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Title: 薏仁中薏仁酯、油酸及亞麻油酸之萃取及分析
Extraction and analysis of coixenolide, oleic acid and linoleic acid in adlay
Authors: Hou, Pei-Yu
Contributors: NTOU:Department of Food Science
Keywords: 薏仁;薏仁酯;丁二醇;油酸;亞麻油酸
adlay;coixenolide;butanediol;oleic acid;linoleic acid
Date: 2017
Issue Date: 2018-08-22T06:42:00Z
Abstract: 薏仁主要種植於亞洲地區,富含有生理功效之薏仁酯 (coixenolide)、油酸 (oleic acid) 及亞麻油酸 (linoleic acid)。本研究目分別以迴流萃取 (reflux extraction) 與微波萃取 (microwave extraction) 萃取薏仁酯、油酸及亞麻油酸,建立其最佳之萃取方式,並探討其GC之最適分析條件。 將薏仁分別進行迴流萃取 (100℃/ 3 hr及100℃/ 4 hr) 與微波萃取 (100、200及300 W微波1及2 min),發現迴流萃取3小時能夠得到丁二醇、油酸及亞麻油酸之最大產率。 以GC-FID分析薏仁酯前,必須先將萃取之薏仁油脂在100℃下進行酸醇解1小時,獲得薏仁酯結構上之丁二醇,作為薏仁酯定量之指標。以RTx®-2330管柱,初溫100℃ 以20℃/ min之速率上升至200℃,再以5℃/ min之速率上升至終溫250℃。 分析油酸及亞麻油酸前,須將薏仁油脂進行甲酯化。同樣以RTx®-2330管柱,初溫75℃ 維持3分鐘,以20℃/ min之速率上升至120℃,再以5℃/ min之速率上升至215℃。此方法檢測薏仁中薏仁酯、油酸及亞麻油酸之偵測極限分別為0.0160 、0.0133及0.0161 mg/L,回收率分別為80.58-97.26%、106.42-122.26% 及105.78-109.31%。
Adlay is mainly grown in Asia. It abounds in several bioactive ingredients such as coixenolide, oleic acid, and linoleic acid. In this study, reflux extraction and microwave extraction were expectively used to explore the best extraction conditions for these ingredients. The optimum condition for GC determination of the compounds was also investigated. Reflux extraction (100℃/ 3 hr and 100℃/ 4 hr) and microwave extraction (100, 200 and 300W for 1 and 2 min) were both used to extract coixenolide, oleic acid, and linoleic acid. It was found that reflux extraction for 3 hours had the highest yield. Before determining coixenolide with GC-FID, alcoholysis of coixenolide was performed to obtain butanediol as the quantitation index for coixenlide. The determination of coixenolide with GC-FID was performed by using RTx®-2330 column with temperature programming from 100 to 200℃ at rate of 20℃/min, and then changing the rate to 5℃/min till the final temperature of 250℃ was reached. Oleic acid and linoleic acid were methyl esterified first. RTx®-2330 column was used for the analysis. The oven temperature was intitially set at 75℃ for 3 minutes, and then raised at the rate of 20℃/min to reach 120℃. The rate was then changed to 5℃/min to reach the final temperature of 215℃. The detection limits for coixenolide, oleic acid, and linoleic acid were 0.0160, 0.0133, and 0.0161 mg/L, respectively, while the recoveries for them were 80.58-97.26, 106.42-122.26, and 105.78-109.31%, respectively.
Appears in Collections:[Department of Food Science] Dissertations and Theses

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