Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/96007
標題: Comparative studies of compositions of Hedychium coronarium essential oil collected from the central and southern Taiwan
台灣中南部地區野薑花精油組成分之比較
作者: Hsiao-Ying Hsieh
謝筱瑩
關鍵字: 野薑花
薑科植物
精油
氣相層析質譜儀分析
主成分分析
Hedychium coronarium
Zingiberaceae
Essential oil
GC-MS
Principal of Component Analysis (PCA)
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摘要: 薑科(Zingiberaceae)植物屬香料植物(Herb)的一種,具獨特的香辛氣味,常作為蔬菜、藥材、調味料、香辛料及色素…等用途,許多研究指出薑科植物之機能性或香氣成分組成易受植物生長環境、地區、氣候及品種品系等因素影響。如何解析不同地區薑科植物植株中各部位精油的成分變化,並深入探討其精油組成對精油具有辨別真偽的參考價值。 本研究以台灣中南部地區生長之野薑花(Hedychium coronarium)為實驗樣品,透過精油萃取裝置將植株不同部位(地下根莖部、莖部、葉部及花部)進行精油之抽取。所得精油利用氣相層析質譜儀(GC-MS)分析各部位的組成後,再配合主成分分析(PCA)所得數據,可明確得知台灣中南部地區野薑花精油於不同植株部位中組成分之關連性。 由結果可知,地下根莖部之精油主要組成分為1,8-Cineole及Limonene;莖部精油主成分為β-Ocimene及Limonene;葉部精油組成則以Caryophyllene、Limonene、δ-3-Carene及β-Terpinyl acetate為主;(E)-Labda-8(17),12-diene-15,16-dial則為花部精油之主要成分。上述GC-MS分析所得數據再經主成分分析統計後,可知台灣中南部地區野薑花不同部位精油之主要代表化合物分別為地下根莖部精油之α-Terpineol,其風味特性為木味、土味及柑橘味,與地下根莖所呈現之風味雷同;莖部精油之4-Carene;葉部精油則是Caryophyllene,具有類似丁香之木味,與野薑花葉部精油香氣相似。 由上述結果可知台灣中南部之野薑花不論生長環境為何,並不會影響其精油的組成,實驗結果雖無法用於辨別市售精油之真偽,但與前人研究結果相比,本研究以野薑花完整植株進行分析,並探討何種成分為主要關鍵或特徵成分,以期望透過本研究結果未來可運用於薑科植物保健食品及香料之開發。
Zingiberaceae, a kind of herb plant, has been often used in vegetables, herbs, spices, pigments…etc, being closely related to the daily life and diet of Chinese. For many years, researchers have studied the chemical constituents and flavors of Zingiberaceae. Factors such as growth environment, origin area, climate and species can affect the function and flavor composition in the aromatic plants. In which, the aroma components of aromatic plants from different parts essential oils, could play an important role in the differentiation of the authenticity of essential oils. Hence, an in-depth understanding of the aromatic components of essential oils from different part of the plant is crucial to establish a significant reference for clarifying the authenticity of the essential oils. Hedychium coronarium, a pure white in appearance, fragrant and attractive aromatic plant, was used as the material in this study. The Clevenger-type apparatus was applied for extracting the essential oils from the different parts of this plant. The compositions of aromatic compounds from H. coronarium essential oils (including rhizome, stem, leaf and flower) originated from central and southern parts of Taiwan were analyzed by Gas Chromatography-Mass Spectrophotometer (GC-MS), while the data were arranged based on Principal of Component Analysis (PCA) to investigate the major compounds for each essential oil. The results showed that the major compounds for essential oil from rhizome were 1,8-Cineole and Limonene, stem were β-Ocimene and Limonene, leaf were Caryophyllene, Limonene, δ-3-Carene and β-Terpinyl acetate, and flower were (E)-Labda-8(17),12-diene-15,16-dial. In addition, as for the major characteristic compounds of H. coronarium essential oils from central and southern parts of Taiwan found based on principal of components analysis (PCA), for example, rhizome essential oil was characterized by high content of α-terpineol, whose characteristics include woody, earthy and citrus notes. Meanwhile, essential oil of stem was characterized by 4-carene, leaf essential oil was characterized by caryophyllene, which characteristics with woody odor like clove notes. Aromatic compound compositions for essential oils from rhizome, stem, leaf and flower of H. coronarium in central and southern Taiwan were not affected in compositions regardless of the growth environment. Although the experimental results might not be used to identify the authenticity of the H. coronarium essential oil in the market. The studies of H. coronarium essential oils were not limited to some parts of H. coronarium. H. coronarium rhizome, stem, leaf and flower essential oils major components and the characteristic compounds could be extended to become the raw materials for development of health foods and flavors.
URI: http://hdl.handle.net/11455/96007
文章公開時間: 10000-01-01
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