熱水處理對長實金柑與四季桔精油成分變化之影響

Abstract

精油長年來廣泛應用於食品產業與化妝品產業上，近年來又因芳香療法之盛行使得精油被廣泛使用及研究。台灣產之長實金柑與四季桔除了可連皮食用之外，亦有沖泡成果茶之食用方法。本研究模擬熱水沖泡之條件，探討經熱水處理後之四季桔與長實金柑所含精油及揮發性成分之變化。實驗使用直接注射法 (direct inject, DI) 與頂空-固相微萃取 (headspace-solid phase microextraction, HS-SPME) 並以GC及GC-MS分析精油樣品。 研究結果顯示，使用90 ℃熱水處理之長實金柑及四季桔水蒸氣蒸餾精油的收率皆比未使用熱水處理者高，除此之外，經熱水處理之精油成分與未使用熱水處理者精油主要組成分種類大致相同。以DI/GC法分析之長實金柑及四季桔果皮精油之主要成分皆為limonene (92.32 ~ 95.06 %) 及myrcene (1.85 ~ 2.56 %)。長實金柑全果實精油之主要成分為limonene (94.25 ~ 94.61 %) 及myrcene (1.81 ~ 2.02 %)；四季桔全果實精油之主要成分為limonene (88.19 ~ 90.50 %)、myrcene (2.79 ~ 3.19 %) 及α-terpineol (1.57 ~ 2.09 % )。 以HS-SPME/GC法分析長實金柑果皮精油之主要成分為limonene (96.76 ~ 97.55 %) 及myrcene (1.54 ~ 1.60 %)；四季桔果皮精油之主要成分為limonene (94.10 ~ 92.52 %)、β-pinene (1.39 ~ 2.23 %) 及myrcene (0.89 ~ 1.75 %)；而長實金柑全果實精油之主要成分為limonene (96.15 ~ 96.25 %) 及myrcene (1.52 ~ 1.57 %)；四季桔全果實精油之主要成分為limonene (91.28 ~ 92.53 %)、β-pinene (1.48 ~ 1.83 %) 及myrcene (1.30 ~ 1.36 %)。比較DI法與HS-SPME法所鑑定出之精油成分大部份相同，但HS-SPME對倍半萜烯等揮發性較低之成分吸附性較差。 探討加熱處理對limonene安定性之影響的研究中發現，limonene含量會隨著加熱時間之增長而下降而部分limonene會轉變為limonene oxide、carveol及carvone。

Essential oil is widely used in food industry and cosmetics industry for many years. In recent years,due to the prevalence of aromatherapy, essential oils has widely used and researched. In addition to fresh eat, oval kumquat and calamondin are also consumped as brewing tea in Taiwan. The objection of this study is to analyzed changes of essential oil constituents in oval kumquat and calamondin after hot water treatments. Both direct inject (DI) and headspace-solid phase microextraction (HS-SPME), are used in analyse of essential oil samples use GC and GC-MS. Oval kumquat and calamondin essential oil obtained by 90℃ hot water treatment then by water distillation has higher yield than contrat samples, however, the constituent of essential oils for both samples are roughly the same. Analyses of oval kumquat and calamondin peel essential oils by DI-GC indicate, major components are limonene (92.32 ~ 95.06%) and myrcene (1.85 ~ 2.56%). The main compounds in oval kumquat fruit essential oils are limonene (94.25 ~ 94.61%) and myrcene (1.81 ~ 2.02%), and the main compounds in calamondin fruit essential oils are limonene (88.19 ~ 90.50 %)、myrcene (2.79 ~ 3.19%) and α-terpineol (1.57 ~ 2.09% ) Analyses of the essential oil of oval kumquat peel and calamondin peel essential oils demonstrate rant are limonene (96.76 ~ 97.55%) and myrcene (1.54 ~ 1.60%), and limonene (94.10 ~ 95.52%)、β-pinene (1.39 ~ 2.23%) and myrcene (0.89 ~ 1.75%) are the major volatile compounds, respectinely. The main components of oval kumquat fruit essential oils are limonene (96.15 ~ 96.25%) and myrcene (1.52 ~ 1.57%). Where as the main components of calamondin fruit essential oils are limonene (91.28 ~ 92.53%)、β-pinene (1.48 ~ 1.83%) and myrcene (1.30 ~ 1.36%)。Compare DI and HS-SPME methods for GC, and GC-MS analyses the components of essential oils in all samples are almost the same, only HE-SPME has less absorption for the sesquiterpene as an exception. In the study of the thermal impaction of limonene degradation shows that limonene decreasws as the heating time increases and some of the limonene convert into limonene oxide, carveol and carvone.