第一章、 前言 1
第二章、 文獻回顧 2
2.1 五種花草茶植物介紹 2
2.1.1 香蜂草 2
2.1.2 馬鞭草 2
2.1.3 牛膝草 3
2.1.4 柚子葉 3
2.1.5 天仙果 4
2.2 五種化合物介紹 4
2.2.1 沒食子酸 4
2.2.2 咖啡酸 5
2.2.3 芹菜素 5
2.2.4 木犀草素 5
2.2.5 迷迭香酸 5
2.3 黃嘌呤氧化酶 5
2.4 酪胺酸酶 7
2.5 酵素動力學 8
2.6 HPLC/MS 分析 9
第三章、 實驗目的 11
第四章、 實驗架構 12
第五章、 實驗材料方法 13
5.1 實驗藥品 13
5.2 實驗溶液配製 14
5.3 黃嘌呤氧化酶活性分析 14
5.4 黃嘌呤氧化酶動力學 15
5.5 酪胺酸酶活性分析 15
5.6 酪胺酸酶動力學 16
5.7 HPLC/MS 成分鑑定 16

5.8 抑制率係數 18
第六章、 結果與討論 19
第七章、 結論 25
第八章、 參考文獻 26
第九章、 表 32
第十章、 圖 38
第十一章、 附錄 49

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