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研究生:陳惠娟
研究生(外文):WAI KUN CHAN
論文名稱:苞花賽靛之開發與應用
論文名稱(外文):Development and Application of Wild indigo
指導教授:張慶如
指導教授(外文):Audrey Chingzu Chang
口試委員:周振嘉張永鍾
口試委員(外文):Chen Chia ChouYung Chung Chang
口試日期:2015-05-23
學位類別:碩士
校院名稱:國立宜蘭大學
系所名稱:食品科學系碩士班
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:2015
畢業學年度:103
語文別:中文
論文頁數:52
中文關鍵詞:苞花賽靛揮發性成分總酚酚酸
外文關鍵詞:Baptisia bracteatavolatile componentstotal phenolphenolic acid
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苞花賽靛是北美洲草原上常見的藥用草本植物,主要用於治感冒和皮外傷,由於對它的研究不多,故本研究欲開發苞花賽靛除醫藥外之應用。研究目的:(1) 以氣相層析-質譜儀分析苞花賽靛(全株及單純根部)之水蒸氣蒸餾萃取液中所含有的揮發性成分。(2) 苞花賽靛根部之總酚及總類黃酮含量分析,並以高效能液相層析儀分析其中之對-香豆酸、沒食子酸、丁香酸及香草酸等四種酚酸含量,並將所有分析結果與4個市售板藍根樣品作比較。
研究結果表明,(1) 氣相層析-質譜儀分析苞花賽靛(全株及單純根部)之水蒸氣蒸餾萃取液之揮發性成分,發現全株苞花賽靛之水蒸氣蒸餾萃取液中含有桉葉醇、γ-松油烯、莰烯等具有鎮靜、放鬆肌肉等功效之化合物。(2) 苞花賽靛根部之總酚含量為16.43 ± 0.51 (mg GAE / g d.w.),總類黃酮含量為1.35 ± 0.02 (mg QE / g d.w.),兩者皆顯著比市售板藍根高 (p < 0.05),苞花賽靛根部之總酚與總類黃酮含量分別是市售板藍根的1.21-3.20倍和5.19-11.25倍。苞花賽靛根部之各酚酸含量為:對-香豆酸53.67 ± 0.27 (mg/ 100 g d.w.)、沒食子酸23.13 ± 6.56 (mg / 100 g d.w.)、丁香酸33.26 ± 0.97 (mg / 100 g d.w.)、香草酸7.29 ± 0.31 (mg / 100 g d.w.)。其中,板藍根中不含沒食子酸,而苞花賽靛中之香草酸含量顯著比市售板藍根高1.28-2.11倍。此研究結果表明,苞花賽靛不僅只能作藥用植物,未來可以進一步開發其其他用途。
Baptisia bracteata is a common medicinal herb in north America, the main medicinal properties of B. bracteata is treat cold and skin trauma. For now, not much research on it. The study’s major exploitation the other use for B. bracteata.  The purposes of this study were (1) Used gas chromatography-mass spectrometry (GC-MS) analysis the volatile components of the B. bracteata (whole plant and roots) steam distillation distillate. (2) Determination of the total phenol content, total flavonoid content and used high-performance liquid chromatography (HPLC) to determine the phenolic acid: p-coumaric acid, gallic acid, syringic acid and vanillic acid in B. bracteata root, the result will compared with commercial indigowoad root.
The results showed that, (1) GC-MS analysis the volatile components of the B. bracteata (whole plant and roots) steam distillation distillate found that the it have eucalyptol, γ-terpinene, camphene, etc. which have a calming, relaxing muscles effects. (2) The total phenol content in B. bracteata root is 16.43 ± 0.51 (mg GAE / g d.w.), the total flavonoid content is 1.35 ± 0.02 (mg QE / g d.w.), total phenol content and total flavonoid content of B. bracteata root are significantly higher than commercial indigowoad root (p < 0.05), The total phenol content and total flavonoid content of B. bracteata root were commercial indigowoad root 1.21-3.20 times and 5.19-11.25 times. The phenolic acids content of B. bracteata root: p-coumaric acid is 53.67 ± 0.27 (mg / 100 g d.w.), gallic acid 23.13 ± 6.56 (mg / 100 g d.w.), syringic acid 33.26 ± 0.97 (mg / 100 g d.w.) and vanillic acid 7.29 ± 0.31 (mg / 100 g d.w.). In addition, commercial indigowoad root not contained gallic acid, and the vanillic acid content of B. bracteata was significantly higher (p < 0.05) than commercial indigowoad root about 1.28-2.11 times. These results showed that B. bracteata not only use as medicinal plants, future, it can be developed other uses.

謝誌 Ⅰ
中文摘要 Ⅱ
Abstract Ⅲ
目錄 Ⅳ
表目錄 Ⅵ
圖目錄 Ⅶ
壹、前言 1
貳、文獻回顧 2
一、苞花賽靛 2
二、板藍根 3
三、芳香療法 4
四、植物精油 4
五、壓力與睡眠品質 6
六、壓力與睡眠品質對飲食行為之影響 7
七、酚類化合物 7
八、分析方法 9
(一) 高效能液相層析法 9
(二) 氣相層析-質譜法 10
參、研究目的 11
肆、研究架構 12
伍、材料與方法 13
一、實驗材料 13
二、設備 14
三、方法 15
(一) 前處理 15
(二) 水蒸氣蒸餾 15
(三) 以GC-MS分析萃取液中之揮發性成分 16
(四) 苞花賽靛根部酚類化合物之測定 16
(五) 統計分析 17
陸、結果與討論 18
一、苞花賽靛萃取液中之揮發性成分分析 18
二、苞花賽靛根部之酚類化合物分析 19
(一) 苞花賽靛根部之總酚含量 19
(二) 苞花賽靛根部之總類黃酮含量 19
(三) 苞花賽靛根部之4種酚酸定量分析 20
柒、結論 22
捌、參考文獻 23
玖、表 33
拾、圖 39
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