台灣四種果實油之脂肪酸組成及基底油利用之探討

Studies on the fatty acid compositions of fruit oil for base oil application

蔡欣怡(Hsin-I Tsai)

指導教授 ： 傅炳山

國立屏東科技大學/農學院/農園生產系所/碩士(2012年)

https://doi.org/10.6346/NPUST.2012.00059

摘要

近幾年台灣香精產業蓬勃發展，不管是生活用品、化妝品及藥品中，常必須使用植物油。植物油大多是由水果的果實、堅果及種籽中所萃取而來。台灣水果的種類繁多。其中愛文芒果、酪梨、波羅蜜及四季桔這四種水果為是台灣南部地區重要的水果。因此本研究探討此四種果實油的特性及可作為基底油之可能，以利生技產業之發展。
將愛文芒果、酪梨、波羅蜜及四季桔分成果肉、果皮及種籽三個部位，分別進行溶劑萃取，萃取出的油質含量種籽油部分，以四季桔萃取的油量最多，每克可萃取40.40%的油。果肉油則以酪梨萃取的油量較多，為每克萃取0.91%的油。果皮油萃取之油量皆較少，其結果無顯著性差異。
萃取出之果實油以GC進行成分分析，其脂肪酸成分，以四季桔種籽油及愛文芒果種籽油所含脂肪酸成分最多元，皆含有棕櫚酸、棕櫚烯酸、硬脂酸、油酸、亞麻油酸、次亞麻油酸及花生酸。脂肪酸不飽和度以酪梨種籽油不飽合度較高為6.36，其次為酪梨果皮油為5.24、其他依序為芒果果肉油（4.56）、四季桔種籽油（2.18）、愛文芒果果皮油（1.94）、酪梨果肉油（1.85）、愛文芒果種籽油（1.11）、波羅蜜種籽油（0.73）。
在不同部位果實油抗氧化分析方面，以愛文芒果果皮油清除DPPH自由基的能力最好為86.49%，其次為酪梨種籽油為79.01%，其他依序為酪梨果皮油為（74.52%）、愛文芒果種籽油（12.28%）、波羅蜜果肉（5.42%）、四季桔果肉（4.46%）、波羅蜜種籽油（3.82%）、愛文芒果果肉油（3.72%）、酪梨果肉油（1.14%）、四季桔種籽油（0.85%）。
以酪梨果肉油及四季桔種籽油，油質萃取率較高，又具有多元的脂肪酸成分，具有較多的油質功能性，應具有發展基底油之潛力。

關鍵字

基底油 ； 果實油 ； 脂肪酸 ； 不飽和度

並列摘要

In recent years, the fragrance industry is getting popular in Taiwan. Plant oil is a natural additions which widely applicate on products, such as daily necessities, cosmetics, and pharmaceutical. Most of plant oils are extracted from fruit, nuts, and seeds. Because there are many species of fruit which could be cultivated in Taiwan, Taiwan is named for “kingdom of fruit”. Mango（Mangifera indica L.）, avocado（Persea Americana Mill.）, jackfruit（Artocarpus heterophyllus Lam.）, and calcmondin（Citrus microcarpa Bonge）which are important economic fruits in the central and southern of Taiwan. Therefore, the objective of this study was to analyze the fatty acid component and it’s specialization oil of four tropical fruits in Taiwan and which could applicate on base oil.
In this study, mango, avocado, jackfruit, and calcmondin were used as experimental materials. The fruit oils extracted from different parts of the fruit, which divided into three parts, pulp, peel, and seed respectively. The oils were carried out by solvent only or soxlet extraction. As the results, calcmondin seed showed the highest oil content, which accounted for 40.40 %/g. For pulp oil, the highest oil content was found in avocado, which was 0.91 %/g. However, in comparison with seed and pulp oil, peel oil contained the lowest oil content.
The fatty acid compositions of fruit oils were identified by GC. The results showed that calamondin seed oil and mango seed oil which contained much more fatty acid, both of them contained palmitic acid, palmitoleic aid, stearic acid, oleic acid, linoleic acid, linolenic acid and arachidic acid. GC indicated that avocado seed oil with highest degree of fatty acid unsaturation with 6.36. Then, the following were avocado peel oil (5.24), mango pulp oil (4.56), calamondin seed oil (2.18), mango peel oil (1.94), avocado pulp oil (1.85), mango seed oil (1.11), and jackfruit seed oil (0.73), respectively.
The antioxidant activity of fruit oil was evaluated by antiradical method. The antiradical activity of mango peel oil exhibited the highest scavenging effect with 86.49%. Then the following were avocado seed oil (79.01%), avocado peel oil (74.52%), mango seed oil (12.28%), jackfruit seed oil (3.82%), mango pulp oil (3.72%), avocado pulp oil (1.14%) and calamondin seed oil (0.85%), respectively.
In conclusions, in comparison with mango, avocado, jackfruit, and calcmondin fruit oil, the avocado pulp oil and calamondin seed oil with much more possibility of application on base oil, because both of them exhibited higher oil content and fatty acid compounds.

並列關鍵字

carrier oil ； fruit oil ； fatty acid ； degree of fatty acid unsaturation

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