烏來月桃不同部位之功能性成份變異之探討

• Main Author: 孫崇行
• Other Authors: 蕭文鳳
• Format: Others
• Language: zh-TW
• Published: 2010
• Online Access: http://ndltd.ncl.edu.tw/handle/91891098674079115575

碩士 === 國立嘉義大學 === 生物資源學系研究所 === 98 === The quantity and antioxidant activity of functional ingredients in various parts of wild and uncultivated Alpinia uraiensis Hayata were investigated in this study. The appropriate extraction protocol by 99.9 % ethanol was determined after the extraction yield was evaluated from extraction by various times, solvents and percentages ethanol. The ethanolic extracts from the leave blades, inner cores, petioles, fine roots, stem, outer cores, seeds, rhizomes and main roots of A. uraiensis Hayata were examined by extraction yield, total phenolics, DPPH scavenging activity, reducing power activity, total sugar, and total reducing sugar. These testing parameters have shown a wide range of variety and have significant difference among various plant parts. HPLC chromatogram analysis has demonstrated that all plant parts contain significantly functional ingredients absorbed at 254 nm and 360nm with various molecules distribution pattern and quantity. Similar molecules distribution pattern was also observed between the blades and petioles, between inner cores and outer cores, and between fine roots and rhizomes. The seeds own many highest absorbance peaks compared to other plant parts. In conclusion, the seeds contain many important ingredients that are important to plant life due to the best total phenolics, DPPH scavenging activity, total sugar, and moderate reducing power activity. The rhizomes and main roots have moderate total phenolics, potent reducing power and DPPH scavenging activity. The leave blades have the lowest total phenolics, DPPH scavenging activity, and reducing power activity. This study provides good information of functional ingredients from ethanolic extract of different part of A. uraiensis Hayata plant for functional food and medicinal use.