臺灣博碩士論文加值系統

蕨藻俗稱海葡萄，為近年來新興的養殖藻類，其化學成分與特性
尚未完全明瞭，因此本研究擬進行長莖葡萄蕨藻 (Caulerpa lentillifera) 與總狀蕨藻 (C. racemosa) 之化學組成分分析，並進一步利用不同的萃取條件探討總狀蕨藻的抗氧化性。在一般成分方面，長莖葡萄蕨藻原料之水分高達 95%，灰分為 1.7%，蛋白質與脂肪量少，經凍乾後灰分增加。總狀蕨藻凍乾物之灰分較長莖葡萄蕨藻低，但蛋白質、氨與尿素含量較高，兩者之 pH 值差異小。長莖葡萄蕨藻與總狀蕨藻核苷酸化合物主要以 Guanine 、IMP 和 CMP 為主，游離胺基酸則以 Glutamic acid、Phosphoserine、Glycine、Aspartic acid、Alanine 等含量較豐，前者之游離胺基酸總量較後者低。飽和脂肪酸主要以 C14:0、C16:0、C18:0 為主，不飽和脂肪酸則有 C16:1、C17:1、C18:1、C18:2、C20:3、C20:4 和 C20:5 (EPA)。
兩種蕨藻分別經由凍乾與烘乾處理後，再由四種不同的溶劑(水、甲醇、乙醇和 50% 乙醇) 於 25oC 和 50oC 下萃取後，測其抗氧化能力。就 DPPH 清除能力而言，長莖葡萄蕨藻和總狀蕨藻於25oC 或 50oC 萃取，皆以乙醇萃取具有較佳的清除能力，其次為甲醇；ABTS+ 自由基清除方面，亦以乙醇和甲醇之萃取物有較佳的清除能力；還原力方面，亦以乙醇萃取者較強。烘乾處理之蕨藻抗氧化能力較凍乾處理者強，而萃取溫度對抗氧化能力之影響不大。四種不同溶劑萃取蕨藻，以乙醇與甲醇萃取物具有較多的總多酚含量與還原
醣含量，還原醣含量與抗氧化活性具有較高的相關性。

Seaweed Caulerpa is commonly known as sea grape, which is the emerging algae aquaculture in recent years. Little information on chemical composition and properties of Caulerpa was available. Therefore, this study is carried out to analysis the chemical composition. Besides, the different extraction conditions were used to evaluate the antioxidant activities of Caulerpa lentillifera and C. racemosa. The moisture content of C. lentillifera was 95%, ash 1.7%. Protein and lipid were in a little amount. Ash increased after vacuum freeze-drying. The ash content of C. racemosa was less than C. lentillifera, whereas protein, ammonia and urea were higher. The dominant nucleotide-related compounds of C. lentillifera and C. racemosa were Guanine, IMP and CMP. The major free amino acids of C. lentillifera and C. racemosa were Glutamic acid, Phosphoserine, Glycine, Aspartic acid and Alanine. The major saturated fatty acids of C. lentillifera and C. racemosa were C14:0, C16:0 and C18:0; and the unsaturated fatty acids were C16:1, C18:1, C18:2, C20:3, C20:4 and EPA (C20:5), respectively.
Two kinds of Caulerpa were treated by vacuum freeze-drying and hot air drying. Four different solvents (water, methanol, ethanol and 50% ethanol) were used for extraction at 25oC and 50oC, respectively. The antioxidant activities of extracts were measured by DPPH scavenging activity, ABTS+ scavenging activity and reducing power. For DPPH scavenging activity, all of ethanol extracts had the best scavenging ability, followed by methanol. The extracts of ethanol and methanol had better ABTS+ scavenging activities. The ethanol extract showed the highest reducing power among four solvent extracts. The sample of C. lentillifera and C. racemosa by vacuum freeze-drying had a higher antioxidant activity than that of hot air drying. The effect of extraction temperature on antioxidant activity was not significant. Ethanol and methanol extracts of C. lentillifera and C. racemosa had more total phenol compounds and reducing sugar contents. Reducing sugar contents correlated well with antioxidant activities.

壹、前言............................................1
貳、文獻整理........................................2
(一) 海藻與蕨藻簡介...............................2
1. 海藻簡介.........................................2
2. 蕨藻簡介.........................................2
(二) 體內自由基脂質過氧化反應及致病原理.............4
1. 自由基與活性氧定義................................4
2. 活性氧產生.......................................5
3. 活性氧的物理化學性質..............................6
4. 活性氧之致病原因..................................6
(三) 抗氧化劑之保護與作用原理......................7
1. 抗氧化劑之定義....................................7
2. 抗氧化劑保護原理...................................9
3. 抗氧化劑作用原理...................................9
参、材料與方法.......................................12
(一) 實驗材料........................................12
1. 原料來源.........................................12
2. 實驗藥品.........................................12
3. 使用儀器.........................................12
(二) 實驗方法........................................13
1. 原料處理與保存.....................................13
2. 原料萃取..........................................13
3. 一般成分分析.......................................13
4. 核苷酸相關化合物...................................15
5. 游離胺基酸、雙胜肽類、氨與尿素.......................16
6. 脂肪酸............................................16
7. 還原醣測定.........................................17
8. 總多酚類之定量......................................17
9. 抗氧化能力之測定....................................18
10. 統計分析..........................................19
肆、結果與討論.........................................20
(一) 長莖葡萄蕨藻與總狀蕨藻之化學組成.....................20
1. 一般成分............................................20
2. pH 值、氨與尿素......................................20
3. 核苷酸相關化合物.....................................20
4. 游離胺基酸與雙胜肽...................................21
5. 脂肪酸..............................................21
(二) 長莖葡萄蕨藻與總狀蕨藻之抗氧化能力....................22
1. 不同溶劑萃取蕨藻之抗氧化能力比較.......................22
2. 蕨藻以烘乾與凍乾處理之抗氧化能力比較....................28
(三) 總多酚與還原醣對抗氧化能力之影響......................30
1. 總多酚含量...........................................30
2. 還原醣含量...........................................31
3. 總多酚及還原醣與抗氧化力之相關性........................33
伍、結論................................................35
陸、參考文獻............................................36

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