臺灣博碩士論文加值系統

臺灣五葉松（Pinus morrisonicola Hayata）為臺灣特有之植物，其中松針富含葉綠素、維生素、胺基酸、不飽和脂肪酸及多酚類化合物等，國人將臺灣五葉松之松針打汁，或以酒、醋浸泡製成松酒、松醋飲用，以期達到強身健體之保健功效。本研究旨在探討市售五葉松松針醋商品及五葉松松針醋、酒浸漬液之機能性，使用的分析項目主要包含抗氧化活性物質含量測定──總酚（total phenolics）、類黃酮（flavonoid）、縮合單寧（condensed tannin）、花青素（anthocyanidin）含量等項目；抗氧化活性測定──DPPH 自由基清除能力、ABTS陽離子自由基清除能力、還原力、螯合亞鐵離子、抑制脂質過氧化等項目；酵素抑制試驗──α-澱粉酶（α-amylase）與α-葡萄糖苷酶（α-glucosidase）活性抑制試驗、血管收縮素轉化酶活性抑制試驗等項目，藉以了解五葉松之機能性。
結果顯示，抗氧化活性物質含量，包含總酚、類黃酮、縮合單寧的含量範圍在七項市售松針醋商品分別為 282.24～753.12、16.03～383.97、22.33～135.14 μg/mL；醋浸漬液皆以浸泡至第 12 週者為最多，分別為 728.98、531.41、202.04 μg/mL；酒浸泡液則以浸泡第 8 週為最多，分別為 938.75、1192.95、746.77 μg/mL。各項樣品之花青素含量皆不高。
在抗氧化能力部分，DPPH 自由基清除能力以 L5產品為最佳，達 87.35%；醋浸漬液以浸泡至第 12 週者為最佳，達 84.99%；酒浸漬液僅浸泡至第 2 週，其清除率就超過 60%。ABTS 陽離子自由基清除能力以 F7 產品（91.95%）為最佳；酒浸漬液之清除能力優於醋浸泡液，僅浸泡 2 週清除率就超過 95%。還原力以 P（A500 = 0.56）及 K（A500 = 0.55）兩項產品為最佳；酒、醋浸漬液皆以浸泡四週者為最佳，其吸光值分別為3.45、0.63。螯合亞鐵離子能力以 S 產品為最佳，其餘效果皆不顯著。抑制亞麻油酸過氧化能力以 P 產品為最佳，而酒浸漬液則比醋浸漬液更有顯著的抑制脂質過氧化的能力。
在酵素活性抑制能力部份，抑制 α-amylase 活性之能力以 F7（89.51%）、F10（90.83%）、L5（90.78%） 三項產品為最佳；抑制 α-glucosidase 活性之能力以 K 產品（94.15%）為最佳；抑制 ACE 活性之能力以 L5 產品（89.90%）為最佳。食醋本身即具有酵素活性之抑制能力，且醋浸漬液於第 0～12 週期間之變化並不顯著；酒浸漬液對酵素之抑制能力變化情形皆上升得比醋浸漬液更為顯著，但無論是醋、酒浸漬液，在三個月的浸泡時間中，對於酵素之抑制能力都有一定的效果。
由結果可知，臺灣五葉松松針無論在市售商品或實驗中所製作的醋、酒浸泡液，皆具有良好的抗氧化能力與酵素活性抑制能力，尤其酒浸泡液可有效的萃取松針當中之抗氧化活性物質；以養生觀點來看，松針醋亦能提供不錯的保健功效，且更適合供日常飲用。

Taiwan white pine (Pinus morrisonicola Hayata), is the particular species in Taiwan. Its pine needles are rich in chlorophyll, vitamins, amino acids, unsaturated fatty acids and phenolic compounds. In order to keep in health and fitness , some Taiwanese people drink the juice, vinegar, or wine which are made from this plant. The main topics we were going to discuss in this study were the functions of seven pine needle products and extracts by soaking pine needles in vinegar or wine. To investigate the contents of antioxidant materials in all samples, we analyzed of total phenolic, flavonoid, condensed tannin, and anthocyanidin contents. We used the DPPH radical scavenging assay, ABTS radical cation scavenging assay, reducing power assay, ferrous ion chelate assay, and ferric thiocyanate method to measure with the antioxidant activity. Also, we investigated all samples for the inhibitory activity of α-amylase, α-glucosidase and angiotensin converting enzyme (ACE). Functions of pine needle vinegar and wine might be elucidated by all methods mentioned here.
The results appeared that the contents of antioxidant materials, including total phenolics, flavonoid, and condensed tannin phenolic were respectively 282.24 ~ 753.12, 16.03 ~ 383.97, and 22.33 ~ 135.14 μg/mL in seven products; the contents in maceration extracts of vinegar reaches the maximun in the 12th week which were respectively 728.98, 531.41, and 202.04 μg/mL. And the contents in it of wine were 938.75, 1192.95 and 746.77μg/mL which were the maximum in the 8th week. All sampls were not rich in anthocyanins.
As for the antioxidant capacity, Product L5 had the best DPPH radical scavenging effect up to 87.35%. In maceration extracts of vinegar, it showed the optimum in the 12th week, up to 84.99%. Product F7 had the best ABTS cation radical scavenging effect (91.95%). The maceration extracts of wine need only 2 weeks to exceed 95% scavenging effect. Product P (A500 0.56) and K (A500 = 0.55) had the best Reducing power; the best Reducing power were shown in the 4th week to maceration extracts of wine and vinegar whose absorbance were 3.45 and 0.63. The chelating ability of ferrous ions to Product S was 75.25% the best remaining neither a significant effect. Product P held the best inhibition of linoleic acid peroxidate, and the maceration extracts of wine had more obvious inhibitory effect than it of vinegar.
In the inhibitory effect of enzyme, F7 (89.51%), F10 (90.83%), and L5 (88.78%) were the best three products of α-amylase inhibitors. Product K owned the best capacity (94.15% ) for inhibitory effect of α-glucosidase, and Product L5 had the best capasity (89.90%) for it of ACE. In general, vinegar can inhibit enzymes itself. Maceration extracts of vinegar didn’t change obviously in the 0~12th week; the changes of maceration extracts of wine were even better than it of vinegar. However, we could see that both wine and vinegar do effect a lot on the enzyme inhibition.
By the results, either the commercial products or maceration extracts made from Taiwan white pine had good antioxidant capacity and enzyme inhibition ability, especially for the maceration extracts of wine, it effectively extracted antioxidant material from pine needles. In a healthy point of view, the vinegar provides not only physical benefits, but also it’s good for drinking in our daily life.

目 錄
摘要……………………………………………………………………………………I
Abstract………………………………………………………………………………III
圖次…………………………………………………………………………………IV
表次…………………………………………………………………………………VI
壹、 前言………………………………………………………………………………1
貳、 文獻回顧…………………………………………………………………………3
一、 松 ……………………………………………………………………………3
(一) 松樹的種類及分布 ……………………………………………………3
(二) 松樹的性狀特徵 ………………………………………………………5
(三) 松樹的中藥學特性 ……………………………………………………6
(四) 松樹之相關研究 ………………………………………………………9
(五) 天然抗氧化物…………………………………………………………11
二、 臺灣五葉松…………………………………………………………………28
(一) 臺灣五葉松簡介………………………………………………………28
(二) 臺灣五葉松之起源……………………………………………………28
(三) 臺灣五葉松之形態特徵………………………………………………29
(四) 臺灣五葉松之物候期…………………………………………………29
(五) 臺灣五葉松之分佈……………………………………………………29
(六) 臺灣五葉松之相關研究………………………………………………30
三、 自由基、活性氧、氧化壓力與抗氧化……………………………………32
(一) 自由基與活性氧之定義………………………………………………32
(二) 自由基與活性氧之形成………………………………………………32
(三) 自由基之種類…………………………………………………………34
(四) 氧化壓力………………………………………………………………37
(五) 生物體內抗氧化防禦系統……………………………………………38
四、 糖尿病………………………………………………………………………42
(一) 糖尿病簡介……………………………………………………………42
(二) 糖尿病之分類…………………………………………………………43
(三) 口服降血糖藥物………………………………………………………44
(四) 糖尿病之併發症………………………………………………………47
五、 高血壓………………………………………………………………………50
(一) 高血壓之簡介…………………………………………………………50
(二) 高血壓之分類…………………………………………………………50
(三) 高血壓之治療及預防…………………………………………………53
(四) 血管收縮素轉化酶……………………………………………………54
參、 材料與方法……………………………………………………………………57
一、 實驗架構……………………………………………………………………57
二、 實驗材料與儀器……………………………………………………………58
(一) 原料……………………………………………………………………58
(二) 藥品……………………………………………………………………59
(三) 儀器設備………………………………………………………………62
三、 實驗方法……………………………………………………………………64
(一) 樣品前處理……………………………………………………………64
(二) 樣品製備………………………………………………………………64
(三) 松針之一般成分分析…………………………………………………65
(四) 理化性質分析…………………………………………………………68
(五) 回收率…………………………………………………………………69
(六) 抗氧化物質含量測定…………………………………………………69
(七) 抗氧化能力測定………………………………………………………71
(八) 酵素抑制試驗…………………………………………………………74
(九) 單醣、雙醣及寡醣含量分析…………………………………………77
(十) 統計分析………………………………………………………………78
肆、 結果與討論……………………………………………………………………81
一、 新鮮松針之一般成分分析 ………………………………………………81
(一) 水分含量………………………………………………………………81
(二) 粗蛋白含量……………………………………………………………81
(三) 粗脂肪含量……………………………………………………………81
(四) 粗纖維含量……………………………………………………………81
(五) 粗灰份含量……………………………………………………………82
(六) 無氮萃取物含量………………………………………………………82
(七) 醣類分析………………………………………………………………82
二、 市售五葉松松針醋 ………………………………………………………84
(一) 一般理化性質分析……………………………………………………84
(二) 醣類分析與回收率……………………………………………………85
(三) 抗氧化物質分析………………………………………………………86
(四) 抗氧化能力分析………………………………………………………90
(五) 酵素抑制能力分析……………………………………………………97
三、 松針之醋、酒浸漬液……………………………………………………101
(一) 一般理化性質分析…………………………………………………101
(二) 醣類分析與回收率…………………………………………………104
(三) 抗氧化物質分析……………………………………………………104
(四) 抗氧化能力分析……………………………………………………106
(五) 酵素抑制能力分析…………………………………………………114
伍、 結論……………………………………………………………………………118
陸、 未來展望………………………………………………………………………120
柒、 參考文獻………………………………………………………………………121
圖 次
圖一、松屬植物在北美及歐亞大陸的主要分布位置，粗黑框線顯示主要分布於北美中西部與西南，及中亞………………………………………………………4
圖二、類黃酮的基本結構 ……………………………………………………………14
圖三、類黃酮生合成路徑 ……………………………………………………………17
圖四、水解單寧的基本結構 …………………………………………………………22
圖五、原花青素的基本結構 …………………………………………………………22
圖六、原花青素的生合成路徑 ………………………………………………………24
圖七、花青素在不同 pH 值下所呈現的結構………………………………………27
圖八、臺灣五葉松（Pinus morrrisonicola Hayata）…………………………………31
圖九、氧分子之氧化還原及激發狀態 ………………………………………………33
圖十、第二型糖尿病口服藥物之主要目標器官及作用方式 ………………………49
圖十一、血管收縮素轉化酶（ACE）之結構 ………………………………………55
圖十二、抗高血壓藥物的主要生理機制 ……………………………………………56
圖十三、市售五葉松醋商品 …………………………………………………………58
圖十四、臺灣五葉松之松針 …………………………………………………………59
圖十五、五種醣類標準品之 HPLC 分析圖…………………………………………79
圖十六、七種市售松針醋之 DPPH 自由基清除能力………………………………94
圖十七、七種市售松針醋之 ABTS 陽離子自由基清除能力………………………94
圖十八、七種市售松針醋之還原力 …………………………………………………95
圖十九、七種市售松針醋之亞鐵離子螯合能力 ……………………………………95
圖二十、以硫氰酸鐵法測定七種市售松針醋之抗氧化能力結果 …………………96
圖二十一、硫氰酸鐵法空白組與對照組之結果…………………………………96
圖二十二、七種市售松針醋之 α-澱粉酶抑制能力…………………………………99
圖二十三、七種市售松針醋之 α-葡萄糖苷酶抑制能力……………………………99
圖二十四、七種市售松針醋之血管收縮素轉化酶（ACE）抑制能力 …………100
圖二十五、松針醋、酒浸漬液之 DPPH自由基清除能力變化情形（a. vinegar; b. wine…………………………………………………………………109
圖二十六、松針醋、酒浸漬液之 ABTS 陽離子自由基清除能力變化情形（a. vinegar; b. wine）………………………………………………………………110
圖二十七、松針醋浸漬液與酒浸漬液之還原力變化情形………………………112
圖二十八、松針醋浸漬液與酒浸漬液之亞鐵離子螯合能力變化情形…………112
圖二十九、以硫氰酸鐵法測定松針醋、酒浸漬液之抗氧化能力結果…………113
圖三十、松針醋浸漬液與酒浸漬液之 α-澱粉酶抑制能力變化情形 ……………116
圖三十四、松針醋浸漬液與酒浸漬液之 α-葡萄糖苷酶抑制能力變化情形………116
圖三十五、松針醋浸漬液與酒浸漬液之血管收縮素轉化酶抑制能力變化情形 ……
形……………………………………………………………………117

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