臺灣博碩士論文加值系統

在開發新植物資源運用於化妝或藥妝品品項中，艾葉是一項極具潛力的開發標的。
艾草在醫藥的使用已有數千年的歷史，為一項非常之重要的中藥材，而在本省民間用藥中有其重要的地位。
本實驗以艾草(Asiatic Wormwood)為萃取原料，分別改變( 1 )溫度( 2 )酒精濃度 ( 3 )液固比( 4 )時間( 5 )pH值，探討艾草在總酚類化合物含量及類黃酮化合物含量之最佳萃取條件，進一步將最適化萃取條件之艾草總酚類化合物及類黃酮化合物進行抗氧化特性分析。
利用最適化萃取條件進行抗氧化特性分析，結果顯示艾草萃取總酚及類黃酮在10000 ppm時，還原能力之吸收值為3.41及3.49、清除DPPH自由基之清除率為78.56 %及81.32 %、螯合亞鐵離子能力為64.67 %及75.68 %。
結果顯示，艾草萃取總酚最適化條件為萃取溫度52.8 oC、酒精濃度60.7 %、液固比例100m1/g、萃取時間為3小時及pH值為2.59，可得最大化產率55.86 mg/g。艾草萃取類黃酮最適化條件萃取溫度44.9 oC、酒精濃度為46.8 %、液固比例50 m1/ g、萃取時間為3小時及pH值9.1，可得最大化產率47.94 mg/g。
研究中所得到的艾草總酚化合物及類黃酮化合物最適化萃取條件及抗氧化能力 , 可作為保健食品及醫藥品開發之參考。

Asiatic Wormwood has been used in Chinese medicine for thousands of years. It is an important Chinese medicinal material, and it also has an important position in the province's folk medicine. In the development of new plant resources for use in cosmetics or cosmeceuticals, mugwort leaf is a promising development target.
The purpose of this thesis is to apply the extracted from Asiatic Wormwood as the raw material regarding the changes of: (1) Temperature (2) Extracted ethanol concentration (3) Solid-liquid Ratio (4) Time (5) pH vale, to investigate the Extraction optimization in total phenols and flavonoids. Furthermore, to analysis the best way in Total phenol and flavonoids to obtain the optimal extraction conditions to examine the antioxidant characteristics.
The analysis of antioxidant properties using Optimized extraction conditions showed that when the total phenols and flavonoids extracted from Asiatic Wormwood were 10000 ppm, the absorption values of the reducing power were 3.14 and 3.49, and the DPPH free radical scavenging rates were78.56 % and 81.32 %. The ferrous ion capacity is 64.67 % and75.68 %.
The results indicated as listed below:The extracted optimal conditions of Asiatic Wormwood in total phenolics were 52.8 oC Temperature，60.7 % ethanol, Liquid-solid ratio 100mI/g，3hour and a pH of 2.59. The extraction yield in total phenolics was55.86 mg/g.
Asiatic Wormwood in flavonoids was optimally extracted were 44.9 oC Temperature，46.8 % ethanol, Liquid-solid ratio 50 ml/g, 3hours and a pH of 9.1.The extraction yield in flavonoids was 47.94 mg/g.
The Asiatic Wormwood total phenol compounds and flavonoid compounds obtained by this research are optimized for extraction conditions and antioxidant capacity, and can be used as a reference for health foods and medical products development.

摘要 i
Abstract ii
致謝 iii
目錄 iv
表目錄 viii
圖目錄 ix
第一章緒論 1
1.1前言 1
1.2研究動機 1
第二章 文獻回顧 3
2.1艾草介紹 3
2.1.1艾草及艾葉區別 3
2.2艾草型態 4
2.3艾草的化學作用 4
2.3.1類黃酮 4
2.3.2多醣類 4
2.3.3三萜類 5
2.3.4其他化學成分 5
2.4艾草藥用與功效 5
2.4.1保肝護膽 5
2.4.2抗氧化特性 5
2.4.3抗癌 5
2.4.4對氣管的作用 5
2.4.5艾灸 6
2.4.5.1艾灸貼 6
2.4.5.1艾條 6
2.4.6其他藥用特性 7
2.5艾草產品開發應用 7
2.5.艾草藥品 7
2.6艾草食品 7
2.7抗氧化 8
2.7.1多酚類 8
2.7.2酚酸 9
2.7.3類黃酮化合物(Flavonoids) 10
2.7.4自由基 12
2.8反應曲面法 13
2.8.1原理 13
2.8.2反應曲面法最適值 13
2.8.3設計流程圖 15
第三章 實驗的材料與方法步驟 16
3.1研究架構圖 16
3.2實驗材料與設備 17
3.2.1實驗樣品 17
3.2.2實驗藥品 18
3.2.3實驗設備 19
3.2.4實驗裝置 20
3.3實驗步驟與方法 24
3.3.1艾草樣品保存 24
3.3.2總酚含量分析 24
3.3.2.1檢量線 24
3.3.2.2改變萃取時間 24
3.3.2.3改變萃取酒精濃度 24
3.3.2.3改變其萃取溫度 24
3.3.2.4改變萃取液固比 24
3.3.3.6改變萃取pH值 25
3.3.3類黃酮含量分析 25
3.3.3.1檢量線 25
3.3.3.2改變萃取時間 25
3.3.3.3改變萃取酒精濃度 26
3.3.3.4改變萃取溫度 26
3.3.3.5改變萃取液固比 26
3.3.3.6改變萃取pH值 26
3.3.4反應曲面法之設計 27
3.3.4.1單因子實驗設計 27
3.3.4.2反應曲面法分析 27
3.3.4.3陡升路徑實驗設計 27
3.3.4.4中心混成設計 28
3.3.5抗氧化分析 30
3.3.5.1還原能力測定 30
3.3.5.2螫合能力之測定參照 31
3.3.6.3清除DPPH能力之測定 31
第四章 結果與討論 32
4.1艾草樣品萃取 32
4.1.2液態搖瓶萃取 32
4.2總酚含量分析 33
4.2.1沒食子酸檢量線 33
4.2.2改變萃取時間 34
4.2.3改變萃取酒精濃度 35
4.2.4改變萃取溫度 36
4.2.5改變萃取液固比 37
4.2.6改變萃取pH值 38
4.2.7反應曲面法實驗設計結果 39
4.2.7.1二水準因子設計 39
4.2.7.2陡升路徑實驗設計 39
4.2.7.2中心混成實驗設計 40
4.2.7.3統計回歸實驗結果 42
4.3類黃酮含量分析 46
4.3.1槲皮素檢量線 46
4.3.2改變萃取時間 47
4.3.3改變萃取酒精濃度 48
4.3.4改變萃取溫度 49
4.3.5改變萃取液固比 50
4.3.6改變萃取pH值 51
4.3.7反應曲面法實驗設計結果 52
4.3.7.1二水準因子設計 52
4.3.7.2陡升路徑實驗設計 52
4.3.7.2中心混成實驗設計 53
4.3.7.3統計回歸實驗結果 55
4.4抗氧化分析 59
4.4.1清除DPPH自由基能力測定 59
4.4.2還原力測定 60
4.4.3螫合能力測定 61
第五章 結論 62
第六章 參考文獻 63

1.HK Beauty，全國美容雜誌社，158期，2020
2.倪健航，大黃酚對人類肝癌細胞株Hep3B及肺癌細胞株A549生長抑制的分子作用機轉研究，中國醫藥，碩士論文，2007
3.方梓，野有蔓草，野菜書寫，台灣二魚文化，2013
4.吳雪月，臺灣新野菜主義－阿美族的野菜世界，台北大樹文化，2000
5.簡錦玲，野菜美食家，台灣，天下文化，2007
6.葉子，（艾草），2010
7.胡崗、尹美珍、喻昕，艾葉多糖體外抗氧化作用研究，時珍國醫國藥，2015
8.龔珍林，正交試驗法優選艾葉總黃酮提取工藝研究，現代食品科技，2007
9.楊朝令、汪宏良、喻昕等，艾葉多糖預防對乙酰氨基酚肝中毒機理的研究，時珍國醫國藥，2012
10.歐昭君，甘草類黃酮和總酚類化合物最適化萃取及抗氧化特性分析，明新科技大學化材所，碩士論文2021
11.謝雅雯，利用反應曲面法研究辣木葉抗氧化成分之最適化萃取條件，明新科技大學化材所，碩士論文，2021
12.游玉婷，紫米花青素之類黃酮和總酚類化合物最適化萃取及抗氧化特性分析，明新科技大學化材所，碩士論文，2019
13.費新應、余珊珊、韋媛等，艾草提取液抑制免疫性肝損傷大鼠肝纖維化作用的觀察，實用肝臟病雜誌，2009
14.張東明，天然產物化學叢書酚酸化學，2009
15.梅全喜，艾葉的研究與應用，中國中醫藥出版社，2013
16.吉雙、張予川、刁雲鵬等，艾葉的化學成分，沈陽藥科大學學報，2009
17.文福姬、俞慶善、閹民燮，艾葉精油化學成分研究，香料香精化妝品，2007
18.徐新建、宋 海、韓玉琦等，艾葉揮發油化學成分的氣相色譜質譜聯用分析，時珍國醫國藥，2007
19.陳小露、梅全喜.，艾葉化學成分研究進展，今日藥學，2013
20.孫鋒、張寬朝，野生艾草黃酮的含量及抗氧化性研究，中國野生植物資源，2009
21.梅全喜、董普仁、王劍等，不同產地艾葉中揮發油和微量元素含量的比較，中國中藥雜志，1991
22.王 劍、田新村，栽培蘄艾與野生蘄艾的質量比較研究，中國中藥雜志，1998
23.李宏睿、王新、張文波，等 艾葉多糖提取率影響因素分析及提取條件優化，植物資源與環境學報，2012
24.袁慧慧、殷日祥、陸冬英等，艾葉提取工藝及抗氧化活性的研究，華東理工大學學報，自然科學版，2005
25.劉軍海，黃寶旭，蔣德超，響應面分析法優化艾葉多糖提取工藝研究，食品科學，2009
26.劉益紅、周建軍、徐頂巧，響應面分析法優化艾葉中綠原酸提取工藝，食品工業科技，2012
27.孫克年，艾蒿在水產養殖中的開發與應用，廣東飼料，2006
28.大西基代，高效液相色譜法對艾蒿及艾的分析：國外醫學（中醫中藥分冊），1994
29.李虹，艾灸生成物的研究概況，北京中醫藥大學，2009
30.歐陽湘雲，艾煙研究概況，實用中醫藥雜志，2010
31.陳向華、張國有、周美啟，艾灸的現代藥學與藥理學研究探析，國針灸，2009
32.洪宗國，艾與蘄艾的生藥學研究與開發，中醫藥學刊，2003
33.喻國雄、陳漢平、趙粹英，隔藥壯灸對健康老年人免疫功能的影響，中國老年學雜志，1995
34.何義雁，艾草米糕加工工藝及其品質改良研究，湖北農業大學，2015
35.孟俊祥，艾草和微生物多糖對馬鈴薯粉絲加工特性與品質的影響 ，合肥工業大學， 2012
36.農業，每日頭條，2008
37.松田有利子著、吳瑋原譯， 天然食物治百病 ， 浙江科學技術出版，2000.
38.李勝華、袁躍紅、王少峰，艾葉在卷煙中的應用，安徽農學通報，2009
39.張廣楠, 樊光輝，艾蒿資源開發利用及前景展望 ，青海農林科技， 2007
40.小文，日本將植物艾蒿用於食品保鮮，食品科技，2008
41.Arvouet-Grand A, Vennat B, Pourrat A, Legret P. “Standardisation d'un extrait de propolis et identification des principaux constituants”, J. Pharma. Belg., 49:462-8, (1994)
42.Beauchamp C, Fridovich I”Superoxide dismutase: improved assays and an assay applicable to acrylamide gels”, Anal Biochem ., 44: 276-287, (1971)
43.Boyer, R. F. McClear, C.I. “Superoxide ion as a primary reductant in ascorbate-mediated ferritin iron release“Free Radical Biology and Medicine 389-395, (1987)
44.Cos, P.; Ying, L.; Calomme, M.; Hu, J.P.; Cimanga, K.; Poel, B.V.; Pieters, L Vlietinck, A.J.; Berghe, D.V. "Structure-activity relationship and classification of Prod., 61: 71-76, ( 1988).
45.Croft, K.D. "The chemistry and biological effects of flavonoids and phenolic acids", Ann N Y AcadScü 854: 435-442, (1998).
46.Choung MG, Baek IN, Kang ST, Hang WY, Shin DC, Moon 1-11, Kang KH: “Isolation and Determination of thocyanins in Seed Coats of Black Soybean(Glycine max (L.) Merr.). “J.Agric. Food Chem., 49: 5848-5851, (2001)
47.Ciocalteu V, Folin O. “On tyrosine and tryptophane determinations in proteins”. J. biol.Chem., (1927)
48.Duh PD, Yen GC, Yen WJ, Chang LW. “Antioxidant effects of water extracts fromb Barley
49.(Hordeum vulgare L.) prepared under different roasting temperatures “ J Agric Food Chem ., 49 , 1455-1463, (2001)
50.Gahler S, Otto K: Bo¨hm V: “Alterations of vitamin C, total phenolics, and antioxidant capacity as affected by processing tomatoes to different products”. J. Agric. Food Chem., 517962-7968, (2003)
51.Hou WC, Lin RD, Cheng KT, Hung VT, Cho CH, Chen CH, Hwang sy, Lee M H “Free
52.radical-scavenging activity of Taiwanese native plants “. Phytomedicine ., 10170—175,(2003)
53.J. B. Harborne , C. A. Williams, 2000. “Advances in Favonoid research “ Phytochemistry Review 55:481-504, (1992)
54.Kovacic P, Pozos RS, Somanathan R, Shangari N, O'Brien PJ. “ Mechanism of mitochondrial uncouplers, inhibitors, and toxins: focus on electron transfer, free radicals, and structure-activity relationships “. Curr Med Chem. 1226.,: 01-23, (2005)
55.Kar, A., Choudhary, C. and Bandyopadhyay, N.G.” Comparative evaluation of hypoglycaemic activity of some Indian medicinal plants in alloxan diabetic rats”. J. Ethnopharmacology. 84(1):105-108, (2003)
56.Lv J L, Duan J A, Shen B, et al.”Caffeic acid esters from Artemisia argyiand their antioxidant activities” J. Chem Nat., 49(1): 8-11, (2013)
57.Myhrstad, M.C.W.• Carlsen, U.;sNordströfnø 0.; Blomhoff, Re; Moskaug, JD.”Flavonoids Increase the Intracellular glutathione level by transactivation of the -glutamylcysteine synthetas eebitical subumt promoter:” , Free Radic Biol Med., 32: 386-393b (2002 ).
58.Montgomery, D.C. “Design and Analysis of Experiments.”, 7th Edition, (2009).
59.Myers, R. H. and Montgomery, D. C. '“Response sureace methodology (2nd.ed.)”, John Wiley andSons. New York, (2002).
60.Oyaizu, M. “Antiox dative activity of browning products of glucosamine fractionated by organic solvent and thin-layer chromatography” Nippon Shokuhin Kogyo Gakkaishi.,35771-775, (1988)
61.Ou B 1,Huang D,Hampsch-Woodi11 EK “Analysis of antioxidant activities of common vegetables emp oying oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) assays: a comparative study.”, J Agric Food Chem., 50: 3122-8, (2002)
62.Peng C Y, Luo L, Hu L, et al. “Study on the effect of moxibustionin treafing rheumatoid arthritis rats and its mechanism” , J Acupunct Tuina Sci., 10(6):336-341,(2020)
63.Shimada, K., Fujikawa, K., Yahara, K., Nakamura, 'T. “Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion” Journal of Agricultural and Food Chemisfry 40 .,945-948, (1992)
64.Tapiero, H., Townsend, D M. and Tew, k. D “The role ofcarotenoids in the prevention of human pathologies.”, Biomed. Pharmacother., 58: 100-110, (2004)
65.Taga et al. M.S., E.E. Miller and D.E. “Pratt.Chia seeds as a source of natural lipid antioxidants”. J. Am. Oil Chem. Soc. 61:928-931,. ( 1984)
66.Temple, A. J. “Antioxidants and disease: more questions than answers.”, Nutr. Res., 20: 449-459, (2000)
67.Torel, J., Cillard, J. and Cillard, P. “Antioxidant activity of flavonoids and reactivity with peroxy radical”, Phytochemistry ., 25: 383-385, (1986)
68.Valentäo, P.; Fernandes, E.; Carvalho, F.; Andrade, P.B.; Seabra, R.M.; Bastos, M.L. “Antioxidant activity of Hypericum androsaemum infusion: scavenging activity against superoxide radical, hydroxyl radical and hypochlorous acid”, Biol Phatrm Bull., 25:1320-1323, (2002)
69.Tan R, Jia Z. “Eudesmanolides and other constituents from Artemisia argyi”, Planta Med., 58(4):370-372 [15], (1992)
70.Takanori T, Kaoru S, Katsumi O, Shunro K, Toshihiko O: “Inhibition of lipidperoxidation and the active oxygen radical scavenging effect of anthocyanin pigments isolated from Phaseolus vulgaris “L. Biochemical Pharmacology ., 52: 1033-1039, (1996)
71.Tabart J, Revers C, Pincemail J, Defraigne J-O, Dommes J. “Comparative antioxidantcapacities of phenolic compounds measured by various tests “Food Chemistry.,113(4):1226-1233, (2009)
72.Silvia Tage, M., Miller, E. E., Pratt, D. E. “Chia seeds as a source of natural lipid antioxidants” Journal of the American Oil Chemists Society., 61 :928-931, (1984)
73.Zhang W J, You C X, Yang K, et al. “ Bioactivity of 6 essential oil of Artemisia argyi Levl. et Vant. and its main compounds aainstLasioderma serricorne” J Oleo Sci, 63(8):829-837, (2014)
74.Teixeira, S. “Bioflavonolds Proantfiocyanidins and Quercetin and Their Potential Roles in Treating Musculoskeletal Conditions”, J Orthop Sports Phys There., 32: 357-363, (2002).