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研究生:周信諭
研究生(外文):CHOU, HSHIN-YU
論文名稱:探討嘉寶果皮以不同水萃條件組合下其抗氧化性質之差異
論文名稱(外文):Investigation of the Differences in Phytochemical and Antioxidative Properties of Jaboticaba (Myrciaria Cauliflora) Peel under Different Water Extraction Conditions
指導教授:林國維林國維引用關係
指導教授(外文):LIN, KUO-WEI
口試委員:鍾雲琴林聖敦
口試委員(外文):CHUNG, YUN-CHINLIN, SHENG-DUN
口試日期:2021-06-04
學位類別:碩士
校院名稱:靜宜大學
系所名稱:食品營養學系
學門:醫藥衛生學門
學類:營養學類
論文種類:學術論文
論文出版年:2021
畢業學年度:109
語文別:中文
論文頁數:55
中文關鍵詞:嘉寶果總多酚類黃酮花青素抗氧化能力
外文關鍵詞:Myrciaria caulifloratotal phenolflavonoidanthocyaninantioxidant capacity
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嘉寶果為桃金孃科(Myrtaceae)嘉寶果屬 (Myrciana),原產地為巴西,台灣多種植於中南部。嘉寶果外表呈現深紫色,果肉帶甜味而果皮苦澀且質地較韌。研究指出嘉寶果富含酚類物質、花青素、類黃酮等具生物活性的化合物。在健康效益上具有抗氧化、抗突變、預防第二型糖尿病、預防肥胖以及改善血脂質組成等效果。本研究目的為探討在不同條件下以水萃取嘉寶果皮後,分析其萃取液之抗氧化性質。實驗取用嘉寶果果皮,按照果皮與水比例、萃取溫度、以及萃取時間進行分組萃取,分析萃取液中總多酚、類黃酮、花青素含量、DPPH、ABTS自由基清除試驗篩選出最適萃取條件。結果顯示,萃取液中的總多酚與類黃酮含量會隨著果皮比例降低、萃取溫度與萃取時間增加而有上升的趨勢;花青素在高溫萃取(100 ℃)之下會隨著時間延長而含量減少,以中溫萃取(80 ℃)的效果較佳;萃取液對DPPH及ABTS自由基清除能力隨著果皮比例降低、萃取溫度與萃取時間增加而增強。綜合以上所述,結合植化素含量與抗氧化能力分析的結果,本實驗最適萃取條件為果皮比例1:4、萃取溫度80 ℃、萃取時間45 min。期望本實驗結果能增加嘉寶果皮應用性,輔助嘉寶果萃取液相關產品之開發。
Jaboticaba belongs to the Myrtaceae family and the genus of Myrciana. It’s originally grown in Brazil, and is mostly cultivated in south-central Taiwan. The appearance of jaboticaba looks dark purple, the flesh is sweet, and the skin taste bitter and tough. Studies have shown that jaboticaba contains high levels of phenolic compounds, anthocyanins, flavonoids and other bioactive constituents. In term of health benefits, jaboticaba possesses functional characteristics in the antioxidative ability, antimutation, prevention of type Ⅱ diabetes and obesity, and improvement of blood lipid profile. This study was aimed to evaluate the antioxidative properties of the aqueous jaboticaba extract under various extraction conditions, according to the ratio of peel to water, heating temperature, and heating time. Contents of total phenol, flavonoids, and anthocyanins were analyzed, and the DPPH free radical scavenging ability and ABTS free radical scavenging ability were determined to select the most appropriate extraction conditions. Results showed that content of total phenol and flavonoids in the aqueous extract increased with the increase of the peel to water ratio, extraction temperature, and extraction time. The concentration of anthocyanin decreased with heating time under high temperature extraction (100 ℃), and moderate temperature extraction (80 ℃) appeared to be suitable. The DPPH and ABTS free radicals scavenging ability of the extract increased with the increase of peel to water ratio, extraction temperature and time. In summary, combining the results of the phytochemical contents and the antioxidant capacity, the optimal extraction conditions in this study were as follows: peel to water ratio 1:4, extraction temperature 80 °C, and extraction time 45 min. Results of this experiment can increase the value-added jaboticaba fruit and its peel and the development of jaboticaba-containing products.
中文摘要 I
英文摘要 II
目錄 IV
表目錄 VII
圖目錄 VIII
第一章 緒言 1
第二章 文獻回顧 2
第一節 嘉寶果 2
(一) 嘉寶果介紹 2
(二) 嘉寶果成分 2
(三) 嘉寶果相關保健功效與應用 4
第二節 自由基與抗氧化物質 8
(一) 自由基 8
(二) 抗氧化機制 9
(三) 天然抗氧化物質 10
(四) 抗氧化劑之應用 11
第三章 研究目的 13
第四章 材料與方法 14
第一節 實驗材料 14
(一) 實驗藥品 14
(二) 嘉寶果 14
第二節 實驗架構 16
第三節 嘉寶果皮水萃液之製備 16
第四節 分析項目與方法 16
(一) pH值 16
(二) 色澤 17
(三) 總多酚含量之測定 17
(四) 花青素 19
(五) 類黃酮含量之測定 20
(六) 2,2 diphenyl-1-picrylhydrazyl (DPPH)自由基清除能力分析 20
(七) 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS)自由基清除能力分析 22
(八) 有機酸含量分析 24
(九) 統計分析 25
第五章 結果與討論 26
第六章 結論 45
第七章 參考文獻 46

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