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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 呂廷璋 | zh_TW |
| dc.contributor.advisor | Ting-Jang Lu | en |
| dc.contributor.author | 區家韻 | zh_TW |
| dc.contributor.author | Natasya Hermawan | en |
| dc.date.accessioned | 2025-09-24T16:47:14Z | - |
| dc.date.available | 2025-09-25 | - |
| dc.date.copyright | 2025-09-24 | - |
| dc.date.issued | 2025 | - |
| dc.date.submitted | 2025-08-12 | - |
| dc.identifier.citation | Ahmed, H. M. Ethnomedicinal, phytochemical and pharmacological investigations of Perilla frutescens (L.) Britt. Molecules, 2018, 24(1), 102. https://doi.org/10.3390/molecules24010102
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/100187 | - |
| dc.description.abstract | 本研究以柚子 (Citrus maxima) 皮和三種紫蘇 (Perilla frutescens) 葉－青紫蘇、赤紫蘇與白紫蘇為材料，透過蒸餾系統分離與收集多種具生物活性成分－精油、純露、多酚和多醣區分物，研究結果顯示，蒸餾能有效分離富含揮發性萜類的精油與純露至蒸餾所得的水相，同時促進多酚與多醣釋放於殘留水層中並達到濃縮之效果。在揮發性成分分析顯示，柚子皮中主要揮發性化合物為 ᴅ-檸檬烯 （ᴅ-Limonene），綠紫蘇與紅紫蘇中富含紫蘇醛 (perillaldehyde)，白紫蘇中則富含紫蘇酮 (perilla ketone)，進一步以各種液相層析技術分析非揮發性成分，結果顯示，結果顯示柚子、青紫蘇與白紫蘇的多醣主要由半乳糖醛酸組成，而紅紫蘇則以葡萄糖為主。分子量分析顯示所有樣品皆為非均勻分布，其具有甲基化修飾之結果亦證實其屬於高甲氧基多醣。這些發現突顯蒸餾系統的潛力，不僅可同時分離且回收揮發性與非揮發性成分，更可作為一個整合平台，進一步獲得具有功能性與營養保健價值的多重區分物進行後續鑑定。柚子果皮展現出成為食品加工用果膠型多醣的潛力，而紫蘇葉則提供結構多樣的多醣，具有潛在的生物活性。整體而言，本研究為農業副產品的高值化利用提供了一種永續的萃取策略。 | zh_TW |
| dc.description.abstract | This study investigated the use of a steam distillation system for the fractionation and recovery of multiple bioactive components¬¬¬—essential oils, hydrosols, polyphenols, and polysaccharides—from pomelo (Citrus maxima) peel and three types of perilla (Perilla frutescens) leaves: green, red, and white perillas. Results demonstrated that steam distillation successfully recovered essential oils and hydrosols rich in volatile terpenes, while also facilitating the release of polyphenols and polysaccharides into the aqueous distillates and residues. Volatile compounds analysis with gas chromatography-mass spectrometry revealed that ᴅ-Limonene dominates pomelo peel, green and red perillas are rich in perillaldehyde, while perilla ketone is the major component in white perilla. Profiling analysis with various liquid chromatography techniques characterized the non-volatile fractions. Pomelo, green perilla, and white perilla polysaccharides were primarily composed of galacturonic acid, whereas red perilla is mainly comprised of glucose. Molecular weight analysis indicated heterogeneous distributions for all samples, and degree of methylation confirmed their classification of high-methoxyl polysaccharides. These findings highlight the potential of steam distillation not only for recovering volatile and non-volatile compounds but also as an integrated platform for obtaining multiple fractions for subsequent characterization for their functional and nutraceutical properties. Pomelo peel emerged as a promising source of pectin-type polysaccharides suitable for food processing applications, while perilla offered structurally diverse polysaccharides with potential bioactivities. Overall, this work contributes to the valorization of agricultural by-products through sustainable extraction strategies. | en |
| dc.description.provenance | Submitted by admin ntu (admin@lib.ntu.edu.tw) on 2025-09-24T16:47:14Z No. of bitstreams: 0 | en |
| dc.description.provenance | Made available in DSpace on 2025-09-24T16:47:14Z (GMT). No. of bitstreams: 0 | en |
| dc.description.tableofcontents | Acknowledgement ii
摘要 iv Abstract v Table of contents vi List of figures ix List of tables xiv List of appendices xv Chapter 1. Introduction 1 Chapter 2. Literature review 3 2.1. Steam distillation 3 2.2. Essential oils 5 2.3. Hydrosols 7 2.4. Polyphenols 9 2.5. Polysaccharides 10 2.6. Pomelo 13 2.7. Perilla 14 Chapter 3. Research purpose and framework 17 3.1. Research purpose 17 3.2. Research framework 18 Chapter 4. Materials and methods 19 4.1. Materials 19 4.1.1. Samples 19 4.1.2. Reagent 19 4.1.3. Standard and reference samples 19 4.1.4. Appliances and materials 20 4.1.5. Instruments 20 4.1.5.1. Gas chromatography-mass spectrometry (GC-MS) 20 4.1.5.2. Ultra-high performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) 21 4.1.5.3. High-performance anion-exchange chromatography-pulsed amperometric detector (HPAEC-PAD) 21 4.1.5.4. High-performance size-exclusion chromatography-refractive index detector (HPSEC-RI) 21 4.1.5.5. High-performance liquid chromatography-refractive index detector (HPLC-RI) 22 4.2. Methods 23 4.2.1. Pomelo and perilla sample preparation 23 4.2.1.1. Fresh sample 23 4.2.1.2. Dried sample 23 4.2.2. Sample extraction and fractionation 23 4.2.2.1. Steam distillation 23 4.2.2.2. Hot-water extraction 24 4.2.3. Isolation of essential oils, hydrosols, polyphenols, and polysaccharides 24 4.2.3.1. Essential oils 25 4.2.3.2. Hydrosols 25 4.2.3.4. Polyphenols and polysaccharides 25 4.2.4. Analysis of volatile compounds composition 26 4.2.5. Profiling of phenolic acids and flavonoids 27 4.2.6. Characterization of polysaccharides 27 4.2.6.1. Total carbohydrates content analysis 27 4.2.6.2. Monosaccharide composition analysis 28 4.2.6.3. Molecular weight distribution analysis 29 4.2.6.4. Degree of methylation and acetylation analysis 30 Chapter 5. Results and discussion 32 5.1. Yield of extraction and fractions 32 5.2. Volatile compounds profiling by GC-MS 32 5.3. Phenolic acids and flavonoids profiling by LC-MS/MS 38 5.4. Polysaccharides characterization 39 5.4.1. Polysaccharides yield 40 5.4.2. Monosaccharide composition 41 5.4.3. Molecular weight distribution 44 5.4.4. Degree of methylation and acetylation 46 Chapter 6. Conclusions 48 References 49 Appendices 57 | - |
| dc.language.iso | en | - |
| dc.subject | 蒸餾 | zh_TW |
| dc.subject | 紫蘇 | zh_TW |
| dc.subject | 揮發性成分 | zh_TW |
| dc.subject | 多酚 | zh_TW |
| dc.subject | 多醣 | zh_TW |
| dc.subject | volatile compounds | en |
| dc.subject | steam distillation | en |
| dc.subject | polysaccharides | en |
| dc.subject | polyphenols | en |
| dc.subject | Perilla frutescens | en |
| dc.title | 以蒸餾系統區分柚子與紫蘇精油、純露、多酚與多醣 | zh_TW |
| dc.title | Steam distillation system for fractionation of essential oils, hydrosols, polyphenols, and polysaccharides from pomelo and perilla | en |
| dc.type | Thesis | - |
| dc.date.schoolyear | 113-2 | - |
| dc.description.degree | 碩士 | - |
| dc.contributor.oralexamcommittee | 賴喜美;張永和;許瑞瑱;王惠珠 | zh_TW |
| dc.contributor.oralexamcommittee | Hsi-Mei Lai;Yung-Ho Chang;Rachel Hsu;Huei-Ju Wang | en |
| dc.subject.keyword | 蒸餾,紫蘇,揮發性成分,多酚,多醣, | zh_TW |
| dc.subject.keyword | steam distillation,Perilla frutescens,volatile compounds,polyphenols,polysaccharides, | en |
| dc.relation.page | 96 | - |
| dc.identifier.doi | 10.6342/NTU202504210 | - |
| dc.rights.note | 同意授權(全球公開) | - |
| dc.date.accepted | 2025-08-14 | - |
| dc.contributor.author-college | 生物資源暨農學院 | - |
| dc.contributor.author-dept | 食品科技研究所 | - |
| dc.date.embargo-lift | 2030-08-06 | - |
| 顯示於系所單位： | 食品科技研究所 | |
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