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研究生:陳信男
研究生(外文):Hsin-Nan Chen
論文名稱:蘆薈萃取物抗氧化及生理活性之探討
論文名稱(外文):Studies on the Antioxidant and Physiological Activities of Extraction from Aloe vera
指導教授:曹欽玉
指導教授(外文):Ching-Yu Tsao
學位類別:碩士
校院名稱:國立臺灣海洋大學
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:2009
畢業學年度:97
語文別:中文
論文頁數:62
中文關鍵詞:蘆薈抗氧化生理
外文關鍵詞:Aloe veraAntioxidantPhysiological
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本研究之目的主要是探討蘆薈(aloe vera)水溶性萃取物的抗氧化活性。採蘆薈中間凝膠部分經由均質並離心分離取得上層液,稱為粗萃取液,經過凍乾保存備用。將粗萃取液及回溶之水溶液,以超過濾膜(30 kDa)劃分後貯存於不同條件下,並分別測其清除DPPH能力、螫合亞鐵離子能力、還原能力以及抗菌能力。結果顯示,不論是粗萃液或回溶的部份,在清除DPPH能力以及還原能力則以>30 kDa部分較佳。而在螫合亞鐵離子能力則以<30 kDa較佳。在凍乾回溶部分之抗氧化活性皆隨著濃度上升而增加,由此可知蘆薈水溶性萃取物之抗氧化能力與其濃度有密切關係。在常溫下,約在第6天其三種抗氧化能力都快速下降,4oC則在21天才有明顯的下降,而在-18oC下其抗氧化能力受影響情況最小,此表示萃取液凍結貯存有保護其抗氧化能力。將大黃素去除後之蘆薈凝膠部分之抗菌能力並不明顯。
The purpose of this research was to study the antioxidant ability of water soluble extractives from aloe vera. The inner gel part of aloe leaves were picked out, homogenized and then centrifuged to gain the supernatant as crude solution, then it was stored by using freeze dried for further used. The crude and re-dissolved solution were fractionationed by using ultra-filtration membrane (30 kDa, Amicon, USA), and stored under room temperature, 4oC and -18oC, respectively. Then it were determined the scavenge ability of DPPH, chelating Fe2+ ability, reducing ability and anti-microorganisim ability, respectively. As shown in results, the large molecule weight (>30 kDa) of aloe extractives was better than that’s low molecule weight (<30 kDa) in scavenge ability of DPPH and reducing ability either crude or re-dissolved solution. But in the chelating Fe2+ ability was reverse. When the concentration of re-dissolved solution was increase, its’ antioxidant ability was also increase too. And, the antioxidant abilities were sharply decrease at 6 and 21 days when there were stored at room temperature and 4oC, respectively. But no significant change was found during storage at -18oC. It reveals the antioxidant ability of aloe extractives was relationship with concentration and stored condition. It was also found that the anthraquinone removed aloe gel part sharply decrease its’ anti-microorganism ability
目錄...............................................................................................................1
中文摘要……………………………………………………………….…..3
英文摘要……………………………………………………………….…..4
壹、研究目的與背景...................................................................................5
貳、文獻回顧...............................................................................................6
一、蘆薈簡介...............................................................................................6
二、品種與外型特徵...................................................................................7
三、葉子構造...............................................................................................7
四、化學主要成分.......................................................................................8
五、蘆薈生理功能:效用、對微生物之關係、抗氧化作用...................9
參、材料及方法..........................................................................................20
一、實驗材料..............................................................................................21
二、實驗方法..............................................................................................22
1.總醣含量...................................................................................................22
2.抗氧化測定...............................................................................................22
2.1清除DPPH 自由基能力測定............................................................22
2.2 還原力測定.........................................................................................22
2.3螯合亞鐵離子能力測定......................................................................22
3. 抗菌試驗...............................................................................................23
肆、結果與討論........................................................................................24
伍、結論與應用........................................................................................29
陸、參考文獻............................................................................................30
圖表............................................................................................................36
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