頁籤選單縮合
題名 | 土肉桂枝葉萃取液抗氧化能力之探討=Antioxidant Activity of Various Parts of Cinnamomum osmophloeum Kanehira Extracts |
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作者 | 陳建廷; 曾再富; 李孟儒; 凃榮珍; 陳文賢; | 書刊名 | 台灣農學會報 |
卷期 | 17:4 2016.12[民105.12] |
頁次 | 頁375-389 |
分類號 | 463.1 |
關鍵詞 | 臺灣土肉桂; 米酒頭; 萃取; 抗氧化性; Cinnamomum osmophloeum Kanehira; Rice wine; Extraction; Antioxidant activity; |
語文 | 中文(Chinese) |
中文摘要 | 依材料區分為乾燥土肉桂枝(A組)、生鮮土肉桂枝(B組)、等同生鮮土肉桂枝之乾基(C組)、乾燥土肉桂葉(D組)、生鮮土肉桂葉(E組)和等同生鮮土肉桂葉之乾基(F組),分析其1,1-diphenyl-2-picrylhydrazyl(DPPH)自由基清除能力、總酚類化合物含量、抑制亞麻油酸過氧化能力、螯合亞鐵離子能力等抗氧化能力,同時檢測萃取液之色澤、pH值和感官品評。結果顯示DPPH自由基清除能力方面以B組和E組較高(P < 0.05),總酚類化合物含量方面以A組最高(P < 0.05);抑制亞麻油酸過氧化能力方面,所有組別在第16小時皆呈現良好的抑制能力;螯合亞鐵離子能力以D組和E組較高(P < 0.05);感官品評方面F組之色澤和總接受性顯著低於其他組別(P < 0.05)。 |
英文摘要 | Cinnamomum osmophloeum Kanehira twig and leaf powder were extracted by rice wine at room temperature. The experiment was conducted with six groups: extraction of dry twig powder (A group); extraction of fresh twig powder (B group); extraction of fresh twig powder with mass equal dry twigs (C group); extraction of dry leaf powder (D group); extraction of leaf powder (E group); extraction of fresh leaf powder with mass equal to dry leaves (F group). The extracts were analyzed for antioxidant ability, pH value, colors and sensory evaluation. The results showed that: (1) 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging: group B and group E were significantly higher than other groups (P < 0.05); (2) contents of the total phenolic: group A was significantly higher than other groups (P < 0.05); (3) inhibitory activity on linoleic acid peroxidation: all groups still maintained good inhibitory activity after 16 hr; (4) Fe^(2+)-chelating ability: group B and group E were significantly higher than other groups (P < 0.05); (5) sensory evaluation: the color and overall acceptability scores of group F were significantly lower than other groups (P < 0.05). |
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