| 摘要: | 陳皮依臺灣中藥典的規定可分為陳皮與廣陳皮兩種，而古書記載“橘皮皆欲得陳久者”，顯示儲存時間是陳皮優劣的重要關鍵因素，因此本論文收集8種不同存放年份的廣陳皮（7、10、13、15、20、26、35、40年），經50%甲醇萃取後得萃取物(G-CP-50M)，定量並分析其植物化學成分，結果發現風乾26年的廣陳皮(G-CP26-50M)具有最多的總多酚、縮合型單寧及指標成分含量，且具有較強抑制LPS誘導RAW 264.7細胞發炎作用，可抑制NO、PGE2產生、iNOS及COX-2的表現，同時G-CP26-50M可降低酒精誘導的胃黏膜細胞損傷，因此以G-CP26-50M作為建立陳皮炮製方法之對照樣品。
利用正交試驗設計陳皮炮製方法之變因，探討液體輔料、蒸製時間、烘乾溫度、烘乾時間等因素，對陳皮炮製前後成分、精油變化的影響。由統計極差結果顯示，蒸製的時間是影響植物化學成分的重要因素，且以醋潤製陳皮、蒸2小時、在80℃烘箱中烘乾2小時為最佳炮製條件，能增加總多酚、縮合型單寧及指標成分narirutin、hesperidin、nobiletin及tangeretin含量，還能提升陳皮生品抗發炎作用且可抑制酒精誘導的胃黏膜細胞損傷，還能降低陳皮精油對胃黏膜細胞的毒性，達到陳皮經炮製過後降低對腸胃刺激性、利於和胃的目的。
利用主成分分析法以及樹狀分析法探討臺灣產橘皮是否作為製成陳皮之資源，比較12種不同種類的臺產橘子、陳皮標準藥材、各市售陳皮，依統計結果顯示，茂谷柑及佛利蒙最為接近臺灣市售陳皮，因同樣含有較高之narirutin，椪柑與桶柑因具較高含量的nobiletin及tangeretin成分，因此與市售廣陳皮接近，但和陳皮標準藥材有差距，因此是否可替換還有待進一步研究。
According to Taiwan Herbal Pharmacopeia, Tangerine peel can be divided into two kinds of Chenpi and Guang-Chenpi, Chenpi must be stored over one year in order to use, base on Compendium of MateriaMedica(本草綱目), the longer the storage time of Chenpi is better quality it has compared to a shorter storage one, the different storage time (7,10,13,15,20,26,35 and 40 years) were collected from same company in Sunwui and extracted by 50%MeOH, then analyze photochemical composition. Among the samples, the Guang-Chenpi that was stored for 26 years (G-CP26-50M) had more total polyphenol, condense tannins, maker substance, and better bioactive effect than the others, about the anti-inflammatory data revealed that inhibition of NO production not only PGE2 production but also iNOS, COX-2 expression could be reduced, moreover, could protection gastric mucosal cell from oxidative damage (4.6% alcohol induced), therefore, we suggested that G-CP26-50M was appropriate condition.
After that, the study was focus on the impact factors to affect the quality of processing Chenpi, by using orthogonal experimental design, which included liquid accessories, steaming duration, oven temperatire and oven duration. The outcomes of research reveal that steaming time is most important impact factor, and the best condition of processing is vinegar, steaming 2 hours, put in the 80 degrees celsius for 2 hours, could increase total polyphenol, condense tannin and maker substance narirutin, hesperidin, nobiletin, tangeretin content, it also could improve inhibition of inflammation and protect gastric mucosal cell from oxidative damage, moreover, the essential oil toxicity of Chenpi could be redused, approached aim of processing Chenpi that decrease irritation of the stomach.
Finally, twelve varieties of peels of indigenous Taiwanese citrus fruits were purchased from different place of traditional market, and were used the fingerprint analysis to compere the quality with twenty-six years old Chenpi, which becomes standard because of the best data, by using High-performance-liquid-chromatographic (HPLC), Principal Component Analysis(PCA) and Hierarchical clustering analysis(HCA). The data showed that Citrus reticulate Blanco x C. sinensis Osbeck and Citrus clementina hort.Ex Tanaka x Citrus reticulata Blanco is more like Chenpi, bought from Taiwan, because narirutin is more obviously than nobiletin and tangeretin, in the other hand, Citrus reticulata Blanco and Citrus tankan Hayata is similar with G-Chenpi, purchased from Sunwui, because of nobiletin and tangeretin, but different from Chenpi standard, so it still need to do more research. |
