探討不同品種的奇異果之總抗氧化能力與多酚類含量

A Study on Total Antioxidant Capacity and Polyphenol Content of Different Varieties of Kiwi Fruit

10.6840/cycu201700194

柯俊任

超臨界流體萃取 ； 田口式 ； 台灣 ； 奇異果 ； 抗氧化 ； Supercritical fluid extraction ； Taiwan ； kiwi ； antioxidant.

中原大學化學系學位論文

2017年

碩士

葉華光

繁體中文

奇異果原生於中國，在中國又稱作獼猴桃。1924年萊特海沃德先生培育出海沃德奇異果，此品種的營養價值非常豐富，像是膳食纖維、維生素、礦物質、類胡蘿蔔素、酚類等化合物。由於奇異果的酚類有綠原酸、槲皮素與兒茶素等數十種以上的成分，故我們利用總抗氧化能力以及多酚類含量來檢測奇異果抗氧化的能力。 奇異果的果皮相較於果肉是沒有用的廢棄物，若是果皮的抗氧化能力能夠與果肉相比，我們可以萃取果皮的抗氧化成分，將其製造成抗氧化產品，便可以充分地使用奇異果。 本實驗購買市售之奇異果，來自於紐西蘭、美國、法國、義大利與台灣農場等。利用傳統萃取的最佳條件來萃取七種奇異果的果皮與果肉後，使用FRAP、DPPH、總多酚、總類黃酮、總水解單寧、總縮合單寧等六項測試，實驗結果顯示七種奇異果之果皮的總抗氧化能力均優於果肉。傳統萃取結果發現在七種樣品中，台灣原生種的奇異果有不錯的總抗氧化能力及多酚類含量，證實台灣原生種並不會輸給進口的奇異果。 超臨界二氧化碳流體萃取法搭配田口式所得最佳條件為當溫度為200°C，壓力在175 atm時使用100 μL的水作為修飾劑並萃取奇異果8小時，並利用上述條件萃取綠色奇異果及黃色奇異果，實驗結果皆顯示超臨界二氧化碳流體萃取效果優於傳統磁石攪拌萃取。 透過本實驗了解到超臨界確實可以萃取出奇異果的抗氧化成分，故奇異果的相關產業可以將奇異果的廢棄物利用超臨界來萃取出其抗氧化成分，再製作成抗氧化產品。

Kiwifruit originated in China, also known as “Míhóutáo” in Chinese. In 1924, Mr. Wright Hayward cultivated Hayward's kiwi fruit. It is very rich in nutritional value, such as dietary fiber, vitamins, minerals, carotenoids, phenols, and other compounds. Phenols found in kiwifruits are chlorogenic acid, quercetin, and catechins. Total antioxidant capacity and polyphenol content are two ways to measure the antioxidative capacity of many natural fruits including kiwifruit. Kiwifruit peels are normally discarded and the flesh consumed. However, it has been shown that kiwifruit peels also contain appreciable amount of polyphenols and antioxidants. The goal of this research is to compare the antioxidant capacity and polyphenol content of the kiwifruit peel to that of the pulp. Kiwifruits from New Zealand, the United States, France, Italy, and Taiwan were purchased from produce stores and used as is. Conventional extraction method was used to extract seven kinds of kiwifruit peels and pulp, followed by the use of FRAP, DPPH, total polyphenols, total flavonoids, total hydrolysis of tannins, total condensed tannins tests to access the antioxidant capacity and polyphenol content. The results show that the total antioxidant capacity of seven kiwi fruit peel is superior to pulp. The results of conventional extraction method also showed that the total antioxidant capacity and polyphenols in Taiwan native species were more than those of the imported kiwifruits. The optimized conditions for supercritical carbon dioxide extraction were found by using the Taguchi method and were determined as 200 ° C and 175 atm with addition of 100 μL of water as the modifier and extraction time of 8 hours. The results showed that supercritical carbon dioxide fluid extraction method is more efficient than the conventional method.

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