Study of Optimization Chemical Activity for Complex Essential Oil using Taguchi Method

ASIA unversity > 醫學暨健康學院 > 食品營養與保健生技學系 > 博碩士論文 > Item 310904400/92020

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題名:	Study of Optimization Chemical Activity for Complex Essential Oil using Taguchi Method
作者:	Lee, Chang-Han
貢獻者:	保健營養生技學系
關鍵詞:	Complex essential oils;chemical activity;gas hromatography-mass spectrometry;Taguchi method
日期:	2015
上傳時間:	2015-10-14 01:20:00 (UTC+0)
出版者:	亞洲大學
摘要:	In this study, we analysis of four essential oils chemical constituents, Cananga odorata, Nardostachys jatamansi, Lavandula angustifolia, Citrus bergamia by gas chromatography-mass spectrometry. Taguchi method L9 (34) orthogonal table will test chemical activity by four different assay of potential that (1). DPPH (2). total phenolic content (3). ferrous ion chelating ability (4). Determination of reducing power, and finally to validate the test compound to get the optimal combination of essential oils. The optimization of complex essential oils of compound ingredients displayed by Taguchi’s signal-to-noise ratio analysis is an important factor are Cananga odorata and Nardostachys jatamansi in DPPH and total phenolic content. β- Guyunene, γ- guyunene and linalool are important to influence ability to scavenge DPPH radical. The α-guaiene, linalyl acetate are important component in determination of total phenolic content. Nardostachys jatamansi and Citrus bergamia are important factor for ferrous ion chelating ability. Linalyl acetate, eucalyptol, and β-gurjurene are important ingredients in ferrous ion chelating combined capabilities. Reducing power assay showed no single greater impact factor.
顯示於類別:	[食品營養與保健生技學系] 博碩士論文

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