大蒜功能性食品之抗氧化能力 林倍仲、吳淑姿
E-mail: [email protected]
摘 要
本研究採用市售四種大蒜功能性食品與新鮮大蒜樣品，進行抗氧化活性試驗及HPLC分析。抗氧化活性測試包含清
除DPPH陰離子自由基能力、還原能力、亞鐵離子螯合能力及清除ABTS陽離子自由基能力的測試。結果顯示，市售大蒜功 能性食品，清除DPPH陰離子自由基能力：以品項C較佳為30.6%，品項B較低5.17%；相對還原能力：品項A較佳為 0.70，
品項C較低為 0.22；亞鐵離子螯合能力：品項A較佳為 55.53 %，品項D較低 17.33 %；清除ABTS陽離子自由基能力：品 項C較佳為 14.22 %，品項D較低為9.64 %。另討論功能性食品售價及HPLC分析：四種樣品單顆膠囊售價，最高5 .00元，
最低2.22元，價差差異達2.25倍；HPLC分析，以3 min出現之波峰計算大蒜成分面積比例，品項A 68.29 %、品項B 20.06 %
、品項C 22.79 %、品項D 58.08 %、新鮮大蒜萃取液 74.38 %、脫水大蒜萃取液 95.87 %，四種食品以品項A比重最高；波 型以品項A最接近新鮮大蒜成分分佈。整體研究以品項 A在大蒜功能性食品中具有最佳的成本效益值(capacity/price)。
關鍵詞 : 大蒜、大蒜素、抗氧化活性、HPLC
目錄
封面內頁 簽名頁 中文摘要 iii 英文摘要 iv 誌謝 v 目錄 vi 圖目錄 ix 表目錄 x 1 緒言 1 2 文獻回顧 2 2.1 大蒜的簡介 2 2.2 大蒜 的市場 3 2.3 大蒜的成分 6 2.4 大蒜在醫藥上之應用 13 2.4.1 抗心血管疾病 13 2.4.2 微循環及血管內皮細胞功能 15 2.4.3 抗癌 作用 15 2.4.4 改善認知作用 16 2.4.5 降血糖、減少疲倦感作用 18 2.4.6 副作用 19 2.5 自由基 19 2.5.1 自由基之形成 20 2.5.2 氧化壓力與疾病 20 2.6 抗氧化 21 2.6.1 抗氧化物質 22 2.6.2 人工合成之抗氧化劑 25 2.6.3 天然抗氧化劑 25 2.7 實驗目的 26 3. 材料與方法 28 3.1 實驗材料 28 3.2 藥品 28 3.3 儀器 30 3.4 實驗方法 30 3.4.1 實驗架構 30 3.4.2 四種大蒜產品之稀釋液製 備 30 3.4.3 新鮮大蒜萃取液製備 30 3.4.4 脫水大蒜萃取液製備 30 3.4.5 抗氧化能力分析 33 3.4.6 HPLC分析 34 4. 結果與討論 36 4.1 包裝標示與售價 36 4.2 抗氧化能力分析 36 4.2.1 清除DPPH陰離子自由基能力 36 4.2.2 相對還原力 38 4.2.3 螯合亞鐵 離子能力 43 4.2.4 清除ABTS陽離子自由基能力 43 4.3 HPLC分析 48 5. 結論 52 參考文獻 53
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