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研究生:張凱婷
研究生(外文):Kai-Ting Chang
論文名稱:臺灣紅茶品種的抗氧化能力與對口腔病原菌之抑制作用
論文名稱(外文):Evaluation of antioxidant capacity and antimicrobial effect of Taiwan black tea cultivars extracts on the oral health.
指導教授:林志城林志城引用關係劉建功劉建功引用關係
指導教授(外文):Chih-Cheng LinJiang-Gong Liu
學位類別:碩士
校院名稱:元培科技大學
系所名稱:食品科學研究所
學門:農業科學學門
學類:食品科學類
論文種類:學術論文
畢業學年度:102
語文別:中文
論文頁數:131
中文關鍵詞:多酚抗氧化抗菌齲齒
外文關鍵詞:polyphenolantioxidantantimicrobialteacaries
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茶多酚已被證實具有抗氧化與抗菌的功能,對口腔保健有很大幫助。一般臺茶製造紅茶以夏茶較佳,本研究旨在證明若利用冬茶製成綠茶後其抗氧化與對口腔病原菌的抑制能力。實驗以不同茶種之茶菁、綠茶與紅茶為材料,經過萃取後探討不同臺茶中多酚成分與抗氧化活性及對口腔病原菌 (Streptococcus mutans BCRC10793、 Streptococcus sobrinus BCRC14757、Staphylococcus aureus BCRC10781) 的抑制能力。由成分分析結果發現,經甲醇萃取之臺茶18號與21號茶菁與綠茶其總多酚含量高於其他茶樣品,縮合型單寧含量則以製成綠茶含量最高,前花青素含量則是利用水萃取後的臺茶18號綠茶與紅茶較高。由抗氧化分析結果發現臺茶以水萃取在DPPH自由基清除能力、FRAP、總抗氧化能力與還原能力分析明顯優於甲醇萃取,且抗氧化能力與總酚含量有關。在抑制病原菌結果發現,臺茶18號綠茶經過水與甲醇萃取後,對口腔病原菌的抑制效果最佳,特別是針對Streptococcus mutans與Staphylococcus aureus 兩種菌株。臺茶經過萃取後 具有抑菌活性,可能是因為其成分內含有沒食子酸、EGCG與水溶性多酚等成分。本研究證實臺茶18號綠茶具有強大的抗氧化與抗菌活性,因此可用於口腔保健之產品。
Tea polyphenols have been shown to have antioxidant and antimicrobial activity for oral health. We aimed to clarify whether 3 cultivars (TTES No. 8, TTES No. 18, TTES No. 21) of Taiwan tea harvested in winter which usually produce to black tea in summer could exhibit antioxidant effect and inhibit oral pathogenic bacteria. This study investigated bactericidal effects of fresh shoot, green tea and black tea extract on the growth of oral pathogenic bacteria (Staphylococcus aureus BCRC10781, Streptococcus mutans BCRC10793, Streptococcus sobrinus BCRC14757). The analysis of phenolic content showed that the extracts of TTES No. 18 and TTES No. 21 green tea methanolic extract had more phenolic content (total polyphenols, total flavonoids), and catechins (EGCG, ECG) than the extracts of other sample. The composition analysis results showed that the aqueous extracts of TTES No.18 green tea had higher proanthocyanidins content than black tea. The antioxidant activity indicated that tea extracts from aqueous extract had better DPPH scavenging ability, ferric reducing antioxidant power, reducing power, Trolox equivalent antioxidant capacity than tea extracts from methanol extract. The aqueous extracts of TTES No. 18 green tea exhibited the highest inhibitory activity among three tested oral bacteria regardless the kind of tea extraction method, especially on Streptococcus mutans and Staphylococcus aureus. The bactericidal activity of tea extract may be due to the specific effects of gallic acid, EGCG and water-soluble polyphenolic compounds. Consequently, TTES No. 18 green tea which have suitable prepare to green tea had powerful antioxidant activity and the most antibacterial properties, suggesting their potential application as a natural functional agent in oral health.
誌謝 I
中文摘要 II
英文摘要 III
目錄 V
圖目錄 VIII
表目錄 XI
附錄目錄 XII
第一章 緒論 1
1.1 前言 1
1.2 茶葉的種類與加工方法 2
1.2.1 茶樹品系 2
1.2.2 茶葉分類 4
1.2.3 茶葉的加工 5
1.3 茶多酚的保健活性 6
1.3.1 茶菁的化學成分 6
1.3.2 茶多酚的結構 8
1.3.3 茶多酚的保健活性 10
1.4 抗氧化與口腔保健 13
1.4.1 抗氧化系統 13
1.4.2 氧化壓力與口腔健康 13
1.5 微生物與齲齒 15
1.5.1 齲齒的治療歷史 15
1.5.2 齲齒的致病機制 16
1.5.3 微生物的特性與型態 17
1.5.4 微生物的產酸與耐酸能力 18
1.6 茶多酚的抑菌作用與機制 19
1.7 研究動機與目的 21
第二章 研究材料與方法 22
2.1 實驗架構 22
2.1.1 實驗架構流程圖 22
2.1.2 樣品縮寫表 23
2.2 實驗樣品 24
2.2.1 樣品來源 24
2.2.2 熱水萃取法 26
2.2.3 甲醇浸泡萃取法 26
2.3 實驗菌株 26
2.4 實驗藥品與試劑 27
2.3.1 溶劑 27
2.3.2 化學藥品 27
2.3.3 培養基 28
2.5 儀器設備 28
2.5.1 樣品前處理相關儀器設備 28
2.5.2 化學分析相關儀器設備 28
2.6 實驗方法 29
2.6.1 抗氧化成分分析 29
2.5.1.1 總酚類化合物含量測定 29
2.5.1.2 總類黃酮含量測定 29
2.5.1.3 縮合型單寧含量測定 29
2.5.1.4 原花青素含量測定 30
2.6.2 高效能液相層析 30
2.6.3 抗氧化活性檢測方法 30
2.6.3.1 自由基清除能力之測定 30
2.6.3.2 總抗氧化能力 31
2.6.3.3 還原能力測定 31
2.6.3.4 鐵還原能力測定 31
2.6.4 抑菌活性實驗 32
2.6.4.1 菌種保存 32
2.6.4.2 菌株活化 32
2.6.4.3 菌數測定 32
2.6.4.4 臺茶樣品抑制病原菌之抑制率 33
2.6.4.5 臺茶樣品抑制病原菌之對低抑制濃度分析 34
2.5.4.6 抑菌環試驗 34
2.7 統計分析 34
第三章 結果與討論 36
3.1 成分分析 36
3.2 抗氧化活性分析 54
3.3 抑菌活性分析 60
第四章 結論 98
第五章 參考文獻 99
附錄 109

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