不同品种及生长季节之红藜抗氧化活性的探讨.docVIP

不同品種及生長季節之紅藜抗氧化活性的探討 Studies on antioxidant activity of Djulis with different varieties and growth seasons 研究生：吳佩樺 Wu, Pei-Hua 指導教授：蔡碧仁 Tsai Pi-jen 【摘要】 紅藜 Chenopodium sp. 具有豐富的營養價值及鮮豔色澤。其所具有抗發炎及驅蟲功效，咸信為其抗氧化的結果。然而這些成分會受植物的品種及採收季節等因素之影響。其色素為很好的天然色素來源，但很不穩定，特別容易受到pH值及高溫破壞。而省產紅藜相關營養成分及抗氧化成分尚未有人深入探討，故本研究以省產紅藜種子為原料，測定其一般營養成分、抗氧化成分及抗氧化力。再進一步探討品種 黃色和紅色 及季節 夏季和冬季 的影響。並將其抗氧化活性成分加以分離純化，以瞭解其貢獻程度。最後，以紅藜色素為模擬系統，針對有機酸之添加，探討其色素加熱再生後，顏色品質的變化及貯藏安定性。 結果顯示，紅藜種子抗氧化成分最適萃取條件為紅藜：水＝1:100比例，於4℃下浸置12小時。紅藜含豐富的蛋白質 14.4% 、膳食纖維 14% 、鈣 2523 ppm 、鐵 55.6 ppm 和鋅 24.5 ppm 等礦物質，麩胺酸 3.48% 、精胺酸 1.59% 及天門冬胺酸 1.48% 等胺基酸。酚類化合物以芸香苷為主，甜菜色素含量高達10%乾重。在品種方面，紅色品種比黃色品種有較高的澱粉、粗脂肪、鈣、鈉、胺基酸、總酚及betacyanins。黃色品種則在膳食纖維、粗蛋白質、鋅、鐵，類黃酮、酚酸 漂木酸、香豆酸、阿魏酸 及betaxanthin含量較多。抗氧化成分方面，FRAP還原力及螯合亞鐵能力以黃色品種高於紅色品種，但DPPH清除能力則以紅色品種優於黃色品種。在季節方面，一般營養、抗氧化成分、色澤品質、及抗氧化力皆以冬季採收者高於夏季採收者。經由主成分分析 PCA ，所有樣品可利用品種及季節加以區隔。進一步利用LC及HPLC純化紅藜 關鍵字:酚類化合物Djulis Chenopodium sp. , which rich in nutrients and betalains pigmemt, is believed to have anti-inflammation and insect repellant due to its antioxidant activity. The main antioxidant components of Djulis are phenolic compounds and pigment, and those components varied in different varieties and harvest seasons. The pigment, a good source of natural pigment, is very unstable, especially when under improper pH value and high temperature. However, very few information about Djulis can be found. Therefore, this study is aimed to investigate general nutrition components, antioxidant components and antioxidant capacity of Djulis. The influence of varieties red and yellow and seasons summer and winter on the items mentioned above were also studied. In addition, we tried to find the major components responsible for their antioxidant capacities. Finally, the changes of pigment quality after heating and regeneration of Djulis pigment model systems added with organic acid were elucidated. Results showed that the Djulis and water in the ratio of 1:100 and under 4℃ for twelve hours was the opti