萃取方法對龍眼花揮發性組成之影響   全文下載

Impacts of Extraction Methods on Volatile Constituents of Longan Flower

本研究利用三種萃取方法，包含：水蒸氣蒸餾- 溶劑萃取法（L-N）、直接溶劑萃取法（DSe）及上部空隙吹除捕捉法（HS）抽提新鮮龍眼花之揮發性成分，再經氣相層析儀（GC）與氣相層析- 質譜檢測器（GC-MSD）進行各成分的定性與定量。由三種不同抽取方法共鑑定到51 種揮發性成分，其中利用水蒸氣蒸餾- 溶劑萃取法抽取的香氣抽提液中主要的香氣成分為trans-caryophyllene、linalool oxide 及α-humulene；利用直接溶劑萃取法所得之香氣抽提液中主要的揮發性成分為linalool oxide、2-phenylethanol與epoxylinalool；而使用上部空隙吹除捕捉法中所鑑定到的主要香氣成分為trans-ocimene、linalool oxide 及linalool。

This study investigated the impacts of three extraction methods on the composition of the flavor isolates of fresh longan (Euphoria longana Lam.) flower. These extraction methods included Lickens-Nickerson (L-N) steam distillation solvent extraction, direct solvent extraction (DSE), and headspace purge and trap (HS) methods. Volatile compounds were then analyzed qualitatively and quantitatively by GC and GC-MS. A total of 51 volatile compounds were identified from fresh longan flower in this study. The major volatile compounds were trans-caryophyllene, linalool oxide and α-humulene by L-N, linalool oxide, 2-phenylethanol and epoxylinalool by DSE, and trans-ocimene, linalool oxide, and linalool by HS, respectively.