臺灣博碩士論文加值系統

桑椹屬於桑科(Moraceae)桑屬(Morus)植物，英文名為Mulberry，為多年生落葉果樹是台灣春季盛產的水果之一。本研究利用柱相層析進行桑椹成分的單離純化，從桑椹果實中分離得到五個不同的化合物，分別為β-sitosterol、scopoletin、rutin、quercetin和kaempferol；其中以scopoletin、rutin、quercetin和kaempferol為指標成分，開發HPLC分析方法，經確效試驗之驗證，得到安定且值得信賴之定量法，並利用此法進行不同品種(系)、不同部位和桑椹酒不同釀造時期之定量分析，探討其品質之差異性；並以DPPH的清除能力探討其抗氧化活性。研究結果顯示，若針對不同部位而言，由HPLC的定量上得知，scopoletin在果實中的含量為最高；而rutin則在葉片中的含量為高；而quercetin方面，則以黑色果實的含量較高；而kaempferol方面，僅在枝條含量較高，其餘部位含量較低；在抗氧化能力方面可發現，總酚類、總類黃酮和DPPH自由基的清除能力皆以葉部為最高。若針對不同的品種(系)而言，在HPLC的定量上皆以果桑的總含量為最高，以台桑2號(M. alba)含量為最低；然而在抗氧化方面，總酚類、總類黃酮和DPPH自由基的清除能力在枝條及果實上皆以果桑(M. atropurpurea)為最高，而在葉片上，則以長果桑(M. laevigata)的值為較高，皆以台桑2號(M. alba)值為最低。在釀酒方面，以不同的釀酒時期而言，scopoletin和rutin在發酵初期其成分含量較高，而quercetin和kaempferol則在儲存期含量為較高。

M. atropurpurea, M. laevigata and M. alba belong to the family Moraceae and genus Morus. Mulberry is a perennial fruit tree producing many fruits during spring. The chemical constituents of the fruits of M. atropurpurea were purified with column chromatography. The compounds were purified and identified include β-sitosterol, scopoletin, rutin, quercetin and kaempferol. Of which only four compounds, including scopoletin, rutin, quercetin and kaempferol were evaluated as indicator components by HPLC to analyze multiple components simultaneously. The method of analytical HPLC ensures high standards of quality accuracy and efficiency while testing mulberry trees. HPLC was used to analyze the component quantity within differents species, by evaluating leaves, branches, fruits and wine. In addition the antioxidant activity was measured by total phenolics, flavonoids and DPPH. Found within branches, leaves and fruits of mulberry sample solution. Results showed that scopoletin had a higher concentration in the fruits; while rutin has a higher concentration in the leaves; and quercetin has a higher concentration in the black fruits. Kaempferol had a higher concentration in the branches. The antioxidant test found that the total phenolic, flavonoids and DPPH scavenging ability is higher with in the leaves. The HPLC analysis of different species determind that M. atropurpurea had highest values of compounds and also the highest values in the total phenolic, flavonoids and the DPPH scavenging ability in the branches and fruits. The leaves of M. laevigata had higher values of antioxidant activity. However, M. alba values is last. Mulberry wine, during different fermentation times, showed that scopoletin and rutin had higher values during early fermentation time; in contrast, the quercetin and kaempferol had higher values in the storage time.

摘 要 I
Abstract II
誌 謝 IV
目 錄 V
圖表目錄 VIII
壹、前言 1
貳、文獻回顧 2
一、桑樹之簡介 2
(一)桑樹之品種(系)及生理 2
(二)桑椹對人體之益處 3
(三)地理分佈位置 7
(四)繁殖方式 7
(五)植物性狀 8
二、桑樹分類地位之演變 9
三、桑樹成分分析 10
四、桑樹之應用 11
(一)食品上的應用 11
(二)商業上的應用 11
(三)醫學上的應用 11
五、抗氧化的簡介 13
(一)自由基與活性氧的定義 13
(二)人類疾病與自由基的關係 13
(三)生物體之抗氧化防禦系統 17
(四)天然抗氧化劑的作用機制 17
(五)天然抗氧化物的種類 18
六、桑椹酒之釀造 25
(一)酒之簡介 25
(二)水果酒之簡介 25
(三)水果酒之色、香、味 26
(四)影響酒品質之因素 30
參、材料與方法 33
一、材料來源 33
二、試藥與溶媒 33
三、儀器設備 33
四、桑椹成分分離 34
(一)成分單離純化 34
(二)成分定量分析 36
五、抗氧化能力 39
(一)不同品種(系)桑椹果實之生長發育 39
(二)抗氧化成分分析及能力之測定 39
六、酒的釀造 41
(一)桑椹原料之製備 41
(二)酵母菌之培養 41
(三)實驗流程 41
(四)分析方法 41
肆、結果 44
一、桑椹的成分分離 44
(一)成分單離純化結果 44
(二)四種指標成分HPLC分析結果 44
(三)檢量線之製作 48
(四)分析方法之確效試驗 48
(五)植物體成分HPLC之分析 51
二、抗氧化能力 60
(一)桑椹果實之生長發育 60
(二)桑樹植株與香椿之總酚類化合物含量 60
(三)桑樹植株與香椿之總類黃酮化合物含量 60
(四)桑樹植株、香椿與BHA 之DPPH清除能力 61

三、酒的釀造 72
(一)桑椹汁基本物化性質 72
(二)發酵和儲存過程中一般化學組成和物理性質之變化 72
(三)桑椹酒成分之HPLC分析 73
伍、討論 77
一、桑椹的成分分離 77
(一)成分單離純化與定量結果 77
(二)桑樹植物體之定量分析 77
二、桑樹植株抗氧化成分和抗氧化能力 78
(一)總酚類化合物含量測定 78
(二)總類黃酮化合物含量測定 78
(三)DPPH清除自由基能力測定 79
三、酒的釀造 80
(一)桑椹汁基本成分分析 80
(二)發酵和儲存過程化學組成和物理性質之變化 80
(三)桑椹酒的成分分析 81
陸、結論 83
參考文獻 84
附錄 93
作者簡介 98

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