201109026 六、發明說明： 【發明所屬之技術領域】 本發明係關於一種山藥萃取物之製備方法，特別是關 於一種山藥塊根外皮的抗氧化物萃取之製備方法。 【先前技術】 山藥為薯蕷科(Dioscoreaceae)薯蕷屬（Di〇scorea)多年 生草本植物，其食用部位為地下之塊莖（擔根體），被廣泛 被應用於食品、藥用、保健三方面。「神農本草經」列為上 品’是藥用植物中重要之植物之一。 山藥具有高產量、高經濟的特性，許多研究報告指 出，山藥中含有許多特殊保健成分如：多醣、皂素、抗氧 ^物質、酵素等，具有降血糖、降血脂、增強免疫力、抗 氧化等功效。 、鄉由於山藥品種繁多，再加上栽種區域的環境與氣候影 =因此不同品種山藥的組成與有效成分的含量有明顯的 ’、一般習知山藥萃取方法有有機溶劑萃取法，及水萃 以低…物機溶劑萃取法’係將山藥以有機溶劑浸潤，再 乙酸乙^除去化學性溶劑。f用之溶劑有甲醇、乙醇及 有化與^。、但有機溶解取法因溶劑不易完全除去，而 餘之慮，並且所需花#於化學溶劑之成本較 円，不適宜量產等缺點。 取，’細水作為萃取溶劑，以對山藥進行萃 雖—有機溶劑萃取法之化學溶劑殘餘之慮，但萃取 201109026 出的山藥萃取物其抗氧化物質含量與抗氧化活性有限，故 較無經濟效益存在。 上述習知山藥萃取方法皆係對山藥塊根部的肉質進 打萃取，然而所萃取出之抗氧化物質之成分較低，因此有 必要對習知的山藥萃取方法作進一步之改良；再且，山藥 $根°卩的外皮皆被丟棄，若歸此部分做-適當前處理及 萃取:使山藥塊根部的外皮能有效被利用，即可以更加提 升山藥的經濟效益。 *【發明内容】 本發明係提供-種從山藥塊根外皮萃取抗氧化物質之 製備方法’以獲得具有高含量抗氧化物質與活性之萃取 物’為本發明之目的。 本發明的次一目的在於提供一種從山藥塊根外皮萃 取抗氧化物質之製備方法，係對山藥塊根外皮進行利用， 以提南山藥經濟效益者。 • 根據本發明之從山藥塊根外皮萃取抗氧化物質之製備 方法，係由包含下列步驟所製備：（a)將山藥塊根外皮進行 一纪衣處理，（b)將炮製後的山藥塊根外皮加入一純水中共 同形成萃取混合液；（c)移除該萃取混和液中之固體剩餘 • 物，獲得一萃取液；及(d)取該萃取液進行乾燥處理，獲得 尚含置抗氧化物質之山藥塊根外皮萃取物。 【實施方式】 本發明係提供一種從山藥塊根外皮萃取抗氧化物質之 製備方法，該萃取物具有高含量抗氧化物質之特性。為讓r 201109026 本發明之上述及其他目的、特徵及優點能更明顯易懂，下文特 舉本發明之較佳實施例’舰合_祕，作詳纟錢明如下、· 本發明較佳實施例之步驟⑷：將山藥塊根的外皮，以 一炮製方式進行前處理，獲得炮製後的山藥塊根 詳言之’該炮製方式可選雜炒或场方式進行，舉例而 言’越炒方式係先賴皮撒置内溫度係可選擇 加熱為60〜90°C，本實施例較佳係選擇加埶至7〇。〇，至田 煙時，加入山藥塊根的外皮於鍋内，進行攪拌。攪拌時二 係選擇但衫限於20分鐘，至㈣塊根的外皮呈現微普 色，取初筛錢’即完成楚炒。场方式與麵炒方式大致 相同，差異僅在賴㈣換成伏缺粉。本實施例係選擇 採用糙炒方式進行炮製’雜皮與山藥塊根外皮較佳比例 為mo。藉此，本發明透過炮製方式對山藥塊根外皮進行 前處理，可以使山藥塊根外皮中的抗氧化物f較容易被萃 取出。 本發明較佳實施例之步驟⑻：將炮製後的山藥塊根外 皮’加入-純水中共同形成—萃取混合液，以利用該純水 對該山藥塊根外皮進㈣取，並賴將炮製後的山藥塊根 外皮中之抗氧化物質萃取至該萃取混合液中。更詳言之， 本實施例之萃取次數_擇但衫限於3 :欠，棘^該萃 取混合液；其中’馳製後的山藥塊根外皮與純水較佳比 例為1:10。該山藥塊根外皮可選擇為台農一號⑽⑽鎮 伽 L· cv. Tainong D或台農二號⑺ 士如 L cv Tain〇ng 2)。該萃取混合液利用-溫控器，控制其萃取混合液溫度， 該萃取混合H度可選擇為4G〜9(re，本實關係選擇加 201109026 ^ n料U液之萃取時㈣但不受限於24 之^留缺^她純水物綱，可聽化學溶劑 萃取ΪΓ崎佳實_之㈣(e):故師驟⑻後 ，取該 液韻方式歸_剩餘物，獲得該萃取 :例::::過=;:選擇真空觀離心;本實 物，心二-£式慮除該萃取混合液中之固體剩餘 剩餘物^ 之山藥塊根外皮遽除。藉此，將該固體 =除’便可減少該萃取液中之固態雜質 提 升該卒取液中抗氧化物質之純度。 .本發明較佳實施例之步驟 6 萃取液進行乾燥處理後，以獲 ：二二取該 2 °更“之’該乾燥處理係可選擇以冷綠燥處理、 贺霧乾绿纽、蒸發處理或加絲 ，例係選擇以冷魏燥方式進行乾燥2進:= 貫知例於it行職絲料，較麵 贼 進行乾燥處理’ 乾 二=減===:_，本實 求藉此：可將水溶性的抗氧：濃= 軚各，再依需未，配製成所需濃度分析。 此外，另將一般習知山藥水萃取法作 水萃取法係針對山藥肉質部份進行萃取 ^習知山藥 種之1的肉質取代:本實施例中山藥塊根外皮作為比對厂 山樂萃取物的抗氧化物質含量分析 201109026 為了確定依據本發明所獲得的山藥萃取物之抗氧化物 質含量，以總多酴類化合物(polyphenolic compounds)含量分 析作為山藥萃取物之抗氧化物質含量之指標。 於總多酚類化合物含量分析中，將標準品綠原酸 (chlorogenic acid)配製成所需濃度。取50μ1的不同濃度之 綠原酸與該山藥萃取物（1000mg/ml)，加入50μ1的鱗鉬酸齡 試劑(Folin & Clocalteu’s phenol reagent)，均勻混合 3 分 鐘，再加入ΙΟΟμΙ的Na2C03 (20%)水溶液，置於1〇〇。(：水 浴1分鐘’並於暗室中冷卻後，以分光光度計於750nm作 吸光值測定，並配合綠原酸標準曲線作計算。 請參照表一所示，當總多酚類化合物含量越高，即代 表山藥萃取物中所含抗氧化物質含量越高。以純水作為萃 取溶劑時，不同品種之山藥萃取物總多酚類化合物含量， 會隨有無炮製處理而有所差異。本發明經炮製處理的山藥萃 取物不論在肉質或外皮，皆較未經炮製處理之習知山藥水萃 取法的總多賴化合物含量高。藉此，可進—步驗證本發 明以炮製處理後的山藥’確實可有效提升萃取物之抗氧化物 質含量。 片再者比較經過炮製處理後山藥塊根外皮與肉質的抗 ^化^貝^，山藥塊根外皮較山藥塊根肉質的抗氧化物 貝含篁更⑧。藉此’可進—步驗證本發明以山魏根外皮 進行炮製處理，確實可有效提升萃取物之抗氧化物質含量。 法處理後之山藥萃取物 201109026 樣品 總多齡類化合物含量分析 (mg chlorogenic acid equivalent/g dry weight) 未炮製 麩炒炮製 台農一號山藥塊根外皮 15.98 ± 0.06 31.45 ± 0.18 台農一號山藥塊根肉質 13.77 ± 0.05 25.22 ± 0_36 台農二號山藥塊根外皮 15.52 ± 0.26 47.41 ± 2.17 台農二號山藥塊根肉質 12.97 ± 0.58 27.05 ± 0.07 二、山藥萃取物的抗氧化活性分析 為了確定依據本發明所獲得的抗氧化物質具有抗氧. 化之活性，以體外清除 a，a_diphenyl-p-picrylhydrazyl ( DPPH ) 自由基效力分析作為山藥萃取物之抗氧化活性之指標。 於體外清除DPPH自由基效力分析中，將標準品維他 C (vitamin C)與山藥萃取物，以乙醇作為溶液，將其 配製成不同濃度，各取50μ1於試管中，加入lml之DppH φ (lmM)與 〇.95ml 之 Tris_buffer 溶液(〇.〇5M，pH 為 7.4)，經 震盪20秒後，在室溫下靜置3〇分鐘，以分光光度計在波 長為517 nm下檢測其吸光值。 睛參照表二所示，當待測分析物清除DPPH自由基的 半抑 f! /辰度(half maximal inhibitory concentrati〇n, ic5C))越 低’即代表待測分析物清除DPPH自由基效力越好。以純 水作為作為萃取溶糾，不同^種之山藥萃取物清除贈Η 自由基的效力會隨有無炮製處理而有所差異。本發明經炮製 處理之山藥萃取物製備方法較未經炮製處理之習知山藥萃取 物法製備方法，該山藥塊根外皮的體外清❹刪自由基效[.巧 201109026 力明顯提而。藉此，可進—步驗證本發明以炮製處理山藥 塊根外皮再進行萃取’確實可有效提高萃取物的抗氧化物 質之抗氧化活性。 表二、經本發明及習用山藥萃取方法處理後之山藥萃取物 的抗氧化活性分析 樣品 _____一 DPPH IC5〇 (mg/ml) 未炮製 麩炒炮製 台農一號山藥塊根外皮 5.40 ± 0.19 0.47 ± 0.03 台農一號山藥塊根肉質 8.25 ± 〇.〇8 8.40 ± 0.12 台農二號山藥塊根外皮 5.81 ± 0.34 0.06 ± 0.01 台農二號山藥塊根肉質 Π.52 ,+ 1.25 6.13 + 0.54 本發明的從山藥境根外皮萃取抗氧化物質之製備方 法’該方法以炮製處理山藥塊根外皮後再進行萃取，使山藥 中的抗氧化物質可容易溶出’使得本發明可以提高抗氧化物 質含量與抗氧化活性效果的功效。 本發明的從山藥塊根外皮萃取抗氧化物質之製備方 法，該方法將—般習知丟棄的山藥塊根外皮，進行抗氧化物 質的萃取’使得本發明可以提高山藥經濟效益效果的功效。 雖然本發明已利用上述較佳實施例揭示，然其並非用 以限定本發明’任何熟習此技藝者在不脫離本發明之精神 和範圍之内，相對上述實施例進行各種更動與修改仍屬本 發明所保護之技術齡’因此本發明之賴範圍當視後附 之申請專利範圍所界定者為準。 201109026 【圖式簡單說明】 【主要元件符號說明】 無201109026 VI. Description of the Invention: [Technical Field] The present invention relates to a method for preparing a yam extract, and more particularly to a method for preparing an antioxidant extraction of a yam root plug. [Prior Art] Yam is a perennial herb of the Dioscoreaceae family of Dioscoreaceae. Its edible parts are underground tubers (roots), which are widely used in food, medicinal and health care. "Shen Nong's Herbal Classic" is listed as top grade and is one of the important plants in medicinal plants. Yam has high yield and high economical characteristics. Many research reports indicate that yam contains many special health care ingredients such as polysaccharides, saponins, antioxidants, enzymes, etc., which have blood sugar lowering, blood fat lowering, immunity enhancement, and antioxidant resistance. And other effects. Due to the variety of yam and the environment and climate of the planting area, the composition and active ingredients of different varieties of yam have obvious ', and the common yam extraction method has organic solvent extraction method, and water extraction Low...Solid machine solvent extraction method is to infiltrate the yam in an organic solvent, and then remove the chemical solvent by acetic acid. The solvent used for f is methanol, ethanol, and hydride. However, the organic dissolution method is not easy to completely remove due to the solvent, and the remaining considerations, and the cost of the chemical solvent is relatively low, and it is not suitable for mass production. Take, 'fine water as an extraction solvent, to extract the yam, although the chemical solvent residue of the organic solvent extraction method, but extract the 201109026 yam extract, its antioxidant content and antioxidant activity is limited, so no economic Benefits exist. The above-mentioned conventional yam extraction methods are all for extracting meat from the roots of yam roots, but the components of the extracted antioxidant substances are lower, so it is necessary to further improve the conventional yam extraction method; The roots of the roots are discarded. If this is done in part, proper pre-treatment and extraction: the outer skin of the roots of the yam can be effectively utilized, which can further enhance the economic benefits of the yam. * [Explanation] The present invention provides a method for preparing an antioxidant substance from the root of a yam root to obtain an extract having a high content of antioxidants and activity'. A second object of the present invention is to provide a preparation method for extracting antioxidant substances from the roots of yam roots, which is to utilize the roots of yam roots to improve the economic benefits of yam. • The preparation method for extracting an antioxidant substance from the root of the yam root according to the present invention is prepared by the following steps: (a) subjecting the yam root of the yam to the yam clothes, and (b) adding the yam root of the yam after the processing Forming an extract mixture in pure water; (c) removing the solid residue in the extract mixture to obtain an extract; and (d) taking the extract for drying to obtain an antioxidant-containing substance Yam root rind extract. [Embodiment] The present invention provides a preparation method for extracting an antioxidant substance from a root of a yam root having a high content of an antioxidant substance. The above and other objects, features, and advantages of the present invention will become more apparent and understood from the <RTIgt; </ RTI> <RTIgt; </ RTI> <RTIgt; </ RTI> <RTIgt; Step (4): Pre-treating the outer skin of the yam roots in a one-shot process, and obtaining the yam roots after processing, the details of the processing method can be selected by the speculation or the field method. For example, the more the fried method is The temperature of the lisops can be optionally heated to 60 to 90 ° C. In this embodiment, it is preferred to add 埶 to 7 〇. Hey, when you add tobacco to the field, add the outer skin of the yam root to the pot and stir. When mixing, the second selection is limited to 20 minutes, and the outer skin of the roots of the roots is micro-pure, and the first screening of the money is completed. The field method is roughly the same as the face-to-face method. The difference is only in the case of Lai (4). In this embodiment, the ratio of the skin of the husk and the yam root of the yam is selected to be mo. Thereby, the present invention pretreats the root of the yam root by means of processing, so that the antioxidant f in the root of the yam root can be easily extracted. Step (8) of the preferred embodiment of the present invention: adding the extracted yam root rind into the pure water to form an extraction mixture, and using the pure water to take the medicinal root of the yam root (four), and The antioxidant substance in the root of the yam root is extracted into the extraction mixture. More specifically, the number of extractions in the present embodiment is limited to 3: owing, and the extracting solution is a mixture; wherein the ratio of the root of the yam root to the purified water is preferably 1:10. The root of the yam root can be selected as Tainong No. 1 (10) (10) Zhen Jia L· cv. Tainong D or Tai Nong 2 (7) Shi Ru L cv Tain〇ng 2). The extraction mixture uses a temperature controller to control the temperature of the extraction mixture, and the extraction mixture H degree can be selected as 4G~9 (re, the actual relationship is selected plus 201109026) U liquid extraction (four) but not limited In the absence of 24, she is pure water, and can be extracted by chemical solvent. ΪΓ崎佳实_(4)(e): After the teacher (8), take the liquid rhyme method to the residue, and obtain the extraction: :::: over =;: Select vacuum view centrifugation; this object, the heart two-£ method to remove the solid residue in the extraction mixture ^ the root of the yam root block. By this, the solid = The solid impurities in the extract can be reduced to increase the purity of the antioxidant in the draw liquid. Step 6 of the preferred embodiment of the present invention, after the extract is dried, to obtain: 2 ° more 'The drying treatment can be selected by cold green drying treatment, Hefu dry green, evaporation treatment or silking. For example, the method is to dry in the cold Wei dry method: 2: Drying treatment with the face thief 'dry two = minus ===: _, this is the way to do this: can be water-soluble antioxidant: thick = 軚 each, then In addition, the conventional concentration of yam water extraction method is used to extract the yam meat part. The meat substitute of the yam yam type 1 is the yam in this embodiment. Analysis of the content of antioxidant substances in the roots of the roots as a comparison of the antioxidant content of the Phyllostachys praecox L. 201109026 In order to determine the antioxidant content of the yam extract obtained according to the present invention, the total polyphenolic compound content was analyzed as a yam extract. The index of the content of antioxidants. In the analysis of the total polyphenol content, the standard chlorogenic acid is formulated into the desired concentration. 50μ1 of different concentrations of chlorogenic acid and the yam extract ( 1000 mg/ml), add 50 μl of Folin & Clocalteu's phenol reagent, mix uniformly for 3 minutes, add ΙΟΟμΙ Na2C03 (20%) aqueous solution, and place at 1 〇〇. (: 1 minute in water bath) After cooling in a dark room, the absorbance is measured at 750 nm by a spectrophotometer and calculated in accordance with the chlorogenic acid standard curve. The higher the content of phenolic compounds, the higher the content of antioxidants contained in the extracts of Chinese yam. When pure water is used as the extraction solvent, the total polyphenolic compounds of different varieties of yam extracts will be processed with or without processing. The difference is that the processed yam extract of the present invention is higher in the meat quality or the outer skin than the conventional yam water extraction method which is not processed, thereby further verifying the present invention. The processed yam 'is indeed effective in increasing the antioxidant content of the extract. In addition, the film was compared with the anti-chemical compound of the yam root and meat after processing, and the root of the yam root was more than the antioxidant of the yam root. Therefore, it can be further verified that the present invention is processed by the Weiweigen skin, which can effectively improve the antioxidant content of the extract. Method of treatment of yam extract 201109026 Sample total ageing compound content analysis (mg chlorogenic acid equivalent/g dry weight) Unprocessed bran fried canned Tainan No.1 yam root cover 15.98 ± 0.06 31.45 ± 0.18 Tai Nong No.1 yam root Meat quality 13.77 ± 0.05 25.22 ± 0_36 Tai Nong No. 2 yam root cover 15.52 ± 0.26 47.41 ± 2.17 Tai Nong No. 2 yam root meat quality 12.97 ± 0.58 27.05 ± 0.07 II. Antioxidant activity analysis of yam extract in order to determine according to the present invention The antioxidant has anti-oxidation activity, and the a, a_diphenyl-p-picrylhydrazyl (DPPH) free radical potency analysis is used as an indicator of the antioxidant activity of the yam extract. In the efficacy analysis of DPPH free radical scavenging in vitro, the standard vitamin C (vitamin C) and yam extract, using ethanol as a solution, were formulated into different concentrations, each taken 50 μl in a test tube, and 1 ml of DppH φ was added. (lmM) and 〇.95ml of Tris_buffer solution (〇.〇5M, pH 7.4), after shaking for 20 seconds, let stand at room temperature for 3 minutes, and measure its absorbance at a wavelength of 517 nm with a spectrophotometer. value. Referring to Table 2, the lower the half of the DPPH free radicals (half maximal inhibitory concentrati〇n, ic5C)), the lower the effectiveness of the DPPH free radicals. it is good. Pure water is used as the extraction solvent, and the efficacy of different yam extracts to remove free radicals will vary with or without processing. The preparation method of the yam extract prepared by the invention is compared with the conventional yam extract preparation method which has not been processed, and the yam root rind has the effect of clearing and removing free radicals in vitro [. Qiao 201109026 force is obvious. Thereby, the present invention can be further verified by processing the root of the yam root and then extracting it, which can effectively improve the antioxidant activity of the antioxidant of the extract. Table 2: Antioxidant activity analysis sample of yam extract treated by the present invention and conventional yam extraction method _____DPPH IC5〇(mg/ml) Uncooked bran fried canned Tainan No.1 yam root rind 5.40 ± 0.19 0.47 ± 0.03 Tai Nong No.1 yam root mass 8.25 ± 〇.〇8 8.40 ± 0.12 Tai Nong No. 2 yam root cover 5.81 ± 0.34 0.06 ± 0.01 Tai Nong No. 2 yam root meat Π.52, + 1.25 6.13 + 0.54 The preparation method of extracting antioxidant substances from the roots of yam roots' method is to treat the roots of yam roots and then extract them, so that the antioxidant substances in yam can be easily dissolved, so that the present invention can improve the content of antioxidant substances and antioxidant activities. The effect. The method for preparing an antioxidant substance for extracting from the root of the yam root of the present invention, which is a conventionally known method for extracting the root of the yam root of the yam which is discarded, so that the present invention can improve the effect of the economic benefit of the yam. The present invention has been disclosed in the above-described preferred embodiments, and it is not intended to limit the invention. It is intended that the present invention may be practiced without departing from the spirit and scope of the invention. The technical scope of the invention is therefore to be determined by the scope of the appended claims. 201109026 [Simplified description of the diagram] [Explanation of main component symbols]