碩士 / 國立臺灣海洋大學 / 食品科學系 / 95 / The purpose of this research was to clarify the antioxidant activity of Spirulina platensis water soluble extractive, and the feasibility of utilizing it as cosmetics base. After adding five volumes of 95% ethanol, the hot water extractives from algae was centrifugated at 10000 rpm, 30min and the crude polysaccharides in the precipitation and prolamin in supernatant were separed. The tentative compositions of crude polysaccharides and prolamin were determined. The antioxidant activities of these two compounds were monitored with reducing power, chelating Fe2+ effect, scavenging of DPPH and Trolox equivalent antioxidant capacity. The stability, safety and effectivity of cosmetics made from these two compounds were also discussed. The result shows that the reducing power, chelating Fe2+ effect, scavenging of DPPH and Trolox equivalent antioxidant capacity of the crude polysaccharides and the prolamin were increase as concentration increase. The former had the induced period of the inhibition of linoleic acid oxidation (25 days) longer than the later (5 days). They had lower MDA content than that of control group, under inducing the linoleic acid to oxidize via FeCl3 or AAPH free radical. The crude polysaccharide was divided into algae polysaccharides and algae protein with acid. The antioxidant activity of the protein part increased as its concentration increase and polysaccharides part only had the chelating Fe2+ effect and a little reducing power. After ultra-filtration with 10 kDa membrane, the prolamin (<10 kDa) had the antioxidant activity and free amino acid content higher than other groups. Therefore we supposed that the antioxidant activity of water soluble extract of Spirulina platensis was offered by low molecular weight of protein, especially peptides and free amino acid. All extractives of Spirulina platensis were made into quintessence liquid. It was found the group with polysaccharides had obvious long time water holding capacity and after 120 min the electrical capacitance increase ratio still remained 60%. Comparing the electrical capacitance increase ratio, there were no significant difference between control and the group containing with protein was about 30% only. The safety tests of quintessence liquid shown no erythema based by the Daize score test.
| Identifer | oai:union.ndltd.org:TW/095NTOU5253045 |
| Date | January 2007 |
| Creators | Tai-Chang Jiang, 江泰成 |
| Contributors | Ching-Yu Tsao, 曹欽玉 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 82 |
Page generated in 0.0017 seconds