螯合鐵離子之能力 - 山胡椒抗氧化性質及其抗菌性質之研究

表二十至表二十三測定三種不同處理方式的山胡椒以不同溶劑

區分萃取所得萃取物，測定萃取物螯合亞鐵離子之能力。金屬離子在低濃度下也具有促進脂質氧化的能力，尤其以亞鐵離子及銅離子最具效果，少量的金屬離子便能產生大量的自由基，加速脂質的氧化反應 (Dziezak 1986; Water 1971)。

表二十至表與二十一可看出三種不同處理的山胡椒正己烷及乙胡椒甲醇萃取物CFMELC、SFMELC 與 SDEFMELC 在濃度 0.2 mg/mL 時，螯合能力皆可達45 %以上，0.2 mg/mL 的濃度時以水蒸氣蒸餾法所去除精油後的山胡椒甲醇萃取物SFMELC 螯合能力最好(54.17 %)，

隨濃度增高當濃度達0.4 mg/mL，螯合能力則以萃取物 CFMELC 的螯合效果最較佳(84.64 %)，而後持平。

表二十三測定不同處理之山胡椒水萃取區分物螯合鐵離子的能力，三種不同處理的萃取物 CFWELC、SFWELC 與 SDEFWELC 在濃度0.05 mg/mL 即有螯合能力，其中以經水蒸氣蒸餾法去除精油後的山

取時間對還原力的影響，固定濃度於0.05 mg/mL 下未經處理的山胡椒萃取物(SDEBWELC-3)，捕捉 DPPH 自由基能力為 82.51 %，萃取物 SDEBWELC 捕捉 DPPH 自由基的效果隨萃取時間增加，所得水萃物捕捉 DPPH 自由基的能力下降，推測因其於萃取精油時山胡椒已與水共

3 螯合鐵離子之能力

椒甲醇萃取物，類黃酮的含量分別為 3.83 mg/g、39.41 mg/g、19.50

CFEELC、CFMELC 與 CFWELC；以水蒸氣蒸餾法去除精油的山胡椒萃取物依次名為 SFHELC、SFEELC、SFMELC 與 SFWELC，而以水蒸氣蒸餾有機溶劑萃取法處理去除精油後之山胡椒萃取物則名為 SDEFHELC、SDEFEELC、SDEFMELC 與 SDEFWELC。以上三種不同處理方式的山胡椒萃取物測得所含之總酚類化合物的含量皆以甲醇區分之萃取物的總酚含量為最高，萃取物 CFMELC、SFMELC 和 SDEFMELC 之總酚類化合物的含量在濃度 0.1 mg/mL 時，總酚含量依序為12.01μg/mL、18.13μg/mL 和 21.23μg/mL。

圖五至圖八探討不同溶劑萃取之山胡椒萃取物與其總酚類化合物含量的相關性。自然界中的總酚類化合物由於具有OH基與提供電子之能力，穩定自由基，故具有抗氧化之功效(Shan et al. 2005; Catherine et al. 1995; Gil et al. 2002; Sherwin et al. 1978; Yang et al. 2004)。實驗顯示，山胡椒以正己烷、乙酸乙酯、甲醇與水依序萃取所得的萃取物之總酚類化合物與還原力之相關性(R²)分別為 0.5831、0.7654、0.9756 與 0.9779，其中以甲醇與水的山胡椒區分萃取物總酚類化合物及還原力的

後的山胡椒萃取物SDEBWELC隨時間增加總酚類化合物的含量也增

實驗利用水蒸汽蒸餾法(steam distillation; S)與水蒸汽蒸餾有機溶劑萃取法(simultaneous steam distillation-solvent extraction; SDE)萃取山胡椒精油，表三十一為山胡椒利用兩種不同萃取精油的方法所得到 distillation)與水蒸汽蒸餾有機溶劑萃取法(simultaneous steam distillation

-solvent extraction; SDE)所萃取之山胡椒精油 GC 層析圖。表三十二為含有 6-methyl-5-heptene-2- one、β-pinene、Limonene、β-linalool、

2,6-dimethyl-2,6-octadiene、β-citronellal、Methyl salicylate、β- citral、

piperitone、α-citral 等化合物，而水蒸汽蒸餾有機溶劑萃取法所得之精油則另外多了化合物 Borneol 與 Nerol；水蒸汽蒸餾法之精油則多了α -pinene、sabinene、α-terpineol、α-farnesene 與β-caryophyllene 等化合物。山胡椒的檸檬醛含量高，實驗以水蒸汽蒸餾有機溶劑萃取法萃劑萃取法(simultaneous steam distillation-solvent extraction)所萃取得到的山胡椒精油之抗菌性。將兩種萃取方使所得到的山胡椒精油以 5 % 乙醇分別稀釋為0~3000 ppm 等不同濃度之精油抑菌液後利用不同濃度之精油抑菌液測定水蒸氣蒸餾法與水蒸汽蒸餾有機溶劑萃取法，所萃取得到的精油對不同菌株之抑制情形，實驗以樣品可以延長遲滯期(lag

time)的效果作為抑制情形的表現，若可延長遲滯期越久，則抗菌力越佳；另將數據換為IT (inhibitory time)定義為將菌株生長的遲滯期所延長的時間，實驗定義可將遲滯期延長48 小時以上之抑菌液濃度定為最低抑制濃度MIC(minimum inhibitory concentration)。

(一)水蒸氣蒸餾法萃取精油之抗菌性

表三十三為水蒸氣蒸餾法所萃取之山胡椒精油對 E.

coli(10314；10675)與 S. aureus(10780；10781)之抗菌影響，實驗測試不 同濃度下(0~3000 ppm)水蒸氣蒸餾法萃取出的山胡椒精油對菌株的抑 形。結果顯示，菌株 P. aeruginosa 10944 之抗性很強，3000 ppm 之精 油也無法抑制其生長；E. aerogenes 10370 對精油濃度則需達 200 ppm 才可延長遲滯期 48 小時以上，精油濃度為 100 ppm 時對於菌株的 IT 為6 小時；E. cloacae 10401 與 K. oxytoca 13985 對精油濃度達 300 ppm 可延長遲滯期48 小時以上；而 100 ppm 之精油對菌株 B. subtilis 10255 可延長遲滯期48 小時以上，實驗菌株抗性中以 P. aeruginosa 10944 最 高；B. subtilis 10255 最低。

(二)水蒸氣蒸餾有機溶劑萃取法萃取精油之抗菌性

表三十五為水蒸氣蒸餾有機溶劑萃取法所萃取之山胡椒精油對 E. coli(10314；10675)與 S. aureus(10780；10781)之抗菌影響，實驗測 試不同濃度下水蒸氣蒸餾有機溶劑萃取法萃取出之精油對不同菌株的 的精油對菌株的抑制情形，P. aeruginosa 10944 菌株之抗性很強，除了 水蒸氣蒸餾法所萃取出的精油對其無抑制性外，P. aeruginosa 10944 對 於水蒸氣蒸餾有機溶劑萃取的山胡椒精油在3000 ppm 時也無法抑制情 形；E. aerogenes 10370 對水蒸氣蒸餾有機溶劑萃取的精油濃度 500 ppm 時可延長遲滯期48 小時以上；E. cloacae 10401 與 K. oxytoca 13985 對

的含量，且水蒸氣蒸餾法得到的精油中含有萜類化合物α-terpineol, α -piene, sabinene 已經被證實具有抗菌的效果(Filipowicz et al. 2003; Saito et al. 1996)，故推測水蒸氣蒸餾法所萃取出之山胡椒精油中的化合物，

比水蒸氣蒸餾有機溶劑萃取法所萃取出的精油化合物有較好的抑菌性；水蒸氣蒸餾法所得到的精油有在同菌株同濃度下有較佳的抗菌效果。

伍、結論

本研究以山胡椒果實為研究對象，以新鮮的山胡椒(Crude material; C)與經水蒸氣蒸餾法(steam distillation; S)、水蒸汽蒸餾有機溶劑萃取法(simultaneous steam distillation-solvent extraction; SDE)去除山胡椒果實中的精油等三種不同處理之山胡椒，分別利用不同溶劑萃別為39.41 mg/g、45.15 mg/g；經水蒸氣蒸餾有機溶劑萃取法去除精油後的山胡椒甲醇萃取物中含量分別為19.50 mg/g、39.12 mg/g。

二、山胡椒精油成分與抗菌分析

(一)山胡椒利用水蒸氣蒸餾與水蒸汽蒸餾有機溶劑萃取法兩種萃取方式所萃取出的精油以GC/MS 分析，可分別鑑定出 15 及 13 個化合物，而山胡椒精油的化合物以檸檬醛(citral)為主要的成分，分別佔含量的76.366 %與 66.192 %。

(二)山胡椒精油具有抗菌性，在同濃度同菌株下水蒸氣蒸餾法所萃取出的精油抑菌的效果高於水蒸氣蒸餾有機溶劑萃取法所萃取出的精油。

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在文檔中山胡椒抗氧化性質及其抗菌性質之研究 (頁 67-0)