acid(4)、trans 3-(4-hydrophenyl)-2-propenal(5)
、3-(4-hydrophenyl)-propene(6). The mixture of 5 and 6 was
as well as the mixture of 2 and 3 that couldn''t be further
isolated by the chromatographies. The antioxidative efficiency
is in the order of BHA>5 and 6 > α-tocopherol > 2 and 3 > 4 >
1 > control by the
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