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研究生:馬緯萍
研究生(外文):Ma, Wei-Ping
論文名稱:植物及保健食品中羥基檸檬酸之萃取及分析
論文名稱(外文):Extraction and Analysis of Hydroxycitric Acid from Plant and Health Food
指導教授:洪良邦洪良邦引用關係
指導教授(外文):Hung, Lang-Bang
口試委員:林屏杰邱思魁廖若川
口試委員(外文):Lin, Ping-JeiChiou, Tze-KueiLiu, Yeuk-Chuen
口試日期:2016-06-17
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:2016
畢業學年度:104
語文別:中文
論文頁數:73
中文關鍵詞:羥基檸檬酸固相萃取水浴萃取
外文關鍵詞:hydroxycitric acidsolid-phase extractionwater-bath extraction
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羥基檸檬酸 (hydroxycitric acid, HCA) 主要來自於藤黃屬 (Garcinia) 植物中,為 (2S,3S)-HCA 型之結構,能夠抑制脂肪之形成。而洛神花中也有豐富的羥基檸檬酸,屬 (2S,3R)-HCA 型之結構,能抑制胰臟α-澱粉酶 (α-amylase) 以及小腸 α-葡萄糖苷酶 (α-glucosidase) 之活性。有研究指出過量的羥基檸檬酸可能會對人體有害,而越來越多標榜含有羥基檸檬酸之保健食品於市面上販售,但目前對於保健食品中羥基檸檬酸之萃取及分析之研究較少,因此本實驗之目的為利用超音波、微波、水浴及不同萃取條件進行最適萃取條件的探討,並建立以 HPLC-UV 定量之最適條件。使用 HPLC-UV 及 InertSustain® C18 管柱,在波長 210 nm 下偵測,並搭配 0.2% 磷酸水溶液進行沖提,較不易造成羥基檸檬酸之解離,且在進行樣品分析時具有良好之分離效果。而將保健食品分別進行超音波萃取 (10、20、30、60 分鐘)、微波萃取 (100、200、400、600、800及1000 W 萃取 1 及 2 分鐘) 與水浴萃取 (60 及 80℃ 萃取 30 及 60 分鐘),發現在固液比 1:75 (g/mL) 下,以 60℃ 之水浴萃取 30 分鐘,並於固相萃取時以 20% 氨水溶液進行淨化,具有最好之羥基檸檬酸萃取效果。此方法檢測保健食品中羥基檸檬酸之偵測極限為 0.57 μg/mL,回收率為 81 (± 20)-101.2 (± 0.2)%。

(-)-Hydroxycitric acid [(2S, 3S)-HCA] exists mainly in Garcinia. It has been found to be an inhibitor of lipogenesis. Hibiscus sabdariffa L. also contains abundant of HCA with different structure, (2S, 3R)-HCA, which is able to inhibit the activities of pancreatic α-amylase and small intestine α-glucosidases. However, it has been reported that overintake of HCA might be hazardous to humans. Recently, more and more HCA containing health food appears in the market. However, study is still rare about the extraction and determination of hydroxycitric acid in health food. The purpose of this study is to investigate the best method for extracting HCA from health food by the use of ultrasonic extraction, microwave extraction, and water-bath extraction, as well as to establish a high-performance liquid chromatography with ultraviolet detection (HPLC-UV) method for determining the content of HCA in health food. HCA was determined by using an InertSustain® C18 column along with UV detection under 210 nm. The mobile phase of 0.2% phosphoric acid solution was used to avoid the dissociation of HCA. The health food was extracted by using ultrasonic extraction (for 10, 20, 30, and 60 minutes), microwave extraction (with 100, 200, 400, 600, 800, and 1000 W for 1 and 2 minutes), and bath-water extraction (at 60 and 80℃ for 30 and 60 minutes), respectively. By using water-bath extraction at 60℃ under the ratio of 1:75 (g/mL) for 30 minutes,and using the best result for extraction was obtained 20% ammonia to clean up the sample at the solid phase extraction (SPE) stage. The limit of detection of HCA of health food was 0.57 μg/mL, and the recoveries were from 81 (± 20) to 101.2 (± 0.2)%.

摘要 I
Abstract II
目錄 III
圖目錄 VI
表目錄 VIII
壹、前言 1
貳、文獻整理 3
一、藤黃屬植物 3
(一) 藤黃果 3
(二) 印度鳳果 3
(三) 南瓜山竹 4
(四) 山竹 4
二、洛神花 4
三、羥基檸檬酸 5
(一) 羥基檸檬酸之來源與特性 5
(二) 羥基檸檬酸之結構與分類 5
(三) 羥基檸檬酸之生理功能 6
(四) 羥基檸檬酸之衍生物 7
四、羥基檸檬酸之萃取 8
(一) 萃取原理 8
(二) 藤黃類果實、保健食品及洛神花之萃取 8
五、固相萃取 10
(一) 吸附劑種類 10
(二) 吸附機制 11
(三) Oasis® MAX cartridge 12
六、羥基檸檬酸之分析方法 12
(一) (2S,3S)-HCA 12
(二) (2S,3R)-HCA 13
七、羥基檸檬酸之危害及每日食用限量 14
八、目前市售含羥基檸檬酸之保健食品 14
參、材料與方法 15
一、實驗材料 15
(一) 樣品 15
(二) 標準品 15
(三) 藥品 15
(四) 層析管住 15
(五) 儀器設備 15
二、實驗流程 17
三、實驗方法 18
(一) 樣品前處理 18
(二) 山竹及洛神花中羥基檸檬酸之萃取 18
(三) 山竹及洛神花中羥基檸檬酸之分析 19
(四) 以HPLC進行羥基檸檬酸含量分析 19
(五) 保健食品及飲品中羥基檸檬酸之萃取 20
(六) 固相萃取匣之處理 21
(七) 保健食品及飲品中羥基檸檬酸之分析 21
(八) 統計方法 22
肆、結果與討論 23
一、山竹果皮中羥基檸檬酸之分析 23
二、洛神花中羥基檸檬酸之分析 23
三、以HPLC-UV分析羥基檸檬酸 (HCA) 標準品之條件 23
(一) 吸收波長 23
(二) 移動相中磷酸之比例 23
(三) 羥基檸檬酸標準溶液之檢量線 24
四、保健食品中羥基檸檬酸之最適萃取條件 25
(一) 固相萃取淨化之最適氨濃度 25
(二) 超音波萃取 25
(三) 微波萃取 26
(四) 水浴萃取 26
五、保健食品及飲品中羥基檸檬酸之分析 27
(一) 偵測極限與定量極限 27
(二) 回收率 27
(三) 市售保健食品及飲品分析 27
伍、結論 28
陸、參考文獻 29
柒、圖表 39
捌、附錄 68


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