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研究生:謝玟珣
研究生(外文):Wen-Hsun Hsieh
論文名稱:山胡椒抗氧化性質及其抗菌性質之研究
論文名稱(外文):Study on Antioxidative and Antibacterial Activity of Litsea cubebaStudy on Antioxidative and Antibacterial Activity of Litsea cubeba
指導教授:翁瑞光翁瑞光引用關係
學位類別:碩士
校院名稱:國立宜蘭大學
系所名稱:食品科學系碩士班
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:2007
畢業學年度:95
語文別:中文
論文頁數:122
中文關鍵詞:山胡椒水蒸氣蒸餾法水蒸汽蒸餾有機萃取法抗氧化性抗菌性
外文關鍵詞:Litsea cubebasteam distillationsimultaneous steam distillation-solvent extractionantioxidative activityantibacterial act
相關次數:
  • 被引用被引用:11
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本研究以新鮮的山胡椒、經水蒸氣蒸餾法(steam distillation)及水蒸汽蒸餾有機萃取法(simultaneous steam distillation-solvent extraction; SDE)去除精油後之山胡椒等三種材料,利用甲醇、熱水以及依次利用正己烷、乙酸乙酯、甲醇、水等溶劑萃取,萃取物分別以抑制脂質過氧化能力、還原力、捕捉自由基DPPH能力、螯合鐵離子能力進行抗氧化性實驗,同時將萃取之山胡椒精油分析其組成並探討其抗菌性質。
以甲醇直接萃取三種不同處理的山胡椒,其萃取物中類黃酮與總酚類化合物的含量,在未經處理的山胡椒甲醇萃取物中含量分別為3.83 mg/g、56.51 mg/g;經水蒸氣蒸餾法去除精油後的山胡椒甲醇萃取物中含量分別為39.41 mg/g、45.15 mg/g;經水蒸氣蒸餾有機溶劑萃取法去除精油後的山胡椒甲醇萃取物中含量分別為19.50 mg/g、39.12 mg/g。三種不同處理的山胡椒利用不同溶劑依序萃取所得之山胡椒區分物,其中以甲醇區分萃取物具有較佳的還原力、捕捉DPPH自由基能力、螯合鐵離子能力與較高的總酚類化合物含量。三種不同處理之山胡椒熱水萃取物,當濃度為0.05 mg/mL時,其抑制過氧化的效果介於65.74 %~87.88 %之間。
山胡椒果實精油分析上,水蒸氣蒸餾法與水蒸汽蒸餾有機溶劑萃取法所萃取出的精油,分別鑑定出15與13個化合物,檸檬醛(citral)為其主要成分,含量分別為76.366 %與66.192 %。在抗菌實驗中,實驗進行山胡椒精油對9種不同菌株(B. subtilis BCRC 10255; E. aerogenes BCRC 10370; E. cloacae BCRC 10401; E. coli BCRC 10314; E. coli BCRC 10675; K. oxytoca BCRC 13985; P. aeruginosa BCRC 10944; S. aureus BCRC 10780; S. aureus BCRC 10781)的抑菌性,抑菌性以最低抑制濃度(minimum inhibitory concentration; MIC)表示,水蒸氣蒸餾法所萃取出的精油,對於B. subtilis 10255與 E. coli 10314之MIC為 100 ppm;E. aerogenes 10370; E. coli 10675; S. aureus 10780與 S. aureus 10781為200 ppm;E. cloacae 10401與 K. oxytoca 13985為300 ppm。
The objectives of this research were to study the antioxidative activies of extracts from Litsea cubeba fruits. There are three different treatments of Litsea cubeba, one is crude material (C), second is crude material after steam distillation (S) and third is after simultaneous steam distillation-solvent extraction (SDE). Those three different treatments of Litsea cubeba extracted by three solvent groups, methanol, boiling water and a series of n-hexane, ethyl acetate, methanol and water. The antioxidative activity of extracts was studied in terms of four different assay system: inhibition of peroxidation, reducing power, DPPH assay and chelating ferrous ions assay. This research were also to investigate antibacterial activities of essential oil extracts from Litsea cubeba.
This experiment shows, flavonoid and total phenolic contents of methanol extracts from Litsea cubeba of C, S and SDE method are 3.83 mg/g; 56.51 mg/g, 39.41 mg/g; 45.15 mg/g and 19.50 mg/g; 39.12 mg/g respectively. Comparing with other fraction of solvent extracts, the methanol fraction of Litsea cubeba showed the best reducing power, DPPH assay, chelating ferrous ions assay and highest phenolic contents. As the extracts concentration of boiling water was 0.05 mg/mL, the inhibition of peroxidation value is between 65.74 %~87.88 %.
The major constituents of the essential oils from Litsea cubeba is citral, 76.366% contents by S method and 66.192 % by SDE. There were fifteen and thirteen compounds identified in S and SDE method respectively. Comparing antibacterial activity of essential oil by S and SDE method extracted from crude material. The S method is better than SDE method during the same concentration and stain. For antibacterial activity test, there are 9 stain (B. subtilis BCRC 10255; E. aerogenes BCRC 10370; E. cloacae BCRC 10401; E. coli BCRC 10314; E. coli BCRC 10675; K. oxytoca BCRC 13985; P. aeruginosa BCRC 10944; S. aureus BCRC 10780; S. aureus BCRC 10781). The MIC (minimum inhibitory concentration) value for B. subtilis 10255 and E. coli 10314 were 100 ppm, E. aerogenes 10370; E. coli 10675; S. aureus 10780 and S. aureus 10781 were 200 ppm, E. cloacae 10401 and K. oxytoca 13985 were 300 ppm for essential oil extracted by S method.
目錄
中文摘要………………………………………………………………Ⅰ
英文摘要………………………………………………………………Ⅲ
目錄……………………………………………………………………Ⅴ
表目錄…………………………………………………………………Ⅹ
圖目錄…………………………………………………………………ⅩⅣ
壹、 前言…………………………………………………………..1
貳、 文獻整理.. ……………………………..…………………….3
一、 山胡椒之簡介…………………………………...............3
二、 精油之簡介……………………………………...............13
三、 精油之萃取方法………………………………...............14
四、 自由基與脂質氧化反應…………………………...........17
五、 植物成分之抗氧化性…………………………...............20
六、 抗氧化性質及成分測定原理……………………….......21
七、 精油之抗菌性及原理………………………...................23
參、 材料與方法…………………………………………………..26
一、 實驗材料………………………………………...............26
(一) 山胡椒…………………………………………………...26
(二) 菌種來源………………………………………………...26
(三) 試藥……………………………………………………...26
二、 實驗方法………………………………………...............28
(一) 實驗流程………………………………………...............28
(二) 山胡椒樣品之製備……………………………………...29
1 水蒸氣蒸餾法萃取精油…………………………..........29
2 水蒸氣蒸餾有機溶劑萃取法萃取精油……………......29
3 山胡椒粉末樣品之製備………………………..............29
4 山胡椒甲醇萃取液之製備……………………..............30
5 山胡椒溶劑區分萃取液之製備………………………..30
6 山胡椒水萃液之製備…………………………………..30
7 不同濃度之山胡椒精油製備…………………………..30
(三) 山胡椒樣品之分析……………………………………...33
1 一般成分分析…………………………………………….33
(1) 水分………………………………………..................33
(2) 粗脂肪………………………………………………..33
(3) 粗蛋白………………………………………………..33
(4) 灰分…………………………………………………..34
(5) 碳水化合物…………………………………………..34
2 山胡椒萃取物抗氧化性質分析……………….................35
(1) 硫氰酸鐵法…………………………………………..35
(2) 還原力測定…………………………………………..35
(3) 捕捉DPPH自由基能力之測定……………………..36
(4) 螯合鐵離子能力之測定……………………………..36
3 山胡椒萃取物之抗氧化成分分析……………………….36
(1) 總酚類化合物含量測定………………..……………36
(2) 類黃酮含量測定……………………………………..37
(3) 抗壞血酸含量測定…………………………………..37
4 山胡椒精油組成分析…………………………………….37
5 山胡椒精油抗菌試驗…………………………..………...38
6 統計分析……………………………………...…………..39
肆、 結果與討論………………………………………..................40
一、 山胡椒一般成分之探討………………………...............40
二、 山胡椒溶劑萃取液之分析……………………...............40
(一) 山胡椒甲醇萃取物之收率及過氧化抑制效果探討…...40
(二) 山胡椒溶劑區分萃取物之收率探討…………………...41
(三) 山胡椒溶劑區分萃取物之過氧化抑制效果探討……...42
(四) 山胡椒熱水萃取物之過氧化抑制效果探討…………...45
(五) 山胡椒溶劑萃取區分物抗氧化性質探討……………...46
1 還原力……………………………………………………46
2 捕捉DPPH自由基之能力………………………………47
3 螯合鐵離子之能力………………………………………49
(六) 山胡椒熱水萃取物抗氧化性質探討…………………..50
1 還原力……………………………………………………50
2 捕捉DPPH自由基之能力………………………………51
3 螯合鐵離子之能力………………………........................52
(七) 山胡椒萃取物之抗氧化成分分析……………………..52
1 山胡椒萃取物之抗氧化成分分析………………………52
2 山胡椒溶劑區分萃取物之總酚類化合物含量及其與還原力之相關性……....................................................................53
3 山胡椒熱水萃取物之總酚類化合物含量及其與還原力之相關性……............................................................................54
三、 山胡椒精油之分析………………………………..........55
(一) 山胡椒精油收率及過氧化抑制效果之探討………......55
(二) 山胡椒精油組成分析之探討…………………...….......55
四、 山胡椒精油之抗菌性探討……………………………..56
1 水蒸氣蒸餾法萃取精油之抗菌性…………...…….........57
2 水蒸氣蒸餾有機溶劑萃取法萃取精油之抗菌性………57
伍、 結論………………………………………………………….60
陸、 參考文獻…………………………………………………….62
柒、 表…………………………………………………………….74
捌、 圖…………………………………………………………….107
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