2006-01-012024-05-14https://scholars.lib.ntu.edu.tw/handle/123456789/657791摘要：鞣花酸 (ellagic acid) 是一種廣泛存在於許多莓類水果中的多酚類化合物，已有許多研究證實鞣花酸之生理活性，包括抗氧化、抑制癌細胞增生、誘導癌細胞凋亡等。本研究室於94年度利用釀造草莓酒的廢棄物(草莓粕)為原料來回收鞣花酸，經過酸水解，再以適當溶劑萃取，即可得到鞣花酸含量約20%的萃出物。萃出物再經由疏水性管柱來做進一步的區分，由不同樹脂在特定流洗條件下所得的區分物，已可製得不同鞣花酸含量的產物(最高濃度可達近90%)；本研究擬以製備之鞣花酸產物為原料，藉由Ame's test、鼷鼠淋巴瘤TK分析法以及人類周邊血液單核球細胞之毒性試驗，評估其做為食品機能性素材之食用安全性，所得結果將有助於未來推廣做為保健食品素材評估之依據項目。<br> Abstract: Ellagic acid exists extensively in many berry fruit. Many scientific reports reveal that ellagic acid possesses a lot of physiological activities, such as antioxidative effects, antiproliferative effects (some cell-based in vitro studies) and apoptosis inducing ability of tumor cells. Based on our studies of last year, we have developed a specific procedure to recover ellagic acid from the strawberry residue of strawberry liquor manufacturing. Briefly, the strawberry-residue sample was added into a HCl solution. After acid hydrolysis, sample was extracted by applicable solvent system. The ellagic acid content of the extract is around 20%. Then, the extract was loaded into a hydrophobic column for further separation and purification. We would be able to obtain some different contents of ellagic acid concentrate products via changing the eluting condition. The highest of ellagic acid content in the products would be around 90%. The aim of this study is to evaluate the safety of these ellagic acid concentrates. We will implement the following assays to evaluate the safety, including Ame's tests, in vitro mouse lymphoma tk assay, and the cytotoxic assays of peripheral blood mononuclear cells. The results of this research will be very useful to extend the utilization for developing the biofunctional strawberry products, particularly, ellagic acid as the main ingredient.草莓鞣花酸保健食品安全評估致突變性strawberryellagic acidfunctional foodsafety evaluationmutagenicity