| Summary: | 碩士 === 東海大學 === 食品科學系 === 91 === The purposes of this study were to investigate antioxidative and volatile components from Bai-shao (root of Paeonia lactiflora Pall, including raw and roasted material). The results were summarized as the following:
(1) The antioxidative components of Bai-shao (root of Paeonia lactiflora Pall, including raw and roasted material)
The ground powder of Bai-shao and roasted Bai-shao was extracted with n-hexane, ethyl acetate and methanol successively. The antioxidative activity of the extract was measured by the ferric thiocyanate method. The order of antioxidative activity was : BHA > methanol extract（roasted Bai-shao）> methanol extract（Bai-shao）> ethyl acetate extract（Bai-shao）> ethyl acetate extract（roasted Bai-shao）> n-hexane（Bai-shao）> n-hexane（roasted Bai-shao）>α-tocopherol > control. The seven pure components— pentagalloylglucose（1）, methyl gallate（2）, gallic acid（3）, methyl vanillinate（4）, benzoic acid（5）, benzoylabiflorin（6）, and benzoylpaeoniflorin（7）were fractionated and isolated by various chromatographies from the methanol extract of Bai-shao or roasted Bai-shao, which show strong antioxidative activity. The investigation of contents of the component 1 extracted through microwave-assisted and traditional solvent extraction, was undertaken by means of the high performance liquid chromatography. The optimized condition of the microwave assisted extraction was solvent methanol: ethyl acetate =3:2（v/v）, microwave power 10% and extraction time 10 minutes. The benufit of the microwave-assisted extration to compared with traditional solvent extraction was to save much both extraction solvent and time.
(2) Volatile components of Bai-shao (Root of Paeonia lactiflora Pall, including raw and roasted material)
The volatile extract was obtained from Bai-shao and roasted Bai-shao by steam distillation extraction and supercritical carbon dioxide extraction. It was isolated and identified by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). The 40 components of the volatile extract by steam distillation had been identified, including 10 acids, 8 alkanes, 7 alcohols, 7 aldehydes, 3 phenolic compounds, 2 ketones, 1 alkylene, 1 ester, and 1 amide. The major volatile components of Bai-shao and roasted Bai-shao were the same. The contents of the major volatile components of Bai-shao was more than those of roasted Bai-shao.
The antioxidative activity of the volatile extract and the various solvent extract was analyzed by the ferric thiocyanate method. The order of antioxidative activity was: BHA >methanol extract（roasted Bai-shao） >methanol extract（Bai-shao）> ethyl acetate extract（Bai-shao）>ethyl acetate extract（roasted Bai-shao）supercritical carbon dioxide extract（Bai-shao）＞n-hexane（Bai-shao）>n-hexane（roasted Bai-shao）>α-tocopherol >volatile extracts（Bai-shao）>volatile extracts（roasted Bai-shao）> supercritical carbon dioxide extract（Bai-shao）> control.
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