臺灣博碩士論文加值系統

迷迭香(Rosmarinus off icinalis)，屬唇形花科植物，迷迭香精油在醫藥保健方面的應用，如消炎、抗癌、抗腫瘤、治療心血管疾病、保肝等受到了國内外學者的關注。季節為影響精油組成份之因子，在芳香作物中，精油是植物從光合成而來的二次代謝產物(Rajeswara, 1996)。精油成份及其量的變化是受當地的生長環境因子，如：土壤、溫度、氣候、日光等以及採收季節的影響(Ab urjai, 2003)。
因此，本研究萃取不同季節之三種迷迭香，分別為迷迭香(Rosmarinus officinalis L)、寬葉迷迭香(Rosmarinus officinalis “Rex”)與匍匐迷迭香(Rosmarinus officinalis “Prostratus”) ，分析精油含量及成分，並比較其抗菌、抗氧化及抗發炎活性。利用GC-MS分析精油成分發現其精油成分的含量會因不同季節而有不同的變化，主要化學成分為α-Pinene、Eucalyptol、Camphor。在抑菌方面，利用培養液稀釋法（Broth dilution method）測試其最小殺菌濃度(Minimum bactericidal concentration, MBC)，發現這三種精油對痤瘡桿菌、金黃色葡萄球菌、大腸桿菌、綠膿桿菌、白色念珠菌及皮屑芽孢菌均有具有抑制作用。在抗氧化部分，秋季迷迭香精油清除DPPH自由基能力優於春季，寬葉迷迭香以春季優於秋季，匍匐迷迭香則以秋季優於春季，所有測試精油中以秋季直立型迷迭香精油清除DPPH自由基能力最佳。在β-胡蘿蔔素漂白法中皆是春季精油的抗氧化效果最好，其中以春季匍匐迷迭香精油最為顯著。Nitric oxide (NO)自由基清除能力分析中，秋季精油的效果優於春季，寬葉迷迭香和匍匐迷迭香則是以春季優於秋季，所有測試精油中以春季匍匐迷迭香清除效果最好。抗發炎活性部分，三種植物精油抑制5-脂氧酶（5-Lipoxygenase）能力皆以春季優於秋季，並以春季直立型迷迭香的抑制能力最為顯著。

Rosemary (R. officinalis L.) belongs to the Lamiaceae family. Rosemary essential oil is used for several pharmaceutical applications, as cardiovascular diseases, hepatoprotection. It also has many biological activities such as anti-inflammation, antitumor, anticancer. Essential oil is a secondary metabolites of plant. The components of essential oil are affected by soil, temperature, climate, sunlight and harvest season.
In this study, three species of rosemary including Rosmarinus officinalis L, Rosmarinus officinalis Rex and Rosmarinus officinalis Prostratus were harvested in the spring (March) and Autumn (October). The essential oils were extracted and analyzed. Different harvest seasons influenced the compositions of rosemary essential oils by GC-MS. All the test essential oils had antimicrobial activities against P. acnes, S. aureus, E. coli, P. aeruginosa, C. albicans and P. ovale. In DPPH test, the essential oils from Rosmarinus officinalis L and Rosmarinus officinalis “Prostratus” collected in autumn showed higher scavenging properties than those collected in spring. However, the essential oils harvested in spring revealed higher antioxidant activities than those harvested in autumn by β-carotene bleaching test. The Rosmarinus officinalis “Prostratus” essential oil from Spring expressed the greatest NO scavenging effect on Griess method. In the assay of anti-inflammatory activity, Rosmarinus officinalis L from Spring represented the greatest inhibitory effect on 5-lipoxygense among six essential oils.

中文摘要……………………………………………………………………I
英文摘要………………………………………………………………………III
目錄…………………………………………………………………………VI
圖目錄………………………………………………………………………IX
表目錄……………………………………………………………………X
縮寫表………………………………………………………………………XI
第一章 前言……………………………………………………………………1
一、研究動機與目的……………………………………………………………1
二、實驗架構……………………………………………………………………3
第二章 文獻回顧……………………………………………………………4
一、迷迭香簡介…………………………………………………………4
(一) 迷迭香栽培歷史……………………………………………………………4
(二) 迷迭香品種差異……………………………………………………………5
(三) 不同品種迷迭香精油成分差異……………………………………………7
(四) 迷迭香精油抗菌、抗氧化、抗發炎之功能性………………………………7
二、精油簡介……………………………………………………………………9
(一)植物內精油的來源和分佈………………………………………………9
(二)精油之主要成分……………………………………………11
(三)影響精油成分變化之因素………………………………………………14
(四)精油萃取方法……………………………………………………………15
(五)精油之抑菌活性…………………………………………………………19
(六)精油之抗氧化活性………………………………………………………19
(七)精油之抗發炎活性………………………………………………………22
(八)精油的應用……………………………………………………………23
第三章 材料與方法…………………………………………………………25
一、實驗材料………………………………………………………………25
(一) 實驗植物來源…………………………………………………………25
(二) 實驗藥品………………………………………………………………26
(三) 菌種與細胞……………………………………………………………27
(四) 儀器設備………………………………………………………………28
二、實驗方法………………………………………………………………28
(一) 精油萃取…………………………………………………………………29
(二) 精油成分分析……………………………………………………………29
(三) 抗菌活性試驗……………………………………………………………30
(四) 抗氧化活性試驗………………………………………………………33
(五) 抗發炎活性試驗…………………………………………………………35
三、統計分析………………………………………………………………36
第四章 結果與討論…………………………………………………………37
一、精油產率…………………………………………………………………37
二、精油成分分析……………………………………………………………38
三、精油之抗菌活性…………………………………………………………48
四、精油之抗氧化活性………………………………………………………51
(一)DPPH自由基的清除能力………………………………………………51
(二)β-胡蘿蔔素-亞麻油酸試驗………………………………………………53
(三)NO自由基的清除能力…………………………………………………55
五、精油之抗發炎活性………………………………………………………57
(一)對5-脂氧合酶之抑制能力………………………………………………57
第五章 結論…………………………………………………………………59
第六章 參考文獻……………………………………………………………60

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