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研究生中文姓名:侯佩妤
研究生英文姓名:Hou, Pei-Yu
中文論文名稱:薏仁中薏仁酯、油酸及亞麻油酸之萃取及分析
英文論文名稱:Extraction and analysis of coixenolide, oleic acid and linoleic acid in adlay
指導教授姓名:洪良邦
口試委員中文姓名:教授︰邱思魁
副教授︰廖若川
教授︰林屏杰
學位類別:碩士
校院名稱:國立臺灣海洋大學
系所名稱:食品科學系
學號:10432061
請選擇論文為:學術型
畢業年度:106
畢業學年度:105
學期:
語文別:中文
論文頁數:51
中文關鍵詞:薏仁薏仁酯丁二醇油酸亞麻油酸
英文關鍵字:adlaycoixenolidebutanediololeic acidlinoleic acid
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薏仁主要種植於亞洲地區,富含有生理功效之薏仁酯 (coixenolide)、油酸 (oleic acid) 及亞麻油酸 (linoleic acid)。本研究目分別以迴流萃取 (reflux extraction) 與微波萃取 (microwave extraction) 萃取薏仁酯、油酸及亞麻油酸,建立其最佳之萃取方式,並探討其GC之最適分析條件。
將薏仁分別進行迴流萃取 (100℃/ 3 hr及100℃/ 4 hr) 與微波萃取 (100、200及300 W微波1及2 min),發現迴流萃取3小時能夠得到丁二醇、油酸及亞麻油酸之最大產率。
以GC-FID分析薏仁酯前,必須先將萃取之薏仁油脂在100℃下進行酸醇解1小時,獲得薏仁酯結構上之丁二醇,作為薏仁酯定量之指標。以RTx®-2330管柱,初溫100℃ 以20℃/ min之速率上升至200℃,再以5℃/ min之速率上升至終溫250℃。
分析油酸及亞麻油酸前,須將薏仁油脂進行甲酯化。同樣以RTx®-2330管柱,初溫75℃ 維持3分鐘,以20℃/ min之速率上升至120℃,再以5℃/ min之速率上升至215℃。此方法檢測薏仁中薏仁酯、油酸及亞麻油酸之偵測極限分別為0.0160 、0.0133及0.0161 mg/L,回收率分別為80.58-97.26%、106.42-122.26% 及105.78-109.31%。
Adlay is mainly grown in Asia. It abounds in several bioactive ingredients such as coixenolide, oleic acid, and linoleic acid. In this study, reflux extraction and microwave extraction were expectively used to explore the best extraction conditions for these ingredients. The optimum condition for GC determination of the compounds was also investigated.
Reflux extraction (100℃/ 3 hr and 100℃/ 4 hr) and microwave extraction (100, 200 and 300W for 1 and 2 min) were both used to extract coixenolide, oleic acid, and linoleic acid. It was found that reflux extraction for 3 hours had the highest yield.
Before determining coixenolide with GC-FID, alcoholysis of coixenolide was performed to obtain butanediol as the quantitation index for coixenlide. The determination of coixenolide with GC-FID was performed by using RTx®-2330 column with temperature programming from 100 to 200℃ at rate of 20℃/min, and then changing the rate to 5℃/min till the final temperature of 250℃ was reached.
Oleic acid and linoleic acid were methyl esterified first. RTx®-2330 column was used for the analysis. The oven temperature was intitially set at 75℃ for 3 minutes, and then raised at the rate of 20℃/min to reach 120℃. The rate was then changed to 5℃/min to reach the final temperature of 215℃. The detection limits for coixenolide, oleic acid, and linoleic acid were 0.0160, 0.0133, and 0.0161 mg/L, respectively, while the recoveries for them were 80.58-97.26, 106.42-122.26, and 105.78-109.31%, respectively.
壹、 前言 1
貳、文獻整理 2
一、薏仁 2
(一)薏仁之品種與構造 2
(二)薏仁中所含之化學物質 2
(三)薏仁之生理活性及其應用 3
二、薏仁酯 3
(一)薏仁酯之來源、化學結構與特性 3
(二)薏仁酯之生理活性 4
三、油酸及亞麻油酸 4
(一)油酸及亞麻油酸之來源、化學結構與特性 4
(二)油酸之生理活性 4
(三)亞麻油酸之生理活性 4
四、薏仁脂質之萃取方法 5
(一)迴流萃取法 (reflux extraction) 5
(二)自動索氏萃取法 (Soxhlet extraction) 5
(三)浸漬萃取法 (maceration extraction) 5
五、薏仁酯 (coixenolide) 之分析方法 5
六、油酸 (oleic acid) 及亞麻油酸 (linoleic acid) 之分析方法 6
參、材料與方法 7
一、實驗材料 7
(一)樣品 7
(二)標準品 7
(三)藥品 7
(四)層析管柱 7
(五)儀器設備 7
二、實驗流程 9
三、實驗方法 10
(一)樣品前處理 10
(二)薏仁脂質之萃取 10
(三)薏仁脂質中之薏仁酯、油酸及亞麻油酸之測定 10
(四)偵測極限、定量極限及回收率 12
(五)統計方法 13
肆、結果與討論 14
一、以GC分析薏仁酯之條件 14
(一)溫度梯度 14
(二)檢量線 14
二、以GC分析油酸甲酯及亞麻油酸甲酯之條件 14
(一)溫度梯度 14
(二)檢量線 14
三、萃取溶劑之探討 15
四、薏仁中薏仁酯之最適萃取條件 15
五、薏仁中油酸及亞麻油酸最適萃取條件 15
(一)油酸 15
(二)亞麻油酸 16
六、薏仁中丁二醇、油酸及亞麻油酸之偵測極限、定量極限與回收率 16
(一)偵測極限與定量極限 16
(二)回收率 16
七、市售薏仁之分析 18
伍、結論 19
陸、參考文獻 20
柒、圖表 26

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