省產青花菜之抗氧化性研究李惠蓮、張基郁

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省產青花菜之抗氧化性研究李惠蓮、張基郁

摘要

本研究將省產青花菜（BRASSICA OLERACEA L VAR ITALICA PLENCK）分為花、莖、葉三部分，經由冷凍乾燥處理之後，利用甲醇、水、丙酮三種溶劑萃取，並測其萃取液之抗氧化性。抗氧化性測定項目包括還原力、亞鐵離子螯合能力及Α,Α-DIPHENYL-Β-PICRYLHYDRAZYL（DPPH）自由基之清除能力、抗過氧化性、超氧陰離子清除能力，並與BHA及Α-生育醇作比較。結果顯示，全部三個部位，以甲醇與水之萃取液有較高之還原力，而丙酮萃取液最低；在莖的部位，顯示出比BHA與Α-生育醇高出1.3倍之還原力；而葉的萃取液和BHA與Α-生育醇有相當之還原力；花的萃取液之還原力最低，只有BHA及Α-生育醇之四分之三。青花菜之甲醇與水之萃取液也具有高螯合力；而丙酮萃取液為最低；在青花菜之三部位中，以莖的部位具有最高的螯合能力；莖的丙酮萃取液與BHA及Α-生育醇一樣，幾乎沒有任何的螯合能力。花的甲醇萃取液在青花菜之三部位中，有最高之DPPH自由基清除能力（＞90%）；而它與BHA及Α-生育醇之DPPH 自由基清除能力相近；而水萃取液只有43%之DPPH自由基清除能力；丙酮萃取液幾乎沒有DPPH自由基清除能力。在青花菜甲醇萃取液之抗過氧化性方面，其活性大小依序為BHA≒Α-生育醇＞花≒葉＞莖。在超氧陰離子清除能力方面，以莖的甲醇萃取液最高，其次是花，而葉的部位最低。在抗氧化活性成分分析方面，抗壞血酸含量之大小依序為莖＞花＞葉，

類黃酮素含量之大小依序為葉＞花＞莖，類胡蘿蔔素含量之大小依序為葉＞花＞莖，多酚類化合物含量之大小依序為葉＞

莖＞花。

關鍵詞 : 青花菜，抗氧化性，還原力，亞鐵離子螯合能力，DPPH自由基清除能力，抗過氧化性，超氧陰離子清除能力。

壹、前言--P1 貳、文獻回顧--P3 一、脂質的氧化作用--P3 （一）脂質氧化的種類--P3 1.熱裂解氧化作用--P3 2.自氧化作用--P4 3.光氧化作用--P8 4.素性過氧化作用--P9 5.生物系統中脂質的過氧化作用--P10 （二）脂質氧化之內、外在影響因子及對其之防止--P12 1.影響脂質氧化之內、外在因子--P12 2.脂質氧化之防止--P14 二、自由基與活性氧對人體健康的影響--P17 （一）自由基的定義--P17 （二）自由基與活性氧在人類疾病角色--P17 三、抗氧化劑--P20 （一）抗氧化劑的基本概念--P20 （二）抗氧化劑的作用機制--P21 四、天然抗氧化劑及其相關研究--P28 （一）生物鹼類--P28 （二）胺基酸及胺類化合物--P30 （三）花青素--P31 （四）抗壞血酸--P32 （五）類胡蘿蔔素--P32 （六）葉綠素--P33 （七）類黃酮素--P33

（八）維生素E--P36 （九）酚酸與木酚素--P37 （十）香辛料及其抽出物--P37 五、青江菜之簡介--P39 六、抗氧化活性之測定原理--P41 （一）還原力的測定--P41 （二）亞鐵離子螯合能力的測定--P41 （三）DPPH自由基清除能力的測定--P42

（四）抗過氧化性的測定--P42 （五）超氧陰離子清除能力的測定--P43 參、材料與方法--P45 一、青花菜材料--P45 二、化學試藥--P45 三、實驗方法--P46 （一）萃取液的製備--P46 （二）省產青花菜不同部位之甲醇、水、丙酮萃取液之還原力測定--P46 （三）省產青花菜不同部位之甲醇、水、丙酮萃取液之亞鐵離子螯合能力測定--P47 （四）省產青花菜不同部位之甲醇、水、丙酮萃取液之DPPH自由基清除能力測定--P47 （五）省產青花菜之不同部位甲醇萃取物之清除超氧陰離子能力測定--P48 （六）省產青花菜之不同部位甲醇萃取物之抗過氧化性測定--P48 （七）省產青花菜之不同部位天然抗氧化活性成分含量之分析--P49 1.抗壞血酸--P49 2.類黃酮--P49 3.類胡蘿蔔素--P49 4.總多酚類化合物--P50 （八）統計分析--P51 肆

、結果與討論--P52 一、省產青花菜不同部位之甲醇、水、丙酮萃取液之還原力--P52 二、省產青花菜不同部位之甲醇、水

、丙酮萃取液之亞鐵離子螯合能力--P57 三、省產青花菜不同部位之甲醇、水、丙酮萃取液之DPPH自由基清除能力--P61 四、省產青花菜不同部位之甲醇萃取物之抗過氧化性--P66 五、省產青花菜不同部位之甲醇萃取物清除超氧陰離子之能力--P69 六、省產青花菜不同部位之抗氧化活性成分含量之分析--P71 伍、結論--P74 參考文獻--P75

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省產青花菜之抗氧化性研究 李惠蓮、張基郁