臺灣博碩士論文加值系統

枇杷是一種生長在亞熱帶的高營養果樹。在傳統中醫上常用枇杷葉作為止咳祛痰的藥引，不過枇杷的果實、果仁、葉及花皆可作為中藥材使用。近年許多研究證實枇杷花中富含許多生物活性成分，包括維生素、多酚、類黃酮及三萜酸等，這些成分物質可能對於心血管疾病、癌症、發炎和其他慢性病的預防上具有有良好功效。花草茶對於身體健康有益功效近年逐漸受人們重視，而台灣盛產枇杷適合開發成花草茶類產品。本研究以台東產的枇杷花(Eriobotrya japonica L.)為原料，用不同加熱溫度、時間萃取製備成枇杷花萃取物(Loquat flower extract, LFWE)，探討枇杷花在不同萃取條件下活性成分(多酚、類黃酮及酚酸)含量之變化，並以抗氧化活性的表現來作評估，結果顯示溫度80 ℃以上、加熱60分鐘的LFWE活性成分含量較高，與其他萃取組別相比有顯著差異(p<0.05)；抗氧化能力試驗結果顯示加熱溫度80 ℃以上的組別不管在DPPH還是ABTS自由基清除及還原能力的表現皆很強。 抗發炎細胞試驗透過加入不同劑量濃度枇杷花萃取物處理，觀察以IL-1β誘導發炎的小鼠巨噬細胞(RAW264.7)發炎狀態之抑制情形；並同時觀察不同濃度枇杷花萃取物對於細胞活性之影響。
此外，更進一步進行抗發炎細胞試驗來探討LFWE對於發炎細胞的細胞活性與抑制發炎反應進行之影響。研究結果顯示給予不同劑量濃度LFWE與IL-1β誘發劑共同處理的巨噬細胞RAW264.7之細胞存活率都維持九成以上，這表示枇杷花萃取物對於細胞活性沒有顯著影響，另外加入不同低中高濃度LFWE處理組的細胞激素PGE2生成量皆低於誘導組，有顯著差異(p<0.05)。表示枇杷花萃取物可顯著抑制發發炎指標PGE2生成，且能有效降低發炎反應進行。最後綜合前述實驗結果利用有效成分含量較高且生理活性表現較佳的萃取溫度(80-90 ℃)去沖泡製成四組不同浸泡時間(15, 30, 45, 60 min)之枇杷花茶樣品Sample(A、B、C、D)，並測定其中包括可溶性固形物、pH值、黏度、Lab值等相關理化性質變化。結果顯示花茶樣品因本身無其他添加物使其可溶性固形物、pH值、黏度各組間沒有顯著差異。而色澤度方面，茶湯L＊值明顯降低，表示色澤會由亮轉暗；a*值差異性較小；b*值越大表示茶湯顏色偏向黃色度；總色差(△E )越大表示茶湯顏色隨著浸泡時間越長越變暗沉。將花茶樣品進行感官品評(九分法)來探討枇杷花茶最合適的沖泡條件(加熱溫度與時間)，結果顯示加熱溫度約80-90 ℃浸泡45分鐘花茶樣品的整體接受度分數最高，且有顯著差異。
關鍵字： 枇杷花、抗氧化、抗發炎、多酚類、細胞激素、花草茶

Loquat is a highly nutritious fruit tree that grows in subtropical regions. Loquat leaves, loquat fruits, nuts, leaves, flowers, etc are often used as an antitussive and expectorant medicine in traditional Chinese medicine. In recent years, many research reports demonstrated that loquat flowers are rich in various bioactive components, including vitamins, polyphenols, flavonoids, and triterpene acids that may have bioactivity on the prevention of cardiovascular diseases, cancer, inflammation, and other chronic diseases. In recent years, Herbal tea has gradually attracted general customers, thus loquat flowers which are abundant in Taiwan may a suitable material for development. In this study, different heating temperatures and times were used to obtain loquat flower extract (LFWE) prepared from (Eriobotrya japonica L.), and active ingredients (such as polyphenols, flavonoids, and phenolic acids) were evaluated, then assessed by the antioxidant activity. The results showed that the active ingredient content of LFWE after heating above 80 ℃ for 60 minutes was significantly higher than other groups (p<0.05). Antioxidant capacity results show that the group with a heating temperature above 80℃had higher DPPH and ABTS free radical scavenging ability and reducing ability. In the anti-inflammatory cell assay treatment with different doses of loquat flower extract, observe the inhibitory effect on IL-1β-induced inflammation of mouse macrophages (RAW264.7). In addition, anti-inflammatory cell experiments were carried out to explore the effect of LFWE on the cell activity of inflammatory cells and the inhibition of inflammatory response. The results of the study showed that the cell survival rate of macrophage RAW264.7 treated with different dose concentrations of LFWE and IL-1β inducer was maintained above 90 %, indicating that LFWE had no significant effect on cell viability, moreover, the cytokine PGE2 in the different concentration LFWE (medium and high dose) treatment group was significantly lower (p<0.05) than inducer group. This result shows that LFWE can significantly inhibit the generation of PGE2 (inflammatory index), and reduce the inflammatory response effectively. Furthermore, based on the above experimental results, we prepare four groups of loquat flower tea with different soaking times (15, 30, 45, and 60 min) and with extraction temperatures (80-90 ℃)which have more activity ingredients, then evaluation (nine-point method) and its chemical properties (include soluble solids, pH value, viscosity, and L, a, b value) were evaluated. The results showed the longer the soaking time L* value of tea soup drops significantly, indicating that the color will change from light to dark; the difference in a* value is small; the larger the b* value, the more yellow the color of tea soup; the greater the total color difference (△E). Sensory evaluation on loquat flower tea samples, and explore the most suitable brewing conditions (heating temperature and time) for loquat flower tea. The results showed that the overall acceptance of scented tea samples was the highest when heated at a heating temperature of about 80-90 ℃ for 45 minutes (p<0.05).
Keywords: loquat flower, antioxidant, anti-inflammation, polyphenols, cytokines, herbal tea

目錄
頁次
中文摘要 I
Abstract III
致謝 VII
目錄 IX
表目錄 XII
圖目錄 XIII
壹、前言 1
貳、文獻回顧 3
2.1 枇杷簡介 3
2.2 枇杷中的生物活性成分 5
2.3 枇杷產品之發展趨勢 17
2.4 氧化壓力與抗氧化系統 18
2.5 發炎反應與細胞激素 23
2.6 飲用花草茶對於人體健康之影響 29
參、材料與方法 32
3.1 實驗材料 32
3.2 儀器設備 32
3.3 化學試藥 33
3.4 實驗架構 36
3.5 實驗方法 37
3.5.1 枇杷花萃取物製備 37
3.5.2 生物活性成分分析 37
3.5.3 抗氧化活性分析 38
3.5.4 抗發炎活性分析 40
3.5.5 產品開發與應用 42
3.6 統計分析 44
肆、結果與討論 46
4.1 不同溫度與加熱時間對枇杷花萃取物中活性成分之影響 46
4.2 不同溫度與加熱時間對枇杷花萃取物的抗氧化活性之影響 52
4.3 不同濃度LFWE對小鼠巨噬細胞RAW264.7存活率之影響 65
4.4 不同濃度LFWE對以IL-1β誘導小鼠巨噬細胞RAW264.7的細胞存活率之影響 67
4.5 不同濃度LFWE對以IL-1β誘導小鼠巨噬細胞RAW 264.7的PGE2生成量之影響 68
4.6 枇杷花茶之理化分析與感官品評試驗 78
伍、結論 83
參考文獻 84
作者簡介 116

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