Summary: | 碩士 === 國立屏東科技大學 === 熱帶農業暨國際合作系所 === 95 === Cinnamon has been used as a spice for centuries and its importance today is based on its continued utilization within the food industry. However, the endemic species of C. osmophloeum Kanehira found in Taiwan is being sought after for many other purposes. This specific species has been the focus of significant research because its constituents are similar to Cinnamomum cassia bark oil. Some of the major compounds found within C. osmophloeum are cinnamaldehyde, cinnamic acid, benzoic acid and rutin. Cinnamaldehyde continues to stand out as the most dominant compound and has been isolated and proven to be responsible for many health and environmental applications. However, the interactions of compounds provide unique characteristics and potential uses for C. osmophloeum, some of which include antifungal, antibacterial, cytotoxic, and larvicidal applications. The purpose of this research is to note the degree of seasonal variation within the cinnamon leaves by focusing on the four aforementioned compounds. C. osmophloeum leaves were collected from January to December 2006 and oven dried at 50oC. The grounded leaves were distilled using 2 g of powdered leaves per 100 mL of methanol for 2 hours. Then the essential oil from the leaves of C. osmophloeum Kanehira was extracted by performing CO2 Supercritical Fluid Extraction (CO2 SFE) for 2 hours at three replications of low, medium, and high temperature and pressure treatments. All solutions were vacuum filtered, concentrated and filtered once more by a millipore filter measuring 0.45 µm. The four major component contents were analyzed by HPLC. The results showed that compounds do vary in concentration on a monthly basis, and cinnamaldehyde and rutin were the lowest and highest in concentration respectively; when compared to the other compounds evaluated. The highest concentration of essential oil produced by CO2 SFE was obtained from extraction conditions at high temperature and high pressure, such as 65oC at 3500 psi.
|