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研究生:呂慧鈴
研究生(外文):HUEI-LING LU
論文名稱:加味四物湯之製備及其抗氧化性之研究
論文名稱(外文):Studies on the Preparation and Antioxidant Properties of Fortified Syh-Wuh-Tang
指導教授:張基郁張基郁引用關係
指導教授(外文):Chi-Yue Chang
學位類別:碩士
校院名稱:大葉大學
系所名稱:生物產業科技學系碩士在職專班
學門:生命科學學門
學類:生物科技學類
論文種類:學術論文
論文出版年:2007
畢業學年度:95
語文別:中文
論文頁數:111
中文關鍵詞:抗氧化性加味四物湯儲藏水質
外文關鍵詞:Antioxidant propertiesFortified Syh-Wuh-TangStorageWater quality
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  • 被引用被引用:1
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加味四物湯是以當歸、熟地黃、白芍、川芎、大棗、龍眼肉、枸杞子、甘草、桂枝片、山楂等10種藥材,以水為溶劑,進行煎煮而成。基於傳統煎劑費時費力且不方便,煎出的藥液不易保存,本研究乃為提供消費者飲用的方便性,利用不同的加工用水(地下水、自來水及逆滲透水)製備成瓶裝加味四物湯,並分析其抗氧化性及進行色澤、感官品評及微量元素分析,以作為加工之參考。另外,亦針對其產品之包材與未來可能以保溫型態販賣,選擇經處理過之地下水萃取製備加味四物湯,進行溫度(常溫及55℃)與光照(照光及未照光)二種因子對於180天儲存期間其總酚類含量、色澤及抗氧化安定性之影響研究。
結果顯示,不同水質之pH值及金屬離子會影響加工成品之品質,其中以地下水製成者色澤較深紅;微量元素的溶出量較高;感官品評以逆滲透水製成者呈現的香氣較佳,但整體接受性則無顯著差異;抗氧化性方面,其自由基及超氧離子的清除能力表現以地下水製成者較佳。儲存安定性方面,以未照光之樣品其色澤變化較為緩和,且產品於55℃長時間儲存下會加速多酚類化合物的氧化,而降低總酚含量。在55℃下儲存對DPPH自由基清除能力具提升作用及緩和儲存初期超氧陰離子清除能力之降低,但也會加速初期還原力與總抗氧化力的下降,而照光與未照光儲存對其抗氧化性影響不顯著。
Fortified Syh-Wuh-Tang is prepared by decocting with water using ten kinds of herb, including Angelica sinensis, Rehmannia glutinosa, Paeonia lactiflora, Ligusticum chuanxiong, Ziziphus jujuba, Euphoria longan, Lycium barbarum, Glycyrrhiza uralensis, Cinnamomum cassia branch, and Crataegus Pinnatifida Bunges, as materials. Due to the traditional decocting with water is time- and labor-consuming and inconvenient, and the obtained decoction can not be kept in good quality for a long period, this research was therefore conducted to utilize different kinds of water (ground water, tap water, and reverse osmosis water) to produce bottled Fortified Syh-Wuh-Tang, which is expected to be more convenient for consumers, and the antioxidant properties, color, sensory quality and trace elements of the products were studied. All the results are expected to be as references for the manufacturing of bottled Fortified Syh-Wuh-Tang. In addition, considering the packing materials and a warm-type product for selling in the future, we used the treated ground water in the factory to produce bottled Fortified Syh-Wuh-Tang and investigated the effects of temperatures (room temperature and 55℃) and light on the total phenolics, color, and stability of antioxidant activities of bottled Fortified Syh-Wuh-Tang during storage for 180 days.
The results showed that the pH values and the amount of trace metal ions of the water used for decocting had a profound effect on the quality of the products. The product prepared using ground water for decocting exhibited darker red in color and contained higher amounts of trace metal ions. The product prepared using reverse osmosis water had a higher sensory score in aroma item. The total acceptance score was not significantly different among the products prepared using different kinds of water. As for the antioxidant properties, the product prepared using ground water had the highest scavenging effects on DPPH radical and superoxide anion. For the product stability during storage, the color change of the product stored under un-lighting was less than that under lighting. When the products were stored at 55℃ and for a long period, the oxidation of the polyphenolics was accelerated and therefore the amount of total phenolics was decreased. The scavenging effect on DPPH radical could be enhanced and the decrease in superoxide anion scavenging ability during the early period of storage could be slowed when the products stored at 55℃, however, the decrease in reducing power and total antioxidant capacity of the products was expanded. The antioxidant properties of the product during storage were not significantly affected by the light.
 目錄
封面內頁
簽名頁
授權書 iii
中文摘要 iv
英文摘要 v
誌謝 vii
目錄 viii
圖目錄 xii
表目錄 xiv

1. 緒論1
2. 文獻回顧4
2.1中醫藥的起源4
2.2四物湯方劑的由來4
2.3四物湯命名及藥理研究5
2.4加味四物湯及中藥材簡介7
2.4.1 當歸(Radix Angelicae Sinensis)8
2.4.2 川芎(Chuanxiong Rhizoma)10
2.4.3 熟地黃(Rehmanniae Radix)12
2.4.4 芍藥(Paeoniae alba Radix)14
2.4.5 枸杞(Lycii Fructus)16
2.4.6 桂枝(Cinnamomi Cortex)17
2.4.7 甘草(Glycyrrhizae Radix)19
2.4.8 大棗(Zizyphi inermis Fructus)21
2.4.9 山楂(Crataegi Fructus)23
2.4.10 龍眼肉(Arillus Longan)25
2.5中草藥成分之特性26
2.6微量元素與中草藥的關係26
2.6.1 銅(Copper)32
2.6.2 鐵(Iron)32
2.6.3 錳(Manganese)33
2.6.4 鋅(Zine)34
2.7 自由基、抗氧化劑與生物體之影響34
2.7.1老化的自由基學說34
2.7.2 抗氧化劑的作用機制35
2.7.3 天然抗氧化成分-酚類化合物(Phenolic compounds)37
2.8 抗氧化活性測定法42
2.8.1 α,α-Diphenyl-β-picrylhydrazyl (DPPH)自由基清除能力之測定42
2.8.2清除超氧陰離子能力之測定43
2.8.3還原力之測定44
2.8.4總抗氧化能力(Total Antioxidant Capacity)45
3. 實驗材料與方法46          
3.1 實驗材料46
3.1.1 加味四物湯46
3.1.2 藥品46
3.1.3 儀器設備48
3.2試驗設計49
3.3 實驗方法49
3.3.1 加味四物湯之製備49
3.3.2 水質一般分析51
3.3.3 一般組成分析51
3.3.4 抗氧化特性分析52
3.3.5 總酚類化合物含量之測定(Total phenolics estimation)53
3.3.6加味四物湯色澤分析54
3.3.7感官品評分析—消費者喜好性品評(consumer hedonic test)54
3.3.8 統計分析54
4. 結果與討論55
4.1以不同水質製備所得加味四物湯之品質分析55
4.1.1 加味四物湯製備用水之水質分析55
4.1.2以不同水質製備所得加味四物湯之pH值及微量元素分析57
4.1.3以不同水質製備所得加味四物湯之一般組成分析59
4.1.4以不同水質製備所得加味四物湯之酚類化合物含量61
4.1.5以不同水質製備所得加味四物湯之色澤分析61
4.2以不同水質製備所得加味四物湯之感官品評分析63
4.3以不同水質製備所得加味四物湯之抗氧化性66
4.4加味四物湯之儲存安定性70
4.4.1儲存期間總酚類化合物含量的變化70
4.4.2 儲存期間色澤的變化72
4.4.3儲存期間抗氧化性的變化77
5. 結論88
參考文獻90

圖目錄
圖2.1 當歸8
圖2.2 川芎10
圖2.3 熟地黃12
圖2.4 芍藥14
圖2.5 枸杞16
圖2.6 桂枝17
圖2.7 甘草19
圖2.8 大棗21
圖2.9 山楂23
圖2.10 龍眼肉25
圖2.11 感應耦合電漿原子發射光譜儀31
圖2.12 BHA、BHT、PG、TBHQ 的化學結構36
圖2.13 阿魏酸之化學結構40
圖2.14類黃酮之化學結構41
圖3.1本研究之試驗流程50
圖4.1以不同水質製備所得加味四物湯之色澤分析64
圖4.2加味四物湯於室溫與55℃儲存期間其總酚類化合物含量的變化71
圖4.3加味四物湯於室溫下照光與未照光儲存期間其總酚類化合物含量的變化73
圖4.4加味四物湯於室溫下照光與未照光儲存期間其Hunter L值的變化74
圖4.5 加味四物湯於室溫下照光與未照光儲存期間其Hunter a值的變化75
圖4.6 加味四物湯於室溫下照光與未照光儲存期間其Hunter b值的變化76
圖4.7 加味四物湯於室溫與55℃儲存期間其DPPH自由基清除能力的變化78
圖4.8 加味四物湯於室溫下照光與未照光儲存期間其DPPH自由基清除能力的變化79
圖4.9 加味四物湯於室溫與55℃儲存期間其清除超氧陰離子能力的變化80
圖4.10 加味四物湯於室溫下照光與未照光儲存期間其清除超氧陰離子能力的變化82
圖4.11 加味四物湯於室溫與55℃儲存期間其還原能力的變化83
圖4.12 加味四物湯於室溫下照光與未照光儲存期間其還原能力的變化84
圖4.13 加味四物湯於室溫與55℃儲存期間其總抗氧化能力的變化86
圖4.14 加味四物湯於室溫下照光與未照光儲存期間其總抗氧化能力的變化87

表目錄
表2.1 飲用水水質項目對人體健康的影響29
表2.2 天然抗氧化劑之來源38
表4.1 加味四物湯製備用水之水質分析56
表4.2 以不同水質製備所得加味四物湯之pH值及微量元素分析58
表4.3 以不同水質製備所得加味四物湯之一般組成分60
表4.4 以不同水質製備所得加味四物湯之總酚含量62
表4.5 以不同水質製備所得加味四物湯之感官品評分數65
表4.6 以不同水質製備所得加味四物湯之DPPH自由基清除能力、清除超氧陰離子清除能力、還原力及總抗氧化能力69
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