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題 名 | ‘中山月拔’番石榴葉精油揮發性成分及嗅聞分析之研究=GC-sniffing of Essential Oil in Guava (Psidium Guajava L. 'Chung-Shan-Yueh-Pa') Leaf |
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作 者 | 陳信君; 許明仁; 吳淳美; | 書刊名 | 臺灣園藝 |
卷 期 | 55:1 2009.03[民98.03] |
頁 次 | 頁23-30 |
分類號 | 435.39 |
關鍵詞 | 香氣; 香氣描述; 水蒸氣蒸餾; 氣相層析質譜儀; Flavor; Odor description; Steam distillation; GC-MS; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究以水蒸氣蒸餾法萃取‘中山月拔’番石榴葉之精油。精油再以氣相層析法(gas chromatography, GC)、氣相香氣描述法(GC-sniffing)及氣相層析質譜儀(gas chromatograph-mass spectrometer, GC-MS)進行成分分析、描述及鑑定。番石榴葉之揮發性成分總量爲1752.24±235.48 mg•kg^(-1)。精油中可鑑定出58 種揮發性成分。主要成分爲α-pinene、1,8-cineole、β-caryophyllene及aromadendrene。以氣相香氣描述法描述出hexanal、2-hexenal、α-pinene、及1,8-cineole爲青香成分,而β-caryophyllene爲木香香氣主要來源。 |
英文摘要 | Volatile compounds in the essential oil were extracted from guava (Psidium guajava L. 'Chung-Shan-Yueh-Pa') leaves by steam distillation. The compounds were identified and sensory-characterized by capillary GC-MS and GC-sniffing, respectively. The total content of volatile compounds in the leaves was 1752.24±235.48 mg•kg^(-1). Fifty eight compounds were indentified. The major constituents identified in the guava leaf essential oil were α-pinene, 1,8-cineole, β-caryophyllene andaromadendrene. The presence of hexanal, 2-hexenal, α-pinene and 1,8-cineole contributed to green flavor; while β-caryophyllene to woody flavor. |
本系統中英文摘要資訊取自各篇刊載內容。