不老莓與其醱酵液之抗氧化活性研究

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標題:	不老莓與其醱酵液之抗氧化活性研究 Investigating the Antioxidant Potential of Black Chokeberry (Aronia Melanocarpa) and its Fermented Products
作者:	劉金淵
貢獻者:	藥學系楊政哲
關鍵字:	不老莓野櫻莓抗氧化深加工醱酵酵素 Aronia melanocarpa Black chokeberry Anti-oxidation Deep processing fermentation Enzyme Jiaosu
日期:	2019
上傳時間:	2020-12-09 14:41:59 (UTC+8)
摘要:	不老莓又稱野櫻莓或黑果腺肋花楸（Black chokeberry），為薔薇科Rosaceae落葉灌木植物腺肋花楸屬Aronia melanocarpa (Michx.) Elliott 的小漿果，原產於北美洲東部樹林，品種區分為黑果、紅果、紫果，因其獨特的抗氧化特性，被栽培為經濟作物。不老莓的果實中富含有機酸、黃酮類和酚酸類成分，黃酮類以花青素、槲皮素及其衍生物為主，其中的花青素等多酚化合物，具有較強的抗氧化活性，能夠清除多種氧自由基，減少細胞氧化傷害，是一種天然的抗氧化劑。在抗癌、抗發炎、抗突變、調節血糖與血脂、保護肝臟、心血管保護、胃部及視力保健、降低輻射傷害等各方面，具有良好作用。本研究採用來自中國吉林省長白山區所產之黑色不老莓優良品種，配合深加工醱酵工藝，將不老莓漿果進行液態醱酵長達一年，並分析醱酵前後所含成分（總醣、蛋白質、總酚、類黃酮）之變化，同時探討其抗氧化活性：Trolox當量抗氧化能力、DPPH自由基清除能力、還原力試驗、亞鐵螯合活性試驗、類超氧化物歧化酶（SOD-like, SOD-L）活性試驗等。經由各項檢測分析結果顯示，在各樣品檢測的濃度下，與對照標準品比較，可達到和標準品同等的效果。不老莓鮮果含有豐富的Vit C、多酚與總黃酮，當稀釋百倍後，其Trolox當量抗氧化能力及DPPH自由基清除能力仍可達到83.86%（ABTS），83.76%（DPPH）。不老莓凍乾粉末之Trolox當量抗氧化能力、DPPH清除自由基能力及還原力活性最強，是一種具有強抗氧化力的天然保健品。醱酵熟成的不老莓醱酵液其最終pH值為3.2，可以抑制大部份有害菌的生長。醱酵液在稀釋20倍後，還能達到不錯的DPPH清除自由基能力，而還原力接近於標準品0.1% Vit C的63.25%。不老莓醱酵液的SOD-like活性在濃度稀釋20倍時，相對其他樣品而言，其活性較佳，此可能是醱酵時，在酵母菌、枯草芽孢桿菌、乳酸菌等真菌之作用下，會產生SOD-like物質。不老莓經醱酵後其有效成分及抗氧化能力相較於鮮果毫不遜色，我們認為不老莓經醱酵後對健康在實質上會有所助益，具有進一步研究及開發的潛力。目前業已開發出數種不老莓酵素系列產品，此可與市場上其他的不老莓產品做一區隔，期望能帶給民眾健康樂活。 Aronia also known as the wild chokeberry or black chokeberry, is a small berry of the genus Aronia melanocarpa (Michx.) Elliott of the Rosaceae, native to the eastern woods of North America. The varieties are divided into black fruit, red fruit and purple fruit, which are cultivated as commercial crops because of their unique antioxidant properties. The fruit of Aronia berries is rich in organic acids, flavonoids and phenolic acids. The flavonoids are mainly anthocyanins, quercetin and its derivatives. Among them, anthocyanins and other polyphenolic compounds have strong antioxidant activity, which can eliminate a variety of oxygen free radicals and reduce cellular oxidative damage, is a natural antioxidant. It has good effect on anti-cancer, anti-inflammatory, anti-mutation, regulation of blood glucose and blood lipids, protection of the liver, cardiovascular protection, stomach and vision care, and reduction of radiation damage. This study mainly carried out liquid fermentation of Aronia melanocarpa, and analyzed the components (total sugars, proteins, total phenols, flavonoids) and their antioxidant tests before and after fermentation: Trolox equivalent antioxidant capacity, DPPH free radicals scavenging ability, reducing power, ferrous chelate activity, superoxide dismutase-like (SOD-like, SOD-L) activity test. The results of various tests and analysis showed that the same effect as the standard product can be achieved at the concentration detected by each sample compared with the control standard. The fresh Aronia are rich in Vit C, polyphenols and total flavonoids. When diluted 100 times, the Trolox equivalent antioxidant capacity and DPPH free radical scavenging capacity can still reach 83.86% (ABTS) and 83.76% (DPPH). The Trolox equivalent antioxidant capacity, DPPH free radical scavenging ability and reducing power activity of the Aronia lyophilized powder are the strongest natural health care products with strong antioxidant power. The final pH value of the aging yeast extract is 3.2, which can inhibit the growth of most harmful bacteria. After 20 times dilution, the broth can achieve a good DPPH scavenging free radical ability, and the reducing power is as high as 63.25% compared with the standard 0.1% Vit C. The SOD-like activity of the Aronia is 20 times diluted at the concentration, and its activity is better than other samples. This may be caused by yeast, lactic acid bacteria, etc. during fermentation, will produce SOD-like substances. The active ingredients and antioxidant capacity of the Aronia melanocarpa are not inferior to the fresh fruit after fermentation. We believe that the Aronia will be beneficial to health after being fermented, and has the potential for further research and development. At present, several kinds of Aronia Jiaosu series products have been developed, which can be separated from other black chokeberry products on the market, and it is expected to bring health to the public.
關聯:	電子全文校內公開日期：2022-09-01;校外：2024-09-03 學年度：107， 107頁
顯示於類別:	[藥學系(所)] 博碩士論文

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