頁籤選單縮合
題 名 | pH及β-環狀糊精對白柚果皮萃取物之抗氧化能力的影響=Effects of pH and β-cyclodextrin on Antioxidant Activity of Water Extracts of Citrus grandis (L.) Osbeck Peel during Essential Oil Extraction |
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作 者 | 李金燕; 左艷芳; 陳怡君; 吳幸娟; 趙育漳; | 書刊名 | 華醫學報 |
卷 期 | 43 2015.12[民104.12] |
頁 次 | 頁13-22 |
分類號 | 463.1 |
關鍵詞 | 抗氧化能力; 白柚果皮; 總多元酚; β-環狀糊精; Antioxidant activity; Citrus grandis(L) osbeck; β-cyclodextrin; Polyphenols; Flavonoids; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究主要是探討 pH 及 β-環狀糊精對白柚果皮萃取精油之水溶性萃取物抗氧化能力的影響。結果顯示,在熱水萃取物中,未熟果之總多元酚量顯著高於成熟果,分別為 62.4 ± 0.4 及 37.7 ± 0.7 (mg GAE/TSC g)(p<0.05)。未熟果總類黃酮含量顯著低於成熟果,分別為 13.1 ± 0.4 及 14.6 ± 0.7 (mg RE/TSC g) (p<0.05)。在維生素 C 含量上,未成熟果顯著高於成熟果,依序為 7.4 ± 0.1 及 5.9 ± 0.1 (mg AAE/TSC g)。比較清除 DPPH 自由基之能力,未成熟果顯著高於成熟果,分別為 75.5 ± 0.7 及 67.8 ± 0.9 %(scavenging effect %)。以 formic acid 調整萃取液 pH 值及添加不同量之 β-環狀糊精 (β–CD)進行萃取時,結果顯示,pH 調整至 3.00 時,未熟果與成熟果之水溶性萃取物中含有最高量的總多元酚、總類黃酮及維生素 C 。添加 0.05~0.5 % β–CD 時,水溶性萃取物之總多酚、總類黃酮及維生素 C 的含量顯著性增加。在 0.5% β–CD 添加時,總多元酚含量在未熟果及成熟果,分別增加 57%及 81%,總類黃酮上分別增加 91%及126%,維生素 C 分別增加 108%及 102%,同時也提高 DPPH 自由基清除能力。比較調整 pH 和添加 β–CD 對氧化物質抽取量及抗氧化能力之效果,發現添加 0.5%高濃度β–CD 之效果,遠高於調整 pH 效果。 |
英文摘要 | The effects of pH and β-cyclodextrin on the extract efficiency and antioxidant activity of water extract of citrus grandis(L) Osbeck peel were studied. Results showed that total polyphenols of water extract of unripe fruit peel was significantly higher than those of ripe fruit peel, 62.4 ± 0.4 and 37.7 ± 0.7 (mg GAE/TSC g)(p<0.05). Total flavonoids of immature fruit was significantly lower than ripe fruit, 13.1 ± 0.4 and 14.6 ± 0.7 (mg RE / TSC g) (p <0.05). On the vitamin C content, immature fruit was significantly higher than the ripe fruit, 7.4 ± 0.1 and 5.9 ± 0.1 (mg AAE / TSC g). Comparison of DPPH radical scavenging capacity, immature fruit was significantly higher than the ripe fruit, 75.5 ± 0.7 and 67.8 ± 0.9% (scavenging effect%). The effects of pH value and β-cyclodextrin (β-CD) on the compositions of the extracts showed that total polyphenols, total flavonoid and vitamin C had the highest extraction efficiency at pH 3.00 for immature and the ripe fruit. Adding 0.05 ~ 0.5% β-CD, total polyphenol content, total flavonoids and vitamin C significantly increased with β-CD. In 0.5% β-CD is added, the total polyphenol content of immature fruit and ripe fruit, increased by 57% and 81%, total flavonoids increased 92% and 125%, respectively, vitamin C increased 108% and 102%, respectively. Except the extraction efficiency of β-CD significantly increase but also improve the DPPH radical scavenging ability. Compare the effect of adjusting pH and adding β-CD on the radical scavenging ability, found that adding 0.5% β-CD was much higher than the adjustment of the pH. |
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