2026-11-092026-11-09https://scholars.csmu.edu.tw/handle/123456789/38504Orange is a kind of poplar juice in the world. In this study, we want to develop orange as health foods including juice, peel and seed. The polyphenol (CSE) will be extracted from peel and seed and test for antioxidative activity by preventing the oxidation of LDL as evaluated by relative electrophoretic mobility (REM), DPPH and thiobarbituric acid-relative substances (TBARS). On the other hands, we will evaluate the effect of CSE on the levels of serum lipids, such as cholesterol, triglyceride, LDL-cholesterol and lipase activity, in high cholesterol (HCD) - fed hamster. The antioxidative ability in vivo, such as LDL-oxidation and TBARs in liver, will also be examined. Based on these studies, we hope to develop CSE or orange as health foods to prevent or lower the risk of cardiovascular diseases via its antioxidative ability such as inhibiting LDL oxidation and reducing hyperlipidmic effect.本期重點在開發將柳丁全果作為保健食品之研究，擬進行柳丁果皮、籽為主要之研究開發主題，目的在開發出適合食用且無毒性之萃取方式，以及達到具有保健功效的食用劑量。此外，因原本柳丁之果肉及柳丁汁，廣為國人可接受之食用方式，其有益健康之成分，廣為國內外學者研究，故在本次之研究課題上，柳丁果肉及果汁為次要之主題，僅著重在達成有效的攝取量為開發主軸。在本實驗室所擁有之保健食品評估模式下，相信可利用已建立之試驗模式為柳丁萃取物進行分析研究，進一步推廣為保健食品，以利國人加強攝食柳丁製品，並能利用本次試驗的結果，作為宣導攝食柳丁的建議量，並且將除了柳丁果汁以外的果皮與籽進行加工利用，進行產學的技術交流，近一步的配合"農業業界科技專案"之發展進行交流，並進一步的發展柳丁及其加工食品作為預防心血管疾病之健康食品，並推廣農產品之應用。柳丁降血脂作用多酚類OrangeHypolipidemic EffectPolyphenolProject