食茱萸精油含量及化學成分研究

Yields and Chemical Components of Essential Oils in Fagara ailanthoides Leaves

謝瑞忠(Jui-Chung Shieh)

《林業試驗所研究報告季刊》 8卷4期 (1993/12) Pp. 307-320

https://doi.org/10.7075/BTFRI.199312.0307

摘要

本研究係探尋不同季節，不同蒸餾時間嫩葉與老葉之食茱萸(Fagara ailanthoides)葉部精油含量及其化學成分之變化，精油含量係使用水蒸氣蒸餾法測定，化學成分係採用氣相層析儀之滯留時間(retention time)及GC-S之質譜圖鑑定。
在不同季節中夏季[2.51% (v/w)]含精油量最高，次爲春季[2.19%(v/w)]，再次爲秋季[2.13%(v/w)]，最低者爲冬季[0.95%(v/w)]。在不同蒸餾時聞之含油量顯示含油量隨蒸餾時間而增加，但蒸餾6小時以後含量增加不大，嫩葉含油量比老葉稍高。
使用GC及GC-MS鑑定出食茱萸精油成分計有36個成分，主要成分爲α-pinene, β-pinene, β-phellandrene，β-terpineol及β-caryophyllene等，其他成分如α-limonene等31個成分。在不同季節之成分含量主要成分春季爲β-terpineol（含量爲53.11%)，夏、秋及冬季等主要成分爲β-pinene，含量依序分別為61.66, 53.73及29.05%。顯然隨季節之不同所含成分及含量有差別。成分含量變化不大，嫩葉及老葉之主要成分均爲β-pinene成分含量差異不大他有關食茱萸葉利用，本研究建議嫩葉可直接提供當食品調味或生吃，老葉則直接提供提煉精油。

關鍵字

食茱萸 ； 精油 ； 含油量 ； 化學成分

並列摘要

The purposes of this study were to determine the variation in yields and components of essential oil arose from seasonal variation, different distillation times, and young and old leaves in the leaves of Fagara ailanthoides. Essential oils were obtained by steam distillation. Components of the extracted essential oils were analyzed and identified by retention time (Rt) of gas chromatograph (GC) and gas chromatograph-mass spectrometry (GC-MS).
For season variation in the yields of essential oils of F. Ailanthoides, the best yield was observed in summer (2.5l%vlw), followed by spring (2.19%v/w), and autum (2.13%v/w), and the lowest yield was in winter (0.95%v/w). Yields of essential oils obtained from F. ailanthoides leaves distilled for 2, 4, 6 and 8 hours were 1.21, 1.71, 2.20 and 2.26%v/w, respectively. The yield of essential oil increased with increasing distillation time and showed no significant differences after 6 hours of distillation. There was no observable differences in the yield of essential oils between young and old leaves.
Thirty six volatile compounds (Table 4) were identified in the essential oil of F. ailanthoider leaves. The major component were α-pinene, β-pinene, β-phellandrene, β-terpineol and β-caryophyllene. Major components of F. ailanthoides leaves at different seasons were β-terpineol (53.11%) in spring, and β-pinene in summer (61.66%), autum (53.73), and winter (29.05%), the essential oil gives varying component content at different season. At different distillation periods, the major component was always β-pinene, there were no significant difference in content of each component with respect to distillation time. The major components of both young and old leaves were β-pinene, and there was no observable difference in component content as well. Fresh young leaves are suggested to be used as food directly, while old leaves are best used in extraction for essential oil.

並列關鍵字

Fagara ailanthoides ； essential oil ； oil content ； chemical component