| Summary: | 碩士 === 國立臺灣大學 === 食品科技研究所 === 86 === This study aimed to isolate and demonstrate the antimutagenic
compounds from oil-soluble adlay hull extract, which is
considered to have beneficial effects to human health.
Seventeen pure compounds have been isolated in addition to fats
and fatty acids from acetone extract of adlay hull. Seven of
these compounds are steroids while the others are in major of
phenols. One of these compounds identified as 3β-benzyl-6α-
isopropyl-4-methyl-morphine-2,5-dione is a new compound.
Mayuenolide and 3,3''-methoxy-b
iphenyl-4, 4''-diol are first isolated from naturally occurring plants.
Ames Salmonella/microsome assay was employed to test the
mutagenicity of the isolated compounds and various solvent
extracts of adlay hull. Neither mutagenicity nor toxicity to
the Salmonella tester strains TA 98 was detected.
Antimutagenicity was also tested in the presence of S9 mix with
the indirect mutagen IQ (5 ng/plate). The n-hexane and acetone
extracts of adlay hull exhibited a strong antimutagenic
activity while the methanol extracts did not. Several
fractions of the acetone extract also showed
a strong antimutagenic activity. It was found that those
fractions, which were active in inhibiting the mutagenicity of
IQ, contained a considerable amount of fatty acids detected by
thin-layer chromatograph (TLC) analysis. Antimutagenic
activity of several pure fatty acids was therefore, tested and
found that they were antimutagenic at 0.1 mg/plate. The
antimutagenic activity of fatty acids was in the order of
16:1<18:1 <18:2 <20:4. The antimutagenic activity seemed to
correlate with number of double bon
d present in the chemical structure. No antimutagenic activity
was found with any of the steroids isolated. Four of the
phenols, i.e. trans-coniferyaldehye, 6-methyoxy-2(3H)-
benzoxazolinone, 4-hydroxy-3,5-dimethyl-(E)-cinnamaldehyde and
4-hydroxy-3,5-dimethoxybenzaldehyde showed some inhibitory
effects on the mutagenicity of IQ at 0.1 mg/plate. Therefore,
the antimutagenic activity of adlay hull may be due to the
presence of fatty acids and some of the phenols.
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