紅豆蔻揮發性及抗氧化成分之研究

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Title:	紅豆蔻揮發性及抗氧化成分之研究
Other Titles:	Studies on Volatile and Antioxidative Components of fruit of Alpinia galanga
Authors:	林書玉 Lin, Shu-Yu
Contributors:	蘇正德, 喬長誠 Su, Jeng-De , Chyau, Charng-Cherng 東海大學食品科學系
Keywords:	紅豆蔻;揮發性;抗氧化性 Alpinia galanga;volatile;antioxidative
Date:	1997
Issue Date:	2011-05-25T09:41:42Z (UTC)
Abstract:	本研究探討紅豆蔻之揮發性成分及抗氧化成分，主要分成以下二個項目：（1）紅豆蔻之揮發性成分利用各種方法﹝水蒸氣蒸餾法、水蒸氣蒸餾溶劑萃取法、上部空隙吹除捕捉法及不同壓力條件之超臨界萃取法（SFE）﹞萃取紅豆蔻粉末所得揮發性萃取物分析其化學組成之差異性，並進行數種揮發性萃取物與不同溶劑直接萃取之萃取物其抗氧化性之比較。結果顯示，紅豆蔻各種揮發性萃取物經GC及GC-MS分離鑑定，共分離出41種化合物，其中鑑定出醛類1種，酮類 2種，醇類3種，單帖烯氧化物2種，碳氫化合物2種( 包括單帖烯及倍半帖烯化合物)，酯類2 種，脂肪族化合物2種及酚型化合物2種等16種化合物。此41種化合物在總萃取率上依序為： SFE 3000psi>水蒸氣蒸餾-溶劑萃取法>水蒸氣蒸餾法>SFE 4000psi>SFE 2000psi>上部空隙吹除捕捉法。各種萃取物之抗氧化性利用硫氰酸鐵法檢測，其強弱依序為：BHA>α-生育醇>甲醇萃取物>SFE 3000psi >乙酸乙酯萃取物>正己烷萃取物>SFE 4000psi>SFE 20 00psi>水蒸氣蒸餾法>水蒸氣蒸餾-溶劑萃取法>對照組。（2）紅豆蔻甲醇萃取物之抗氧化成分紅豆蔻粉末依序以正己烷、乙酸乙酯及甲醇，過濾、濃縮後檢測其抗氧化性，三種溶劑萃取物之抗氧化性依序為BHA>α-生育醇>甲醇萃取物> 乙酸乙酯萃取物>正己烷萃取物>對照組。選擇具抗氧化性之紅豆蔻甲醇萃取物經Amberlite XAD-7樹脂液相管柱層析及Toyopeal HW- 40F膠質過濾層析區分出顯現強抗氧化性的沖提部分，再利用高效液相層析法分離與純化，並以各種光譜分析法加以鑑定，獲得methyl paraben (1)、4-( hydromethyl)-1,2-benzenediol (2)、3,4-dihydrobenzaldehyde(3)、p- coumaric acid(4)、trans 3-(4-hydrophenyl)-2-pr openal(5)、3-(4- hydrophenyl)-propene(6)等六種純化物質。此六種化合物皆屬於酚型化合物，2與3及5與6是以混合物形態分離出來。利用硫氰酸鐵法檢測純化物質之抗氧化性，得知其抗氧化力強弱依為BHA > 5 and 6 > α-生育醇 > 2 and 3 > 4 > 1 > 對照組。 The purposes of this study were to investigate volatile and antioxidative components of fruit of Alpinia galanga (L.) Swartz.. The results are listed as following : (1) Volatile components of fruit of Alpinia galanga The purpose of this study section was to determinate the chemical compositions and antioxidative activities of volatile extracts from fruit of Alpinia galanga (L.) Swartz by various extractions, including steam distillation, Likens-Nickerson extraction, headspace adsorption and supercritical carbon dioxide extraction (SFE) under different pressure conditions (2000psi,3000psi,4000 psi ). The 41 components of the volatile extracts had been isolated and by GC-MS. Sixteen volatile components were identified , including 1 aldehydes, 2 ketones, 3 alcohols, 2 monoterpene oxides, 2 hydrocarbons, 2 esters, 2 aliphatics and 2 phenol compounds. The total extraction yields of the major components by different methods were in the order of SFE 3000psi > Likens-Nickerson extraction > steam distillation >SFE 4000psi > SFE 2000psi > headspace adsorption. The antioxidative activities of the volatile extracts were analyzed by the ferric thiocyanate method and compared with BHA and α-tocopherol and their relative activity was BHA > α-tocopherol > methanol extract > SFE3000psi > ethyl acetate extract > n- hexane extract > SFE4000psi > SFE2000psi > steam distillation > Likens-Nickerson extraction >control. (2) The antioxidative components from the methanol extract of fruit of Alpinia galanga Fruit of Alpinia galanga (L.) Swartz. was extracted with n- hexane, ethyl acetate and methanol successively. The antioxidative activity of the extracts was determined by the ferric thiocyanate method. The antioxidative efficiency was in the order of BHA > methanol extract > ethyl acetate extract > α-tocopherol > n-hexane > control. The methanol extract of the fruits was fractionated and isolated by various chromatographies to obtain six isolated compounds which were identified as methyl paraben (1)、4-( hydromethyl)-1,2-benzenediol(2) 、3,4-dihydrobenzaldehyde(3) 、p-coumaric acid(4)、trans 3-(4-hydrophenyl)-2-propenal(5) 、3-(4-hydrophenyl)-propene(6). The mixture of 5 and 6 was as well as the mixture of 2 and 3 that couldn''t be further isolated by the chromatographies. The antioxidative efficiency is in the order of BHA>5 and 6 > α-tocopherol > 2 and 3 > 4 > 1 > control by the
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