臺灣博碩士論文加值系統

愛玉子(Ficus awkeotsang Makino)先前的研究主要與凝膠性質有關，最近則有油體的分析與其蛋白質萃取物之抗腫瘤及免疫調節作用之探究。本研究對愛玉瘦果的抗氧化能力做初步的探討，並自愛玉果托及瘦果找尋具功能性之成分。結果發現，每毫克瘦果甲醇萃取物對DPPH自由基的清除率可達到96%，相當於9毫克之BHA對DPPH自由基的清除率，總抗氧化力以TEAC法評估，顯示每毫克萃取物相當於1.22毫克Trolox之抗氧化能力，總多酚含量則達到320 mg/g 沒食子酸當量。此外，瘦果含有多元不飽和脂肪酸：次亞麻油酸佔65.64%，亞麻油酸則佔20.29%；果托含有之花青素，由光譜學上的資料及酸水解之分析，可知其花色素苷結構為Cyanidin，並在C-3的位置接有一分子葡萄糖，輔以花青素標準品與高效率液相層析，以及液相層析質譜儀與核磁共振光譜儀，判定其結構為Cyanidin-3-glucoside。由以上結果可知，往昔被視為廢棄物之愛玉子瘦果與果托具有豐富的多元不飽和脂肪酸、可萃取之抗氧化成份、以及花青素，這些潛在的機能性成份之生理功效與可利用性值得進一步探究。

Former stdies of jelly fig(Ficus awkeotsang Makino) were mainly focused on the gelation properties. Recently, researchers in the frontier of proteomics and immunology were interested in the proteins and other extracted compounds of jelly fig, focusing on the structure of oil body proteins and the accompanying antitumor or immunomodulatory activities. Few attempts have ever been made to characterize active functional components. In this research, the antioxidant properties of jelly fig extracts were evaluated. We also tried to search functional components in jelly fig.
Possible active compound in jelly fig achene and receptacles were also purified and structure identified. DPPH radical scavenging activity of each miligram methanolic extracts of jelly fig achenes was found to be equivalent to 9 miligram BHA, and approaching 96% clearance rate. Total antioxidant activity of the extracts was evaluated by trolox equivalent antioxidant capacity (TEAC) assay revealed that equivalent to 1.22 miligram of trolox. The estimated total polyphenol of each gram of jelly fig extracts was 320 miligram gallic acid equivalent. Among the unsaturated fatty acids present, linolenic acid(65.64%) was the most abundant with linoleic acid(20.29%) next to it. Inferred from the spectral data and the structural analysis of acid hydrolysates, the aglycone of the anthocyanins in the receptacle of jelly fig was thought to be with cyaniding, a glucose attached on the C-3 position. With the standards of anthocyanins, HPLC, LC-MS and NMR analysis further proved that the anthocynin from the receptacle of the jelly fig was cyaniding-3-glucoside.
We concluded that the achenes and receptacle of jelly fig , long been regarded as waste materials, are abundant in polyunsaturated fatty acid, extractable antioxidant compounds and anthocyanins. Subsequent studies are demanded to explore the biological effects, potential applications of these valuable components.

目錄
中文摘要.............................................................1
英文摘要.............................................................2
一、前言.............................................................3
1-1愛玉子............................................................3
1-1-1愛玉子的命名.....................................................3
1-1-2愛玉子植物型態性狀................................................3
1-1-3愛玉子隱花果的發育................................................4
1-2愛玉子研究簡史.....................................................5
1-3植物種子中的功能性成分..............................................6
1-3-1不飽和脂肪酸.....................................................6
1-3-2抗氧化物質.......................................................9
1-4 自由基與活性氧...................................................10
1-4-1自由基與活性氧族群...............................................10
1-4-2自由基與疾病....................................................10
1-5花青素...........................................................13
1-6研究目的.........................................................15
二、材料與方法.......................................................16
2-1實驗材料.........................................................16
2-2 基本成分分析.....................................................16
2-3瘦果中脂肪酸種類分析...............................................17
2-4 愛玉子瘦果溶劑萃取物之製備.........................................17
2-5 愛玉子抗氧化能力之評估............................................19
2-6 總酚類化合物測定.................................................20
2-7 愛玉子瘦果甲醇萃取物之高效率液相層析................................21
2-8 愛玉子果托花青素萃取與初步純化.....................................21
2-9 愛玉子果托花青素之薄層層析與光譜分析................................21
2-10 花青素部分水解與糖基之鑑定........................................24
2-11 愛玉子果托花青素之鑑定...........................................24
三、結果............................................................27
四、討論............................................................50
五、結論............................................................53
參考文獻............................................................54

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