台灣柳橙、檸檬及文旦之花與果皮精油成分之研究

Studies on Compositions of Essential oil from Peel and Flower from Liucheng (Citrus sinensis L. Osbeck), Eureka lemon (Citrus limon L. Burmf) and Wendun (Citrus grandis Osbeck) in Taiwan

陳迺雯(Nai-Wen Chen)

指導教授 ： 傅炳山 博士 ； 謝清祥 博士

國立屏東科技大學/農學院/熱帶農業暨國際合作系所/碩士(2012年)

https://doi.org/10.6346/NPUST.2012.00148

摘要

柳橙(Citrus sinensis L. Osbeck)， 優利卡檸檬(Citrus limon L. Burmf)及文旦(Citrus grandis Osbeck)為台灣重要的亞熱帶果樹,栽培容易且著花數多，因此產量高，導致近年來生產過剩而價格低落，尤以柳橙最為明顯。本研究主要探討柳橙、檸檬及文旦花之精油及其成分特色，並與果皮精油比較，以各精油之香氣進行官能品評，確認其香味屬性與特性並比較其差異。期望研究成果可提升柳橙之附加價值，以利生技產業多元發展，提高果農收益。試驗材料自屏東九如採集新鮮檸檬花與果皮與台南麻豆採集新鮮柳橙及文旦之花與果皮，個別進行L-N式溶劑萃取蒸餾法萃取其花及水蒸氣蒸餾法萃取果皮之精油。結果顯示，柳橙花可萃得0.115±0.026g，檸檬花0.231±0.040g及文旦花0.121±0.026g之精油量；柳橙皮可萃得1.786±0.283g，檸檬皮1.274±0.110g及文旦皮4.9645±2.196g之精油量。經氣相層析儀與氣相層析-質譜分析儀(GC，GC/MS)定性，柳橙花精油之主要成份為Sabinene(29.748±4.827%)及linalool(23.989±6.424%)；檸檬花為limonene(54.167±0.589%)及linalool (23.887±1.027%)；文旦花為 limonene (25.215±0.523%)、trans-β-ocimene (12.035±0.480%)及linalool (14.791±1.566%)。而limonene皆為柳橙皮(94.052±0.758%)、檸檬皮(76.286±1.728%)及文旦皮(95.366±1.148%)之主要成份。官能品評香味屬性調查顯示，柳橙花帶有甜味清新的花香，檸檬花具有甜味清新且溫和的葉香,文旦具有甜味濃郁的果香。然而柳橙、優利卡檸檬及文旦皮帶有相同酸味的果香。品評員對於柳橙、優利卡檸檬及文旦花與果皮之香味感受中，無論精神狀態、心情及喜好度皆呈現溫和的感受，無特別的情緒及心靈反應。柳橙花之花香宜人，應能將台灣之柳橙花精油開發於化妝品、芳香精油及室內芳香等產品中，未來將有改善台灣柳橙生產過剩之問題，並能提高果農收益。

關鍵字

台灣柳橙 ； 優利卡檸檬 ； 文旦 ； 精油成分 ； 香味屬性 ； 官能品評

並列摘要

Liucheng (Citrus sinensis L. Osbeck), Eureka lemon (Citrus limon L. Burmf) and Wendun (Citrus grandis Osbeck) are important subtropical fruits in Taiwan. Especially, Liucheng has been overproduced in recent years and often resulted in reduced prices and incomes for farmers. The objectives of this research were to analyze and compare the components of essential oils (EO) extracted from Liucheng, Eureka lemon and Wendun flower and peel. And to utilize in the form of essential oil, then investigate the sensory evaluation in order to get the flavor attributes from essential oils to enhance the biotechnology industry and to promote and benefit citrus farmers. As the result, the extraction rate of Liucheng, Eureka lemon and Wendun flower were 0.115±0.026g, 0.231±0.040g and 0.121±0.026g, respectively; and in Liucheng, Eureka lemon and Wendun peel were 0.357%, 0.255% and 0.993, respectively. The main components of Liucheng flower were Sabinene (29.748±4.827%) and linalool (23.989±6.424%), in Eureka lemon flower were Limonene (54.167±0.589%) and linalool (23.887±1.027%), and in Wendun flower were limonene (25.215±0.523%), trans-β-ocimene (12.035±0.480%) and linalool (14.791±1.566%). There were more linalool found in petals. However, Limonene was the major component in Liucheng (94.052±0.758%), Eureka lemon (76.286±1.728%) and Wendun peel (95.366±1.148%). In sensory evaluation, Liucheng flower sweet and fresh floral odor; Eureka lemon was sweet with a fresh, mild leaf-like odor; Wendun was sweet with a rich, fruity odor. The shared similar flavor attributes among Liucheng, Eureka lemon and Wendun peel were acidic and fruity; And the attributes of disposition, mood, and preference of essence flavor from Liucheng, Eureka lemon and Wendun flower and peel showed moderate tendency and had no strong emotional and psychological reactions. More research and developments in EO should be dedicated towards the citrus, especially on Liucheng by-product uses in Taiwan to supplement the citrus farmers income and ensure sustainability of the citrus industry.

並列關鍵字

Liucheng ； Eureka lemon ； Wendun ； essential oil composition ； flavor attributes ； sensory evaluation

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