王進崑Chin-Kun Wang Ph. D.吳梅桂WU, Mei KueiMei KueiWU營養科學研究所2026-03-249999-12-31https://handle.ncl.edu.tw/11296/74t3s7https://scholars.csmu.edu.tw/handle/123456789/6590Abstract In Taiwan, betel quid is a popular masticatory. Epidemiologicaland pharmacological studies showed that betel quid chewing wasclosely related to oral cancer owing to the free radical. However,betel quid chewer said that betel quid exhibited deodorizing activity.In this study, the deodorizing activity and oxidation characteristics of betel quid were discussed. Methyl mercaptan model system was used to measure the deodorizing activity. Results showed that red lime paste, and mixture of red lime paste and Piper betle inflorescence gave the best deodorizing activity(100%), followed by mixture of areca fruit and red lime paste (90.69%), mixture of areca fruit, Piper betle inflorescence and red lime paste(86.35%),mixture of areca fruit and Piper betle inflorescence (68.3%),areca fruit (40.36%),and Piper betle inflorescence (14.37%).The sourceand additional content of red lime paste significantly affected thedeodorizing activity of betel quid. Phenolics played an important role on the deodorizing activity of betelquid by the treatment with PVPP.The contents of condensed tannin in all ingredients of betel quid were highly correlated with the deodorizingactivity.Some substances within the chewing saliva of betel quid did notshow deodorizing activity except for gallic acid,which contributed weakeffect on the deodorizing activity of betel quid. The effect of betel quid on the 8-OH-dG formation and the deoxyribosedamage probably came mainly from its reducing power and antioxidativeactivity.However,the formation of 8-OH-dG and content of hydrogen peroxideinduced by betel quid were lowered by the action of polyphenol oxidaseand peroxidase during storage.檳榔嚼塊除臭活性酚類化合物抗氧化活性betel quiddeodorizing activityphenolicantioxidative activitythesis