| Summary: | 碩士 === 國立臺灣大學 === 園藝學研究所 === 97 === Essential oil is widely used in food industry and cosmetics industry for many years. In recent years,due to the prevalence of aromatherapy, essential oils has widely used and researched. In addition to fresh eat, oval kumquat and calamondin are also consumped as brewing tea in Taiwan. The objection of this study is to analyzed changes of essential oil constituents in oval kumquat and calamondin after hot water treatments. Both direct inject (DI) and headspace-solid phase microextraction (HS-SPME), are used in analyse of essential oil samples use GC and GC-MS.
Oval kumquat and calamondin essential oil obtained by 90℃ hot water treatment then by water distillation has higher yield than contrat samples, however, the constituent of essential oils for both samples are roughly the same. Analyses of oval kumquat and calamondin peel essential oils by DI-GC indicate, major components are limonene (92.32 ~ 95.06%) and myrcene (1.85 ~ 2.56%). The main compounds in oval kumquat fruit essential oils are limonene (94.25 ~ 94.61%) and myrcene (1.81 ~ 2.02%), and the main compounds in calamondin fruit essential oils are limonene (88.19 ~ 90.50 %)、myrcene (2.79 ~ 3.19%) and α-terpineol (1.57 ~ 2.09% )
Analyses of the essential oil of oval kumquat peel and calamondin peel essential oils demonstrate rant are limonene (96.76 ~ 97.55%) and myrcene (1.54 ~ 1.60%), and limonene (94.10 ~ 95.52%)、β-pinene (1.39 ~ 2.23%) and myrcene (0.89 ~ 1.75%) are the major volatile compounds, respectinely. The main components of oval kumquat fruit essential oils are limonene (96.15 ~ 96.25%) and myrcene (1.52 ~ 1.57%). Where as the main components of calamondin fruit essential oils are limonene (91.28 ~ 92.53%)、β-pinene (1.48 ~ 1.83%) and myrcene (1.30 ~ 1.36%)。Compare DI and HS-SPME methods for GC, and GC-MS analyses the components of essential oils in all samples are almost the same, only HE-SPME has less absorption for the sesquiterpene as an exception.
In the study of the thermal impaction of limonene degradation shows that limonene decreasws as the heating time increases and some of the limonene convert into limonene oxide, carveol and carvone.
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