- 學位論文
巴西櫻桃 (Eugenia brasiliensis L.) 不同部位精油化學成份組 成之分析
Analysis of chemical composition of essential oils from different parts of Eugenia brasiliensis L.
摘要
巴西櫻桃（Eugenia brasiliensis L.）為桃金孃科 (Myrtaceae) 之開花植物，於熱帶及亞熱帶地區均有零星分佈。其果實可作鮮食和飲料且富含維生素及礦物質，而葉和莖具有許多藥用價值。本研究的目的為調查並分析比較其精油的化學組成。化學組成之比較包括三組：(一)夏季和冬季之葉片；(二)植株各部位(花、葉、莖、及綠果)，(三)四個不同成熟階段（綠、黃、紅、紫）果實。實驗結果將可作為不同時期及植株各部位最佳精油產量與成分之依據。實驗結果顯示夏季和冬季每100 g葉片精油萃取率分別為8.9毫克和22毫克；其次植物各部位（花，葉，莖，綠果）每100克則分別為花11.0毫克，葉91.7毫克，莖7.5毫克和綠果73.6毫克；最後每100克不同成熟階段果實則各別為綠果60.9毫克，黃果36.4毫克，紅果16.5毫克和紫果4.3。另外分析夏季和冬季葉片精油的成分顯示，其主要為匙葉桉油烯醇 (spathulenol)、τ-杜松醇(τ-cadina)，及α-蓽澄茄醇 (α-cadineol)。兩季的葉均有乾、木質香、鮮、甜、柑橘香和辛辣氣味。而從植物不同部位萃取的精油主要成分除綠果之外其它亦以匙葉桉油烯醇 (spathulenol)、τ-杜松醇(τ-cadina)，及α-蓽澄茄醇 (α-cadineol)為主。其氣味包含乾、木質香、松脂、樹脂，松樹香和辛辣氣味。不同成熟階段果實精油主要成分為檸檬烯(limonene) 和苯酚 (phenol)，另於綠、紅、紫色果中發現十九烷 (nonadecane)，但黃色果未發現。精油氣味方面為鮮、甜，甜櫻桃味。結果發現，最佳採收和萃取精油的季節為冬季，可獲取最多量的精油。此外，比較不同部位精油產率可知，從葉中萃取的精油產率最高。而由結果可知，精油的化學組成會因植株不同部位和萃取的季節而改變。儘管許多報告證實這些揮發性精油化合物在數種植物均可發現，但就我們所知，這是第一份關於臺灣之巴西櫻桃精油萃取成分分析的報告。此外，有許多因子會影響化學成分組合物和精油的產率，但在這些條件下，很難從中分離這些因素間的影響，因為彼此相互依賴。這些變量包括季節、成熟變化、地理位置、遺傳變異、生育階段和植物部位。
並列摘要
Eugenia brasiliensis L. is a species of flowering plants in the myrtle family Myrtaceae. It has a worldwide, although highly uneven distribution in tropical and subtropical regions. The fruit, which is consumed as food and beverages, provides a good source of vitamins and minerals, while the leaves and stems have many medicinal properties. The aim of this study was to investigate the chemical composition of the essential oils of leaves collected from summer and winter; different parts of E. brasiliensis (flowers, leaves, stems, and green fruit), and fruits of four ripen stages (green, yellow, red, and purple). The results were used to determine the optimum harvesting time for the different parts of E. brasiliensis in order to obtain the highest oil yield. It was found that the extraction rate of summer leaves and winter leaves were 8.9 mg and 22 mg of oil from 100 g of leaves, respectively. In the different parts of plants (flowers, leaves, stems and green fruit) were 11.0 mg, 91.7 mg, 7.5 mg and 73.6 mg of oil from 100 g of flowers, leaves, stems and green fruit, respectively. Finally, fruits at green, yellow, red and purple color stages were 60.9 mg, 36.4 mg, 16.5 mg and 4.3 mg of oil per 100 g of fruits, respectively. The major components of the essential oils extracted from summer and winter leaves were spathulenol, τ-cadina, and α-cadinol. The leaves oils from both seasons had dry, woody, fresh, sweet, floral-citrusy and spicy odor. Major components of the essential oil extracted from different parts of the plant were spathulenol, τ-cadina, and α-cadinol, except fruit. Oils from flower, leaves, and stem had dry, woody, resinous-piney, resinous, pine and spicy odor. Major components of essential oils extracted from fruits at different ripen stages were limonene and phenol. Nonadecane was found from fruits in green, red, and purple color stages, but it was not found in fruits at yellow color stage. Oils from fruits at their different ripen stages had fresh, sweet, and sweet cherry-like flavor. It was found that the best season for harvesting and acquiring the highest quantity and quality of compound of essential oil was winter. Moreover, essential oil extracted from leaves was found to have the highest yield. In brief, it was shown that the chemical composition of the essential oils vary from different parts of plant and the season of collection. Although most of these compounds are well documented as essential oil components in various plant species, to our knowledge, this is the first report of their presence in the essential oil of Eugenia brasiliensis L. in Taiwan. Moreover, several factors can affect the chamical composition and yield of the essential oil. In some instances it is difficult to segregate these factors from each other, since many are interdependent. These variables may include seasonal and maturity variation, geographical origin, genetic variation, growth stages, and parts of plant.
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