| Summary: | 碩士 === 國立臺灣海洋大學 === 食品科學系 === 95 === The aims of this research are to investigate the changes in flavor and antioxidant activity of Ulva wine during storage at various temperatures, and to evaluate its antioxidant activity in rats. The total phenolic content and antioxidative activity including reducing activity, inhibition activity for hemoglobin-induced oxidation of linoleic acid, and total antioxidant status were increased during Ulva wine aging at 4℃, 10℃ or 15℃. Eleven volatile compounds were detected by GC-MS for fresh fermented Ulva wine. One more volatile compound was detected after storage at 4℃ for 7 months; while at the same time 1 volatile compounds were vanished for Ulva wine stored at 10℃ or 15℃. Ethyl octanoate was the dominant volatile compound for all Ulva wine aged at 4℃, 10℃ or 15℃. After being fed with ethanol at dose of 2 g ethanol/kg B.W. for 12 weeks, the plasma triacylglycerol (TG) and total cholesterol (TC) of SD rats were increased by 123.6% and 110.8%, respectively, compared to control group. Their malondialdehyde (MDA) contents in plasma and liver were icreased by 151.7% and 125.8%, respectively; while high density lipoprotein cholesterol (HDL-C) in plasma was significantly decreased. However, there were no significantly different for TG、TC、HDL-C and MDA between the control group rats and rats fed with Ulva wine for 12 weeks. The activities of superoxide dismutase (SOD), catalase, glutathione peroxidase (GPx) and glutathione reductae were significantly decreased, compared to those of control. While there were no significantly differerent in those 4 antioxidative enzymes between rats fed with Ulva wine and control. By counterstaining with Oil Red O and Hematoxyline more lipid in liver section was observed for rats fed with ethanol. Liver lesion was also observed for rats exposed to ethanol.
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