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標題: | 應用常壓低溫電漿於人參皂苷萃取之探討 Application of Atmospheric Cold Plasma Treatment in Extracting Ginsenosides from Ginseng |
作者: | Jui-Yang Wang 王睿揚 |
指導教授: | 丁俞文 |
關鍵字: | 常壓低溫電漿,非熱加工,人參,人參皂?,萃取, Atmospheric cold plasma,Non-thermal processing,Ginseng,Ginsenoside,Extraction, |
出版年 : | 2018 |
學位: | 碩士 |
摘要: | 人參是一種古老的藥用植物,在東方或西方都頗受歡迎,其中人參皂苷是最廣為人知的生物活性物質。萃取是化學產業中一個重要的步驟,目的是將特定目標物分離而提取出來,然而傳統的萃取方法既耗時又耗能,大量溶劑的使用更可能對環境和人體造成負面的影響,因此新興的萃取方法不斷的推陳出新以改善這些缺點,以提升萃取技術的效率。電漿為物質的第四態,組成包含氣體分子、自由電子、離子、自由基以及不同波長的輻射,並可以利用其中的活性粒子和物體表面進行反應,而常壓低溫電漿近年來因為低資本花費和低耗能而開始被廣泛的使用,藉由其可能對物體表面產生破壞的潛力,在以常壓低溫電漿處理人參後,推測可使萃取溶劑更容易進入樣品中並和目標活性化合物人參皂苷接觸,達到增加人參皂苷的萃取含量的目的,因而提高萃取效率。綜合上述,本研究第一部分為利用常壓低溫電漿噴灑處理人參切片的表面,並評估電漿對人參物理性質的影響,包括以色度計量測顏色、以質地測定儀量測最大硬度、以掃描式電子顯微鏡觀測樣品表面結構情況,第二部分進一步探討常壓低溫電漿輔助萃取法的效果,以高效液相層析分析指標人參皂苷Rb1和Rg1之含量差異。
第一部分為探討常壓低溫電漿對於人參表面物理性質之影響,結果發現常壓低溫電漿會使人參表面水分散失而造成顏色變黃、亮度變暗,也會讓人參切片的質地變得比較硬脆,此外透過表面微結構的觀察,可以發現電漿處理後表面呈現被磨平和破壞的現象,而且內部的澱粉顆粒也會裸露出來。第二部分為探討常壓低溫電漿輔助萃取人參皂苷的效果,在經過電漿的處理之後,粗萃物的含量會因為電漿對人參結構的破壞而提升,此外指標活性成分人參皂苷Rb1和Rg1的含量相較於控制組來說也分別顯著的提升13.6%和4.6%,說明常壓低溫電漿的確能夠改善萃取效率,有潛力發展為常壓低溫電漿輔助萃取法。 Ginseng is an ancient medicinal plant. It is popular both in the East and in the West. Ginsenosides are the most widely known bioactive substances. Extraction is an important step in the chemical industry. Its purpose is to separate specific target compounds and extract them. However, traditional extraction methods are not only time-consuming but also energy-consuming, and the use of large amounts of solvents is more likely to have a negative impact on the environment and the human body. Therefore, new and emerging extraction methods are constantly being developed to improve these shortcomings and improve the efficiency of extraction techniques. Plasma is the fourth state of matter. It is composed of gas molecules, free electrons, ions, free radicals, and radiation of different wavelengths. Therefore, it is possible to use the active particles in the plasma to react with the surface of the object. Atmospheric cold plasma has been widely used in recent years because of its low capital cost and low energy consumption. With its potential to damage the surface of objects, after atmospheric cold plasma treatment of ginseng, it is presumed that the extraction solvent can be more easily taken into the sample and contacted with the target active compounds, which are ginsenosides, to increase the extraction yield of ginsenosides, thus increasing the extraction efficiency. According to the above, in the first part of this study, the surface of the ginseng slice was treated by atmospheric cold plasma, and the influence of plasma on the physical properties of ginseng was evaluated, including measuring the color with colorimeter, measuring the maximum hardness with a texture analyzer, and observing surface microstructure of the samples with scanning electron microscope. In the second part, the effect of atmospheric cold plasma assisted extraction was further investigated. The differences in the contents of ginsenosides Rb1 and Rg1 were analyzed by HPLC. In the first part of my research, we discussed the effect of atmospheric cold plasma on the physical properties of ginseng surface. It was found that atmospheric cold plasma caused reduction in ginseng surface water, increase in yellowness, decrease in brightness, and harder texture of the ginseng slice. In addition, through observation of the surface microstructure, it can be seen that the surface was destroyed after the plasma treatment, and the starch granules were also exposed. The second part was to discuss the effect of atmospheric cold plasma assisted extraction of ginsenosides. After plasma treatment, the yield of crude extracts would be enhanced due to the destruction of ginseng structure by cold plasma. In addition, the contents of ginsenoside Rb1 and Rg1 were significantly increased by 13.6% and 4.6%, respectively, compared with the control group, which showed that atmospheric cold plasma can indeed improve the extraction efficiency, and it has the potential to be developed as a atmospheric cold plasma assisted extraction. |
URI: | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/77554 |
DOI: | 10.6342/NTU201802738 |
全文授權: | 未授權 |
顯示於系所單位: | 食品科技研究所 |
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