‘中山月拔’番石榴葉精油揮發性成分及嗅聞分析之研究

GC-sniffing of Essential Oil in Guava (Psidium guajava L. 'Chung-Shan-Yueh-Pa') Leaf

本研究以水蒸氣蒸餾法萃取‘中山月拔’番石榴葉之精油。精油再以氣相層析法（gas chromatography, GC）、氣相香氣描述法（GC-sniffing）及氣相層析質譜儀（gas chromatograph-mass spectrometer, GC-MS）進行成分分析、描述及鑑定。番石榴葉之揮發性成分總量為1752.24±235.48 mg•kg^(-1)。精油中可鑑定出58種揮發性成分。主要成分為α-pinene、1,8-cineole、β-caryophyllene及aromadendrene。以氣相香氣描述法描述出hexanal、2-hexenal、α-pinene、及1,8-cineole為青香成分，而β-caryophyllene為木香香氣主要來源。 Volatile compounds in the essential oil were extracted from guava (Psidium guajava L. 'Chung-Shan-Yueh-Pa') leaves by steam distillation. The compounds were identified and sensory-characterized by capillary GC-MS and GC-sniffing, respectively. The total content of volatile compounds in the leaves was 1752.24±235.48 mg•kg^(-1). Fifty eight compounds were indentified. The major constituents identified in the guava leaf essential oil were α-pinene, 1,8-cineole, β-caryophyllene andaromadendrene. The presence of hexanal, 2-hexenal, α-pinene and 1,8-cineole contributed to green flavor; while β-caryophyllene to woody flavor.