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研究生:陳絮琳
研究生(外文):Shiu-Lin Chen
論文名稱:杏鮑菇子實體萃取物之功效與應用評估
論文名稱(外文):Functional Assessments Of The Fruiting Body Extracts Of Pleurotus Eryngii
指導教授:黃佩珍黃佩珍引用關係
指導教授(外文):Pei-Jane Huang
口試委員:黃佩珍楊新玲許游章
口試委員(外文):Pei-Jane HuangHsin-Ling YangYou-Cheng Hseu
口試日期:2012-07-17
學位類別:碩士
校院名稱:亞洲大學
系所名稱:保健營養生技學系碩士班
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:2012
畢業學年度:100
語文別:中文
論文頁數:117
中文關鍵詞:杏鮑菇酪胺酸酶奈米脂質微粒包覆率
外文關鍵詞:Pleurotus EryngiiTyrosinaseLipid NanoparticleEntrapment Efficiency
相關次數:
  • 被引用被引用:1
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食藥用菇具有營養、美味,且含豐富的生理活性物質,因此,廣泛受到大家喜愛。本研究進行杏鮑菇、銀耳、巴西蘑菇、靈芝之子實體萃取物的功效評估,先以酪胺酸酶活性抑制功效進行篩選,結果顯示,靈芝、巴西磨菇及杏鮑菇子實體萃取物皆具有很好的酪胺酸酶抑制功效。其中杏鮑菇子實體為霧峰區特產,因此針對杏鮑菇子實體菇柄與菇傘,以熱水、高壓均質、乙醇萃取探討其萃取物活性對酪胺酸酶活性抑制及抗氧化的能力,並利用奈米脂質微粒包覆杏鮑菇萃取物,探討奈米脂質微粒製備條件,以作為應用評估之用。
功效評估結果顯示,杏鮑菇子實體以熱水、高壓均質、乙醇萃取之酪胺酸酶抑制率,以乙醇萃取效果較佳,其次為熱水及高壓均質;抗氧化能力方面 (包含清除自由基DPPH、還原力、亞鐵離子螯合),三種萃取方式皆具有抗氧化能力。再以脂質微粒包覆杏鮑菇水性萃取物,以助於萃取物通過油性膜,促進經皮吸收。脂質包覆微粒製備利用辛酸/癸酸三甘油酯 (Caprylic / Capric Triglyceride) 與硬脂酸單甘油酯(Glyceryl Mono Stearate)作為油相脂質,在高壓均質2-3次後,平均粒徑趨於穩定,分別約為 79.90 nm- 85.10 nm與73.80 nm-80.80 nm,同時冷卻溫度及冷卻靜置時間會影響平均粒徑大小,含辛酸/癸酸三甘油酯 (Caprylic / Capric Triglyceride) 之脂質包覆微粒於室溫下冷卻比低溫下冷卻之平均粒徑大,且冷卻靜置時間越久平均粒徑愈大;而含硬脂酸單甘油酯 (Glyceryl Mono Stearate) 之脂質包覆微粒冷卻時間越久,平均粒徑皆穩定無顯著性差異。脂質包覆微粒的的包覆率達81%。

This study was initiated to evaluate the tyrosinase inhibitory effects and antioxidant activities (including DPPH radical scavenging , reducing power and ferrous ion chelating power) on the fruiting body extracts of Pleurotus eryngii using solvents under atmosphere and high pressure conditions. The results showed all extracts with antioxidant activities and tyrosinase inhibitory effects under a mg/ml level, and the efficiencies increased with increasing concentrations either under normal or high pressure conditions. The extracts using ethanol as sovent showed the better results than hot water.
The fruiting body extracts of Pleurotus eryngii were incorporated into lipid nanoparticles for the further applications. The encapsulated lipid nanoparticles were produced by high pressure homogenizer using Caprylic / Capric Triglyceride and Glyceryl Monostearate as lipids. The optimization of the preparation conditions of the encapsulated nanoparticles was also discussed to increasing the entrappment efficiency. The lipid nanoparticle entrapped with the extracts of Pleurotus eryngii was prepared to 81% entrappment efficiency. The particle size of the lipid nanoparticle was about 80nm.

表目錄 VI
圖目錄 VIII
樣品縮寫表 X
前言 1
第一章 文獻探討 9
第一節 酪胺酸酶與黑色素 9
第二節 抗氧化性質 18
第三節 奈米脂質微粒 20
第二章 材料與方法 26
第一節 實驗架構 26
第二節 杏鮑菇子實體萃取物樣品之製備 27
第三節 美白試驗 30
第四節 抗氧化能力試驗 35
第五節 奈米脂質微粒製備 39
第六節 統計分析 46
第三章 結果與討論 47
第一節 杏鮑菇、銀耳、巴西蘑菇、靈芝子實體萃取物對酪胺酸酶活性抑制之探討 47
第二節 杏鮑菇子實體菇柄與菇傘以熱水、高壓均質、乙醇萃取對酪胺酸酶活性抑制與銅離子還原試驗之探討 52
第三節 杏鮑菇子實體菇柄、菇傘以熱水、高壓均質、乙醇萃取之抗氧化能力之探討 60
第四節 奈米脂質包覆微粒之製備條件對平均粒徑之探討 67
第五節 奈米脂質包覆微粒於不同溫度下其包覆率 83
第六節 脂質促進經皮吸收初步試驗 89
第四章 結論 92
參考文獻 94

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