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研究生:李文渝
研究生(外文):Wen-Yu Li
論文名稱:不同萃取條件對薑萃取液之6-gingerol及6-shogaol含量及抗氧化能力的影響
論文名稱(外文):Effect of different extraction conditions on the 6-gingerol and 6-shogaol contents and antioxidant capacity of ginger extracts
指導教授:張克亮 博士
指導教授(外文):Ke-Liang Chang, Ph.D.
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:2010
畢業學年度:98
語文別:中文
論文頁數:95
中文關鍵詞:抗氧化能力
外文關鍵詞:6-gingerol6-shogaol
相關次數:
  • 被引用被引用:3
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  • 下載下載:115
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本研究以老薑進行水以及不同濃度乙醇萃取,並探討不同萃取時間、不同萃取溫度的萃取影響。將萃取液進行總多酚類含量測定、清除DPPH自由基能力測定、螯合亞鐵離子能力測定、清除超氧陰離子能力、還原力測定以及總抗氧化能力(TEAC)等抗氧化實驗。並分析其有效成分6-gingerol和6-shogaol的含量。
用95%乙醇萃取的組別,其總多酚類含量(從23.63至30.25 mg/100ml)、清除DPPH自由基能力(從82.57至87.20%)、總抗氧化力(從0.8647至1.2995 μmole/g)以及還原能力(從1.31至1.47 nm)都是最佳的。螯合亞鐵離子能力則是以30%乙醇萃取的組別較佳(從74.60至87.15%)。而清除超氧陰離子能力則是以水萃取的組別最佳(從82.67至88.18%)。因此由上述研究可知,對於不同的抗氧化實驗來說,只要適當的選擇老薑的萃取溶劑都可以達到很好的抗氧化效果,而發揮老薑做為一天然抗氧化物的功能。
有效成份 6-gingerol 以及 6-shogaol 的含量,以乙醇萃取物中含有較多的含量。隨著萃取溫度和時間的增加,6-gingerol 會慢慢下降,而 6-shogaol 會慢慢的上升,顯示長時間加熱有助於形成 6-shogaol。

The influence of different types and concentrations of solvent, different extraction time and temperature on ginger extraction were evaluated. The ginger extract were then tested for their antioxidant capacities including total phenolic content, scavenging DPPH radicals, ferrous chelating effect, scavenging superoxide radicals, total antioxidant capacity assay (TEAC), and reducing power. The active ingredients (6-gingerol and 6-shogaol) contents were then determined by HPLC measurements.
The 95% ethanol extract had the highest total phenolic content ( from 23.63 to 30.25 mg/100ml), scavenging of DPPH radicals (from 82.57to 87.20%), TEAC total antioxidant capacity (from 0.8647 to 1.2995 μmole / g) and reducing power (from 1.31 to 1.47 nm). For the chelating of ferrous ions, 30% ethanol extract showed the highest chelating effect (from 74.60 to 87.15%). Water extract had the highest scavenging effect on superoxide radicals (from 82.67 to 88.18%). These results indicated that choice of extraction solvent can help achieve the good anti-oxidative effects of the natural antioxidative compounds in ginger.
Ethanol extracts contained more active ingredients, 6-gingerol and 6-shogaol. The 6-gingerol contents decreased and 6-shogaol contents increased with increasing temperature and extraction time. Heating at high temperature facilitated the formation of 6-shogaol.
摘要 I
Abstract II
壹、研究背景與目的 1
貳、文獻整理 3
一、薑 3
1.1 薑的簡介 3
1.2 薑的種類 4
1.3 薑的組成份 5
1.4 薑的藥理活性 7
1.5薑的萃取及加熱影響 8
二、中草藥萃取溶劑之選擇 11
2.1 水萃法 11
2.2 醇萃法 12
2.3 親脂性有機溶劑萃取法 12
三、自由基 13
3.1 自由基的定義 13
3.2 自由基的產生途徑 14
3.3 自由基主要的種類 15
3.3.1 超氧陰離子 15
3.3.2 過氧化氫 15
3.3.3 氫氧自由基 16
3.3.4 單重態氧 16
3.3.5 過氧化脂質自由基 17
四、抗氧化劑 18
4.1 抗氧化劑的功能 18
4.1.1 自由基終止劑 19
4.1.2 還原劑或氧清除劑 19
4.1.3 金屬螯合劑 19
4.1.4 單重態氧抑制劑 20
4.1.5 過氧化物分解劑 20
4.1.6 酵素型抗氧化劑 20
4.2 天然抗氧化劑 21
4.2.1 多酚化合物 21
4.2.2 類黃酮 22
4.2.3 抗壞血酸 22
4.2.4 維生素E 23
4.2.5 類胡蘿蔔素 23
4.2.6 藥草及香辛料萃取物 23
叁、實驗材料與方法 24
一、主要實驗藥品 25
二、主要實驗器材 26
三、實驗流程 27
四、實驗步驟 28
4.1 薑前處理 28
4.1.1 薑乾燥產率 28
4.2 薑萃取液製備 28
4.3 一般成分分析 29
4.3.1 水分 29
4.3.2 灰分 29
4.3.3 粗蛋白 30
4.3.4 粗脂肪 30
4.3.5 粗纖維 31
4.5 抗氧化能力分析 32
4.5.1 總多酚類含量測定 32
4.5.2 清除DPPH自由基能力測定 32
4.5.3 螯合亞鐵離子能力測定 33
4.5.4 清除超氧陰離子能力 34
4.5.5 總抗氧化能力(TEAC) 35
4.5.6 還原能力測定 36
4.6 有效成分分析 37
4.6.1 6-gingerol和6-Shogaol 分析 37
4.6.2 HPLC分析條件 38
4.7 統計分析 38
肆、結果與討論 40
一、薑之一般組成 40
二、不同萃取條件之薑萃取液抗氧化活性之分析 40
2.1 總多酚類含量測定 40
2.2 清除DPPH自由基能力測定 41
2.3 螯合亞鐵離子能力測定 43
2.4 清除超氧陰離子能力 44
2.5 總抗氧化能力(TEAC) 45
2.6 還原能力測定 47
三、有效成分分析 48
四、相關係數分析 50
伍、結論 51
陸、參考文獻 52
圖 59
表 76
附錄 85



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