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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/15772

Title: 不同萃取條件對薑萃取液之6-gingerol及6-shogaol含量及抗氧化能力的影響
Effect of different extraction conditions on the 6-gingerol and 6-shogaol contents and antioxidant capacity of ginger extracts
Authors: Wen-Yu Li
李文渝
Contributors: NTOU:Department of Food Science
國立臺灣海洋大學:食品科學系
Keywords: ;抗氧化能力
6-gingerol;6-shogaol
Date: 2010
Issue Date: 2011-06-30T08:19:14Z
Abstract: 本研究以老薑進行水以及不同濃度乙醇萃取,並探討不同萃取時間、不同萃取溫度的萃取影響。將萃取液進行總多酚類含量測定、清除DPPH自由基能力測定、螯合亞鐵離子能力測定、清除超氧陰離子能力、還原力測定以及總抗氧化能力(TEAC)等抗氧化實驗。並分析其有效成分6-gingerol和6-shogaol的含量。 用95%乙醇萃取的組別,其總多酚類含量(從23.63至30.25 mg/100ml)、清除DPPH自由基能力(從82.57至87.20%)、總抗氧化力(從0.8647至1.2995 μmole/g)以及還原能力(從1.31至1.47 nm)都是最佳的。螯合亞鐵離子能力則是以30%乙醇萃取的組別較佳(從74.60至87.15%)。而清除超氧陰離子能力則是以水萃取的組別最佳(從82.67至88.18%)。因此由上述研究可知,對於不同的抗氧化實驗來說,只要適當的選擇老薑的萃取溶劑都可以達到很好的抗氧化效果,而發揮老薑做為一天然抗氧化物的功能。 有效成份 6-gingerol 以及 6-shogaol 的含量,以乙醇萃取物中含有較多的含量。隨著萃取溫度和時間的增加,6-gingerol 會慢慢下降,而 6-shogaol 會慢慢的上升,顯示長時間加熱有助於形成 6-shogaol。
The influence of different types and concentrations of solvent, different extraction time and temperature on ginger extraction were evaluated. The ginger extract were then tested for their antioxidant capacities including total phenolic content, scavenging DPPH radicals, ferrous chelating effect, scavenging superoxide radicals, total antioxidant capacity assay (TEAC), and reducing power. The active ingredients (6-gingerol and 6-shogaol) contents were then determined by HPLC measurements. The 95% ethanol extract had the highest total phenolic content ( from 23.63 to 30.25 mg/100ml), scavenging of DPPH radicals (from 82.57to 87.20%), TEAC total antioxidant capacity (from 0.8647 to 1.2995 μmole / g) and reducing power (from 1.31 to 1.47 nm). For the chelating of ferrous ions, 30% ethanol extract showed the highest chelating effect (from 74.60 to 87.15%). Water extract had the highest scavenging effect on superoxide radicals (from 82.67 to 88.18%). These results indicated that choice of extraction solvent can help achieve the good anti-oxidative effects of the natural antioxidative compounds in ginger. Ethanol extracts contained more active ingredients, 6-gingerol and 6-shogaol. The 6-gingerol contents decreased and 6-shogaol contents increased with increasing temperature and extraction time. Heating at high temperature facilitated the formation of 6-shogaol.
URI: http://ethesys.lib.ntou.edu.tw/cdrfb3/record/#G0M97320051
http://ntour.ntou.edu.tw/ir/handle/987654321/15772
Appears in Collections:[食品科學系] 博碩士論文

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