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研究生:阮文送
研究生(外文):Nguyen Van Tang
論文名稱:海葡萄(Caulerpa lentillifera) 組成份與總酚含量分析及其抗氧化活性探討
論文名稱(外文):Analysis of Proximate Composition,Total Phenolic Content, and Antioxidant Activity of Seagrape (Caulerpa lentillifera)
指導教授:蔡國珍教授
指導教授(外文):Guo Jane Tsai
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:2011
畢業學年度:99
語文別:中文
論文頁數:54
中文關鍵詞:海葡萄Caulerpa lentillifera組成份總酚含量抗氧化活性
外文關鍵詞:seagrape, Caulerpa lentillifera, proximate composition, total phenolic content, antioxidant activity
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本研究利用澎湖生產之海葡萄進行組成份分析,並比較熱風乾燥及凍乾乾燥之海葡萄,其總酚含量及抗氧化之能力,以烏龍茶為正控制組。所測試之抗氧化之能力包括DPPH自由基清除能力、鐵離子還原力、過氧化氫清除能力和亞鐵離子螯合能力。新鮮海葡萄 (Caulerpa lentillifera) 具有較高鹽分及水含量,分別為 4.0 % 和 94.28 %。若以乾重表示,海葡萄之灰分和粗纖維含量分別為 22.20 % 和 2.97 %,蛋白質及脂肪含量分別為 9.27 % 與 1.57 %。經熱風乾燥海葡萄,其總酚含量 (1.30 mg GAE/g乾重) 顯著低於凍乾處理之樣品 (2.04 mg GAE/g乾重) (p<0.05),而烏龍茶之總酚含量 (13.58 mg GAE/g乾重) 顯著高於兩種乾燥處理之海葡萄。以兩種乾燥法所得海葡萄萃取物在相同總酚含量之比較基礎上,凍乾法所得 DPPH自由基清除能力、還原力、清除過氧化氫能力和亞鐵離子螯合能力均顯著高於熱風乾燥所得。不論何種乾燥方法,海葡萄具強的過氧化氫清除能力,但其DPPH自由基清除能力、鐵離子還原力、和亞鐵離子螯合能力均很弱。海葡萄與烏龍茶的抗氧化之能力明顯與其總酚含量有關。
The proximate composition of seagrape (Caulerpa lentillifera) from culture ponds in Penghu, Taiwan was analyzed. The phenolic content and the antioxidant activities including the DPPH radical scavenging activity, ferric ion reducing activity, hydrogen peroxide scavenging activity and ferrous ion chelating activity of the ethanolic extracts of dry seagrape samples using two drying methods of freeze drying and thermal drying were compared with the ethanolic extract of Oolong tea as a reference. The seagrape had high salt and moisture contents (4.0 and 94.28% fresh weight, respectively). The contents (dry weight basis) of carbohydrate, crude protein, crude lipid, crude fiber, and ash of seagrape obtained from culture ponds in Taiwan were 63.99%, 9.27%, 1.57%, 2.97% and 22.20%, respectively. The total phenolic content (1.30 mg GAE/g dry weight) of the ethanolic extract of thermally dried seagrape was significantly lower (p&lt;0.05) than that (2.04 mg GAE/g dry weight) of freeze dried seagrape, and both were significantly lower than that (13.58 mg GAE/g dry weight) of Oolong tea. At the same phenolic content, the antioxidant activities of freeze dried seagrape were significantly higher (p&lt;0.05) than those of thermally dried seagrape. Compared with Oolong tea, seagrape, irrespective of drying method used, generally had strong hydrogen peroxide scavenging activity; but it was weak in DPPH radical scavenging activity, ferric ion reducing activity and ferrous ion chelating activity. The antioxidant activity of seagrape and Oolong tea were significantly influenced by their phenolic contents.
ACKNOWLEDGMENTS I
ABSTRACT II
CHINESE ABSTRACT III
ORIGINAL PAPER OF THIS RESEARCH IV
DECLARATION V
DEDICATION VI
ABBREVIATIONS VII
LIST OF TABLES X
LIST OF FIGURES XI
1. INTRODUCTION 1
2. OBJECTIVE 3
3. LITERATURE REVIEW 4
3.1. CHEMICAL COMPOSITION OF SEAWEEDS 4
3.2. TOTAL PHENOLIC CONTENT (TPC) AND ANTIOXIDANT ACTIVITY OF SEAWEEDS AND OTHER PLANT MATERIALS 7
3.3. EFFECTS OF DRYING PROCESS ON TPC AND ANTIOXIDANT ACTIVITY OF SOME PLANT MATERIALS 12
4. MATERIALS AND METHODS 15
4.1. EXPERIMENTAL DESIGN 15
4.2. MATERIALS AND METHODS 16
4.2.1. Materials 16
4.2.1.1. Seagrape 16
4.2.1.2. Oolong tea 16
4.2.1.3. Analytical chemicals 16
4.2.2. Methods 18
4.2.2.1. Removal of salt of fresh seagrape 18
4.2.2.2. Preparation of dry seagrape 18
4.2.2.3. Analysis of proximate composition of seagrape 18
4.2.2.4. Preparation of ethanolic extracts 22
4.2.2.5. Analysis of total phenolic content (TPC) of extracts 22
4.2.2.6. Analysis of antioxidant activity of extracts 23
a. DPPH radical scavenging activity 23
b. Reducing activity 23
c. Hydrogen peroxide scavenging activity 24
d. Ferrous ion chelating activity 24
4.2.2.7. Statistical analysis 24
4.3. MACHINES AND EQUIPMENTS 25
5. RESULTS AND DISCUSSION 26
5.1. SALT CONTENT OF FRESH SEAGRAPE 26
5.2. PROXIMATE COMPOSITION OF SEAGRAPE 26
5.3. DRYING, EXTRACTION, AND TOTAL PHENOLIC CONTENT (TPC) 27
5.4. ANTIOXIDANT ACTIVITY OF EXTRACTS 29
5.4.1. DPPH radical scavenging activity 29
5.4.2. Reducing activity 31
5.4.3. Hydrogen peroxide scavenging activity 32
5.4.4. Ferrous ion chelating (FIC) activity 33
6. CONCLUSIONS AND FUTURE PERSPECTIVES 35
6.1. CONCLUSIONS 35
6.2. FUTURE PERSPECTIVES 35
REFERENCES 36
INDEX 54


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