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http://140.128.103.80:8080/handle/310901/4552
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| Title: | 白芍與炒白芍抗氧化及揮發性成分之研究 |
| Other Titles: | Studies on Antioxidative and Volatile Components of Raw and Roasted Bai-shao |
| Authors: | 廖千琇
Liao, Chien-Hsiu |
| Contributors: | 喬長誠;蘇正德
Chyau, Charng-Cherng;Su, Jeng-De
東海大學食品科學系 |
| Keywords: | 白芍與炒白芍 |
| Date: | 2003 |
| Issue Date: | 2011-05-19T06:20:20Z (UTC)
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| Abstract: | 本研究探討中藥材-白芍與炒白芍(root of Paeonia lactiflora Pall, including raw and roasted material)之揮發性及抗氧化成分，主要分為以下兩個項目： 一、白芍與炒白芍甲醇萃取物之抗氧化成分 白芍與炒白芍粉末依序以正己烷、乙酸乙酯、甲醇萃取，經過濾、濃縮之後檢測其抗氧化性，三種溶劑萃取物之抗氧化性依序為：BHA>炒白芍甲醇萃取物>白芍甲醇萃取物>白芍乙酸乙酯萃取物>炒白芍乙酸乙酯萃取物>白芍正己烷萃取物>炒白芍正己烷萃取物>α-生育醇>對照組，選擇白芍與炒白芍甲醇萃取物進行XAD-7液相管柱層析區分，再針對區分物中顯現較強抗氧化性之沖提區分繼續進行ODS液相管柱層析及高效液相層析法分離純化，純化物質再藉由各種光譜分析法鑑定其結構，無論白芍或炒白芍均鑑定出7種純化物質，分別為pentagalloylglucose（1）, methyl gallate（2）, gallic acid（3）, methyl vanillinate（4）, benzoic acid（5）, benzoylabiflorin（6）, 及 benzoylpaeoniflorin（7）。白芍與炒白芍粉末同時亦進行傳統溶劑萃取及微波萃取，並利用高效液相層析進行兩種萃取物中純化物質1之含量分析，並比較萃取效果。以傳統溶劑萃取法萃取純化物質1時，在各種溶劑中以甲醇之萃取效果最佳；微波萃取方面，則分別就萃取溶劑比例、萃取時間及萃取功率等項目探討，結果得到純化物質1之最佳萃取條件為溶劑比例甲醇：乙酸乙酯＝3：2（v/v），萃取功率10％，萃取時間10分鐘。欲測樣品分析量少、節省溶劑使用量及節省萃取時間為微波萃取法優於傳統溶劑萃取法的幾項利點。 二、白芍與炒白芍之揮發性成分 白芍與炒白芍粉末利用水蒸氣蒸餾法與超臨界二氧化碳萃取法萃取其中揮發性成分。白芍與炒白芍水蒸氣蒸餾法之揮發性萃取物經GC及GC-MS分離鑑定，共鑑定出40種主要成分，包括酸類10種、烷類8種、醇類7種、醛類7種、酚類3種、酮類2種、烯類1種、酯類1種、醯胺類1種等。由GC圖分析，白芍與炒白芍的主要揮發性成分十分相似，未炒過的白芍揮發性成分含量相對較多。各種萃取物利用硫氰酸鐵法檢測抗氧化性，其強弱依序為：BHA>炒白芍甲醇萃取物>白芍甲醇萃取物>白芍乙酸乙酯萃取物>炒白芍乙酸乙酯萃取物>白芍超臨界萃取物>白芍正己烷萃取物>炒白芍正己烷萃取物>α-生育醇>白芍水蒸氣蒸餾法萃取物>炒白芍水蒸氣蒸餾法萃取物>炒白芍超臨界萃取物>對照組。仍以溶劑萃取物顯現較強的抗氧化性。
The purposes of this study were to investigate antioxidative and volatile components from Bai-shao (root of Paeonia lactiflora Pall, including raw and roasted material). The results were summarized as the following: (1) The antioxidative components of Bai-shao (root of Paeonia lactiflora Pall, including raw and roasted material) The ground powder of Bai-shao and roasted Bai-shao was extracted with n-hexane, ethyl acetate and methanol successively. The antioxidative activity of the extract was measured by the ferric thiocyanate method. The order of antioxidative activity was : BHA > methanol extract（roasted Bai-shao）> methanol extract（Bai-shao）> ethyl acetate extract（Bai-shao）> ethyl acetate extract（roasted Bai-shao）> n-hexane（Bai-shao）> n-hexane（roasted Bai-shao）>α-tocopherol > control. The seven pure components— pentagalloylglucose（1）, methyl gallate（2）, gallic acid（3）, methyl vanillinate（4）, benzoic acid（5）, benzoylabiflorin（6）, and benzoylpaeoniflorin（7）were fractionated and isolated by various chromatographies from the methanol extract of Bai-shao or roasted Bai-shao, which show strong antioxidative activity. The investigation of contents of the component 1 extracted through microwave-assisted and traditional solvent extraction, was undertaken by means of the high performance liquid chromatography. The optimized condition of the microwave assisted extraction was solvent methanol: ethyl acetate =3:2（v/v）, microwave power 10% and extraction time 10 minutes. The benufit of the microwave-assisted extration to compared with traditional solvent extraction was to save much both extraction solvent and time. (2) Volatile components of Bai-shao (Root of Paeonia lactiflora Pall, including raw and roasted material) The volatile extract was obtained from Bai-shao and roasted Bai-shao by steam distillation extraction and supercritical carbon dioxide extraction. It was isolated and identified by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). The 40 components of the volatile extract by steam distillation had been identified, including 10 acids, 8 alkanes, 7 alcohols, 7 aldehydes, 3 phenolic compounds, 2 ketones, 1 alkylene, 1 ester, and 1 amide. The major volatile components of Bai-shao and roasted Bai-shao were the same. The contents of the major volatile components of Bai-shao was more than those of roasted Bai-shao. The antioxidative activity of the volatile extract and the various solvent extract was analyzed by the ferric thiocyanate method. The order of antioxidative activity was: BHA >methanol extract（roasted Bai-shao） >methanol extract（Bai-shao）> ethyl acetate extract（Bai-shao）>ethyl acetate extract（roasted Bai-shao）supercritical carbon dioxide extract（Bai-shao）>n-hexane（Bai-shao）>n-hexane（roasted Bai-shao）>α-tocopherol >volatile extracts（Bai-shao）>volatile extracts（roasted Bai-shao）> supercritical carbon dioxide extract（Bai-shao）> control. |
| Appears in Collections: | [食品科學系所] 碩士論文
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