頁籤選單縮合
題名 | 不同方法萃取土肉桂萃取液抗氧化能力比較=Antioxidant Activity of Various Extraction Methods of Cinnamomum osmophloeum Kanehira Powders |
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作者姓名(中文) | 凃榮珍; 陳建廷; 陳文賢; 李孟儒; 曾再富; 凃榮珍; | 書刊名 | 中國畜牧學會會誌 |
卷期 | 45:4 2016.12[民105.12] |
頁次 | 頁273-283 |
分類號 | 463.1 |
關鍵詞 | 抗氧化性; 臺灣土肉桂; 米酒頭萃取; Antioxidant properties; Cinnamomum osmophloeum Kanehira; Rice wine extracts; |
語文 | 中文(Chinese) |
中文摘要 | 本研究探討不同方法萃取臺灣土肉桂萃取液之抗氧化能力。萃取方法分別為以米酒頭室溫萃取(A 組)、米酒頭加熱萃取(B 組)、熱水萃取(C 組)、蒸餾萃取前段(D1組)、蒸餾萃取中段(D2組)和蒸餾萃取後段(D3組)共 6 種處理方法,分析各處理組之 1,1-二苯基 -2-三硝基苯肼(1,1-diphenyl- 2-pricrylhydrazyl, 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,同時檢測萃取液之肉桂醛含量、色澤和 pH 值。結果顯示 DPPH 自由基清除能力方面以 A組最高(P < 0.05);總酚類化合物含量方面以 A 組和 B 組較高(P < 0.05);抑制亞麻油酸過氧化能力方面,以 A 組、B 組和 C 組在第 16 hr仍呈現良好的抑制能力;螯合亞鐵離子能力以 A 組和 B 組較高(P < 0.05);肉桂醛含量方面以 D1 組顯著高於其他組別(P < 0.05)。綜上所述,以米酒頭於室溫進行台灣土肉桂液萃取可得較佳的抗氧化能力。 |
英文摘要 | The purpose of this study was to investigate the antioxidant properties of Cinnamomum osmophloeum Kanehira. C. osmophloeum Kanehira twig powder was extracted by six extraction methods (A group: extraction by rice wine at room temperature; B group: extraction by hot rice wine; C group: extraction by hot water; D1 group: extraction by steam distillation at early stage; D2 group: extraction by steam distillation at middle stage; D3 group: extraction by steam distillation at final stage). The antioxidant ability, cinnamaldehyde contents of the extracts were analyzed. The results showed: (1) 1,1-diphenyl-2picrylhydrazyl (DPPH) free radical scavenging: group A was significantly higher than other groups (P < 0.05); (2) contents of total phenolic: group A and group B were significantly higher than other groups (P < 0.05); (3) inhibitory activity on linoleic acid peroxidation: group A, B and C still remained a good inhibitory activity after 16 hr; (4) Fe2+-chelating ability: group A and group B were significantly higher than other groups (P < 0.05); (5) content of cinnamaldehyde: group D1 was significantly higher than other groups (P < 0.05). |
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