楊梅乙醇萃取物之抗氧化能力評估

文化大學機構典藏 CCUR > 環境規劃暨生物資源學院 > 農學院 > 生物科技研究所 > 博碩士論文 > Item 987654321/25670

請使用永久網址來引用或連結此文件: https://irlib.pccu.edu.tw/handle/987654321/25670

題名:	楊梅乙醇萃取物之抗氧化能力評估 Study on antioxidant activity of alcohol extracts from bayberry fruits
作者:	趙家緯 Chao, Jia-Wei
貢獻者:	生物科技研究所
關鍵詞:	楊梅抗氧化小鼠巨噬細胞 bayberry Antioxidation raw cell
日期:	2012-06
上傳時間:	2013-10-21 11:03:37 (UTC+8)
摘要:	本論文以基隆市七堵區所產楊梅果實為主要研究對象，比較本土種楊梅果實以及外來種楊梅果實在不同萃取法所得到的乙醇萃取物其抗氧化活性。將楊梅果實冷凍乾燥後，以 85%乙醇萃取，分析其抗氧化成分、抗氧化活性以及小鼠巨噬細胞 (Raw cell 264.7）對過氧化氫傷害保護、腫瘤壞死因子（TNF-α）分泌程度之影響。抗氧化成份分析包括了楊梅果實總酚含量、總黃酮含量以及花青素含量，抗氧化活性檢測則有對 DPPH 自由基清除能力， ABTS 自由基清除能力，還原力測定以及對過氧化氫清除率。實驗結果顯示，外來種楊梅果實其總酚以及總黃酮含量都比本土種楊梅高，而外來種楊梅攪拌萃取法所得到的含量又比超音波萃取來的高，但是在花青素含量方面兩種楊梅果實並沒有顯著差異。抗氧化能力分析方面，兩種楊梅萃取物皆具清除 DPPH 自由基、ABTS 自由基、還原力以及清除過氧化氫之能力，對 DPPH 自由基清除效率最好的是外來種楊梅萃取物，在濃度 2 mg/mL 時可達 80%清除率，對 ABTS 自由基清除率效果上，外來種楊梅在兩種萃取方式所得到的萃取物清除效果都優於本土種楊梅，在 5mg/mL 時可達到 90%清除率。還原能力方面，兩種楊梅果實皆具有還原力，但是並無明顯差異。過氧化氫清除能力測定結果顯示，外來種楊梅超音波萃取物效果最好。除此之外，本實驗利用內毒素 (lipopolysaccharide, LPS)刺激小鼠巨噬細胞分泌一氧化氮，並加入不同濃度之乙醇萃取物觀察其抑制效果，觀察結果顯示兩種楊梅萃取物皆有抑制效果並隨著萃取物濃度提高效果逐漸增加，其效果最好為外來種楊梅攪拌萃取物，其一氧化氮分泌程度最低。腫瘤壞死因子分泌影響方面，外來種楊梅萃取物能使因內毒素刺激所分泌的腫瘤壞死因子濃度下降進而保護細胞。而在對巨噬細胞過氧化氫保護能力測定上，外來種攪拌萃取物效果最好，其生存率可達控制組的四倍以上。綜合以上實驗結果，外來種楊梅超音波萃取法所得之萃取物有著發展為保健食品之潛力。 The samples of this thesis are the Bayberry fruits in the Cidu area of Keelung. The thesis aims at examining the different antioxidant activities by comparing the Ethanol extraction of the local species and the foreign species. The process is to freeze and dry the bayberry fruits, then, using 85% ethanol to extract them for analyzing its elements of antioxidant, antioxidant activities and how much they can affect the protection of Raw cell 264.7. The purpose of the antioxidant component analysis experiment mainly focuses on analyzing the contents of the phenols, the flavonoids and the anthocyanin. The experiment of the antioxidant activity will examine the scavenging capacity of DPPH redicals, the scavenging capacity of ABTS radicals, reducing power assay, and H 2 O 2 clearance assay. The result of the experiment reveals that the content of the phenols and the flavonoids of the foreign bayberry fruits are higher than the content of the local species. On the other hand, it is obvious that the content of the phenols and flavonoids are higher in the stirring extraction than the ultrasonic extraction. But the different ways of extractions seem not much affect the result of the anthocyanin. In analyzing the antioxidant capacity, both foreign and local bayberries are capable of clearing the DPPH radicals, ABTS radicals, reducing power assays, and clearing hydrogen peroxide. The extraction of the foreign bayberries has the best effect in scavenging the DPPH radicals; using 2 mg / mL concentrations, it can reach the 80% clearance rate. When discussing the best effect of clearing the ABTS radicals, the extraction of the foreign bayberries in using both kinds of extraction methods are better than the extraction of the local bayberries; using 5mg/mL concentration, it can reach 90% clearance rate. The experiment reveals that both kinds of bayberries have similar reducing power. The experiment of the clearance capacity of hydrogen peroxide results that the foreign bayberry of the ultrasonic extraction has the greatest capacity of clearing hydrogen peroxide. Besides, the experiment also adopts LPS to stimulate raw cell to extract carbon monoxide and adds different concentrations of Ethanol extracts to observe its Inhibitory effect. The result is that the inhibitory effect will gradually reduce when gradually lowering the concentrations of Ethanol. The result reveals that the foreign bayberries of the stirring extraction are the best examples because it produces the least amount of the nitric oxide secretion. The result of the experiment shows that the foreign species of bayberries are has best capacity to against hydrogen peroxide for its rate of existence is four times higher than the control group.
顯示於類別:	[生物科技研究所 ] 博碩士論文

文件中的檔案:

沒有與此文件相關的檔案.

檢視Licence

在CCUR中所有的資料項目都受到原著作權保護.

資料載入中.....