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題 名 | 臺灣產龍眼花、梨花及檸檬花蜂蜜之揮發性成分研究 |
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作 者 | 劉黛蒂; 吳淳美; | 書刊名 | 食品科學 |
卷 期 | 22:6 1995.12[民84.12] |
頁 次 | 頁749-758 |
分類號 | 438.77 |
關鍵詞 | 龍眼花蜜; 梨花花蜜; 檸檬花蜂蜜; 揮發性成分; 香氣; Longan blossom honey; Pear blossom honey; Lemon blossom honey; Volatile components; Aroma; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究先比較以減壓蒸餾法、上部空隙吹除捕捉法及水蒸氣蒸餾-溶劑抽出法從市售龍眼花蜜中抽取其揮發性成分,再經氣相層析儀及氣相層析質譜儀進行定性及定量,發現以蒸餾溶劑抽出的揮發性成分收率高且方便省時,故本研究採用此法抽取及分析市售臺灣龍眼花、檸檬花、梨花之蜂蜜揮發性成分。Cis-linalool oxid、furfural、trans-linalool oxide及nerol oxide 等揮發性成分是市售臺灣產蜂蜜主要共通揮發性成分。龍眼花蜜與梨花花蜜在香氣成分上極相似,只是在含量上有所不同。梨花花蜜、檸檬花蜂蜜的香氣成分除了共通主要香氣成分外,梨花花蜜主要的香氣成分還含ethyl palmitate、10-octadecenoic acid methyl ester、11、14、17-eicosatrienoic acid methyl ester等大分子的酯類香氣化合物,檬檸花蜂蜜還含有多種terpenes類香氣化合物,如α-pinene、β-pinene、β-myrcene、r-terpinene、p-cymene、α-terpinolene、fenchyl alcohol、α-zingbirene、α-terpineol、limonene等香氣化合物,其中又以limonene含量最多,高達29.68ppm。 |
英文摘要 | Vacuum distillation, head space purge and trap and Likens-Nickerson (L-N) steam distillation-solvent extraction methods were used to isolate the volatile compounds in commercial longan blossom honey. They were then identified qualitatively and quantitatively by GC and GC-MS. It was shown that the L-N method had the advantages of high yield of volatile compounds and time savings. Therefore, it was also chosen to isolate the volatile compounds of pear and lemon blossom honeys. The major common volatile compounds of tested honeys were cis-linalool oxide, furfural, trans-linalool oxide and nerol oxide. Longan blossom honey and pear blossom honey had similar aroma. Pear blossom honey also contained higher boiling point ester compounds such as ethyl palmitate, 10-octadecenoic acid methyl ester and 11, 14, 17-eicosatrienoic acid methyl ester. Lemon blossom honey contained terpees such asα-pinene, myrcene, r-terpinene, p-cymene, α-terpinolene, fenchyl alcohol, α-zingbirene, α-terpineol and limonene. The most abundant terpene compound was limonene, the concentration of which was 29.68 ppm. |
本系統中英文摘要資訊取自各篇刊載內容。