Bioactive Ingredient Analysis of Taiwan Artichoke

• Main Authors: Yan, Jia-Jing, 顏嘉勁
• Other Authors: TZENG,HUEI-FEN
• Format: Others
• Language: zh-TW
• Published: 2017
• Online Access: http://ndltd.ncl.edu.tw/handle/08628668317290528601

碩士 === 國立暨南國際大學 === 應用化學系 === 105 === Artichoke ( Cynara scolymus L.) is indigenous to the coast of Mediterranean , but has become widely naturalized around the world. Qualitative and quantitative study of artichoke suggests that its major components are caffeoylquinic acid‚ polyphenols and flavonoids. In terms of functionality studies‚ it has confirmed effects on hepatoprotection, anticancer, antioxidation, and cholesterol-lowering. In recent years, Tianjian biotechnology company introduces artichoke cultivation in Taiwan‚ so we studied various samples of Taiwan artichoke. Followed by hot water extraction and alcohol extraction‚ bioactive ingredient analysis was performed by HPLC coupled UV detector or mass spectrometer. The results show that planting season and the process of the raw material have significant impacts on bioactive ingredients in artichoke. Luteolin exists more in artichoke leaf related products‚ such as capsules and frozen crystalline powder; on the contrary‚ artichoke leafstalk contains a higher content of chlorogenic acid and cynarin. In addition‚ γ-ray irradiation helps release bioactive ingredients; low-temperature baking is better for preservation of major antioxidants.