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題 名 | 芸香科水果果皮自體酵素作用精油成分之研究=Study on the Essence Oil Components of Endogenous Enzymes Treated Citrus Peel |
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作 者 | 鍾玉明; 翁順祥; 蘇南維; 李敏雄; | 書刊名 | 大仁學報 |
卷 期 | 20 2001.06[民90.06] |
頁 次 | 頁41-60 |
分類號 | 466.17 |
關鍵詞 | 柑橘皮; 自體酵素; 精油; Cirtus peel; Endogenous enzymes; Essential oil; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究探討八種柑橘果皮經自體酵素作用後之精油成分,其柑橘皮自體酵素會將精油中部分d-limonene等碳氫萜烯化合物催化轉換成含氧化合物。八種新鮮柑橘果皮乙酸乙酯萃出精油之d-limonene含量為865-921 mg/g精油,經自體酵素作用後,可減為599-713 mg/g精油。d-limonene的轉換率達21~33%,精油成分中之碳氫化合物組成也由原來的93-97%減至72-80%,相對的含氧化合物則由3-7%增至20-28%,對柑橘果皮精油之香味品質改進許多。 |
英文摘要 | This research was to investigate the converting the terpene hydrocarbons to oxygenated compounds using the endogenous enzymes of the citrus peel. We found that after reaction at room temperature (30°C) for 20 days with endogenous enzymes of the eight varieties of citrus peel, part of terpene hydrocarbons, especially d-limonene did convert to oxygenated compounds. The d-limonene contents changed from 865 mg/g essential oil to 599-703 mg/g essential oil with a conversion rate of 20-33%. Thus, the composition of the essential oil was changed through the bioconversion. The hydrocarbon compounds contents decreased from 93-97% to 72 80% with a concomitant increase of the oxygenated compounds from 3-7% to 20-28%. These reactions greatly improved the flavor quality of the citrus peel oil. |
本系統中英文摘要資訊取自各篇刊載內容。