臺灣杭菊和枸杞萃取物抗氧化能力之評估及機能性凍飲開發

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Title:	臺灣杭菊和枸杞萃取物抗氧化能力之評估及機能性凍飲開發 Evaluation of the antioxidant activity of Chrysanthemum morifolium Ramat. and Lycium babarum extracts and development of functional soft agar beverage
Authors:	王家盈
Contributors:	生物科技研究所
Keywords:	菊花枸杞凍飲抗氧化活性 Chrysanthemum morifolium Ramat Lycium babarum soft agar beverages antioxidant activity
Date:	2022
Issue Date:	2023-03-22 10:58:25 (UTC+8)
Abstract:	菊花(Chrysanthemum moriflolium Ramat.)與枸杞(Lycium babarum)在傳統上皆有「明目」的效果，也是存在中國一種普遍的飲品與良好藥用植物，文獻指出菊花與枸杞中皆含有豐富的抗氧化成分，如類胡蘿蔔素(lutein、zeaxanthin等)、多酚化合物、黃酮類化合物，具有抗氧化、抗發炎、降血糖等生理功效。台灣已進入高齡化社會，老年人因生理結構改變，導致牙口退化，故其飲食質地需要更多樣的設計；本研究擬發展以銀髮族為對象，開發易於吞嚥且具抗氧化能力的菊花/枸杞凍飲產品。以傳統飲用方式進行菊花/枸杞進行熱水沖泡，所得萃取液進行抗氧化成分、抗氧化活性與細胞抗氧化壓力試驗；將萃取物添加於凍飲中，進行物化特性、抗氧化活性及成分含量分析。菊花萃取物相較枸杞萃取物具有較高的抗氧化活性及成分，兩者萃取物經由加熱處理後發現具有更高的抗氧化活性及成分。而細胞毒性試驗證實菊花與枸杞皆不具毒性，並且在細胞抗氧化試驗中證實其抗氧化能力。DNA保護效果試驗的部分，菊花與枸杞隨著濃度上升皆有保護效果之趨勢；因菊花萃取物比枸杞萃取物抗氧化活性好，故將菊花萃取物添加於菊花/枸杞凍飲中，於凍飲儲藏試驗當中，其pH值有明顯變化，糖度也有稍微上升，並在抗氧化活性試驗中，發現添加菊花萃取物之凍飲組別較未添加組有較佳的抗氧化活性。由此可知，菊花萃取物具有良好的抗氧化效果，而添加菊花萃取物之菊花/枸杞凍飲更具有豐富的抗氧化活性，故菊花/枸杞凍飲具保健機能性食品開發之潛力。 Both Chrysanthemum moriflolium Ramat. and Lycium babarum have traditionally "brighten the eyes" effects. They are also a common beverage and good medicinal plant in China. The research shows that both Chrysanthemum moriflolium Ramat. and Lycium babarum are rich in antioxidants, such as carotenoids (e.g. lutein, zeaxanthin), polyphenol compounds, flavonoids, which have physiological effects such as antioxidant, anti-inflammatory, and hypoglycemic. Taiwan has entered an aging society. The elderly have changed their physiology, leading to degeneration of their teeth, therefore, their diet needs more diverse designs. The present study aimed to develop Chrysanthemum morifolium Ramat./ Lycium babarum soft agar beverages that are easy to swallow and have antioxidant capacity for the elderly. The Chrysanthemum morifolium Ramat. and Lycium babarum are infused with hot water in the traditional method, and the extracts are tested for antioxidant components, antioxidant activity and cell antioxidant pressure test; the extract added to the soft agar beverages for physical and chemical properties, antioxidant activity and content analysis. Chrysanthemum morifolium Ramat. extract has higher antioxidant activity and ingredients than Lycium babarum extract, and the two extracts are found to have higher antioxidant activity and ingredients after heat treatment. The cytotoxicity test showed that all the sample were not toxic and the cell antioxidant test showed that all the sample had antioxidant activity. The DNA protection experiment showed that all samples had DNA protection abilities with increasing concentration. Because the Chrysanthemum morifolium Ramat. extract has better antioxidant activity than the Lycium babarum extract, the Chrysanthemum morifolium Ramat. extract is added to the Chrysanthemum morifolium Ramat./ Lycium babarum soft agar beverages. In the storage test, their pH value changed significantly, and the sugar content also increased slightly. In the antioxidant activity test, it was found that the group added with Chrysanthemum morifolium Ramat. extract had better antioxidant activity than the non-added group. These results demonstrated that the Chrysanthemum morifolium Ramat. extract has excellent antioxidant activity, and the soft agar beverages added with the Chrysanthemum morifolium Ramat. extract has rich antioxidant activity, so the Chrysanthemum morifolium Ramat./ Lycium babarum soft agar beverages have the potential for the development of health functional food.
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