| Summary: | 碩士 === 嘉南藥理科技大學 === 保健營養系 === 101 === Mei fruit is slightly sweet and high acidity, usually its processing for edible, is as natural health food. Mei-gin is the processed concentrated by heating of mei juice, having efficacy about 30 times greater than the marinated prunes. The study was investigated the antioxidant and antimutagenic activity of mei concentrate, hot concentrate and mei-gin by several antioxidant activity determinated methods and Ames test. Results indicate that microbial toxicity and mutagenicity assay ( Ames test ) showed that all the concentrate ( 0.04~5 mg/plate ) , with or without rat liver enzyme mixture ( S9 ), had no toxicity and mutagenicity effect toward both tester strains ( Salmonella typhimurium TA98 and TA100 ). Antimutagenic test of mei concentrate showed inhibition effect toward TA98 against 4-NQO ( the inhibition was 2.8~34.2% ) and toward TA100 ( the inhibition was 29.4~103.7% ) against 4-NQO, and in mei-gin showed inhibition effect toward TA98 against 4-NQO ( the inhibition was 6.5~27.3% ) and toward TA100 ( the inhibition was 0.4~90.1% ) against 4-NQO；mei concentrate effect toward TA98 ( the inhibition was 6.1~53.6% ) and toward TA100 ( the inhibition was 22.1~71.6% ) , and mei-gin effect toward TA98 ( the inhibition was 3.4~32.8% ) against 2-aminoanthracene and toward TA100 ( the inhibition was 8.5~52.4%) against 2-aminoanthracene. Total antioxidant capacity, results indicated that the total content of phenolic compounds were 612.1±8.9 mg of GAE/g of mi-gin, 540.4±2.0 mg of GAE/g of concentrate and 784.3±8.1 mg of GAE/g of hot concentrate；the total content of flavonoid compounds were 248.5±1.1 mg of rutin/g of mi-gin, 177.2±5.3 mg of rutin/g of concentrate and 155.6±3.8 mg of rutin/g of hot concentrate. The TEAC of hot concentrate of mei highest,and values were 1.4±0.0 mM of trolox；Hot concentrate of the EC50 values of the best results were 1.6±0.1 mg/ml of DPPH scavenging capability, 10.1±0.1 mg/ml of Reducing power and 0.4±0.0 mg/ml of chelating abilities on ferrous ions. In conclusion, mutagenic test showed the mei concentrate and mei-gin had no mutagenicity effect toward both tester strains(Salmonella typhimurium TA98 and TA100). Hot concentrate of directly mutagenic rate of 103.7 % for the highest, antioxidant capacity are the highest ability of hot concentrate.
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