鴻喜菇抗氧化性質之研究

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Title:	鴻喜菇抗氧化性質之研究
Authors:	顏名聰
Contributors:	生活應用與保健系
Keywords:	鴻喜菇抗氧化性質熱水萃取物 Hypsizigus marmoreus antioxidant properties hot-water extracts
Date:	2006
Issue Date:	2008-05-16 11:24:08 (UTC+8)
Publisher:	台南縣：嘉南藥理科技大學生活應用與保健系
Abstract:	本研究係針對鴻喜菇[Hypsizigus marmoreus (Peck.) Bigelow]子實體進行抗氧化性質之測定。在萃取率方面，熱水萃（HWE）之萃取率為44.74%，在抗氧化力（共軛雙烯法）檢測方面，萃取物在20 mg/ml 下， HWE（89.37%）。在10 mg/ml 下，HWE、BHA 和　-tocopherol 之還原力皆大於1.00。在 10 mg/ml 下，捕捉DPPH 自由基能力分別為HWE（69.57%）、BHA （74.38%）、　-tocopherol（70.46%）和抗壞血酸（39.44%）。在5 mg/ml 下，HWE 螯合亞鐵離子能力可達到約91.37%。 This research used Hypsizigus marmoreus (Peck.) Bigelow fruit bodies to study the antioxidant properties of hot-water extracts from Hypsizigus marmoreus fruit bodies. Antioxidant properties of H. marmoreus fruit bodies were studied in the form of hot-water extracts. The antioxidant activity (89.37%) at 20 mg/ml. The reducing powers of hot-water extracts were 1.00 at 5 mg/ml for H. marmoreus fruit bodies. The hot-water extracts from H. marmoreus fruit bodies scavenged 1,1-diphenyl-2-picrylhydrazyl radicals by 69.57% at 10 mg/ml. At 10 mg/ml, chelating effects on ferrous ions were in the order of hot-water extract (91.37%).
Relation:	計畫編號 : CNAL9502
Appears in Collections:	[Dept. of Life and Health Science] Chna Project

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