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研究生:李瑞峰
研究生(外文):JUI FENG LI
論文名稱:利用HPLC分析台灣市售紅葡萄酒與花生根、虎杖之白藜蘆醇含量
論文名稱(外文):HPLC analysis od the resveratrol contents from red wines sold in Taiwan, and from peanut root and Polygonum cuspidatum
指導教授:張竣維張竣維引用關係
指導教授(外文):CHUN WEI CHANG
學位類別:碩士
校院名稱:亞洲大學
系所名稱:生物資訊學系碩士班
學門:生命科學學門
學類:生物訊息學類
論文種類:學術論文
論文出版年:2008
畢業學年度:96
語文別:中文
論文頁數:67
中文關鍵詞:順式白藜蘆醇反式白藜蘆醇紅酒花生根虎杖
外文關鍵詞:cis-resveratroltrans-resveratrolred winepeanut rootPolygonum cuspidatum
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白藜蘆醇(resveratrol)是一種多酚類物質,存在於許多植物及食物中,例如:花生、莓類和葡萄。其中在紅葡萄酒(red wine)中含有高含量的白藜蘆醇。研究報告中也指出白藜蘆醇具有預防心血管疾病、抗氧化、抗發炎及抗癌等之生理活性。

本研究主要是以高效能液相層析儀(high performance liquid chromatography;HPLC)針對台灣市售紅葡萄酒、花生根及虎杖(Polygonum cuspidatum)來分析及測定反式(trans-)白藜蘆醇含量,篩選台灣市售十種不同產區之紅葡萄酒。分析結果發現十種市售紅葡萄酒中反式白藜蘆醇之估量介於0.46±0.04~3.35±0.13 mg/L,其中以澳洲所產之紅葡萄酒反式白藜蘆醇估量最高,含有3.35±0.13 mg/L,其次是法國波爾多所產之紅葡萄酒,其反式白藜蘆醇估量約有3.31±0.00 mg/L。若以順式與反式白藜蘆醇總估量來計算,澳洲紅葡萄酒是高於法國波爾多紅葡萄酒。在花生根及虎杖的反式白藜蘆醇含量分析實驗中發現,每公克花生根之反式白藜蘆醇之估量為 0.12±0.00 mg,每公克虎杖之反式白藜蘆醇之估量為0.59±0.00 mg,虎杖中的反式白藜蘆醇的估量較花生根高。
Resveratrol is a polyphenol compound which is distributed in plants and is present in considerable amounts in the human diet, such as peanut, berries and grapes. The red wine is also found with high content of resveratrol. It is reported that resveratrol have preventative functions for cardiovascular diseases, antioxidative effects, anti-inflammatory and anticancer activities.
This study was aimed to evaluate the trans-resveratrol contents from 10 red wines sold in Taiwan, and from peanut root and Polygonum cuspidatum using high performance liquid chromatography (HPLC). Results indicated that the content of trans-resveratrol was from 0.46±0.04 to 3.35±0.13 mg/L in red wines. The red wine from Australia showed higher resveratrol content (3.35±0.13 mg/L) than the others. Peanut root had 0.12 mg/g trans-resveratrol, and Polygonum cuspidatum had 0.59±0.00 mg/g respectively. According to these results, the Polygonum cuspidatum had higher content of trans-resveratrol than peanut root.
第一章 序 論 -01
第一節 前言 -01
第二節 文獻回顧 -04
一、自由基與抗氧化防禦系統-04
二、葡萄的分類-07
三、葡萄酒的分類與功效-08
四、天然物一般萃取技術-16
第二章 白藜蘆醇介紹-17
第一節 白藜蘆醇的發展歷史-17
一、白藜蘆醇的發現-17
二、白藜蘆醇的生理活性-18
第二節 白藜蘆醇的分類與功效-19
一、白藜蘆醇的化學結構-19
二、白藜蘆醇的功效-21
第三節 天然物中的白藜蘆醇含量-25
一、葡萄-25
二、花生根-26
三、虎杖-27
第三章 白藜蘆醇萃取與成分確認-28
第一節 萃取方式探討-28
第二節 材料與方法-29
一、實驗材料與設備-29
第三節 實驗流程-42
一、紅葡萄酒的處理過程-42
二、花生根的處理過程-43
三、虎杖的處理過程-44
四、98% trans-resveratrol 萃取物處理過程-45
第四章 白藜蘆醇之定性分析-46
第一節 分析設備與材料-46
第二節 HPLC分析方法-47
第三節 分析結果與討論-49
一、HPLC分析之檢測樣品製備說明-49
二、反式白藜蘆醇之分析方法確認-49
三、分析結果比較-52
第五章 結論-62
參考文獻-63
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