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題 名 | 數種傳統食用植物甲醇萃取物抗氧化性之研究=Antioxidative Activity of the Methanolic Extracts from Various Traditionally Edible Plants |
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作 者 | 劉伯康; 陳惠英; 顏國欽; | 書刊名 | 中國農業化學會誌 |
卷 期 | 37:1 1999.03[民88.03] |
頁 次 | 頁105-116 |
分類號 | 341.94 |
關鍵詞 | 抗氧化性; 抗氧化劑; 自由基; Antioxidant activity; Antioxidants; Free radicals; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究針對數種傳統食用植物甲醇萃取物進行抗氧化性探討。結果顯示,除香菇 及黑棗沒有抑制效果之外,其餘樣品與等濃度(200ppm)之butylated hydrox yanisole(BHA)及α-tocopherol 相比較,其抗油脂氧化活依序BHA>乾燥蓮 子>α-tocopherol>黑糯米>乾黑木耳>桑椹>青仁黑豆>糙經薏仁>乾燥香菇、新鮮 香菇≒甲醇控制組>黑棗。傳統食用植物甲醇萃取物之還原力隨著樣品添加劑量的增 加而增加;於相同測試濃度下,其還原力大小衣序為黑糯米>桑椹>黑木耳>蓮子≒ 糙紅薏仁>青仁黑豆;但遠不及BHA與α-toophrol。對於α,α-diphenyl-β-picryl- hydrazyl自由基的清除能力除了黑糯米及桑椹,其餘樣品清除能力並不顯著;但隨著 各樣品添加劑量的增加,其清除能力亦隨之增加。此外,這些傳統食用植物甲醇萃取 物對於亞鐵離子具有很好的螯合能力;其螯合能力依序為桑椹≒黑木耳≒青仁黑豆> 蓮子>糙紅薏仁>黑糯米。傳統食用植物甲醇萃取物(2.5mg/mL),其清除氫氧自由 基的能力依序為青仁黑豆(65%)>黑糯米(60%)>糙紅薏仁(38%)>桑椹(25%)=黑 木耳(25%)>蓮子(0.02%);但對於超氧陰離子上(O�荃�)反有促進生成能力。 |
英文摘要 | The objectives of this research were to investigate the antioxidative properties of methanolic extracts from various traditionally edible plants. In our investigation, the antioxidative activities of these extracts (200ppm) against lipid peroxidation were found to follow the order of butylated hydroxyanisole (BHA) >lotus seed> α -tocopherol>black rice>Jew's ear>mulberry>black soybean>job's tears>dried shiitake, fresh shiitake ≒ control>black date. However, the methanolic extracts of shiitake and black date did not exhibit any antioxidative activities. The reducing power of methanolic extracts from various traditional edible plants increased with increasing concentration. Moreover, the reducing power of the extracts at a same concentration was in the order of black rice > mulberry>Jew's ear> lotus seed ≒ Job's tears > black soybean, but they were less than BHA and α -tocopherol. Although black rice and mulberry had better scav- enging effects on α, α -diphenyl- β -picrylhydrazyl radicals (DPPH), the other tested samples did not exhibit marked scavenging effects on DPPH. Furthermore, the scavenging effects of extracts on DPPH also increased with increasing concentration. In addition, our tested samples showed marked chelating ability on iron (Ⅱ ). the chelating effects of extracts on iron (Ⅱ ) were found to follow the order mulberry ≒ Jew's ear ≒ black soybean >lotus seed >Job's tears >black rice. The scavenging effects of the samples on hydroxyl radicals were in the order of black soybean (65%)>black rice (60%)>Job's tears (38%)> mulberry(25%)=Jew's ear(25%)>lotus seed(0.02%).However, the methanolic extracts from the traditional edible plants promoted the formation of superoxide anion. |
本系統中英文摘要資訊取自各篇刊載內容。