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題名 | 不同萃取方式之香椿萃取液抗氧化活性之比較=Antioxidant Activities of Different Toona Sinensis Extracts: A Comparative Study |
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作者 | 周仲光; 鄭光宏; 周于翔; 許宗賢; 曾再富; 陳怡兆; 黃士禮; 陳世宜; Chou, Chun-kuang; Cheng, Kuang-hung; Chou, Yu-shian; Hsu, Tzong-shyan; Tseng, Tsai-fuh; Chen, Yi-chao; Huang, Shih-li; Chen, Shih-yi; |
期刊 | 台灣農學會報 |
出版日期 | 20120600 |
卷期 | 13:3 2012.06[民101.06] |
頁次 | 頁262-278 |
分類號 | 341.94 |
語文 | chi |
關鍵詞 | 香椿; 萃取方式; 抗氧化; 沒食子酸; Toona sinensis; Extraction methods; Antioxidant; Gallic acid; |
中文摘要 | 本試驗之目的在評估不同溫度及溶劑,對香椿(Toona sinensis)萃取液抗氧化活性之影響。香椿粉末以乙醇、高溫蒸餾水(85℃)或常溫蒸餾水(25℃)萃取其有效成分,並以沒食子酸(Gallic Acid)為對照組,進行抗氧化特性之比較。試驗結果顯示:高溫或常溫蒸餾水萃取之香椿水溶液,其還原能力顯著較乙醇萃取組高(P<0.001)。亞鐵離子螯合能力,常溫水萃取液明顯高於高溫萃取液及乙醇萃取液(P<0.05)。在 DPPH(1,1-diphenyl-2-picrylhydrazyl, C 18 H 12 N 6 O 5 )自由基清除能力方面,香椿乙醇萃取液顯著比高溫或常溫水溶液萃取者高(P<0.05),但較人工合成之沒食子酸低(P<0.05)。至於總酚含量,兩種溫度之蒸餾水萃取液的酚含量明顯高於乙醇萃取組(P<0.05)。而類黃酮含量以乙醇萃取液之含量較高,為77.83mg/mL。抗氧化活性方面,三種萃取液在第8小時抑制亞麻油酸過氧化的能力達到最高,且均明顯高於沒食子酸(P<0.05)。本研究結果顯示香椿萃取物具有開發成天然抗氧化劑的潛力。 |
英文摘要 | The objective of this experiment was to evaluate the antioxidant characteristics of Toona sinensis extracts obtained using different solvents and temperatures. Effective components were extracted from Toona sinensis powder by Alcohol (AE), high-temperature water (85°C, HWE) and room-temperature water (25°C, WE). The antioxidant characteristics of the extracts were studied and compared with those of gallic acid. Results showed that HWE and WE had higher reducing power than AE (P<0.001). WE had higher Fe2+ chelating ability than HWE and AE (P<0.05). The scavenging ability of DPPH free radical (1,1-diphenyl-2-picrylhydrazyl, C 18 H 12 N 6 O 5 ) of AE was obviously higher than that of other extracts (P<0.05), but was stilllower than that of gallic acid (P<0.05). WE and HWE had higher total phenolic content than AE (P<0.05), while AE had the highest total flavonoid content. The antioxidant activities of all extracts peaked at the 8th hour and were higher than those of gallic acid (P<0.05). Results of this study suggest that Toona sinensis extracts possess the potential to be developed as natural antioxidants. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。